Smoked everything, all the time! That’s the motto of food author Charlotte Pike’s new book. With recipes and techniques for adding smoky flavor and succulent texture to everything in your fridge, larder and beyond, this is one book the smoke enthusiast needs to own. Ever made barbecued lobster? Slather some smoked butter on top for an unforgettable shellfish experience. 

Fresh lobster is always a real treat, but the sweet flesh tastes particularly sublime when cooked with smoked butter. It makes a really special centerpiece for a barbecue or summer supper, enjoyed al fresco. I like the flavor of cooking the lobster over oak and hickory wood charcoal on the Big Green Egg here.

Reprinted with permission from Smoking Hot & Cold