I'm looking for advice on how to achieve TBS on a 40 MES using the factory tray and a bag of apple wood chips.
By what I have read here I need to preheat the smoker up to about 260 F then add 1/4 cup of chips to the tray. After the smoke begins, then lower temps to the recommended 225-245 F. Adding chips every 30 minutes during the first 3 hours. The exhaust needs to be fully open during the entire smoking of the meat using the 3-2-1 process or a standard non foiled 6 hours of smoking the spare ribs
I am going to try a few smoke test over the next few days without meats just to get the practice.
So, am I correct not to add the chips until up to temps? Again, I'm trying to eliminate the thick white smoke that has been destroying my previous attempts.
Thanks for any tips