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First GOSM smoke - not smoking as much as I'd like

post #1 of 15
Thread Starter 
I'm doing what I'll call a 'test smoke' today on my new GOSM (pics in THIS THREAD ) - just a few turkey legs and chicken legs with a bit of rub on them.

I hope to do a big picnic or butt tomorrow for pulled pork PDT_Armataz_01_23.gif

Anyway - at about the 1 hour point it wasn't really smoking anymore. I took the wood box out and there is still plenty of blackened wood in there - but it isn't burning/smoking.

I assumed that the wood would burn up and turn into ash before it stopped smoking. Is it normal to have to pull out blackened chunks and throw them out?

I added in more chips (didn't throw out the blackened ones) to fill up the box and I put it back in the smoker. It's smoking again for the time being...

Oh - will post pics (if I'm not too embarrassed about how they come out) when done.


ETA: As I'd read on here somewhere, the door thermometer is reading about 50 degrees higher than the one I have hanging from the rack... I'm assuming that the hanging one is correct.
post #2 of 15
The best smoke is the thin blue smoke, you can barely see it. Someone here called it ninja smoke. If you are seeing a lot of smoke then it is too much
post #3 of 15
next time get rid of that small cast iron chip box, and either toss a cast iron pan in there, or a coffe can, lets you get smoke for longer periods, and allows wyou to leave the GOSM closed.

good luck.
post #4 of 15
Thin blue smoke is the way to go. If you can smell the wood smoke in the exhaust, you probably have the right mixture. And by the way, no use guessing about the accuracy of your thermometers. Heat a pot of boiling water. Put the probe in (suspend the probe in the water) and take the reading ...... should be somewhere around 212*.
post #5 of 15
I have a new GOSM from Bass Pro Shop that's the new three-door model with a door for the water pan and a door for the chip box. I have the cast iron box and because of the design, the cast iron chip box is the only thing that will fit there. In the two months or so I've used it, I've not had any problems with smoke other than having to refill it with chips a little more often than I want to. With the drawer for the chip box, it's no big deal and I don't lose much heat.
post #6 of 15
My door thermometer was way off when I got my unit years ago. You might want to invest in a remote therm or a thermapin. I use both and have had no problems. Some door thermometers are adjustable. You might make a note and check when your smoke is over.
My GOSM generates lots of smoke initially then calms down to barely visible. For longer smoke, wrap your chips in tin foil then poke a couple of holes in the foil. Have Funicon_smile.gif
post #7 of 15
Thread Starter 
OMG. These were so good.

I told the girl EVERYTHING we eat will be smoked for the next couple months icon_lol.gif

Anyway - to the Q VIEW!

And the best shot of all:
post #8 of 15
If your wood ends up looking like lump charcoal, then it isn't getting enough oxygen. The wood should be reduced to ash.
I can't tell you exactly how to cure that problem, but opening up the bottom vents a little can help. And you can try the wood pan without the lid.
If you are getting this effect, then I don't think wrapping in foil will help.
For a longer steadier smoke, I use mostly small wood chunks mixed with a little natural charcoal or lump charcoal. (in a Perfect Flame vertical gasser)
post #9 of 15
Forgot what a new and clean GOSM looked like. I've had mine for several years, and I'm almost ashamed to let it be seen in public.

Check your bottom vents, there should be two, one on each side, open them both up all the way. Make sure the top vent is open all the way. Do a test smoke. After a couple of times, you'll get the bottom vents adjusted to where you'll get the chips to ash with little effort. For me, left side is wide open, right side has been replaced with a "lil Tex SFB" but it's vent is partially open, but that's another story, with Q-View, when I finish the mods.

On your turkey legs, just a suggestion: I do turkey wing drumettes and thighs. Mostly because I hate messing around with the fiberous material (whatever they're called) in turkey legs. Yes, I know about the trick to pull them out, but I've never gotten a handle on that trick. More meat, less messing around. Geez, now I want to go smoke some icon_mrgreen.gif
post #10 of 15
Kaiser, looks like you got it figured out. Good luck with your Butt.
post #11 of 15
Thread Starter 
mine doesn't have a bottom vent unfortunately.... though I could always put a hole saw to work PDT_Armataz_01_11.gif
post #12 of 15
Damn that looks nice, great job =)
post #13 of 15
Had to take another look and by gum, those manufacturers sure cheapened out. That's your problem. The older models, have two, right and left side. BUT, before you go drilling, make sure you have the vent covers ready to install. My vents are centered about level with the smoke box. The Vent size is similar to your top vent. I also see you don't have the lower baffles (metal bent to about 45* downward to force the air coming thru the vents to move around the smoke box area and not shoot up the sides. The baffles go all the way around the 4 sides. That should be enough information to confuse you.
post #14 of 15

Ya got a pic of those baffles, mine didn't have any so I built some, sure would be interesting to see what the factory ones look like.

post #15 of 15
Man that qview looked good. I have a GOSM and tossed the OEM pan immediately and bough an 8" small ditch oven for my chips.
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