newbie with a GOSM

pid · Jun 25, 2009

just got a new GOSM gas smoker and i'm newbie to smoking. i seasoned it today and will be starting with ribs tomorrow but i had a few questions first.
when first stabalizing the heat do you start out low and work up to the target temp. or get it hot then let it settle down? i had it hotter when seasoning and couldn't get the temp. to drop below 275 untill i turned the bottle almost off.
so my second question is do you use bottle to help adjust the heat?
also, do you put the wood in when turning it on or should i wait until i add the meat? i've read a lot about replacing the wood box, should i do that right off the bat or wait to see if it works ok?
any other tips would be more than welcome! thanks

forluvofsmoke · Jun 25, 2009

Hi sid!

First, I'd like to give you a big welcome from another GOSM owner.

Second, congrats on the new smoker! What model/size did you get?

Temp stabilization: I try to work my way up to the target temp, starting at a medium burner setting.

Stock thermos are generally not accurate, so it will need calibration if you're going to go by it's readings. The 275* minimum temp you mentioned may be an erroneus reading. If you have a digital probe thermometer, place it through something non-metallic, light a small wood block with a hole drilled in it. Put this on the grate you will be cooking your most prized piece of meat on to monitor rack temps.

The bottle valve should always be fully opened while in use.

I still use my stock smoke box, sometimes I wrap the smoke wood in foil. I never soak the smoke wood either. I put my smoke wood in after the temp starts to climb to about 150-175*. Then put the racks in with your food when temp is up close to where you want it. Temp will drop everytime you open the door and will take several minutes to recover.

If you have the small GOSM (14" D x 16" W), it only has an exhaust vent on top...run it at least 1/2 to 2/3 open depending on weather.

If you have a model with lower side intake vents, you may need to play with adjustment on those a bit. Someone else with experience with the bigger GOSMs may be able to help you with that issue. I haver the smallest one (model 3405GW).

Enjoy yourself with that new smoker! And, enjoy the forum!

Eric

old poi dog · Jun 25, 2009

Aloha Pid

What Eric said....

woud be right on. Welcome to the Forum. Have fun and great smokes...Post pictures when you can.

mgnorcal · Jun 25, 2009

My 2cents -
I like to start with an empty wood chip pan and a full water pan (If I'm using water) and set the flame to high for about 5 minutes
Then I cut the flame back to a cooking temp level (often the lowest setting) and add chips to the pan.
I then wait for some smoke to start and then load the meat.

After about 10 minutes, check your temp and adjust the flame as needed.

My smoker has a large cast iron wood chip pan roughly the same size as the cooking racks, so this 5 min pre-heat helps get the iron up to a temp where the chips will smoke. This saves waiting 20 min or so for smoke if I just loaded everything and set the flame to low. This lets the meat start drinking in the smoke right from the start during that crucial first hour or so.

275 isn't too bad, assuming that's the real temp. I wouldn't play with the tank valve to adjust the flame.

If you become certain that you want to get lower gas flow, then add a needle valve or use an adjustable regulator.
There are threads here discussing this and it works.

pid · Jun 25, 2009

alright thanks for the advice!
forluvofsmoke mines the small one 3405GW as well, i'll definately use a probe this time to check the heat reading thanks.
MGNorCal i'll look into the needle valve or regulator after i smoke a few times and see if the adjuster on the unit works better. i probably just need to get used to it. thanks
and sounds like i definately need to have the smoke goin before adding the meat.
thanks again everyone, i can't wait to fire it up in a few hours. i'll post up some pics later

bassman · Jun 25, 2009

Welcome to the forum. Looks like you're already learning. Glad to have you aboard.

coffee_junkie · Jun 25, 2009

I have the smaller version of the GOSM, it has a vent up top and a vent in the bottom. Here is my process. I use the stock chip box... Never use the bottle valve to regulate temperature, it will not work, some people add a needle valve to the hose between the bottle and the stock regulator, you may need to do that but probably not unless you plan on cold smoking. Did you have the water pan full when seasoning? If not then that is partially why your temps where so hot.
I soak my chips in water about a half hour before I start the smoker. Then I start the smoker, and add chips to the box and fill the water pan with water (about 3/4 full) also it is very helpful to line the pan with aluminum foil to aid in cleanup. Then when the smoker is up to temp and smoking I add the meat, this is when I start to regulate temperature by adjusting the regulator and the dampers, the top damper is usually always about 1/4 open, then bottom dampers are always closed at the start. If I need to lower the temp more than the regulator can go I start by opening a bottom damper half way....then the other side comes open if needed. It will take some practice on your part to get the feel for your rig, they are all a bit different.
For wood I found it best to buy the bigger chunks (like fist size, if too big I split them a little) and place one in the box then sprinkle chips around that, i can get almost two hours of thin blue smoke this way.
The GOSM is not a set and forget machine, you will need to have plenty of chores to do around the house while doing an all day smoke....I usually can wake up at four am and get it going then back to bed for a couple of hours. Then at about noon I start drinking beer and.....when the meat is done time to "hack and sack"
Hope this helps!

pid · Jun 25, 2009

thanks coffee, i did have the pan full of water but i think the thermo is just wrong.
i have a probe in now and reading 230 while the thermo on the door is reading 300!! is it normal for them to be off by 75 degrees?

dysartsmoker · Jun 25, 2009

Yea mine is out around 55 F I usually use a potato for one of my digitals just make sure you stick the probe all the way through the potato about a inch and a half. I like the needle valve mod . I also have my water pan full of sand which helps maintain temps.

coffee_junkie · Jun 25, 2009

Not outta the question at all. Mine is usually about 40* off. They do sell aftermarket thermos that are more accurate, you can find them here, http://www.kck.com/old_smokey/bbq_te...ermometer.html

pid · Jun 25, 2009

ah nice, thanks again coffee! i think i'll be lookin into getting an aftermarket thermo soon.
well the ribs are on it's holding pretty steady so far. i also got to wondering how much the outside temperature might affect the smoker. it's over 100 degrees here and it's in the sun so probably at least 5 higher than that, will that affect it?

smokinbobo · Jun 25, 2009

I cant believe this post is sitting on here, I just signed on to do the same post. I just got mine from bass pro shops, the GOSM BB and I'm seasoning it right now and had the two lower dampers closed and the top one open all the way and my temp seems to be staying right at 220 and I'm sitting here trying to figure out what I'm doing wrong seeing that its also on the lowest setting on the dial. Seems like 220 is a high "lowest temp". I guess I'll try the new thermometer idea. I'm hoping to do some pulled pork this sunday for a BBQ we are having.

pid · Jun 26, 2009

well, my first smoke with the gosm is done. i had to battle a power outage and two thunderstorms that popped up towards the end. i think the heat of the day is having a bigger effect on the smoker than i thought. when the first storm rolled in my smoker temp plummeted and became difficult to keep stabil which i kept at 230-245 untill the storm came. the ribs only took a little over 4 hours to cook, is that a little quick?? i thought they'd take around 6 hours.
anyway they were delicious, had no power to make anything with them so i enjoyed just the ribs. i'll be changing a few things next time, i may have needed more smoke and let the water pan go dry once, but it was still good.
Qview(cell pics was best i could do)

forluvofsmoke · Jun 26, 2009

Good job, pid!!! You got some smoke ring goin' on there, that does count...shows some smoke penetration. Penetration = good bbq flavor!

If the water pan goes dry, temps will spike quite a bit. Been there!

For the sides to go with your ribs, I suggest checking out the sides forum. If you can eat it you can smoke it and eat it! LOL! Well, I probably would have to draw the line at fruits, but taters and all kinds of veggies are great smoked.

Keep it coming, you'll be hooked before you know it...that is if you aren't already!

Eric

Edit: Cook time was a little faster than normal, but your temps were over 225* and that's why. Lower temp is longer smoke, slower is best if you can do it.

pid · Jun 27, 2009

thanks forluvofsmoke
i do think i could have had more smoke though.
and pan fried taters were planned but the power outage meant i had no water to clean them and no power to run my stove top. man the leftover ribs were just as good the next day! can't wait to smoke the babyback slab i have for saturday!

Question though, has anybody done a mod on the gosm door latch? mine doesn't seem to close it very tight and with a slight pull it opens without even turning it. also, the gap at the bottom of the door is maybe a 1/4 of an inch as i noticed while smoking anybody got suggestions to flush that up?

thanks

forluvofsmoke · Jun 27, 2009

Pid, sounds like your door or chamber may have gotten damaged during shipping to the store. Give it a good look along the edges and see if it's straight. I just stepped out and looked at my door and latch to chamber fir. The latch bar overlaps the chamber lip about 3/8" on mine.

On your smoke, the main thing to remember is to keep it thin and blue...just enough so you can smell it in the odors from the smoker...that's perfect. Higher temps during the smoke will tend to reduce the smoke penetration, so I try to stay around 215-230* for beef/pork, and about 250* for poultry...then I bump to 300* to crisp up the skin when the bird is getting close to finished temp. If you get to much smoke it will get bitter and can actually numb you lips/mouth when you eat it.

Eric

pid · Jun 27, 2009

i think the door might have warped from the heat when i seasoned it, it all looked good and flush when i put it together. i twisted and wrenched on the door and got it shutting fully again and the latch is now catching better.

i have a rack of babybacks on right now and the temp is holding good at 225-230, today is a lot milder than when i smoked last time, 82 today and over 100 then. man i'm hooked to this smoken

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