Hello - I have a new Masterbuilt 30" gas smoker that my wife got me for Christmas and have found this site to be very helpful in getting started. Looking forward to learning more.
I live in Southeast Missouri - Sikeston - to be exact and am in the process right now of seasoning my smoker. I have also been experimenting with finding out how it heats, smokes, etc. before I put in my first meat. Got the temperature dialed in based on the valve settings I can tell approximately what the temperature will be - now my problem is too much smoke. The chip pan is useless and have used a cast iron skillet and wrapped the chips in foil - but I am still getting way too much smoke and it only lasts for a few minutes - and that's all she wrote. I opened up the foil and have charred chips - what do I need to do? How much chips should I be using or is the only way I can get a good smoke is to use chunks?