Seasoning the Smoker

[phantomsmoke]

So I got the Masterbuilt 2-door all together, cleaned, and Pam-ed.  Hooked it up and turned it on.  I made myself a foil pouch of hickory and apple wood chips cause that is what I plan on using tomorrow.  However, shortly after turning it on I had to run inside and came back out to find my pouch engulfed in flames and the temp up around 400.  Newbie mistake I am sure.  The fire has died down and the temp is down to around 250, turning it up a little again.  However the pouch seems burned through.  Is the foil burning a problem?  I don't think I have a lot of smoke anymore, should I add more chips and how should I go about it?

Thanks!

 

[s2k9k]

That's a propane MB right? I would pull the foil out and try just putting chips in the stock chip pan and see how it does. You burned the foil and flamed the chips because you hit 400. Try keeping the temp between 225 and 250 just so you know where to set it when you cook. When I used wood in my propane I found chunks worked a lot better than chips.

BTW I moved your thread to the "Propane smokers" forum, I think you will get better exposure over here.

 

[phantomsmoke]

Yes, propane.  I think the 400 may have partially been all the chips flaring as well.  The built in thermometer has been steady at 225 ish for quite awhile and only the chips near the center of the chip pan seemed to smoke... May have to remember that for tomorrow.  As I sit here I realize what tools will be beneficial for the actual smoke.  Can't wait for tomorrow!  Now to shut down for the night and head off to bed.