To smoke whiskey, you will need a grill or smoker, wood chips or chunks for smoking, aluminum foil, and a pan to hold the whiskey. The type of wood you choose will have a significant impact on the final flavor of the smoked whiskey. Popular options include oak, hickory, mesquite, applewood, and cherry wood.
Here's a step-by-step guide on how to smoke whiskey:
1. Choose your wood: Select the type of wood chips or chunks that will complement the flavors of your whiskey. For example, oak chips can add a rich and smoky flavor, while fruitwood like apple or cherry can impart a subtle fruity aroma.
2. Soak the wood: Before using the wood chips or chunks, soak them in water for about 30 minutes. This will help create more smoke and prevent them from burning too quickly.
3. Prepare the grill or smoker: Set up your grill or smoker for indirect heat. If using a charcoal grill, arrange the charcoal on one side and leave the other side empty. If using a gas grill, only ignite one burner and leave the others off.
4. Create a smoke source: Wrap a handful of soaked wood chips or chunks in aluminum foil, creating a small packet. Poke a few holes in the foil to allow smoke to escape. This will be your smoke source.
5. Place the smoke source: Add the smoke source to the bottom of the grill or smoker, directly on top of the heat source. Make sure it is positioned away from the area where the whiskey will be placed to avoid direct heat.
6. Set up the pan: Take an aluminum pan or tray and pour the whiskey into it. Ensure that the pan is placed on the opposite side of the grill or smoker, away from the direct heat source. This will allow the whiskey to be infused with the smoke without getting too hot.
7. Cover and smoke: Close the lid of the grill or smoker to trap the smoke inside. Maintain a consistent temperature between 180-220°F (82-104°C). The smoking process generally takes around 20 minutes, but you can adjust the time based on your desired level of smokiness.
8. Monitor and adjust: Keep an eye on the temperature and the smoke level during the process. If the temperature gets too high, adjust the vents or reduce the heat to maintain a steady temperature. If the smoke starts to diminish, add more soaked wood chips or chunks to the smoke source.
9. Remove and let it rest: Once the desired smoking time is reached, carefully remove the pan of smoked whiskey from the grill or smoker. Cover it with foil and let it rest for a few minutes to allow the flavors to settle.
10. Enjoy: Your smoked whiskey is now ready to be enjoyed! You can serve it neat, on the rocks, or use it as a base for cocktails. The smoky aroma and flavor will add a unique twist to your favorite whiskey.
Remember, smoking whiskey is a personal preference, and the intensity of the smoke can vary. Feel free to experiment with different types of wood and smoking times to find your perfect balance. Cheers!