Project Smoke Season Two!
Steven Raichlen's newest television series continues

In the first season of Steven Raichlen’s Project Smoke, we brought you the classics, such as barbecued brisket, kippered salmon and smoked ham.

“This year, we’re pushing the boundaries,” says the veteran TV host, bestselling author, and Barbecue Hall of Famer Steven Raichlen.

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So what’s new in Steven Raichlen’s Project Smoke? Just about everything!

Filmed at a stunning new location in Palm Springs, California, Project Smoke’s second season focuses on foods—and drinks—you never dreamed you could smoke: from sangria made with fire-charred fruit to smoked chocolate bread pudding, and hay-smoked mozzarella to spruce-smoked steak to ribs you cure and smoke like ham.

In a field long dominated by low and slow smoking, Raichlen devotes a whole show to “Smoke In A Hurry”, with 5 dishes you can smoke in 10 minutes or less. In other episodes we rise early to celebrate Smoked Breakfasts and cross the globe to explore how people smoke in Asia.

What hasn’t changed is Raichlen’s cogent instruction, cutting-edge techniques, fascinating cultural asides, and his commitment to giving you the actionable information you need to turn out smokehouse quality meats, seafood, vegetables, and desserts from your smoker or grill.