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GOSM under went surgery

post #1 of 22
Thread Starter 
Well, as much as I tried to weedle, trick and con Ma Dutch in to letting me get a Char-griller Smokin-Pro, she done put her foot down but firm!! I was able however to get the char-griller firebox which I have attached to the GOSM.

Talk about an other learning curve to master. Tried a couple of yardbirds yesterday and couldn't get the food chamber above 190 till I went and added more briquettes to the charcoal basket. Looks like more research is in order. Maybe I ought to leave the water out of the water pan next time.

Any ideas or opinions are welcome so fire away!
post #2 of 22
Interesting idea! How did you set your vents in the GOSM body?? Any pics??

Take care, have fun, and do good!


post #3 of 22
Sounds interesing Dutch sure wouls like to see this mod ...

hint, hint, snudge rolleyes.gif
post #4 of 22
I smoked a pork butt today on my char griller and started with a water pan, and could'nt get above 180/190. Took the pan out and it stayed around 215. I also did some mods that I found here, like extendining the vent pipe down to the cooking grate, and installing a baffle at the fire box entrance.
post #5 of 22
Thread Starter 
Well instead of a baffle, I just straghtened out the drip shield that was just above the opening between the GOSM and the side fire box. Top vent was opened all the way, left vent was opened half way and the vent on the sfb was opened all the way up. I seemed to get higher temps with the vent on the firebox all the way opened. I also had 8 pounds of the old kingsford in the charcoal box.
post #6 of 22
Need to see some pic's of this Dutch, might be able to walk ya thru it!!PDT_Armataz_01_29.gif
post #7 of 22
show us some pics Dutch,,, pic's pic's pic'sPDT_Armataz_01_11.gif
post #8 of 22

I wonder if the left bottom vent on the GOSM should be closed all the way, so it's not introducing cool, fresh air. I think that if all the airflow was from the SFB intake, your temps would be easier to maintain. I've heard that if you bend the stop tab on the left lower vent, you can completely close that vent.

Hope this helps.

Take care, have fun, and do good!


post #9 of 22
Along with the aformentioned vent adjustments, I'd also switch to lump charcoal and wood chunks... much hotter fire.
post #10 of 22
Definetly have a airflow problem, how big is the opening between the 2 unit's, did ya raise your grate in the SFB? We need pic'scool.gif
post #11 of 22
I would agree. close that extra vent off. You should just need the one at the top and the one on the SFB.
post #12 of 22
And did anyone mention we would like to see pics??
post #13 of 22
I have a GOSM unit that I added a SFB to a few months ago. It definitely improved my cooker, but it changes how the cooker operates...had to re-learn all over again, It was fun experimenting! My signature link will take you to see pics of my pit. Maybe there is something of use for you there.
post #14 of 22
Well now, that is interesting! How did you cut the opening in the GOSM for the SFB? Plasma cutter? And how long can you cook with that expanded metal fire box full, a week or so? That's a lot of fire for that little smoker!
Wonder how the SFB would work mounted on the back? That would give you both side vents to help with heat regulation by just adding or taking away cool air from the mix inside the smoker. Would have nothing to do with the fire as such. Interesting!
Hey Dutch, anyone mention posting some pics of yours yet? rolleyes.gif
post #15 of 22

Added stack ext and sfb baffle

When my little grill that wanted to be a smoker wasnt getting hot enough
I added a stack ext all the way down to the grate and also added a sfb baffle helped me with the heat problems see pics below
Good luck and Good Smoking
post #16 of 22
Thanx. I used a grinder with a cutting wheel to make the hole. I have been thinking about using the other side vent again to allow cool air into the food chamber, as sometimes my firebox does get too hot if I'm not mindful. The charcoal basket will hold 10 lbs of charcoal and last about 6 hrs if I leave it alone. I found yesterday that if I empty the ash pan and add a few handfuls of coals every 3 hrs, the pit can pretty much hold steady as long as I can.
post #17 of 22
Since Dutch is taking a nap...............PDT_Armataz_01_29.gif
Smokewatcher....VERY impressive, you,ve inspired me!!icon_confused.gif
I just finished my drum offset smoker but got a smoke hollow sittin back there..............
Hey Dutch, any pic's???icon_mrgreen.gif
post #18 of 22
Not to hijack the tread... smokewatcher do you have plans for the firebox? I have been wanting to make one and not having a welder I gave up.. I see you used bolts... What pattern did you cut the metal in to get what looks like 2 pieces to get the job done.


Dutch, were ready for some pics...
post #19 of 22
Thread Starter 
Giving things a think-over, I wondered if the left side vent may have been the reason for the low chamber temps. Easy enough to bend the stop tab out. Lump charcoal is on the shopping list.

My setup is pretty much like smokewatchers' except the bottom of the sfb opening sits about 3/4 inch above the floor of the GOSM. The fire box opening was used to trace the opening pattern onto the GOSM and I used a saber saw to cut out the opening on the GOSM.

I built a charcoal basket using a 24 X 24 expanded metal sheet. Finished basket is 10 inches long, 7 inches wide and 7 inches deep.

Pictures will be forthcoming as soon as I can find the dang thing.

Seaham, smokewatcher and I used the chargriller side fire box, Just use the bolt pattern that is on the sfb when you lay out the pattern. I paid $59.00 for my sfb at Lowes.
post #20 of 22
Still haven't found that camera ?
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