Hey everyone, this is my first post so go easy on me. I have never used a smoker before in my life, but I'm a sucker for good smoked meats. I was lucky enough to come across a Brinkman 2 door vertical smoker at a flea market 2 weeks ago and picked it up for $25. Its defininetly what you guys would refer to as basic. So I did some mods to it like adding felt to the doors, a new temp gauge and then converted it to propane using a turkey fryer burner that I had in the shed. So here is where my question comes in...whats the ideal distance that the wood chip pan should be from the burner and what distance should the water pan be from the wood chip pan. Reasons I am asking is b/c I seasoned the smoker the other day. I used about 3/4 cup of hickory chips and they lasted about 45 minutes before turning to ash. I was able to sustain a consistant 230 degress for 45 minutes before I shut it down. Is this an acceptable amount of time for the chips to last at that temp? Currently the wood chip pan sit about 1 inch above the burner and the water pan is roughly 3-4 inches above that. Any help would be much appreciated.
P.S.- I've spent more time on this site in the last 2 days than I spent studying in college. Its addicting!
P.S.- I've spent more time on this site in the last 2 days than I spent studying in college. Its addicting!
