Getting used to this

Discussion in 'Roll Call' started by pugonthesmoker, Sep 12, 2016.

  1. Hi all, from Boston here. 44 in" Masterbuilt Propane smoker. I've successfully done chicken wings and a whole chicken. They tasted great.

    Having trouble getting smoke. It takes about 90 minutes. I've tried a cast iron skillet with dry hickory. It sits right above the burners but I'm going to modify to make it rest properly. I've heard differing opinions on wood (soak/don't soak/soak only for 1 hour/etc.)

    What do you all find works? I'm having a blast learning and figuring out my smoker. Temperature control has actually come easy to me.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]

    to the forum!

    Glad to have you with us!

    First off don't soak your wood chips.

    Are you using chips or chunks.

    If chunks, start with chips & when it gets smoking then add the chunks.

    Al
     
  3. I'm using chunks. I tried soaking chips the first time and quickly realized it had to be a rookie mistake. I'm getting great smoke with the chunks but have difficulty getting there and maintaining. 
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well then all you have to do is put some dry chips in the pan with a couple of chunks.

    The chips will start smoking right away, then as they burn out the chunks will start to smoke.

    Al
     
  5. That is why your name says "super moderator" next to it and mine says "newbie."

    Thanks! I'll try this out.
     

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