Originally Posted by Souschef
I found a little steel triangular box with a lid designed for fitting between burners on a gas grill at Home Depot. You soak the wood chips and then cook as you would regularly. You vary the smokiness by the amount of chips. We found half full was optimum for us.
I use one of those, but with pellets. Apple mostly. I used to use wood, but pellets are easier and work well.
Using the box on the burners tends to make them catch fire, so I will get them going and then put them up on the rack.
I do have some nice fresh apple prunings this year, so we will chip them and dry them for smoking this fall.