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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

by Steven Raichlen


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How to smoke everything, from appetizers to desserts!

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.

USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

“If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.”
—Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef

“Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.”
—Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

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Product Details

ISBN-13: 9780761189237
Publisher: Workman Publishing Company, Inc.
Publication date: 05/10/2016
Series: Steven Raichlen Barbecue Bible Cookbooks
Pages: 304
Product dimensions: 9.30(w) x 7.90(h) x 1.00(d)

About the Author

Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and Planet Barbecue! was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appetit, and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke, launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

Table of Contents


Introduction: A Crash Course in Smoking . . . 1
The Seven Steps to Smoking Nirvana . . . 3
Starters . . . 33
Beef . . . 61
Pork . . . 87
Lamb . . . 123
Burgers, Sausages, and More . . . 135
Poultry . . . 149
Seafood . . . 173
Vegetables, Side Dishes, and Meatless Smoking . . . 201
Desserts . . . 227
Cocktails . . . 243
Conversion Tables . . . 259
The Various types of Smokers . . . 61
Additional Smoking Essentials . . . 278
Photo/illustration Credits . . . 281
Index . . . 283

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