I have a GOSM38 propane smoker. First attempt was spare ribs and baby back ribs. Cooked at 225 using a 2.75, 1.5, .75hr process. Used jeffs rub. Used hickory chunks and apple chips. Wood smoked nicely food was great. Second try was a turkey. Brined it over night, rubbed it with jeffs rub under the skin and slapped some butter in there too. Cooked it at 275 with hickory chunks and apple chips. I was fighting the wood from flaming up the whole time. I tried both soaked and dry chunks. Soaked chunks also flamed up after they smoked good for a while. After that smoke I did a little more reading and came up with my problem being that the wood is getting to much oxygen. I picked scarbelly wings for my next smoke. I decided to cover 4 out of the 6 holes on top of my chip box with foil. I still had them flame up causing my temp to really spike. Then I coverd 5 of the 6 holes. Same problem. Finally I covered all six holes. Smoke filtered from between the lid and the box and I thought I figured it out. Wrong. They flamed up again. The wings came out good but I'm not happy with the wood flaming up. Here are the wings. Here is my smoker, my vents on both sides and my chip box.