First Smoke

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jseiber

Fire Starter
Original poster
Dec 10, 2007
72
10
Clinton Tennessee
Yesterday I took the new propane GOSM for a spin. I played it safe and only smoked a couple of 4 lb. chickens, and two fattys. I've been reading on SMF and other places about brining, so I give it a try. One bird was smoked only sprinkled with lemon pepper, the other was brined for six hours in a simple brine of 1-cup kosher salt / 1-cup sugar solution. I did it that way to compare the two together. I can tell you now, I will be brining all poultry in the future. It was like night and day difference between the two. I guess now it's time to start experimenting with the brine ingredients.

The two fattys were good too, but I may have cooked them a little longer than necessary. Again, I was playing it safe and took them to 160 degrees before removing from the smoker. What do you guys recommend for a target internal temp on the fattys??

Again,
Thanks for all the info
 
Congrats on your first smoke on the GOSM. Regarding the chics... if you brine they won'y whine.
 
Hmmm strange on the fatties. I take mine to about that. What temps didja maintain? High for the yardbirds? Maybe that's the answer? What was your complaint on them?
 
I was able to maintain 240 to 250 degrees pretty much all the way thru. They may not be over cooked, because that was my first and I didn't know what to expect. When slicing with a knife, they (the fattys) just seemed a little dry around the outside edges. But they were delicious, so I can't complain. I just wanted to make sure that I wasn't cooking them too long.

I didn't get any pictures this time, but I will try to get some on the next smoke.
 
Wonderfull news with the first smoke on the gosm.
PDT_Armataz_01_37.gif
 
Well, if you brine the fattys they stay a lot more moist.
PDT_Armataz_01_28.gif


OK, OK, bad joke !!

I too, take my Fatty's to a target of 160F. I do spray or spritz toward the end. I always do it for flavor and looks, more than because I am worried about moistness.

The Smoking Meat Time and Temp document says 225-250F, to an internal of 165F for Sausage. Says 225-250F to a internal of 170F for Fattys.

You should have been right in the ballpark.

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