First time using chunks in my propane smoker

Discussion in 'Propane Smokers' started by kingt36, May 23, 2013.

  1. kingt36

    kingt36 Meat Mopper

    I'm going to do my first brisket and bought some chunks to use for my propane smoker ( old BBQ Grillware model from Lowes). It has a cast iron box with a slotted lid. Would it hurt for me to put the chunks in without the lid? Should I use the lid? Should I replace the lid with foil? Also, how many chunks should I use?

    I saw some pictures on some other threads and one by Sqwib (I believe) stood out to me. He had a box filled with chunks and no cover in a gasser. 

    Thanks!
     
  2. s2k9k

    s2k9k AMNPS Test Group

    When I used to use chunks I never used the lid because the box was so small the lid wouldn't fit with chunks in it. You can go either way, if you get flare ups without the lid then put the lid on. 2-3 good sized chunks is all you really need at a time.
     
    kingt36 likes this.
  3. ballagh

    ballagh Smoking Fanatic

    My experience is the cast iron lid super heats the chunks and chars them. I don't use the lid. I fill with a few chunks and the rest with chips.

    Sent from my LT30at using Tapatalk 2
     
    kingt36 likes this.
  4. kingt36

    kingt36 Meat Mopper

    Thanks...doing some wings now with a chunk and some chips, no lid..I'm happy with the tbs I'm seeing...
     
  5. kingt36

    kingt36 Meat Mopper

    So, I've got about 4 chunks in and the rest chips. I was getting some tbs for a little while, but I haven't seen any in a while. They same load has been going for about 4 hours at 225 - 240. I opened the door to see if I should replace the wood, however it is all dark brown, none is black. There was no smoke in the chamber. I'm tempted to turn up the temperature but thought I'd check in first to see what you all thought.

    Should I be worried?
     

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