Steven Raichlen's Project Smoke

Smoke. It's the soul of barbecue, and you know it when you smell it and taste it.

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly.

In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf.

Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue.

Perhaps you live in a condo or you don't have a backyard.

For many people, beef makes the ultimate barbecue.

Bacon jam? Bacon ice cream? Where will our bacon mania lead? We open this show with bacon you make from scratch.

Pork is the heart and soul of American barbecue, especially in the South.

The secret to supernaturally moist turkey? The Project Smoke version involves a whiskey brine and a slow smoke over maple wood.

Sable. Lox. Kippers. Some of our most prized smoked foods come from the sea.

Forget the contest on the gridiron. Tailgating gets a lot more interesting when you fire up your smoker.

By now you're comfortable smoking ribs and barbecuing brisket.

This show elevates smoking from the tailgating lot to the penthouse.

Smoking ranks among the world's most ancient and popular cooking methods.

Some of the world's greatest poultry dishes owe their character to wood smoke.

Smoking reigns supreme in the Americas and Europe.

Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands.

It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex.

Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert.

Ham is a hog's leap to immortality, and you can use classic ham curing and smoking techniques for foods that go well beyond traditional pork leg.

Wake up and smell the coffee? We'd rather smell the wood smoke.

Grilling is fast. Smoking demands patience. But what if you could achieve great smoke flavor in five to 10 minutes? In this show, you'll learn how to smoke in a hurry, from spectacular spruce-smoked steaks to a dragon's breath cocktail dramatically served in a smoking brandy snifter.

Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa.

You've sourced and seasoned your meat. You awoke early to fire up your smoker.

Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue.

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!

A show devoted to the most awesome cut of meat to grill: steak.

A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings.

Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood.

Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue.

Though grills are traditionally small, Pan-Asian pit masters (and mistresses) developed an edgy, innovative big flavor grill culture that celebrates the "fifth taste," umami .

Smoke is the soul of barbecue. In this episode, you'll learn how to smoke duck breasts (they're tricky), achieving crisp skin without overcooking the meat.

In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread.

This show goes whole hog, with pork belly, chops, and pork loin.

This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork.

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border.

This show highlights the conviviality of a South American cookout, which can last through the day and well into the night, with different courses served for hours on end.

Victory will be yours!

Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos.