Wood chips are the key to imparting flavor during the smoking process and are most effective in charcoal and wood-fueled grills and smokers. Different types of hardwoods provide varying flavors that complement specific meats.

Apply dry-rub seasonings to the desired meat the night before cooking and allow it to sit, draped in plastic wrap, in the fridge. This allows the seasonings to absorb into the meat, curing it.

Dump wood chips in the bowl or bucket and cover with beer, wine or water, allowing the chips to soak for at least an hour prior to cooking time.

Thirty minutes before smoking, build a small charcoal fire in the smoker or grill side firebox using about four or five handfuls of lump charcoal and an electric charcoal starter. This size fire should be maintained throughout the smoking process.

Place the cured meat on the rack of the grill or smoking chamber and close the lid. A tightly sealed lid ensures more even, stable temperatures inside the smoking chamber.

Add a handful of wet wood chips or one or two fist-sized wood chunks to the hot coals every 30 minutes to slow-season the meat with natural hardwood smoke.

Add one or two handfuls of lump charcoal every hour or so, depending on the outside temperature and wind. The heavier the wind, the faster the charcoal will burn up.