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.
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.
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.
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.
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.
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.
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.
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. Plus, learn to make ham in a hurry.
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.
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.
Barbecue originated in the Caribbean with a Taino Indian smoker-grill called a barbacoa. Explore barbecue’s tropical roots with a tour of the Caribbean, from the French West Indies to Mexico.
Everyone loves a cocktail party—especially when you infuse the menu with the intoxicating aroma of wood smoke. Check out these smokehouse recipes inspired by the world’s diverse cuisines from Spain to Australia and exploding with unique flavors.
Good things may come in small packages, but when it comes to barbecue, bigger is better. Learn to think (and smoke) big with oversized cuts of meat, a whole suckling pig, and an epic dessert.
Did you ever wonder what goes into making a TV show like Project Smoke? Come behind the scenes for a unique look at how we bring the show to life, from building the set to smoking the food. Plus, get the inside scoop on never before seen recipes, some of our favorite dishes, and other smoky surprises.
Unleash your inner carnivore and build your confidence with this episode devoted to the most awesome cut of meat to grill: steak. How to buy it, grill it, and even smoke it. Recipes: » Wood-Grilled Beef Tomahawk with Blue Cheese Butter » Cherry-Smoked Strip Steak with Cutting Board Sauce » Bacon-Wrapped Albacore “Filet Mignons” with Peppercorn Cream Sauce
A show to stoke our insatiable appetite for fiery foods. From seafood to lamb, these recipes are palate pleasers for fire breathers everywhere. Recipes: » Nashville Hot Wings » Monroe County Pork Steaks with Spicy Vinegar Dip » Horseradish Slaw (Creamy with Poppyseeds) » Piri Piri Prawns » Tandoori Lamb with Hell’s Fury Hot Sauce, and Raita » Raita (Indian Yogurt Sauce) » Hell’s Fury Hot Sauce
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. Recipes: » Salt Slab-Grilled Rockfish with Melon Mint Relish » Melon-Mint Relish » Grill-Blackened Tuna with Cajun Remoulade » Cajun Remoulade » Grilled Shrimp with Deconstructed Pesto » Maple-Cured and Smoked Salmon » Quick Pickled Red Onions
Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across Planet Barbecue. From chicken kebabs to smoke-roasted turkey, use smoke and fire to make your bird shine. Recipes: » Tabaka Chicken with Rhubarb Tkemali » Rhubarb Tkemali (Georgian Rhubarb Sauce) » Moroccan Grilled Chicken Kebabs with Charmoula » Grilled Pound Cake with Berry Salsa and Smoked Whipped Cream » Truffle Stuffed Smoked Turkey
Pan-Asian pit masters and mistresses have developed an edgy and innovative grill culture that celebrates umami. Harness the flavors and techniques of the Pacific Rim to create unique dishes with Asian flair. Recipes: » Whole Grilled Striped Bass with Asian Aromatics » Grilled Thai Beef Salad » Coconut-Grilled Corn with Sesame Soy Butter » Char Siu Chicken Thighs » Char Siu Beijing Barbecue Sauce
Smoke is the soul of barbecue. Create some outside-of-the-box dishes with smokey flavor. These unusual recipes will impress adventurous and conservative eaters alike. Recipes: » Cherry Salsa » Cherry-Smoked Duck Breasts » Barbecued Bean And Cheese Chile Rellenos » Grilled And Smoked Mushroom Bread Pudding » Texas Shoulder Clod (Barbecued Beef Shoulder) » Texas Toast » Mustard-Beer Barbecue Sauce
In this “surf and turf” show, meet Stephanie Munz, the lively Santa Barbara-based diver/fisherwoman who demonstrates how to prepare unusual fresh catches like sea urchins and whelks. Plus, find out how a little twist can amp up familiar ingredients like veal and lobster. Recipes: » Pebre (Chilean Salsa) » Rotisserie Beef Plate Ribs with Pebre (Chilean Salsa) » Grilled Veal Chops with Smoking Rosemary » Caveman Lobsters with Absinthe Butter » Grilled King Crab with Absinthe Herb Butter » “Egg On Eggs” (Grilled Sea Urchins)
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. Recipes: » Pastrami Bacon » Cider-Brined Pork Chops » Yankee Porchetta (“Pork and Beans”) » Bacon-Wrapped Onion Rings
This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. Put a modern spin on these classic favorites with some unique techniques and unexpected ingredients. Recipes: » Cherry-Glazed Baby Backs » BBQ Titans’ Brisket with Espresso Barbecue Sauce » Korean Pulled Pork with KB BBQ Sauce
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. Recipes: » Ember-Roasted Salsa with Grilled Tortillas » Bacon, Bean, and Egg Quesadillas » Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad » Spice-Grilled Pineapple with Mezcal and Whipped Cream
This show highlights the conviviality of a South American cookout, which can last through the day and well into the night. Add some dishes from this multi-cultural continent to your grilling repertoire. Recipes: » Peruvian Roast Chicken with Aji Amarillo Sauce » Choripan » Brazilian Churrasco (Mixed Grill) with Molho a Campanha
Victory will be yours! Start the party in the parking lot (or your backyard) this playbook for modern twists on timeless tailgate favorites. Recipes: » Maple Sriracha-Smoked Chicken Legs » Project Smoke Four Bean Salad » Burgers Three ways --Inside-out Cheeseburgers with Homemade Ketchup --Lamb Burgers on Pita with Yogurt Sauce --Thai Flavor Veal Burgers with Asian Peanut Sauce
Recipes: » Steak and Bean Nachos » Hitching Post Red Oak Grilled Rib Chop » Crispy Brisket Bean Tostadas » Grilled Whelk Kebabs, with Fresh Herbs and Olive Oil
