Decided to modify my GOSM to smoke a turkey for Christmas. Not having had success using the AMNPS inside the GOSM (kept burning out), decided to fabricate a small box on the side. I had some steel left from a pole barn I built so I used some to create a 6"x6"x9" box and screwed it to the side. The initial test on Xmas eve seemed like this was going to work.
So come time to light the GOSM, I am only getting a very small flame out of the burner
. Switched propane tanks, same thing. Determined to get it going, I noticed a new regulator sitting on the shelf that was supposed to replace the one on my grill due to a defect with the drip pan. Grabbed the regulator and replaced the "bad" one I think? Fired up the smoker and it appears to be working again.
Took the turkey out of the brine and placed it in the smoker. Planned to eat at 3:00 or so and now I am 1 hour behind. Got the AMNPS and tried to blow out the flame. It just kept relighting so I put it in the little box I made and blew it out that way. 10-15 seconds latter I had smoke coming out the top vent. Success or I thought. Went to check 30 minutes later and no smoke! looked through the smoke intake hole to see pretty flames in the AMNPS. My thinking was that I didn't have enough air while inside the GOSM so I just made some rails to hold it inside the box and left the bottom open. Well It defiantly had enough air now and then some. Went back to the shop and cut a piece of steel for the bottom to close it up. I also fashioned a "door" that I could put over the opening where I slide the tray in. Now this worked!
I tried to smoke the turkey at 225 degrees and as I was now running out of time, cranked the gas all the way up to get more heat. I could only get to 250 degrees. Oh no! It has now been 4.75 hours (3:45 PM) and the turkey is only at 145 IT. So I make the decision to take inside and throw it into a 400 degree oven. After 1 hour the IT is only 155 and the skin looks awesome (sorry no pictures as my wife got sick and I was trying to finish the dinner by myself). Decided to get the old dial thermometer out and check the turkey with it. What a shock I got, 188 degrees!!! Dinner is going to be dry.
Bottom line:
Turkey although over done was still moist and very good
that to the brinning tip I learned here years ago.
An AMNPS can burn through a whole tray of pellets in 2 hours if you feed it lots of air! Once I covered the bottom and gave it a door, it used maybe a third of the rail in the last 2 hours.
Now I just need to figure out why I can only get to 250 degrees when last winter i could see 325 degrees.
sorry couldn't rotate the pic. This show the box screwed to the side and aluminum heat duct tape to seal the edges where it was leaking. There is also a piece of steel on the bottom now as the opening allowed plenty of air in.
So come time to light the GOSM, I am only getting a very small flame out of the burner
Took the turkey out of the brine and placed it in the smoker. Planned to eat at 3:00 or so and now I am 1 hour behind. Got the AMNPS and tried to blow out the flame. It just kept relighting so I put it in the little box I made and blew it out that way. 10-15 seconds latter I had smoke coming out the top vent. Success or I thought. Went to check 30 minutes later and no smoke! looked through the smoke intake hole to see pretty flames in the AMNPS. My thinking was that I didn't have enough air while inside the GOSM so I just made some rails to hold it inside the box and left the bottom open. Well It defiantly had enough air now and then some. Went back to the shop and cut a piece of steel for the bottom to close it up. I also fashioned a "door" that I could put over the opening where I slide the tray in. Now this worked!
I tried to smoke the turkey at 225 degrees and as I was now running out of time, cranked the gas all the way up to get more heat. I could only get to 250 degrees. Oh no! It has now been 4.75 hours (3:45 PM) and the turkey is only at 145 IT. So I make the decision to take inside and throw it into a 400 degree oven. After 1 hour the IT is only 155 and the skin looks awesome (sorry no pictures as my wife got sick and I was trying to finish the dinner by myself). Decided to get the old dial thermometer out and check the turkey with it. What a shock I got, 188 degrees!!! Dinner is going to be dry.
Bottom line:
Turkey although over done was still moist and very good
An AMNPS can burn through a whole tray of pellets in 2 hours if you feed it lots of air! Once I covered the bottom and gave it a door, it used maybe a third of the rail in the last 2 hours.
Now I just need to figure out why I can only get to 250 degrees when last winter i could see 325 degrees.
sorry couldn't rotate the pic. This show the box screwed to the side and aluminum heat duct tape to seal the edges where it was leaking. There is also a piece of steel on the bottom now as the opening allowed plenty of air in.
