noob w/ GOSM doing first smoke today

dirtyhalos · Jul 11, 2009

hey all, i just got my first smoker, went with the biggest GOSM that basspro had in store, its the 16x16 model.... im too impatient and cheap to wait for the big block to ship to me (i know i'll regret later)

seasoning it now, plan on firing it up later this afternoon (im in cal) for some tri-tip. i've been lurking on this site for a couple weeks now and am anxious to learn from everybody.

i have apple chunks and mesquite chips.... do i soak them, and if so, for how long? seasoning now and i have thin blue smoke without soaking the handful of chips i am using

smoking time, i am going off the rough 1.5hrs/lb giving me about 3 hrs for the (2) 2 lb tri-tips i have..... i'll start about an hr to 1.5 early to make sure im done in time

i bought a grill thermo and a meat thermo......going to try and keep the grill temp around 225 and cook the meat to about 160

im getting ready now to figure out a rub to use

wish me luck

flash · Jul 11, 2009

Good luck. Of course 160º is alittle much for me. I prefer more medium rare. Say 135 to 140º.
As to soaking, just an hour would do. Some on here do not soak, some do. I always have and see no reason to stop.

old poi dog · Jul 11, 2009

Aloha,

You got yourself a pretty good smoker there. You are off to a good start getting those thermometers to monitor the grill and meat temps. Someone will come along shortly with info you need on the tri-tips. Personally I don't soak the wood. I just put in a couple of chunks in the firebox and keep afew warming up on the floor ofthe smoker. Have fun..and post pictures when you can.

dirtyhalos · Jul 11, 2009

135-140 is a med/rare? i did a little looking online and am not set on 160... looking to be around a med

dingle · Jul 11, 2009

halo, I also use a GOSM. Keep in mind that the meat will continue to cook and raise internal temps after removing from the smoker. I would remove it 5-10 degrees before your target temp.

fire it up · Jul 11, 2009

If you want to go to medium take it to about 145 though in my opinion bloodier is better

Here is the Wiki link for meat temp table.
http://en.wikipedia.org/wiki/Temperature_(meat)

pineywoods · Jul 11, 2009

Congrats on the new GOSM they are great smokers. 135 is quite rare I did a roast to 135 awhile back and will go to at least 140 from now on.

flash · Jul 11, 2009

A little in between. Her is a chart for beef temps.

Meat Temperature Chart
(Fahrenheit)
Beef
Rare 120° - 125°
Medium-rare 130° - 135°
Medium 140° - 145°
Medium-well 150° - 155°
Well done 160° and above

dirtyhalos · Jul 11, 2009

the setup

rubbed tri-tip

after an 1:20........ i decided to move to middle rack after i took the pic

more updates to come...

mballi3011 · Jul 11, 2009

First congrats on your first smoker. I have that same unit and it works very well. I have smoked many a piece of meat and it is very consistand in tempature. I do and don't soak my chips or chunks it depends on how quick I need smoke. You should not try to cook by time but by temp and like flash gave you a good list of temps. So Happy Smoking

dirtyhalos · Jul 12, 2009

finished product

the dude abides · Jul 12, 2009

Looks like a successful firt smoke. Congratulations! And welcome to the club.

flash · Jul 13, 2009

Great job. I would get some aluminum foil in your water pan though. It will make clean ups go much easier for you in the future.

deltadude · Jul 13, 2009

Congrats on your new smoker, you have many fun tasty days ahead...
Your pics look nice of the Tri-tip

Did you like the flavor, taste of the smoke Tri-tip, was it still juicy?
Have you done Tri-Tip on the grill and which would you prefer?

bassman · Jul 13, 2009

Welcome to the forum. I don't have anything to add to what the others have already told you. Congrats on your smoker.

dirtyhalos · Jul 13, 2009

thank you everyone... i'll definitely give the foil tip a shot next time

i did like the flavor of the smoke, it was noticeable, but not overwhelming..

we have grilled tri-tip for years and there was a very noticeable difference on the texture of the meat. on the grill you get more of the feel of the fibers of the meat, not always tough, but you definately feel it...

the smoked tri-tip had more of a texture of roast beef lunch meat, melted more in your mouth... it was very good, but different. i pulled the meat off around 140, but next time might go a little longer.

we had 2 couples over for dinner and everyone ranted and raved over how good it was. we dont know anyone else with a smoker, so they were very intersted to hear how long it took, what the process was, what the cost of smoker/chips were..

i'm very much looking forward to trying other meats (and veggies) and tinkering with things.... overall it was alot of fun

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