Chips, Do I Fill The Box?

[mikesr]

Still new at this so I'm trying different things. Yesterday I did two chickens and ten drumsticks over Apple wood chips. (Propane Smoker). I decided that I would do a low and slow so I filled the chip box then I covered it with a sheet of heavy duty aluminum foil and punched four holes in it for smoke. The first hour or so I achieved TBS and was proud of myself. A while later I started to get white smoke, heavier than I wanted. So I opened up the smoker and took out the chip pan and dumped the chips in a big dirt filled flower pot that I grew tomatoes in this year. Normally I expect to see black pieces of charcoal but this time I saw pieces of wood that still had color to them. I placed a small packet of new chips back in the chip box and closed the door.

My question is, do I put less chips in the box or do I wait out the white smoke and hope to see TBS again? Do I make up several foil packets of chips and add them as needed? I've done the small packet thing before and I'm leaning toward doing that again. My real quandary is about waiting out the white smoke. I love using the foil because all the black gunky creosote collects on the foil.

BTW, the chickens and drummies came out great. Leftovers will become Ala King tomorrow.

 

[mr mac]

For me I use only a small handful of chips and I get a good amout of smoke for about 30-45 minutes. The next hour I just add another small handfull on top of what is now coals and continue until I need to empty and start over (like with a brisket).

 

[treegje]

smoke is like spices,smoke to own wish
one person likes a lot of smoke and the other does not
you can refill it as much as you like
have much smoke fun

 

[indyadmin1974]

I have a vert. propane smoker and I find that if I'm getting white smoke I don't have enough water in the water pan.

IMHO vertical propane smokers are poorly designed at best. I've only seen one out there that's not custom that will let you open the door to the firebox instead of the whole door. On top of that, the firebox for the chips is usually made out of tank armor which is too thick and takes too long for smoke to develop. On top of that, it doesn't hold chunks or that much chips so it's a constant battle.

Don't get me wrong, I love my propane smoker, but if I had the know-how, I'd build a wood fired smoker.

You may want to try a coffee can or something thinner to see if you can better control the smoke.

 

[chisoxjim]

I got rid of the chip box that came with my GOSM, and use a large cast iron griddle pan that I use wood chUnks, and lump charcoal in. I can get quite a few hours of smoke at a time, and dont have to open the smoker to refill the small chip box as often this way.

 

[smokey2569]

I seem to have no problems with my GOSM. I usually fill with 4 or 5 good size chunks and then fill in the rest with some chips, and it lasts a good 4 or 5 hours or so before they have turned into coal and need a refill.

 

[mballi3011]

I agree with theses guys here. I use chip and fill the pans as many times as I feel the need but I use alot of the sweeter and milder woods like apple, cherry, pear. persiman, and they are not over powering to me. But that was the key word ME you have to use the amount of chips that soots you and the people that are eating your food.

 

[mikesr]

I agree with all of you about using small batches of chips and replacing them periodically. Chips are readily available in the stores around here but chunks are harder to find.
I'm really curious though if anyone can answer the other question about waiting out the white smoke to see if TBS can be reachieved.