Season prime rib generously with salt and pepper.

Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid.

Place 3-5 pounds charcoal in center of firebox. Open firebox air vent approximately 1-2 inches and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and burn until covered with light ash, approximately 20 minutes.

Once coals ash over, add wood chunks. Do not shut firebox lid until smoke is clean, often called “blue smoke.”

Close firebox lid. Adjust firebox air vent and smokestack damper to regulate cooking temperature until it reaches ideal smoking temperature between 325-350 F.

Place prime rib on cooking grate in cooking chamber. Maintain consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of prime rib throughout cooking process. Smoke 3-4 hours; rotate and flip every hour.

Remove roast when meat thermometer registers 135 F for medium-rare; 145 F for medium.

Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. Temperature will continue to rise 10-15 F to reach 145 F for medium-rare; 160 F for medium.