• Soak wood chips (e.g., hickory, mesquite) in water for 30 minutes to enhance smoke production.

• Fill the smoker box with the soaked wood chips and place it directly over the heat source in a grill or smoker.

• Preheat the grill or smoker until the chips start to smoke.

• Place the food on the grill grates or smoker racks away from direct heat for indirect cooking.

• Close the lid to trap the smoke and maintain a consistent temperature.

• Monitor the cooking process, adjusting vents or burners to control heat and smoke levels.

• Smoke the food until it reaches the desired doneness or internal temperature.

• Remove the food from the smoker or grill carefully, as it will be hot and fragrant.

• Let the food rest for a few minutes to allow the smoky flavors to settle.

• Step 1: Allow the smoker box to cool completely before handling.

• Step 2: Empty the ash and used wood chips from the box.

• Step 3: Wash the smoker box with warm, soapy water and a brush or sponge to remove soot and residue.

• Step 4: Rinse thoroughly and dry with a towel to prevent rust.