Steven Raichlen's Project Smoke Episode Rating Graph

Begin Season 2 with a refresher course on the basic smoking techniques and smokers, from rotisserie-smoking chicken to smoke-roasting stuffed pork loin. Learn how to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Rotisserie-Smoked Chicken and Vegetables; Bourbon Smoked Pork Loin; Brisket; Smoked Pears.

Much at Steak. A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Learn how to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Wood-Grilled Beef Tomahawk; Cherry-Smoked Strip Steak; Bacon-Wrapped Albacore.

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.

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Indulge your Mexican craving with the authentic flavors in these unusual dishes. Ember-Roasted Salsa; Quesadillas; Chipotle-Marinated Pork Tenderloin; Grilled Pineapple.

This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes. Pastrami Bacon; Cider-Brined Pork Chops; Yankee Porchetta; Bacon-Wrapped Onion Rings.

From blackening to curing, use an array of techniques to jazz up the catch of the day. These dishes are sure to please even the pickiest of pescatarians. Salt Slab-Grilled Rockfish; Blackened Tuna; Grilled Shrimp; Maple-Cured Smoked Salmon.

A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere. Nashville Hot Wings; Monroe County Pork Steaks; Piri Piri Prawns; Tandoori Lamb

Smoke is the soul of barbecue. In this episode, learn to use an electric smoker, offset smoker, and upright barrel smoker to make delicious smoked treats. On the menu: cold smoked scallops with smoked tomatoes and jicama mango salsa; smoke-roasted chicken with horseradish dip; and pecan-smoked baby back ribs with prickly pear barbecue sauce. Cold smoked scallops; smoke-roasted chicken; pecan-smoked baby back ribs.

Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. Embark on a rib world tour from St. Louis to Chinatown. Plus, learn how to build an onion bomb that explodes with flavor. St. Louis Ribs w Vanilla Brown Sugar Glaze; Chinatown Ribs; Onion Bombs; BBQ Rib Sandwich

This show explores a region you don’t normally associate with smoking: Asia. From Chinese char siu pork to smoky tangerine flan, learn to create a unique fusion of Asian barbecue and American wood smoke. Char Siu Pork Tenderloin; Pork Belly Steamed Buns; Smoke-Braised Lamb Shanks; Smoked Flans

Some of the world’s greatest poultry dishes owe their soulful character to wood smoke. Find out how to master the fundamentals of smoking poultry—from curing and brining to smoking in charcoal smokers and pellet grills. Plus, discover how to electrify barbecue sauce with chipotle (smoked jalapeño) chilies. Cherry-Smoked Duck, Chipotle Cherry Sauce; Citrus-Smoked Turkey; Bacon, Ham/Cheese Chicken

Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites. Maple Sriracha-Smoked Chicken Legs; Four Bean Salad; Burgers Three ways.

In this episode, learn how to make luscious barbecued Berkshire pork belly; house-cured pastrami; and Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce called "dip". Plus, check out a new take on a classic cocktail--a smoked Manhattan! Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder; Smoked Manhattan

It’s surf and turf on Project Smoke! Learn to use smoke to jazz up this classic combo with smoked shrimp cocktail fired up with chipotle chiles and a Yucatan orange cocktail sauce; fresh bacon-wrapped, lemon-and-dill-stuffed trout smoked on cedar planks; Santa Maria tri-tip reverse-seared on a pellet grill; and Chinese tea-smoked duck served taco style. Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck

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

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.

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

It’s a time-honored formula: seafood + salt + smoke = larger-than-life flavor. Learn to master essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. Smoked Shrimp & Corn Chowder, Whiskey-Cured Salmon, NOLA Smoked Shrimp, and Salmon Candy.

Once you get the hang of smoking, you can smoke just about everything. Discover how to use electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers to add soulful smoke flavors to a spectacular four-course meal. Smoked Pecans; Smoked Oysters; Reverse Seared Prime Rib; Mango Macadamia Crisp.

Find out how to apply classic ham curing and smoking techniques to anything, from spareribs to turkey legs, to create dishes that are anything but traditional. Ham in a Hurry; Honey Ham Ribs; Turkey Ham.

Wake up and smell the wood smoke. Some of the world’s best breakfast dishes—from bacon to hash—depend on the irresistible flavor of smoke. Discover four smoky twists on breakfast that will give you a reason to rise and shine. Mile High Pancake; Candied Bacon; Beer Can Breakfast Burgers; Pork Pastrami Hash.

Usually, smoking requires time and patience. But what if you could achieve great smoke flavor in 5 to 10 minutes? From steak to cocktails, learn how to smoke in a snap. Dragon's Breath Cocktail; Hay-Smoked Mozzarella; Spruce-Smoked Steaks; Ember Roasted Corn.