About the Series
“Smoking is the new grilling,” says Steven Raichlen. With these words, the man who revolutionized modern American grilling takes on a new challenge: Steven Raichlen's Project Smoke. Using cool tools, fragrant fuels, and a world-class collection of smokers and grills, Raichlen explains traditional and cutting-edge smoking techniques with the intelligence, substance, and style that made Raichlen's Primal Grill and Barbecue University two of the top rated food shows on public television.
Project Smoke is the world’s first how-to show to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting. Smoking with wood, herbs, spices, and hay. The iconic smoked foods you hunger for, like Texas brisket, Jamaican jerk ribs, and Scandinavian smoked salmon. Dishes you would never dream you could smoke, from cocktails (smoky Mary, anyone?) to smoked cheesecake and other desserts.
Project Smoke features smokers brought in from across America and recipes from around the world. Viewers will learn how to use offset smokers, water smokers, drum smokers, kamado cookers, electric smokers, charcoal grills, and stainless steel super grills, stovetop smokers and handheld smokers.
The recipes are epic: made-from-scratch bacon, pastrami and Sriracha beef jerky; Canadian bacon and smokehouse ham; smoked king salmon, kippered salmon, and smoked wahoo; a whole smoked beef tenderloin and monster double-smoked prime rib.
USA Today summed it up perfectly: “Where there’s smoke there’s Steven Raichlen.”
Season One of Project Smoke was filmed in the stunning Sonoran Desert at the J.W. Marriott Starr Pass Resort and Spa in Tucson, Arizona.
Season Two was filmed against the spectacular palm tree and mountain backdrop of southern California at the Doubletree by Hilton Golf Resort in Palm Springs, California.
About the Host
Steven Raichlen wrote the award-winning Barbecue Bible cookbook series (more than 5 million copies in print, with translations in 17 languages). His TV shows include the popular Primal Grill and Barbecue University on Public Television and the French language Le Maitre du Grill and La Tag BBQ in Quebec. His body of work includes more than 30 books in addition to content for The New York Times, Esquire, GQ, and all of the major food magazines. Raichlen founded Barbecue University at the Broadmoor resort in Colorado Springs and has lectured on the history of barbecue at the Smithsonian Institution, Library of Congress, and Harvard. He also battled and defeated Iron Chef Rokusaburo Michiba on Japanese television. Raichlen’s books have won 5 James Beard Awards and 3 IACP Julia Child Awards. In October, 2015, he was inducted into the Barbecue Hall of Fame.