First, you need the wood!
2 cups of mesquite wood chips - covered with water and soaked for 1-2 hours.
Next, obtain 4 boneless, skinless chicken breasts. Third, mix the following:
2 Tbs Worcestershire sauce
1 Tbs Kraft Spicy Italian salad dressing
1/2 tsp fresh ground black pepper
1/4 tsp garlic salt
Marinate for 1-2 hours - covered in refrigerator - turning occasionally.
Fire up the grill to a medium temperature 350° to 400°.
Drain chips and place in aluminum foil. Leave part of the bag open or puncture with several holes. Place bag of chips on coals and allow to begin to smolder/smoke.
When the smoke is going strong, place the meat directly over the coals and cook thoroughly - turning occasionally. DO NOT OVERCOOK. Use a meat thermometer and cook until centers reach 150°. Options: Sprinkle with cheese and serve.