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GOSM Smoke Level Problem

post #1 of 12
Thread Starter 
Last weekend I used my new wide body GOSM for the first time, and overall it worked well. However, I had trouble getting the level of smoke I was expecting out of the mesquite chips I used.

I was using unsoaked commercial wood chunks and chips, and when I first added a fresh batch, it took 5 minutes or so for them to start smoking as you would expect. Then, for 30-40 minutes thick, white smoke would billow out of the top of the smoker, but after about 40 minutes it would stop. The chunks in the wood tray would be blackened, but not white and ashy at all. There was still plenty of wood left to burn, but it wasn't smoking. The wood immediately starting burning when pulled out of the smoker.

Do you have any ideas or suggestions for me? I've never used a gas smoker before, so am I just expecting too high of a smoke level, or is the wood pan not getting adequate air? Would using a larger wood pan, as many of you do, help the wood burn better? Your advice would be appreciated.
post #2 of 12
I dont have a GOSM but have seen one in use and they were using The Dust form instead of Chips and were getting alot of smoke

Hope this helps

post #3 of 12
Guys you don't want a lot of smoke you want the thin blue smoke . if you can smell smoke you have enough smoke almost invisable ( thin blue) hope this helps
post #4 of 12
I had a similar problem obtaining the TBS with my GOSM. Mine doesn't have an air vent at the bottom. I wedged a small piece of wood in the lower portion of the door to keep it barely cracked open and that solved the problem. I intend to add the needed vent asap. Hope this helps.
post #5 of 12
What temps were you running. If you get too hot, I noticed you get accelerated smoke. Very thick and opening the door gives enough extra air to set things afire. With the wide body you should have some side vents to adjust air flow. Perhaps play with that setting.
Were there any problems with temp swings.
Burning to ash requires the wood to burn and sometimes adds excessive heat. Sometimes best to change out after creating some charcoal. Again, depends on a lot of circumstances.
Are you using a smoking log to know when and at what temps things are happening.
You have to work with the unit and learn it's habits in your situatiuon. Lots of generalities and innuendo, but experience is the best way to know.
I'd say go smoke something.
post #6 of 12
No bottom vents? That's a drag!

As was mensioned eariler if you can smell it you have enough smoke! If you can see it and it's white it WAY to much!
post #7 of 12
I always run my GOSM with all the vents wide open. Never have a problem. My Big Block Gasser has two lower and one top vent.

When using commercially dried and packed wood chunks I soak for about two hours. When I use wood from my personal wood pile I do not soak as the wood is stored outside and retains sufficient moisture for controlled burn.

Hope this helps!

post #8 of 12
Sinorm, the Big Block usually comes with 2 bottom vents, on on each side. if yours does not have those vents, consider adding one or two. Air intake control is vital to good smokin'.
post #9 of 12
Dry wood, well-seasoned, thin, blue, nearly invisible smoke is what
you're after.

Don't cram the wood box full!!! A couple small chunks every hour or
two, will work just fine.
post #10 of 12
I also have the wide body GOSM and I think you may have added to much wood. As far as the white ash, I've never seen it yet, it just turns into charcoal.
post #11 of 12
Thread Starter 
Maybe I described my smoker incorrectly, but it is the 20" wide model with the one vent on top. From the sound of things, it seems like I should go ahead and add a side vent or two. Additionally, I'm using commercial wood so I will try soaking it for a few hours.

For the smoke issue, why is it that you only want a thin smoke as opposed to a thick smoke? Maybe I'm just accustomed to a wood-fired smoker, but it seems like the more smoke the better (at least for brisket).

For the temps, I was running between 225 and 250 F. That was with the burner set on low, so it was running a little hot. What methods do you guys use to add a side/bottom vent?
post #12 of 12
Not so! You will end up with a black bitter tasting brisket (or whatever you are smoking) if you have heavy thick smoke! You want the thin blue smoke to pass through your smoker and "just kiss" the meat. You may not see the smoke, but if you can smell it you have plenty.
You do not need a lower vent on your GOSM. Enough air is pulled in around the burner to do the job. The folks who designed it know what they are doing. Adjust your top vent to get proper air flow. I run mine a bit over half open. 225°-250° is ideal smoking temp., not too hot.
Use wood chunks, don't soak them. 2-3 is plenty.
Play with that GOSM and it will all come together.
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