Put wood chips on stove or grill until smoking.

Place pecans in a bowl, then place it in a much larger bowl. Drop the wood chips into the larger bowl, surrounding the pecan bowl. Cover immediately with foil and let smoke for five minutes.

Melt butter and chocolate chips over a double boiler. Slowly whisk in eggs.

Sift together remaining ingredients and pecans. Gently incorporate into the chocolate.

Pour final mixture into a cast-iron skillet (or regular ol’ pan), filling about two inches deep.

Bake at 325° for approximately 40 minutes.

Serve warm, topped with your favorite ice cream.