Use a generous portion of coals on the bottom pan, stacking them into a pyramid and letting them burn until white hot. Then spread them around evenly and add the wood chips which have been soaking in water for about 1/2 hour. Place the drip pan containing water (or wine, beer, barbecue sauce, or remaining marinade) onto the next layer. Next, add a grill with your main course (slab of ribs, roast, whole chicken, lobster, etc.) placed on it. (The top grill can be added with veggies or corn-on-the-cob or potatoes about 2 hours before the meat is done, if desired.) Then place the lid on it and forget about it for 6 to 8 hours, as it takes a while to cook thoroughly using this method. It will smoke heavily for about 15 to 20 minutes until the wood chips have burned completely. The meat will just fall off the bone and the flavor is simply delicious when done. You may want to use a couple of large spoons to remove the meat from the grill so it doesn't completely fall apart on you.
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