Congratulations, after four solid days of basic grilling advice, you're pretty much an expert. It's time to graduate to the next level—the introduction of smoke. I contend that smoke produced from charcoal will lend a very slight smokiness to food (the old, charcoal tastes better than gas debate), but you need to step up your game if you want real flavor out of your grilling medium.
Stepping into the world of smoking meat can feel like entering a large and mysterious forest. Literally. There’s wood everywhere and it’s easy to get lost. What’s alder wood? Is mesquite too strong for poultry? Is maple as sweet as it sounds? Luckily we made this handy wood smoking chart to serve as your compass while you travel on your smoky journey. | Char-Broil
8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke. http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/