Instructions: Line inside of the bottom of a wok with a crisscross of heavy-duty foil, including a 3 inch overhang on all sides. Similarly line the inside of the lid.

Outfit wok with a wire rack with legs that will lift at least 1/2 inch off the bottom of the wok.

Combine all ingredients except the meat, poultry, fish, vegetables or pasta.

Spread evenly in a thin layer on foil in wok. Place foods to be smoked on rack but do not place rack in wok yet. Cover wok tightly, crimping foil that extends from base and the lid of wok.

Heat wok over high heat until first wisps of smoke emerge from wok. Place rack in wok, then re-cover tightly and cook 5 minutes for a light smoking, 10 to 15 minutes for a medium smoking. Repeat as necessary.

To smoke foods longer than 15 minutes, replace original batch of smoking ingredients with successive batches. Otherwise, the smoking ingredients will burn and adversely affect the dish.

One pound of bone-in chicken breasts, for example, will require from 25 to 35 minutes of high heat in a fully smoking wok. Test by inserting a knife into the thickest part of the breast to make sure juices are clear. An instant-read thermometer should show 165 to 170 degrees at the thickest point away from the bone.

Note: Fragrant herbs such as fresh rosemary, thyme or oregano can be added to the blend as desired, or the sugar and aromatics can be increased to sweeten the smoky flavor.

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