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. :-)
So this way it will not catch fire? If we have a weber grill and usually place the packet of wet chips on the coals...do we still do this with the dry chips? You seemed to say one would need to control the temperature if you are using the smoke bomb. But if we have a webers old fashion grill...and we place the smoke bomb dry chips directly on top of the coals...won't it catch fire?
Jennie RedRose . I guess you're missing the point. This is typically used on gas grills because they do not generate wood smoke on their on. If you're using a charcoal grill I see no need for a smoke bomb. But if you want to enhance the flavor you can add on of these. Just place one on the grate above the hot coals. Not directly on the coals.
I've always soaked my wood chips, decided to give this way a try today. Needless to say you have converted me. Wood chips started smoking faster, and smoked just as long as the soaked ones. Thanks a lot, great video!
Wow! Thanks for the vid! Since I went from charcoal to gas, I've tried the cast iron boxes and foil packs with multiple holes. Neither method has worked for me. They either don't smoke or catch on fire. 1 hole in the middle and it works like a charm! Thanks!
Followed fairly verbatim - Saved me big time! it worked as described - SAVE for the ingenious one I tried with multiple holes!!! ( yeah Smoked out in 5 minutes flat... ) I know all you Pit-Masters are laughing at me right now; but you've been at it since you were 12.... I am that 12 year old starting a little later in life !!
I do this same exact thing, but perhaps a bit smaller - just depends on how much smoke you want. Sometimes you can use a big one of this size more than once - this is actually why I started making smaller ones. Been doing this for years - on my 25 year old CharBroil no less! And, yes, water soaked chips are unnecessary due to the use of a small hole to starve oxygen and prevent full ignition - this is why you have to make the edges air tight too. Things cook fast on a gas grill - that's the whole point, so while wet chips may work they also take longer because they basically have to dry back out first. If your chips do catch fire, not that critical - you'll just lose some smoke time. It depends on what I'm grilling. Steaks - usually at med-high heat for only about 2-4 mins per side depending on thickness. Chicken and pork will be longer. Hot dogs - I usually don't bother since they cook so fast. Ribs, pork butts, chicken leg quarters, turkeys, pork loins, briskets - well...those go in my Cookshack smoker, low and slow, not the grill.
Hello 👋🏻 from Toronto, Ontario Canada 🍁 🇨🇦 Great tip on the making and using a smoke bomb! It was more helpful, why dry and not wet, done up in text, this way I can go back and read over again. Also showing it can be used for burgers and sausages makes a huge difference for novices like me! Thanks again!
Hi Edward. Why dry chips? Well, because with this method of controlling the smolder from turning to flame, we starve the fuel ( chips) of air needed to start a fire. The one hole in the packet only allows enough oxygen to keep the chips from flaming up. Other methods using multiple holes in a packet needs the chips to be wet to keep them from flaming up. Not to mention, it takes much longer to get the smoldering process started. My method is great for burgers, sausage, steaks, chicken, etc. Any foods that are typically cooked in less than 30 minutes. Not recommended for long term smoking. Like ribs, or a pork shoulder. Also, you can substitute wood pellets for chips. They actually work better. I made this video before pellet grills became popular. Now, I use the food grade pellets used in pellet grills and smokers.
Wow!!! I came across your video and got excited because I have the exact same gas grill and was wondering how could I get smoke and you e solved that for me. Thank you very much. 🙏
New to using chips, but discovered quickly that the idea of poking holes (note plural) has resulted in fire every time. Was going to try a single hole and here you are. Will give it a go next time.
I've been going primal bonkers trying to produce proper smoke on my new gas grill. First timer with gas, always used a Weber Performer before this, which is a mega smoke producer. But a Brinkman cast iron smoke box proved useless, ditto for stainless versions, and re-ditto on the packets shown on youtube where you soak the chips, use standard foil, poke several holes. Useless, all of them. But not this one! This one is indeed, "da BOMB!"! Blue smoke (the good stuff!) billowing out from the hood after about 10 minutes, and lasting about 20 minutes of SERIOUS smoke. This WORKS! Thanks!
So I'm new to smoking using my gas grill. Hubs wants to do turkey legs. I know that slow and low are keys so that they turn out tender enough to eat! I guess I'll make several packets and just change them out? Have you done this for longer smoking times?
I apologize for the long delay for the reply...missed it in my email. Anyway, for longer times I've used a second packet, but never needed to go to a third.
My soaked wood chips often catch fire. Just tried these smoke bombs, outstanding results. Used 3 to smoke a big chunk of salmon, with a maple chipotle rub....FANTASTIC.
After watching this vid a few years ago, this is THE way to do it. The chips last the longest and due to the lack of "extra oxygen," they don't flame out too early. I've had success with the finer wood chips, and better luck with the larger "chunks" as well. For a longer smoke, I might try the chunks that are just a hair smaller than say...landscaping bark. My next try will be using the wood pellets. Yeah, they're basically sawdust glued together, but locally, they're a bit cheaper for more product. Hopefully they work for me!
I started using pellets when I ran out of chips. They seem to last plenty long enough to grill burgers, steaks, chicken, etc. Anything larger than that goes on the pellet grill. Thanks for your comments. Happy grilling.
Great video! Simple, easy for me. I'm new to grilling especially adding smoke. This worked perfect for my portable grill. Made "smoking" foods safe on my apartment deck also.
I didn't have good success with wet chips. I prefer dry chips. Instead of double fold single fold will heat up faster and multiple holes will release more smoke. you can make two to three packets and distribute the same quantity of chips to have smoke all over the grill inside. Thanks for uploading the great video.
Great idea! I'll be making a couple of these to put on my fishing boat for adding smoke to salmon shakers, prawns and....and.....crab? Why not try! Thanks!
Thank you for making me feel like a total idiot! Brilliant idea. I've got the gas grill. I've got the chips. I've got the charcoal grill which is always a pain in the butt to use. And I prefer the charcoal. I'm giving it a run tonight.
how was it? i have the smoking box as well its useless, and yea i did the same method as you (soaked chips) also useless. been struggling to get smoke for my gas grill.
This is a great way to add smoke flavor to your grilled items. BUT! What you've actually done is made homemade charcoal! KEEP THE CHARCOAL!! If you go camping, you're a survivalist, have an indoor or outdoor fireplace, the chips will light up real quick and easy. So, keep the spent chips!! In the bushcraft world, it's the same as making charcloth.
I make these packets using shredded woods chips on my Charcoal grill all the time & it works great By soaking the wood it produces much more Smoke that helps it adhere to the food much better also " Works for me."
I see you have a CharBroil infra red. Great grill, I have three. The packet idea is great. I use wood chips, dry as you say, directly on the grates. Works great as your packet does. Nice video, I enjoyed it.
My phone must have been listening to me….. as soon as I bought a smoker box your video popped up! All in all most people use a gas grill to cook up some lunch or dinner which probably takes an hour give or take a few. This foil method is perfect for that with the dry chips, I see the theory in this! Just enough smoke to enhance the flavor of lunch or dinner, we’re not smoking jerky, I’ll just go with an electric smoker if that’s what I’m looking to do. Thanks you….. awesome idea!
I like this. No need for a contraption. The smoke coming out during the cook looks white rather than blue. Is that the smoke from the cooking food or the wood packet? I'm assuming you know the virtues of blue vs. white smoke so wondering if you can speak to how reliably this method produces blue smoke. I didn't see it in a scan/search of other comments. Thanks!
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.
Awesome bro thank you very much. I have a smoker but I wasn't able to cover it this winter. I have unexpected guests and I want them to taste some smoke and I'm too lazy to clean my smoker
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...
Wish i knew this when i had a gas grill lol. Oh well, converted to charcoal and wet lump wood(of choice) long ago. Im lucky and live close to several orchards apple/cherry my absolute favorites. I smoke alot of trout,pork,and chicken and they suit me just fine. The video is a dandy tho i appreciate the knowledge. Happy smoking!
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. :-)
gonna try this next time, thanks
So this way it will not catch fire? If we have a weber grill and usually place the packet of wet chips on the coals...do we still do this with the dry chips? You seemed to say one would need to control the temperature if you are using the smoke bomb. But if we have a webers old fashion grill...and we place the smoke bomb dry chips directly on top of the coals...won't it catch fire?
Jennie RedRose . I guess you're missing the point. This is typically used on gas grills because they do not generate wood smoke on their on. If you're using a charcoal grill I see no need for a smoke bomb. But if you want to enhance the flavor you can add on of these. Just place one on the grate above the hot coals. Not directly on the coals.
BiscuitEater1 you are genius MR.
I can't believe I didn't think about this! Thanks, BiscuitEater1 👍
Thanks for not making this a 20 minute video. You rock.
Someone doesn't have an attention span
@@tokoloshe42it's not about paying attention, it's about not making things complicated.
😂😂😂😂😂
No ads, straight to the point. Thumbs up 👍 man!
Thanks Chris. I figure short and sweet will stick in people's minds.
I've always soaked my wood chips, decided to give this way a try today. Needless to say you have converted me. Wood chips started smoking faster, and smoked just as long as the soaked ones. Thanks a lot, great video!
King of the hill.... Hank Hill? I love it! I've tired this technique thanks to you and it changed grilling on my gas grill forever so thank you!
Best method I've seen so far. Everyone usually says, more holes equals more smoke. Thanks for this!!
Your pouch is one of the few that actually works and is soo easy. Thank you!
I like this method best of the ones I've seen. One hole produced a ton of smoke. Great job! Thanks
Awesome! Thank you!
This one is totally legit!! I just tried it yesterday night and omg it was a REAL SMOKE SHELL!
After so many tries, I've finally found a sure way to get the smoke going. Great instructional video...thanks!
Wow! Thanks for the vid! Since I went from charcoal to gas, I've tried the cast iron boxes and foil packs with multiple holes. Neither method has worked for me. They either don't smoke or catch on fire. 1 hole in the middle and it works like a charm! Thanks!
Followed fairly verbatim - Saved me big time! it worked as described - SAVE for the ingenious one I tried with multiple holes!!! ( yeah Smoked out in 5 minutes flat... ) I know all you Pit-Masters are laughing at me right now; but you've been at it since you were 12.... I am that 12 year old starting a little later in life !!
Made 3 of these today while watching tv. Will have on hand when ready to grill. Thanks!
I did it, it works. No BS, thanks for the tip!
Nice video! Thanks for taking the time to make the video. Excellent!
Thanks. Happy grilling
I do this same exact thing, but perhaps a bit smaller - just depends on how much smoke you want. Sometimes you can use a big one of this size more than once - this is actually why I started making smaller ones. Been doing this for years - on my 25 year old CharBroil no less! And, yes, water soaked chips are unnecessary due to the use of a small hole to starve oxygen and prevent full ignition - this is why you have to make the edges air tight too. Things cook fast on a gas grill - that's the whole point, so while wet chips may work they also take longer because they basically have to dry back out first. If your chips do catch fire, not that critical - you'll just lose some smoke time. It depends on what I'm grilling. Steaks - usually at med-high heat for only about 2-4 mins per side depending on thickness. Chicken and pork will be longer. Hot dogs - I usually don't bother since they cook so fast. Ribs, pork butts, chicken leg quarters, turkeys, pork loins, briskets - well...those go in my Cookshack smoker, low and slow, not the grill.
Hello 👋🏻 from Toronto, Ontario Canada 🍁 🇨🇦 Great tip on the making and using a smoke bomb!
It was more helpful, why dry and not wet, done up in text, this way I can go back and read over again. Also showing it can be used for burgers and sausages makes a huge difference for novices like me! Thanks again!
Hi Edward. Why dry chips? Well, because with this method of controlling the smolder from turning to flame, we starve the fuel ( chips) of air needed to start a fire. The one hole in the packet only allows enough oxygen to keep the chips from flaming up. Other methods using multiple holes in a packet needs the chips to be wet to keep them from flaming up. Not to mention, it takes much longer to get the smoldering process started. My method is great for burgers, sausage, steaks, chicken, etc. Any foods that are typically cooked in less than 30 minutes. Not recommended for long term smoking. Like ribs, or a pork shoulder.
Also, you can substitute wood pellets for chips. They actually work better. I made this video before pellet grills became popular. Now, I use the food grade pellets used in pellet grills and smokers.
My bald friend and I just tried this method on a couple of bone in prime ribs and it worked amazingly well! Thank you!
LOL! the fact that your friend is bald is irrelevant, but it made me laugh for some reason thank you.
Hahaha. Your bald friend. ... hahaha Thank you.
We love you and your bald friend.
Jaime Valencia that was hilarious and I’m a bald man LOL.
I'm almost bald. :-( My naked wife and I laughed at your comment.
Wow!!! I came across your video and got excited because I have the exact same gas grill and was wondering how could I get smoke and you e solved that for me. Thank you very much. 🙏
Thank you, this was such a short and simple explanation. I just got my first smoker bag going successfully today.
That's fantastic! Nothing worse that a how-to video that over explains everything. Happy grilling. 👍
New to using chips, but discovered quickly that the idea of poking holes (note plural) has resulted in fire every time. Was going to try a single hole and here you are. Will give it a go next time.
Most smoke I've seen on a gas grill. Thanks, I'll try this method
You've never seen me catch my gas grill on fire and then my house lol
This is the nuts , thank you , it creates so much smoke , give it time to smoke and away you go
I've been going primal bonkers trying to produce proper smoke on my new gas grill. First timer with gas, always used a Weber Performer before this, which is a mega smoke producer. But a Brinkman cast iron smoke box proved useless, ditto for stainless versions, and re-ditto on the packets shown on youtube where you soak the chips, use standard foil, poke several holes. Useless, all of them. But not this one! This one is indeed, "da BOMB!"! Blue smoke (the good stuff!) billowing out from the hood after about 10 minutes, and lasting about 20 minutes of SERIOUS smoke. This WORKS! Thanks!
I'm glad you like it. I've been doing this for years. :-)
So I'm new to smoking using my gas grill. Hubs wants to do turkey legs. I know that slow and low are keys so that they turn out tender enough to eat! I guess I'll make several packets and just change them out? Have you done this for longer smoking times?
I apologize for the long delay for the reply...missed it in my email. Anyway, for longer times I've used a second packet, but never needed to go to a third.
So simple after I watched your video, had to try it. Perfect, the most smoke, better than my store bought smoker box.
Thank you for sharing and we enjoy your videos have a great Blessed weekend
My soaked wood chips often catch fire. Just tried these smoke bombs, outstanding results. Used 3 to smoke a big chunk of salmon, with a maple chipotle rub....FANTASTIC.
Best video I have seen yet on this subject!
This worked so well when I smoked a turkey on a gas grill. Twice the quantity of smoke over my other multi-holed packets. Simple pleasures...
How many packets for the turkey did you use?
Thank you for sharing this video... LOVE IT.
After watching this vid a few years ago, this is THE way to do it. The chips last the longest and due to the lack of "extra oxygen," they don't flame out too early.
I've had success with the finer wood chips, and better luck with the larger "chunks" as well. For a longer smoke, I might try the chunks that are just a hair smaller than say...landscaping bark. My next try will be using the wood pellets. Yeah, they're basically sawdust glued together, but locally, they're a bit cheaper for more product. Hopefully they work for me!
I started using pellets when I ran out of chips. They seem to last plenty long enough to grill burgers, steaks, chicken, etc. Anything larger than that goes on the pellet grill. Thanks for your comments. Happy grilling.
Great video! Simple, easy for me. I'm new to grilling especially adding smoke. This worked perfect for my portable grill. Made "smoking" foods safe on my apartment deck also.
I didn't have good success with wet chips. I prefer dry chips. Instead of double fold single fold will heat up faster and multiple holes will release more smoke. you can make two to three packets and distribute the same quantity of chips to have smoke all over the grill inside. Thanks for uploading the great video.
Absolute legend! Brilliant idea! Many thanks!
Thank you for this useful tip!
Best regards from Norway.
Havent even tried this but bet it works awesome. Also the idea down there of adding ground charcoal sounds awesome. thank you.
Just tried it,worked super well Thanks for taking the time.
Great idea! I'll be making a couple of these to put on my fishing boat for adding smoke to salmon shakers, prawns and....and.....crab? Why not try! Thanks!
Excellent idea!
you are so SMART...............love love loveeeeee the demonstration. taught me just what i wanted to know. thank uuuuuuu.
Great tip and I love that it’s a nice short video.
Thank you very much Jim from Cincinnati
Thank you for making me feel like a total idiot! Brilliant idea. I've got the gas grill. I've got the chips. I've got the charcoal grill which is always a pain in the butt to use. And I prefer the charcoal. I'm giving it a run tonight.
Nice! A simple method to add that Smoke Flavor.... Thank you for this video!
Thank you. I’ve been learning the hard way. Trying to burn the wood in a tube and this is way smart. 😁
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.
how was it? i have the smoking box as well its useless, and yea i did the same method as you (soaked chips) also useless. been struggling to get smoke for my gas grill.
I heard some Hank Hill in there. Thanks for the video. I'll definitely try this on ribs.
It was my first thought.
This is a great way to add smoke flavor to your grilled items. BUT! What you've actually done is made homemade charcoal! KEEP THE CHARCOAL!! If you go camping, you're a survivalist, have an indoor or outdoor fireplace, the chips will light up real quick and easy. So, keep the spent chips!! In the bushcraft world, it's the same as making charcloth.
This is the greatest idea thank you
Just tried your smoke bomb. Worked Great. Thanks so much.
Thanks man. Just randomly found your video on here. I live on skidaway isl just a stones throw from you. Cheers
This method has been working great for me!!! 👌
I will try that , I just bought a charcoal and gas grill 2 in 1 thank you sir for this outstanding video
This is amazing. Thank you for sharing this. Added it to my grilling notes
Cool video. Try an a-maze-n pellet tray/tube u can cold smoke with your gas grill also lasts for several hours. Don’t have to hassle with the foil.
So simple it's BRILLIANT! Thanx a bunch.
Thank you, my smoke bombs always had too much air due to me puncturing to many holes.
Will be using this today for some ribs! Thanks!
I make these packets using shredded woods chips on my Charcoal grill all the time & it works great By soaking the wood it produces much more Smoke that helps it adhere to the food much better also " Works for me."
I see you have a CharBroil infra red. Great grill, I have three. The packet idea is great. I use wood chips, dry as you say, directly on the grates. Works great as your packet does. Nice video, I enjoyed it.
My phone must have been listening to me….. as soon as I bought a smoker box your video popped up! All in all most people use a gas grill to cook up some lunch or dinner which probably takes an hour give or take a few. This foil method is perfect for that with the dry chips, I see the theory in this! Just enough smoke to enhance the flavor of lunch or dinner, we’re not smoking jerky, I’ll just go with an electric smoker if that’s what I’m looking to do.
Thanks you….. awesome idea!
Yep. You nailed it. It's not for long term smoking. But will blast a bunch of smoke in a short time. Happy grilling.
Quick and easy thanks
What a great idea to have some smoke going on all the time while u r grilling👌🏻
Great, no hassle technique... Thanks!
Thanks so much for posting exactly what I have been looking for
I like this. No need for a contraption. The smoke coming out during the cook looks white rather than blue. Is that the smoke from the cooking food or the wood packet? I'm assuming you know the virtues of blue vs. white smoke so wondering if you can speak to how reliably this method produces blue smoke. I didn't see it in a scan/search of other comments. Thanks!
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.
Thank you! Smokier & lasts longer than my metal box, made the best steaks ever on my gas grill using this. I'm hooked!!
Thank you! This was easy and straight to the point 🙏🏽
Nice , something new to try this afternoon thanks
Same!
Awesome bro thank you very much. I have a smoker but I wasn't able to cover it this winter. I have unexpected guests and I want them to taste some smoke and I'm too lazy to clean my smoker
Im going to try this one. I've never smoked anything on my bbq before and this looks fairly easy.
Nailed it!!! THIS is the way to do it.
Best video I've seen yet : )
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...
3 Thumbs up. Thanks for sharing!
So amazing! Worked perfectly!!!
Trying this one on Father's day in 3 days... Thanks
Thanks for advising folks to use dry chips.
Thanks tried this yesterday worked great. Do agree do not soak the wood chips beforehand
Great vid. Thanks for the tip. Only taste missing using my propane grill.
I'm stealing this one. Clever and presice. Thanks.
You are a genius sir! Thanks for sharing
Bro ur awesome. Thanks for the dry chip advice. Worked like a charm
That calphalon parring knife is the best 🔥👌🏽
Cool trick- thanks for showing. Will give this a try.
I watched your video a long time ago and just tried it tonight fantastic thank you very much!
it Works fantastic .i have even used on my kettle some times it smokes like crazy and it last for some time to
Awesome easy BBQ smokey bomb !
Thanks, real-life Hank Hill!
Wish i knew this when i had a gas grill lol. Oh well, converted to charcoal and wet lump wood(of choice) long ago. Im lucky and live close to several orchards apple/cherry my absolute favorites. I smoke alot of trout,pork,and chicken and they suit me just fine. The video is a dandy tho i appreciate the knowledge. Happy smoking!
gonna try this tonight with some brats. Thanks for the tip!
Cool thanks. I'm going to have to try it. Keep on grilling.
This is exactly I’m had looking for...THANK U! U have my like and my subscription 👏🏻
That’s a great idea to use when making deer summer sausage.
How long would this packet last? Great idea, seems like a nice slow release steady stream of smoke...
Great idea!
Thanks for sharing!
Amazing video! Thanks for the guidance!
Worked pretty good. Thanks!
Thanks 😊 will be trying today!!!!
I've done this with the heavy aluminum baking bags over to one side of the grill to keep the smoke lower longer.
You the man! Thanks it worked perfectly!!!😉
nice tip .... i will use this method