or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Great Outdoors, Smoky Mountain Series Propane smoker
New Posts  All Forums:Forum Nav:

Great Outdoors, Smoky Mountain Series Propane smoker - Page 3

post #41 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

Greetings shank. I used to have that GOSMS model and used a 30 pound tank with it. I would get just over 50 hours from a tank of propane so I'm guessing you could expect a little over 30 hours from a 20 pound tank.
post #42 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

When I first got involved in smoking meats (actually it was curing hams and bacon in the family business) both of our smokehouses were gas fed. The older of the two had a stainless steel pan over the gas burner unit in which we place our sawdust and the newer one had an offset smoke generator. The reason I went with the GOSM was because A) I learned to smoke meats with a gas unit and B) I got a heck of a deal on it. :D

I would love to learn to smoke meats with a wood fired smoker. In most things that I have learned in life I learned at the basic level-before I learned to cut meat I had to wrap it first-this taught me the differnt cuts of meat. When I moved up from the wrapping room to the cutting room it seemed like all I did was trim meat and grind meat. Before I could cut meat on the power saw, I had to learn how to cut meat using the bone saw, cleaver and knife. When I complained, Dad told me that if the power went out or the saw broke down I would still be able to get the meat out because I had learned my cutting skills the old way, the power saw just allowed us to get the meat out quicker.

When I taught my kids to cook, we always learned the basics. Sure I have two really nicke KitchenAid mixers with all the attachments, but they learned to do it by hand before they could use the mixers.

One of these days, I'll learn how to tend my wood fire correctly and I know that I'll have some disasters, but hey-that’s part of learning and that’s part of the reason why I visit this forum; to share what I know and to learn what you know.

Thanks everyone for sharing your ideas and thoughts and Recipes!!

post #43 of 60
on the yahoo sites it seems there are some complaints of high temps and poor customer service
post #44 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

I haven't really had any need for customer service concerning my GOSM. Any questions that I had have been answered by this and the Yahoo site. As far as the somker itself, it has been great and has performed like a champ.

I also haven't really had a problem with temp fluctuation. It's usually right on.

post #45 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

I should refer them here. There us much I learned here also
post #46 of 60
I just got my GOSM via UPS - it's the black model 16". It seems to be of very lightweight gauge metal construction. I have a suspicion that it will not perform well in December. Has anyone used it in the 30 to 50 degree F ambient air temperature yet??? Obviously, more propane will be burned, but what can I expect with regards to performance beyond that?

post #47 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

I used to have the smaller model like yours and never had trouble smoking in the winter. The main concern with propane in extremely cold climates is that it doesn't convert from liquid to gas and expand as well. So in very frigid conditions some gas grills and smokers won't light (so I'm told). Being in Texas we have few days where this would even come into play so it wasn't an issue for me. But I have successfully smoked at temperatures below freezing with that model.
post #48 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker


My first GOSM was the same 16" model that you have. (I have since graduated up to the big block). I live in Northeast Ohio where temperatures routinely drop below freezing in December/January. I have done several smokes during the winter by moving the smoker to just inside the edge of my garage with the main door open about 2/3 of the way and opening one of the side windows for cross ventilation. This method, at least provides a decent break from the chilling winds. Really long, all nite brisket smokes make temp control a bit difficult, but I have enjoyed much success with shorter smokes like 3-2-1 ribs, chicken, or pork chops. The main drawback, as you already noted, is that you will run through your propane much faster than in warmer weather, so if you don't already have one, you might consider investing in a spare tank.

post #49 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker


I'm from Western NY and have one of the 16" models. I routinely smoke turkeys November thru February. I do what BrianJ does and park the smoker just inside my garage with a couple doors open for ventilation. Works fine. I've smoked with outdoor temps in the low 20's and had no problem maintining 250.

Brian R in NY

ps - must be something with the Brians in the north east wanting to smoke all winter long.
post #50 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

AMEN to that, Brother! Welcome to the forum, Brian. We Northeasterners will go for the smoke no matter what the weatherman says. Little bit of snow will never slow me down, I'll just reach for another scotch & soda to warm the old bones! wink.gif

post #51 of 60
AMEN Again! I am not a Brian, but I am a very Scottish Stephen! And as for the scotch, make it a single malt and skip the ice and everything else. Better yet....skip the glass!
Cheers! Monty
post #52 of 60

Re: Great Outdoors, Smoky Mountain Series Propane smoker

After reading all of the posts for this thread for the first time I was left thinking about the past versus the present. I relate the comments about how you should always learn to smoke with a wood fired smoker to those who prefer black powder rifles to conventional rifles or bow hunting to rifle hunting. All of them will kill game but some methods are a little harder therefore providing more of a feeling of acomplishment. The game is still dead in the end. Of course we could all get rid of our automobiles and just go back to the good ole horse and buggy. Perhaps not as drastic measure of giving up our automobiles would be to go back to the hand crank autos. My nineteen year old son never learned to drive a straight shift car and I never expect he will learn to unless one day he decides he wants a sports car. So I say let the newbie or experienced smoker use a gas, electric, or a computer guided smoker if he wants and when or if he wants to follow the purist path of wood fired smokers then we will all honor his desires to pursue his interests. Afterall, I hope the main goal of this forum is to learn from each other how to do a better job with the smoker or smokers we have chosen.

And that is my 2 cents. :D
post #53 of 60

Sorry for the double posting, first time doing this



Edited by hillarystep - 1/7/12 at 2:48pm
post #54 of 60

Love my Great Outdoors Smokie Mountain smoker.  Ribs, pork butts and turkey being my favorites.  Used Jeff's brine solution this year with buttermilk, kosher salt and cranberry juice and the turkey was the best one ever.  Have been using this smoker for five years now.





post #55 of 60

I really enjoyed this thread.  I Appreciated all comments, opinons, and experiences; although most of it occured 7 years ago. Heck, even got helpful  lessons on building a coal harvesting fire  box and  learning how to type. I also liked the way Oillogger put the finishing glaze on the subject.  Smoke-on Guys (and gals)

post #56 of 60

My gauge has broken on the outside of my smoky mountain propane smoker. I cannot seem to find out how to purchase a new one. Any one have any ideas on what to do about a gauge? Thanks

post #57 of 60

Hey all you pros out there! I've been following Jeff for about 6 years now and learning the art of smoking meat as fast as I can! I have progressed from Brinkman charcoal and electric units to a Great American propane unit. There have been successful cooks, and some not so successful as you all know. Since I started using the GOSM unit, things have definitely gotten more consistent. More success than failure, however, I need some advice. When using the hot and fast method doing a brisket, my smoker won't go past 300 degrees. Have any of you modified these units to achieve higher temps. I was thinking of bending the stops out on the side vents to allow for full closure and doing something to fully close the chimney on top. As it is from the factory, you cannot completely close the vents or chimney. Would adding a gasket to the door and the two drawers help any? Has anyone changed the propane regulator to allow for more heat?

I just need to get to the 325/350 degree range that Jeff uses in the hot and fast method! 

Secondly, I am considering buying A Big Green Egg so I can cook for longer periods of time with less baby sitting. Any comments on that idea?

Thanks in advance for all the advice! This is the greatest forum and bunch of folks I have ever found addressing this very satisfying hobby of ours!


Lufkin TX

post #58 of 60


You are right, there is a lot to learn and respect in doing Q the traditional way, long, slow, and using the original tried and true methods! However, in defense of us guys that work 5 1/2 days a week, 10 hours a day, some of the newer methods that turn out a respectable, (ie) edible "Q" is a godsend! We can come in on Sat afternoon, smoke a little meat, drink a little cold beverage and still get enough rest to do it all over again come Monday! Thanks for all the info on how to do it right from you pros! We newbies truly appreciate your help! By the way, I have 5 different smokers/grills on my patio, some are definitely old school! 




post #59 of 60

To all those in this forum. I would appreciate your comments on the following issues I have with my GOSM. It is difficult to regulate the temp with the control knob as installed. Has anyone had success with installing a needle valve at the tank to control the flame? Has anyone installed latches and a door gasket to help control smoke and heat? I wrap my wood chunks in tin foil punctured with small holes before adding them to the chip tray to make them last longer. However I am concerned that I am generating a lot of creosote that can give the meat a bitter flavor. The chimney on my GOSM is very black and shiny leading me to assume my method is not good. What do all of you think? Does cooking chips and chunks in a propane unit generate more creosote than a stick smoker?

I have turned out some very good meals with the unit following Jeff's suggestions closely! See pics!20131103_175855.jpg


post #60 of 60

Hey All

This is a GREAT post!!  Conflicting ideas expressed in a very civilized manner.  I have to admit that I just converted my side box smoker to propane and I am extremely happy with it.  So far, it turns out really good Q, and holds a steady temp.


New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Propane Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Propane Smokers › Great Outdoors, Smoky Mountain Series Propane smoker