I just got my GOSM 34" Monday and I was really thrilled. Yesterday afternoon I got a 3# chuck roast and a 4# mini pork butt in to smoke so we could have supper for the next 2 days. I put the chips in the chip box and started up the smoker. When I went back out to check the temp to see if I could put the meat on, the thing was putting out smoke to beat the band. I mean it looked like the whole thing was on fire. There was no fire except for the gas burner, but man was there a lot of smoke. Within 40 minutes the chips had all burned out so I decided to soak some chips and try that. Well it took longer to get it smoking again, but once again there were great plumes of smoke coming out of that thing.
Well, the meat turned out great, but it had a strong smoky taste to it. Not unpleasant, but a bit more than I like. Any suggestions on how to get TBS instead of great clouds of thick smoke?
I used Hickory chips in the chip box.