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I need help fast please!

post #1 of 12
Thread Starter 

I posted this in the new thread section also not sure where I should of posted it.

 

 

We just bought a master forge gas smoker. Its out seasoning right now. I bought 2 whole chickens to try first. I have one in a salt and water brine. The other I am going to use a rub on.

 

I bought hickory chunks. The book says this is a strong flavor. So, how many do I use? The book also says that you get the most smoke in the first hour. So, do you add more after an hour? Thanks so much!

post #2 of 12

I would use 1 chunk and see what you think of the taste.Then you can adjust for the next time. Congratulations on your new smoker.

Remember to post a Qview.

Happy smoken.

David

post #3 of 12
Thread Starter 

Really only one?  I put six in there to season it.  lol

 

Its been seasoning for a little over an hour.  So, do I need to dump the water and hickory that's in there now and start fresh with the chicken?

post #4 of 12

How big are the pieces and what does the smoke look like? You want TBS not thick white smoke.

Happy smoken.

David

post #5 of 12
Thread Starter 

They are mixed sizes I used like 3 smaller ones and 3 bigger ones.  The bigger ones are maybe the size of a lime.  lol

 

What is TBS? The smoke is kind of thick and white. 

post #6 of 12
Quote:
Originally Posted by Tracik3 View Post
 

They are mixed sizes I used like 3 smaller ones and 3 bigger ones.  The bigger ones are maybe the size of a lime.  lol

 

What is TBS? The smoke is kind of thick and white. 


OK....back off on the wood a little when doing the chickens and don't soak them IMO. (if u did) TBS is 'Thin Blue Smoke'...just a wisp of smoke coming out the exhaust which remains fully opened. Adjust air flow with the bottom vents. If you can smell smoke....it's doing good. Many smoke the whole time.....some a few hours is enough for them. You will learn what u and the family likes as you go. When I was using gas I would start with 2-3 chunks and add more as time went on depending on the wood type used. I prefer fruit woods...milder for me & she. Yes.....dump everything from the seasoning. And, many will not use the water pan, preferring to fill it with sand as a heat sink of sorts. In the meantime, you can use the handy dandy search bar here & type in Master Forge Mods to see what many have done to improve/fix their gassers. Pay no attention to the door thermometer.....factory therms are notoriously inaccurate unless a miracle happened

post #7 of 12

I am still going to say 1 or 2 chunks is a good place to start. You are looking for TBS as Willie explained above that Is thin blue smoke. Hickory is a very strong wood. 

Like this is TBS

 

If it is like this You or the dog won't eat it.

Happy smoken.

David

post #8 of 12
Thread Starter 

Ok, thanks so much!  Well, it should be good and seasoned with 6 pieces in there!  I did not soak them. I have been reading here for a few days and it seems most do not soak.  I also saw the mods. I bought gasket kit but Lowes did not have the permatex silicon so for now we will just have to use it as it until I can find it. 

 

Thanks so much for the help! I will post a picture of finished chickens when I get them done. 

post #9 of 12
Quote:
Originally Posted by Tracik3 View Post
 

Ok, thanks so much!  Well, it should be good and seasoned with 6 pieces in there!  I did not soak them. I have been reading here for a few days and it seems most do not soak.  I also saw the mods. I bought gasket kit but Lowes did not have the permatex silicon so for now we will just have to use it as it until I can find it. 

 

Thanks so much for the help! I will post a picture of finished chickens when I get them done. 

kewl.gif

Happy smoken.

David

post #10 of 12
Thread Starter 

Just an update. I did put 2 med size pieces in there.  My smoke does look like the top picture.  It sure does smell good out there!!  I bet my neighbors are jealous! LOL

 

I had trouble getting the rub to stick to the chicken.  I did one chicken with melted butter then a rub.  I dried the chicken first but maybe I didn't do it enough? The other chicken I just put slap your mama on it with no butter and it also did not stick good. 

post #11 of 12

Just have patience and you'll do fine. your smoke should be as David says , light and bluish , other wise Creosote will be your flavor.

 

Start with one chunk and if that is not the smoke you want(hint , smell the smoke , you can get an idea of it's strength on your food, takes some practice , but if you have a good nose , you'll know).

 

 This is good Smoke ,

 

  This is better, don't see it , that's the secret . If you can smell , it's Smoking...

 

Have a great Thanksgiving and a Joyful Christmas...

 

Have fun and . . .

post #12 of 12
Welcome to SMF!! Glad you decided to have a little fun with us. I have the same smoker and have been using it for a few years now. Here is a thread I started a while back, lots of info and answered questions in the thread. http://www.smokingmeatforums.com/t/122273/master-forge-propane-mods. If you have any questions about the unit, feel free to PM me, I don't think they have changed them much.
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