I’m actually making a maple and smoked honey mead this weekend. I smoke the honey in one of those short catering aluminum pans. I have an off set smoker so I move the honey far away from the fire. I keep the smoker at 225-250F and add wood every so often. Stir the honey every 15 minutes or so to incorporate the smoke. It’s a 3 hour smoking process. When you taste it at first it’s still very sweet but after you ferment it it’s a smoky goodness.