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1.Soak the wood chips in water for 1 hour and drain.
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Meanwhile, in a small, heatproof bowl, cover the dried red chiles with boiling water and let stand until softened, about 30 minutes.
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Drain well.
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Discard the stems and seeds and finely chop the chiles.
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2.Light a grill.
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If using charcoal, scatter the wood chips over the coals.
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If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
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Place the package near the flames and heat until smoking.
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3.Lightly brush the grate with oil.
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Place the tomato, stem side down, in the center of the grill.
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Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes.
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Meanwhile, thread the garlic clove and onion onto a skewer.
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Place the skewer at the edge of the fire, where it is cooler.
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Cover and cook, turning, until lightly browned and just softened, about 8 minutes.
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4.Core and peel the tomato.
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In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth.
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Scrape the salsa into a bowl and season with salt and pepper.
