New at smoking meats and looking for tips and pointers. Been gas grilling for years.
I live in Glendale AZ. I retired after 32 years with USPS where I was an electronics technician. Recently purchased Masterforge 2-door gas smoker #MFX784BDP at Lowe's. Owners manual is fair but doesn't get too deep. Bought a small bag of hickory chips at Sportsman's to do some dry runs (manual recommended seasoning before using). Young chap there (Nick) was pretty helpful. Started on lowest possible flame level with all vents open - modest load of presoaked chips. Temp got up to >220 in about 40 minutes. No smoke to speak of until @ hour. Produced modest smoke for > hour. Tried a second run at it with all things equal except gas @ medium. Temp leveled out > 250+ and got healthy smoke for an hour+. Today went back and bought a small bag of apple wood pellets for another dry run. All went well until the pellets burst into flames @ 20 minutes into the run. Vents all wide open, flame medium. Temp >260+. I'm guessing I should stick to chips. May try pellets again tomorrow on lowest possible gas setting and fiddle with side and chimney vents.