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There are, however, wood-fired coffee roasters that can also impart some of the wood-smoke into the beans as they roast, Nothing will stop you from throwing your roasted coffee in a smoker and smoking it further from its current roast level.aving roasted beans for some time and having burnt a couple of batches. I can tell you without a doubt that you will not like the smell of burning coffee. My roaster is a fairly small one (1/4 cup green beans) and I have set off the smoke alarm many times and the house does not smell fresh again for a couple of days.
In addition to hardwood and charcoal, you'll also want: 1  a culinary brush used to swab meat with sauce. 2  a mop â a tool that looks like a miniature mop, that is used to apply sauce. 3  a rib rack (if you plan on smoking ribs) â a metal device that holds your rib racks up on their sides, rather than flat on the grill.nd then there's the smoke â you need to keep it smoking for hours. 1  Keeping the heat steady and low takes work. 2  If you are working with a standard kettle charcoal grill, you'll want a chimney-starter full of charcoal. 3  Hardwood charcoal burns with an intense, clean heat, but doesn't last long.