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My new GOSM Gas Smoker

post #1 of 9
Thread Starter 
I just found this Brand New in Box propane smoker. I put it together and "seasoned" it tonight. I put about 12 cups of water in the pan and a full smoker box of wood chips. My results are below. Let me know if this sounds normal and if there are any tips you may have.

Vents Closed (not modified)
  • Took about 10 minutes to see first signs of smoke
  • On HIGH after 1/2 hour reached peak temp at about 475 deg
  • While on HIGH I noticed the wood chips were on fire (viewed through side vent)
  • Opened smoker and let cool down to under 200 deg - turned temp to the LOW setting - closed door
  • Temp came back up to just over 200 and stayed there - Apparently the temp range is approx 200 - 475
Vents Opened
  • No noticeable temp difference at all on HIGH or LOW
I turned it off after about 1 1/2 hrs. Not sure how long it will smoke. Seemed to have visible smoke for about 1 hr. The wood chips turned black but didn't turn to ash. Not sure if there is anything left in them or if they are done.

Looking forward to my first meal tomorrow. I have about 8 lbs of pork needin some smokin!
post #2 of 9
Hi Dan, and welcome to the forum.
I smoke on a gosm too...the big block model, and they have a few idiosyncrasies that you'll have to get used to.

Personally, I like to use chunks in mine. They don't produce smoke as soon, but it will last longer than the chips, which seem to disappear almost as soon as you put them in.

I'll assume you had the lid on the chip box...that will help a little in detering an open flame.

What I usually do is fill the box with chunks, crank the heat up high till I see smoke, them quickly put the meat in and lower my temp to 225-240. I've had very good results with this, but you'll still have to add a chunk or two about every hour, hour and a half.

Good luck, and good smoking!
post #3 of 9
Welcome to SMF Dan and Congratulations on you Find...
Be sure to stop in and introduce yourself to everyone in the Roll Call Forum...
post #4 of 9
Did you have water in the pan? I can barely reach 275 with water. Also make sure you use tin foil on the water pan for eze of cleaning. I almost never mess with my dampers, the bottom stay closed and the top is 1/4 open all the time. I agree that big chunks work better. But chips work okay, personally I soak them in water for at least 30min before I place them in the smoker, some say that doesn't matter but if I don't soak I get a fire every time.
post #5 of 9
Congrats on your fine of the Gosm. There good smokers I have been teing to wear mine out over the last 7-8 months and I haven't done anything but get it alittle messy from use. Ok then grab some meat and lets smoke on that bad boy.
post #6 of 9
Thread Starter 
Yes I had water in the pan but I am wondering if I need it. When I make jerkey I would think that water would not be necessary. I like my jerkey on the firm side and the water(steam) is going to keep it moist won't it?

BTW, it was about 65 degrees outside.
post #7 of 9
The water is there as a heat sink, not to provide moisture (although it does, alittle) Never fill you pan to the brim. You'll learn over time how much you need for a smoke. I tend to stay with 1/2 to 3/4 of a pan at best.
You can also use Playbox sand instead of water. This allows for higher and more constant temps than water will allow, especially during cooler months. Remember to place a sheet of foil over the sand to keep the grease off. This way you can dampen it with water and reuse it several times.
If you do not use anything, be it water or sand, you are basically grilling.
post #8 of 9
I'm not sure which model you have, but your comments on the vents being closed, that's about average. You might consider using chunks in place of chips, they won't burn as fast. When you are smoking meat, keep that top vent open, stale smoke can be a source of creosote, also burning too much wood at one time. Strive for the TBS and you'll be ok.BTW, you should notice a difference of rack temps from bottom to top, the bottom will be hottest, if temps drop during a smoke, check the water pan, a low pan will drop temps in my experiences. Good luck my friend.
post #9 of 9
Thread Starter 
The owner's manual just says 36" Gas Smoker. Is that the model?

Interesting thing about the water. I would think it would make it moist and basically keep the smoker from going under 212 deg (boiling point of water).

I assume by TBS you mean a light smoke and NOT the heavy smoke, correct?

With chunks of wood rather than chips how long should I expect to get smoke? I read about replacing with a 10" cast iron pan. Is this a good idea?
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