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First smoke in new GOSB-BB

post #1 of 10
Thread Starter 
This will be my first smoke in the new GOSM-BB. I figured it would be something simple and not too big. Here is a pic of the pork roast before I stuffed it with mushrooms, green and red peppers and some fresh garlic. I ran into some small issues, I purchased 2 digital thermometers, one for the smoker and one for the meat, and one of them dosn't work. I plan on smokin at 250 til internal temp hits 140-145, then wrap to finish. Also for dinner we are making fresh bread and mashed potatoes. More to post as I take the pics.
Andy.
LL
LL
post #2 of 10

congrats

congrats on the new addition to the family.....you'll love the gosm, i love mine.....will show you a simple hanger for remote thermo on carrying handle....also-if you ever need to move smoker when warm. split neoprene fuel line and put over carrying handles..put some split loom over propane line to protect it also....line water tray with foil to make easier clean up.....also saw a needle valve setup on a thread for low temps for jerky, similar to a valve on a propane turkey fryer....
post #3 of 10
What temp does it need to be when finished?
post #4 of 10
HEY! ...that thing looks familiar ;{)

Sounds like a delicious stuffing too.
post #5 of 10
Thread Starter 
Thanx for the responses. I will finish to 170deg. Bread is done. Roast internal temp is 131. Looking good I guess. Not much of a bark on it yet.
post #6 of 10
Great choice in smokers, enjoy it. Your backyard looks like mine with the snow. Read and search here and you will not be disappointed.
post #7 of 10
Thread Starter 
Ok it was finished around 3:30. Took it out of the smoker and placed into already warmed oven (but shut off). Of coarse, company had to show up with out notice (meal wasn't big enough for everyone so couldn't serve). After they left had to warm it up for about 10 minutes, finished the mashed potatoes and made some mushroom gravy. Looks great. But I have learned a few things with this first smoke. Too much garlic, and next time I smoke pork, will use apple or cherry wood, or wrap it sooner. We found the hickory a little too strong. But there is only one small piece left. Lunch tomorrow I guess. All in all, I would probably rate this smoke at 7 out 10.

Andy.
LL
LL
LL
post #8 of 10
Nice smoke ring... stuffing was outta sight I bet. :{)
post #9 of 10
Andy.........when i only had one digi therm........i stuck the probe into a chunk of hickory..........and used it to test temps in the ecb gourmet......till when i knew the meat was getting close........then stick it in the meat.........but i also have a instant read digi, that i can check the meat, while then using the probe to still check smoker temps

solved all that with getting a Mav Redi-Chek ET-73 for christmas.........

LOVE IT

PDT_Armataz_01_34.gif
post #10 of 10
Mighty fine vittles indeed!
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