Smoking meat at home might seem hard but if you have access to a yard or patio and own a charcoal grill, you’re halfway there, according to Adam Truhler, aka The Grilling Dad.

All you need to do is create a hot zone by tightly piling the coals on one side of the grill, and close the top vents on this side while keeping them open over the coal-free area.

The latter side provides indirect heat for cooking. The smoke is provided courtesy of wood chunks that you soak in water for 30 minutes before placing on top of the coals.

For a gas grill, it needs at least two or more burners. For the hot zone, remove the grill grates and light one burner; the wood chips will be contained in a bowl or smoker box.