We did chicken leg/thigh combos on indirect tonight. I use a CharGriller pro with smoke box. Its a charcoal unit. The chicken had a nice taste of smoke. My immediate thought was "ok,what did I do right". About 1/2 way through, I put the chicken on direct for less than a minutes and the ensuing grease fire (which tamed down) got the smoke in wood chip box hot and lots of smoke was produced. When cooking indirect, do you put the wood chips on the coals or into a metal box. What I did worked but is there a better way? By the way, for those that are new, invest in a good pair of gloves. I have had flame up to the gloves several times and as mine go to my elbow, no issues.