You can also make your own smoker box. Here's how: Place drained wood chips in a foil pan, cover with aluminum foil, and poke holes in the foil to allow the smoke to escape. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grates in place.
Place the wood chips on the hot side. When they begin to smoke, turn the burners down to low. Then place the meat on the unlit side of the grill. The temperature range for smoking is 230-250 degrees.
It is conventional wisdom that you should soak wood chips and chunks for a few hours before using them in a charcoal or gas grill or smoker. All the books say .