Smoked Honey is great for adding that smoky flavor to barbecue sauce and glazing hams or ribs. Smoked honey is far better than using, *shudder*, liquid smoke to create that lovely smoky taste you want.
apple or mesquite wood chips,
- Prepare your grill or smoker for cold smoking. If you’re using the Napoleon Smoker Pipe, then remove the grids on one side of the grill and place the a Smoker Pipe filled with soaked chips on the sear plates. Replace the cooking grids. Light the burner directly under the Pipe, and turn it to low, allowing the Pipe to begin smoking. If you’re using a charcoal grill or the Napoleon Apollo Smoker, start a small amount of coals and place them on one side of the grill, add the middle chamber, but place the rack on the lower setting at the top of the middle chamber. Place a filled Smoker Pipe or soaked wood chips directly on the coals. Your aim is for the grill to reach about 175°F.
- Divide the honey between two or three shallow, oven safe, ramekins. Place them over indirect heat and smoke the honey for 30 to 50 minutes.
- The honey will become darker, and runnier as it gets warmer; just don’t allow it to boil off.
- Once you are satisfied with the amount of smoke, remove the ramekins from the grill or smoker and allow them to cool completely. Pour into a sanitized jar with a lid and use as you like.
Feel like a professional griller