Smoking 101 -
steven raichlen's project smoke

Smoke. It's the soul of barbecue, and you know it when you smell it and taste it. In this show you'll learn how to harness the flavor-enhancing power of smoke, starting with the essential techniques of hot smoking, cold smoking, and smoke-roasting. You'll also learn how to use an electric smoker, offset smoker, and upright barrel smoker. And that's just in the first episode. On the menu: Cold Smoked Scallops with Smoked Tomatoes and Jicama Salsa; Smoke-roasted Chicken with Horseradish Glaze, and Apple Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce-the latter inspired by Project Smoke's taping location in the scenic Sonoran desert. Recipes: Cold-Smoked Scallops with Smoked Tomatoes, Jicama-Mango Salsa; Smoke-Roasted Chicken with Horseradish Glaze; Apple-Smoked Ribs with Prickly Pear Barbecue Sauce.

Duration: 26 minutes and 46 seconds

Episode Number: 101

No future air times were found for this episode.

About Steven Raichlen's Project Smoke:

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.