Recipe Courtesy of Lou and Leslie Ekus, Holy Smokes BBQ and Whole Hog House, West Hatfield, Massachusetts
Preheat smoker to 200 degree F.
Place the chocolate and cream in a 9×12-iinch baking dish. Put in smoker for 15 to 40 minutes (time will vary depending on amount of smoke flavour you desire).
Remove from smoker. Whisk until the mixture is smooth and the chocolate has melted. Sprinkle in the cinnamon and the cayenne. Whisk until well blended.
Pour chocolate sauce over vanilla ice cream and top with whipped cream & garnish with a cinnamon stick.