- May 16, 2015
- 1
- 10
1st time owner of a smoker, and 1st time to use it today. I had a few questions that I wanted to ask to help learn the ropes. For reference I have a Char Broil gas vertical smoker.
Question 1: how do you prevent wood chips from flaring up? I soaked some hickory chips for around 45 minutes (as directed).. But once I had a decent smoke going I had 2 serious flare ups is this a temp issue or a dry chip issue?
Question 2: Do I need to focus on the dampener to control the temp inside the smoker or the hi/low setting of the temp dial?
The main thing I want to learn is about flare ups. I've read multiple articles stating that soaking chips make a difference/and it doesn't make a difference. Should I use chunks? Or maybe wrap them in foil? The particular model has a weird chip/ water pan Combo I'm using the whole thing for chips and using a cake pan for water. I did notice that my chips burned down very quickly. Is this normal or not?
I apologize for the bombardment of questions. I want to learn everything I can about smoking so any advice would be very appreciated.
Question 1: how do you prevent wood chips from flaring up? I soaked some hickory chips for around 45 minutes (as directed).. But once I had a decent smoke going I had 2 serious flare ups is this a temp issue or a dry chip issue?
Question 2: Do I need to focus on the dampener to control the temp inside the smoker or the hi/low setting of the temp dial?
The main thing I want to learn is about flare ups. I've read multiple articles stating that soaking chips make a difference/and it doesn't make a difference. Should I use chunks? Or maybe wrap them in foil? The particular model has a weird chip/ water pan Combo I'm using the whole thing for chips and using a cake pan for water. I did notice that my chips burned down very quickly. Is this normal or not?
I apologize for the bombardment of questions. I want to learn everything I can about smoking so any advice would be very appreciated.
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