Soak hickory chips in water overnight.
Remove as much fat from the meat as possible. Cut the meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze togehter for 1 1/2 to 2 hours. If you put it on a plate put wax paper on the bottom so you don't freeze it to the plate like I did last time, DUH!
Remove the meat from the freezer and slice it flatways as thin as you like it, I try to get three pieces out of each half.
Sprinkle each side of the meat with the steak seasoning. Place the meat in a zip-loc bag overnight.
Place the smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on or prop it up some other way. I have a three burner grill and use the left burner. You will have to arrange your cooking grates so you can get to the smoker box to refill it as you cook. Fill the box with the chips and light the burner, then turn it down as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with the chips as necessary. If the chips are burning and not smoking, don't worry, you'll still get the same flavor.
Place the meat on the grill in a single layer, rearranging and flipping the pieces as the time goes on so they dry evenly. Do not put the meat directly over the smoker box or lit burner. You may want to pat the meat with a paper towel occassionally as they "sweat" while they dry, they may not but it seems to go a little faster if you do. The meat will need to dry for about 2 1/2 - 5 hours depending on how thick the meat is. The meat is done when it looks dry and bends but does not break. I like mine a little "rarer" than store bought jerky so you'll have to adjust the time to your preference.
When the meat has cooled, tear with the grain about 3/4 of an inch wide.The amount you will get obviously depends on how much meat you have.
Store it in the fridge, if it gets that far.