or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New smoker
New Posts  All Forums:Forum Nav:

New smoker

post #1 of 4
Thread Starter 
Hey y'all Cheers!
I got a new 40 MES & trying it out w some thighs & legs. I haven't read much in terms of how often to "refresh" wood chips. I guess I'll refresh 2xhere today?
post #2 of 4
Thread Starter 
Edited by jbruski - 7/29/16 at 4:17pm
post #3 of 4

texas.gif  Good afternoon and welcome to the forum, from another sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.





post #4 of 4
For electric smokers be sure you crank up the heat to as high as possible (MES 275). Even at that temp your chicken skin may get rubbery. If you have a gas or charcoal grill I recommend finishing the chicken off at high direct heat (last 5-10 minutes). That'll give you crispy skin.

-For the smoke question I am assuming you are using the factory chip loader? Before I got an AMNPS and a smoke generator I would only do twice for shorter smokes. If you aren't getting enough oxygen the smoke can hang out and get stale/not so tasty deposits!

Goo luck!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New smoker