Hey all. Getting ready to fire this smoker up again after a long late winter and I want to be on my A game this summer. Who better to help me do that than the talent here.
I wanted to bump this topic up again.
Since I wrote this, I've switched to store bought apple chunks (maybe fist sized, give or take). I still feel like I don't get more than 20-30 minutes out of them before needing to add more. That means I'm constantly fiddling with the smoker.
crank temp to get back to 225
lower temp to hold
too low - adjust high
too high adjust low
add more wood
tome to glaze, repeat temp adjustments
add more wood repeat process.
Shouldn't I be able to get about an hour out of these chunks? I'd love to be able to at least go 45 minutes as that's usually when I glaze my butt.
Adding more wood will just produce more smoke, not prolong the time of smoke, right?
Should I soak the chunks?I've read here that soaking does nothing, but will it make them burn slower?
Should I drop the chunks a little off center so maybe the pan isn't as hot right where they are sitting?
I've bent the tabs on my SM 24 so I shouldn't be getting a ton of air in there. I have noticed sometimes (in winter with a stiff breeze) that opening the door will cause the wood to ignite obviously burning it up faster. I need to seal the door better to keep smoke in.
Thanks for any help!