Project Smoke

Product Description

Top Reviews

All you need to get started and perfect your smoking!
by KingPrawn1 (5 out of 5 stars)
May 15, 2016

Fantastic book, all you need to get started and perfect your smoking.

This and Franklin Barbecue: A Meat-Smoking Manifesto should be all you need to smoke anything you can think of and do it well.

PS: Unlike some self-loving "I am the best, buy my books because they tell you how good I am" super BBQ champions, these two authors provide complete recipes and techniques that actually work and produce amazing results.

Best of luck with your smoking.
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Be wared if getting Kindle book....
by K. Palmer (3 out of 5 stars)
September 2, 2017

Bought this as a Kindle book, and am very disappointed that it only has book sections (beef, pork, desserts etc) that you can click on, not the actual recipe, or a recipe listing. To find a recipe, you have to go, page by page by page through every single recipe to see what the book has. If you find a recipe you like you better bookmark it right away or forever go through pages until you find it again. Doesn't even have an index of recipes in the back of the book. I hate cookbooks like this but come across them every now and then in Kindle format.
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THE Best Book on Smoking and I Have a Dozen of Them
by Rick Perlmutter (5 out of 5 stars)
July 14, 2016

If you are interested in smoking, this book is fantastic. The cherry-glazed baby backs alone are worth the price of this incredibly informative book. I have been smoking for nearly 10 years and I learn something new every time I pick up Project Smoke. So far, EVERY recipe that I have tried has been exceptional. The St. Louis Style Ribs with Brown Sugar, Butter, and Vanilla glaze are beyond anything you will find at a restaurant. Whether you are a beginner or a seasoned smoker, I recommend this book for you.
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Awesome recipes, great for both novices and experts!
by Amy D.,Top Contributor: Cooking (5 out of 5 stars)
July 31, 2016

I highly recommend this book, whether you are new to smoking or have been at it for a while. Due to where I live I need to use an electric smoker, and all of the recipes I have tried so far have worked great and translate well to electric. The smoked deviled egg recipe is fantastic. I have been wanting to make smoked deviled eggs for a long time but couldn't think of a way to make it worth without overlooking the egg, and this book has the perfect solution. The brisket and pulled pork recipes are also solid. So many recipes to choose from, ans they range from basic to very creative. I highly recommend this book!
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What to do with your smoker... okay, you had me at Raichlen.
by Esther Schindler (5 out of 5 stars)
November 23, 2018

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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Not just recipees, talks about technique and offers tips for everything related to smoking food!
by LancPAGuy (5 out of 5 stars)
May 2, 2017

Project Smoke was a god send for me. Not only does it give some really good recipes, it also gives information on how to smoke different meats with different woods, with different smoker types. Want to smoke a pork loin (And I highly recommend doing so) but don't have a specific recipe for one? No problem. There is a section on what types of wood works best with what types of meats. In each chapter there is a chart that shows what temperature to set you smoker and what target you should hit for internal temperature. So in the pork chapter, all that I had to do was look for pork loin in the meat chart, set my smoker. The intro discussed the various wood types and how well they pair with a meat type. Easy as pie. This cook book encouraged me to expand my horizons, and do chicken breasts, pork loins, even a turducken! I going to try the Whiskey double smoked turkey tomorrow night for a pot-luck at work on Thursday. I included a pic of a pork loin that I smoked that I was inspired to do with this cook book. It had a very nice smoke ring, and the flavor was incredible. It took a very poor tasting hatfield barbecue pork loin and made it in to one of the best things I got out of my smoker! That wasn't even a recipe in the book, just went off the discussion on wood types, and temperature guides. The recipe's themselves are also pretty good.
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Really comprehensive, creative, and delicious!
by Jennifer Guerrero (5 out of 5 stars)
June 19, 2019

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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Wow, this is the best smoke book ever!
by D. Evans (5 out of 5 stars)
December 7, 2016

This is a great book, covers all means of smoking. Briquettes, propane and electric. My husband loves this book and the results were great. Thanksgiving Turkey was fantastic, smoked with apple wood chips and brained the night before. There was no leftovers, tasted to good!
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Get the spiral bound copy or you'll wear it out with use.
by Richard (5 out of 5 stars)
May 1, 2019

If you are a smoker enthusiast this book is great. I actually bought it again as a gift for a friend. I only wish I had the spiral bound one which I might get eventually as my original is practically falling apart with use. Easy first try recipes for the beginner and explinations on how and why to prepare the smoker as well as each recipe in different ways. When you get more experience you quickly realise there are already basic notes in the margin with all the info you need to complete your dish.
Over time I've made dozens of notes on changes I have tried in each recipe. Best recipe ever is the smoked nachos using previously smoked pulled pork shoulder. I did it three layers deep smoked just enough to warm the toppings and melt the cheese. Even my vegetarian daughter gave in for the nachos.
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Yummy Smoke
by MeMa (5 out of 5 stars)
June 22, 2017

I have watched Steve Raichlen on Project Smoke for a couple of years. He always teaches how to Smoke all kinds of good food and when I finally bought an Off-set Smoker his book was the one I wanted. It is full of good useful information, Great recipes, and wonderful pictures of food. Some of the foods are a little exotic but I'm going to try as many as I can. I've tried several rubs and different woods that he has suggested and it has all been good.

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