Skip to main content
Project Smoke header

Season 2 Episodes

201. ABC’s of Smoke
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.

» Rotisserie-Smoked Chicken with Drip Pan Root Vegetables
» Bourbon Brown Sugar Smoked Pork Loin
» Brisket on the Bone
» Smoke-Roasted Pears
202. Bird Meets Smoke
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.

» Cherry-Smoked Duck with Chipotle-Cherry Barbecue Sauce
» Chipotle-Cherry Barbecue Sauce
» Citrus-Smoked Turkey Breast
» Bacon, Ham and Cheese Chicken Thighs
203. Asian Smoke
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.

» Char Siu Pork Tenderloin
» Pork Belly Steamed Buns
» 5-4-3-2-1 Asian Barbecue Rub
» Hoisin Barbecue Sauce
» Smoke-Braised Lamb Shanks
» Tangerine Smoked Flans
204. Raichlen on Ribs
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.

» St. Louis Ribs with Vanilla-Brown Sugar Glaze
» Chinatown Ribs
» Beijing Barbecue Sauce
» Onion Bombs
» Rob’s Real BBQ Baby Back Rib Sandwich
» Sweet and Smoky Barbecue Sauce in the Style of Kansas City
205. Seafood Gets Smoked
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.

» Smoked Shrimp and Corn Chowder
» Whiskey-Cured Cold Smoked Salmon
» NOLA Smoked Shrimp
» Grilled Bread
» Salmon Candy
206. Smoked in Four Courses
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.

» Smoked Pecans
» Chappaquiddick Smoked Oysters
» Reverse-Seared Prime Rib
» Three Hots Horseradish Sauce
» Mango Macadamia Crisp
207. Ham Sessions
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.

» Ham in a Hurry
» Cinnamon Grilled Pineapple
» Honey Ham Ribs
» Mustard Seed Caviar
» Turkey Ham
208. Rise and Smoke: Breakfast Hits the Smoker
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.

» Mile-High Pancake
» Candied Bacon
» Beer-Can Breakfast Burgers
209. Smoke in a Hurry
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.

» Dragon's Breath Cocktail
» Hay-Smoked Mozzarella (Smoked Caprese Salad)
» Ember-Roasted Corn
» Spruce-Smoked Steaks
210. Tropical Smoke
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.

» Smoked Snapper Dip with Smoked Vegetable Chips
» Honey Lime Smoked Snapper
» Buccaneer Chicken
» Sauce Chien
» Oaxacan Barbacoa
» Salsa Borracha
» Grilled Plantains
211. Smokehouse Cocktail Party
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.

» Lemon Sesame Chicken Wings
» Grilled Sangria
» Project Smoke "Cheesesteak"
212. The Big Smoke
Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. This show is all about thinking big and smoking big—with brined monster-thick smoked pork chops; wood-roasted Cape Town lamb; and spectacular smoked whole suckling pig. Because sometimes bigger really is better.

» Triple Thick Pork Chops
» Cape Town Lamb
» Smoked Suckling Pig, Vinegar Slaw and Vinegar Sauce
» Vinegar Sauce
» Vinegar Slaw
213. Behind the Smoke
Come behind the smoke as Steven pushes the envelope with a refreshing lime and mint mezcalini, hay-smoked quail eggs, danish smoked shrimp and, believe it or not, smoked ice cream!

» Mezcalini
» Danish Smoked Shrimp
» Lemon-Dill Sauce
» Hay-Smoked Quail Eggs
» Bacon Sundaes
» Smoked Chocolate Bread Pudding
» Smoked Ice Cream with Rum Raisin Sauce
» Rum Raisin Sauce
Project Smoke logo