Having problems with Flareups??

potatoc

Meat Mopper

Original poster

Aug 28, 2007

171

10

Durham, NC

• Sep 30, 2007

• #1

I have the GOSM propane unit. I had taken my little chip pan out, replaced it with a 6" cast iron pot. Lately I have been having a lot of flareups and need a solution!!! I have tried chips, chunks, wrapping the pot in foil with holes, soaking.... My temp is staying right around 230 in the box. Can anyone help to problem solve? I want to be able to leave my smokers side for more than 10 minutes without worryin about all this... Thanks

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

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Home

• Sep 30, 2007

• #2

PotatoC I use a non-coated loaf pan with slots in the sides. It seemed to me that when I used containers with short sides I had that problem too. I haven't had a problems since going to a taller sided chip pan. I know others use cast iron pans and cut down coffee cans, so it may just be me and my stinkin thinkin.

 

meowey

Master of the Pit

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SMF Premier Member

Jul 16, 2006

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Northern NY (Adirondacks)

• Sep 30, 2007

• #3

I use the cast iron box that came with my GOSM. I mostly use chunks in mine so I leave the top of the cast box off. My suggestion would be to use the stock box with the lid on. If you unit has side intake vents, I would set them to minimum opening.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

ron50

Master of the Pit

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May 14, 2007

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FL

• Sep 30, 2007

• #4

I have an almost flat cast iron tray and rarely have any flareups , even when I'm up to 325 degrees. The only thing that happens is at very high temp. the wood smokes quickly and creates a little too much smoke but rarely does it flame.

 

potatoc

Meat Mopper

Original poster

Thread starter

Aug 28, 2007

171

10

Durham, NC

• Sep 30, 2007

• #5

Interesting... I'd have to say my flareups are only happening within that first hour time frame. Whenever I add more chunks later in the smoke it never flares up, just at the beginning of the day?

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Sep 30, 2007

• #6

All of a sudden, I'm having the same problem. I thought it may hve been my wood.I just started using apple, and now I have FIRE!!!When I was using just hickory, and misquite I didn't have the problem. I use a loaf pan, and the one that came with the smoker. Oh next smoke I'll go back to hickory and see what happens.

 

mtesnohlidek

Newbie

Nov 8, 2007

21

10

• Nov 8, 2007

• #7

I am having the same problem with flareups. I would be interested if you find a solution.

 

kew_el_steve

Smoking Fanatic

OTBS Member

Jul 23, 2007

382

11

Panama City, Fl.

• Nov 8, 2007

• #8

I always soak in my GOSM gasser. No problems no more. Here's my setup:

http://www.smokingmeatforums.com/for...ead.php?t=9279

 

potatoc

Meat Mopper

Original poster

Thread starter

Aug 28, 2007

171

10

Durham, NC

• Nov 8, 2007

• #9

The past two weekends I went back to soaking chips and chunks for a good 20 minutes and have had no flareups and lots of good flavor..