Adding wood chips?

[raptor01]

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.

 

[SmokinAl]

I would use chunks, not chips, and don't soak them.

In my gasser I have to add a chunk about every hour or so.

Al

 

[phonedrn8]

check & add 45-1hr