Brewing a smoked beer requires no special steps or equipment, just a special ingredient — smoked malt. Smoked malt is simply malt that has been dried in the presence of smoke. 

Smoked Beers
You can make a smoked version of any beer you like, but commercial examples come from a few select styles. Two breweries in Bamberg, Germany — Schlenkerla and Spezial — have produced smoked German lagers and ales for centuries. These include Märzens, bocks, doppelbocks and weizenbocks. American microbreweries have also experimented with smoked beers, with porter being the most commonly smoked style. 

Weyermann Beechwood Smoked  malt is also known a s rauchmalz. Beech is native to Europe and North America and is used frequently as firewood because it burns steadily and cleanly. (Beech is also the wood that Anheuser-Busch uses to age Budweiser on. In their conditioning tanks, it serves as a place for the yeast to settle.) Rauchmalz has a fairly mild smoke character and can be used for up to 100% of the grist.   At 25% will add considerable smoked aroma and flavour.