Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce.) Next, pulled pork-prepared with a herb slather and served with a West Virginia peppery vinegar sauce. Speaking of Virginia, you'll learn how to cure and hickory-smoke a spectacular shoulder ham. (The process involves four classic techniques: brining, injecting, cold smoking, and hot smoking.) And to serve with it: barbecue cabbage with smoked cheese and chorizo. Go hog wild. Do it now.Recipes: Smoke-tisserie Pork Loin Roast; Smokehouse Ham; Pulled Pork Shoulder with West Virginia Barbecue Sauce; Chorizo Barbecued Cabbage.

Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce.) Next, pulled pork-prepared with a herb slather and served with a West Virginia peppery vinegar sauce. Speaking of Virginia, you'll learn how to cure and hickory-smoke a spectacular shoulder ham. (The process involves four classic techniques: brining, injecting, cold smoking, and hot smoking.) And to serve with it: barbecue cabbage with smoked cheese and chorizo. Go hog wild. Do it now.Recipes: Smoke-tisserie Pork Loin Roast; Smokehouse Ham; Pulled Pork Shoulder with West Virginia Barbecue Sauce; Chorizo Barbecued Cabbage.

Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce.) Next, pulled pork-prepared with a herb slather and served with a West Virginia peppery vinegar sauce. Speaking of Virginia, you'll learn how to cure and hickory-smoke a spectacular shoulder ham. (The process involves four classic techniques: brining, injecting, cold smoking, and hot smoking.) And to serve with it: barbecue cabbage with smoked cheese and chorizo. Go hog wild. Do it now.Recipes: Smoke-tisserie Pork Loin Roast; Smokehouse Ham; Pulled Pork Shoulder with West Virginia Barbecue Sauce; Chorizo Barbecued Cabbage.

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.

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.

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. These fatty and often tough cuts were once considered poor man's food. But blast them with assertive seasonings and smoke them low and slow and you get meats that are beyond flavorful. In this show you'll learn how to smoke a luscious barbecued Berkshire pork belly and house-cured pastrami. You'll experience a Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce (called "dip" in local parlance). And to wash them down, a smoked Manhattan. Ceramic cooker, offset smoker, electric smoker, and handheld smoking device. Project Smoke has you covered.Recipes: Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder with Black Dip; Smoked Manhattan.

If you want to enjoy the perfect ratio of crust to meat to fat, smoke a shoulder or belly. These fatty and often tough cuts were once considered poor man's food. But blast them with assertive seasonings and smoke them low and slow and you get meats that are beyond flavorful. In this show you'll learn how to smoke a luscious barbecued Berkshire pork belly and house-cured pastrami. You'll experience a Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce (called "dip" in local parlance). And to wash them down, a smoked Manhattan. Ceramic cooker, offset smoker, electric smoker, and handheld smoking device. Project Smoke has you covered.Recipes: Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder with Black Dip; Smoked Manhattan.

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. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh trout stuffed with lemon and dill, wrapped with bacon, and smoked on cedar planks in a mammoth ceramic cooker. Santa Maria tri-tip gets the reverse-sear treatment on a pellet grill-a revolutionary technique that guarantees crusty, smoky, perfectly cooked smoky sirloin every time. Finally, a smoked delicacy from Asia: not so classic Chinese tea-smoked duck served taco style. It's surf and turf on Project Smoke.Recipes: Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck with Chinatown Barbecue Sauce.

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. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh trout stuffed with lemon and dill, wrapped with bacon, and smoked on cedar planks in a mammoth ceramic cooker. Santa Maria tri-tip gets the reverse-sear treatment on a pellet grill-a revolutionary technique that guarantees crusty, smoky, perfectly cooked smoky sirloin every time. Finally, a smoked delicacy from Asia: not so classic Chinese tea-smoked duck served taco style. It's surf and turf on Project Smoke.Recipes: Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck with Chinatown Barbecue Sauce.

Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal-or satisfying-than our first dish: Brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spare ribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce. And to round out the meal: a delectably different coleslaw-apple sweetened and hickory-smoked, and smoky bacon-cheddar cheese cornbread. From offset smokers and upright barrel smokers to electric smokers and handheld smoking devices, we'll show you the tools and fuels you need to get the job done.Recipes: Big Bad Beef Ribs; Jamaican Jerk Spare Ribs; Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce; Smoked Slaw; Smoked Cheese-Bacon Cornbread.

Ribs rank among our favorite foods for smoking and are one of the primal pleasures of barbecue. Few ribs are more primal-or satisfying-than our first dish: Brontosaurus-size, grass-fed, barbecued beef plate ribs. Next up: spare ribs from heritage breed Berkshire hogs, slathered with Jamaican jerk seasoning and smoked over exotic pimento wood. Our third rack comes from Colorado: Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce. And to round out the meal: a delectably different coleslaw-apple sweetened and hickory-smoked, and smoky bacon-cheddar cheese cornbread. From offset smokers and upright barrel smokers to electric smokers and handheld smoking devices, we'll show you the tools and fuels you need to get the job done.Recipes: Big Bad Beef Ribs; Jamaican Jerk Spare Ribs; Spice-Smoked Lamb Ribs with Cherry Cola Barbecue Sauce; Smoked Slaw; Smoked Cheese-Bacon Cornbread.

Perhaps you live in a condo or you don't have a backyard. This show is for people who want to smoke, but don't have access to a conventional wood- or charcoal-burning smoker. You'll learn how to smoke eggplant on your stovetop burner to make a spectacular eggplant dip (think baba ghanoush on overdrive). You'll learn how to smoke tomatoes, peppers, and other vegetables with a handheld smoker to make a supremely refreshing gazpacho. Salt- and sugar-cured kippered salmon gets smoked indoors in an ingenious stovetop smoker. And you'll learn how to smoke an authentic Jamaican jerk chicken on a gas grill. The secret? Strategic use of pimento (allspice) berries, leaves, and wood.Recipes: Smoked Eggplant Dip with Walnuts and Feta; Smoked Gazpacho; Stovetop Smoked Salmon; Jamaican Jerk Chicken.

Perhaps you live in a condo or you don't have a backyard. This show is for people who want to smoke, but don't have access to a conventional wood- or charcoal-burning smoker. You'll learn how to smoke eggplant on your stovetop burner to make a spectacular eggplant dip (think baba ghanoush on overdrive). You'll learn how to smoke tomatoes, peppers, and other vegetables with a handheld smoker to make a supremely refreshing gazpacho. Salt- and sugar-cured kippered salmon gets smoked indoors in an ingenious stovetop smoker. And you'll learn how to smoke an authentic Jamaican jerk chicken on a gas grill. The secret? Strategic use of pimento (allspice) berries, leaves, and wood.Recipes: Smoked Eggplant Dip with Walnuts and Feta; Smoked Gazpacho; Stovetop Smoked Salmon; Jamaican Jerk Chicken.