Drain the wooden chips. In case your gasoline grill doesn’t have a smoker field, place the chips in small aluminum foil tray. Cowl the tray tightly with aluminum foil, then poke 8 holes within the foil with a knife to permit smoke to flee. Take away the cooking grate on one aspect of the grill, and place the tray immediately on the warmth plate (the triangular items). Change the cooking grate. Mild all the burners, shut the lid, and warmth over medium warmth till the wooden chips are aromatic begin to smoke, 10 to fifteen minutes. Open the lid, cut back the skin burners to low, and switch off the middle burner(s). Place the turkey over the unlit burners. Modify the warmth as wanted to keep up a temperature of 225 to 275°F.