First attempt bitter

You've got it Patrick, start small and build up, keep good notes and most important, have fun.
Congrats on your new smoker.

One thing you need to keep in mind is that this smoker holds most of the smoke. You won't need as much because you don't loose much out the top. Most of it stays in side until you open the door. It was hard for me to not use much wood at first, but like you I found out the hard way. Think of the smoke as a seasoning so not to over power what you are cooking with smoke. JT

Once you have your smoker well seasoned, all you need to do is turn it on for small items such as pork chops & chicken breasts.

Thanks for the replies, it definitely doesn't take much wood. Tried a whole chicken yesterday, have to start planning ahead, only brined for 4 hours and got some apple wood chips to try. Just used 1/2 ounce of wood and chicken rub that came with grill. That was more like it. Kept an eye on vent hole and smoke only came out for about 20 minutes. Used probe in breast and set smoker temp at 225 and went for 170 on probe planning on browning in oven when done. When it came out the skin was browned enough for me. It was great, ate too much. Will probably go up to 180 on probe next time as a little right in the thickest part of the breast was just a tad undercooked. I am keeping notes so next time will know what to do. Planning a pork butt next weekend. Again, thanks to all. PO

one thing to keep in mind is that the smoke coming out of the vent will be nearly clear.

the white stuff isn't desired

Just read the smoke should be clear. Mine is not clear, mostly a whitish color, maybe tending toward gray. This is with the wood that I received with the AmeriQue. I plan on splitting the blocks into 2 ounce chunks, they weigh upwards of 4 ounces, and using a smaller piece. The interior iof the smoker is well seasoned. My ribs were not bitter, but the exterior of all racks were completely black. Beneath that, the meat was rather tasty and juicy. Doing a single 8 pound butt this weekend to see how this works. Any advice would be appreciated. Company coming. Thanks.

Cut the wood amount in 1/2 and go with that.

As far as the rub, are there sugars in it or is it really thick?

Hi,

Brown sugar, garlic powder, white pepper. That is all. And the sugar pretty much liquifies shortly after applying. The rub is not thick at all. I really believe I overdid it with the wood. Thanks for the advice. Dave