The first how-to show to focus exclusively on smoking. From hot smoking and smoke-roasting to cold-smoking and smoking with hay, Raichlen shows you how to get creative with smoked food.

"Smoking is the new grilling," says Steven Raichlen. With these words, the man who revolutionized modern American grilling takes on a new challenge: Steven Raichlen's Project Smoke. Using cool tools, ...

Add Yahoo as a preferred source to see more of our stories on Google. Grill corn, kebabs, burgers, and lamb like a pro with these expert tips and techniques. Food & Wine / Photo by Victor Protasio, / ...

It’s a time-honored formula: seafood + salt + smoke = larger-than-life flavor. Learn to master essential seafood smoking techniques, from brining and curing to cold- and hot-smoking. Smoked Shrimp & ...

When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he marveled at the commonalities across 60 countries. The way live fire brings people together. The ...

Beginning today and continuing through Sunday, June 14, Steven Raichlen — grilling and barbecue big shot, cookbook author (28 and counting), former Food Network host and current PBS television ...

Kristi K. interviews writer and TV Host, Steven Raichlen. If you love a good barbecue and pride yourself on being a solid griller, you may very well have our upcoming guest to thank. For decades, he’s ...

It’s Bacon Mania on Project Smoke! Learn to make bacon from scratch at home and a new twist on Canadian bacon: pork loin in fennel brine smoked in a ceramic cooker. Then check out the “Tulsa Torpedo”, ...

Raichlen packs coleslaw with the bright, punchy flavors of tangy Dijon mustard, vinegar, and hot sauce to cut through the fattiness of barbecued meats. Raichlen slow-cooks this brisket on the grill to ...