First crack at trying to smoke something (Fattie and pork shoulder). Using a three burner Char Broil gas grill. Put the wood box over the first burner on low, left the guard on (metal triangle over the actual burner) and got no smoke. Took the guard off and ended up with ashes real quick. So, how the heck do I get smoke from this thing. All I have now is cooked sausage and a shoulder in the process of cooking. The temp was right around 210.