So far, have smoked a whole chicken and it turned out nicely. Thank you all for that since I searched this website before I even started to see where I could go wrong and got some real great tips. I also viewed a few YouTube videos from a lady that seems to smoke everything. Cool! I also have altered the smoker and got some of that high-temperature strips to seal the edges of the doors. That seems to work great. I altered the chip pan by closing the vents so that my wood chunks won't burst into flames when I use them. And, I use foil packets when I do use the chip tray.
I love this smoker and am preparing to smoke a pork butt this week. I am currently concocting some rub recipes and plan to use some old family mop and sauce recipes.
I am so excited about the whole art of smoking. Like the wood chunks but last week bought the AMAZEN Smoker, 12-inch to try for my gas smoker. Todd is great, by the way. Great customer service with this company!
I am interested in the actual smoking art and the rubs/sauces than spending all the time getting the smoker to work so I wanted to jump right into "how" folks are doing things.