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That's interesting @MR BBQ ! We were so disappointed with the overly smokey/bitter taste I had considered trying with no wood at all, but that just seemed wrong LOL. After all, I bought a smoker (and a fairly expensive one at that) to smoke meat with wood right? I have fixed the problem where...

That is a great idea! We are a small family of 3 and the other 2 don't seem to share my fondness for smoked meat LOL.

Hello @espo, After experimenting quite a bit (and a lot of wasted meat), I have finally figured out something that seems to work for us. To be clear, we generally smoke small amounts of meat: a couple pork tenderloins for example. Given the small amount of meat - I use only 1/3 cup of...

Thanks for the suggestions. As I said in my original post, I did learn about wrapping the chips in foil to prevent them from catching fire and that did solve the sooty/blackened problem. I will still give wood chunks a try though.

Thank you for the suggestions. Chunks it is...

Hello, I have been using a Masterbuilt gas smoker for years and regularly smoked pork and turkey tenderloins with great results. 2 pork tenderloins and 2 turkey tenderloins using 3 ounces of hickory wood chips which took about 4 hours at approximately 300° and always turned out great. Just the...

I have been smoking with a Masterbuilt propane for several years and when that finally rusted out decided to try and electric smoker and ended up with a Model #2.