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GOSM Big Block temps

post #1 of 10
Thread Starter 

Hey guys check this out and give me some feefback

 

Started with top vent open to tab stops and bottom vents closed to tab stops.

70 DEGREES - LOW HUMIDITY - NO WIND

 

Top Grate #1

Grate #2

Grate #3

Bottom Grate #4

 

Started with burner on high with water and wood but no food

253

231

200

233

5 minutes

300

268

230

263

10 minutes

Opened door and turned burner to low

226

213

192

204

20 minutes

Turned burner halfway between medium and low

223

215

194

206

30 minutes

Turned burner to medium

291

267

237

255

40 minutes

Opened door and turned burner to ¼ belowmedium, wood starting to smoke

254

244

221

234

60 minutes

256

240

222

233

90 minutes

240

220

227

243

100 minutes

Turned burner to High fully opened bottom vents

387

352

327

348

110 minutes

381

342

325

342

120 minutes

387

354

334

349

125 minutes

Closed bottom vents to tab stops

386

352

337

349

135 minutes

Opened door checked water and wood 3 minutes

377

350

326

339

145 minutes

turned burner to ¼ belowmedium

277

266

260

256

155 minutes

Opened door and added ribs to to grate #1 and #2 about 4 minutes

248

275

293

264

165 minutes

220

292

258

244

210 minutes

Added Chili to Grate  #3

231

215

275

228

240 minutes

After I added the food, especially the chili, the temps were all over; at this point I stopped taking notes.

With no food and the burner on high temps are  #1, #2, #4 and then #3, #1 being the hottest.

The best settings I came up with was, 1/4 below medium on this setting the highest temp was 256 and the lowest was 220 in a 40 minute span…I think this is my sweet spot


Edited by SQWIB - 5/26/10 at 12:33pm
post #2 of 10

Those are interesting numbers. What was you outside temp like and was there any wind blowing?

post #3 of 10

This is very different then my experiences using my GOSM big block. With the top vent wide open, and the bottom vents closed to factory settings,I consistanty get my highest temps nearest the burner. The higher the rack, the cooler the temp. This is with the water pan full, regardlees of where i have the setting on the GOSM. It's much like the temps at the bottom of a valley, and as you climb into the mountains ithe temps drop. I have verified these temps with three different therms.

post #4 of 10

I found this odd whn you posted it in a different conversation richoso1, because my temps are just like SQWIB's in that my highest temps are at the top and lowest at the bottom above the water pan.

post #5 of 10
Thread Starter 
Quote:
Originally Posted by MoFo View Post

Those are interesting numbers. What was you outside temp like and was there any wind blowing?


Sorry, I edited my post

70 DEGREES - LOW HUMIDITY - NO WIND

post #6 of 10
Thread Starter 

If you notice, Grate #3 was my lowest temp until I added some food, I think what happened here was that when I added a pan of chili the thermo was moved to the side of the pan and not on top of the chili. So basically any numbers for grate #3 may be inaccurate.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by MoFo View Post

I found this odd whn you posted it in a different conversation richoso1, because my temps are just like SQWIB's in that my highest temps are at the top and lowest at the bottom above the water pan.


It would think it makes perfect sense with the fact that heat rises, don't know why Richoso1 has his top rack cooler?

post #8 of 10



 

Quote:
Originally Posted by MoFo View Post

I found this odd whn you posted it in a different conversation richoso1, because my temps are just like SQWIB's in that my highest temps are at the top and lowest at the bottom above the water pan.



Outside temp is 78°, and here is a pic of my GOSM with the top vent wide open and the bottom vents closed to factory settings. Notice the difference in temps at different rack levels. Those therms have been calibrated and are dead on, i also compared the reading with a probe inserted in a potato at rack level. All I can say is that this is what I experience with my GOSM.

 

temps.jpg

post #9 of 10
Thread Starter 
Quote:
Originally Posted by richoso1 View Post



 



Outside temp is 78°, and here is a pic of my GOSM with the top vent wide open and the bottom vents closed to factory settings. Notice the difference in temps at different rack levels. Those therms have been calibrated and are dead on, i also compared the reading with a probe inserted in a potato at rack level. All I can say is that this is what I experience with my GOSM.

 

temps.jpg

Wow thats crazy, is that with a full waterpan?
 

post #10 of 10
Quote:
Originally Posted by SQWIB View Post



Wow thats crazy, is that with a full waterpan?
 



Yes the water pan is full. I hade three racks of chicken thighs and drumstick inside when I took this pic. It's crazy, bit I've learned work it to my advantage.

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