Exactly and a little goes a long way, for this purpose. No matter what I'm grilling, I always use a lttle smoke.ok, so not really a smoker. I can add some ships into the fire or make a real fire to get smoke flavor.
Good idea but I don't want to waste the beer. As an alternative, I have cut a large coffee can in half, punched some small holes in the bottom, lay my bark chips on the bottom and set to one side of my burner. I mostly use soaked hickory bark and hard to fit into an empty beer can. Eventually the can will rust out but just cut a new one. ....Drink half the beer out of two or three cans fill them full of chips, and tada instant smoker boxes.
It never dawned on me to use it on steaks like one poster suggested. I'll give it a try tonight
mquail,
Also try it with pork, chicken and fish. Again, don't know about the smoker box but the foil approach SSM posted about works wonders on some nice,fresh salmon fillets laying in a bed of lemon,onion and tomato wedges with a bit of fresh garlic,butter and beer added.