I need help fast please!

Discussion in 'Propane Smokers' started by tracik3, Nov 25, 2014.

  1. tracik3

    tracik3 Newbie

    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: Nov 25, 2014
  2. I would use 1 chunk and see what you think of the taste.Then you can adjust for the next time. Congratulations on your new smoker.

    Remember to post a Qview.

    Happy smoken.

    David
     
  3. tracik3

    tracik3 Newbie

    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?
     
  4. How big are the pieces and what does the smoke look like? You want TBS not thick white smoke.

    Happy smoken.

    David
     
  5. tracik3

    tracik3 Newbie

    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. 
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  7. I am still going to say 1 or 2 chunks is a good place to start. You are looking for TBS as Willie explained above that Is thin blue smoke. Hickory is a very strong wood. 

    Like this is TBS


    If it is like this You or the dog won't eat it.


    Happy smoken.

    David
     
  8. tracik3

    tracik3 Newbie

    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. 
     
  9. [​IMG]

    Happy smoken.

    David
     
  10. tracik3

    tracik3 Newbie

    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. 
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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).

    is good Smoke ,

    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 . . .
     
  12. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome to SMF!! Glad you decided to have a little fun with us. I have the same smoker and have been using it for a few years now. Here is a thread I started a while back, lots of info and answered questions in the thread. http://www.smokingmeatforums.com/t/122273/master-forge-propane-mods. If you have any questions about the unit, feel free to PM me, I don't think they have changed them much.
     

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