- Mar 12, 2014
- 4
- 10
Hi people newby on here, I have a home made propane smoker with burner on the bottom, I can control heat very well between 130 and 350 degrees. I have a cast iron pan for chips. I put the chips in pan and cover with heavy foil with few knife slits in it. It will smoke good for very short time and that is it. I pull pan out and take foil off the chips are still there but are black like charcoal all the way threw . I have tried soaking chips and moving away from heat as well but still not much luck. Right now i have jerky in there at 155-160 degrees and struggling to get good light blue smoke. I hear people talk about their chip pans and they have ash in the bottom when done mine are perfect chips but black any ideas how to fix this problem. Im using hickory chips, Thanks for any help