What is Smoke & Awe?
Smoke & Awe is a patented device that converts gas grills into smokers. Unlike smoke boxes, Smoke & Awe uses dry wood chips that are ignited without using high heat from a grill burner. Smoke & Awe operates independent of the gas grill which allows for precise temperature control during smoking and produces abundant amounts of smoke resulting in great tasting smoked food. Go to (www.smokeandawe.com) for recipes and to learn more.
How does Smoke & Awe’s patented technology work?
Fire requires an endless amount of oxygen to burn with flames. That is why you fan your campfire. Fire with limited amounts of oxygen will only smolder and produce smoke and that principle is the basis for Smoke & Awe’s patented technology. The patented technology is in the way Smoke & Awe controls air flow to create and maintain a smoldering fire in a device that you can place in your gas grill.
What Do We Hope To Accomplish?
I've been frustrated with conventional gas grill smoking techniques that require soaking wood chips, forming Al foil pouches or filling boxes placed directly on the grill flames that don't work. The conventional techniques go against the low temperature and long cooking times needed for great smoked foods. I've spent my entire adult life trying to overcome the shortfalls of smoking on gas grills and developed a device and method that replicates food produced on conventional smokers in gas grills. We hope our Kickstarter campaign with your help is the beginning of a revolution in grilling and Smoke & Awe becomes a mainstream go-to device for the everyday grill user.
Smoke & Awe’s manufacturing strategy:
Smoke & Awe will not be outsourced to China. It will be made in the USA by local American workers. The patented design can be manufactured by small to medium local sheet metal fabrication shops requiring common equipment and skills found in those shops. This will help support the dwindling manufacturing base in this country. Current units are being manufactured by laser cutting sheet metal and hand assembly. The manufacturing strategy will be to develop a network of small to medium local fabrication shops located throughout the country to manufacture Smoke & Awe as the production needs grow. The main objective of our Kickstarter campaign is to raise funding to be able to purchase tooling and production jigs to reduce manufacturing costs at our first fabrication shop located in Cincinnati, Ohio to fulfill the Kickstarter backers’ rewards
Smoke & Awe’s Development Team:
Bader, Smoke & Awe’s Inventor Bio:
Paul’s 30 years of expertise is in product/package
development and manufacturing technology in Food and Home Care businesses with
a large consumer packaged Goods Company. Paul holds a BS in engineering and an
Vesprani, Smoke & Awe’s Creative Chef’s Bio:
John’s expertise is in planning and hosting corporate
hospitality and marketing events for fortune 1000 companies and private client
groups. He has developed a successful
business, managing promotional marketing, hospitality and operations for large
sporting events. John holds a BS and MS
in Sport’s Management and has worked with some of the best culinary chefs in
the corporate hospitality field.
Fisk, Smoke & Awe’s Intern Bio:
Michelle is currently pursuing a degree in Visual
Communications at the University of Cincinnati in the DAAP School of Design.
with Smoke & Awe’s Creative Chef John Vesprani:
has Smoke & Awe helped your business?
“Being able to use and test the early development and
production prototypes of Smoke & Awe has enabled me to expand my menu items
and create great smoked food for my corporate clients. They are amazed at the variety
of items I can create using my gas grill.
I’ve also been able to increase my profitability by using Smoke &
Awe with my grill at catering events. I now
offer my catering clients a highly profitable, on-site, smoked 30 pound pig roasts
without needing to trailer, set-up and break-down my professional smoker.”
surprised you the most about Smoke & Awe?
“It works! Also,
because of Smoke & Awe’s chimney design I can smoke items with different types
of wood species by layering the wood chips in the chimney. This creates unique smoke
tastes I haven’t been able to copy on my professional smoker. I am currently experimenting with ending a
smoking session with a touch of mesquite and I am excited to report that I am creating
deep and fabulous complex tastes. I’ve
discovered that adding a block or two of hickory wood mixed in with the chips in
Smoke and Awe can add great smoky flavors to my favorite menu items similar to
my professional smoking equipment while extending Smoke & Awe’s smoke
you use Smoke & Awe at home?
“Yes, with Smoke & Awe at home I can have my families’
menu items in the grill and smoking in less than 5 minutes. My kids’ favorite Smoke
& Awe food is wood fired pizza on the grill”
do you light and use Smoke & Awe?
“I find the key to lighting Smoke & Awe is using my
glazing torch to create a good bed of embers with no flames, I use the
regulator to balance smoke production. I’ll fully open the vent holes to help
stoke the embers if I want a lot of smoke production and choke off the holes if
the recipe requires a hint of smoke. I find removing the regulator early when
lighting helps. Smoke & Awe is
similar to managing a smoke box on a professional smoker, even though I am
using a gas grill I still feel like a Pit Master. If I get a flame I’ll just
flick a little water at it to calm it down.
I’ve also used crumbed paper similar to charcoal starter techniques to light it with great success”
you tried conventional smoke boxes and foil pouch techniques on gas grills?
“I’ve tried conventional smoke boxes and foil pouch
techniques for years with very poor results.
I get fabulous results with Smoke & Awe every time. The key is to
control cooking temperatures while independently controlling smoke. The conventional techniques require high heat
to initiate smoke from water soaked chips and to maintain smoke while only
lasting a short time before flaming out.
I find it is almost impossible to create great smoked foods with high
heat. I can get up to an hour of really
good smoke production before needing to reload chips in Smoke & Awe. With Smoke & Awe you do not soak the wood
chips, in fact it doesn’t work when the wood chips are soaked. I find I get my best
results with absolutely dry chips.”
do you think Smoke & Awe works when current techniques give you poor
“With Smoke & Awe I can precisely control cooking
temperatures using my grill burners while Smoke & Awe provides the smoke. Conventional techniques require too much heat
and produce very little smoke to have any success. I also get better control than my
professional smoker where I have a fine line of balancing smoke and temperature
at the same time.”
do you Smoke & Awe a 30 Pound Pig for your catering clients:
“Smoking a 30 pound pig on your gas grill is
surprisingly easy, the secret is using 2 Smoke and Awe smoke canisters. First start by brining the pig for 12-24 hrs.
in a strong plastic bag using a salt water mixture with brown sugar, ginger,
pepper, garlic, onions, limes and whatever else you have handy. Place the
sealed bag in a cooler with ice to keep cool or refrigerate. After 12-24 hrs., remove the pig from the
brine and rub the cavity with chopped garlic and onions. Slit the skin and add
full garlic cloves. Add salt and pepper
and your favorite spices. Wrap the feet
in foil. Line the grate with a heavy
gauge foil and start your grill with in-direct heat and adjust temperature to
250F. I use the 2 outside burners on my grill and leave the burners directly
under the pig off. Place the pig on the foil lined grill grate cavity side
down. Light and insert 2 Smoke & Awe
canisters in the grill, refill with chips and small wood blocks as the chips
burn down. Keep the Smoke & Awes going for the entire cook time which is
typically around 5 to 6 hrs. depending on weight and starting temperature. I prefer to use hickory wood but other
species including pecan, apple and alder will do fabulous depending on desired
taste profile. Let cook until internal
temperature is 165 in the thickest part which is usually the shoulder. Small pigs have surprisingly little fat
drippings which makes them ideal for roasting on your gas grill. Let rest for 45 – 60 minutes and then serve
by cutting and pulling meat apart. I
find cutting the rib racks loose and placing back on the grill with a little
barbeque sauce is wonderful.”
whole suckling pigs, what other menu items have you prepared with Smoke &
“As I mentioned earlier, it does a great job creating
the taste of wood fired pizza on the gas grill.
In addition, it is great for cooking seafood such as salmon, shrimp and
scallops. Don’t be afraid to use it with
beef roasts such as tenderloin and whole strip loins. It adds an extra layer of flavor that people
don’t normally expect. Obviously, it can
be used with great success to do more traditional cuts of meat such as pork
ribs, chops, Boston butts and beef brisket.”
you plan on publishing a Smoke & Awe cookbook?
“Paul and I have talked about a publishing a cookbook
and want to see how much support we get with our Smoke & Awe Kickstarter
campaign. If we get funded and we have
strong support we’ll try a second Kickstarter campaign focused on publishing a
Smoke & Awe cookbook. Paul keeps
telling me it’s all about the food that can be created with Smoke & Awe. You can go to the Smoke & Awe website (www.smokeandawe.com)
and try a couple of the items I serve for my clients.