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Need some info... first smoke problems

post #1 of 16
Thread Starter 
I fired up the GOSM and put on 2 plain fatties and 2 small pork loins (under 2 lbs each) and cannot get the internal temp to come up to 165, about 154 after 4.5 hrs and the fatties were on for 3 hrs and finally hit 165.


I cut the loins open and the were juicy as heck and looked done but I'm not one to take chances so I wrapped in foil and put them in the oven for now.

My thermo. was right with the others I when I checked them. Any ideas??

Thanks sjb3
post #2 of 16
The GOSM calvary will show up in a moment! Hang in there .......
post #3 of 16
What was your cooking temperature?
post #4 of 16
What temp you cookin at? You have an accurate grate temp? Sounds like lack of heatPDT_Armataz_01_29.gif
post #5 of 16
At what temp were you running the GOSM? Were you monitoring the GOSM with a thermo other than the stock one? I would do as you have said and finish the loins in the oven. Loins are a thick, round piece of meat. A 4 pounder would not take too much longer than your 2 pounders. It seems that you experienced the "plateau" where the meat seems to hang at one temp for a long time. With a little patience (I know it's hard if this was your first smoke), you will learn to wait it out. Four and a half hours is probably not too long.

Hang in there. Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
post #6 of 16
What Temp is your GOSM running at and have you checked it's thermometer
post #7 of 16
Dawg not a gas passer....PDT_Armataz_01_07.gif Could help with charcoal or wood. PDT_Armataz_01_25.gif
post #8 of 16
Thread Starter 
I got a thermometer that I hung on the top shelf and a digital probe, the top said 250 and the one on the door was around 240. All three seemed close. Thanks for the fast replys. I think the fatties turned out great.
post #9 of 16
Sounds like you have a good handle on the smoker temp. I guess you just didn't wait for the loins to be done. On my first smoke, I got frustrated when the butt plateaued. With more experience, I learned to wait it out. even though you finished them in the oven, the smoke flavor has been imparted to the meat.

Enjoy!!

Take care, have fun, and do good!

Regards,

Meowey
post #10 of 16
Last question...did you open the door periodically to check temps or spritz?
Fatties at 250* should never take more than 2 hrs to hit 160* Glad they came out good, addictive things aren't theyPDT_Armataz_01_34.gif
post #11 of 16
Thread Starter 
yea I opened the door more than I probably should the first hr but in my defense I was trying to get a good idea on the temp and kept checking the other thermos I had in the smoker. Guess I just didn't wait long enough. Thanks..
post #12 of 16
I'd say you got it figured out PDT_Armataz_01_20.gif Be patient young skywalker and you will be rewardedicon_mrgreen.gif
post #13 of 16

first smoke

my first soke was a 9# butt about 1 month ago. The plateau effect almost killed me. I go about 210-220 usually and it takes forever for the temp to jump up sometimes patience is the key. I just kept coming on here and maing sure it as suposed to stall. Patience is the secret word when smoking. Glad the fatty came out good. You should throw a butt on for a confidence booster they rock(my opinion).
post #14 of 16
Do not let your lack of confidence tempt you to the dark side.
post #15 of 16


I find your lack of faith in the GOSM most disturbing.......


Seriously.....in a pinch you can set your temp knob about a quarter inch from MED for poultry and a smidge less for pork. You'll find your temp pretty close BUT to be sure, make an investment in an oven thermometer at least or a digital thermometer at best. PDT_Armataz_01_34.gif

Don't BBQ in your oven.....no matter how tempting it is. icon_redface.gif
post #16 of 16
ROLF! Darth Smoker
LL
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