Clarification on Simon & Garfunkel

[McEDaddy]

using the gasser for both phases, but I’m unclear as to whether adding smoke to the gasser is standard issue? Please advise

[Jerod Broussard]

A little bit of cherry wood chips that would ignite easily can add a nice touch of flavor.

[Huskee]

Smoke is always good. I'm a little unclear exactly what you're asking though.

[Polarbear777]

S&G is the name of a rub and a recipie for chicken that uses that rub.
If you are referring to chicken, the first (indirect) phase is where you apply the smoke. Smoke sticks to cold and moist better.

https://amazingribs.com/tested-recipes/chicken-recipes/simon-garfunkel-chicken-recipe

[Huskee]

For tips on gas grill setups for smoking see these two links

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/best-setups-gas-grills-maintenance-and

And

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-control-temperature-indirect

[McEDaddy]

I’m talking about the recipe, I use s&g all the time to sauté chicken breast during the week, however, I’ve never done the Real McCoy on the grill... plus I just got my gasser so I’m still a greenhorn

[Huskee]

Then yes, add some smoke when cooking a chicken using S&G rub. You don't need much, you can add more the next time you do it if you think it needs more smoke.

[McEDaddy]

Thank you sir!

[HouseHomey]

Oh well then, please by all means necessary. Smoke it if you got it!
A little smoke will do you just fine on that chicken.
Start with a little something as stated by all above and see where your tastes lie. I like a light cherry, or apple on chicken. Perhaps your taste buds will like a heavier smoke.
Start light and go from there.
pics or it didn't happen.
HH

[CaptainMike]

I did a rotisserie chicken last night on the gasser and loosely wrapped a hunk of pecan in foil then tossed it on the flavor bars. It was just right.