Steven Raichlen's Project Smoke Episode Rating Graph

Get an inside look at the tools and fuels you need to get creative with ribs! Learn to make gigantic, grass-fed, barbecued beef ribs; Jamaican jerk spareribs from heritage breed Berkshire hogs smoked over exotic pimento wood; and spice-smoked Colorado lamb ribs with cherry barbecue sauce. Plus delectably different sides: apple-enriched, hickory-smoked coleslaw and bacon-cheddar cheese cornbread. Big Bad Beef Ribs; Jamaican Jerk Spareribs; Spice-Smoked Lamb Ribs; Smoked Slaw; Cornbread

This show is for people who want to smoke, but don’t have access to a conventional wood- or charcoal-burning smoker. Learn how to use unconventional methods indoors to smoke a wide variety of ingredients from eggplant to salmon. Plus, how to smoke authentic Jamaican jerk chicken using your gas grill. Smoked Eggplant Dip; Smoked Gazpacho; Stovetop Kippered Salmon; Jamaican Jerk Chicken.

This show celebrates beef in all its smoky glory, from a new twist on beef jerky to beef tenderloin smoked in an upright barrel smoker and Texas-style smoked brisket. Plus, learn how to make smokehouse beans and ember-roasted bell peppers. Sriracha Beef Jerky; Slam Dunk Brisket; Beef Tenderloin; Roasted Peppers; Smokehouse Beans

It’s Bacon Mania on Project Smoke! Learn to make bacon from scratch at home and a new twist on Canadian bacon: pork loin in fennel brine smoked in a ceramic cooker. Then check out the “Tulsa Torpedo”, a spectacular three pounds of porky goodness encased in a crispy bacon weave. Plus, bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers. Home Smoked Bacon; Canadian Bacon; Tulsa Torpedo; Snow Crab Bacon Poppers.

Go hog wild with this pork-themed episode! Learn to use a wood-burning rotisserie to make a coffee-crusted whole pork loin with redeye barbecue sauce. Then find out how to make herbed pork shoulder with peppery West Virginia mustard sauce. Plus, find out how to cure and hickory-smoke a spectacular shoulder ham and get the scoop on how to make barbecued cabbage with smoked cheese and chorizo. Smoked Pork Loin Roast; Smokehouse Ham; West Virginia Pork Shoulder; Chorizo Cabbage.

Don’t wait until Thanksgiving to try these new twists on holiday favorites: whiskey-brined turkey smoked over maple wood; bacon-stuffed barbecued onions; smoky creamed corn; fiery jalapeno cranberry salsa; and a smoky bacon-apple crisp for dessert. No oven required! These recipes call for a ceramic smoker, upright barrel smoker, electric smoker, and stovetop smoker. Double Whiskey-Smoked Turkey; Barbecued Onions; Smoked Creamed Corn; Bacon-Apple Crisp.

Learn to make iconic smoked seafood dishes from around the world: salt-cured, cold-smoked salmon in the style of Bornholm, Denmark; hot smoked black cod (aka sablefish) cured with a fennel-coriander rub; and double-marinated wahoo from the Florida Keys with a mango-scotch bonnet salsa. Plus, find out how to make coconut crème brulees smoked in a pellet grill. Cold Smoked Salmon; Hot Smoked Black Cod; Wahoo with Mango Salsa; Coco Loco Crème Brulees.

Tailgating gets a lot more interesting when you fire up your smoker! Learn to cook game-changers like 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. Chicken Nachos; Smokehouse Wings; Brat & Sauerkraut Po’Boys; Hickory-Smoked Burgers.

This show focuses on foods you never dreamed you could smoke—and won’t be able to live without once you’ve tried them. Learn to make smoked deviled eggs; Camembert cheese smoked on a cedar plank with pepper jelly and jalapeños; Hay-smoked, reverse-seared steaks served with charred chipotle salsa; and a smoky twist on a classic cocktail—the smoky Mary. Deviled Eggs; Plank-Smoked Camembert; Hay-Smoked Steak with Chipotle Salsa; Smoky Mary

This show elevates smoking from the tailgating lot to the penthouse! Learn to make these gourmet goodies: mesquite- smoked oysters with chipotle barbecue sauce; 7-bone prime rib smoked on a wood-burning rotisserie and seared over a blazing oak log fire; triple smoked potatoes stuffed with bacon and smoked cheddar cheese; and smoked cheesecake with burnt sugar cream sauce. Chipotle-Smoked Oysters; Prime Rib; Asparagus; Triple Smoked Potatoes; Smoked Cheesecake