GOSM Big Block temps

sqwib

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Original poster

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Sep 25, 2007

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Philadelphia

• May 26, 2010

• #1

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

 

Last edited: May 26, 2010

mofo

Meat Mopper

Apr 29, 2008

295

11

Topeka

• May 26, 2010

• #2

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

 

richoso1

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Jun 21, 2007

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• May 26, 2010

• #3

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.

 

mofo

Meat Mopper

Apr 29, 2008

295

11

Topeka

• May 26, 2010

• #4

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.

 

sqwib

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Sep 25, 2007

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• May 26, 2010

• #5

MoFo said:

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

Click to expand...

Sorry, I edited my post

70 DEGREES - LOW HUMIDITY - NO WIND

 

sqwib

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• May 26, 2010

• #6

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.

 

sqwib

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• May 26, 2010

• #7

MoFo said:

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.

Click to expand...

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

 

richoso1

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Jun 21, 2007

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• Jun 6, 2010

• #8

MoFo said:

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.

Click to expand...

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.

 

Last edited: Jun 6, 2010

sqwib

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• Jun 9, 2010

• #9

richoso1 said:

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.

Click to expand...

Wow thats crazy, is that with a full waterpan?
 

 

richoso1

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Jun 21, 2007

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• Jun 9, 2010

• #10

SQWIB said:

Wow thats crazy, is that with a full waterpan?
 

Click to expand...

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.