I posted a couple of questions last week while seasoning my new Smoke Hollow Pro 44 and the responses were very helpful. I did my first cook 2 days following and the food was good. I cooked two chickens, one turkey breast and two racks of baby back ribs. I had to finish the turkey in the oven. I think it was still frozen in the middle despite a 12 hour brine.
If any of you have used this model of smoker, did you have issues getting the chip boxes to go under the water pan? There does not seem to be enough room unless I place the pan on top of regular brackets rather than in them. Also, does anyone have any suggestions about adding chips to these types of smokers? And finally, should I keep applying smoke during the entire cook or only at the beginning? Thanks for all the help.