I was looking for reviews for remote meat thermometers and found this place last week and it looks like I'll be spending some time here. This is my third year with a propane GOSM. I have the model that has no lower vent. Just the top one and 3 racks. I have had great results with Butts, Ribs and am still experimenting with Brisket. Already have read some great tips here. The big one being replacing the factory smokebox with a baking pan. Did that last weekend and really saw a difference. Always looking for new and better ways to do things.
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5/27/08 at 8:35am