I prefer foil bombs to wood chip box. My setup on foreign grills...
Remove one grate, that is where the heat will be.
Preheat grill, get to a temperature around 275F, almost all gas grills can do this easily.
Place meat on remaining grate, offset from heat.
Place foil bomb on radiant source directly over heat.
Close lid, monitor pit temperature. There will be some smoke initially that looks unsightly, do not worry, gas grills vent very well.
Cook as normal, until the meat is done, foiling works great on gas grills too.
To make foil bombs that work great, layout foil and place 2 cups of DRY chips in the center. Fold up sides, gift fold, fold up ends to be airtight. Punch 2 small holes in top of foil, about 1/2" long, not wide at all, almost like poking the tip of a knife in. All you need, but, you need 5 to 6 of these. Use one every 30 minutes. Just toss a new one in.