Smoke in the Key of Love

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They say behind every great man is a great woman. But we’ve found that behind some great restaurants is a great man and a great woman. Smoke, one of Baltimore’s buzziest eateries, comes to us courtesy of coupledom—engaged duo Josh White and Hope Seidl run Smoke from top to bottom.

When asked what it’s like working with his fiance, Chef Josh said “I love it. We have the same vision so that helps tremendously. We are smoke, and each other’s biggest fans.“ And that folks, is the key to success. Believing in one another, and the product so passionately, that it translates into your brand.

Josh and Hope started dating and fell in love instantly during the earlier part of 2016, while Josh was actually planning Smoke. They spent the summer running errands to Home Depot, and the restaurant store, dotted with days by the pool and late summer nights. Smoke opened in October 2016, and during that first year Hope wasn’t so “hands on”. She was Josh’s biggest cheerleader and number one support system. During the second year Hope actually became a part of the company, and started taking some of the biggest responsibilities, that Josh admittedly just didn’t have the time for. (Bookkeeping, social media, marketing, organizing events, networking, etc.) You see, he is the creative force behind every aspect at smoke. She’s the grease that makes all the wheels turn, and helps bring his vision to life.

Hope said “The first year of being in business together was the most eye opening and most gratifying year of my life. But, the truth of what it means to be a couple in business together is that it is not lovey-dovey all the time. It makes you become a better listener, communicator and participant. It teaches you to set boundaries. We realized early on that we can’t elevate the arguments we have in the workplace to become a husband-and-wife fight or vice versa. So, we adopted a strict “code word” policy, that admittedly was Josh’s idea. We have a code word, like, a safe word, and when we don’t want to talk about work anymore, or the other is talking too much about work, we say the code word and that ends it. End of discussion, thank u next, topic.”

You won’t know if working with your partner is for you unless you try it, but according to Chef Josh if your partner is your best friend, it will work out just fine.


Join Josh and Hope for Smoke in the Key of Love, Chef Josh White’s ode to love, via food. We will be offering 3 seatings on Thursday February 14, Valentine’s Day, 2019. Come and enjoy a 3 course meal hand prepared and smoked with love. Treat your significant other to a Valentine’s experience like they’ve never seen! Enjoy “Love” themed playlists, fun decorations, and drink mixes for your BYOB fun!

We will only be releasing a limited amount of seats for this event! Tickets will go on sale soon! RSVP to the facebook event below to be the first to know when tickets are available!

36 Chambers

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what makes a clasiscally trained chef turned bbq master want to throw a chinese new year party?


As long as I can remember, I’ve always loved Chinese food. Growing up with a Jewish mother and Grandparents, it was definitely our “go to” cuisine. When I lived in Rhode Island as a kid, we’d go to this (in retrospect) super 80’s Chinese restaurant, “Mai Tai”. Not your typical take out place, but a full dining room, dimly lit with classic Chinese tschotchkes. It was classic Chinese-American food. Wonton soup, egg rolls, general tso’s chicken and where I fell in love with all this awesome food.  It’s where I learned how to use chopsticks, drank Shirley Temples from Tiki cups, and discovered that duck sauce does not, in fact, contain duck.

It’s where I discovered my favorite dish, the pu pu platter for two. Not only did this awesome carved wooden bowl house crispy fried shrimp, egg rolls, roasted pork, chicken wings, spare ribs, but it had an actual fire in the middle for you to heat up your food surrounded by skewers of exotic fruit. (child safety in the 80’s? Psssht) THIS WAS AWESOME. Fortunately I was a portly lad in my younger days and that only prepped me for eating this 2 person meal for the rest of my life. I still order it to this day.

One time my brother got a bloody nose, right in the middle of dinner and as my mom was getting us ready to leave and get him fixed up, the server, who’s family owned the place, had him lay back and took greens from my wonton soup and packed them in his nose! (yes this actually happened, again it was the 80’s) The bleeding stopped and we finished dinner.  

That story has been told a million times over the past 35 years or so, but it shows that Chinese food is more than just a meal. It’s an experience. It’s sharing and trying new things and getting the best fortune out of the fortune cookies.


see ya on february 2.

Walter White Bread Pudding

named after our dog walter white, this bread pudding is as sweet as he is!

[and equally addictive as another man of the same name…(; ]


this one is a crowd favorite. named after our dog, Walter White.

this bad ass dessert has sold out every time we’ve put it on the menu at Smoke.  once you taste it (if you haven’t already), you’ll now why.  I have a wicked sweet tooth and totally crave this masterpiece regularly.  I like to over indulge when I serve it at the shop and add some house smoked whipped cream and dulce de leche (recipe below).  

here’s a pro insider tip: save some for breakfast.  

it makes the BEST French toast. for reals.

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2 cups heavy cream

1 cup whole milk

½ cup granulated sugar

1 ¾ cups white chocolate chips

3 large eggs

6 large egg yolks

½ vanilla bean, split and scraped or 1½ tsp vanilla extract

1 loaf brioche or challah, depending upon size, cut into small cubes, roughly 2 inches



1.    preheat oven to 350°F

2.    add eggs, egg yolks, and vanilla to blender and mix well

3.    pour egg mixture into into a mixing bowl and whisk in sugar, heavy cream and milk until blended

4.    in a bread pan or other pan deep enough to hold mixture, place enough parchment paper to cover surface of pan and also extra on all sides, to lift bread pudding out. spray with nonstick pan spray

5.    place half the bread in the pan.  pour half the egg mixture over top along with half the chocolate chips.  mix lightly and allow bread to soak up liquid

6.    add the other half of the egg mixture and chocolate chips, mix lightly and allow bread to oak up remaining liquid.

7.    sit at room temp for 30 minutes before cooking.

8.    cover with foil and bake for 1 hour

9.    turn pan and cook for 1 hour or until custard is cooked through.  test by poking center with a toothpick.  when it comes out clean, remove foil.

10.cook for another 20-30 minutes, until top is golden brown


At this point you can do one of two things, if you have no patience and want to get the mofo into your mouth ASAP, then once its cool enough to handle, dig in!  

if you want to make it look nice and pretty (and have some left over for French toast), let it cool on the counter for an hour, then throw it in the fridge overnight. 

here’s where that handy dandy parchment sling comes in!  run a knife along all sides of the pan to loosen it.  it will take a little patience, but you can pull the bread pudding right out carefully by the sling. if it’s super tricky, I like to flip it upside down and bang it on the counter once or twice to help it out. once its unmolded, slice that bad boy into pieces. 

heat a pan up over medium-high heat. drop in a little bit of butter and lay the beautiful slice down.  once its golden brown, flip it over and finish off the other side. drizzle on some dulce de leche and get crazy!


Dulce de leche:

I’ve made this so many different ways and this is by far the easiest and most consistent method.  


1 can of sweetened condensed milk


1.    remove the label from the can and place in a pot deep enough to cover the can with 2 inches of water.

2.    bring water to light boil.  reduce heat and simmer for 2 ½ hours.

3.    carefully remove can from water with tongs.  allow to cool to before opening.

as always, if you make some #hickorysmokedgoodness magic in your own kitchen, don’t forget to tag us!


Josh's Thankgsiving Turkey Brine

Hey there #smokedawg!

Upgrade your bird this Thanksgiving!

Use Chef Josh White’s recipe to sweet tea brine your thanksgiving turkey! We recommend brining your bird for 24 hours before you cook it for optimal “juicy”-ness.

If you’re brining your bird with our recipe this year, take a pic and tag us on the ‘gram to be featured! @hickorysmokedgoodness ! Don’t forget to make turkey day fowl balls with your left overs!


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