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GOSM Question

post #1 of 10
Thread Starter 
Ok ya'll I have the GOSM and I was wondering if anybody elses cooks really fast. I am going by the guidelines with the temp and I think that I am doing everything right but mine seems to cook really fast.

This is not just a one time occasion my first chicken only took about 1hour 45, turkey legs about 50 minutes and I have some cornish hens on right now and they have only been on about 1hour 30 and the temp is already up to 145.

Any info would be greatly appreciated.
post #2 of 10
Don't trust the original thermo! Take a reading inside with your meat thermo near the grate.
post #3 of 10
Have you checked to see if the temp that reads on the thermo on the door is accurate? It could be hotter than what that thermo is reading, I have heard people say that its not always right.
post #4 of 10
/\ What they said!
post #5 of 10
Always calibrate a new therm, cabinet therm or meat probe. If tested in boiling water, they should read 212 varying on altitude. If you test in a glass of ice and water, it should read close to 33-34 degrees. Make note of any differences and write it down, you'll always know the correct temp.
post #6 of 10
My GOSM's thermometer definitely reads very low so I'm sure yours does this same. That would explain the faster cooking times as you're probably cooking at higher temps. Get a good digital thermometer, preferably with 2 probes. I put one probe thru a wine cork and sit the cork on the grate right next to whatever I'm cooking. This should give you a better idea of the true temp in the GOSM. Good luck.
post #7 of 10
Yea, I think my door therm runs about 12% low too... drop a trusted probe in there to be sure what you're running at...
post #8 of 10
Mine bounces all over the place but on average of 20 degrees lower. Also remember when doing the boiling test that sea level will change the 212 reading. you get a 209 or 202 but it should be close. There is formula out there to figure out the boiling point for your area. I just can't locate it at this time.
post #9 of 10
Ferget that door thermo, mine now reads 110* when I ain't smokin! Get yerself a good digital fer the box temp, keepin it at grate level, then get yerself another one fer the meat! Yall find thins will work out better thata way.
post #10 of 10
Diddo. Don't trust factory thermometer on door. Get yourself a couple of digitals and off you go.
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