Not sure where to ask this ???Will try here

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

johnny1

Fire Starter
Original poster
Nov 13, 2007
31
10
I just got my gas smoker awhile ago from Bass Pro..I love it-except for one thing..It seems to burn up the wood chips pretty fast..Is the normal? Temps I run so far are 250 to 300 degrees....It doesn
t have a very large chip box....Any idea on how to remedy this...I don't like to have to open the door once it's under way..Thanks and happy Santa day
PDT_Armataz_01_11.gif
 
Not sure what smoker you have? I have a verical gas unit too, a camp chef smoke vault. I use strictly chunks for the reason you metnioned; the chips burn up too fast.
 
It is great outdoors-smokey mountain series
 
Hey Johnny1, I also have a GOSM propane smoker and had the same problem. I did 2 things to solve mine. First I made this modification:

http://www.smokingmeatforums.com/for...210#post111210

Then I found a 10" cast iron low side skillet at the thrift store that I use for my wood. I use chunks as well. I cut my own in 1" squares and that seem to work for me. I am now able to get my temps down to 130 for jerky and sausage with no problems at all. When I am at lower temps ( below 250) I use the chip box that came with the smoker with the same chunks... Hope this help you out...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky