Multi-award-winning author, journalist, cooking teacher and TV host Steven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series STEVEN RAICHLEN'S PROJECT SMOKE. PROJECT SMOKE is a "how-to" cooking show that focuses on the art of smoking techniques and recipes from hot smoking and cold smoking to smoke roasting and "smoke-tisserie" cooking. Using traditional and cutting-edge techniques in must-try recipes, the grilling and smoking authority shows how to smoke a variety of iconic foods, such as Texas brisket, Kansas City ribs and Carolina pork shoulder. In several episodes, Steven also demonstrates smoking dishes not known for being smoked, such as vegetables, pizza and dessert. There's even an episode devoted to urban dwellers on how to make smoked eggplant dip, smoked gazpacho, stovetop smoked salmon and smoked ice cream.
Wed, Jul 6 | 9:00 A.M. |
Bird Meets Smoke
![]() Some of the world's greatest poultry dishes owe their character to wood smoke. |
Wed, Jul 6 | 12:00 P.M. |
Bird Meets Smoke
![]() Some of the world's greatest poultry dishes owe their character to wood smoke. |
Wed, Jul 6 | 4:00 P.M. |
Bird Meets Smoke
![]() Some of the world's greatest poultry dishes owe their character to wood smoke. |
Thu, Jul 7 | 3:00 A.M. |
Bird Meets Smoke
![]() Some of the world's greatest poultry dishes owe their character to wood smoke. |
Fri, Jul 8 | 9:00 A.M. |
Asian Smoke
![]() Smoking reigns supreme in the Americas and Europe. |
Fri, Jul 8 | 12:00 P.M. |
Asian Smoke
![]() Smoking reigns supreme in the Americas and Europe. |
Fri, Jul 8 | 4:00 P.M. |
Asian Smoke
![]() Smoking reigns supreme in the Americas and Europe. |
Sat, Jul 9 | 3:00 A.M. |
Asian Smoke
![]() Smoking reigns supreme in the Americas and Europe. |
Sun, Jul 10 | 12:30 A.M. |
Bird Meets Smoke
![]() Some of the world's greatest poultry dishes owe their character to wood smoke. |
Sun, Jul 10 | 1:00 A.M. |
Asian Smoke
![]() Smoking reigns supreme in the Americas and Europe. |
Mon, Jul 11 | 6:30 P.M. |
Much at Steak
![]() A show devoted to the most awesome cut of meat to grill: steak. |
Tue, Jul 12 | 6:30 P.M. |
Hot Stuff
![]() A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. |
Wed, Jul 13 | 9:00 A.M. |
Raichlen On Ribs
![]() Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. |
Wed, Jul 13 | 12:00 P.M. |
Raichlen On Ribs
![]() Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. |
Wed, Jul 13 | 4:00 P.M. |
Raichlen On Ribs
![]() Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. |
Wed, Jul 13 | 6:30 P.M. |
Fire Meets Water
![]() Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. |
Thu, Jul 14 | 3:00 A.M. |
Raichlen On Ribs
![]() Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. |
Thu, Jul 14 | 6:30 P.M. |
Fire Birds
![]() Poultry is one of the most versatile meats to cook over live fire, popular in grill cultures across planet barbecue. |
Fri, Jul 15 | 9:00 A.M. |
Seafood Gets Smoked
![]() It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. |
Fri, Jul 15 | 12:00 P.M. |
Seafood Gets Smoked
![]() It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. |
Fri, Jul 15 | 4:00 P.M. |
Seafood Gets Smoked
![]() It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. |
Fri, Jul 15 | 6:30 P.M. |
Pac-Rim Smoke
![]() 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 . |
Sat, Jul 16 | 3:00 A.M. |
Seafood Gets Smoked
![]() It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. |
Sun, Jul 17 | 12:30 A.M. |
Raichlen On Ribs
![]() Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. |
Sun, Jul 17 | 1:00 A.M. |
Seafood Gets Smoked
![]() It's a simple formula-seafood plus salt plus wood smoke-but the results are richly flavorful and complex. |
Mon, Jul 18 | 6:30 P.M. |
Where There's Smoke
![]() 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. |
Tue, Jul 19 | 6:30 P.M. |
Extreme Smoke
![]() 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. |
Wed, Jul 20 | 9:00 A.M. |
Smoked In Four Courses
![]() Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. |
Wed, Jul 20 | 12:00 P.M. |
Smoked In Four Courses
![]() Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. |
Wed, Jul 20 | 4:00 P.M. |
Smoked In Four Courses
![]() Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. |
Wed, Jul 20 | 6:30 P.M. |
Perfect Hog
![]() This show goes whole hog, with pork belly, chops, and pork loin. |
Thu, Jul 21 | 3:00 A.M. |
Smoked In Four Courses
![]() Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. |
Thu, Jul 21 | 6:30 P.M. |
Bbq's Trinity
![]() This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. |
Fri, Jul 22 | 9:00 A.M. |
Ham Sessions
![]() 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. |
Fri, Jul 22 | 12:00 P.M. |
Ham Sessions
![]() 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. |
Fri, Jul 22 | 4:00 P.M. |
Ham Sessions
![]() 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. |
Fri, Jul 22 | 6:30 P.M. |
Mexican Smoke
![]() Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. |
Sat, Jul 23 | 3:00 A.M. |
Ham Sessions
![]() 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. |
Sun, Jul 24 | 12:30 A.M. |
Smoked In Four Courses
![]() Once you get the hang of smoking, you can smoke nearly anything-from bar snacks to dessert. |
Sun, Jul 24 | 1:00 A.M. |
Ham Sessions
![]() 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. |
Mon, Jul 25 | 6:30 P.M. |
South American Smoke
![]() 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. |
Tue, Jul 26 | 6:30 P.M. |
Global Tailgate
![]() Victory will be yours! |
Wed, Jul 27 | 9:00 A.M. |
Rise and Smoke: Breakfast Hits The Smoker
![]() Wake up and smell the coffee? We'd rather smell the wood smoke. |
Wed, Jul 27 | 12:00 P.M. |
Rise and Smoke: Breakfast Hits The Smoker
![]() Wake up and smell the coffee? We'd rather smell the wood smoke. |
Wed, Jul 27 | 4:00 P.M. |
Rise and Smoke: Breakfast Hits The Smoker
![]() Wake up and smell the coffee? We'd rather smell the wood smoke. |
Wed, Jul 27 | 6:30 P.M. |
Project Smoke Road Trip
![]() Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos. |
Thu, Jul 28 | 3:00 A.M. |
Rise and Smoke: Breakfast Hits The Smoker
![]() Wake up and smell the coffee? We'd rather smell the wood smoke. |
Fri, Jul 29 | 9:00 A.M. |
Smoke in a Hurry
![]() 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. |
Fri, Jul 29 | 12:00 P.M. |
Smoke in a Hurry
![]() 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. |
Fri, Jul 29 | 4:00 P.M. |
Smoke in a Hurry
![]() 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. |
Sat, Jul 30 | 3:00 A.M. |
Smoke in a Hurry
![]() 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. |
Sun, Jul 31 | 12:30 A.M. |
Rise and Smoke: Breakfast Hits The Smoker
![]() Wake up and smell the coffee? We'd rather smell the wood smoke. |
Sun, Jul 31 | 1:00 A.M. |
Smoke in a Hurry
![]() 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. |
Wed, Aug 3 | 9:00 A.M. |
Tropical Smoke
![]() Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa. |
Wed, Aug 3 | 12:00 P.M. |
Tropical Smoke
![]() Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa. |
Wed, Aug 3 | 4:00 P.M. |
Tropical Smoke
![]() Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa. |
Thu, Aug 4 | 3:00 A.M. |
Tropical Smoke
![]() Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa. |
Fri, Aug 5 | 9:00 A.M. |
Smokehouse Cocktail Party
![]() You've sourced and seasoned your meat. You awoke early to fire up your smoker. |
Fri, Aug 5 | 12:00 P.M. |
Smokehouse Cocktail Party
![]() You've sourced and seasoned your meat. You awoke early to fire up your smoker. |
Fri, Aug 5 | 4:00 P.M. |
Smokehouse Cocktail Party
![]() You've sourced and seasoned your meat. You awoke early to fire up your smoker. |
Sat, Aug 6 | 3:00 A.M. |
Smokehouse Cocktail Party
![]() You've sourced and seasoned your meat. You awoke early to fire up your smoker. |
Sun, Aug 7 | 12:30 A.M. |
Tropical Smoke
![]() Barbecue originated in the Caribbean-literally-with a Taino Indian smoker-grill called a barbacoa. |
Sun, Aug 7 | 1:00 A.M. |
Smokehouse Cocktail Party
![]() You've sourced and seasoned your meat. You awoke early to fire up your smoker. |
Wed, Aug 10 | 9:00 A.M. |
The Big Smoke
![]() Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. |
Wed, Aug 10 | 12:00 P.M. |
The Big Smoke
![]() Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. |
Wed, Aug 10 | 4:00 P.M. |
The Big Smoke
![]() Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. |
Thu, Aug 11 | 3:00 A.M. |
The Big Smoke
![]() Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. |
Fri, Aug 12 | 9:00 A.M. |
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! |
Fri, Aug 12 | 12:00 P.M. |
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! |
Fri, Aug 12 | 4:00 P.M. |
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! |
Sat, Aug 13 | 3:00 A.M. |
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! |
Sun, Aug 14 | 12:30 A.M. |
The Big Smoke
![]() Good things come in small packages? Maybe for jewelry, but not when it comes to barbecue. |
Sun, Aug 14 | 1:00 A.M. |
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! |
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.
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg