After the coals are going and the wood is smoking, set the grate over the fire and place your meat on the cool side of the grill, above the drip pan. Cover the grill and let the smoke do its thing. Depending on how long you need to smoke, you might need to add more coals throughout the cooking process. The trick is to monitor both the grill temperature and the internal temp of your meat closely, so invest in a good dual-probe thermometer. From there, it just takes time and patience to turn out a delicious meal of smoked deer, duck, or other wild game.