Smoked hot honey takes the classic sweet-heat condiment to a whole new level. By infusing honey with chipotle powder and cherry wood smoke, you get a deep, complex flavor that’s smoky, spicy and slightly sweet all at once.
This recipe is made entirely on the smoker in a disposable aluminum pan at 225F. The smoke penetrates the honey as it warms, adding a layer of flavor you simply can’t get on the stovetop.
Drizzle it on ribs, chicken, pizza, biscuits or anything else that needs a little fire.
If you don’t have a smoker, you can still make a great hot honey on the stovetop. Follow my Gochugaru Hot Honey recipe for the quicker stovetop version.
What Is Smoked Hot Honey?
Hot honey is a sweet, spicy, slightly tangy condiment that’s taken over restaurant menus and backyard cookouts. Smoked hot honey takes that classic and makes it smokier.
The process is simple. You mix honey and chile in a shallow pan, set it on your smoker uncovered, and let the wood smoke do its work. The honey absorbs the smoke as it warms, picking up a rich, woodsy depth that stovetop versions can’t replicate.
This version uses chipotle powder instead of red pepper flakes, which doubles down on the smoky flavor profile and gives the heat a slower, earthier burn. It’s the kind of condiment that makes people stop mid-bite and ask what’s on their food.
If you love smoked and live fire cooking, this is a recipe you’ll make on repeat all season long.
Smoked Hot Honey
Ingredients
- 1 cup honey
- 1 tbsp chipotle powder
- 1 tbsp apple cider vinegar
Instructions
- Preheat: Preheat your smoker to 225F. Add cherry wood chunks or chips for smoke. Allow the smoker to come up to temperature and run clean smoke before adding the honey.
- Mix: Add the honey and chipotle powder to a disposable aluminum pan. Stir to combine.
- Smoke: Place the pan on the smoker. Smoke for 45 minutes, stirring once or twice during the cook. The honey will thin out as it warms and deepen slightly in color as it absorbs the smoke.
- Finish: Remove the pan from the heat. Stir in the vinegar. Let it cool to room temperature. Strain and store.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What You’ll Need
- Honey: Any standard honey works here. A mild clover honey lets the smoke and chipotle flavors shine. Raw honey also works but avoid heating it above 150F if you want to preserve its raw properties.
- Chipotle Powder: This is what makes this recipe distinctly pitmaster-worthy. Chipotle powder is made from smoked and dried jalapeños, so it layers beautifully with the wood smoke. Find it in the spice aisle at any grocery store.
- Apple Cider Vinegar: Stirred in after smoking to add a subtle tang that balances the sweetness.
- Disposable Aluminum Pan: You’ll need a shallow pan to hold the honey on the smoker. A standard disposable aluminum drip pan works perfectly. It’s shallow enough for the smoke to reach the honey and easy to clean up.
- Cherry Wood: Cherry wood produces a mild, slightly sweet smoke that complements the honey without overpowering it. Hickory or apple wood also work if that’s what you have on hand.
Substitution: Prefer a classic hot honey? Substitute 2 teaspoons of red pepper flakes instead of the chipotle powder.
See the full recipe card above for servings and a full list of ingredients.
How to Make Smoked Hot Honey
Step 1: Preheat the Smoker
Preheat your smoker to 225F. Add cherry wood chunks or chips for smoke. Allow the smoker to come up to temperature and run clean smoke before adding the honey.
Step 2: Mix
Add the honey and chipotle powder to a disposable aluminum pan. Stir to combine. The mixture will look dark and rusty. That’s exactly right.
Step 3: Smoke
Place the pan on the smoker grate uncovered. Smoke at 225F for 45 minutes, stirring once or twice during the cook. The honey will thin out as it warms and deepen slightly in color as it absorbs the smoke.
PRO TIP: Leave the pan uncovered the entire time. The smoke needs direct access to the honey to do its job. Covering it will trap steam and dilute the flavor.
Step 4: Add the Vinegar
Remove the pan from the smoker. Stir in the apple cider vinegar while the honey is still warm. Taste and adjust. Add a pinch more chipotle powder if you want more heat.
Step 5: Store or Serve
Allow the honey to cool to room temperature. Strain into a glass jar or squeeze bottle. Use immediately or store for later. The smoked flavor will continue to develop over the first 24 hours.
How to Use Smoked Hot Honey
The smoky depth of this hot honey makes it especially incredible on grilled and smoked proteins. Here are some of the best ways to use it:
- Ribs: Brush on during the last 10-15 minutes of a smoke session for a sticky, lacquered finish that caramelizes beautifully.
- Chicken wings: Toss smoked wings in a generous drizzle right before serving for a sweet-heat glaze.
- Pizza: Drizzle over a finished pie straight from the grill. Try it on my Hot Honey Bee Sting Pizza.
- Biscuits and fried chicken: The smoky heat against a fluffy biscuit is next level. See it in action in my Nashville Hot Honey Chicken and Biscuits.
- Cheese boards: Pour over brie or cream cheese with crackers for an easy appetizer that gets people talking.
- Smoked vegetables: Drizzle over smoked carrots, cauliflower or sweet potatoes for a simple side with serious flavor.
(Don’t actually eat it on wood chunks – that’s just for show lol)
Storage
Store smoked hot honey in an airtight glass jar or squeeze bottle at room temperature for up to 2 months. Honey is naturally antimicrobial and does not need to be refrigerated. Keep it away from direct sunlight and heat sources.
Per USDA guidelines, honey stored properly at room temperature has an indefinitely stable shelf life, though flavor is best within the first 2 months for this infused version.
GCG Pro Pitmaster Tips
- Use cherry wood for a mild, sweet smoke that complements the honey
- Leave the pan uncovered the entire smoke so the honey can fully absorb the smoke flavor
- Stir once or twice during the smoke to keep the chipotle evenly distributed
- The smoked flavor deepens overnight; make it the day before for the best results
Smoke hot honey at 225°F. This is warm enough to thin the honey and allow it to absorb smoke without boiling or scorching. Do not exceed 250°F.
Smoke hot honey for 30-45 minutes at 225°F. Thirty minutes gives you a lighter smoke flavor. Forty-five minutes gives you a deeper, more pronounced smokiness. Taste at 30 minutes and decide from there.
Cherry wood is the best choice for smoked hot honey. It produces a mild, slightly sweet smoke that complements the honey without overpowering it. Apple wood is a great second option. Avoid mesquite, which can be too aggressive for something as delicate as honey.
Yes — make it on the stovetop instead. Check out my Gochugaru Hot Honey recipe for the stovetop method. You won’t get the smoke flavor, but you’ll still get a delicious hot honey.
Yes. A pellet grill works great for this recipe. Set it to 225°F, use cherry pellets, and follow the same method. The results are excellent.
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- Gochugaru Hot Honey
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