Step 1: The Setup
Cover your wok in a piece of heavy duty foil that hangs over the edges by at least 5-6 inches on the sides. The foil should be pressed into the base of the wok and be wide enough on all sides to come up over the edges of a metal rack set on top of it.
If you have a round rack that can be inserted into the wok, all the better, so long as it is at least three inches above the floor of the wok. A regular cooling rack works fine.
Step 2: Add Your Smoking Ingredients
Place your smoking ingredients in the base of the wok. In this case, I'm using a mix of sugar, white rice, green tea pearls, star anise, and coriander seeds to smoke some chicken wings.
Step 3: Light'er Up!
Set the burner to medium-high and let the wok heat up until the ingredients inside start releasing smoke, about 5 minutes. The sugar will burn first, then the other ingredients will start smoking. From here, work quickly through the next step so that your house doesn't fill with smoke.
Step 4: Add Your Food
Return the rack to above the wok, then place the food to be smoked on top of it. Make sure that none of the pieces stick out over the edge of the wok.
If smoking multiple items, leave space in between them to allow for circulation. Foods should also be placed as close to the center of the wok as possible—the edges get hotter than the middle because of convection patterns.
Step 5: Seal It
Place a second large piece of heavy duty aluminum foil over the top of the food. Lift the edges of the bottom sheet up and crimp the two pieces of foil together tightly so that the entire rack is enclosed in a foil tent. You may consider using kitchen towels or oven mitts while doing this, as the foil can get pretty hot.
Try and leave as much room for circulation above the food as possible.
For most foods, I leave the wok over medium heat for 10 minutes, then shut off the heat and let the food sit for a further 20 minutes, during which time the smoke dissipates.
Step 6: Thank God for Foil
This is why you want to line your wok with foil. If you forget to use it, you've just ruined your wok. You have to scrape out the mess (boiling water in the wok works), and re-season your pan. Not fun.
Step 7: Done Smoked
When poultry is smoked, its skin will tighten up and take on a burnished appearance. For best results, most foods need to be cooked with a different method after smoking. These wings are gonna get broiled.
Step 8: Served
Tea-smoked, broiled chicken wings. The smoking process renders the skin paper-thin so that it gets a snap, almost like a hot dog skin. It also lends it a deep mahogany color after broiling, somewhat similar to Peking duck.