my first chicken smoke
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tender, juicy, smokey, deliciousness. My wife got me a master forge vertical gas smoker for fathers day and I think it is the best gift I have ever received. The best part is that she also loves the food that I have cooked in it.
Nuts, I dry rubbed them threw them in right on the racks, with the smoker at about 230. I beleive it took close to 3 hrs. 165 internal temp. I smoked with apple wood and they were delish. After that smoke I got a self stick flat fire place gasket and sealed both doors. keeps the smoke and heat in a little better which is a little nicer to the Lp tank
Looking at a gasket on eBay as we speak.
you don't need alot of smoke. just barely able to see it and smell it is enough. The chunks I buy I split even smaller with a hatchet, into about one inch by one inch squares. I usually have to put more water in the pan every 45 min to one hr so I will just throw a couple pieces in then. I sometimes soak them but have never really noticed a difference when I did.
Glad you mentioned the water pan, I might have forgotten about it. ;-D
I guess my cooking with charcoal may have me looking for smoke where as the propane gasser isn't as visible.
Feeding that smoke box at temp is a trick...
Appreciate the help!
I use a long set of tongs and just pull the lid and toss a couple chunks in. I only use chips in the begining before it gets to temp for that reason. I am working on some ideas for a auto matic water system for keep ing the water pan full I will keek you informed on it when I do iTrying to keep it very simple.