Begin Season 2 with a refresher course on the basic smoking techniques and smokers, from rotisserie-smoking chicken to smoke-roasting stuffed pork loin. Learn how to smoke on a kettle grill, pellet smoker, electric smoker, and offset barrel smoker. Rotisserie-Smoked Chicken and Vegetables; Bourbon Smoked Pork Loin; Brisket; Smoked Pears.

Some of the world’s greatest poultry dishes owe their soulful character to wood smoke. Find out how to master the fundamentals of smoking poultry—from curing and brining to smoking in charcoal smokers and pellet grills. Plus, discover how to electrify barbecue sauce with chipotle (smoked jalapeño) chilies.

Cherry-Smoked Duck, Chipotle Cherry Sauce; Citrus-Smoked Turkey; Bacon, Ham/Cheese Chicken

This show explores a region you don’t normally associate with smoking: Asia. From Chinese char siu pork to smoky tangerine flan, learn to create a unique fusion of Asian barbecue and American wood smoke. Char Siu Pork Tenderloin; Pork Belly Steamed Buns; Smoke-Braised Lamb Shanks; Smoked Flans

Ribs epitomize barbecue, combining well-marbled, rich-tasting meat with the primal pleasure of eating with your bare hands. Embark on a rib world tour from St. Louis to Chinatown. Plus, learn how to build an onion bomb that explodes with flavor. St. Louis Ribs w Vanilla Brown Sugar Glaze; Chinatown Ribs; Onion Bombs; BBQ Rib Sandwich

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 & Corn Chowder, Whiskey-Cured Salmon, NOLA Smoked Shrimp, and Salmon Candy.

Once you get the hang of smoking, you can smoke just about everything. Discover how to use electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers to add soulful smoke flavors to a spectacular four-course meal.

Smoked Pecans; Smoked Oysters; Reverse Seared Prime Rib; Mango Macadamia Crisp.

Find out how to apply classic ham curing and smoking techniques to anything, from spareribs to turkey legs, to create dishes that are anything but traditional.

Ham in a Hurry; Honey Ham Ribs; Turkey Ham.

Usually, smoking requires time and patience. But what if you could achieve great smoke flavor in 5 to 10 minutes? From steak to cocktails, learn how to smoke in a snap. Dragon's Breath Cocktail; Hay-Smoked Mozzarella; Spruce-Smoked Steaks; Ember Roasted Corn.

Barbecue originated in the Caribbean with a Taino Indian smoker-grill called a barbacoa. Explore barbecue’s tropical roots with a tour of the Caribbean, from the French West Indies to Mexico.

Smoked Snapper Dip with Smoked Veggie Chips; Buccaneer Chicken; Oaxacan Barbacoa.

Everyone loves a cocktail party—especially when you infuse the menu with the intoxicating aroma of wood smoke. Check out these smokehouse recipes inspired by the world’s diverse cuisines from Spain to Australia and exploding with unique flavors.

Lemon Sesame Chicken Wings; Grilled Sangria; Project Smoke "Cheesesteak".

Good things may come in small packages, but when it comes to barbecue, bigger is better. Learn to think (and smoke) big with oversized cuts of meat, a whole suckling pig, and an epic dessert.

Thick Pork Chops; Cape Town Lamb; Smoked Chocolate Bread Pudding; Smoked Suckling Pig.

Did you ever wonder what goes into making a TV show like Project Smoke? Come behind the scenes for a unique look at how we bring the show to life, from building the set to smoking the food. Plus, get the inside scoop on never before seen recipes, some of our favorite dishes, and other smoky surprises.

Hay-Smoked Quail Eggs; Bacon Sundaes; Smoked Ice Cream; Mezcalini; Danish Smoked Shrimp.