It was edible so I guess that is a successful first smoke!
I had a lot of problems with the temp however and would like some input.
I have the Master Forge propane smoker. When I seasoned it, I had no problem getting a high temp and keeping it consistent.
Today I placed a 4 pound turkey breast in an aluminum pan in the smoker. It took longer to get up to temp ( I placed a thermometer in the smoker and did not rely on the thermostat on the door) and had the turkey in the smoker 4 hours until I took it out and placed it in the oven to finish cooking (had about 20 degrees to go).
The only way I could raise the temp was to place dry wood chips in the chip box.
Here is what I did:
wrapped the water tray in aluminum foil
soaked the apple chips before placing in smoker. After trying to raise the heat, I placed dry ones in.
Placed the turkey in an aluminum pan.
I filled the water when it ran out. I know I went through a ton chips and I shouldn't have.
I placed the vents mostly closed but found the temp would rise if open, so I opened them a bit more.
I would greatly appreciate any advice. Should I use a hotter wood to get the temp up initially? Should I soak my chips them place dry ones over? How much water do you keep in the pan? Are your vents opened or closed or do you change it? Do you cover your meat with foil? If you do, does this help to cook faster?
Thanks for all advice and I hope everyone had a wonderful holiday.