Soak wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line.
Stir together pecans, butter, and salt in a 24- x 12-inch pan. Place on upper food rack; cover with smoker lid.
Cook 1 hour or until golden, stirring once after 30 minutes.
NOTE: Use a baking pan that fits your grill if the 24X12 inch pan is too large.
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