Hello everybody

kansasqueball · May 1, 2010

Hey all,

I've been smoking meat for about a year and a half now. My first smoker was a MES, but it died about 6 weeks ago. The electric heating element just went belly up right in the middle of a pork butt smoke. Thankfully, it happened right when I was ready to foil it, so I was able to cheat and finish it in the oven.

The death of the MES was a blessing in disguise because I was looking for an excuse to move on to a bigger smoker. So yesterday I brought home a GOSM Big Block from the Bass Pro Shop down the street. I put it together yesterday, and seasoned it.

Now I've got a Boson Butt and two racks of Spare Ribs all rubbed up and ready for my new smoker's maiden voyage. I'll post some Q-view later if I can figure that out. By the way, can somebody direct me to a Q-view tutorial, if there is one posted here somewhere.

Thank you,

QueBall

acemakr · May 1, 2010

QueBall, welcome to the SMF.

Try here for a how to qview.

rbranstner · May 1, 2010

This should help you out as far as pictures go.
http://www.smokingmeatforums.com/for...ad.php?t=82034

rstr hunter · May 1, 2010

Welcome to SMF. I'm sure you will find lots of useful tips as well as many new ideas for new smokes.

kansasqueball · May 1, 2010

I should've mentioned but forgot. I've been coming here for information since I got the old MES (r.i.p.). I thought it was time to register, and start giving something back.

Also, for those GOSM smokers out there what do you think works better: chips or chunks? I used chips with the MES and they did just fine. I have a bunch left over, and I used them for the seasoning process on my new GOSM, but they tended to produce lots of billowy white smoke, not thin blue smoke. Additionally, they burnt out way to fast. I was running the smoker at 225 according to the temp gauge built into the front door, and ditched the smoke box that comes with the unit in favor of a 10 inch cast iron skillet that I read about doing over on the gas smoker forum on this site. So, chips or chunks?

Thanks again,

QueBall

rbranstner · May 1, 2010

I like a combination of chips and chunks on my propane rigs. Chips get going right away and produce smoke then the chunks take over so you get a longer smoke before replacing them. If you are getting White smoke try switching to chunks it should help you out a lot.

caveman · May 1, 2010

Welcome to SMF Que. You have a great group of people here to get you that all important info you crave. Enjoy your stay.

mballi3011 · May 1, 2010

First off welcome Q ball 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

beer-b-q · May 2, 2010

[font=&quot][/font]

[font=&quot]Welcome QueBall, what part of Kansas are you from?[/font]

[font=&quot] Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

kansasqueball · May 2, 2010

Hey there Beer-b-que. I live in Olathe.

andywhite · May 2, 2010

Hey, my folks are in Bonner Springs!

waysideranch · May 2, 2010

Welcome KQB.

roller · May 2, 2010

Welcome !!!!!!!!!

treegje · May 2, 2010

Welcome to the SMF, We are glad to have you onboard

etcher1 · May 2, 2010

Welcome

to the SMF forum, You came to the right place. Good people and good info.

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