- 1). Rub a generous portion of dry-rub seasoning into the meat or poultry the night before smoking, then cover with plastic wrap and refrigerate overnight. This cures the meat and allows the seasoning to soak in.
- 2). Pour the hardwood chips into the plastic mixing bowl an hour before smoking. Add enough water to completely cover the chips. Leave the mixture to soak.
- 3). Lift the grill lid and light one burner of the grill, leaving the others in the "off" position. Close the lid and allow the grill to preheat to about 225 degrees F.
- 4). Place two heaping handfuls of soaked hardwood chips in the middle of a foil sheet. Fold the foil into a square-shaped pouch around the chips and use a fork to poke roughly a dozen ventilation holes on both sides of the pouch.
- 5). Lift grill grate with long-handled pliers or grate tool and place the foil pouch atop or near the lit burner. Close the grill lid, and allow the pouch to heat until smoke rises from the pouch.
- 6). Place cured meat or poultry on the cooking grate above the unlit burners and close the lid.
- 7). Check the wood chips every 30 minutes to ensure smoke continues to flow from it. If smoke stops, fashion a new foil pouch of wet chips and replace the old one with the new one.