I have a lot of recipes that involve using smoke to cook. Now I know not everyone has a dedicated off set smoker like I do, but a lot of grills come with a built-in smoking tray that you can load with wood chips or chunks. If you have a charcoal kettle type grill you can still smoke by dividing your grill into two zones and placing between 35-75 (depending on the size of your grill) unlit briquettes on one side. Now when I say unlit I mean unlit charcoal that is not instant light. We want the charcoal to burn slowly not in one giant fireball. In a chimney get 12-16 briquettes lit and let them heat until ashed over (turned grey). Add the lit charcoal to the pile of unlit and top with wood chips that have soaked in water for at least an hour or wood chunks that have soaked longer. Place what you are going to smoke over the opposite side of the grill, cover and let smoke do the work.
If you live in an apartment or some other area where you are not allowed to have a grill you can smoke in the oven using a smoking pan. Now if you already have a smoking pan you most likely know how to use it. If you don’t have a smoking pan you can make your own rather inexpensively. You could use a disposable foil pan like you find in the baking section at the grocery store. Soak your wood chips in water for 2-3 hours drain and then fill the foil pan with the wood chips and cover with a sheet of aluminum foil. Use the tines of a fork poke holes in the foil. Place the pan on the oven rack on the lowest rung of your preheated oven (to what ever temp you are going to be cooking at), close the door and let the wood chips start to smoke, usually about 10-15 minutes to reach maximum smoking output. Place whatever it is you are smoking on the top rack.
I apologize for not thinking about doing this post earlier since I do have so many smoking recipes.