Combine first 6 ingredients in a small bowl, stirring well. Place steak in a shallow dish; rub spice mixture evenly over both sides of steak. Cover and refrigerate 8 hours or overnight.
Soak wood chips in water 1 hour; drain.
Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place steak on grill rack over foil pan on unheated side. Close lid; grill 1 hour and 5 minutes or until steak is medium-rare or until desired degree of doneness, turning once. Remove steak from grill; cover and let stand 5 minutes. Cut steak diagonally across grain into thin slices.