Wood

• Choice of wood plays a paramount role in smoke penetration, burning time and the aromatic properties of smoked food. Always choose hard firewood, such as cedar, mesquite or cherry, and avoid resinous woods, such as pine, mahogany and fir. Each wood contributes aroma and flavor elements redolent of the item it produces, and burns at its own rate. For instance, pecan wood introduces a fruity, earthy aroma and burns at a lower temperature than many other woods, making it ideal for hams. Mesquite burns slower than most other wood types, and is usually supplemented with a faster-burning wood when used in smokers. Cherry lends sweet notes to a food's flavor profile, and burns at a pace ideal for small poultry and fish. Put wood chips in a vented, aluminum-foil pouch prior to placing them on the coals or in the pan to prolong their burning time.
  
  

Herbs

• Although often overlooked when choosing woods for smoking, fresh herbs contribute pronounced flavors to food as it smokes. Although making herbs the primary source of heat for a smoker is not feasible, using them toward the end of cooking or intermittently throughout adds depth of flavor to smoked foods. Soak the herbs and stems for one to two minutes in water prior to use to prolong burning time. Herbs commonly used in smoking food include basil, thyme, bay leaves, sage and oregano.
  
  

Aromatics

• Adding aromatics to a smoker's water pan works in tandem with the smoke to create additional flavors in smoked food. Similar to placing fennel fronds or star anise in the poaching liquid of seafood, adding orange peels, ale or wine to the smoker's steam pan creates complex flavor combinations unattainable by using wood and water alone. Aromatics commonly used in smoker water pans include cinnamon sticks, cloves, fruit peels and black peppercorns.
  
  

Cooking

• Foods on the bottom shelf of the smoker, or foods closest to the heat source, will cook faster than those above it; rotate food between the racks during the smoking to promote even cooking. Add glazes and other high-sugar sauces, such as barbecue, in the last 30 minutes of cooking; adding high-sugar sauces too early prompts them to burn. Do not use accelerants when starting a smoker; they transfer chemical elements to the flavor and aroma of smoking foods. Add marinades or spice rubs 24 hours prior to smoking for optimal effectiveness.