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  1. jasper95

    The "REAL" truth about Jeff's rub......

    I bought Jeff's rub and made the same batch size that came with the instructions. It makes quite a bit and I was wondering how much do you put on a rack of ribs? I finally ran out after about 5-6 slabs of babybacks. Does this sound about right? Too much? Too little? The taste was great...
  2. jasper95

    Jeff's Sauce on Ribs Question

    I was thinking about putting Jeff's sauce on my ribs about 30-60 minutes before taking them off the smoker. Is 60 minutes too long? Smoking between 225-240 (my GOSM tends to run a little toward the end). Thanks. Steve
  3. jasper95

    just what is a fatty ???????

    This got me thinking. If I did the above, added some cheese to the mixture, rolled up the tortilla, and then put in the smoker (for 20-25 minutes) with some smoke, would that add good taste or perhaps become too smoky for the tortilla?
  4. jasper95

    GOSM: Temp Too Low

    Ok, I'm going with the loaf pan idea and the non-wet chunks. Tomorrow will be my 3rd smoke and I've learned things from each one so far. I'm sure the lessons will continue.... Regardless, just sitting outside, throwing a few back while smelling the smoke is a great thing. One more question: if...
  5. jasper95

    GOSM: Temp Too Low

    I was thinking the same thing, but I was so happy that I actually had good gas flow that it clouded my thinking. I suppose regardless of how far you crank the tank, you should have consistent gas flow and should control it with the smoker settings. I keep the top vent wide open and don't have...
  6. jasper95

    GOSM: Temp Too Low

    So I do a "dry run" tonight to get better for the weekend. Pretty quickly, I find out what my problem is. Last time I smoked, I wanted to keep the temp down, so I opened up the gas tank only a 1/4" turn from the very beginning. Well, it turns out if I do that, something causes it to restrict...
  7. jasper95

    "BBQ University"

    Not only did he put the butter on, but it was quite a bit. To me, it looked like he threw about 6-7 1-2 TBL chunks on the rack. Then the brown sugar and apple cider. The ribs came out looking rather juicy and did look good. His rub was equal parts of: salt pepper paprika brown sugar I...
  8. jasper95

    "BBQ University"

    So I'm watching tv and see "BBQ University" on and he is making ribs (can't remember the guy's name). He puts rub on them, throws them on the smoker for 3 hours (225), takes them off, slabs butter on them, throws on some brown sugar, and then apple cider on them, wraps them back in foil, and...
  9. jasper95

    GOSM: Temp Too Low

    There is a lot of positive feedback on the GOSM and that certainly is a positive thing! However, there seems to be quite a few people on here having some trouble with regulating the temperature and faulty temperature guages. When I used my GOSM the first time, the exterior guage maintained...
  10. jasper95

    First Butt on Saturday

    Ok, I'm making some pulled pork on Saturday and I have a quick question. After hitting 145, I plan on wrapping in foil and putting back in smoker. Will the foil hurt my Polder thermometer and do you just stick it through the foil in one tiny spot? I assume this will not degrade the positive...
  11. jasper95

    Polder Oven/Meat Thermo Timer

    I bought one and it says the same thing. Can I wrap the wire in foil to protect it? Can the foil touch the edge of the probe where it connects to the wire? Thanks.
  12. jasper95

    GOSM low heat question

    Will filling the "bowl" with less water lower the temperature at all? I have the same problem and am just throwing ideas out there.
  13. jasper95

    First Smoke Impression

    I took it off. One of the things I learned on here. It was actually easier then I had anticipated, but only because of the great advice given on here.
  14. jasper95

    First Smoke Impression

    One other thing. I sprayed apple juice one hour after throwing them on, right after I took off and put in foil, and once more after taking the foil off and putting back in. In total, I probably only used about 1.5 ounce for the rack of ribs. I know the first spray I didn't put enough on but...
  15. jasper95

    First Smoke Impression

    The outside temp was low 80's. I have an overhang on my back porch, thus, the smoker is always in the shade. There was very little wind as well. Calibrating is a great idea and something I should have done before. Thanks for the reminder. Plus, in the future I'm going to go with chunks...
  16. jasper95

    First Smoke Impression

    I've introduced myself at the roll call last week and yesterday used my GOSM for the first time (after seasoning on Friday). I bought some ribs and overall I was quite happy with the results. I'm going to detail what I did so the "experts" on here can critique and give me some pointers (as I...
  17. jasper95

    Newbie from Indiana

    Thanks for the welcome to all. I graduated from Indiana University, so sorry, not a ND fan. However, I don't root against them....does that count????
  18. jasper95

    just what is a fatty ???????

    What is the best way to roll a fatty after it has been stuffed? I've never done it and just looking at it you would think it wouldn't be too difficult. However, every time I have ever thought that about something, I have usually ended up with a disaster. I have a sneaking suspicion this would...
  19. jasper95

    New Smoker

    Thanks, Doc. You actually answered a question that I forgot: whether I could use the smoker immediately after finishing the time needed for seasoning.
  20. jasper95

    New Smoker

    I just put my GOSM together and now I need to season it. I've read conflicting things, so I have 4 questions: 1. Water and chips or just chips? 2. Is Pam a good thing to use for coating the inside and racks? 3. Temperature? 4. Time? I appreciate the help, as I think I am overanalyzing the...
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