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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.
1. Choose a type of meat to smoke. The smoking technique can be used on any type of meat, but it's usually best for tough cuts that need a long, slow cooking time. The slow cooking process breaks down the fat and connective tissue so that the meat becomes extremely tender.et the smoker ready for cooking. Each smoker has different specifications as to how to get it ready to start smoking the meat. If you're using wood or charcoal as fuel, light up your materials in the grill and wait until they burn down and are no longer producing flames.