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I need help fast please!

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tracik3

tracik3

Newbie
Original poster
Nov 24, 2014
13
10
I posted this in the new thread section also not sure where I should of posted it.

We just bought a master forge gas smoker. Its out seasoning right now. I bought 2 whole chickens to try first. I have one in a salt and water brine. The other I am going to use a rub on.

I bought hickory chunks. The book says this is a strong flavor. So, how many do I use? The book also says that you get the most smoke in the first hour. So, do you add more after an hour? Thanks so much!
 
Last edited:
Really only one?  I put six in there to season it.  lol

Its been seasoning for a little over an hour.  So, do I need to dump the water and hickory that's in there now and start fresh with the chicken?
 
They are mixed sizes I used like 3 smaller ones and 3 bigger ones.  The bigger ones are maybe the size of a lime.  lol

What is TBS? The smoke is kind of thick and white. 
 
Tracik3 said:
 
They are mixed sizes I used like 3 smaller ones and 3 bigger ones.  The bigger ones are maybe the size of a lime.  lol

What is TBS? The smoke is kind of thick and white. 
Click to expand...
OK....back off on the wood a little when doing the chickens and don't soak them IMO. (if u did) TBS is 'Thin Blue Smoke'...just a wisp of smoke coming out the exhaust which remains fully opened. Adjust air flow with the bottom vents. If you can smell smoke....it's doing good. Many smoke the whole time.....some a few hours is enough for them. You will learn what u and the family likes as you go. When I was using gas I would start with 2-3 chunks and add more as time went on depending on the wood type used. I prefer fruit woods...milder for me & she. Yes.....dump everything from the seasoning. And, many will not use the water pan, preferring to fill it with sand as a heat sink of sorts. In the meantime, you can use the handy dandy search bar here & type in Master Forge Mods to see what many have done to improve/fix their gassers. Pay no attention to the door thermometer.....factory therms are notoriously inaccurate unless a miracle happened
 
Ok, thanks so much!  Well, it should be good and seasoned with 6 pieces in there!  I did not soak them. I have been reading here for a few days and it seems most do not soak.  I also saw the mods. I bought gasket kit but Lowes did not have the permatex silicon so for now we will just have to use it as it until I can find it. 

Thanks so much for the help! I will post a picture of finished chickens when I get them done. 
 
Tracik3 said:
 
Ok, thanks so much!  Well, it should be good and seasoned with 6 pieces in there!  I did not soak them. I have been reading here for a few days and it seems most do not soak.  I also saw the mods. I bought gasket kit but Lowes did not have the permatex silicon so for now we will just have to use it as it until I can find it. 

Thanks so much for the help! I will post a picture of finished chickens when I get them done. 
Click to expand...
kewl.gif


Happy smoken.

David
 
Just an update. I did put 2 med size pieces in there.  My smoke does look like the top picture.  It sure does smell good out there!!  I bet my neighbors are jealous! LOL

I had trouble getting the rub to stick to the chicken.  I did one chicken with melted butter then a rub.  I dried the chicken first but maybe I didn't do it enough? The other chicken I just put slap your mama on it with no butter and it also did not stick good. 
 
Just have patience and you'll do fine. your smoke should be as David says , light and bluish , other wise Creosote will be your flavor.

Start with one chunk and if that is not the smoke you want(hint , smell the smoke , you can get an idea of it's strength on your food, takes some practice , but if you have a good nose , you'll know).

IMG_0003.JPG

IMG_0003.JPG

is good Smoke ,

IMG_0007.JPG

IMG_0007.JPG

This is better, don't see it , that's the secret . If you can smell , it's Smoking...

Have a great Thanksgiving and a Joyful Christmas...

Have fun and . . .
 
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