Hello,
Its been a while since I have posted, but am always an avid reader!!! This forum is great!
Alas, the gas burner on my poor ole GOSM finally rusted out enough to be dangerous, so I ripped the guts out, and added a firebox.
As you can see, I had to remove the right legs, but felt the mounts between the firebox and the vertical box were strong enough and had enough support without them.
Here is another view with the charcoal drawer and box open:
and after a trial run to season the firebox...we get some QueView:
Sausage Burnt Ends
I have a couple of statements...and some questions around those statements:
1. The temps were pretty hot...I used a full chimney of charcoal lit to grey (temps stayed well above 300 degrees)
2. I used larger chunks of Hickory, but they seemed to burst into flames immediately
3. I used a waterpan full of water
4. The dampeners were wide open on both the side of the firebox and the top of the GOSM
So first question is...how much charcoal do you use...and how much do you actually light when you start
Next question...where do you put the wood? on top of the charcoal? beside so that it is not touching the charcoal? should I still use my cast iron skillet to put the wood in and leave it away from the heat source?
What can I do with the dampeners to control the heat...anything at all? should I just leave them wide open for the airflow to be correct?
Thanks for your help guys...this gas man loves the fact that I am using charcoal...but its almost like starting all over again :-)
Oh, and PS---I call her Ugly Betty...but....she is going to get a fresh coat of black heat resistant paint this coming weekend...I just had to show her off now though :-)
Thanks,
Ray
Its been a while since I have posted, but am always an avid reader!!! This forum is great!
Alas, the gas burner on my poor ole GOSM finally rusted out enough to be dangerous, so I ripped the guts out, and added a firebox.
As you can see, I had to remove the right legs, but felt the mounts between the firebox and the vertical box were strong enough and had enough support without them.
Here is another view with the charcoal drawer and box open:
and after a trial run to season the firebox...we get some QueView:
Sausage Burnt Ends
I have a couple of statements...and some questions around those statements:
1. The temps were pretty hot...I used a full chimney of charcoal lit to grey (temps stayed well above 300 degrees)
2. I used larger chunks of Hickory, but they seemed to burst into flames immediately
3. I used a waterpan full of water
4. The dampeners were wide open on both the side of the firebox and the top of the GOSM
So first question is...how much charcoal do you use...and how much do you actually light when you start
Next question...where do you put the wood? on top of the charcoal? beside so that it is not touching the charcoal? should I still use my cast iron skillet to put the wood in and leave it away from the heat source?
What can I do with the dampeners to control the heat...anything at all? should I just leave them wide open for the airflow to be correct?
Thanks for your help guys...this gas man loves the fact that I am using charcoal...but its almost like starting all over again :-)
Oh, and PS---I call her Ugly Betty...but....she is going to get a fresh coat of black heat resistant paint this coming weekend...I just had to show her off now though :-)
Thanks,
Ray
