Steven Raichlen's Project Smoke

Steven Raichlen kicks off with smoked scallops smoke-roasted chicken and apple-smoked ribs-showing how smoke turns simple dishes into flavor-packed favorites.

Barbecued pork belly house-cured pastrami and lamb shoulder headline a rich lineup that proves low and slow equals pure perfection.

Sea and land collide with smoked shrimp cocktail planked trout tri-tip and tea-smoked duck. Surf and turf have never tasted smokier.

From beef plate ribs to jerk-spiced lamb ribs and smoked cornbread Raichlen's all-rib menu takes barbecue to bold new heights.

No smoker? No problem. Steven shows stovetop and grill hacks with smoked gazpacho eggplant dip and jerk chicken.

A carnivore's dream-brisket beef jerky and tenderloin with ember-roasted peppers and smokehouse beans to match.

Bacon lovers rejoice: Steven makes bacon from scratch Canadian bacon and a bacon-weave sausage roll with crab poppers.

Pork in every form-loin roast pulled pork and shoulder ham-paired with tangy barbecue cabbage and West Virginia sauce.

Whiskey-smoked turkey smoky corn and bacon-apple crisp bring Thanksgiving flavor to any season.

Fish gets the smokehouse treatment with salmon cod and wahoo-finished with coconut-smoked crème brûlée.

It's tailgate heaven: smoked nachos wings brat po'boys and hickory burgers dripping in Rauchbier cheese sauce.

Raichlen smokes everything from deviled eggs and cheese to hay-smoked steak and a smoky Bloody Mary.

Chipotle oysters smoked prime rib and triple-smoked potatoes lead to a sweet finale-smoked cheesecake.