Smoking meats is a slow and low-temperature process that infuses flavor and tenderness into meats. Here's a step-by-step guide:

*Preparation*

1. *Choose the right meat*: Opt for meats with a high fat content, like brisket, pork shoulder, or ribs.

2. *Seasoning*: Apply a dry rub or marinade to the meat, depending on your desired flavor profile.

3. *Wood selection*: Choose the right wood for smoking, such as hickory, oak, or mesquite.

*Smoking Process*

1. *Setup your smoker*: Set up your smoker to run at a consistent temperature (usually between 225-250°F).

2. *Add wood*: Add wood chips or chunks to the smoker, depending on the type of smoker you're using.

3. *Add meat*: Place the meat in the smoker, fat side up (if applicable).

4. *Monitor temperature*: Ensure the smoker maintains a consistent temperature.

5. *Smoke for hours*: Smoke the meat for several hours, depending on the type and size of the meat.

*Tips and Variations*

- *Low and slow*: Smoke at a low temperature for a longer period for tender, fall-apart meat.

- *Hot smoking*: Smoke at a higher temperature (up to 300°F) for a shorter period for a crisper exterior.

- *Wrapping*: Wrap meat in foil to prevent over-smoking and promote tenderization.

- *Resting*: Let the meat rest for 30 minutes to an hour before slicing or serving.

Remember, practice makes perfect, so experiment with different woods, seasonings, and smoking times to find your ideal flavor profile!