<div>He’s grilled. He’s barbecued. He’s beer-canned, roasted, seared, sautéed, baked, and broiled. And now, he’s smoking.<br><br>Welcome to <i>Project Smoke</i>, Steven Raichlen’s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, &nbsp;Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the must-have equipment, and an overview of the available home smokers.<br><br>The recipes are adaptable to the smoker or grill that you have. Appearing throughout are&nbsp; lively boxes, such as The Path to Brisket Nirvana, A Crash Course in Jerky, and A Guide to Curing Salts. The result? Succulent home-smoked food that intoxicates, i.e., Smoked Beef Tenderloin, Buccaneer Chicken, Double-Whiskey Smoked Turkey, and &nbsp;the perfect rack of ribs—described by Steven as “smoke-bronzed bones rising from a sizzling pepper-flecked crust.” It’s okay to drool.&nbsp;</div>