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  1. cconk454

    Brisket done, but I think too early

    I put a 13 pound brisket on at midnight with the thermo stuck in the flat end, it is 10:15 in the morning and the brisket is sitting at 190 degrees. Can this be right. I seared it off nice and black last night and threw it on at 12. I kept the temps right at about 240 for the entire time. Please...
  2. cconk454

    Butt and Brisket Together

    I have been tasked with cooking up a butt and brisket at the same time for my wifes birthday party next saturday. Party doesn't start till 7 pm so I figured I'd fire the smoker at midnite so everything will be done in time and I can take a nap. Has anyone done both of these cuts at the same time...
  3. cconk454

    Calling Travcoman 45

    I have noticed on your signature section a GOSM big block with a thermal mass device consisting of four bricks. I am not sure I know what that means. Do you think that you could school me and any-one else who is curious about this and the reasons behind it. Thanks
  4. cconk454

    Foiling a butt

    I have done a few butts but have always followed the tried and true of foiling at 160 until it hits 200,resting and then pulling. Has anyone left their butt in the smoker until it hit 200 without touching it or foiling it at all. I would like to try but it is such a long and tedious smoke, just...
  5. cconk454

    Member of the OTBS

    I see that a lot of you guys and girls have a number in your title, and I was wondering what you have to do to become a member of the OTBS. If it is some good old fashioned hazing, count me in, I can't get enough of that ****.....chris
  6. cconk454

    GOSM door mods

    Has anyone had to put anything around the door of their GOSM. I just noticed that is kicking out a little bit of smoke around the door.
  7. cconk454

    Wood in the GOSM

    So my dad just sent me a box filled with Alder logs, so I broke out the ax and started chopping them up into little pieces. While I was doing this I was noticing that they were bone dry. Which leads me to my question. Do you guys like to soak your wood before you smoke or do you think that this...
  8. cconk454

    Heating, Holding, Re-Serving

    When you guys have a big party to go to and you complete your smoking a day ahead of time, to insure that it is all done. What is the best way to cool it down, hold it, and then re-heat it so that it still remains just as moist and flavorful as if it just came out of the smoker. In this scenario...
  9. cconk454

    Needle valve help please

    Ok I did a search but could not find the exact procedure for putting a needle valve on my GOSM. I don't want to mess anything up so just a few procedural steps would be nice. Can all the required parts be gotten at ACE or Home Depot or do you have to go to a specialty store. And lastly, what are...
  10. cconk454

    Need ideas for an internship

    Been a member of the forum for some time now and love the comraderie and ideas that everyone has. Been smoking for about ten years now and consider myself to be pretty good at it. What I would like to know is this.... I recently quit my construction job to pusue my lifelong goal of feeding...
  11. cconk454

    Broke Down and Bought a GOSM

    I have had the Bradley smoker for some time now but am a little fed up withe fact that I can only use wood disks bought from them. It has always worked fine but I am going to make it my fish and cheese only smoker. I ordered the GOSM wide body from Home Depot and it should be here in a week or...
  12. cconk454

    temp inside smoker

    yesterday as I was smoking my Baby backs, I started out with the smoker right at about 230 degrees. As soon as I got all the racks in the box, the temp dropped to 190. I did not adjust it as I didn't want to mess anything up. I then did the 2-2-1 method. The ribs turned out very moist but I...
  13. cconk454

    the lovely rib question

    I got a package of pork loin backribs yesterday at Costco and it is my intention tosmoke those racks today. My question is, the last time Itried the 3-2-1 method, I had the smoker hovering around 225 and they ended up coming out a little too dry. What is the exact moist finishing temp supposed...
  14. cconk454

    Smoking tri tip

    Has anyone tried smoking this cut of meat and if you did how did it come out
  15. cconk454

    yellowtail help please

    My buddy went and speared a 25 pound yellowtail this morning and he called me to ask to smoke it for him. I have only smoked salmon and don't quite know how to do any other fish. Does anybody have any suggestions for me?
  16. cconk454

    Up at three am for first butt

    Here I am on this wonderful message board at 4 in the morn', California time. I arose at three to fire up the smoker and get my first pork butt ever in for it's kiss of the smoke. I got the butts from costco. 11 pounds all together in a sealed package. There was to in the package, I'm guessing a...
  17. cconk454

    Beef Rib Help

    Can you fellas help me out with a basic smoke for beef ribs. I have a nice rub that I like but in terms of the smoking process, what sort of game plan do I want to have?
  18. cconk454

    First Pork Smoke Help Please

    I want to do a pork butt this week but I would like some advice please. This is my first time for this so I am looking for the beginner recipe. Do I sit the butt in a brining solution( water,salt, suger, and honey) overnight or would I be best served do a dry rub overnight I have also been...
  19. cconk454

    Charcoal, Propane, Electric or Wood Ques?

    Will someone help me out with what may amount to a stupid question. I want to build my own smoker but I would like to know what the differences are with the four listed in the title?
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