- Apr 20, 2015
- 4
- 10
Hello all... Wife found me a brand new masterbuilt double door gas smoker at a garage sale for 15 bucks.. I know it's not the best but it's gonna do for now.. I'm on my third attempt at smoking a chicken. Trying to keep it cheap till I figure a few things out. I read on here how to season or break in a new smoker. So I did that. But now all of the skin on the bird tastes like gas. I have my upper vent open all the way. Burner on as low as it can go. I put the bigger water pan in it and I have the cast iron skillet for the wood chunks. Flame looks blue. Just a little yellow tip maybe. I put a wired digital therm into the meat. Leave top chamber closed. Opening the bottom only to add chunks. The skin is not edible. Peel the skin and it's not bad (no gas taste anyways) millions of gas smokers are out there. I just don't know what to look for that causeS this. Thanks for any help/tips