Steven Raichlen's Project Smoke

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

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

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

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

Smoking reigns supreme in the Americas and Europe.

Smoking reigns supreme in the Americas and Europe.

Smoking reigns supreme in the Americas and Europe.

Smoking reigns supreme in the Americas and Europe.

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

Smoking reigns supreme in the Americas and Europe.

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.

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

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

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

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

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

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

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

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

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

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 .

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

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.

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.

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

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

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

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

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

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

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.

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.

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.

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

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.

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.

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!

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

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

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

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

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.

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.

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.

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.

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.

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

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

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.

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

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

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

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.

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

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

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!

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!

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!

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!

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!