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Getting used to this

post #1 of 5
Thread Starter 

Hi all, from Boston here. 44 in" Masterbuilt Propane smoker. I've successfully done chicken wings and a whole chicken. They tasted great.

 

Having trouble getting smoke. It takes about 90 minutes. I've tried a cast iron skillet with dry hickory. It sits right above the burners but I'm going to modify to make it rest properly. I've heard differing opinions on wood (soak/don't soak/soak only for 1 hour/etc.)

 

What do you all find works? I'm having a blast learning and figuring out my smoker. Temperature control has actually come easy to me.

post #2 of 5

:welcome1:

 

to the forum!

 

Glad to have you with us!

 

First off don't soak your wood chips.

 

Are you using chips or chunks.

 

If chunks, start with chips & when it gets smoking then add the chunks.

 

Al

post #3 of 5
Thread Starter 

I'm using chunks. I tried soaking chips the first time and quickly realized it had to be a rookie mistake. I'm getting great smoke with the chunks but have difficulty getting there and maintaining. 

post #4 of 5

Well then all you have to do is put some dry chips in the pan with a couple of chunks.

 

The chips will start smoking right away, then as they burn out the chunks will start to smoke.

 

Al

post #5 of 5
Thread Starter 

That is why your name says "super moderator" next to it and mine says "newbie."

 

Thanks! I'll try this out.

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