- May 26, 2017
- 1
- 10
Hi
I've been smoking meats for about year now with a Masterbuilt 20051311 GS30D 2-Door Propane Smoker. Love doing it! Except for the spiders that crawl in the dang air intake. pretty much have to take the panel off every smoke and clear out a web. anyway
The way I've always done things is start with soaked chips and basically seal and forget till meat is done. I have wireless temp so i adjust flame if necessary. My main question is. Should I be adding more chips as I go along? And if so how often. Plan on doing brisket this weekend with 10 to 12 hr smoke.
thank you.
I've been smoking meats for about year now with a Masterbuilt 20051311 GS30D 2-Door Propane Smoker. Love doing it! Except for the spiders that crawl in the dang air intake. pretty much have to take the panel off every smoke and clear out a web. anyway
The way I've always done things is start with soaked chips and basically seal and forget till meat is done. I have wireless temp so i adjust flame if necessary. My main question is. Should I be adding more chips as I go along? And if so how often. Plan on doing brisket this weekend with 10 to 12 hr smoke.
thank you.