Where there is smoke - there is a Grill!
Recipe from Chef Paul Lynch
METHOD of SMOKING FOOD AT HOME
A quick and easy trick to add the exciting accent of smoke to anything you are cooking is by choosing your wood chips, soaking them for at least an hour,and draining them.
Take a piece of aluminum foil (12x12)
Place your soaked and moist wood chips at the center of the foil
Fold the top and bottom and seal
Roll the edges to close
Use a knife or skewer to poke 10 or 12 holes in the top.
If using a gas grill, place the pouch over the open flames on low
Place your meats, whole chicken, ribs, brisket,
on the opposite side of the pouch.
Adjust your temperature to 250-300 degrees
Close the lid
Try to keep the temperature constant and let the wood and smoke do their magic.