Cocktail Smoker Boxes
Cocktail smoker boxes paired with a smoke infuser add smoke flavor to your favorite cocktails, commonly, Old Fashioneds and Manhattans. Whiskeys, Bloody Mary’s, cheeses, dips, deviled eggs, wings, and much more are also great in a cocktail smoker box. There are a variety of smoke flavors available like hickory, oak, cherry, apple, pear, etc.
HOW IT WORKS: Getting Started with Your Cocktail Smoker Box
A CARLYWOOD Cocktail Smoker Box works with cold smoke — meaning no heat, no cooking, just pure flavor infusion. Here's the basic process:
Prepare your food or drink first. Everything goes into the box already made — a poured cocktail, a plated appetizer, a block of cheese, a bowl of dip.
Place it inside the box and close the lid. Use the hole in the back of box for smoking
Load your smoke infuser with wood chips. A small pinch is all you need — a little goes a long way.
Light the infuser and direct smoke into the box. Turn off the blower as soon as the flame on the wood chips is extinguished.
Let it sit. Most cocktails need 1–3 minutes. Food can go a bit longer — 3–5 minutes for light smoke, up to 10 minutes for a deeper flavor.
Taste and adjust. You can always add more smoke. You can't take it away. Start light.
Pro tip: For cocktails, cold smoke means the drink is served cold and the smoke adds aroma as much as flavor. The first sip — and the first smell when you lift the lid — is part of the experience.
Smoke Infuser Smoking Guns - Cold Smoke
Homia 3134 Birner ~$65
A good, middle-of-the-road smoke infuser. This is the unit I use for smoking cocktails at home and at events - used for over a year.
Comes with 4 sample woods and everything you need to start, including the batteries.
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PolyScience Breville Gun Pro Smoke Infuser ~$150
Considered top of the line smoke infuser. Many great features, the one I would love to have is the variable control of the blower that you get with this gun. Comes with 2 wood samples and batteries
WOOD CHIP PAIRING GUIDE
Not all smoke is the same. Different woods bring different personalities to your food and drinks. Here's a quick guide:
🍎 Apple Wood — Light, Sweet, Fruity
Flavor: Mild, slightly sweet, subtle fruitiness Best for: Gin, vodka, light cocktails, citrus-forward drinks, soft cheeses, seafood, chicken Try it with: A classic gin and tonic, a vodka lemonade, brie or camembert
🍒 Cherry Wood — Sweet, Slightly Tart, Fruity
Flavor: A touch of sweetness with a hint of tartness — never overpowering Best for: Bourbon, rum, whiskey neat, fruit-forward cocktails, dark chocolate, duck Try it with: Smoked Manhattan, whiskey on the rocks, a cheese board Cherry is the most versatile fruit wood — a great starting point for beginners.
🌳 Hickory — Bold, Savory, Bacon-Like
Flavor: Strong, hearty, earthy with a hint of bacon richness Best for: Full-bodied bourbon, rye whiskey, Old Fashioneds, Bloody Marys, red meats, cheddar Try it with: A smoked Old Fashioned, Bloody Mary, beef dip, sharp cheddar
🪵 Oak — Classic, Smooth, Balanced
Flavor: Medium-bodied, woody, with hints of vanilla — familiar and refined Best for: Whiskey, scotch, bourbon, wine, steak, hard cheeses Try it with: Scotch on the rocks, a Negroni, aged cheddar or gouda
🍐 Pear Wood — Delicate, Floral, Subtle
Flavor: Light and delicate with fruity, slightly floral notes Best for: White wine, champagne, prosecco, light desserts, brie, mild seafood Try it with: A smoked prosecco spritz, white wine, vanilla ice cream
General rule: Fruit woods (apple, cherry, pear) = lighter spirits and delicate foods. Hardwoods (hickory, oak) = bold spirits and hearty foods.
Sources: Middleton Mixology | Aged & Charred | Blind Pig Drinking Co.
Check Out Smoker Boxes in Action
Cocktails
Smoked Old Fashioned
The classic. Rich, smooth, and deeply satisfying — the smoke adds a layer that makes bourbon feel like a different drink entirely.
What you need:
2 oz bourbon (or rye if you prefer)
1 sugar cube (or ½ tsp simple syrup)
2–3 dashes Angostura bitters
Splash of water
Ice (one large cube is ideal)
Orange peel and a cocktail cherry for garnish
Wood chips: Hickory or Cherry
Instructions:
In a rocks glass, muddle the sugar cube with bitters and a splash of water until dissolved.
Add a large ice cube and pour in your bourbon. Stir gently to combine.
Place the glass inside your CARLYWOOD Smoker Box and close the lid.
Using your smoke infuser loaded with hickory or cherry chips, fill the box with smoke. Let sit for 1–2 minutes
Open the box, give the cocktail a quick stir, and garnish with orange peel and a cherry.
Serve immediately — the smoke aroma when you lift the lid is part of the experience!
Inspired by: A Couple Cooks | Cuisine at Home
Smoked Manhattan
Sophisticated and bold. Smoke transforms this already complex cocktail into something next-level.
What you need:
2 oz rye whiskey or bourbon
1 oz sweet vermouth
2 dashes Angostura bitters
Ice (for stirring)
Cocktail cherry for garnish
Wood chips: Cherry or Oak
Instructions:
Combine rye (or bourbon), sweet vermouth, and bitters in a mixing glass with ice. Stir for 30–40 seconds until well chilled.
Strain into a chilled coupe or martini glass.
Place the glass inside your CARLYWOOD Smoker Box and close the lid.
Using your smoke infuser loaded with cherry or oak chips, fill the box with smoke. Let sit for 1–2 minutes.
Open the box, garnish with a cocktail cherry, and serve.
Tip: Cherry wood complements the bourbon's oak notes beautifully. Oak chips give a more classic, restrained smokiness.
Inspired by: Aged & Charred | Smoked Fashioned Co.
Smoked Bloody Mary
Brunch just got a whole lot more interesting. The smoke turns a classic Bloody Mary into something you'll be talking about all week.
What you need:
1.5 oz vodka
3 oz tomato juice
½ oz fresh lemon juice
2–3 dashes Tabasco (to taste)
1 tsp Worcestershire sauce
Pinch of salt and black pepper
Ice
Garnish: celery, olives, lemon wedge
Wood chips: Hickory (hickory's savory, bacon-like notes pair perfectly with tomato)
Instructions:
Build your Bloody Mary first: combine tomato juice, vodka, lemon juice, Tabasco, Worcestershire, salt, and pepper in a glass over ice. Stir to combine.
Place the glass inside your CARLYWOOD Smoker Box and close the lid.
Using your smoke infuser loaded with hickory chips, fill the box with smoke. Let sit for 2–3 minutes. Hickory can handle a longer sit — the savory smoke layer plays right into the savory drink.
Open the lid, give a gentle stir, and garnish with celery, olives, and a lemon wedge.
Pro tip from the owner: "Smoking Bloody Marys is the BEST! I found that pouring it into a shorter glass works better than a pint glass — less air space means the smoke infuses the drink more efficiently."
Inspired by: Sixpence Alchemy | Aged & Charred
Smoked Margarita
A fruity, smoky twist on a summer favorite. The cherry wood and tequila are a surprisingly perfect match.
What you need:
2 oz tequila (blanco or reposado)
¾ oz fresh lime juice
½ oz orange liqueur (Cointreau or Triple Sec)
½ oz agave nectar (or simple syrup)
Ice
Smoked salt and lime wedge for rim
Wood chips: Cherry or Apple
Instructions:
Rim your margarita glass with smoked salt: run a lime wedge around the rim, then dip in salt.
Combine tequila, lime juice, orange liqueur, and agave nectar in a cocktail shaker with ice. Shake well and strain into the rimmed glass over fresh ice.
Place the glass inside your CARLYWOOD Smoker Box and close the lid.
Using your smoke infuser loaded with cherry or apple chips, fill the box with smoke. Let sit for 1 minute — fruit woods are lighter, so a shorter infusion is plenty.
Open the lid and serve immediately with a lime wheel.
Why cherry? Fruit wood has a subtle sweetness that plays off the tequila without overpowering it — a bold wood like hickory would fight the margarita flavors rather than complement them.
Inspired by: The Flavor Bender | Smoked Fashioned Co.
Food Ideas
Smoked Deviled Eggs
A party staple that gets a serious upgrade. The cold smoke adds a layer of depth that makes these disappear off the tray fast.
What you need:
6 hard-boiled eggs, peeled and cooled
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar
Salt and pepper to taste
Paprika for garnish
Wood chips: Hickory, Pecan, or Cherry
Instructions:
Hard-boil your eggs (12–15 minutes), then cool completely in an ice bath and peel.
Slice the eggs in half lengthwise. Pop the yolks into a bowl and set the whites aside.
Cold smoke the egg whites now, before filling. Place them cut-side up inside your CARLYWOOD Smoker Box. Fill with smoke using hickory or cherry chips, seal, and let sit for 5–10 minutes. The whites absorb smoke beautifully — longer sit = more smoke flavor.
While the whites are smoking, mash the yolks with mayonnaise, mustard, vinegar, salt and pepper until smooth.
Remove the smoked whites from the box. Fill with the yolk mixture and dust with paprika.
Serve immediately or refrigerate until ready.
Tip: You can smoke the egg whites for up to 15 minutes for a more pronounced flavor. Taste test after 5 and go from there.
Inspired by: Girls Can Grill | Pit Boss Grills
Smoked Butter
Simple, impressive, and wildly versatile. Once you make smoked butter, you'll put it on everything.
What you need:
1 stick (½ cup) unsalted butter, softened to room temperature
Wood chips: Hickory or Apple
Optional add-ins for compound butter: fresh rosemary, roasted garlic, flaky sea salt, fresh herbs
Instructions:
Soften butter until just spreadable but not melted. Place it in a small shallow dish — a wider, flatter dish means more surface area and better smoke absorption.
Keep it cool while smoking. Set the dish of butter inside a slightly larger dish filled with ice before placing it in the smoker box. This prevents the butter from melting during the infusion.
Place inside your CARLYWOOD Smoker Box and close the lid.
Fill with smoke using hickory or apple chips. Let sit for 5–10 minutes. Repeat the smoke process 2–3 times for a deeper flavor — re-open, add more smoke, reseal.
Once smoked to your liking, you can use it as-is or mix in herbs, roasted garlic, and salt to make a compound butter.
Roll into a log in plastic wrap and refrigerate until firm.
Ways to use smoked butter:
Spread on warm bread or rolls
Finish a steak or grilled chicken
Toss with pasta or roasted vegetables
Melt over popcorn
Inspired by: Vindulge | Over the Fire Cooking
Ham & Pickle Dip (Carly's Own Recipe)
This one comes straight from the CARLYWOOD kitchen — a family recipe with Carly's own spin. A savory, creamy dip that gets a smoky upgrade you won't forget.
What you need (½ batch):
8 oz cream cheese, softened (Carly uses 1/3 less fat)
1 tsp garlic powder, to taste
¼ tsp onion powder, to taste
¼ tsp dried chives, to taste
8 oz kosher dill pickles, REALLY small diced (Carly's pick: Vlasic Kosher Dill)
4.5 oz ham, REALLY small diced
Crackers or bread for serving
Wood chips: Cherry or Apple
Instructions:
Using a hand or stand mixer, beat cream cheese until smooth.
Add garlic powder, onion powder, and dried chives. Beat on low until just combined.
Fold in the diced pickles and ham by hand — don't overmix.
Spread into a shallow bowl or dish and refrigerate until chilled. Cold dip holds up better in the smoker box and absorbs smoke more effectively.
Place the chilled dip inside your CARLYWOOD Smoker Box. Close the lid.
Fill with smoke using cherry or apple chips. Let sit for 5 minutes. Open, stir, and smoke for another 5 minutes. Taste between cycles — Carly does 3 rounds.
Serve with crackers or sliced bread.
Carly's note: "The key is dicing the pickles and ham REALLY small — they need to distribute evenly through the cream cheese. Don't skip the chilling step before smoking."
Smoked Cheese Board
The easiest thing you'll ever smoke. Cold smoke takes a standard cheese board from "nice" to "wow."
What you need:
Your choice of cheese: cheddar, gouda, brie, or mozzarella work great
Wood chips: Apple or Cherry for mild cheeses; Hickory or Oak for sharp/aged cheeses
Crackers, fruit, honey, and charcuterie for serving
Instructions:
Cut cheese into manageable pieces or leave small blocks whole. The more surface area exposed, the better the smoke penetrates.
Important: Cheese should be cold going into the box — cold cheese absorbs smoke better and won't sweat or melt.
Arrange cheese pieces inside your CARLYWOOD Smoker Box on a small board or plate. Close the lid.
Fill with smoke using your chosen wood chips. Seal and let sit for 5–10 minutes. For a more pronounced smoke flavor, repeat 2–3 times.
Let cheese rest for a few minutes after smoking before serving — the flavor deepens as it sits.
Arrange on a board with crackers, fruit, and honey.
Carly's note: Apple wood is the go-to for beginners — it's mild enough that it enhances without overwhelming. Move to hickory once you want something bolder.
Inspired by: Aged & Charred | Charlie Oven
MORE IDEAS TO TRY
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Smoked ice cubes
Smoke water, pour into an ice cube tray, and freeze. Use the cubes in chili, cocktails, or soups for a subtle, slow-releasing smoke flavor. (Customer idea from a craft show)
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Smoked whipped cream
Whip cream until soft peaks, then cold smoke for 3–5 minutes with apple or cherry wood. Serve on hot chocolate, coffee drinks, or pie.
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Smoked olive oil
Pour oil into a shallow dish, smoke for 5–10 minutes with oak or hickory, then drizzle over bread, pasta, or salad.
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Smoked salt
Spread coarse sea salt in a thin layer, smoke with hickory for 10–15 minutes. Use to rim cocktail glasses or finish steaks and eggs.
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Smoked honey
Pour honey into a small open dish, smoke with cherry or apple chips for 5 minutes. Drizzle over cheese, ice cream, or cocktails.
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Have something you've tried in your CARLYWOOD Smoker Box? Share it with us! Tag @carlywoodcreations on Instagram.