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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 rigs...love mine.

Eric
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 
Yeah...so...woke 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?

Anyone???
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 color...it 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.

Eric
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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