Filmed against a stunning mountain backdrop in Palm Springs, Calif., Raichlen takes smoked foods—and drinks—in directions you'd never imagine. From a smoking mezcalini cocktail and whiskey-brown sugar pork loin to smoke-grilled sangria and smoke-burnished suckling pig, viewers will discover all the types of foods and beverages that can be smoked. Plus, this season features a PROJECT SMOKE first: hickory-smoked ice cream for dessert. As in the first season, Steven focuses not just on recipes, but also on the essential techniques, such as hot smoking, cold smoking, smoke-roasting and ember-smoking. He also demonstrates how to smoke with logs, wood chunks, wood chips, pellets, spices, herbs, and even hay using the tools of the trade: ceramic-tiled kamado cookers from Indonesia, steel offset smokers from Kansas, drum smokers from Colorado, and Argentinian-style stainless steel grills.