Heat a little oil in a pot (with a tight-fitting lid) on medium heat. Add corn kernels to pot, swirl around to coat with oil and cover with lid. Cook for 4-5 minutes, shaking pot occasionally, until the popping slows, then remove from the heat.

Add to a large bowl, drizzle with melted butter and sprinkle with salt. 

Cover bowl with a lid or cling film, place wood chips in your Piccalo smoker, ignite and fill bowl with smoke. Allow smoke to infuse for 2-3 minutes, shake lightly to incorporate smoke then remove cover and serve.

Try adding extra toppings like chilli for a savory kick or drizzle with salted caramel.