The Smoke Room
Smoking Basics
A little smoke, done right.
Equipment, technique, and timing for great results every time. Here's how to get bar-quality smoke at home in about a minute.
Five simple steps
From chips to a finished, smoke-kissed pour.
01
Fill the chamber
Add a small scoop of your chosen aromatic chips to the smoker’s chamber. With a two-hole smoker you can load a different wood in each side.
02
Set it on the glass
Place the smoker on top of your glass (or over a filled rocks glass of ice and your built drink). A little smoke leaking at the rim is normal — glasses are rarely perfectly level.
03
Torch the chips
Use a quality butane torch, aiming the flame at the chips until they catch and smoke begins to pour. Never fill or light the torch near an open flame.
04
Let it infuse
Leave the glass covered about 30–60 seconds. Milder woods like Apple and Cherry can stay longer; bold woods like Mesquite need far less — it comes down to taste.
05
Lift and serve
Remove the smoker top, give it a moment, and serve. The metal smoke chamber gets very hot — handle the smoker by its wooden sides only.
Tips & safety
Milder woods, longer time
Apple and cherry produce a gentle smoke and reward a longer rest under the lid. Mesquite and hickory are intense — go short.
It’s personal
How smoky is “right” comes down to you. Expect a little trial and error as you learn each wood.
Handle with care
The stainless smoke chamber runs extremely hot after use. Grab the wooden sides, never the metal.
Cocktail chips, not BBQ
Blind Pig chips are ultra-fine cut for quick ignition and clean smoke — different from coarse barbecue wood chips.
Torch safety
Only use quality butane. Never fill or light the torch near open flames or sparks, never fill a lit or hot torch, and keep it locked and away from children when not in use.
Ready to smoke?
Match your drink to the right wood, or gear up with a Blind Pig smoker and aromatic chips.
Smoke Pairing Guide → Shop smokers →