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Smoked Black Pepper | Hardwood-Smoked Peppercorns for Intense BBQ Flavor
Pepper meets fire. Our smoked black peppercorns are slowly smoked over hardwood, infusing classic pepper heat with deep, campfire-like flavor. One crack and your kitchen smells like a Texas smokehouse. Essential for grillers, BBQ enthusiasts, and anyone who wants their food to taste like it came off an open flame.
The secret weapon of pitmasters and backyard grillers alike
• Brooklyn • Manhattan • East Village •
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Smoky Depth
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Perfect for Steak
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Hardwood Smoked
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Unique Flavor
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Flavor Profile
Smoked Whole Peppercorns
Deep, rich smokiness upfront
Classic pepper heat builds behind
Campfire and charcoal notes
Earthy, almost meaty depth
Long, warming finish
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Why Smoked Pepper?
Adds smokehouse flavor without a smoker
Brings outdoor BBQ taste indoors
Creates depth in simple dishes
Pairs naturally with grilled meats
A finishing touch that transforms plates
How to Use Smoked Pepper
Finish grilled steaks: Crack generously over ribeye, strip steak, or filet mignon right off the grill—the smoke on smoke effect is incredible
Elevate burgers: Mix into ground beef before forming patties, or crack over the finished burger for double smoke flavor
Transform mac and cheese: A few cracks turn comfort food into something special with a hint of smoky sophistication
Season smoked meats: Add to rubs for brisket, pork shoulder, or ribs to amplify the smokehouse effect
Upgrade eggs: Scrambled eggs, omelettes, and frittatas get an unexpected depth from smoked pepper
Bloody Marys: Rim glasses with smoked pepper for a cocktail that tastes like brunch at a BBQ joint
Sides: Baked beans, coleslaw, mac and cheese, corn on the cob
Cocktails: Bloody Mary, Mezcal cocktails, smoked Old Fashioned
Pro tip: Use smoked pepper as a finishing spice, not just during cooking. The smoky aromatics are most pronounced when cracked fresh over a hot dish. Add at the table for maximum impact.
The Smoking Process
Our peppercorns are cold-smoked over hardwood for hours, allowing smoke to penetrate without cooking the pepper. This preserves the essential oils and piperine that give pepper its heat, while adding deep, complex smokiness. The result is authentic smoke flavor that can't be replicated with liquid smoke or artificial flavoring.
