Gosm

Discussion in 'Sausage' started by bigstomp, Nov 3, 2007.

  1. bigstomp

    bigstomp Newbie

    I am cooking my second brisket ever and my first fatty. I have a digital redi chek thermometer that monitors my smoker temp and food temp. I noticed that the temperature sure does move up and down quite often on the thermometer generally from 225-260 range. Does anyone have an answer for this or is this normal. I have adjusted the smoker temp several times making sure that I keep it in the 230-250 range but it doesnt seem to stay at one temperature very long.

    thanks
    Chad
     
  2. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Hey, Chad!

    I am a GOSM user and a big fan of the GOSM.

    What are your weather conditions? Cool, warm, breezy, etc?

    I always smoke with all my vents wide open but I keep the smoker protected from the wind, especially this time of year!

    During the calmer and warmer months I have no problems at all with temps going up or down by more than five degree over a long period of time.

    Maybe you need a wind break or something?

    Hope this helps!

    Cheers!
     
  3. bigstomp

    bigstomp Newbie

    Its about 70 degrees and the wind is 2 mph out of the north which is hitting the backside of the smoker, I have all of the vents wide open and it seems to be doing a little better right now. When I open it up to put the beans and the fatty on in a little bit should I turn the temperature up to get the heat back to the right temperature since I am adding more food.

    THanks
    Chad
     
  4. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    AHA!

    Chad, when I find a good spot on the thermo dial for the temp I want and need I do not mess with it. The temp will come back assisted by the water pan and the heat from the food already under process in the smoker.

    Once you get that "nirvana" temp don't mess with the burner control. It will drop a bit but will recover.

    Hope this helps!

    Cheers!
     
  5. bigstomp

    bigstomp Newbie

    Monty that helps out tremendously, being a newbie I am questioning myself everytime something changes and I am wondering if I am right or wrong. The fatty is going on in 10 minutes with the beans, Ill leave the temp as is and I appreciate the info.

    Chad
     
  6. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Great! You will have a super smoke!

    As for weather, it is 38, wind NW 7mph and skys are cloudy over me. Wait till I smoke a bunch of Bacon next weekend! The old GOSM will have a pantload of food! 19 lbs of Canadian Bacon and whatever else I decide will suit the rest of hunting season!

    Cheers!
     
  7. bigstomp

    bigstomp Newbie

    Sounds outstanding, I am missing opening weekend of deer season today here in Dallas, Texas since I moved into a new home. But the smoker and the beer are helping me with my hunting withdraws. Good luck on hunting season and the bacon sounds like it will be a great addition to the hunting lease.

    chad
     
  8. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Fortunately I own the land I hunt on.

    And if things get a bit slow my best friend owns another chunk of Vermont I hunt on.

    Betwen us we have a really diverse wild population and it is a pleasure to be able to structure our land holdings to promote the hunting sport.

    Then, again, the fishing in this area is just plain outstanding!

    Best wishes, Chad!

    and

    Cheers!
     

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