Smoking Hot & Cold by Charlotte Pike

Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables by Charlotte Pike provides nearly 100 recipes to add flavor and depth to our dishes in the form of smoke.

Of course, we are all familiar with smoking proteins but what about smoking vegetables and condiments or even dessert? Charlotte has us covered with chapters covering Fish, Cheeses & Butter, Meat & Vegetables. These recipes transport us back to a primeval way of cooking with smoky, succulent and mouthwatering recipes that go far beyond the usual realm of barbecue ribs.

Photographs and instructions guide us through setting up and building our own smokers so that we can discover a new world of flavor with recipes that range from Smoked pork belly feijoada, Maple smoked brie with grilled peaches, Gnocchi with smoked butter & sage to Smoked butter fudge, the recipe for which we are sharing today. 

Special thanks to Kyle Books, the publisher, for sharing the recipe and instructions for the Smoked butter fudge as well as for providing three copies of this title to our members in the US and UK. See our contest below on how to enter.


Smoked butter fudge
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Smoky fudge is unusual, but really delicious. I think it is best enjoyed outdoors, after a barbecue or as a campfire treat. The smokiness counters the intense sweetness well, and this is my favorite kind of fudge-soft, smooth, and creamy.

Makes about 60 squares

  • 16 tablespoons (2 sticks) smoked salted butter (below)
  • 1 x 14-ounce can condensed milk
  • ¾ cup whole milk
  • 4 teaspoons corn syrup
  • 3½ cups granulated cane sugar
  • 3 teaspoons vanilla extract
  • 1 heaping teaspoon sea salt

Line a shallow 8 x 12-inch pan with nonstick parchment paper. Set aside. Put the butter, condensed milk, whole milk, corn syrup, and sugar in a large, heavy-bottomed saucepan. Heat over low heat, stirring regularly, until the sugar has completely dissolved.

Increase the heat and bring the fudge to a boil. When it reaches boiling point, set the timer and boil for 12 minutes. It should reach the soft-ball stage now. To test, carefully remove a teaspoonful of the mixture and drop it into a glass of very cold water. It should quickly form a soft, smooth ball. If the fudge is too runny still, boil for another 2 minutes and test again. Don't boil for much longer, though, as it will be too firm.

Remove the pan from the heat, stir in the vanilla extract and sea salt, and set aside to cool for 10 minutes. Transfer the fudge to a stand mixer with a whisk attachment and beat for 5 minutes until thickened and the fudge has lost its sheen. You can also beat the fudge by hand in a very large mixing bowl with a wooden spoon if you don't have a stand mixer. It is hard work though!

Transfer the fudge to the prepared pan. Smooth the top using a offset spatula, cover with plastic wrap, and put in the fridge to firm up for at least 4 hours. Carefully cut into squares. Keep in the fridge or an airtight lidded container for a couple of weeks.

Smoked butter
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This is a great place to start if you haven't smoked anything before. It's quick, easy, and so delicious. Try melting smoked butter on steamed vegetables, grilled steaks, and even sweet treats, such as chocolate brownies, for an extra dimension of smoky flavor.

Makes 16 tablespoons

16 tablespoons (2 sticks) salted butter

Set up the cold smoker using a wood of your choice and light it. Put the butter in a heatproof, nonmetallic dish. When the smoker is at the correct stage (see page 11), with a thick cloud of smoke appearing in the cold chamber, add the butter and smoke for 30 minutes.

Remove the butter, wrap well, and store in the fridge. Leave it for 24 hours before eating.

The smoked butter will keep for up to a month in the fridge.

How to smoke

Hot smoking

Hot smoking takes place between 140 and 220 degrees F . You can go up to 240 degrees F, but I find that ingredients can dry out significantly if the temperature rises above 200 degrees F . The heat source is in the same chamber as the ingredient.

Stovetop hot smoker

The stovetop hot smoker is prepared as follows. Place 1½ to 2 tablespoons of small wood chips into the center of the base of your stovetop smoker. Set the drip tray on top of this (or cover with a large sheet of foil), and place the rack on top. Your prepared ingredients can now be put on the rack. Place the lid loosely on top, or slide the lid on, so that it is only just open. Set the smoker over the highest heat on the stove.

You can also place the hot smoker on a hot barbecue or wood fire outdoors. When smoke starts to appear just a few wisps at first close the lid fully (use a cloth it is surprisingly easy to burn yourself doing this) and reduce the heat to the stove's lowest setting before leaving to smoke. Check how your ingredients are progressing after the minimum cooking time is up. You may want to keep going until the color changes and the ingredient is cooked through, or you may want to achieve a very light smoke. To continue smoking, close the lid and keep the smoker on the lowest heat.

Outdoor hot smoker

Fill the chamber with charcoal about two-thirds full, but check instructions if you are using a bought smoker or grill and place 1 to 3 handfuls of wood chips on the top, if you are using them. Light the smoker using a chemical-free lighter, and allow the fire to take, leaving the lid open and allowing the air to flow through. This should take about 10 minutes. When the fire takes, let it burn or use the fire to grill until it dies down and your smoker reaches the correct temperature when it gets to 220 degrees F you should be good to go as the temperature will start to drop from this point. Do use a thermometer to monitor the temperature. Your ingredient should be smoked before the fire dies out, but if the temperature really drops, you may need to stoke or relight the fire. Adding plenty of fuel (charcoal) at the start should help you achieve a long burn, but you will quickly get a feel for how your smoker works. Another smoking option is to put a small foil tray of water into the smoker, which will lower the temperature in the smoker.

Cold smoking

Light your cold smoker in the same way as an outdoor hot smoker. I use a metal incinerator can as the heat source and inside I have two large, clean metal cans (see opposite). One is sat upside down on the base, and the second is placed the correct way up on top of that. The top can is filled with charcoal and wood chips and lit. As soon as the charcoal is lit, place the lid on and allow the smoke to start to generate. Set the smoking chamber higher than the heat source either on a step or on a heatproof patio table or chair, as long as it is secure. Extend the piping as far as you can, which allows the smoke to cool as it travels into the smoking chamber.

Excerpted from Smoking Hot and Cold by Charlotte Pike ©2017 courtesy of Kyle Books. Photography by Tara Fisher. 


The publisher is offering 3 copies of this book to our EYB Members in the US and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 18th, 2018.


  • sarahawker  on  1/11/2018 at 6:32 PM

    Smoked cheddar

  • jmay42066  on  1/11/2018 at 8:49 PM

    Gnocchi with smoked butter & sage

  • HalfSmoke  on  1/11/2018 at 9:32 PM

    Cold smoked trout

  • amylou61  on  1/11/2018 at 9:55 PM

    I'd try the Smoked mozzarella

  • lpatterson412  on  1/11/2018 at 11:26 PM

    smoked Sea Salt!

  • DarcyVaughn  on  1/12/2018 at 12:11 AM

    Smoked scallop salad with bacon and Puy lentils

  • kmn4  on  1/12/2018 at 12:06 PM

    Smoked chicken salad with mango, chile, and fresh herbs

  • contest718  on  1/12/2018 at 10:27 PM

    Asian spiced hot smoked salmon

  • Julia  on  1/12/2018 at 10:44 PM

    Hot smoked salmon and hot smoked shrimp.

  • AnnaZed  on  1/13/2018 at 1:56 AM

    Asian spiced hot smoked salmon

  • Dannausc  on  1/13/2018 at 6:48 AM

    Hot smoked shrimp

  • camerashy131  on  1/13/2018 at 7:16 AM

    Lamb shawarma

  • sgump  on  1/13/2018 at 1:03 PM

    Cold smoked trout it would be for me!

  • LaurenE  on  1/13/2018 at 2:54 PM

    Cold smoked trout

  • robynsanyal  on  1/13/2018 at 8:50 PM

    Fennel salad

  • EmilyR  on  1/13/2018 at 11:36 PM

    any of the smoked cheeses... also the Smoked merguez salad with orange, watercress, and honey spiced almonds

  • Livia  on  1/14/2018 at 9:47 AM

    It has got to be the Smoked salmon rillettes

  • lgroom  on  1/14/2018 at 1:29 PM

    Gnocchi with smoked butter and sage.

  • SnarkyLarane  on  1/14/2018 at 4:35 PM

    Homemade bacon!

  • PennyG  on  1/14/2018 at 4:50 PM

    Hot smoked scallops

  • jifar  on  1/14/2018 at 4:50 PM

    Hot smoked duck breasts

  • Shelley.b  on  1/15/2018 at 10:20 AM

    Hot smoked shrimp

  • rchesser  on  1/15/2018 at 1:12 PM

    Smoked cheddar, mushroom, and leek tart

  • tennyogirl  on  1/15/2018 at 2:44 PM

    Whole Wheat Bread (how can this be smoked? I'm so curious now.)

  • lapsapchung  on  1/16/2018 at 9:15 AM

    Hot Smoked Duck Breasts

  • Siegal  on  1/18/2018 at 6:36 PM

    I want to make the cold smoked trout

  • JJWong  on  1/18/2018 at 10:10 PM

    Cold smoked side of salmon: If I learned to make this, I'd be the favorite among my family and friends!

  • Scotsman61  on  1/20/2018 at 12:12 AM

    Smoked chicken salad with mango, chile, and fresh herbs

  • RSW  on  1/20/2018 at 1:59 PM

    Lamb shawarma

  • annieski  on  1/21/2018 at 7:53 AM

    Hot smoked trout pâté with sourdough toasts (page 53)

  • NikNik23  on  1/23/2018 at 10:40 PM

    I would try the Pickled Cucumber.

  • bettinab  on  1/23/2018 at 10:59 PM

    Smoked sea salt

  • Platdujour  on  1/24/2018 at 10:31 AM

    Asian spiced hot smoked salmon (page 25), sounds delicious...

  • topdawg11  on  1/24/2018 at 11:58 AM

    I would make smoked ricotta first and then use the ricotta in manicotti.

  • Floramaven  on  1/25/2018 at 11:23 AM

    Smoked red bell peppers with chorizo and sherry

  • sequoia55  on  1/26/2018 at 1:30 AM

    Whole Wheat Bread

  • fbrunetti  on  1/26/2018 at 10:30 AM

    Hot smoked mackerel

  • tararr  on  1/27/2018 at 9:41 AM

    Cold smoked trout

  • ravensfan  on  1/27/2018 at 8:59 PM

    Smoked salmon rillettes

  • mrscahughes  on  1/27/2018 at 8:59 PM

    smoked anything especially cheese

  • Jenamarie  on  1/27/2018 at 9:39 PM

    Asian spiced hot smoked salmon!

  • Bakersdozen  on  1/28/2018 at 1:01 AM

    I want to try the Cold smoked trout.

  • lynneskip  on  1/28/2018 at 7:07 AM

    smoked butter for sure, to use in evertthing...

  • RickPearson54  on  1/28/2018 at 9:02 AM

    Fennel salad

  • PennyBarr  on  1/28/2018 at 4:00 PM

    Definitely love to try the smoked butter!

  • Whyvette  on  1/28/2018 at 8:00 PM

    Cold smoked salmon.

  • jim.windle  on  1/29/2018 at 9:54 AM

    Traditional kippers

  • annmartina  on  1/29/2018 at 1:17 PM

    smoked butter

  • ladybrooke  on  1/29/2018 at 8:21 PM

    I'd try the Smoked Roquefort salad with pears and walnuts first.

  • t.t  on  2/3/2018 at 11:54 PM

    Asian spiced hot smoked salmon

  • nicolacowburn  on  2/5/2018 at 11:14 AM

    Smoked rabbit sounds yummy!

  • maria411  on  2/5/2018 at 6:31 PM

    cold smoked trout

  • soffner  on  2/10/2018 at 9:12 PM

    Smoked Roquefort salad with pears and walnuts

  • choppergirl  on  2/11/2018 at 9:04 AM

    Hot smoked shrimp

  • JenJoLa  on  2/17/2018 at 1:22 PM

    Smoked Roquefort salad with pears and walnuts

  • Karla123  on  2/17/2018 at 6:24 PM

    Smoked corn fritters plus a garden salad equals perfection!

  • orchidlady01  on  2/17/2018 at 10:17 PM

    Hot smoked salmon

  • hungryinhouston  on  2/18/2018 at 12:49 PM

    Hot smoked shrimp

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