In this show, we cast metaphorical nets in the sea, over land, and in the air, working the Project Smoke magic on classic surf and turf. First, a smoked shrimp cocktail fired up with chipotle chiles and served with an electrifying Yucatan orange cocktail sauce. Next, fresh trout stuffed with lemon and dill, wrapped with bacon, and smoked on cedar planks in a mammoth ceramic cooker. Santa Maria tri-tip gets the reverse-sear treatment on a pellet grill-a revolutionary technique that guarantees crusty, smoky, perfectly cooked smoky sirloin every time. Finally, a smoked delicacy from Asia: not so classic Chinese tea-smoked duck served taco style. It's surf and turf on Project Smoke. Recipes: Smoked Shrimp Cocktail; Smoked Planked Trout; Reverse Seared Tri-Tip; Tea-Smoked Duck with Chinatown Barbecue Sauce.