I used my smoker for the very first time last night. First time ever smoking period. I did a whole chicken that I sprachcocked and some spicy Italian sausage. It took about three hours for the whole process. I'd like to say that it was an over all success, but the smoked chicken is pretty intense. Too much I thought. The sausage came out a bit better. That being said, the chicken meat was incredibly moist and tender.
So throughout the entire cooking time, I steadily added wood chips (apple wood). The first two times I added the chips, they were dry, then I remembered that they should be soaked. So every time after that, the chips were soaked. I'm thinking I made two mistakes. First is that I added chips through the entire process, and two, was using dry chips the first two times I added them.
Any advice, tips, criticism would be greatly appreciated.
BTW, I have a Masterbuilt electric smoke house.
Edited by Steve Erickson - 3/31/14 at 5:09pm