It’s official! I’m going back on Public Television to create a new show—Project Smoke. Our mission: to do for smoking what Primal Grill and Barbecue University did for grilling. We start taping in Tucson, Arizona, next week. The show launches nationwide just in time for July 4th.
What makes Project Smoke different? First, our content: this will be the first how-to show on to focus exclusively on smoking. Hot smoking. Cold smoking. Smoke-roasting and more. The iconic smoked foods you hunger for, like Texas brisket, Kansas City ribs, and Carolina pork shoulder. Dishes you would never dream you could smoke, from cocktails to desserts.
We also have a new location—the beautiful JW Marriott Tucson Starr Pass Resort in Tucson, Arizona—where we’re assembling a lust-inducing collection of smokers and grills. Offset barrel smokers, like the Horizon. Upright barrel smokers, like the Pit Barrel Cooker. Kamado cookers, like the Big Green Egg, and pellet smokers, like the Memphis Wood Fire Grill. Wood-burning grills like the Kalamazoo, and smoker-grills like the Smoke ’n Fire Xtreme BBQ. Electric smokers, like the Bradley, and indoor smokers like the Camerons and Smoking Gun.
Our goal: to provide smart rich actionable content to inspire huge numbers of grilling enthusiasts take smoking to the next level.
So what’s on the menu? Whole smoked beef tenderloin and smoke-roasted prime rib. Smokehouse ham and cold smoked and hot smoked salmon. The ultimate smoked turkey for Thanksgiving. Everything from smoked cocktails (check out our Smoky Mary) to smoke-roasted chocolate bread pudding for dessert.
Smoking is the fastest growing segment of the American grill and barbecue industry. It’s about to get even hotter with Project Smoke.
Get a classic smoking recipe:
Hill Country Brisket with Coca-Cola Barbecue Sauce