In a large bowl filled with water, pre-soak wood chips for at least an hour. After they have soaked, remove them from the water and place into a stainless steel smoker box.
Turn two burners on high to ignite the flame. Place the box directly on the drip shield over the flame. Place a Bluetooth thermometer on the grill grates over the indirect heat. Close the lid and and run the heat on high until you smell and see smoke rising.
When you see that the chips have ignited, reduce the heat to your target cooking temperature which is most commonly in the range of 225 - 275 degrees F. Note: The best place to monitor your temperature in the cooking chamber is over the indirect side of the grill where the meat will be cooked.
At the target temperature this is when to add your meat on the indirect side of the grill. We also recommend using a meat thermometer probe that you place into the meat and watch the internal temperature without having to open the grill.
Follow your intended recipe instructions, and if the cooking process will take longer than one hour, replace the wood chips once an hour.