How to Smoke in a Wok1/2 cup raw rice1/2 cup dark brown sugar1/2 cup tea leaves (bulk pekoe works fine)2 sticks cinnamon4 strips orange rind2 star aniseLine a wok and lid with foil so it hangs over theedges by 2 inches (make sure it's THOROUGHLYcovered with heavy-duty foil .. I'd use anold wok or old cast iron dutch oven devotedjust to smoking (garage sale? :)) .. this technique made my wok very sticky .. now only used for smoking). Put the rice, brownsugar, tea, cinnamon, orange rind and anisein the bottom. Set a rack on top. Put a piece of foil on the rack (I used a plate - gotruined .. use an old one or wrap COMPLETELYin foil) and set the ____ on it.OPEN YOUR WINDOWS and TURN ON YOUR FAN.Turn the heat to high. The sugar will beginto melt in 5 minutes (but don't just walk away). Set the lid on - thefoil will still be outside the pan-then bringthe foil up over the outside rim of the lidto prevent steam from escaping. Smoke for15 minutes, then turn off the heat and leavefor another 5 minutes (I'm amending instructionsfrom elsewhere .. as I recall, I left the chiles in quite a bit longer).These are the smoking ingredients and technique fortea-smoked chicken. I have smoked chipotleslike this using just soaked wood chips .. or just the rice and brown sugar, maybe some loosetea. Anything that smokes is the idea for the chiles, unless you want them orange and anise flavored ;).You can smoke anything you want this way, btw .. tofu,seitan, tomatoes, onions, etc.Good luck,Janet