hello

meatie2178

Newbie

Original poster

Oct 4, 2009

4

10

• Oct 4, 2009

• #1

Hi.

I am a novice-- been smoking for around 5 years. I really enjoy it. Unfortunately I typically wind up pulling out early to finish in the oven, due to official dining plans/ schedule. (Yes, I am embarrassed to admit this) I have a whole hog on order so some more aggressive standing by the smoker will soon be in my future. Yay!

Any advice/ insight into temperature control? This is always my problem, as I plan for #s of said meat per hours needed.

I don't expect all info spoonfed to me, as I do plan to graze this forum, but any upfront steering would be appreciated!

Thanks

MG

 

meatie2178

Newbie

Original poster

Thread starter

Oct 4, 2009

4

10

• Oct 4, 2009

• #2

I guess anyone who could help me on this would also need to know that I use a Great Outdoors Smoky Mountain Series. It's a rectangular upright model, and I burn wood chunks with charcoal.

Thanks again,

MG

 

gnubee

Master of the Pit

OTBS Member

SMF Premier Member

Sep 12, 2008

1,519

18

Penticton BC

• Oct 4, 2009

• #3

Welcome to the SMF. I am a bit confused. When you say you ordered a whole Hog do you mean you plan to do one whole? Or has it been butchered and wrapped for the freezer?


Check this link to help with your grazing of the forums.

http://www.smokingmeatforums.com/for...ad.php?t=81585

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Oct 4, 2009

• #4

First off welcome MG to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

irishteabear

Master of the Pit

OTBS Member

SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• Oct 4, 2009

• #5

Welcome to SMF. Glad you joined us.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Oct 4, 2009

• #6

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly

Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day

eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:



For Step By Step Instructions On Posting Qview Check Out This Tutorial
http://www.smokingmeatforums.com/for...ad.php?t=82034

 

zjaybird

Meat Mopper

Aug 29, 2009

281

12

Denver

• Oct 5, 2009

• #7

Welcome to SMF.....sorry but I cannot help you...I am still in the infant stages myself. Try the search function.....or somebody will come along soon with the knowledge you are seeking.

 

jrodrick4

Newbie

Oct 3, 2009

3

10

• Oct 5, 2009

• #8

Hi everyone,

I'm jack new to this forum.
I'd like to share new things with the people.

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Oct 5, 2009

• #9

meatie2178, welcome to the SMF Family. I have a GOSM, but mine is a propane unit. Check out the charcoal user's forum and read what others do or have done.

It used to be that the GOSM's had adjustable side vents as well as a top vent. The side vent were used to control the air intake which in turn controlled how long your burn time was, Side Vent closed down = longer burn times and lower temps; Side vents wide open = shorter burn times and higher temps. There's a learning curve here so you just need to use it often and play with the vents to get the temps where yo want them.

If you haven't alread done so, sign up for the free 5-day eCourse.