GOSM Coffee Can modification

[monty]

Thanks for the tips Richard! I love to play with things and you have given me a whole bunch of things to look at!
Chi Bill I have to apologize for goin' gasser but here is my dilemma. I am single and live very basically. Wood for winter heat, have chickens and maintain a large garden normally. (Not this year) Cooking with my ECB took too much time fiddling with temperaturre. The GOSM will allow me to continue in the craft with minimal time. I do not have the luxury of flipping a lot of the switches some folks do. This is my choice.
And now hear this. My new digital camera has arrived and I will be shaing Vermont with everyone....as soon as I figger the dang thing out!
And all that said, a gasser will make it a lot easier when I have a rare winter moment to smoke!
CHeers!
Monty

 

[vulcan75001]

SRMONTY...

Here are those pics of the baking pan set-up... had a real nice smoke going just as the temp was approaching 225....this was MUCH sooner than with the cast iron box....my salmon had a much nicer smoke flavor this time than with the cast iron set up..

Again..Good luck and have fun..

Later
Richard

 

[willkat98]

Monty,
Great thread

My sister is single too. but I wouldn;t wish that hell on anyone.

She won't eat anything with "lines" on it.

Freak!

Back on Topic, I like the looks od this thing. Like the baking pan idea. neighbor just bought one. Might need to test it

 

[monty]

Hey, folks. Was sorta playing around and getting some ideas organized for having some fun with my GOSM. Richard actually sparked the line of thought. Perhaps the light pan for wood is a great method for stuff that cooks rapidly like fish and small poultry and the cast iron chip box is more suitable to longer smokes. Early morning and strong coffee get me rolling every time!
BTW, Chi Bill..... what sort of hell are you talking about" Being single or your sister? After 23+ years of my own hell single is goooood!
Time to get into town and load up the grocery cart!
Cheers Everyone!
Monty

 

[bob-bqn]

I've always used the cast iron wood box that came with the smoker but that baking pan looks like it was made for the GOSM. :D

On a side note: Kudos to our Forum Host! :D I really like the ACRONYM Mod that has recently been integrated into the board. 8)

 

[reflect]

I used the cast iron box once. It was too confining. I have never looked back.

Take care,

Brian

 

[johnnyreb]

hey yall !!!!!! I REALLY like that bakers pan ALOT better....thanks for the heads up

:D :D :D :D :D :D :D :D

 

[Dutch]

Thanks Bob, that's a feature of php that Tulsa Jeff and I are trying out. If it becomes too much of a distraction, we'll give it a re-think and try something else.

If anyone knows of an acronym that should be included in the list, shoot tulsajeff or myself a PM and we'll get it add to the list.

 

[monty]

Well, Guys'n Gals I am gonna try the baker's pan tomorrow! Gonna smoke a 5 lb pork butt, a beer can chicken and a fattie. Will use maple chunks and a few mesquite chunks. Will once again test a rub and see how it works on the butt. Mop will be apple juice.
Some of the fattie will be reserved for some ABTs on Tuesday. Got some Cabot pepper jack and some well aged Cabot extra sharp cheddar and I am considering dropping a raw 90 count shrimp in. We'll see how all that comes out!
I will post a series of pics on the whole shebang a well as the pan thingy!
Cheers!
Monty

 

[wasper]

HEY MONTY,

Fill me in on the SHRIMP process. Any pre-marinating?

 

[monty]

Hiya, Wasper!

This is purely an inspiration. Got some fresh/frozen shrimp in the freezer. I am for this run just going to surround the shrimp in cheese and let it cook as such. I will do about a dozen ABTs like that. The other dozen will be done up with the same cheese combo and a Jimmy Dean fattie crumbled. Of course all will have the bacon wrap! Just an experiment that came to mind. Figured I would generate a bit of traffic on that one!

Thanks for asking and just stay tuned for more!

Cheers!
Monty

 

[wasper]

HI AGAIN MONTY,

Sorry to bug you on some basics, but I'm a "Neophyte" when it comes to smoking meat. I have a few questions:

What are ABT's----Jimmy Dean Fatties used in what manner----Are the shrimp peeled----are they on skewers wrapped with the cheese and bacon.

I have a GOSM propane unit and have successfully smoked salmon, ribs and chicken using Jeff's recipes.

 

[monty]

Heya, Wasper!
ABTs are "Atomic Buffalo Turds". Generally they are jalapeno peppers seeded, cored and filled with meat, cheese and other stuff. Your imagination can go wild here!
I am going to try my recipe as it stands and will post results. Down the road I may want to sautee the shrimp first...we'll see.
Please go the the section on "Fruits, nuts and Vegetables". There is one hell of a thread on ABTs with pics as well!
Shrimp are peeled, tails left on, fattie is crumbled into the ABT and please post any other questions you have!

Hope this helps!
Cheers!
Monty

 

[monty]

After having done a few butts and beer can chickens as well as some fatties I have to throw my .02 in for the Baker's Secret Pan! Seems like that's the answer to the holy grail of the Thin Blue Smoke!

But the cast iron pan has other uses! Check out my thoughts on jerky making in the Jerky section!

Cheers!
Monty

 

[vulcan75001]

Monty

Glad to hear that you had goodluck with the baking pan....I got a second pan...so when I see the temp starting to spike...I can change the pan, with fresh wood chunks, quickly, cutting down on the time the door is open..and temps recover better...
Your jerky experiment sounds interesting..gook luck with it..

Later
Richard