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With barbecue, smoke and heat make the magic. In order to have both smoke and heat, you need wood. That wood can be in the form of coals you burn down in a pit and shovel under your piece of meat. It can be in whole logs you put in a pit. You can use carbonized wood, commonly called charcoal.

For your smoke source, you can use logs, chunks, or chips. These three sizes of wood are readily available at most hardware stores. Logs give you the slowest burn of the three, chunks are next, and chips burn fastest. What you use depends on the type of smoker or grill you have and the size constraints. None of the three is preferred — you just need to understand that they have differences.

Nearly always, you cook barbecue over indirect heat. You place the meat off to the side, not directly over the burning wood.

The one sure thing is that if you don’t have heat and you don’t have smoke, you don’t have the great American tradition of barbecue.