- Apr 16, 2007
- 33
- 10
I had received the GOSM via UPS a few days ago. I used to have an electric (an old Mr. Meat Smoker) whose element died. Didn't have time for anything fancy for the trial run, so I put in some fresh green onion sausage. Came out great.
Second run, a meatloaf. I used a deep fryer basket which has holes, and it let the fat render away. It was very good. Wife loved it.
Now, for my true love, spare ribs. I forgot I had a vacuum sealed rack in the freezer. I trimmed it st. louis style, rubbed it with mustard, tony chacheres, and some mccormick pork rub.
First, I want to ask you GOSM owners, how do you keep the temps steady over a long smoke? I found myself checking often, and adjusting the fuel knob to try to keep the temp around 250 or so. I did a good job, but I am used to the plug-in-and-forget-it of the electric smoker.
I will say, my ribs never came out so good on the electric smoker. Maybe because it's the first time I did the St. Louis trim, but just about all the fat was rendered away, and it was just lean and yet tender.
I knew it was going to be good when I picked it up with the tongs and it started to split and fall apart under its own weight. I had to be careful cutting it, it was just very tender.
I think I smoked it about 6 hours. I didn't baste it or mop it, or foil it, or none of that. I'm just trained by the old electric smoker to pretty much leave it alone, because with the electric I'd lose some heat.
I'm sure some of you guys who put the extra effort get better results. I'm going to experiment some more with different techniques such as those, but I'm telling you now, this was the best ribs I've ever had. My wife is a picky eater and doesn't care for pork. But it was so lean and meaty she started eating some of it.
So anyhow, that's my review. Any tips on keeping those temps steady? I think the temps started to drop on me a bit due to the fact my propane tank was starting to run a little low.
Second run, a meatloaf. I used a deep fryer basket which has holes, and it let the fat render away. It was very good. Wife loved it.
Now, for my true love, spare ribs. I forgot I had a vacuum sealed rack in the freezer. I trimmed it st. louis style, rubbed it with mustard, tony chacheres, and some mccormick pork rub.
First, I want to ask you GOSM owners, how do you keep the temps steady over a long smoke? I found myself checking often, and adjusting the fuel knob to try to keep the temp around 250 or so. I did a good job, but I am used to the plug-in-and-forget-it of the electric smoker.
I will say, my ribs never came out so good on the electric smoker. Maybe because it's the first time I did the St. Louis trim, but just about all the fat was rendered away, and it was just lean and yet tender.
I knew it was going to be good when I picked it up with the tongs and it started to split and fall apart under its own weight. I had to be careful cutting it, it was just very tender.
I think I smoked it about 6 hours. I didn't baste it or mop it, or foil it, or none of that. I'm just trained by the old electric smoker to pretty much leave it alone, because with the electric I'd lose some heat.
I'm sure some of you guys who put the extra effort get better results. I'm going to experiment some more with different techniques such as those, but I'm telling you now, this was the best ribs I've ever had. My wife is a picky eater and doesn't care for pork. But it was so lean and meaty she started eating some of it.
So anyhow, that's my review. Any tips on keeping those temps steady? I think the temps started to drop on me a bit due to the fact my propane tank was starting to run a little low.
