project smoke book review

BBQ, Barbecue, Grill & Garden Party

• Grilling Gifts
• Blackstone Griddle
• Grill Lights
• Grill Carts
• Grill Prep Stations
• Grill Stands
• Grill Tables
• Electric Grills
• Weber Grill
• Charcoal Grills
• Pellet Grills
• Tailgate Grills
• Electric Griddles
• Electric Smokers
• Propane Smokers
• Offset Smokers
• Buying Tips

We'd like to recommend you the best products! We may get a small share of the sale should you buy something through our recommendation links.

Project Smoke – For A Fun-Filled Grilling Experience

Project Smoke would be a perfect addition to your collection. This stunning recipe book is a complete guide having step-by-step instructions on how to master your smoking skills.

A cookbook with recipes and colored photos is inevitable for a perfect searing/ grilling experience. Dive in to have a look at why choose Project Smoke?

What you'll learn from this book?

Project Smoke is a perfect book representing the step-by-step guidelines. It gives a detailed explanation for a perfect grilling experience. This book features 100 recipes that are perfect game changers allowing you to indulge in your favorite smoked food.

When you cook roasted meals with this book, you end up indulging in the game-changing cooking experience. When reading this book, you’ll learn how to get your hands on the right smoker or how to turn the grill on for an effective smoky flavor. Choosing this book allows you to understand different fuels, tools, and smoking woods.

Master the techniques of cold smoking, hot smoking, even smoking plus a cup of tea, rotisserie smoking, and much more.

Some stunning recipes that you get with Project Smoke include:

• Smoked nachos.
• Chinatown Spareribs.
• Smoked bacon-bourbon apple crisp.
• Smoked Salmon
• and many more!
• Tom Colicchio, chef and author of Crafted Hospitality, plus a host of Top Chef said: “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your Bible”
• Myron Mixon, host and author of BBQ Pitmasters said: Steven Raichlen nails everything you need to know. Even I found new ground covered in this smart, accessible book.”

Why Choose Project Smoke?

If you seek a perfect amalgamation of recipes, get your hands on the Project Smoke book. It is a perfect bible for all your barbecue needs. You can choose this book for serving as a gift to men, dads, barbecue lovers, grillers, and more.

What you get in this book is more than just grilling recipes. Enjoy sizzling, smoky recipes with colored photos. All of the recipes in this book are written by our famous Steven Raichlen.

Unlock the secrets of live barbecue cooking with this stunning book. This book offers the tastiest recipes with amazing sauces, insider tips, techniques, FAQs, and much more. You can also look at the problem-solving tips and comprehensive notes regarding equipment. Plus, there are recipes of marinades, rubs, butter, glazes, and bastes.

Enjoy making the great grilling/ smoking recipes now and transform your meat/ chicken/ seafood into a powerpack of flavors.

Recommendations:

Project smoke: seven steps to smoked food nirvana.

About The Author:

Steve Raichlen- the author of New York Times famous barbecue. He has written the Bible cookbook series, including Project Fire New Brisket Chronicles. The books also include Barbecue Sauces, Marinades, Rubs, Barbecue Bible, Project Smoke, plus How to Grill.

His books are best-selling, and he has won several awards. Plus, they are translated into around 17 languages. He has also done TV shows, including Steven Raichlen’s Project Fire, Primal Grill, and more! He is also the dean and founder of the famous Barbecue University.

Check out this video about the cookbook

Project smoke recipe: bourbon brown sugar smoked pork loin.

• Easy to follow recipes.
• Comprehensive recipes.
• Extremely creative and delicious recipes.
• The quality of the book is not great.

Steven Raichlen’s Project Smoke (Steven Raichlen Barbecue Bible Cookbooks) is a stunning book. It comes with authentic recipes which are reliable. This book is worth spending money on. Its easy-to-read and easy-to-follow recipes are perfect. This book allows you to master the skills, whether you are a beginner or a professional.

Grill your favorite meat now and serve it with your favorite drinks on the go!

Leave a comment Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Privacy Overview

Get recommended reads, deals, and more from Workman

By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use

Site Preferences

Save 20% off + free shipping on orders $45+ Use code: DAD24 Shop Now .

Project Smoke

Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Contributors

By Steven Raichlen

Formats and Prices

• Trade Paperback $24.95 $28.95 CAD
• ebook $4.99 $4.99 CAD
• Hardcover $40.00 $50.00 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 10, 2016. This date is subject to change due to shipping delays beyond our control.

Also available from:

• Barnes & Noble
• Books-A-Million

Description

• Non-classifiable
• “Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef  “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke , Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking…. Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”— Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”— Food Wine online “ Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”— Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” — St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." — The Washington Post  

You May Also Like

Newsletter Signup

Steven Raichlen

About the author.

Learn more about this author

Steven Raichlen Barbecue Bible Cookbooks

Project Smoke

Steven raichlen. workman, $22.95 (304p) isbn 978-0-7611-8186-6.

Reviewed on: 05/02/2016

Genre: Nonfiction

Hardcover - 304 pages - 978-0-7611-8923-7

Open Ebook - 320 pages - 978-0-7611-8907-7

• Apple Books
• Barnes & Noble

More By and About this Author chevron_right

Featured Nonfiction Reviews

• Sports, Hobbies & Games
• Fishing, Birdwatching & Other Outdoor Pursuits
• Hiking & Camping

Your Amazon Prime 30-day FREE trial includes:

Unlimited Premium Delivery is available to Amazon Prime members. To join, select "Yes, I want a free trial with FREE Premium Delivery on this order." above the Add to Basket button and confirm your Amazon Prime free trial sign-up.

Important:  Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. If you're happy with Amazon Prime, do nothing. At the end of the free trial, you will be charged £95/year for Prime (annual) membership or £8.99/month for Prime (monthly) membership.

Return this item for free

Free returns are available for the shipping address you chose. For a full refund with no deduction for return shipping, you can return the item for any reason in new and unused condition.

• Go to your orders and start the return
• Select the return method

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required .

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

Image Unavailable

• To view this video download Flash Player

Follow the author

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) Paperback – 13 Jun. 2016

Purchase options and add-ons.

How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes-every one a game-changer -for smoked food that roars off your plate with flavour. 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. Here are recipes and full-colour 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." And Aaron Franklin of Franklin Barbecue says, "Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake." 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

• Print length 336 pages
• Language English
• Publisher Workman Publishing
• Publication date 13 Jun. 2016
• Dimensions 20.45 x 1.91 x 23.5 cm
• ISBN-10 0761181865
• ISBN-13 978-0761181866
• See all details

Frequently bought together

More items to explore

Product description

Book description, about the author, product details.

• Publisher ‏ : ‎ Workman Publishing (13 Jun. 2016)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 336 pages
• ISBN-10 ‏ : ‎ 0761181865
• ISBN-13 ‏ : ‎ 978-0761181866
• Dimensions ‏ : ‎ 20.45 x 1.91 x 23.5 cm
• 7 in Outdoor Cooking (Books)
• 46 in Barbecues
• 55 in Cooking Equipment (Books)

About the author

Steven raichlen.

Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

Customer reviews

Customer Reviews, including Product Star Ratings, help customers to learn more about the product and decide whether it is the right product for them.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.

Reviews with images

• Sort reviews by Top reviews Most recent Top reviews

Top reviews from United Kingdom

There was a problem filtering reviews right now. please try again later..

Top reviews from other countries

• UK Modern Slavery Statement
• Sustainability
• Amazon Science
• Sell on Amazon
• Sell on Amazon Business
• Sell on Amazon Handmade
• Sell on Amazon Launchpad
• Supply to Amazon
• Protect and build your brand
• Associates Programme
• Fulfilment by Amazon
• Seller Fulfilled Prime
• Advertise Your Products
• Independently Publish with Us
• Host an Amazon Hub
• › See More Make Money with Us
• Instalments by Barclays
• Amazon Platinum Mastercard
• Amazon Classic Mastercard
• Amazon Currency Converter
• Payment Methods Help
• Shop with Points
• Top Up Your Account
• Top Up Your Account in Store
• COVID-19 and Amazon
• Track Packages or View Orders
• Delivery Rates & Policies
• Amazon Prime
• Returns & Replacements
• Manage Your Content and Devices
• Recalls and Product Safety Alerts
• Amazon Mobile App
• Customer Service
• Accessibility
• Conditions of Use & Sale
• Privacy Notice
• Cookies Notice
• Interest-Based Ads Notice

Project Smoke

I am not gonna lie. I may have drooled at every recipe and picture in the Steven Raichlen’s Project Smoke . Just looking at the cover alone, I can already imagine myself smelling and tasting that savory smokiness that we foodies love. So yes if there is a book worth drooling over, then this book is for you.

Project Smoke or should I say the Bible of Smoke Foods is a crash course for anyone and beginners like myself. Did you know you can smoke a cheesecake, ice cream, mayonnaise and butter? Well I didn’t. So if you are ready to learn on how to smoke up those delicious meats, seafood, poultry and what not then be sure to fire up those smoke pits because Steven Raichlen will have us addicted to this savory smoking dishes.

In this beautifully and detailed book, Raichlen has perfectly outline in precise detail information on what is needed for each dish whether you be smoking briskets, salmon, or a smoked chocolate bread pudding. Each recipe tells you step by step on how to smoke the dish and a little insider tip on how to make the dish stand out. So when I got the book, I immediately knew I wanted try smoking and so I decided to try Raichlen’s smoked shrimp cocktail with chipotle-orange cocktail sauce. And let me tell you it was so easy to make and tasted like smoky heaven. While I was finding my smokey groove, I decided to test out Raichlen’s method in infusing smoke into a cocktail. And let me just say that Mezcalini cocktail recipe….omg so addictive and refreshing and also who knew you could smoke your own ice cubes!!

All there is left to say, go read this fun and creative cooking cookbook. I will be definitely using this book to master smoking more creative food, desserts, and cocktail recipes. This book has it all and like I said it’s practically the Bible of Smoking.. So yes, if you are looking for an easy and helpful guide on how to smoke those dishes you find at a restaurant then look no further than Project Smoke .

• Reviews (0)

There are no reviews yet.

Your email address will not be published. Required fields are marked *

Your review  *

Name  *

Email  *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Related products

Aperitivo : The Cocktail Culture of Italy

Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life

Hungry Girl Clean & Hungry: Easy All-Natural Recipes for Healthy Eating in the Real World

• All Reviews
• Submission Guidelines
• Book Roundups
• Submit an Article
• Author Services

Gedeelde Passie

North Carolina Pulled Pork – Project Smoke Book Review

Project Smoke, the latest book by Pitmaster Steven Raichlen was delivered to me by Gereon from the dutch blog Gereons keuken thuis . He got the book that was published in may for a review on his blog. Since he’s cooking on an appartment he asked me to write a guest post about it for his blog about the book. The “North Carolina Pulled Pork” is one of the classic recipes in this book besides some pretty creative ones. Find out more about the North Carolina Pulled Pork further in this post. First some things about the book.

Project Smoke – Steven Raichlen

American pitmaster Steven Raichlen is well known for his BBQ television show “ BBQ University “. Before that, he already was a renowned cookbook writer focussing on our favorite subject: “Barbecue”. With almost 30 books on his account, including the scene’s encyclopedias “The BBQ Bible”, “Best ribs ever ( read about it here )” and “Planet BBQ” you can call him a BBQ expert. Most of his books contain tons of information but are compromised with pure functional rather poor quality pictures (if there are pictures at all). With “ Project Smoke , Seven steps to Smoked Food Nirvana” there has obviously been given more attention to the lay-out and overall reading experience. Leading to an appealing book breathing the BBQ attitude.

Improvements vs. Minor mistakes

To name a few improvements on the lay out, the book is accompanied by some good quality photography and recipes have been put in a clear peaceful looking structure. Where you can easily find the information you need before you start cooking. Alas the improvement comes with some critique too… While testing some of the recipes I stumbled on some problems. First of all I had a hard time finding out what piece of meat I exactly needed. The picture shows short ribs, just like the ingredients list. The introduction text on the other hand talks about chuck short ribs (not sure about the translation of this part). Moreover the weight they talk about fits better this part than the other. Besides this first challenge I also found out there was a mistake in the translation of the ingredients list. This way I added 2 Tbsp. chili flakes instead of 2 tsp. I can tell you there’s a big difference… I’m still cursing I didn’t realise this before I started cooking the ribs and was left with a barely edible piece of beef.

Decent source of info and recipes

But there is even more!! The seven steps to Smoked Food Nirvana only point at this big introduction. Besides that there are more than 100 recipes written down each explained thoroughly in a step by step procedure. Preceded by an explanation on the recipe origin, the estimated smoking time, serves, … The recipe list is well variated ranging from BBQ classics like “Ham glazed ribs”, “Norht Carolina pulled pork” and “Big bad beef ribs”, to the more experimental recipes like “honey lemon bluefish”, “smoked Manhatten cocktail” and “smoked mushroom bread pudding”.

North Carolina Pulled Pork

Pulled Pork is one of those recipes that can make you a BBQ legend among your friends. What most people don’t know is that it’s not as hard as it looks! Once your meat is smoking you barely need to do a thing to end up with a delicious piece of meat. Actually I went to the center of town to watch a biker rally with the kids. They loved to hear those engines roar while daddy was cooking his evening meal. At least that was the intention. But I woke up to late, started to late and ended up eating pulled pork the day after. Cause what’s making this recipe look pro: “the time it needs to prepare this beautiful piece of meat”. This pork shoulder took me exactly 12 hours to cook. But that’s no problem at all since I save most of the meat for other moments where I have less time to cook a decent meal. I put the pulled pork with some of the sauce in a vacuum foodsaver machine  and put it in the freezer.

What’s making North Carolina Pulled Pork special?

I made some pulled pork before  but this time was different. In comparison with the pulled pork I made before I didn’t inject the meat, nor did I wrap it halfway to fasten the procedure. The other difference this recipe brings is the BBQ Sauce used to enhance the juiciness of the meat. Instead of the more common known heavy sweet BBQ sauces this sauce is a light vinegar based sauce that brings more balance to the recipe. A different approach with a different result. This North Carolina Pulled Pork took 4 hours longer to get ready (two stalls are killing the time it takes haha) but ended up with a delicious dark bark. The juiciness of the meat was comparable to the other version so to me there’s no argument for wrapping other than time. And if I have to chose between time and bark I’ll always opt for more bark!!

The Smoking process

I used whisky barrel oak wood from smokewood germany for the smoking process (If you’re not from Germany you can find whisky barrel chips over here too). Look at the nice smoke ring in the picture below. Btw these pictures were made before adding the Carolina style Vinegar sauce. You say juicy? But most important is the taste. Well I have to say this version brings a pretty pure piece of pork. The North Carolina pulled pork rub and BBQ sauce are characterized by spices used to enhance the meat taste instead of completing/overruling it. The smoke and fire do the rest of the work. If you ask me both this way and the more common heavy bbq sauces each have their own charms. I guess I’ll variate between these types more often.

More pulled pork recipes

• BBQ Bastard’s Pulled Pork
• Chorizo Style Pulled pork

Pulled Pork like recipes

• Whisky smoked Pig cheeks
• Mojito style Pork Jowls 

How to use pulled pork leftovers?

• Pulled pork taco’s with apple fennel slaw
• Corn cookies with chorizo con pimientos del pequillo 
• Sweet potato pulled pork nachos

Ingredients

• 1 Boston Butt or pork shoulder/neck from about 2.5-3kg
• Whisky soaked oak wood chunks (+-4 for a kamado cooker)
• 4 Tbsp. coarse salt
• 4 Tbsp. freshly ground black pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. cayenne powder
• 3.6 dl. or 1.5 cups cider vinegar
• 1.8 dl or 3/4 cup water
• 2 Tbsp. sugar (or at taste)
• 1.5 Tbsp. coarse salt
• 2 Tbsp. strong chili flakes
• 2 tsp. freshly ground black pepper

Instructions

1. Mix the rub spices thoroughly and rub them on the meat with your fingers. Put aside while preparing your smoker for indirect cooking at 110°C/230°F.

2. When your smoker gets it's temperature add the wood chunks. Make sure some of them are in a zone where the coals aren't very hot yet. This way you can spread the smoking time.

3. Wait until the smoke turns slightly blue, meanwhile put an aluminium tray on your platesetter (or below the place where you want your meat) to catch the juices. Add some liquid if you don't want the juices to burn. It also helps to keep the meat juicy (not necessary in a kamado smoker).

4. Put the Pork Shoulder in your smoker with the fat side up. Smoke until you get a nice dark crust (The bark) and the internal temperature is 92°C/195°F. The time it takes can variate in time. If you're using a regular smoker you need to add some wood or coals halfway the process. Mine did 12 hrs before it reached that temperature. Don't worry if the temperature doesn't climb for a while at about 74°C/165°F. This is "the zone" where the temperature stalls until the juices on the surface of the meat are evaporated. I had a second zone at 82°C/180°F. If you want the meat to be done faster you can wrap it in the first stall (this is called texas crutch, read more about it here ). This way it reduces the time it takes to get the pulled pork ready but you pay with bark...

5. When done put the shoulder in your baking tray and remove it from your smoker. Loosely cover it with aluminium foil for about 20 minutes. Don't wrap it in foil or your meat will steam inside and soften the bark.

6. While the meat is resting prepare the Carolina vinegar sauce by mixing all ingredients thoroughly.

7. 20 minutes later you can start pulling. Remove the bone if you used a bone in piece of meat. Pull the meat while it's hot and stir in some Carolina vinegar sauce at taste.

8. Serve with these delicious roasted buns or along some baked potatoes. You can even go creative with the result it's will all turn out delicious.

• Kale by LyraThemes.com.

UP IN SMOKE newsletter

Steven raichlen's barbecue bible, about steven.

Author, journalist, lecturer, and TV host, Steven Raichlen is the man who launched the barbecue revolution.  His 32 books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing).  In The Brisket Chronicles , Raichlen explores how this epic meat is prepared around the world, from Texas barbecue to Jewish pastrami to Vietnamese pho.  His latest book, How to Grill Vegetables , focuses on global plant-based grilling.   Raichlen’s books (more than 6 million copies in print) have won five James Beard Awards and three IACP Julia Child Awards and have been translated into 17 languages.   

Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke , Primal Grill , and Barbecue University on American Public Television.   His new show, Steven Raichlen’s Planet Barbecue®–focused on global grilling—launched on Memorial Day, 2023.   Raichlen also stars in several French-language TV shows, including Le Maître du Grill and Les Incontournables du BBQ .  His Italian TV show, Steven Raichlen Grills Italy , airs on Gambero Rosso.  An award-winning journalist, Raichlen writes regularly for The New York Times.  His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the KCBS Barbecue Hall of Fame.

In 2021, Raichlen launched Planet Barbecue®, a line of ready to heat and eat barbecue and grilled foods.  He also created the Steven Raichlen Signature lines of grilling accessories and seasonings.  His latest venture is a new restaurant concept: the Star Grill by Steven Raichlen for the Windstar cruise line.  Raichlen founded Barbecue University®, now held at the Alisal Guest Ranch in Solvang, California, and has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian Institution.

Steven Raichlen holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship.  He was also awarded a Fulbright.  When not grilling, you’ll find him at the helm of his sailboat, Barbacoa.   He and his wife, Barbara, live in Miami and Martha’s Vineyard.

Steven on Twitter

Steven on facebook, grills and gear.

Steven Raichlen's Books

• Kindle Store
• Kindle eBooks
• Cookbooks, Food & Wine

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required .

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

Image Unavailable

• To view this video download Flash Player

Follow the author

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) Kindle Edition

• Print length 633 pages
• Language English
• Sticky notes On Kindle Scribe
• Publisher Workman Publishing Company
• Publication date May 10, 2016
• File size 86829 KB
• Page Flip Enabled
• Word Wise Enabled
• Enhanced typesetting Enabled
• See all details

Customers who viewed this item also viewed

Editorial Reviews

About the author, product details.

• ASIN ‏ : ‎ B0B5L8FLZR
• Publisher ‏ : ‎ Workman Publishing Company (May 10, 2016)
• Publication date ‏ : ‎ May 10, 2016
• Language ‏ : ‎ English
• File size ‏ : ‎ 86829 KB
• Text-to-Speech ‏ : ‎ Enabled
• Screen Reader ‏ : ‎ Supported
• Enhanced typesetting ‏ : ‎ Enabled
• X-Ray ‏ : ‎ Not Enabled
• Word Wise ‏ : ‎ Enabled
• Sticky notes ‏ : ‎ On Kindle Scribe
• Print length ‏ : ‎ 633 pages
• #259 in Barbecuing & Grilling eBooks
• #447 in Special Cooking Appliances
• #723 in Barbecuing & Grilling

About the author

Steven raichlen.

Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

Customer reviews

Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.

Reviews with images

• Sort reviews by Top reviews Most recent Top reviews

Top reviews from the United States

There was a problem filtering reviews right now. please try again later..

Top reviews from other countries

Report an issue

• Amazon Newsletter
• About Amazon
• Accessibility
• Sustainability
• Press Center
• Investor Relations
• Amazon Devices
• Amazon Science
• Sell on Amazon
• Sell apps on Amazon
• Supply to Amazon
• Protect & Build Your Brand
• Become an Affiliate
• Become a Delivery Driver
• Start a Package Delivery Business
• Advertise Your Products
• Self-Publish with Us
• Become an Amazon Hub Partner
• › See More Ways to Make Money
• Amazon Visa
• Amazon Store Card
• Amazon Secured Card
• Amazon Business Card
• Shop with Points
• Credit Card Marketplace
• Reload Your Balance
• Amazon Currency Converter
• Your Account
• Your Orders
• Shipping Rates & Policies
• Amazon Prime
• Returns & Replacements
• Manage Your Content and Devices
• Recalls and Product Safety Alerts
• Conditions of Use
• Privacy Notice
• Consumer Health Data Privacy Disclosure
• Your Ads Privacy Choices