I am not. I am a complete n00b so I will be learning with help and some trial and error
Cool cool. Basic gist is that people normally use direct heat when grilling. Turn the burners on, put meat directly over the flame, and off you go. When using the grill as a smoker, you want to have indirect heat so that the temperature is fairly even below, above and around the meat.
Say that you want to smoke at 250 degrees. If your burners go front to back, turn on the burner on one end, set it to high and put a thermometer on the grill grate on the other side of the grill. Close the hood and wait and see what temp the chamber gets to. If it's above 250, then turn that burner down until you zero in on 250. If the one burner isn't enough, leave it on high and then turn on the next burner and adjust it until you hit the 250.
When it comes time to smoke, put the meat about as far away from the direct heat as you can. If you had to use a middle burner, you might even put some aluminum foil between the burner and the meat to act as a deflector.
You'll have to play with the tube smoker to see where it works best. If you have it right over the heat, it might not work properly as the pellets on the bottom side of the tube might all catch fire and it'll put out too much smoke.
If your burners run left to right, it gets a bit trickier, but the same underlying logic applies. Try to use a single burner if possible and keep the meat as far away from it as you can. One other trick if your meat is close to the burner is to rotate it during the cook so you get a more equal heating of all the meat.
