Q: You can use just about any wood you like for smoking and making liquid smoke. Some of the most popular woods include apple, cherry, peach, birch, hickory, oak, pecan, maple, and mesquite. Mesquite and hickory woods will have the smokiest taste of all the wood types, while the fruit woods will impart a slightly sweet and fruity aroma. Wood chips are small and can ignite easily, so it’s important to soak them before smoking. Transfer about 2 cups (180 g) of chips to a large bowl and cover the chips with water. Let the chips soak for half an hour. Larger wood chunks don’t have to be soaked prior to smoking. Transfer the chips to a colander. Leave them in the colander for about five minutes to allow excess water to drain out. This will help the wood heat up faster. Transfer the drained chips or chunks into the center of a large piece of aluminum foil, and fold up the sides of the foil to make an open pouch to hold the chips. You can use a wood chip smoker box instead of the foil if you have one. Place the chips in the box and put on the lid. Use a pair of barbecue tongs to pick up the package of wood chips, making sure the foil doesn’t open up. On a charcoal or gas barbecue, place the pack of chips directly on the grill, to the side of the charcoal or flame. In a smoker, place the chips on the grill above the charcoal. In a chimenea, place the foil directly on the hot embers. You can cook meat, vegetables, or other food on the smoker while you're capturing the liquid smoke. Not only will this make the most of the hot smoker, but it will also impart a unique flavor to your liquid smoke.  Cooking and making liquid smoke at the same time works best with a smoker, because you don’t have to disturb the smoke-catching assembly to flip or test the food until the end. You can cook food on a grill when you're making liquid smoke, but you'll have to carefully remove the Bundt pan, mixing bowl, and ice from the chimney to flip or check the food. Protect your hands with oven mitts or silicone gloves before touching the Bundt pan.
A: Choose your wood chips. Soak the wood chips for 30 minutes. Drain the wood chips. Wrap the chips in foil. Place the chips on the grill or coals. Cook food on the smoker as you smoke the wood.

Q: With a weight in each hand, stand with your arms at your sides and your feet shoulder-width apart. Curl your left arm to your shoulder and then raise your hand straight overhead. While you raise your hand, simultaneously lift your right leg up and forward until your thigh is parallel to the floor. Return to your starting position before repeating the same exercise with the sides in reverse to complete one repetition. Repeat for a total of 20 repetitions and rest for 30 seconds before moving on to the next exercise.  Use hand weights that are two to five pounds for all of these exercises. If you're a beginner, start with two-pound weights and work your way up to five as you build strength.  If you don't have a set of hand weights, you can use any two objects of equal weight that you are able to grip firmly. Start in a partial squatting position with your knees bent and feet splayed to the side. Hold a weight in each hand and leave your arms hanging in front of you. From this position, slowly stand up, simultaneously raising your arms up and in line with your shoulders. Continue upwards, standing on your toes with your heels about two inches off the ground. To complete one repetition, return to your starting position with these motions in reverse. Do a total of 25 repetitions and then rest for 30 seconds.  Time how long it takes you to do 25 repetitions at the beginning. As your strength improves, keep this exercise at the same time, but try increasing your repetitions. If you have trouble gripping hand weights for this exercise, you can try using velcro wrist weights instead. Stand with your legs apart, heels slightly raised off the ground. While holding your hand weights, throw a jab with your right hand towards your left side. Return to your starting position and throw  a jab with your left hand towards your right side. Doing one jab for each side is one repetition. Do a set of a total of 20 repetitions before resting for 30 seconds.  As you practice try to increase the number of repetitions you can do in a roughly two minute span of time. Heavy wrist weights are also effective for this exercise and may be less ungainly for throwing punches. Lie on a flat surface with your knees bent and your feet flat on the floor. Hold the weights in your hands with your arms lining up straight with your shoulders and flat against the ground. Using your core muscles, raise your hips and lower abdomen until your trunk makes a straight line with your thighs. While raising your hips, simultaneously bring your hands together over your chest, holding your arms straight up. Keep your upper back on the floor at all times. Slowly return to your starting position to complete one repetition. Do a total of 25 repetitions to finish your workout.  To prevent injury or discomfort, do this exercise on a soft but firm surface like a yoga mat or carpeting. When you're first starting out, doing this combination may be especially difficult. Although not as efficient, consider splitting the bridge and chest fly into two separate exercises.
A:
Do a set of 20 opposite arm and leg raises. Perform a set of 25 lateral arm raises. Throw a set of 20 jabs. Do a set of 25 combination bridge and chest fly exercises.