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!