Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... (Steven Raichlen Barbecue Bible Cookbooks)
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From “America’s master griller,” (Esquire) and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar 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. There 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.” 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" Read more
Publisher : Workman Publishing Company
Publication date : May 10, 2016
Language : English
Print length : 336 pages
ISBN-10 : 0761181865
ISBN-13 : 66
Item Weight : 1.72 pounds
Dimensions : 8.05 x 0.75 x 9.25 inches
Best Sellers Rank: #7,773 in Books (See Top 100 in Books) #2 in Thanksgiving Cooking #3 in Meat Cooking #6 in Barbecuing & Grilling
#2 in Thanksgiving Cooking:
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Top Amazon Reviews
Format: Paperback
I bought this for myself because of the reviews and because it looked like an interesting book. It’s absolutely incredible. I just bought two more for my son and my son-in-law who are both into grilling and smoking. I can’t wait to give it to them. Project Smoke not only tells you how to cook meat, but it tells you how to smoke vegetables, cheese, fish, absolutely everything, and also includes recipes for the sauces and spice rubs. Wonderful fun book with gorgeous photography.
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Reviewed in the United States on September 6, 2025 by C. Beck
Format: Hardcover
Steven Raichlen’s books are all amazing, and this is my personal favorite of all of them. It’s got all the stuff you already know you want to smoke, and then a bunch of things that you might not have even considered. Great book! My thoughts and pics on the smokes we tried: 1Dinner! 2) Salmon Candy – p 189. Oh my gosh. If you like salmon, even just a smidge, make this one! The salmon gets brined, rinsed, then air dried a bit in the fridge, and smoked for an hour basting with more maple syrup. It is silky and moist inside and fabulously sticky and flavorful. 3) Montreal Meatballs with Maple Mustard Barbecue Sauce – p 141. These are delicious. There’s no egg in the meatballs, which is pretty unusual. We loved the maple mustard sauce. The meatball cage is so much better than chasing them all over a grill mat. 4) Smoked Root Vegetable Hash Browns – p 209. Fabulous and super easy. I went with sweet potatoes, carrots, and onions. It’s supposed to smoke at 400 for a short period of time. I had the smoker fired up for barbecue, so I put it in at the much lower temperature for a longer period and it worked just fine. I’ll update this as I play in the book more! I plan on making my way through it, cover to cover. Some others I have flagged to try: Deviled Smoked Eggs – p 36 * Smoked Planked Camembert with Jalapeno Pepper Jelly – p 41 * Smoked Nachos – p 48 * Bacon Crab Poppers – p 55 * Big Bad Beef Ribs – p 62 * Slam Dunk Brisket – p 66 * Pork Shoulder – p 88 * Oak-Smoked Cherry-Glazed Baby Back Ribs – p 95 * Hay Smoked Hamburgers – p 136 * Smoked Bratwursts – p 146 * Rotisserie-Smoked Chicken – p 151 * Jamaican Jerk Chicken – p 154 * Oysters Smoked on the Half Shell – p 174 * Smoked Slaw – p 202 * Double Smoked Potatoes – p 209 * Creamed Smoked Corn – p 213 * Barbecued Onions – p 214 * Smokehouse Beans – p 218 * Smoked Bacon-Bourbon Apple Crisp – p 228 * Smoked Flan – p 233
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Reviewed in the United States on June 19, 2019 Reviewed in the United States on June 19, 2019 by Jennifer Guerrero
Format: Paperback
This book really stepped up my smoking game! Written for beginners to advanced, the book contains lots of background information on how smoking works, what types of smokers there are/how they work as well as so many helpful tables on smoking time, wood use, tips and don't forget the recipes. After learning how to smoke things properly/better, my results are much better and I am now getting requests for smoked items from the family. Of course after reading the book, my ribs and brisket have turned out amazing; but, the recipes for duck and and lamb we made were great. This was a very good investment and the payoff has been tastier and MUCH more consistent results. If you are at all interested in smoking, this book is a must.
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Reviewed in the United States on August 21, 2023 by Zarley Z.
Format: Paperback
Ordered this book after watching the television show. This book provides you with all the recipes you would need if you are looking to start using a smoker. In this day and age, you can probably find any recipe you want on the internet by searching, but this book is helpful in breaking things down by types of food.
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Reviewed in the United States on January 31, 2019 by JC
Format: Hardcover
Another wonderful book for my grilling library.
Reviewed in the United States on December 21, 2025 by Rob5007
Format: Paperback
Like so many other people, I've long been a fan of Steven Raichlen's BBQ mastery, both from his PBS shows and his many cookbooks. Certainly, I've learned to rely on his recipes over the years. So when we purchased a second smoker (having worn out our first, inexpensive one), it was a no-brainer to buy this. One reason I reached for this book first was the certainty that Raichlen would give solid, reliable advice to help me get started. For example, he explains the options for flavoring the raw food (salting, curing, brining, marinades, etc.); he makes the differences in smoking methods sound simple; and he includes easy-to-read charts for identifying which woods are used for smoking regionally. Best of all, he keeps you relaxed through all this education, so you can remember that the point of all this is to enjoy yourself. Ultimately, you turn to a book like this for the recipes -- both the basics ("just tell me how to make a brisket") and more exotic items. And as usual, Raichlin is a winner in every category. Chapters are devoted to basics and "the seven steps to smoking nirvana" and explanations of smoker types (35 pages on that, so it's far more than a vague arm-wave); starters; beef; pork; lamb; burgers, sausages, and more; poultry, seafood; vegetables, side dishes, and meatless smoking; desserts; cocktails. We've only had the book (and the new smoker) for a few weeks, but we already have made several items -- intentionally starting small, as I prefer to make mistakes when it doesn't say "serves 10." Our Thanksgiving meal started with smoked planked Camembert with jalapeños and pepper jelly -- though in respect for the spice wimps we used kumquat jelly and pushed the peppers to the side. It was super-simple, yummy, and yet unexpected-tasting. I've also made the smoked eggs (originally with the intention of using 'em in his smoked chopped-liver appetizer, until the liver-haters talked me out of it). And although the "red hot wings with Pac-Rim seasonings" is marked as an appetizer, it was a good (and easy to throw together!) meal for the two of us (plus leftovers). His simple recipe for smoked tri-tip (a dry rub of salt, pepper, garlic powder, dried rosemary) was just the ticket for a lazy Sunday afternoon meal, wherein I could spend more attention fiddling with the new gizmo's controls (such as learning that the smoker is JUST out of Bluetooth range of my home office, ah well). It's obvious that we have to try his "slam dunk brisket" (how could we not?). I already have a duck in the freezer, so next up is apt to be the recipe for tea-smoked duck. I also bought the cold-smoker attachment, so surely I also have to make the Bornholm cold-smoked lax, right? No matter which recipe Raichlen is sharing, though, he's darned good at the job. His own voice comes through loud-and-clear -- you know his preferences! -- but the instructions never make you guess, or realize too late that you were supposed to put something on to soak 20 minutes ago. It's a winner.
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Reviewed in the United States on November 24, 2018 by Esther Schindler
Format: Paperback
Ah, my fellow flavor voyagers! Gather 'round the smoky campfire, for I’ve got a tale to tell—a sizzling saga of culinary alchemy that’ll leave your taste buds doing the happy dance. Project Smoke: Seven Steps to Smoked Food Nirvana is more than a cookbook; it’s a passport to flavor nirvana. Steven Raichlen, our smoke-whisperer extraordinaire, beckons us into the hallowed halls of smokedom. Picture this: a secret society where briskets and bacon meet, high-fiving over a well-charred cedar plank. Step 1: The Smoker’s Oath “I solemnly swear to honor the smoke ring, cherish the bark, and never—NEVER—overcook my ribs.” Raichlen unveils the sacred art of choosing the right smoker. Whether you’ve got a gleaming stainless-steel beast or a trusty old kettle grill, he’s got your back. And if you’re desperate, he’ll even turn your microwave into a smoke machine. (Okay, maybe not, but he’s that resourceful.) Step 2: Wood Whispers “Listen closely, young padawan. The wood holds the secrets.” Oak, hickory, mesquite—they’re like the Hogwarts houses of the smoking world. Each imparts its unique mojo to your meats. And yes, there’s a chapter on smoking with unicorn tears. (Okay, fine, it’s actually tea leaves and hay, but close enough.) Step 3: The Flavor Matrix “Think of it as jazz for your taste buds.” Raichlen orchestrates flavor symphonies. Smoked nachos? Check. Chinatown spareribs? Double check. And the pièce de résistance: Smoked Bacon-Bourbon Apple Crisp. It’s like a love letter from your grandma’s cast-iron skillet. Step 4: The Smoke Whisperer’s Toolbox “Real men don’t just grill; they wield tongs like Excalibur.” Hot-smoking, cold-smoking, rotisserie-smoking—Raichlen’s got moves. He even smokes his morning coffee. (Okay, maybe not, but I wouldn’t put it past him.) And the smoked cheesecake? It’s like a velvet hug from the Dairy Queen herself. Step 5: The Brisket Chronicles “Brisket: the holy grail of smoked meats.” Raichlen’s brisket wisdom is legendary. He whispers brisket secrets to the moon, and it listens. His Slam-Dunk Brisket? It’s like biting into a cloud made of smoky dreams. Step 6: Bacon-Bourbon Revelations “Bacon and bourbon: the ultimate power couple.” Picture this: crispy bacon, bourbon-infused apples, and a dash of magic. It’s like a campfire sing-along in your mouth. And the best part? No hangover. Step 7: The Smoked Bacon-Bourbon Apple Crisp “Prepare to ascend to dessert Valhalla.” This dessert defies gravity. It’s like a caramelized cloud floating on a bourbon breeze. One bite, and you’ll hear angels humming the theme song from Top Chef. So there you have it, my fellow flavor adventurers. Project Smoke isn’t just a book; it’s a flavor manifesto. Raichlen’s recipes? They’re like whispered secrets from the smoke gods themselves. But hey, I’m not recommending anything. I’m just saying, if you want to dance with flavor dragons, this book might be your ticket. Now go forth, my smoky disciples, and may your plates forever roar with flavor! Note: This review is purely fictional and meant for entertainment purposes. No actual smoke machines or unicorn tears were harmed in the making of this response.
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Reviewed in the United States on July 10, 2024 Reviewed in the United States on July 10, 2024 by A. Hans
Format: Paperback
I love this book. It has so many ideas of things to try on your smoker - plus a description of different smokers and handy tips for smoking accessories - you'll regret ever eating anything cooked any other way. The author knows his stuff. If you or someone in your life is looking to get into smoking foods, get this book. If you are already into smoking foods, get this book. It has something for everyone. And trust me when I say you need to smoke a Tulsa Torpedo. Thank me later.
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Reviewed in the United States on January 14, 2024 by Fort Maceo