First Smoke: Not Sure if I am doing this right.

[nitrobass24]

Doing my first smoke. I used 2:1 ratio of Pecan:Hickory. About 4 cups worth. BBQ Temp is 220f.
EDIT: Also I soaked my wood chips in water for about 30 minutes...im guessing that is making it smoke more?
Maybe for the next one I will just use a couple of chunks instead of chips.


Here is a video of how much smoke its making...I feel like its a lot.

 

[roller]

I would say its to much. I would cut it in half at least maybe a little more...

 

[nitrobass24]

Yea....how do I do that? :)

I have the two side dampers closed, and if I turn the gas down my temps are too low.

 

[roller]

Show us a pic of how you are loading your smoker and how your generating the smoke.

 

[nitrobass24]

Ill post a pic soon...but the smoke has gone down considerably on its own. I have a feeling i just used too much wood chips.

EDIT:
http://s343.photobucket.com/albums/...C-8954-133447FB00EB-8879-000006262A95807A.jpg
http://s343.photobucket.com/albums/...3-9C49-581BE17291A1-8879-0000062623B56FFB.jpg
http://s343.photobucket.com/albums/...9-B9DB-9704696499EF-8879-0000062613978B01.jpg

 

[roller]

You might try moving the chip tray away from the heat sourse until you get it right. I never soak chips ...

 

[nitrobass24]

About two hours into the smoke, i couldnt see/smell smoke so i added a fistful of woodchips (not soaked)....I had white smoke for about 6 minutes then it went away....I could see smoke if I pointed my flashlight at the exhaust vent.

Anyways here is the finished product. The skin is a little more crispy than i prefer but the chicken was still really moist on the inside.

 

[oldschoolbbq]

Not bad, just a little more practise and you'll dial it in, but good so far. Hint: do inexpensive meats like chicken either whole or parts until you Jade the Family, then expand... just sayin'...

Stan

Have fun and...

 

[roller]

Your just going to have to play around with it until you get it to your liking. I would start by moving the chip tray around until you get a steady slow burn and not a whole bunch at once...Your meat looks good...