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GOSM is Seaoning. A few questions

post #1 of 7
Thread Starter 
Ok so I have been playing with temp controls while the new smoker is seasoning. With all the vents open wide and the selector on low, I am at about 210 with OAT at about 60. Now am I correct in thinking that with Propane (constant BTU output with selected flow) the vents just control air flow. more air = lower temps?

I can now see why people convert the wood box. It doesn't put out much if any smoke at this temp with the stock box. If you use the wood shreds instead of chips will it work until I get the box modified?

I did "calibrate" the stock temp gauge with boiling water. Have to wait until my ET-73 shows up in the mail before I can get exact temps. No one around here seems to carry them.
post #2 of 7
On my SMV, I leave the top vent full open, the two side vents closed as far as they will go. According to the instructions, the lower vents let in more air for the burner, not air flow to control temps. I usually start out with a handful of chips with a chunk on top and another chunk to the side to get pre-heated. Hope this helps.
post #3 of 7
Thread Starter 
Guess in my mind the air fuel mix is already accomplished with a propane burner. Just doesnt seem logical to me that added air at the bottom will create more therms like it would on wood or charcoal fires. will just have to play with it. part of the fun I suppose icon_wink.gif
post #4 of 7
Bassman is right on the $$$ about the vents, I have experienced the very same thing on my GOSM.
post #5 of 7
I also second Bassman's opinion. I keep my top vent wide open to help avoid stagnate smoke and the lower ones closed as far as the stops will allow. I also start the smoke with chips and chunks. I think I get faster smoke start with the chips and then the chunks kick in for the long haul. One other thing, I've read several posts in which people modified the wood box. Mine is made of heavy cast iron with an also heavy removable top. It works just fine in it's stock form. I'm not sure I understand the difference ...... perhaps it's the chips that I start the chunks with. Hope you enjoy your smoker.
post #6 of 7
Thread Starter 
So here is my observation after playing with it during the season. now this is with the box dry and empty, set on low. Top vent wide open, and bottom vents wide open I had a steady 210 after an hour. This was down from 220, so I know it was stabilized. I closed both bottom vents and after 30 minutes got 230. This supports the constant therm theory. However, I can see if the burner did not have enough air pressure (that little valve on the gas inlet to the burner not open enough), and did not have a proper mixture that opening the vents could make the flame hotter. I currently have a spatched yard bird in there for dinner. along with a chucky in the MES. PDT_Armataz_01_12.gif It is taking more therms to keep the temp up to 225 with water and food in there. deserves playing with it more at higher temps to get a consensus of whats going on.
post #7 of 7
If you got a yard bird in there crank it to 300-325 and get that skin crispy. In my opinion hot n fast is best on poultry especially if you want to eat the skin which my family insists on.
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