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Another new GOSM

post #1 of 10
Thread Starter 
Just got back from the new Bass Pro Shop in rockey View Alberta, and I brought a new GOSM home with me!!! What a leap from that P.O.S. Char Broil!!!

Tomorrow will be my day of seasoning, then I think I'm gonna try a turkey this weekend!
post #2 of 10
Congrats your gonna like that new smoker
post #3 of 10
Congrats Chopper.
Went to Walmart today and they had a 34" GOSM for $99, I almost bought it, might still.
Hope to see some nice Qview from ya.
post #4 of 10
Hey, Chopper...congatulations! Sweet little mine.

post #5 of 10
Chopper you are going to be happy!!PDT_Armataz_01_34.gif
post #6 of 10
Congrats, Chopper! You're gonna like it alotPDT_Armataz_01_34.gif
post #7 of 10
Good score Chopper.....Qviews when you can :>)
post #8 of 10
Thread Starter up this morning to 3" of snow, and -9C...that works out to 15F for all my Southern readers :)

Might take a bit of coaxing to get up to temp for a seasoning burn, but I will see how it plays out.

Quick question for the GOSM owners:
When I got my outfit, the brass burner was not connected to it's mounting bracket. I tore the unit apart (amidst much cursing and gnashing of teeth), attached the burner and rebuilt the bottom end of the unit.

Once rebuilt I saw there was a skirt at the mouth of the burner that revolves around a screen at the propane intake.

My question is what does this piece do? And how should it be set?

post #9 of 10

Venturi air adjustment

Hey Chopper, you shouldn't have any problems getting it to temp. That's what's great about gassers. I've used mine at -30*F and wasn't running it on high burner to get 225* chamber temps. Mine is the small one at 14" deep x 16" wide.

As far as the burner gas inlet, if there is a disc that rotates, that would be for the air/fuel mixture in the venturi. I would set it at close to full open for moderate to high altitude, around 1/3 to 1/2 closed for lower altitude (this compensates for oxygen content in the air).

If the burner fails to light after several attemps, then close the venturi for a richer mixture and try to light it again.

When you light the burner, take note of the flame should be blue, with about 10-15% of the top of the flame being an orange color. That will give a fairly clean and hot flame, with a little bit of resistance to wind flame-outs. If the flame is all blue, they can blow out more readily. To get less blue flame just close the venturi a little more.

Hope this helps you out. Good luck. Jump back on if need more help, I'll be in and out all day and most of the night here.

post #10 of 10
Thread Starter 
That's exactly what I needed FLS. It started fine when I did a test firing last night, but I am going to have to take a look at the flame tonight when I season it. I plan on doing a turkey tomorrow to break it in good and proper!

Thanks much!
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