Adding a few pices of hardwood to a gas grill wil impart some smoke flavor, usually if I want smoke flavor I use charcoal and add the pieces of wood right on top.
Using a gasser I would take several smaller pieces, place them in a tinfoil envelope and then set them directly above a burner not being used to cook over.
You will get some smoke taste however cooking slower at lower temps will get more exposure to the smoke, there is an actual chemical reation between the smoke from the smoldering wood and the meat that created the "smoke ring" seen on ,ost smoked meats. You are doing real good if you can get that to penetrate 3/8 inch.
Using a gasser I would take several smaller pieces, place them in a tinfoil envelope and then set them directly above a burner not being used to cook over.
You will get some smoke taste however cooking slower at lower temps will get more exposure to the smoke, there is an actual chemical reation between the smoke from the smoldering wood and the meat that created the "smoke ring" seen on ,ost smoked meats. You are doing real good if you can get that to penetrate 3/8 inch.
