For some reason I can't view your attachment. No, I don't have one but use a foil pack filled with wood chips and few small fork holes in it on the side over one of the burners. If you are creative enough you can smoke about anything on it, but on a grill you are not necessarily smoking the meat but smoke cooking it (ie. applying smoke while cooking the meat to a specific temperature). To truly smoke the meat you need to keep the temperature low (I think they define cold smoking as maintaining a temp below 90*F). I think I've seen recipes for Lebanon bologna where they smoke it for four to seven days at 70*F in a smoke house, in Lebanon of course.
The kids favorite is for me to sear a pork butt on the grill with a lot of smoke. Cool overnight and let it hang in the crock pot all day for pulled pork sandwiches that evening. It's cheating (and more fun to cook the butt all day on the offset cooker) but it works and you can definitely taste a smoke note in the pork.
