Soak your wood chips in water for 15 minutes. Using a large piece of aluminum foil wrap up your soaked wood chips. Make a long narrow packet (about an 8x4" packet, see photos below). Also, be very careful when you are wrapping up the chips not to poke holes in the sides or bottom because we want the smoke to come out of the top. Cut 4 evenly spaced slits in the top of the packet.

Remove the grate above the primary burner on your gas grill. Place your smoke pack on top of the burner and return the grate. Turn on your grill to high, cover and let it preheat for at least 15 minutes to get the smoke pack smoking. Clean and oil grates then leave the primary burner on high and turn all other burners off.

Place chops as close to the smoke pack as you can cover and grill for 3 minutes on each side. Brush bbq sauce on one side then flip, cover and cook for 3 minutes. Brush bbq sauce on the remaining side flip, cover and cook for 3 more minutes. Remove from grill as soon as you get an internal temperature of 140 degrees F. Remove from grill and place on a platter. Tent with foil to let rest for 5 minutes.