Instructions: We use primarily pecan wood at The Doves Nest and recommend using a large amount of wood charcoal so that the coals will burn slowly. (Charcoal briquets, especially those infused with liquid starter, can give off fumes that will ruin the flavor of the food you are smoking.)

The rule of thumb to follow when smoking is to allow 30 minutes smoking time per pound of meat, fish, or game.

Wood chips or branches are soaked in water and placed on top of the wood charcoal once it has burned down to a gray ash. If the wood is still green, you do not need to soak it first. Dry pieces, however, must be soaked well so they will give off smoke instead of burning. If the wood chips burn down, keep adding fresh chips so the smoke will stay constant.

The easiest smokers to use at home are the outdoor cookers sold as

"smokers" at most grocery or hardware stores. The pan that holds the coals is in the bottom of the 2- to 3-foot tall cooker. A pan to hold water rests between the coals and the cooking rack; this will help keep your meat from drying out. A dome lid traps the smoke.

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