Insert the stainless smoker box or charcoal tray under the grill’s grates on one side of the cooker, setting it on the metal bars that cover your grill’s burners. Fill it with wood chips, pour one cup of water on the chips and close the hinged lid of the box. If you’re using Napoleon’s cast iron charcoal tray, you’ll fill the majority of the tray with charcoal and put wood chips in the small corner designated for wood.
Do not soak the chips ahead of time; the idea here is to keep the chips from catching fire, not to soak them until they smolder. We want to produce thin blue smoke, so they will need to burn up fairly quickly. Simply refill the wood chips as needed during the cook. What’s most important is getting smoke into the ribs for the first two hours of the cook.
Close the lid on the smoker box or charcoal tray and put the grate back in place (or leave it off if you have the space; this makes refilling chips easy). Ignite the burner that your smoker box is resting on, put your rib rack in place if using, and close the lid of your grill. Do not ignite any other burners. We do not want direct heat under the ribs. The single burner that is burning the wood chips will provide the chamber with the perfect amount of heat to cook the ribs.