41 thoughts on “The BEST gas grill smoke bomb! Fast, Easy, No mess!”
I know… I know….. I said I would explain why NOT to use wet chips. I simply forgot to revisit that comment before I published this video. Using this method , starving the wood of air by making only one hole, makes the dry chips start smoking sooner and lasting just as long as the wet chips with lots of air. Not to mention , producing WAY more smoke. Every time I ever made a smoke bomb using wet chips and multiple holes in the packet, it would usually catch fire as soon as the chips dried out. These smoke packets are easily controlled by lowering the heat once they get to rolling. They usually last about 25-35 minutes. Great for steaks, chops, brats, chicken. Any food that takes less than 40 minutes to cook. But if you need more smoking time just add another packet over a high burner about 15 minutes into your cooking. That way it will start smoking before the one prior burns out. Happy Grilling. 🙂
White smoke is dirty smoke. The ideal smoke is blue and thin. Nearly invisible. You may be able to get lots of smoke with this method but it won't be good smoke.
I been doing this for years, but I seen how you folded the ends and the small hole I did eight on mine maybe now I will poke only one for now on. Good video thanks.
This is a very good idea but why waste aluminum foil every time you barbecue then that just goes into the garbage why not just go down to Lowe's home depot or even Ace Hardware and pick up a little metal Box designed for this you said it right on top or above the gas burners and it does exact same thing in your not having to use aluminum foil each and every time
INTERESTING!!!! I used to be able to get smoke packets with pellet wood but they aren't made anymore. Tried to do this differently but, and yes, it didn't work. I'll try this way now…
Nice video. One tip for where on the grille to put this is to look at the normal air flow through your grille. Most gas grilles exhaust from the rear, at the bottom of the upper lid. So for the maximum smoke flavor you want the smoke bomb to be as far away from that exhaust area as possible. Usually that means putting the smoke packet near the front of the grille, so the smoke passes over the meat on the way out.
Unless I'm mistaken I believe what you're actually doing is creating wood gas. That smoke is actually combustible. Personally, I don't think this is a great way to create smoke. It might also be potentially dangerous!
I know… I know….. I said I would explain why NOT to use wet chips. I simply forgot to revisit that comment before I published this video. Using this method , starving the wood of air by making only one hole, makes the dry chips start smoking sooner and lasting just as long as the wet chips with lots of air. Not to mention , producing WAY more smoke. Every time I ever made a smoke bomb using wet chips and multiple holes in the packet, it would usually catch fire as soon as the chips dried out. These smoke packets are easily controlled by lowering the heat once they get to rolling. They usually last about 25-35 minutes. Great for steaks, chops, brats, chicken. Any food that takes less than 40 minutes to cook. But if you need more smoking time just add another packet over a high burner about 15 minutes into your cooking. That way it will start smoking before the one prior burns out. Happy Grilling. 🙂
Works perfect Tks
Luv 8t tks
White smoke is dirty smoke. The ideal smoke is blue and thin. Nearly invisible. You may be able to get lots of smoke with this method but it won't be good smoke.
We want to listen you dear, not music which is overcome on your voice
What about using pellets? ever do that? think it would work?
Thats also a way to make Active Carbon
How did you get Billy Bob Thornton to narrate you video?
Genius idea
I will try this for sure
Thanks for posting this video
I been doing this for years, but I seen how you folded the ends and the small hole I did eight on mine maybe now I will poke only one for now on. Good video thanks.
Great tip. Thanks!
I'm trying this tonight! I've got a cast iron smoking box, (doesn't work well) I've soaked chips and didn't work well. I"ll give this a go.
i’ll never forget this video, comes in handy all the time. works great, i love it.
So simple after I watched your video, had to try it. Perfect, the most smoke, better than my store bought smoker box.
So do you cook the meat as you normally would? Or when it starts smoking do you turn the gas off?
Aluminum foll? 😉
Thanx for this as it's a great smoking method. 👍👍
Smoke bomber
SHE BE PUFFIN ! ! !
NASA could use a man like you….Space Shuttle is the place fr this technology
nice tip
Nice !!!
I did it it worked just to get it to smoke heat it up for 15 minutes instead and use a good amount of chips
This is a very good idea but why waste aluminum foil every time you barbecue then that just goes into the garbage why not just go down to Lowe's home depot or even Ace Hardware and pick up a little metal Box designed for this you said it right on top or above the gas burners and it does exact same thing in your not having to use aluminum foil each and every time
🐄🔫👍☺
THANKS👍✌️🇺🇸
INTERESTING!!!! I used to be able to get smoke packets with pellet wood but they aren't made anymore. Tried to do this differently but, and yes, it didn't work. I'll try this way now…
Great idea!
Thanks for sharing!
Basically wood gas, which is flammable. Neat trick thou!
Great, no hassle technique… Thanks!
That was really cool thanks.
Made 3 of these today while watching tv. Will have on hand when ready to grill. Thanks!
Kool stuff.
Nice video. One tip for where on the grille to put this is to look at the normal air flow through your grille. Most gas grilles exhaust from the rear, at the bottom of the upper lid. So for the maximum smoke flavor you want the smoke bomb to be as far away from that exhaust area as possible. Usually that means putting the smoke packet near the front of the grille, so the smoke passes over the meat on the way out.
Unless I'm mistaken I believe what you're actually doing is creating wood gas. That smoke is actually combustible. Personally, I don't think this is a great way to create smoke. It might also be potentially dangerous!
Will be using this today for some ribs! Thanks!
gonna try this tonight with some brats. Thanks for the tip!
Nice job
sum sexy grill marks ok ok
Brilliant 👏🏽👏🏽👏🏽👏🏽👏🏽🏆
Can you do this with pellets?
Just tried your smoke bomb. Worked Great. Thanks so much.