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Newbie questions about GOSM

post #1 of 11
Thread Starter 
I'm finishing the setup on my GOSM, and now I'm testing the temp and calibrating the thermometer in the door with my digital probe thermo.

The GOSM is running around 270 (read using the digital thermometer on the middle rack) on low completely empty, no water pan or smoke box. the flames are blue with yellow tips.

Does this sound about right? I really don't want to mess up my first time around.

post #2 of 11
Seems a bit high for on low but once you put some meat on there it will drop the temps also adding water in the pan should help you out to. Put some meat on that baby and try it out.
post #3 of 11

Gosm ?

I also have a new gosm, and my lames look the same as yours, I've done 2 smokes on it so far, I did some baby backs, and a Fatty, I smoked them at around 225*-230*, and they turned out great. I haven't had a problem maintaining the temp. Good luck w/ yours, and bring on some qview.
post #4 of 11
That sounds about right with out water in the pan. If you add the water it should drop it down quite a bit. Good luck with it what are you smoking first in it?
post #5 of 11
Thread Starter 
thanks all. I was thinking the temp would drop but better safe than sorry.

I have several pork shoulders I'm smoking first. They're going in tonight for eating tomorrow. icon_smile.gif
post #6 of 11
I have done years of smokes on mine. With water in the pan and meat on the racks I run mine just below medium on the knob and run at 230 degrees. You will have no problems. I like these verticals!
post #7 of 11
Good luck with your smoke the heat in Fl usually makes our GOSM's run a little hotter than other places but you shouldn't have any problems keeping the temps where you want them once you have water in the pan. In the dead of summer mine usually runs about 215 on low with water in the pan
post #8 of 11
I've been really surprised how much adding meat drops the temps... when I put my meat in a little while ago (4 racks of ribs) it tanked about 30 degrees and I had to turn the heat up quite a bit to recover.

(they were straight out of the fridge... with everything else going on today I didn't have time to let them warm up at all before going in)
post #9 of 11
Some GOSM's run different temps at different rack levels, so be sure and test at each level with the meat probe in a potato or cork with the end sticking out a bit. Keep the top vent open, and adjusting the bottom vents can change temps also.This will help you program your smokes, especially if you need different temps for for smoking at the same time. It's all good my friend.
post #10 of 11
Thread Starter 
thanks all.

Once I loaded it up, I had to turn the knob to halfway between L and M to keep it around 240. the bottom shoulder finished way early, and the top one took another 3 hours from the first one.

My only complaint is the small water pan, at least compared to my ECB. I'm already looking for a bigger one.
post #11 of 11
Your doing fine and so is your smoker. Now go out there and smoke something and we will be here to help you with anythig you could need.
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