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Recent content by jetjock17
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Had exactly the same problem with my new GOSM. Rather than mess around installing a needle valve or cutting out vents, I went for the low cost solution and took the burner out and plugged about a third of the burner holes with brass screws. Now it holds 225F with LOW heat setting and still...
Hi Dutch,
Thanks for the advice. I am not sure how often to open the door of the smoker. I have read threads where the writer says to swap a brisket every hour, you mention spritzing the meat every 1 1/2 hours and then I see where some claim you add a half hour or more to the cooking time...
Thanks for the idea of using a stainless smoke tray. Unfortunately we don't have Loews in this part of the world but I will look for tray next time I'm down in the U.S.
Larry
Hi guys I hope you can stand another question from a newbie! Just bought a propane Grill Master Smoker and tried it out twice in the last week. Great ribs but brisket a little tough after 14 hours! I was wondering if you could help me out with the following:
Put the dry chips in the smoker...