[landarc]

I agree with Gore that your food may just be great.

Now, for smoke bombs, I am one who feels smoking on a gasser is totally possible. I build my smoke bombs wity dry chips and two layers of loosely wrapped foil. I want a little air between the layers of foil. I only poke 3 holes for a cup of chips, then fold up like a butcher wrap or gift wrap. You are minimizing air draft and thus preventing combustion. Done successfully, I end up with 1 cup of tiny charcoal lumps when done. If you soak chips, you get a billowing white mix of smoke and steam, impossible to gauge the quality of your smoke that way.

I use three smoke bombs per hour (one at a time), for 2 hours, at 225F to 270F, then no more smoke and cook until done. My cheap old Thermos gasser and Weber gasser get me three 8 hour smokes can. I use only one burner to maintain heat, smoke bombs go directly on burners or on grates. I will preheat each smoke bomb on lid for 10 minutes or so.