a single layer and put the lid on the grill.
shut the air down to regulate the temperature and produce better smoke -- i keep my vents at about 1/2 for this.
after 6-8 hours of smoking, the meat should be cooked.
you should have a nice layer of smoked chile marinade and a little smoke ring in the meat.
take it off the grill and cut it into 1 inch cubes.
add the cubes to a casserole, add the sauce and any extra marinade, cover tightly, and bake at 325 for three to four more hours.
if you have a cast iron dutch oven, you can grill this stew to add extra delicious smoke flavor 