New smoker

Discussion in 'Roll Call' started by jbruski, Jul 29, 2016.

  1. jbruski

    jbruski Newbie

    Hey y'all Cheers!
    I got a new 40 MES & trying it out w some thighs & legs. I haven't read much in terms of how often to "refresh" wood chips. I guess I'll refresh 2xhere today?
  2. jbruski

    jbruski Newbie

    Last edited: Jul 29, 2016
  3. [​IMG]   Good afternoon and welcome to the forum, from another sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  4. bauchjw

    bauchjw Master of the Pit

    For electric smokers be sure you crank up the heat to as high as possible (MES 275). Even at that temp your chicken skin may get rubbery. If you have a gas or charcoal grill I recommend finishing the chicken off at high direct heat (last 5-10 minutes). That'll give you crispy skin.

    -For the smoke question I am assuming you are using the factory chip loader? Before I got an AMNPS and a smoke generator I would only do twice for shorter smokes. If you aren't getting enough oxygen the smoke can hang out and get stale/not so tasty deposits!

    Goo luck!

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