Name: Project Smoke (Season 2)
Uploaded: 2016
Description: Get fired up for Steven Raichlen's hot guide to smoking food. From brisket to seafood, learn bold ways to turn fire and smoke into flavor.

Get fired up for Steven Raichlen's hot guide to smoking food. From brisket to seafood, learn bold ways to turn fire and smoke into flavor.

Steven Raichlen breaks down smoking basics with rotisserie chicken, bourbon pork loin and brisket on the bone, ending with smoke-roasted pears that show how simple techniques build deep flavor.

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Rotisserie chicken, pork loin and brisket show the building blocks of smoke, ending with sweet roasted pears.

ABC’s of Smoke

Duck with chipotle-cherry glaze, citrus-smoked turkey and stuffed chicken thighs prove that smoke adds richness and depth to any bird, from backyard barbecue to fine dining.

Duck, turkey and stuffed chicken thighs prove that when bird meets smoke, flavor takes flight.

Bird Meets Smoke

Asian flavors meet fire with char siu pork, steamed buns and smoked lamb shanks, topped off with a tangerine-scented flan that turns dessert into smoky art.

Asian-style smoking turns pork, lamb and even flan into a bold mix of sweet, spicy and smoky.

Asian Smoke

Raichlen’s rib lineup stars St. Louis, Chinatown and baby backs glazed with spice and sweetness, plus onion bombs and smoky rib sandwiches that define barbecue bliss.

Beef, lamb and pork ribs share the spotlight with onion bombs and smoky rib sandwiches.

Raichlen on Ribs

Shrimp and corn chowder, cold-smoked salmon and sticky salmon candy showcase seafood’s perfect partnership with smoke—from comfort food to fine flavor.

Shrimp chowder, cold-smoked salmon and salmon candy take seafood to smoky perfection.

Seafood Gets Smoked

Smoked oysters, pecans and prime rib headline a four-course feast, capped with mango-macadamia crisp—a perfect balance of savory smoke and tropical sweetness.

Oysters, pecans and prime rib anchor a rich four-course meal kissed with wood-fired flavor.

Smoked in Four Courses

Fast and flavorful, Raichlen’s quick hams, honey ribs and turkey ham show how to master smoked meat magic in record time without cutting corners.

Quick hams and honey ribs show how to make smoky flavor fast without losing tradition.

Ham Sessions

Breakfast gets the smokehouse treatment with mile-high pancakes, candied bacon and beer can burgers, plus pork pastrami hash that makes morning unforgettable.

Breakfast hits the smoker with pancakes, candied bacon and burgers stacked sky high.

Rise and Smoke: Breakfast Hits the Smoker

Raichlen speeds things up with smoked cocktails, hay-smoked mozzarella, ember-roasted corn and spruce-fired steaks for instant barbecue gratification.

From smoked cocktails to spruce-fired steaks, Raichlen proves fast smoke still delivers flavor.

Smoke in a Hurry

Island style takes the stage with smoked snapper dip, buccaneer chicken and Oaxacan barbacoa, blending tropical smoke and spice into pure paradise.

Tropical flair meets fire with smoked snapper, buccaneer chicken and Oaxacan barbacoa.

Tropical Smoke

Cocktail hour turns smoky with lemon-sesame wings, grilled sangria and sizzling cheesesteaks that bring party food to gourmet heights.

Smoked wings, grilled sangria and cheesesteaks bring smoky fun to the cocktail hour.

Smokehouse Cocktail Party

It’s an all-out barbecue celebration with thick-cut smoked pork chops, Cape Town lamb and a whole suckling pig roasted to perfection.

Smoked chops, Cape Town lamb and a whole pig make for a big, bold barbecue finale.

The Big Smoke

The season closes on a sweet note with smoked shrimp, hay-smoked quail eggs, bacon sundaes and chocolate bread pudding that prove smoke belongs in dessert too.

Smoked shrimp, quail eggs and bacon sundaes wrap the season in sweet, savory smoke.