Steven Raichlen's Project Smoke (2015)

Episode Overview

Barbecue lives and dies by its smoke, and this episode is all about mastering it. We’re firing up three different smokers—an electric, an offset, and an upright barrel—to show you how each one works its magic. The lineup includes delicate cold-smoked scallops paired with smoked tomatoes and a bright jicama-mango salsa, a juicy smoke-roasted chicken with a punchy horseradish dip, and tender pecan-smoked baby back ribs glazed in a unique prickly pear barbecue sauce.