Foil packets are your best bet for smoke on a gas grill

Yes, and you don’t need any special gear. The easiest method is a foil packet.

Take a handful of wood chips (hickory, mesquite, apple – whatever you like), soak them in water for about 30 minutes. Drain, then wrap them in a double layer of heavy-duty aluminum foil. Poke a few holes in the top with a fork. Throw that packet directly on the grill grates, over the burner that’s lit. Close the lid. Within a few minutes you’ll have smoke. Toss your food on the cooler side of the grill.

If you don’t have time to soak, you can use dry chips, but they burn up faster and give a sharper smoke. Soaking buys you smoldering time. Another option is a disposable aluminum pan filled with damp chips placed under the grate, directly on the heat deflectors. Some people even use a small cast iron skillet with chips on the burner