"I don't generally recommend converting a gas grill into a smoker, they're not designed for it," Correa advises. "But if you're curious, use a smoker box or foil pouch with soaked wood chips placed over one burner set to low, with the other burners off or set very low."
"A great trick is to mix a strong wood like hickory or mesquite with a milder fruitwood like apple or cherry. This balances smokiness with subtle sweetness, enhancing meats without overpowering them."