For a charcoal grill, arrange medium-hot coals on both sides of a drip pan. Pour 1 1/2 inches of very hot water into the pan. When the grill reaches 225 degrees F., sprinkle half of the wood chips over the coals. Place meat on grill rack over the drip pan, fat side up. Cover and smoke about one to 1 1/2 hours per pound or until meat thermometer registers 185 degrees F. Add the remaining wood chips (and more pre-lit coals if necessary) halfway through smoking.