Wood chunks on the coals

Yes. Just throw wood chunks directly onto the hot charcoal.

That’s it. No smoker box, no soaking, no gadget. Grab some hardwood chunks — hickory, apple, mesquite, whatever you like — and toss a couple right on the lit coals when you put your food on. They’ll smolder and smoke for about 30-45 minutes. Add more if you want longer.

If all you have are wood chips, don’t soak them. Soaking just steams them before they burn, and you lose the clean smoke. Instead, make a foil packet: pile a handful of chips in the center of a square of heavy-duty foil, fold it up into a loose pouch, poke a few holes, and set it on the coals. Works fine.

The key is hardwood, not softwood like pine or fir. And don’t overdo it — too much smoke can make food bitter, especially with strong woods like mesquite or hickory. Two chunks or one pouch is plenty for most cooks.

You’ve already got a charcoal grill. You don’t need another piece of gear.