Using smoked ice is an easy way to add a smoky twist to cocktails. Below you’ll find everything you need to know about making smoked ice cubes at home—perfect for elevating whiskey, bourbon, or your favorite mixed drinks.
Making Smoked Ice
We’ve been making smoked ice since we started using our Traeger in 2017, and it quickly became one of our favorite ways to add subtle smoke to drinks. Smoked ice works beautifully in cocktails and is also a nice accent for a simple glass of whiskey.
If you enjoy experimenting with cocktails or you’re a whiskey or bourbon drinker who already uses a smoker, this straightforward technique is worth trying.
What is Smoked Ice
Smoked ice is simply ice made from water that has been exposed to smoke at low heat. When water is held on a smoker at a temperature too low to boil, it absorbs smoky aromatics. Once frozen, that smoky character carries into drinks as the ice melts.
Tools Needed to Make Smoked Ice
Gather a few basic kitchen tools before you start:
- Traeger, pellet grill, or other smoker – to infuse smoke into the water.
- Pellets or wood chips – choose the wood your smoker recommends or experiment with popular varieties.
- Foil pan or roasting pan – a heat-safe pan that sits directly on the grill grates.
- Large glass measuring cup – useful for pouring smoked water into molds.
- Ice cube molds – large cube trays are ideal for whiskey; a 2-inch cube works well.
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
What is in Smoked Ice?
Just water. The only ingredient is water that has been infused with smoke. If you have leftover regular ice, note that it can melt while the smoker heats up, so start with a fresh pan of water for best results.
How to Make Smoked Ice Cubes
The method is simple. Here’s an overview:
- Place a heat-safe pan on the smoker grates and fill it with water.
- Set the smoker to the “smoke” setting or to a low temperature (around 140–180°F).
- Close the lid and let the water sit in the smoke for one hour, stirring halfway through to circulate flavor.
- Allow the smoked water to cool completely, strain to remove any debris, then pour into ice cube trays and freeze until solid.
The full recipe card below includes precise timings and tips if you want step-by-step guidance.
Tips for Making Smoked Ice Cubes
- Use a shallow, wide pan so more water is exposed to smoke.
- Stir the water halfway through smoking to redistribute the smoke flavor.
- Let the water cool completely in the smoker before handling the pan to avoid burns.
- Strain the water through a fine-mesh strainer or cheesecloth to remove any ash or particles before freezing.
- Don’t smoke other foods at the same time, or the water may pick up unwanted flavors.
- Experiment with different woods to vary the smoke profile.
Smoked Ice FAQs
Have questions about smoked ice? Here are answers to common queries. Leave any additional questions in the comments and we’ll respond.
Why doesn’t the water boil off?
Water boils at 212°F. Keeping the smoker between about 140–180°F prevents significant evaporation while still allowing smoke to flavor the water.
Can I make smoked ice without a smoker?
Yes. Alternative methods include using a handheld smoking gun under a dome or enclosed container to trap smoke around a bowl of water, or trying a smoker box on a gas or charcoal grill. These options may produce less intense smoke, but they can still work well for small batches.
Can smoked water be used for other things?
Yes. Smoked water can be turned into smoked simple syrup for cocktails or used in recipes where a subtle smoky note is desirable.
What wood or pellet type should I use?
Pick a wood that complements the drink you’re serving. Popular choices include apple for a mild sweetness, pecan for a rich, nutty note, oak for a balanced smoke, and hickory for a heartier, savory character. Try different woods to discover your preference.
- Apple – mild, slightly sweet.
- Pecan – rich, nutty, slightly sweet.
- Oak – medium, classic smoke flavor.
- Hickory – robust, savory, versatile.
What cocktails taste good with smoked ice?
Smoked ice enhances many classic cocktails. Here are some that pair especially well:
- Tequila Old Fashioned
- Traditional Old Fashioned
- Bloody Mary
- Classic Whiskey Sour
- Boulevardier
- Bourbon Apple Cider
Try Making Smoked Ice at Home!
If you want to take your cocktails to the next level, try this smoked ice technique. It’s an easy, inexpensive way to add depth and complexity to drinks without changing the recipe.
If you try it, leave a comment with your impressions. Share photos on Instagram and tag @goodlifeeats with #goodlifeeatsrecipes—I’d love to see your creations.
Get More Recipes via Email
If you enjoyed this smoked ice recipe, consider signing up for email updates to receive more recipes and tips.
What are your favorite cocktail recipes to make at home?
Smoked Ice
4 cups
5 minutes
1 hour
6 hours
7 hours 5 minutes
Using smoked ice is an effective way to introduce a smoky note to cocktails. Follow the method here to make smoky ice cubes that enhance drinks without overpowering them.
Ingredients
- 4 cups Water
Instructions
- Open the Traeger lid and place a heat-safe pan (metal or foil pan) in the center of the smoker directly on the grates.
- Fill the pan with water.
- Turn the smoker on to the “smoke” setting or to a low temperature and let it run until smoke appears.
- Close the lid and smoke the water for 30 minutes.
- Open the lid, stir the water, then close the lid and smoke for another 30 minutes.
- After one hour, turn the smoker to its shutdown setting and allow the pan to cool on the grates.
- Once the water is completely cool, strain it to remove any particles and pour into ice cube trays.
- Freeze until solid.
Notes
If you’re not using a Traeger, follow your smoker’s manufacturer instructions for low-temperature smoking.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 0