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  1. 3puttbob

    Smoking for Travel...Best Way??

    Thanks a billion for the suggestions. I feel more at ease about transporting cooked stuff. Everybody loves my smoked stuff but, nobody seems to come here for it. I'm a bit puzzled though. Once pork is cooked to a safe temp, isn't it safe afterwards even at just 100 deg.f.?? Love my GOSM
  2. 3puttbob

    Smoking for Travel...Best Way??

    Hello Smoke Masters I would like to know the best way to smoke for taking somewhere else. Want to smoke some pork shoulder and a little salmon for a pot luck party located 1 1/2 hours away. Should I cook to a couple hours short and finish at location? Cook all the way and try to keep warm...
  3. 3puttbob

    Questions for smoking a turkey...

    As October is knocking, I think of Thanksgiving Turkey. Then I get the sweats thinking What if I screw it up? My plan is 15 lbs. Brine overnight, inject with something nice, rub with olive oil and then a collection of spices, fill cavity with apple,celery,onion,garlic. Cook 325-350 'till...
  4. 3puttbob

    More than one Thermometer??

    Agreed, without the meat thermometer you're flying blind in a storm. My gripe is with thermometers that require batteries. Been stung by low batt giving a frozen readout and passing up that perfect temp. And certainly don't need one I can read while lying on the couch waiting for it to talk...
  5. 3puttbob

    new guy from northeast Montana.........

    Hi Rattler Wife and I have talked of moving to mid - northern Montana. Any regrets living there? Been there all your life? Don't want to tie up the thread. You can E me when convenient. It's a toss up between the Big Sky and Idaho. Sick'o'cal
  6. 3puttbob

    London Broil last weekend and tri tip right now

    Hey Bass MMMMMM. Looks good. Looks like you cut with the grain. Imagine cutting against it. I have 2 in the smoker with a little salmon right now. Trying them with a strip of raw bacon on top. Man, I love this stuff. My wife raves because I do the prep and cooking. Don't feel guilty...
  7. 3puttbob

    GOSM users

    I also have the WB. The stock chip box didn't do much. I put in a bread loaf bake pan. Fits nice. That made a difference. Still not sure if the lid matters. Sorry guys. Thought this went to another thread. Duh
  8. 3puttbob

    1st attempt at a brisket

    Good call Firestarter. It was corned beef brisket. Sure is juicy though. I'll have to look for just brisket.
  9. 3puttbob

    1st attempt at a brisket

    I'm sort of new to brisket. Is it supposed to be so salty? Or, did I get a different type? Be patient with my dumb ??'s It cooked up nice but...man, is it salty.
  10. 3puttbob

    GOSM users

    I agree on the smoke box. My question is the lid. I use a bread loaf pan. Nice and deep and fits the wire rack like it was designed for it. But, why a lid? Does it really make difference for longevity and amount of smoke?
  11. 3puttbob

    new gosm

    Found my gas control was stuck. Ok now but, really had me goin'. Between lo and med is 225. No big deal about a grease pan. Stuck a 99c cookie sheet on the lower rack to catch all the gunk(oops, I mean flavor drippings). Have a bread pan to replace the tiny chip tray. Tomorrow?....brining...
  12. 3puttbob

    Looking for Brining

    Interesting link Pitrow. I see the reasons and the methods from other links. Is there a rule of thumb about which items require brine?
  13. 3puttbob

    Looking for Brining

    Hi Brining gurus. I see wet brine,dry brine,no brine for chicken,turkey,fish. I have a nice half salmon I'd like to do. Why brine? Is it same as rub? Should it be liquid or dry? Hey, if it wasn't for us dummies, you'd have to try to impress the wife with your knowledge and we all know that...
  14. 3puttbob

    Looking for opinion or help with New GOSM

    Finally able to keep 225 constant. Shure don't see any smoke though. Filled the chip tray twice now. Wonder if it needs a minimum temp to produce smoke. Am 3 hrs into it. Remote therm says 150 meat temp. So far so good. Can't really see what the top damper does for me though. 3Putt
  15. 3puttbob

    Looking for opinion or help with New GOSM

    Hi Mustang Just fired mine up too. Same thing...too hot while on low. Also, only have the top damper. I don't see a problem yet. Not getting much smoke from the chips at 225deg. Guess if I need a lower vent I'll put a hole in the lower side. Maybe someone can answer if this would help the...
  16. 3puttbob

    Mechanics: Have to recharge wood chips

    You are just fine. A handful of chips last about an hour. You really don't need smoke the whole time. Maybe keep it smokin' half the cook time. Then have another beer and wait it out. Make sure you keep an eye on the meat temp.
  17. 3puttbob

    new gosm

    They're right. I have the WB and have to open the door and watch the flame as I shut off the gas and then open just a skosh and restrike it. You will notice the flame smaller. I then have a constant 190 deg. BTW it was 89 deg.f outside at the time. 3puttnewbiesmoker
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