Aem,

On Sun, 13 Apr 2008, aem wrote in rec.food.cooking today:

> I haven't seen that kind of grill recently enough to visualize it so I
> can't tell you exactly. What you're after is smoke. You might try
> this: wrap the soaked herbs or chips in a couple of folds of aluminum
> foil and then poke holes in the top of the package. Place this on top
> of the covers above the flames. The reduced air flow may inhibit
> burning and give you the smolder you want. -aem

Thanks, I will give that a try. I was checking the charbroil.com web site
to see if they had any hints for this process. I have not found anything
yet, but I will give this a try. If it does not work, at least I will
still eat good.

John