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post #1 of 7
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Hey everyone!  My name is Bob and I have been smoking meat for about 4 years now and love it!  I live in a condo so, my only choices are electric or propane since they wont allow charcoal or actual wood burning.  I have just upgraded from my Bradley Smoker to a GOSM!!  I felt I needed something with a little more power!


I am trying some ribs today for my first smoke.  I'm a bit nervous, but I'm sure I can pull it off.


I did do seasoning smoke last night.  The instructions told me to put the burner on low.  I noticed after about a half hour the wood chips weren't burning.  So, I cranked it up and got them going finally.  Any tips anyone could offer on chip burning in the GOSM?  Do you usually have to crank it up to get them going?  Should you start with a hot chip box?  I'm thinking while I'm heating up the smoker, I should put the chip box in there so it gets good and hot before I throw the chips and meat in the smoker.


Any help would be greatly appreciated!


Happy smokin'!


post #2 of 7

Hi Bob and Welcome to SMF...Good Luck on the Ribs...

post #3 of 7

Hello , Bob. We're glad you chose to join our ranks. Good people and good times.


I don't have a GOSM and can't reliably say how to operate one ; however practice makes for a better outcome.  It's warmer now , so you can have more chances to play .


Have fun with your new toy and ...

post #4 of 7

Welcome aboard, Bob!  Glad you joined us.  You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food!  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.  I've never had much problem getting the chips going in my GOSM...in fact I have to watch it or they'll catch fire and burn up.  I did buy a bigger chip/chunk box at HD a few years back, as I didn't think the stock one was big enough.  As I recall, the stock one was pretty heavy.  If so, it might take a little higher temps to get it going, then you could dial it back.


Good luck with that rib cook, and let us know how it goes!



post #5 of 7
Hi Bob! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
I gave up on chips and chunks in my GOSM and started using pellets in an Amaze-N-Smoker, they will burn for hours and produce perfect smoke so I don't have to babysit it. The Tube is the best bet for propane smokers!
post #6 of 7

Hi Bob,


Welcome from New Braunfels, Texas.


This site is like the encyclopedia of BBQ Cooking!


And, lots of nice people.





post #7 of 7

welcome1.gifto SMF!  We are so glad you joined us!


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service


If you need any help roaming around the forums....just holler!  Happy to help out!



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