I'm not a "seasoned" smoker, having just bought my first actual smoker, a Smoke Vault 24, but I have tried my hand at smoking over the years with a gas grill and have had some great food from it. Guys here will tell you, one of the keys is to maintain a good steady temperature. I started out with wood chips wrapped in tin foil with a few holes poked in it. Get the grill to about 225 degrees and make sure it's holding pretty steady. Add the wood chip package near the heat deflectors and they will soon start to smoke. You don't want too much smoke, just so you can smell it. After that it's just time and making sure your temps hold. As I did more, I bought a stainless steel smoker box for my chips from a place called barbecuewood.com, I think they are out of business now, but many places sell something similar, basically a steel box with holes in it. I used that thing for probably ten years and have just moved up to having a dedicated smoker, so yes, you can get a descent smoke from a gas grill. My primary reason to go to a dedicated smoker is the room to smoke much more at one time, my grill was pretty much limited to one item at a time, maybe two, but I preferred to keep my meat on one side, my fire and smoker box on the other to maintain indirect heat.