This is my first ever using propane and any smoker!
After figuring out how sensitive the regulator is in this unit (can only turn tank on 1/3 turn) or the flame dies out.
Anyways, got the 7in1 all seasoned up.
Brined a full chicken over night with a simple brine found on this site, with a few extra spices thrown in. Next morning. Rinsed, died and rubbed with some McCormick Montreal Chicken. Wrapped and fridged for 5 hours.
Pre heated to 275, threw her on.
It did take almost 4 hours, just cause I kept peeking and trying to get the wood smoking right. Added some baby red potatoes and brown sugar apples towards the end.
Here she is!
not as flavorful as I'd liked, and the skin could've been a tad crisper. But in all,very juicy I'm very pleased!
Only "problems" I have are the chips go up way too fast, wet and foiled. so I switched to chunks. They still seem to go way to fast.
Next, the burner flame. It seems rather large to get it to 300. about half way open on the 5psi regulator.
I'm learning. And will not do oven roasted chicken again!
Thanks everyone, for your ideas and knowledge.