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Backyard BBQ in Wisconsin

post #1 of 12
Thread Starter 
Hello All,

My brother, who lives seven hours from me, has been involved in serious BBQ for a number of years. He has competed in "the Jack" several times and I had the privilege of joining him on one trip. I've always been passive except the eating phase of BBQ. About 2 years ago he purchased a large propane smoker for use in catering BBQ and I was impressed on how good BBQ came out of that smoker. So this year I bought into the community with the purchase of the GOSM with the hopes of not having to drive seven hours to taste good 'Q, or to master smoke control with wood.

I've already made the needle valve modification and purchased the Maverick remote thermometer. My first smoke was a chicken (brined); my second was one rack of baby back ribs and a small pork loin (brined); and my third is a pork shoulder for pulled pork (bought too small). All scenarios were pulled from this board and I am very happy with the results. My family will be enjoying BBQ and sharing good food with neighbors and friends.

Current comments and questions I haven't found here yet:

1) I found the needle valve has about 5 1/2 turns of control, but all of the control I use is about 45 degrees of the last half turn before fully shut: is this typical? I had concerns with my first use of shutting down too far and extinguishing my flame, but once I found the sweet spot for control I was able to keep the temp right where I wanted it. By the way, my door thermometer is right on with the Maverick.

2) I've used packaged wood chips for smoke. After about an hour, I pull out the pan and see a lot of smoldering (black) wood that I replace. A little while later, all that smoldering wood has become white ash. Am I changing the wood too soon? I base my decision to refresh when I don't see any more smoke coming out of the top.

So thanks to all the good info posted here - this is a wonderful resource!

Little_Wolf (aka John)
Two Rivers, Wisconsin
post #2 of 12
I can't help with the GOSM, but welcome to SMF.
post #3 of 12
Welcome L. Wolf ! Not familiar with your smoker, but you can bet someone who is will be along shortly.They say if you smell smoke yur smokin !Also never used the pan method , just put my wood right in the fire. ( I soak mine , a personal preference , some will say not to ).Can you just add wood without removing the chared pieces ?Does ash have a way to escape ?Happy smokes !PDT_Armataz_01_06.gif
post #4 of 12
welcome to smf, i just west a ya in mn. i got your smoker, havvnt done the needle valve mod but have thiught about it but have smoked bacon when it was cooler out and at temps below 150 so just never seen the need. my top vent always wide open(used to keep almost closed pre=smf days, and could taste the creosote from stale smoke) i also use the cast pan it orig came with and use chunks just small enuff to get the cover on. nice dry hard well seasoned wood, fire the bad boy up on high with door ajar, i watch til it starts smokin and let her go for a bit. then turnit down and heat to desred temp. get it set before you add product. mine has vents on the bottom,have these wide open as well. i feel you can fine tune temp with these a little. seem if smoker at 220 and you want 225 then start closing the sise vents a bit at a time and the less air flow drawn in will allow it to increase a bit. it does get plenty air from bottom so its not a real major factor but just for a few degrees and being i dont have the needle valve mod it seems to work for me,

as far as the packaged wood chips gp and i know lotsa users out there but it sure seems like i get better flavor from the chunk wood. might not notice it much for the occaisional smoker or some one lucky enuff to be over for eats, but start on a regular basis and you get to comparing and IMHO chunks the way to go plus you have a longer smoke from them.

of course everyone has there own opinions and methods but these are my observations with my GOSM and it is a great smoker you have!!!! again welcom and get some thin blue wafting from your GOSM and share some QVIEW!!!!!! ltr
post #5 of 12
Thread Starter 
Thanks for welcome: I plan on going with the bigger chunks. Here's a picture of my first chicken. I also thew in a couple of baby reds sitting lonely in the kitchen.
post #6 of 12
welcome and nice looking chicken.
post #7 of 12
Welcome to the smf.................Glad to have another Northerner here..............
post #8 of 12
Looks great !!! Beautifull chicken PDT_Armataz_01_37.gif

And Re . your "baby Reds " , Hope you don't mind a little funnin' with your Idaho back ground PDT_Armataz_01_18.gif

But I've seen pics of what those "Babys " grow up to be eek.gif

Your gonna have to get a bigger smoker icon_smile.gif

post #9 of 12
Welcome to the forum. You will learn alot here.

If the wood is still black it is capable of still producing smoke. In fact, if and when you preburn your chunks, they are black before you place them in the smoker. Once they turn into white ash, no more smoke.

If you can smell the smoke, you are still smoking.
There my 2 cents worth.
post #10 of 12
Hey Wisc.

I have the same model, GOSM, and I use big chucks of wood. Found through trial and error that big, dry chunks work best with longest smoke. Much better than chips. Hope your new smoker pays for itself with fewer 7 hours trips to your brother.
post #11 of 12
Welcome aboard, glad ta have ya!

Never needed the needle valve so's can't hep ya with that. But fer the wood, yeh, leave them black ones in there till they turn ta ash, add some extra in ifin ya like. I use chunks when I got em, chips ifin it's wood I'm processin myself. Chunks last longer. Also, I use a 9x9 metal cake pan fer a chip box, fill it up, cover with foil an poke 3 er so holes in it, prevents flare ups an lasts longer.
post #12 of 12
Welcome John.
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