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On Wed, 13 May 2015 19:29:20 -0400, wrote:

>Okay, after years of grilling, I want to try smoking food on my gas grill. I kow
>I can buy wood chips, soak them, put them in an aluminum pan with a cover with
>holes punched in it for the smoke, but...
>
>What would be the best thing to try to smoke for my maiden voyage into this
>realm? Chicken, pork, beef? And are there certain woods that go better with
>certain meats?
>
>I can probably find recipes by Googling, but I'd like to get some first hand
>experience if I could.
>
>Thanks.

Thanks again for all the replies and suggestions.

The one thing that I'm not sure about is this: I have a Weber Q320 gas grill. It
has two burners. One is a loop around the outer edge of the grill and one is a
single straight pipe down the center. If I just use the loop burner, there's
about 12 inches of space that's not directly over the flame. I'm wondering if
this is far enough away from the flame? I see mention of a "cool" side of the
grill. I don't see mine as having aa cool side anywhere.