Foil pouches beat smoker boxes on a gas grill

Yes, both methods work, but I’d use a foil pouch—it’s simpler and less likely to flare up.

A smoker box sits right on the burner grate. The problem is that on most gas grills, the holes in the box don’t line up with the flames, so the wood chips smolder unevenly. You also get grease dripping onto the box, which can cause flare-ups or just nasty burnt-on crud.

A foil pouch is free, takes 30 seconds, and gives you more control. Grab a sheet of heavy-duty foil, dump in a handful of dry wood chips (soaked chips are unnecessary—they just delay the smoke), fold it into a flat packet, and poke a few holes in the top. Place it directly over a burner on low heat. Once you see thin blue smoke coming out, you’re ready to cook.

The key is to keep the grill temp steady—around 225–275°F for most smoking. If you want more smoke, make two pouches, one on each side. It won’t compete with a dedicated smoker, but for ribs, chicken, or even burgers, it’s a solid cheat.

One thing nobody tells you: don’t open the lid too much. Every time you peek, you let the good smoke out.