Also, it may be a little rouge but it will get you through till you get a smoke box or smoker.
- get a pie tin
- poke holes in the bottom
- grab your wood chips
- soak um for 30 minutes
- then start a fire
- burn them down to glowing coals
- place that in your gril
- prop your top of the grill open a bit to allow air to flow ( is used my grill scraper turned sideways - 3 inch opening).
Wash, rinse, repeat till the meat is done.
BTW - keep the burners turned all the way down if you are using propane and try to use the highest shelf you have in the grill.
I have smoked ribs, pork shoulders and yes briskets in a two burner propane grill beforedoing this very same rouge method with favorable results. Of course I do finish pork shoulders and briskets in the oven at 225. Again, it is rouge but it will get you through till you can get a smoker or a better set-up.