Steven Raichlen’s Project Smoke

Smoke is the soul of barbecue. Learn how to harness the flavor-enhancing power of smoke, starting with the fundamental techniques of hot smoking, cold smoking, and smoke-roasting using an electric smoker, offset smoker, and upright barrel smoker.

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. We show you how to use a ceramic cooker, offset smoker, electric smoker, and handheld smoking device to make luscious barbecued Berkshire pork belly; house-cured pastrami; Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce called “dip”; and a smoked Manhattan.

This show gives you the Project Smoke twist on classic surf and surf, featuring such innovative techniques as reverse-searing, Chinese tea-smoking, and smoking on a cedar plank. Learn to smoke shrimp in an electric smoker (served with an electrifying chipotle cocktail sauce); bacon-wrapped, lemon-and-dill-stuffed trout; Santa Maria tri-tip reverse-seared on a pellet grill; and Chinese tea-smoked duck served taco style.

Ribs rank among our favorite foods for smoking. This show focuses on the tools, fuels, smokers and and techniques you need to smoke monster, grass-fed, barbecued beef ribs; Jamaican jerk Berkshire spareribs (flavored with exotic pimento wood); and spice-rubbed Colorado lamb ribs with cherry barbecue sauce. Plus delectably different hickory-smoked coleslaw and bacon-cheddar cheese cornbread on the side.

Perhaps you live in a condo or you don’t have a backyard. This show is for people who want to smoke, but don’t have access to a conventional wood- or charcoal-burning smoker. You’ll learn how to smoke eggplant and salmon on your stovetop; gazpacho with a handheld smoker, and authentic Jamaican jerk chicken on a gas grill.

This show celebrates beef in all its smoky glory, from Asian inflected Sriracha beef jerky in an electric smoker to authentic Texas brisket in stick-burner (wood burning offset smoker) and a magisterial smoked whole beef tenderloin in an upright barrel smoker). We even show you smokehouse beans and how to smoke-roast peppers on a bed of hot embers.

Everything tastes better with bacon and this show explains how to cure and smoke it from scratch. Start with belly bacon and fennel brined Canadian bacon (the latter in a ceramic cooker). Then master the “Tulsa Torpedo,” three pounds of porky goodness encased in a crispy bacon weave. Plus a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers.

Pork is the heart and soul of American barbecue and in this show you’ll learn to smoke-roast a whole coffee-crusted pork loin on a wood burning rotisserie; pork shoulder with West Virginian herb paste; a home-cured and hickory-smoked shoulder ham; and barbecued cabbage with smoked cheese and chorizo.

The secret to supernaturally moist turkey? The Project Smoke version involves an organic bird, whiskey brine, and slow smoke over barrel chips. The traditional side dishes get smoked, too, from bacon stuffed onions and creamed corn to an apple crisp for dessert. Just don’t wait until Thanksgiving to try them.Whether you own a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker, we’ve got you covered.

Salt-cured, cold-smoked salmon in the style of Bornholm, Denmark. Hot smoked black cod (sablefish) cured with fennel-coriander rub. Double-marinated smoked wahoo from the Florida Keys with a mango-scotch bonnet salsa. This show explores iconic smoked seafood dishes from around Planet Barbecue, plus spectacular coco loco smoked creme brulees for dessert.

Tailgating gets a lot more interesting when you fire up your smoker. This show features game-changers such as smoked chicken nachos; spicy smokehouse wings with Thai Sriracha hot sauce; and smoked bratwurst topped with smoked sauerkraut. Plus, check out a new twist on a tailgate favorite-hickory-smoked burgers with a smoked beer and cheese sauce. Smoke the competition. Do it now.

This show focuses on foods you never dreamed you could smoke and won’t be able to live without once you’ve tried them. Master such ingenious techniques as hay smoking, plank smoking, and smoking with a smoking gun to make smoked deviled eggs; cedar planked Camembert cheese; hay-smoked, reverse-seared steaks served with charred chipotle salsa; and a smoky twist on a classic cocktail-the smoky Mary.

This show elevates smoking from the tailgating lot to the penthouse, featuring a magisterial whole smoked prime rib, smoked oysters, triple smoked potatoes and even a smoked cheesecake for dessert. Wood grills, pellet smokers, electric smokers, ceramic cookers? Project Smoke has you covered.