Steven Raichlen's Project Smoke

STEVEN RAICHLEN

SMOKED SHRIMP AND CORN CHOWDER. WHISKEY-CURED COLD-SMOKED SALMON. NOLA SMOKED SHRIMP AND SALMON CANDY. FROM THE DOUBLE TREE BY HILTON GOLF RESORT IN PALM SPRINGS, CALIFORNIA.

I'M STEVEN RAICHLEN AND THIS IS PROJECT SMOKE.

ANNOUNCER

STEVEN RAICHLEN'S PROJECT SMOKE IS MADE

POSSIBLE BY

BRADLEY SMOKER. MAKERS OF THE BRADLEY SMART SMOKER. WITH APP ENABLED TIME AND TEMPERATURE CONTROLS, ADJUSTABLE RACKS, FULLY AUTOMATED SMOKE, AND CONTROLLED HEAT. MORE AT BRADLEY SMOKER.COM.

TRIVENTO MALBEC FROM ARGENTINA CAN BE ENJOYED WITH FINE FOOD AND GOOD FRIENDS. ROYAL OAK CHARCOAL BRIQUETES AND NATURAL HARD WOOD LUMP CHARCOAL, READY TO COOK IN 15 MINUTES. MEMPHIS WOOD FIRE GRILLS. KOMODO KAMADO.

REMOTE GRILLING STARTS WITH MAVERICK. AND BY THE FOLLOWING...

STEVEN

JUST ABOUT SET FOR THE NEXT ONE, ASHLEY, ROB?

ASHLEY

ALL SET.

STEVEN

ALL SET UP? BEAUTIFUL. I'VE REALLY BEEN LOOKING FORWARD TO THIS SHOW ON SMOKED SEAFOOD. I'VE BEEN EATING IT MY WHOLE LIFE.

I GREW UP EATING SMOKED SALMON AND SMOKED STURGEON ON BAGELS EVERY SUNDAY MORNING. TODAY, I SPEND HALF THE YEAR ON MARTHA'S VINEYARD, WHERE SMOKED SCALLOPS, SMOKED BLUE FISH, SMOKED OYSTERS ARE SOMETHING WE EAT ALMOST EVERY WEEK. SPEND TIME WITH US ON THIS SHOW AND YOU'LL WIND UP WITH A LOT OF SMOKED SEAFOOD. COLD SMOKED SALMON FROM SCOTLAND, HOT SMOKED SNAPPER FROM THE FLORIDA KEYS.

WHICH BRINGS ME TO A PROJECT SMOKE FIRST, SMOKED SHRIMP AND CORN CHOWDER. I FIRST TASTED THE SMOKED SEAFOOD CHOWDER AT THE TUTKA BAY LODGE IN ALASKA. THIS IS ABSOLUTELY STUNNING LODGE, RIGHT ON THE WATER, SURROUNDED BY EVERGREEN TREES AND YOU WALK OUT ON THE DECK, YOU SEE FISHING BOATS. THE FISHING IS AMAZING.

AND LIKE ALMOST EVERY PLACE IN ALASKA, THE KITCHEN HAS A SMOKER. START WITH THESE U12S. THAT MEANS THERE ARE 12 OF THESE SHRIMP TO A POUND AND WE'LL SEASON THE SHRIMP GENEROUSLY WITH COARSE SEA SALT AND FRESHLY GROUND BLACK PEPPER. STIR THE SHRIMP, TO MIX IN THOSE SEASONINGS AND THEN THE TABLESPOON OF EXTRA VIRGIN OLIVE OIL.

MIX THIS IN WITH A SPOON AND THEN ARRANGE THE SHRIMP ON THE WIRE RACK OF THE SMOKER. NEATNESS COUNTS, I LIKE ALL THE SHRIMP GOING THE SAME WAY SO THEY SMOKE EVENLY. AND NOW THE CORN. DRIZZLE WITH EXTRA VIRGIN OLIVE OIL, SPIN IT AROUND TO COAT ALL SIDES.

USE A BASTING BRUSH TO BRUSH ON THE OIL. NOW SEASON THE CORN WITH COARSE SEA SALT, TURN IT, AND THEN FRESHLY GROUND BLACK PEPPER. OK, SO NOW THE SMOKER, I'M USING AN ELECTRIC SMOKER TO SMOKE THE SHRIMP AND THE CORN. SET THE TEMPERATURE TO 300 DEGREES.

FOR FUEL, I'M USING THESE HARDWOOD SAWDUST DISKS. THIS IS ALDER WOOD, VERY POPULAR IN THE PACIFIC NORTHWEST. SO LOAD THE DISC INTO THE HOPPER AND THE WOOD IS FERRIED THROUGH THE SMOKING MECHANISM DOWN TO A HEATED PLATE. WE ALSO HAVE A BOWL OF WATER.

THIS CATCHES THE SPENT DISC, ALSO GIVES YOU A NICE HUMID ENVIRONMENT FOR SMOKING THE SHRIMP. AND CLOSE THE SMOKER. SMOKING TIME IS GOING TO BE ANYWHERE FROM 30 MINUTES TO ONE HOUR DEPENDING ON WHAT SIZE SHRIMP YOU'RE USING AND WHAT THE AMBIENT TEMPERATURE IS. NOW FOR THE BASE OF THE CHOWDER, START BY MELTING BUTTER IN A CAST IRON SOUP POT, THEN ADD FINELY CHOPPED SHALLOTS, AND THINLY SLICED LEEKS.

AND IF THE MIXTURE LOOKS A LITTLE DRY, YOU CAN ADD A TABLESPOON OF EXTRA VIRGIN OLIVE OIL OR TWO. SAUTE THESE INGREDIENTS UNTIL JUST BEGINNING TO BROWN. YOU KNOW, TRADITIONAL COOKBOOKS, YOU SAUTE THE INGREDIENTS UNTIL THEY ARE TRANSLUCENT, BUT NOT BROWN. BUT FOR ME, IT'S ALWAYS THAT DANCE ON THE RAZOR'S EDGE BETWEEN COOKED AND BURNT.

I LIKE A LITTLE BROWNING, THAT'S WHERE THE FLAVOR IS. ONCE THE LEEKS AND SHALLOTS ARE BROWNED, I HAVE THESE BEAUTIFUL BABY HEIRLOOM POTATOES, RED, WHITE, PURPLE. SO I'LL ADD THOSE AS WELL. YOU WANT TO BROWN THE POTATOES A LITTLE BIT TOO.

THEN ADD 4 CUPS OF CHICKEN STOCK, PREFERABLY HOMEMADE. BY WAY OF HERBS, I HAVE FRESH THYME AND A BAY LEAF. WE'LL BRING THIS MIXTURE TO A BOIL AND LET IT SIMMER UNTIL THE POTATOES ARE TENDER. BACK TO THE SMOKER, AND YOU WANT TO TAKE THE CORN OUT OF THE SMOKER, AND SEE A LIGHT PATINA OF WOOD SMOKE.

AND THEN CUT THE KERNELS OFF THE CORN USING A SHARP KNIFE. NOW SOMETIMES PEOPLE WILL CUT THE KERNELS THIS WAY. I FIND THEY GO FLYING ALL OVER THE PLACE. SO I LIKE TO LAY THE EARS FLAT ON THE CUTTING BOARD.

THEN SCRAPE THE CORN KERNELS INTO A BOWL AND STIR THEM INTO THE CHOWDER. AND THE SIMMERING CHOWDER WILL FINISH COOKING THE CORN. AND NOW THE SHRIMP AND YOU CAN SEE THE SHRIMP ARE BEAUTIFULLY BURNISHED WITH WOOD SMOKE. NICE SMOKED FLAVOR.

ALDER IS A GREAT WOOD FOR SEAFOOD. NOW ADD THESE BEAUTIFUL SHRIMP TO THE CHOWDER. WE'VE GOT SOME AMAZING SMOKE AROMAS ARISING FROM THIS POT. SO STIR IN THE SHRIMP THEN ADD A CUP OF HEAVY CREAM TO THE CHOWDER.

UFF, THAT LOOKS SO RICH. AND FINALLY AS ALWAYS YOU WANT TO SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER. AND JUST SIMMER THESE INGREDIENTS FOR A COUPLE OF MINUTES TO BLEND THE FLAVORS. OKAY, SO HERE IS YOUR SMOKED SHRIMP AND CORN CHOWDER.

JUST LADLE IT INTO A BOWL. OKAY AND JUST AN EXTRA SPRIG OF THYME ON TOP. MMM. MAN.

YOU KNOW, I SPEND PART OF THE YEAR IN NEW ENGLAND, SO I EAT A LOT OF CHOWDER. I GOT TO TELL YOU, SMOKING THE SHRIMP AND CORN, IT JUST TAKES CHOWDER TO A WHOLE OTHER LEVEL.

PAUL

THAT'S NICE, THAT'S QUITE NICE.

CHRIS

RIGHT, RIGHT, THAT'S QUITE NICE, YEAH

LAUGHTER

CHRIS

COME ON IN, WE'RE JUST HANGING OUT AROUND THE FIRE. OH, NICE, THAT'S NICE.

STEVEN

TEACH A MAN TO FISH AND HE'LL EAT FOR THE REST OF HIS LIFE. TEACH A MAN TO SMOKE FISH, AND HE'LL FEAST LIKE A PROVERBIAL KING. I GIVE YOU COLD SMOKED SALMON WITH SCOTCH WHISKEY. SCOTLAND MAKES SOME OF THE WORLD'S BEST SMOKED SALMON.

WHEN I WAS RESEARCHING PROJECT SMOKE, I VISITED ISLAY ISLAND, THE EPICENTER OF THE SINGLE MALT SCOTCH INDUSTRY. THAT'S THE INSPIRATION FOR THIS WHISKEY SMOKED SALMON. I HAVE A BEAUTIFUL FILET OF ALASKAN KING SALMON, KING, MY FAVORITE, THE FATTEST, THE RICHEST. AND I'M GOING TO MARINATE IT IN SCOTCH WHISKEY.

NOW REMEMBER, SCOTCH WHISKEY IS MADE WITH SMOKED BARLEY, SO IT HAS A NATURAL INTRINSIC SMOKE FLAVOR. SO THAT SMOKE FLAVOR FROM THE WHISKEY IS GOING TO REINFORCE THE SMOKE FLAVOR OF THE FISH. MARINATE THE FISH FOR 30 MINUTES IN THE REFRIGERATOR. OKAY SO, HERE'S THE SALMON, MARINATED IN THE SCOTCH WHISKEY FOR 30 MINUTES.

WHAT YOU WANT TO DO IS LIFT IT UP, DRAIN THAT SCOTCH WHISKEY OFF THE FILET AND THEN LAY IT ON A WIRE RACK, OVER A DRIP PAN. BLOT IT DRY, AND LET IT AIR DRY WHILE YOU PREPARE THE CURE. NOW THIS IS YOUR BASIC FISH CURE. IN A SENSE, IT'S 2 PARTS SWEETENER.

I'M USING BROWN SUGAR, IT COULD BE WHITE SUGAR, COULD BE SUCANAT, COULD BE MAPLE SUGAR, ONE-PART SEA SALT AND FRESHLY GROUND BLACK PEPPER OR HOT PEPPER FLAKES. AND I'D LIKE TO MIX THE INGREDIENTS FOR THE CURE WITH MY FINGERS TO BREAK UP ANY LUMPS THAT MAY BE IN THE BROWN SUGAR. TAKE A LITTLE LESS THAN HALF THE CURE AND SPREAD IT ON A SHEET PAN, ROUGHLY IN THE SHAPE OF THE SALMON FILET. THE IDEA IS YOU'RE GOING TO BURY THE FISH IN CURE.

TAKE YOUR SALMON FILET, LAY IT ON TOP OF THE CURE, AND SPRINKLE THE REMAINING CURE ON TOP. THIS WHOLE IDEA OF CURING AND SMOKING SALMON ORIGINATED AS A WAY TO PRESERVE FISH BEFORE THE ADVENT OF REFRIGERATION. TODAY OF COURSE, WE DO IT FOR THE TASTE. COVER THE SALMON WITH PLASTIC WRAP, AND CURE IT IN THE REFRIGERATOR FOR 24 HOURS.

CHRIS

YOU SEE MICHAEL CURLED UP HERE WITH HIS HEAD ON A LOG...

DENISE

SHHHH

RICHARD

...AND ACTION.

STEVEN

SO HERE'S THE SALMON AFTER 24 HOURS OF CURING. AND YOU CAN SEE THE SALT HAS DRAWN OUT SOME OF THE LIQUID. THIS CONCENTRATES THE FLAVOR AND TEXTURE, GIVES COLD SMOKED SALMON IT'S CHARACTERISTIC VELVETY TEXTURE. WHAT YOU WANT TO DO AT THIS POINT IS RINSE OFF THE CURE, AND I'LL JUST SOAK THE SALMON IN A PAN OF COLD WATER.

THEN LIFT THE FISH, DRAIN IT WELL, AND PLACE IT BACK ON THAT WIRE RACK. BLOT THE SALMON DRY AGAIN. AND YOU WANT TO LET IT AIR DRY FOR ABOUT 2 HOURS. WHAT YOU'RE LOOKING FOR, THE SURFACE WILL FEEL ALMOST TACKY, A LITTLE BIT STICKY AND IT'S THAT TEXTURE THAT ALLOWS THE SMOKE TO ADHERE TO THE FISH.

TO COLD SMOKE THE SALMON, I'M USING AN ELECTRIC SMOKER, BUT THE CONFIGURATION IS A LITTLE DIFFERENT FROM HOT SMOKING. WE HAVE THE SMOKE CHAMBER HERE, BUT THE SMOKE GENERATOR, THE DIGITAL CONTROLLER, THE BURNER ARE ALL AWAY FROM THE SMOKER. AND THEY ARE CONNECTED BY THIS METAL TUBE. NOW IN COLD SMOKING, YOU SMOKE THE FISH, BUT YOU DON'T COOK IT.

THAT'S AN ESSENTIAL DIFFERENCE. AND IT GIVES YOU A COMPLETELY DIFFERENT TEXTURE AND FLAVOR THAN WITH HOT SMOKING. SO I'LL JUST GRAB A RACK, THEN TAKE YOUR SALMON, ARRANGE IT ON THE RACK AND RETURN IT TO THE SMOKER. SMOKING TIME, 12 HOURS.

IT'S BEEN 12 HOURS, THE SALMON SHOULD BE READY. SO OPEN THE SMOKER. AH, LOOK AT THIS. IT LOOKS GORGEOUS.

BEAUTIFUL PATINA OF WOOD SMOKE, WHAT I CALL BRONZING WITH WOOD SMOKE. REMEMBER THIS IS COLD SMOKING, SO I'M NOT BURNING MY FINGERS ON THE HOT SMOKING RACK. THEN I'LL TRANSFER THE FISH TO A CUTTING BOARD, AND I'M JUST GOING TO START TO SLICE IT. OH MY GOSH, LOOK AT THAT.

THE COLOR IS STUNNING AND YOU CAN SEE HOW MOIST THE FISH IS INSIDE. AND TO SAMPLE THE SALMON, I HAVE A SLICE OF SMOKED BREAD. AND I'LL JUST TAKE SOME BUTTER, SPREAD THE BUTTER ON THE SMOKED BREAD. THE RECIPE'S ON OUR WEBSITE.

AND THEN A COUPLE OF PIECES OF SMOKED SALMON. MMM. THIS IS REALLY GOOD. WONDERFUL SMOKE FLAVOR.

THE TEXTURE IS SOFT, VELVETY. PERFECT BALANCE OF SALT AND SWEETNESS. YOU GET THAT LITTLE SMOKY IODINE TANG OF THE SCOTCH WHISKEY. MMM.

UP NEXT, NEW ORLEANS BARBECUED SHRIMP THAT'S REALLY BARBECUED. WHEN I GO TO NEW ORLEANS, ONE OF MY FAVORITE DISHES IS BARBECUED SHRIMP. BUT THERE'S A PARADOX. MOST OF IT NEVER SEES THE INSIDE OF A SMOKER.

I DECIDED TO GIVE IT THE PROJECT SMOKE TWIST. PLACE THE SHRIMP IN A LARGE MIXING BOWLS. SPRINKLE WITH YOUR FAVORITE CAJUN SEASONING AND STIR TO MIX. STIR IN EXTRA VIRGIN OLIVE OIL.

TO SMOKE THE SHRIMP, I'M USING A STOVE TOP KETTLE SMOKER. PLACE HARDWOOD SAWDUST IN THE BOTTOM OF THE SMOKER. PLACE THE DRIP PAN ON TOP AND INSERT THE SMOKING RACK. ARRANGE THE SHRIMP ON THE SMOKING RACK.

COVER THE SMOKER WITH THE VENT OPEN UNTIL YOU SEE SMOKE COME OUT OF THE VENT. THEN CLOSE THE VENT, REDUCE THE HEAT AND SMOKE THE SHRIMP UNTIL COOKED, 15 TO 20 MINUTES. MEANWHILE MAKE THE SAUCE. MELT THE BUTTER IN A SAUCE PAN OVER MEDIUM HIGH HEAT.

ADD THE SCALLIONS TO THE SKILLET, AND SAUTE, STIRRING WELL WITH A WOODEN SPOON UNTIL THEY JUST BEGIN TO BROWN, ABOUT 3 MINUTES. ADD THE BOURBON AND BEER. AND BOIL UNTIL REDUCED BY HALF. ADD THE BARBECUE SAUCE, WORCESTERSHIRE SAUCE, LEMON JUICE, AND BROWN SUGAR AND BOIL FOR ONE MINUTE.

ADD THE CREAM, THE REMAINING BUTTER AND THE HOT SAUCE AND BOIL UNTIL THICK AND RICHLY FLAVORED, 3 TO 5 MINUTES. ADD SALT, AND PEPPER TO TASTE. AND MORE SUGAR IF A SWEETER SAUCE IS DESIRED. THE SAUCE SHOULD BE HIGHLY SEASONED.

TAKE THE SMOKED SHRIMP OUT OF THE SMOKER AND ARRANGE ON A SERVING PLATE THEN POUR THE BARBECUE SAUCE OVER THE SHRIMP. SPRINKLE WITH THE RESERVED SCALLION GREENS. SMOKY SHRIMP, BOURBON BASED BARBECUE SAUCE. NEW ORLEANS BARBECUE SHRIMP JUST GOT BETTER.

WHENEVER I VISIT SEATTLE, MY FIRST STOP IS ALWAYS THE PIKE'S PLACE MARKET. I LOVE THE AMAZING SEAFOOD. ESPECIALLY A SALMON THAT IS DARK WITH ALDER WOOD SMOKE, SHINY WITH HONEY OR MAPLE SYRUP. THEY CALL IT SALMON CANDY.

I CALL IT SOME OF THE BEST SMOKED SALMON ON THE PLANET. START WITH A 2 POUND FILET OF WILD KING SALMON. WHY KING? BECAUSE IT'S SO RICH AND BUTTERY.

CUT THE SALMON CROSSWISE INTO ONE-INCH-WIDE STRIPS. PLACE THE STRIPS IN A BAKING DISH AND SPREAD THEM OUT SO THERE'S AN INCH IN BETWEEN EACH. UNLIKE OUR PREVIOUS SALMON, THIS FISH IS BRINE CURED, NOT DRIED CURED. THE BRINE STARTS WITH ONE CUP BROWN SUGAR, ONE QUARTER CUP SEA SALT AND ONE HALF CUP MAPLE SYRUP.

ADD ONE QUART WARM WATER AND WHISK UNTIL THE SALT AND SUGAR ARE DISSOLVED. NOW IT'S PRETTY CHILLY OUT HERE ON THE SET OF PROJECT SMOKE, SO THIS MIXTURE WILL COOL OFF VERY QUICKLY. ONCE THE BRINE IS COOLED, POUR IT OVER THE SALMON STRIPS. COVER WITH PLASTIC WRAP AND CURE IT IN THE REFRIGERATOR OVERNIGHT.

TO SMOKE THE SALMON CANDY, I'M USING AN UPRIGHT BARREL SMOKER. IT HAS A COAL BASKET AT THE BOTTOM WITH ABOUT 3 QUARTERS OF THE CHARCOAL I'M PLANNING TO USE. THE REMAINING COALS GO INTO A CHIMNEY STARTER WHERE I HAVE LIT THEM AND THEN YOU'LL POUR THE LIT COALS ON THE UNLIT COALS. THEY'LL BURN FROM THE TOP DOWN.

IT'S CALLED A TOP DOWN BURN. IT GIVES YOU A SLOW STEADY SOURCE OF HEAT. TO GENERATE WOOD SMOKE, I'M GOING TO ADD A CHUNK OF ALDER WOOD. THIS IS THE PREFERRED WOOD OF THE PACIFIC NORTHWEST.

IT GOES GREAT WITH SALMON. THEN PLACE THE GRILL GRATE IN THE COOKER. TO OIL YOUR GRATE TO KEEP THE SALMON FROM STICKING, FOLD A PAPER TOWEL INTO A TIGHT PAD. TAKE A BOWL OF VEGETABLE OIL, DIP IN THE OIL AND THEN RUB ACROSS THE GRATE.

AND NOT ONLY DOES OILING PREVENT STICKING, BUT IF THERE'S ANY DEBRIS ON YOUR GRATE, YOU'VE CLEANED IT OFF AS WELL. HERE'S YOUR BRINED SALMON CANDY AND YOU WANT TO ARRANGE THE STRIPS ON THE GRATE. LEAVE ABOUT AN INCH IN BETWEEN EACH STRIP OF FISH. PLACE THE CROSS BARS IN THE COOKER.

AND THE AIR FLOW HELPS YOU MAINTAIN A CONSTANT TEMPERATURE. YOU REALLY DO NEED THESE CROSS IN ORDER TO GET THE RIGHT AMOUNT OF AIR FLOW. COVER THE COOKER, COOKING TIME BETWEEN 40 AND 60 MINUTES. BUT AFTER 20 MINUTES, YOU'LL START BRUSHING THE FISH WITH MAPLE SYRUP.

THAT GIVES IT THE SWEETNESS OF SALMON CANDY. HERE'S YOUR SALMON. YOU CAN SEE IT'S STARTED TO TAKE THAT PATINA OF WOOD SMOKE. WHAT YOU WANT TO DO IS BASTE EACH PIECE WITH MAPLE SYRUP.

THIS WILL ADD A CANDY LIKE LAYER OF SWEETNESS ON THE EXTERIOR. AND YOU'LL BASTE TWICE MORE BEFORE THE SALMON IS DONE.

RICHARD

...AND HERE WE GO.

STEVEN

IT'S BEEN 40 MINUTES. AND LOOK AT THIS, IT LOOKS GORGEOUS. THE FISH SURE LOOKS DONE. THE TEST FOR DONENESS, IT'S WHAT I CALL THE FLAKE TEST.

YOU PRESS THE FISH AND YOU FEEL IT BREAK INTO THESE CLEAN FLAKES. SO JUST TRANSFER YOUR FISH TO A SHEET PAN AND BECAUSE WE OILED THE GRATE SO WELL, IT COMES UP VERY EASILY. SO HERE'S YOUR SALMON CANDY AND I LIKE TO JUST LACQUER IT WITH MAPLE SYRUP ONE MORE TIME. THIS JUST LAYS ON ONE MORE LAYER OF LUSTER AND SWEETNESS.

AND HERE'S A COOL IDEA FOR A SERVING PLATTER. THIS IS A HIMALAYAN SALT SLAB. SO HERE IS YOUR SALMON CANDY, GLAZED WITH MAPLE SYRUP. LOOK HOW CLEANLY THE FISH FLAKES.

WE'LL TAKE A TASTE HERE. MMM. FIRST TASTE YOU GET IS MAPLE SYRUP THAT UNIQUELY AMERICAN SWEETENER. IT HAS SO MUCH MORE FLAVOR THAN SUGAR.

THE EXTERIOR'S A LITTLE CRUNCHY, ALMOST CARAMELIZED LIKE CANDY AND THEN YOU MOVE INTO THE SWEET AND SALTY FISH. YOU DON'T USUALLY THINK OF FISH AND SWEETNESS, BUT I GOT TO TELL YOU THIS FISH WITH THE SMOKE REALLY WORKS. I HOPE YOU HAVE ENJOYED OUR "SEAFOOD GETS SMOKED" SHOW. SMOKED SHRIMP AND CORN CHOWDER.

WHISKEY-CURED COLD-SMOKED SALMON. NOLA SMOKED SHRIMP AND SALMON CANDY. THANKS FOR WATCHING. SEE YOU NEXT TIME.

ANNOUNCER

TO FIND OUT MORE ABOUT SMOKING FOODS, AND FOR RECIPES AND TIPS, VISIT STEVENRAICHLEN.COM. OR FOLLOW STEVEN RAICHLEN ON FACEBOOK AND TWITTER. STEVEN RAICHLEN'S PROJECT SMOKE COOKBOOK OFFERS RECIPES FOR SMOKING EVERY TYPE OF FOOD, WITH STEP BY STEP TECHNIQUES, AND FULL COVER PHOTOS. AT STEVENRAICHLEN.COM, OR THE PHONE NUMBER ON SCREEN.

STEVEN RAICHLEN'S PROJECT SMOKE IS MADE POSSIBLE BY... BRADLEY SMOKER. MAKERS OF THE BRADLEY SMART SMOKER. WITH APP ENABLED TIME AND TEMPERATURE CONTROLS, ADJUSTABLE RACKS, FULLY AUTOMATED SMOKE, AND CONTROLLED HEAT.

MORE AT BRADLEY SMOKER.COM. TRIVENTO MALBEC FROM ARGENTINA CAN BE ENJOYED WITH FINE FOOD AND GOOD FRIENDS. ROYAL OAK CHARCOAL BRIQUETES AND NATURAL HARD WOOD LUMP CHARCOAL, READY TO COOK IN 15 MINUTES. MEMPHIS WOOD FIRE GRILLS.

KOMODO KAMADO. REMOTE GRILLING STARTS WITH MAVERICK. AND BY THE FOLLOWING...

STEVEN

RICHARD YOU HAVE SUCH AN INVITING SMILE THAT I LOOK AT YOUR EYES AND NOT THE CAMERA, DO YOU NOTICE THAT? MY EYES ARE OFF... ALWAYS ABOUT 6 INCHES OFF?

RICHARD

I'M HOPING THAT THAT'S NOT TRUE.

RYAN

OH COME ON!

LAUGHTER

RYAN

YOU HAD ONE JOB TO DO.

STEVEN

I THINK THESE HAVE SOME COLOR NO?

RICHARD

BUT AFTER ALL THE HOO-HA YOU JUST SAID ABOUT THEM, THEY BETTER.

LAUGHS

RICHARD

PAINTED YOURSELF INTO A HOLE ON THAT ONE.

STEVEN

I GOT MYSELF...

RICHARD

WAIT, WAIT, WAIT, PUT THAT... BACK.

STEVEN

GOT MYSELF, HOO-HAA'D BUT GOOD.