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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!


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.


Take care, have fun, and do good!


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
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