Soak the wood chips in water for at least 30 minutes. We recommend hickory wood chips for this recipe.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q®, set up your barbecue with a convection tray and a trivet. If using a gas barbecue, set up your barbecue with smoker box(es).
Lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with salt and pepper.
Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, roast the beef chuck steaks over indirect medium heat, with the lid closed, for 30 minutes*.
Remove the steaks from the barbecue and set aside to rest.
Prepare the barbecue for direct cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, remove the convection tray and a trivet. Place a large Weber Q Casserole dish (without lid) onto the barbecue, preheat the dish with the barbecue lid closed for 5 minutes.
Add the remaining 1 tablespoon of olive oil, onion, chilli and garlic to the casserole dish, sauté over direct medium heat for 4 minutes, or until the onion is translucent.
Add the celery and carrot, continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Return the casserole dish to the barbecue. Add the cubed beef and the remaining ingredients. Stir, to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over indirect medium heat for 2.5 to 3 hours, or until the beef is soft and tender.
Season with salt and pepper, to taste, and serve with pappardelle pasta or polenta.
*If you do not have smoker boxes or wood chips, simply barbecue the steaks over direct high heat for 3 to 4 minutes on each side, until the steaks are seared.