A couple of basic questions about upright propane smokers

[handyman]

I am just starting out smoking and I bought a Char-Broil propane smoker for a beginner unit.  I have done a couple of whole chickens with pretty good success.  One plain and one with a rub.  During the two, I ran into a couple of issues that I have questions about.  The first time, I used hickory chips that had been soaked for several hours.  They stopped smoking and turned black in about an hour.  The second time, I used some hickory chunks.  They did the same thing but took a little longer.  Is this what should happen to the flavor wood?  The other question is about the water in the water pan.  The instruction book said a whole chicken should take about 3 hours and use a gallon of water.  Well...I probably added 4 or 5 gallons of water.  Is this normal?  Just trying to get started out on the right foot.  Thanks.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

The free E-Course is great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[pineywoods]

Congrats on the new smoker. I would suggest checking the thermometer that's mounted on the smoker most don't read correctly and can be way off. Many of us use a digital thermometer to monitor smoker temps and we check them in boiling water to make sure they are accurate. I like using chunks rather than chips because they do last longer. Most of the time you will have to add more chunks through the smoke but with chunks you have to do it less often. Since you soaked the chunks now try putting them in without soaking them and see which method you prefer. As for the water pan there are many factors that affect how fast it gets used so just fill as needed. If the smoker is running 275 or 300 degrees of course it will use the water faster than if it were running at 210-225

 

[Dutch]

handyman- I use the GOSM Big Block when I'm smoking small amounts of meat.

When I have to use wood chips I just toss them in to the wood pan dry-wet chips just steams off before they start to smolder but I perfer to use wood chunks. At first my wood chunks looked like charcoal and and a buddy of mine (guy I bought my GOSM from) said that I had the air intake valves closed down too far. I now leave my air intakes open about half way and now my wood chunks end up as a pile of ash in the pan.

As for poultry, I like to get my temps up to 300°-325° because; a) poultry really doesn't need "low and slow, and b) the higher temps gets the skin nice and crisp.

As for the water pan- there are those that feel that the water filled pan act as a heat sink and they fill the pan with sand since it would act in the same fashion-releasing heat into the smoker to aid in recovery times whenever you open and close the smoker.  If you decide to try the sand in the pan idea, remember to cover the sand with foil, it will keep your sand clean.