Drain wood chips and wrap in two tin foil pouches. Perforate the pouches several times with the tip of a knife on both sides. Place the pouch directly over a burner (or directly on coals if using a charcoal grill) on your outdoor grill and turn the burners on to medium heat (if using charcoal, fire should be started beforehand). Place onion rings on the grill, but not directly over the fire. Cook for 20 minutes or until soft and brown. Place all ingredients into the bowl of a food processor and blend until smooth and thoroughly combined. Chill until ready to serve. Spread on toasted Pane Turano bread.