Chip burn control in a Masterbuilt 2 door gas.

[handyandy]

Hi all

Starting out today with my first smoke - a 8.5# butt and 3 racks of spare ribs.

I seasoned the smoker yesterday and also added a different chip pan - a 9" round cake pan on top of the existing chip pan, and a larger water pan.  

Started it up and everything was working great - achieved TBS and 225-235 with a calibrated thermometer.  Problem is - after an hour in my chips are gone?  They did not flame up, and no temp spike, they just seemed to burn up quickly.  

I did not soak them before use.  I used about 3 cups worth of hickory and apple chips.

In a panic I made a foil pack of chips and put that in the chip pan hoping  not to mess things up.  

Any ideas?

Should I be using chunks?

Any suggestions would be great.

 

[ps0303]

I use a deep foil pan from wally and i cover it with foil and put holes in it and i use chunks with chips. An hour of smoke is probably about right though. I get a bit more than that. I plan on going to anmps smoker box with pellets. This way i can get hours of smoke without having to worry about adding wood.

 

[mikeintx]

I had the same problem with the same smoker, and for a quick and cheap solution I followed the instructions in this post: http://www.smokingmeatforums.com/t/...using-the-masterbuilt-vertical-propane-smoker

It worked out quite well, but I am still in the process of looking at smoke box mods for a longer term solution. FWIW, although the instruction manual for this smoker says NOT to use chunks, I have gotten much better results by using 2-3 fist-sized chunks instead of the recommended chips.