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, / ...

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.

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 & ...

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 ...

This show goes whole hog, with pork belly, chops, and pork loin. From brining and smoking to stuffing and wrapping, use a variety of techniques to celebrate pork with mouth-watering dishes. Pastrami ...

"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, ...

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”, ...