Steven Raichlen's Project SmokeSteven Raichlen takes a side journey away from classic grilling to explore the rich flavors of smoked food in the 13-part series. This "how-to" cooking show 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. |
| Episode Description |
| Tuesday, Apr 30, 2024 - 7:30 AM "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 . Striped bass is stuffed with lemongrass, chiles, scallions, and ginger and grilled then, wait for it the fish is topped with more aromatics and doused with sizzling hot sesame oil. Thai beef salad is a mosaic of color and textures with an emphasis on veggies. D 
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Tuesday, Apr 30, 2024 - 7:30 AM
"Pac-Rim Smoke"
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Tuesday, Apr 30, 2024 - 10:30 AM
"Pac-Rim Smoke"
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Sunday, May 5, 2024 - 9:30 PM
"Pac-Rim Smoke"
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Tuesday, May 7, 2024 - 7:30 AM
"Where There's Smoke"
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Tuesday, May 7, 2024 - 10:30 AM
"Where There's Smoke"
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Sunday, May 12, 2024 - 9:30 PM
"Where There's Smoke"
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Tuesday, May 14, 2024 - 7:30 AM
"Extreme Smoke"
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Tuesday, May 14, 2024 - 10:30 AM
"Extreme Smoke"
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Sunday, May 19, 2024 - 9:30 PM
"Extreme Smoke"
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Tuesday, May 21, 2024 - 7:30 AM
"Perfect Hog"
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