Oak Whiskey Smoker

Red oak is a warm, open-grained hardwood — the kind of wood that looks like it came from somewhere real. The oak smoker is a circular two-piece design built around the ritual of the pour. A pinch of chips, a flame at the edge, the lid set in place while the smoke builds. Then the glass, then the drink. What goes in carries the smell of something that burned well.

The Smoker

A round base with a raised bowl at the center, fitted with a stainless steel mesh screen. A second bowl-shaped piece sits over it as a lid, trapping the smoke and holding it while your glass fills. Both pieces are red oak, finished with natural tung oil — nothing between the wood and the air. The grain carries the whole thing.

How to Use

Set the smoker base on top of the glass. Load a small pinch of wood chips into the bowl. Hold a flame to the edge until they catch and begin to smolder. Wait thirty seconds — a minute if you want it heavier — while the smoke falls through the screen into the glass below. Cover with the lid to hold the smoke in. When ready, lift the smoker off and set it aside. Pour your drink into the smoke-filled glass.

What's Included

The smoker ships with a 1 oz tin of oak chips, three stainless steel mesh screens, and a small drawstring bag. The chips are milled in our shop from the same red oak stock the smoker is cut from.

A butane torch is not included; a standard kitchen torch works well and is available at most kitchen and home stores.