Foil packets get the job done

Yes, and it’s dead simple.

Soak a handful of wood chips in water for 30 minutes. Drain them, pile them in the center of a piece of heavy-duty aluminum foil, and fold it into a sealed packet. Poke a few holes in the top with a fork. Toss that packet directly onto the burners (over a flame, not the heat deflectors) and let it start smoking before you put your food on.

The foil packet method works because it keeps the chips smoldering instead of burning up in a flash. You get consistent, clean smoke for 15–20 minutes, which is plenty of time for most grilling sessions. If you want more smoke, just rotate in a fresh packet.

Alternatively, you can dump dry chips into a small cast iron pan and set that directly on the grates over a burner. Works fine but takes a few minutes longer to get smoking. The foil packet is quicker and easier to clean up.

One thing to avoid: don’t toss loose dry chips straight onto the burner. They’ll ignite, burn fast, and give you acrid smoke that tastes like a campfire gone wrong.

You don’t need a smoker box—just foil.