Steven Raichlen's Project Smoke

In this meaty masterclass Steven Raichlen fires up wood-grilled tomahawk steak cherry-smoked New York strip and bacon-wrapped tuna mignons with blue cheese butter and peppercorn cream sauce.

Global spice heats up the smoker with piri-piri prawns pork steak with vinegar dip fiery wings and tandoori lamb finished with Hell's Fury salsa and cooling raita.

Smoke meets surf as Raichlen grills rockfish on salt slabs blackens tuna with Cajun remoulade and smokes king salmon to maple-cured perfection.

From Moroccan kebabs to smoked turkey and grilled pound cake Raichlen shows that smoke works magic on both savory dishes and sweet endings.

Pacific Rim flavors inspire grilled Thai beef salad striped bass with Asian aromatics char siu chicken and coconut corn glazed with sesame soy butter.

Cherry-smoked duck smoky chiles rellenos and Texas beef clod come together with rich spice and wood-fired flavor for a true smoke lover's feast.

Raichlen goes extreme with sea urchin king crab and veal chops cooked over live fire capped with rotisserie ribs roasted alongside Chilean salsa.

The humble hog gets its glory with pastrami bacon cider-brined chops Yankee porchetta and bacon-wrapped onion rings fit for smoke royalty.

Ribs brisket and pulled pork headline a smoky showdown featuring espresso barbecue and Korean-style KB sauce.

Mexico gets the smokehouse treatment with ember-roasted salsa chipotle pork tenderloin and spiced pineapple with mezcal whipped cream.

Raichlen travels south for Peruvian roast chicken Argentine choripan and Brazilian churrasco all kissed by smoke and flame.

The ultimate tailgate features smoked chicken legs lamb and veal burgers from around the world-all with a smoky twist.

The road trip ends with oak-grilled rib chops whelk kebabs and loaded nachos proving the world's best smoke starts with fire and imagination.