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Looking for opinion or help with New GOSM

post #1 of 13
Thread Starter 
It's been awhile since I've posted, have kept reading along though.
Finally got my own GOSM (last one from local Wally World) and put it
together on Sunday night. No damage at all, however I noticed that this
smoker doesn't have a lower intake damper, just exhaust damper located at top of smoker.
My first question is; will this be a problem in any way?
Any help will be greatly accepted.
post #2 of 13
Mine is the same and no issues. You'll be fine. Seems to pull in enough air from around the burner.
post #3 of 13
My opinion is this. This is a propane smoker so no need for the extra air to keep the fire going hot. But... you may find that there may not be enough air to keep the wood smoking. The lower vents also help control the heat inside the unit. My gosm big block has 2 lower vents on it.
If was me... I would try a few smokes and see how it is. If needed, you can always make a few vents to help.
Hope this helps.
post #4 of 13
PDT_Armataz_01_37.gif I have the same one with the one vent on top. You shouldnt have any issues with it. Did some country ribs this weekend, still a rookie but looking to get the call up.
post #5 of 13
i agree with andy, i also have a gosm and see lots of issues people have not being able to get low enuff temps, find a sweet spot for burner control and then by opening/closing lower vent it also helps regulate inside temp. lets you have a little more flame to keep wood smoking by pulling in cool air at same time so not overheating. maybe it possible to work without them but i have gotten so used to them i would be lost without them.just my .02 thks
post #6 of 13
I just had my first smoke with the GOSM big block and noticed this problem... It was all I could do to keep the temps around 240. I had the burner on low, the top vent wide open, and the valve on the propane tank was almost completely closed off! Would adding some kind of venting to the bottom of the unit help?

EDIT - Forgot to mention that the seam where the back wall and the bottom of my GOSM are very poorly welded... There's a lot of gaps back there. It almost looks like someone tack welded that seam and then never came back to clean it up. I imagine it might help to keep the temps down a little by having extra airflow from back there, but thought I might mention it in case it rings a bell to anyone else.
post #7 of 13


Hi Mustang
Just fired mine up too. Same thing...too hot while on low. Also, only have the top damper. I don't see a problem yet. Not getting much smoke from the chips at 225deg. Guess if I need a lower vent I'll put a hole in the lower side. Maybe someone can answer if this would help the smoke production.
post #8 of 13
I made 2 dampers for mine which really helped at the low temps to get the thin blue smoke. Just get a small piece of metal @ 4"-5" square and drill a small hole in the center for mounting. Then bend up 1 corner to use at a handle to adjust. After mounting tape in place then drill 4 1/2" holes thru it and the smoker. Un tape and you will be able to spin it to adjust air flow. Works great and low cost.

Good Luck Very easy mod.
post #9 of 13
Where did you place the lower damper?
post #10 of 13

What smoke?

Finally able to keep 225 constant. Shure don't see any smoke though. Filled the chip tray twice now. Wonder if it needs a minimum temp to produce smoke. Am 3 hrs into it. Remote therm says 150 meat temp. So far so good. Can't really see what the top damper does for me though.
post #11 of 13
hello, I have the gosm wide body and it only has the one vent on top. I had a problem getting to hot , so I just closed the valve on the tank and just turned it about 1/4 inch, not a 1/4 turn. I also cut 1/2 inch off of the legs that hold the smoke box, I can stay 175-200 on low, I put the knob almost in the middle of medium and low to keep 225. Also shortening up those legs I get smoke in about four minutes, hope this helps

just tinker with it and you will have it dialed in in no time at all.
post #12 of 13
I just finished running a rack of spare ribs, a couple of Italian Sausages and a small bread pan of beans in my GOSM Big Block. I had no problems regulating the temps. Opened the tank gas valve one and half turns, set the two lower vents and the top vent to the minimum setting and went at it. I had to make minor adjustment to the smoker controls but generally had no trouble maintaining 225 temp. It drifted down as low as 200 and as high as 260 but once I got the hang of the controls, temp wasn't an issue.

I also had no trouble with smoke. I filled the chip box about three quarters of the way and had decent tbs for three plus hours. Never did refill the chip box and the ribs had a great smoke ring and just the right amount of good old hickory smoke flavor.

Considering this was my first spin with the Big Block all I can say is I'm delighted with the results and can't wait for the next run. Much less work and tending than I've had to do with my ECB clone. Hands down the most relaxing day of meat smoking I've had to date. I've got enough left over ribs, beans and sausage to make everyone blue with envy at work tomorrow while I feast on the delightful smoked treats left over from today!
post #13 of 13
Center bolt holding them to the smoker is even with the smoke box chip/chunk holder.One on the left and right of smoker.
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