So today was my first smoke. I bought the propane charbroil smoker, got a maverick thermometer, read reviews and watched videos on my certain smoker and bough Jeff's Smoking Meat cookbook. Followed everything correctly. Today I wanted to do 2 beer can chickens. I followed the recipe, prepared my chickens then went and turned the smoker on to get to 225 degrees. I put the chickens on, then loaded up the drawer with pecan and apple wood chips. Not long, I had major temperature issues. It would spike up, I'd make adjustments with the flame and vents, then it would go down. Happened all day really, times I was turning the burner off just to get the temp down. I couldn't keep the temperature consistent. I didn't soak the wood chips, I read some forums on here and decided not to. What was my issue? Too much wood chips? Soak them? They came out good, I personally think there was too much of a smoke flavor, but everyone else liked them. Any tips would help! This was my first time, so I do understand it takes some time to learn everything. But that's why I'm on this forum!