Sorry to ask this if it's a well beaten up topic but I didn't see it
anywhere when I checked the group. I only have a gas grill and want to try
smoking a beef roast. Got some mesquite chips and here's what I've found so
far (from BBQ University). I snipped alot but if anyones interested, here's
the link. http://www.bbqu.net/smoking.html


The Art of Smoking
For a more pronounced smoke flavor-the sort associated with
traditional American barbecue-soak the chips or chunks in water (or a
mixture of water and beer) for 1 hour, then drain before adding them to the
fire. This soaking causes the wood to smolder rather than burst into flames,
so it generates more smoke.



If your gas grill lacks a smoker box (mine does so I'll be going with this
method), make a smoker pouch: wrap the soaked chips in heavy duty foil to
make a pillow shaped pouch. Poke a few holes in the top with a pencil or
knife tip, and place the pouch under the grate over one of the burners.
Preheat on high until you see smoke. Note: the traditional drawback to gas
grills is that many don't get hot enough for smoking. Preheat the grill to
high until you see smoke-lots of it-then turn the burner knobs to reduce the
heat to the desired temperature.
Alternatively, position wood chunks under the grill grate directly over one
of the burners or pilot lights and preheat on high until you see smoke.







Here's my questions--when it says "place the pouch under the grate over one
of the burners" are they talking about putting the pouch directly on the
flame deflector on the burner? Should I have a couple of these set up ready
to go?

--My grill has two burners. Do I use both to cook with or just the one that
has the smoke pouch on it?

Sorry if these are dumb questions but I haven't done this before and no one
I know has either.