Steven Raichlen's Project Smoke

Food Series / 3 Seasons

Project Smoke is the first how-to show to focus exclusively on smoking. From hot smoking and smoke-roasting to cold-smoking and smoking with hay, Raichlen shows you how to get creative with smoked food.

Watch Latest: S3 E313

26m 51s / TV-G

Project Smoke Road Trip

S3 E313 / 26m 51s / TV-G

Steven takes a field trip to the famed Hitching Post II in Buellton, California, where owner Frank Ostini demonstrates the ultimate Santa Maria barbecue. Back on the set, Santa Barbara fisherwoman Stephanie Munz shares her secret for grilled whelks (sea snails). The celebration continues as we meet some of the production crew and go behind the scenes of Project Smoke.

South American Smoke

S3 E311 / 26m 50s / TV-G

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.

Mexican Smoke

S3 E310 / 26m 50s / TV-G

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.

BBQ's Trinity

S3 E309 / 26m 50s / TV-G

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.

Perfect Hog

S3 E308 / 26m 50s / TV-G

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.

Extreme Smoke

S3 E307 / 26m 51s / TV-G

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.

Pac-Rim Smoke

S3 E305 / 26m 48s / TV-G

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.

Fire Birds

S3 E304 / 26m 48s / TV-G

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.

Much at Steak

S3 E301 / 26m 48s / TV-G

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.

Supported by