I had recently purchased a bag of frozen sweet cherries, so I put them in a colander, gave them a rinse, and patted them dry. (Don’t skip this important step—smoke doesn’t adhere well to wet foods.) I soaked some of my go-to pecan chips and fired up my grill. With the grill on low, I added the chips to a little smoking box and then added the cherries, still in the colander, to the grill. I let them smoke for about two and a half hours, changing the wood twice. The resulting dark and jammy cherries were just perfect. I took half of them and brought them to a boil with some sugar and half the amount of water I normally use for a simple syrup. From here, the idea to make a grown-up smoked cherry limeade was born.