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Quick GOSM Question

post #1 of 16
Thread Starter 
Hey guys, I have had a wide GOSM smoker for a few months now and it works great. I have had some issues with some foods being very dry.

I think the problem is simply leaving the door slightly open so that the temperature can go low enough. And because of that, it is not keeping the water vapor inside and on the meat.

When smoking ribs, they dry out.

The way I am smoking is low heat, the single top orifice closed as much as it goes (sometime half way open), ribs on the top rack, full pan of water, door slightly open to keep the heat at 225.

If this is indeed the problem, I guess one solution is to get a finer control valve on the propane tank, but when I tried this before it never seems like enough to make the wood smoke enough.

Any suggestions?
post #2 of 16
You should consider keeping the top vent ( exhaust) fully opened. Instead of leaving the door open, try closing the bottom vents ( if you have them) closed per factory settings. Have you tried the 3-2-1 method, or any method that involves foiling? Foiling will create moister and keep the meat from drying out. Check out "How to Articules and links by Jeff", and select 3-2-1- Rib Method, this is usually located on the left side of your screen. Get the smoker hot enough to start the wood smoking before you lower the the temp. Good luck and don't give up, it's all good.
post #3 of 16
Thread Starter 
Thanks for the suggestion.

Mine doesn't have any bottom vents. I haven't tried foiling yet. That may be worth a try.

I definitely won't give up, its just a matter of learning to use this smoker as opposed to a 20 foot by 20 foot smoke room in a slaughterhouse or vs the little rival. Have to learn the tool.

I did read the 3-2-1 and will give that a try if needed. I think I may just be missing something about keeping the water vapor in and would like to try to correct that first. If I can't keep it moist, I will try your suggestions next.

I had the same thing when smoking kolbassi, but it isn't as big of a deal as the casing is normally a little dry anyway.

Also, I think I will look a little more at the mods so I can get the temp down. For the kolbassi I need a much lower temperature than this smoker can do with the door closed.
post #4 of 16
For one, remember, the water is not in the smoker to provide moisture....although it does, very little, it is there to provide a heat sink and keep temps from spiking on you.
Wrapping the ribs in foil will create moisture for you, basically steaming the ribs. 3-2-1 is a guideline though and if you find "fall of the bone" too over done, don't fret trying 2.5-1.5-1 or some other combo. The second stage in foil is what has to be adjusted.
What temps do you get if door is kept shut? Probably a value adjustment would help. Also, another thing that alot of us do, is spritz the ribs during the smoke. I use a 50/50 mix of Apple Cider Vinegar and Apple Juice. When they start looking dry, give them a spritz.
post #5 of 16
Is your thermometer accurate
post #6 of 16

I have the GOSM big block with vents top and bottom and always run with them all at full open.

Forget the thermometer on the door. Pretty but useless. On a middle shelf place an extra probe through a potato and set on the shelf for a much more accurate temp. And do not depend on a shelf type oven thermometer because after an hour or two of smoke you will not be able to read it.

When adding water to the pan add hot water.

Then of course there is the rub or rubs you use ans well as the frequency of mopping. Lots of variables and lots of fun experimenting!

And of course, as mentioned, foiling. So, check out all the info available here and see what works!

And by all means keep us posted and QView is always welcome, good, bad or yuck! icon_smile.gif

Best of luck!

post #7 of 16

gosm stress

put a regulator assembly on from a turkey fryer that has a needle valve for finer control.. cheap easy mod... also cut legs on chip tray holder rack a 1/2 inch to lower it closer to the flame.......this will help you for few $$$$$$$$$$$$$$$$$$$...........
post #8 of 16
Thread Starter 
Flash, with the door shut and the top vent fully open and the heat on low, 225 is the minimum. Sometimes, depending on wind, up to 240. Which is good for meat, but for longer or cold smokes, absolutely no good.

What I do have at the bottom is a wind break around the slots near the burner. I may unbolt it and just see what temps I obtain.

I do have 2 thermometers that I have calibrated, so I am sure my measurements are accurate.

Fred, thanks I am going to do both of those tips.

Thanks monty, I will try foiling next time too.

The ones I smoked today, half way through I **** the door, turned the flame down some and started putting some light sauce on, and they did actually moisten up some. Still a but dry, but with these tips I think next time will be better.

Btw, I use rib rub and sauce from desperado's, a company that goes to the nationwide rib fests. When I go to the one down in St. Pete, FL, they always have the best. www.lickmyribs.com if anyone is interested.

Good tips all, and thank you very much!
post #9 of 16
When the weather finally cools our GOSM's will be able to get those lower temps. Personally I do a modified 3-2-1 for spares or 2-2-1 for baby backs. Butcherfamily drop by roll call and make an intro post telling us a little about you and your experience its kinda a tradition around here
post #10 of 16
Well, there is nothing wrong with 225 to 250 for doing 3-2-1 ribs, but for lower temps you may need that regulator. Do a search for GOSM mods and you should get some help.
post #11 of 16
225 -240 should be just fine for ribs, butts , brisket, whatever. If you are having troulble with smoke I got a metal coffee can and sawed it off where it would go under the water pan and I get smoke in less than 5 minutes on low. I am not sure how much it helps but I probably dont even open the valve on my tank a quarter turn.

If you try the 3-2-1 on your ribs and dont love them I'll ....do something embarassing, put on the mustard brush it all over and then pour on the rub, when you think you got too much, put on a little more, and then do the 3-2-1.

If you are trying to get below 200 you should try using lump charcoal and no gas. here is a thread I did making jerky and keeping a 165-175 temp.


hope this helps.
post #12 of 16
Thread Starter 
Thanks a lot guys. Great tips. I am very glad I found this site, its great to have so many helpful people.
post #13 of 16
The link Krusher gave may be a great way to do cool smoking in the summer down here. I haven't tried it yet but I think with a few test runs it should work well.
post #14 of 16
any smoking will produce dryness in the meat, as said by the other OTBS members either foil with tinfoil and add juice like in the 3-2-1 method or mop the meat alot for a moist and not dry meat. dont count on your water pan for doing more the 50% of keeping meat moist, it just wont do it no mater how you look at it, the water pan will do 25-50% no more in long smokes with lean meats. argue all you want but it wont make any difference the water pan will only go so far to keeping meat moist.
post #15 of 16
just reading this thread really shows the difference between climates and how they affect smokers. i live in minn and am able to run 225-235 pretty consistant with no mods on a big block,knob on medium, top vent always wide open and sde vents are about a third open havent touched them in several months. but good info by all who gave feedback. fred i just bought a turkey fryer and was looking at the regulator and thought it would work sweet!!! so do some expiermenting and do what works for you!!! some excellent tips to get you going.
post #16 of 16
I have smoked ribs about 2 in. directly above a full water pan and have seen them starting to look dry. I get the same effect using foil when I cook using the oven during heavy rains. Trapped condensation will keep meat moist, and add to the cooking process.
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