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[quote=Anonymous]To smoke stuff on the gas grill, you use the indirect heat method.  Preheat and clean the grill, then turn the middle burners off and leave only the end ones on, about medium.  If it's a 3-burner model, turn two burners off and leave only an end one on.

Let the temp cool to about 250.  Put your meat on the side that doesn't have direct heat.  Add a packet of wood chips--if your grill has a chip drawer, terrific, if not, wrap your chips in aluminum foil, poke a bunch of holes in the aluminum foil, and throw that packet in--that'll generate the smoke.  (I read a debate the other day about whether to soak the chips first.  Conventional wisdom is yes, so they don't burn as quickly and generate much smoke.  But the guys debating it online said that after trying it both ways it didn't seem to make much of a difference.)

You're not going to get nearly as much smoke, and therefore nearly as much smoke flavor, as you would with a wood fire, but you'll still get some flavor.  This is going to work better with smaller pieces of meat with lighter flavors--think chicken pieces (not whole chicken) and fish.  Or maybe sausage, which has its own flavor anyway.  It's not going to work as well with big things like pork shoulders, hams, or whole birds.  You could do a brisket this way and it'll come out cooked, but not as beautiful and smoky as over a real wood fire.

Same idea on timing--start early and go low and slow.  225 to 250 for hours and hours.  Close the cover, and then don't peek.  (Every peek costs you a quarter hour of cooking time.)  Make sure your propane bottle has enough gas to go all day.

And don't -- DON'T -- add sauce while it's cooking.  "There's two kinds of cooks--them that puts sauce on the meat and cooks it, and them that cooks the meat and then puts sauce on it.  I ain't got time for them first fools."  
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