Originally Posted by aftershox454
brand new to this forum and thought i would dive right in with the questions.
Welcome to SMF!!!
last year i bought a brinkman gas smoker from Home Depot and have done more than a few things with it but have noticed some potential problems i was hoping to get some insight on how to fix..
1. poor seal around the door - is there any modification available to help keep the smoke from escaping here? i find that most of my food that comes out needs more smoke flavor and i believe sealing the door would help.
Unless there is a ton of smoke rolling out the door seal, this wouldn't be much cause for concern. Make sure the unit is sitting level and all four legs are spread out. The cabinet can become slightly twisted otherwise, and this can cause a gap to form between the door and cabinet...happens with any front load of lightweight construction.
Oh, as for your perception of the intensity of smoke flavor, you may find that your food tastes so-so the day of the smoke (and tastes great to everyone else?), but tasted perfectly fine the day after. This is due to you having the smoke in your hair, clothing etc, which is carried with your throughout the entire smoke (even in-doors). This will deaden your sense of taste and smell to the smoke. A shower, fresh change of clothes and 8 hours or so away from the smoke (sleep) can do wonders for the taste of your food.
reccomendations for other smokers-
ok so since i've been reading there are alot of people that are very happy with GOSM products. If i were to buy one i would want the stainless steel model as it looks to be double walled and heavier duty but am unable to locate it for purchase. does any one have a source to get one?
I'm not aware of any double walled/insulated gas smoker...at least not from any of the major brands I know of. With a gas smoker, getting temps up should never be an issue, and temp swings with any smaller rig are expected and normal. Typically when someone mentions an insulated cabinet, they're refering to an electric smoker.
if the GOSM stainless is now unavailable, do the camp chef smoke vaults stack up fairly well agains the GOSM?
I have an original Great Outdoors 3405-GW GOSM (14" x 16" grates...smallest one they ever made) which has been a great little smoker for more than 7 years with very little mods done to it. I had to replace the gas regulator about 2 years ago, and that's the only serious issue it's ever had. I'm looking into replacing the food grates, as the chrome plating has worn off to copper-clad and in a few spots to bare carbon steel wire which has turned to rust because I rarely use this smoker anymore. The Smoke Vault is a superior product in comparison to the GOSM, IMHO, hence the hefty price tag.
I've had a SmokeVault 24 for 1-1/2 years and it's been a gem of a gas smoker. From cold smoked/dried jerky (due to the factory gas control valve), hot smokes with 18lb brisket, butts, chickens, 19lb turkey, 22lb whole beef rib roasts, to fatties and everything else I've ever wanted to throw in it came out great...a couple small mods and it's been great as well.
Thanks in advance and i look forward to posting lots of questions when i finally get the smoker figured out
No matter what smoker you're using, don't trust the factory door thermometer. They're all off, and usually a significant amount. Verify it's readings with a digi-probe or oven rack therm and calibrate if possible. The Brinkmann gas smoker therm may not be the type which can be calibrated, but you can reference the reading and keep a record of what the actual temp(s) is compared with the temp gauge reading. The Smoke Vault and GOSM therms can both be calibrated, which is a great thing.
Hope this brings some fresh insight to your next smoke.
May your smokes be plentiful!