Turn on the gas and light it up.
Put soaked oak, hickory or your preferred wood chips in the smoker box or wrapped in aluminum foil on the grill's rock grate.
Watch the temperature. For smoking, a low steady heat around 220 degrees is preferred.
Place the meat in the smoker. Don't add any rubs or sauces until almost done---they might burn.
Keep the smoker closed. To get the most flavor, there should be a thick stream of smoke surrounding the meat.
Remove the smoked meat and serve. Cook time will depend on the type of meat and the cut. Check the resources for barbecue smoker recipes.
- Don't forget to turn the BBQ Grillware Smoker off.