or Connect
New Posts  All Forums:Forum Nav:

GOSM & Smoke Ring

post #1 of 12
Thread Starter 
Folks, I would like to take this opportunity to thank member..............

I had posted previously, that I was not getting any smoke ring when using my GOSM. I really didn't care, the flavor was great so it didn't bother me.

Reflect sent me a PM and suggested I put a couple pieces of lump coal in the wood box with the wood. I tried it this weekend (almost forgot), and it worked.

He had said that he got the tip from another memeber on the board.
post #2 of 12
See why you hang out here? Not just pretty faces here. PDT_Armataz_01_18.gif
post #3 of 12
Yes, the lump charcoal suggestion was posted here quite awhile ago. I tried it once, but the charcoal didn't light up. I haven't had a problem of a lack of a smoke ring and I do have a GOSM 3605g.

Perhaps the smoke ring has something to do with cooker temperatures as well ? I've been keeping the temperatures at 250-270°.
post #4 of 12
Sooooooo.............. How does that smoke ring taste????? icon_cool.gifPDT_Armataz_01_20.gif
post #5 of 12
Thread Starter 
It was great! Just like when there was no smoke ring. PDT_Armataz_01_05.gif

But I liked it when my daughter said, "Ah this is pink so it's not done!" I said, "So.......how did I cook the inside and not the outside???" biggrin.gif
post #6 of 12
Smoke and mirrors!
post #7 of 12
There was a great thread a while back about this...casacade you allready nailed the head on this one , but I thought it might make good reading also.....

post #8 of 12
Hahahaha! Good one there!
I have brine cured quite a few chickens...they are down right disconcerting in color...REAL pink, yet just about fall off the bone done.It's kinda weird. Have had to lecture many guests on the magic of curing...
post #9 of 12

It was, going from memory, Jim Minion who tipped me off on that.

Take care,

post #10 of 12
Thread Starter 
I read the other thread. I will try briquets next time instead of lump.

Parents are coming to visit this weekend. The smoker will be going non-stop! PDT_Armataz_01_14.gif
post #11 of 12
Richtee, Do you brine everything ??
post #12 of 12
Nope. But fowl lends itself particulary well to brining. My jerky I cure... not the same obviously. Butts and brisket get rubs. Sometime I do cure ribs tho..."Hammy ribs"...very good!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Propane Smokers