Re: Just getting startedHey, Hungry, welcome aboard. You've come to the right place.
I'm just getting here myself, and I've been doing the tinfoil woodchip thing on my gas grill as well. It works quite well, but it's more hit-and-miss than a dedicated smoker.
Just curious about a few things:
How many burners on your grill, and how were they set (in other words, which ones were lit and how high were they cranked)?
Where did you put the tinfoil packet, and where did you put the meat?
I've been smoking homemade sausage with mine, which is a little bit different, but not much. I forget the brand name, but it's a three-burner jobby about 3' wide by 2' deep. I use maple chips soaked for about an hour or so.
I'll use my grill as an example, here. Your mileage may vary.
What I do with mine is throw the right-hand burner (burner #3) on medium-low and put the packet right on the grease plate (or lava rocks if that's what your grill has). Over the other two burners (on the grease plates or lava rocks) goes a pie tin with some water in it. Over the pie tin goes the meat.
Let the chips start to smoke, then back down the flame on the #3 burner to the point where you've got a steady, light smoke rolling out from under the hood.
At this point, you're not actually trying to cook the meat yet, you're just smoking it. #1 and #2 burners are off.
A couple of hours or so of this, flipping the meat halfway through, and the smoking part is just about done. Now you want to start cooking the meat.
Take the meat off the grill, remove the water pan, put the meat back, and fire up the rest of the burners. At this point, you would cook the chops over a medium flame just like normal, only you've still got the smoke going. Get the thickest chop to 150-155 deg F and you're done.
That's pretty much what I do with sausage, and I usually have pretty good luck with it. One of these days, I'll post some pics.
Again, welcome aboard, and good luck on your next batch!