Hello all, first timer here. My name is Luke and I'm out of West Des Moines, Iowa. I'm new to smoking and just bought a first generation Masterbuilt 30 inch digital. I seasoned it per Masterbuilt's instructions tonight and I have a 8 lb bone in Boston butt brining overnight. I've been doing a ton of research as far as foiling, using the water pan, and whether to soak the chips or not. I've decided that I'm going to skip filling water pan and just line it with foil for cleanup (unless I learn otherwise on here) as well as using dry chips as soaked chips don't buy you much apparently. However, the one thing I have yet to come across is what percentage of time you're supposed to smoke with chips versus just cooking it low and slow. Like do you add chips the last half of the overall smoke, or the first half? Maybe some people have chips in the entire time, or just the last couple hours. I do plan on wrapping it in foil once it gets to 165 internal temp, and then unwrapping it slightly for the last hour as it gets to 195-200 internal temp. I don't like a really heavy smoke flavor, but I do like it to be there. Any and all help would be appreciated, and I can't wait to really get the hang of this.
