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post #1 of 17
Thread Starter 

I've ordered my first smoker-GOSM Big Block from BassPro. It will be here on Wednesday, and I can't wait to start smokin!

 

Question #1- I assume my first will be pork for pulling (an attempt to validate my purchase with my husband,who loves the stuff). I have only one remote thermometer- would I use it to monitor the smoker temp for a few hours, then insert into the butt to monitor its temp? 

 

#2- Since it's Independence Day, my first smoke will take place while camping with our sizeable crew. I'd like to attempt a fattie to string them along while waiting for the pork. Will it work? I'm guessing put them on the same rack. Also guessing that random foods will be added by others. Not concerned about finish times, we eat whenever it's done.

 

#3- Chunks or chips? How much will I need? 

 

Thanks for any suggestions! I think I've learned a lot from lurking here, but the Proof is in the Pork.

post #2 of 17



 

Quote:
Originally Posted by SharonaZamboni View Post

I've ordered my first smoker-GOSM Big Block from BassPro. It will be here on Wednesday, and I can't wait to start smokin!

 

Question #1- I assume my first will be pork for pulling (an attempt to validate my purchase with my husband,who loves the stuff). I have only one remote thermometer- would I use it to monitor the smoker temp for a few hours, then insert into the butt to monitor its temp? 

 

#2- Since it's Independence Day, my first smoke will take place while camping with our sizeable crew. I'd like to attempt a fattie to string them along while waiting for the pork. Will it work? I'm guessing put them on the same rack. Also guessing that random foods will be added by others. Not concerned about finish times, we eat whenever it's done.

 

#3- Chunks or chips? How much will I need? 

 

Thanks for any suggestions! I think I've learned a lot from lurking here, but the Proof is in the Pork.


Congrats on the new GOSM, you'll soon learn that the big block is worth the extra $$$. Secondly, welcome to the SMF. Keep reading as you were doing before. Plenty to learn and review.

 

#1 If possible, get a consistent rack level reading by using your meat probe through a potato and leave about 3/8 in. exposed. Once the temp is where you need it, making note of the regulator position.

 

#2 Yes you can use the same rack, space permitting. Once you've got your rack temp locked in, you can use the meat probe to check the internal temps of your cuts, alternating as needed. You should try to invest in another therm when possible.

 

#3 Chips will burn much faster than chunks, so you'll be opening the door to reload more often, and losing heat. Try using chunks, they'll last longer, and try to make sure they get plenty of air flow, or they will quit smoking sooner. Try using a skillet or something more open than a regular CI firebox. I would really suggest you do all the fine tuning before your smoke, this will probably be enough time to season your smoker. It's all good my friend.
 

post #3 of 17

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #4 of 17

First off welcome Sharona to SMF. Congrats on your new smoker you will love it. It's big enough to fit most of the meats that you will put into it. Now for your camping trip I would bring some chips and chunks. That way the chunks will last a little longer then the chips but the chips will give you almost instend smoke the chunks will prolong the times in between that you will need to open the door. As for your fattie they are a great starter for they are easy and the fillings are up to your imagination and they will hold over the Indians as they will be needing holding off when they smell the smoker. Then for your butt (the meat one) and the thermo-meter thingy I would do like Rich told you and get the smoker running good and then stick the meat to check them as needed. Now your fattie should only take maybe 2-3 hours or so. Then you can move your probe to the butt. I would recommend that you take the butt too maybe 165°-170° and then foil it well without breaking thur the foil. Then take that to 200°-205° and then stick it into a dry cooler or an oven if your RV'ing then let it rest for at least an hour if not more. Then take it out and take some photos for your new friends here in the computer. An yes your husband will make fun of you till he and the rug-rat try some of your new found obsession that will soon follow. So again Welcome and........

 

This Is Your New Addiction.

post #5 of 17

Welcome aboard, Sharona!

 

And I agree with richoso that you should season your new smoker first and get a handle on maintaining temp and level of smoke before taking it on its maiden voyage.

 

Best of luck, and we're all looking forward to some Q-view from you!

post #6 of 17

Welcome to SMF!  As you've already seen I'm sure, there is not only great information available but also a lot of great folks who are always more than willing to help out!  Just recently purchased the GOSM Big Block myself and have loved it!  

 

Here is a link for some for great information I used yesterday for smoking my first pulled pork. http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

post #7 of 17

Welcome to SMF glad you decided to join us. Congrats on the new GOSM they are great smokers. The thermometer mounted on the door of my GOSM is off but its off by the pretty much the same amount all the time. So if my door thermo says 260 my actual center grate temp is right around 225. You'll have room for lots of stuff in that smoker so you can fix lots of snacks along with the meal. Camping trip sounds like a good time to give that smoker a workout. Burgers, Hot Dogs, Dutchs Wicked Baked Beans, ABT's, Fatties, Moink Balls, Twice Smoked Taters, Dutchs Ranch Style Beans and lots of other things would be great on a camping trip to name a few. Have fun with the trip and the new smoker 

post #8 of 17

welcome to the site

the gosm is a great machine,  it is my third smoker and i enjoy it allot, very easy to use and clean,  but you should season it and get your temps adjusted by playing with the vents and get used to the water tray and how to keep a good temp before breaking it in on a large group of hungry campers,  dont want to cook a bad batch and turn off all those future smokers

post #9 of 17
Thread Starter 

Thanks all, for the suggestions!  Everyone is so friendly and helpful! I plan to season it as soon as I can, hopefully before camping. If not, we're all cool, and nobody will care, time halts and we have all weekend. 

Pineywoods- I was wondering how far off the therms were, and if it was exponential or what. Thanks for the heads-up. Can they be calibrated?

MBalli- I hadn't thought of the stove- great idea, since beer will occupy all of the cooler space :)

 

post #10 of 17

Hiiii Sharona!

 

Hey lady, welcome aboard.  Good to have ya.

 

On thing that might be easier for you in the foiling stage is the use of an aluminum pan.  Makes everything easier from not poking a hole in it, to capturing the juices, to transporting it outta the smoker.

 

Good luck on your camping trip - you'll knock their socks off!

Sounds like you've done your research, but I'll share my times with you.  For pulled pork, at 225*, it usually takes between 10 and 12 hours of cook time in the smoker, then an extra hour or sitting is good as well - it will still be so hot you'll need gloves.

 

If you're trying to keep the natives calm, along with the fattie, kielbasa and ABT's are some of my favorite finger foods.

 

Look forward to the pictures.

 

post #11 of 17

Welcome to SMF - you will find lots of help here and folks are very quick to respond to your questions - Good luck with the new smoker and your camping trip - One add to Marks note on the RV - most of them are not insulated very well - I know I am on my second RV - Take the foil pack and wrap in a couple of towels then into the oven - make sure the pilot is OFF

and the towels will help with the heat retention

 

Your husband is one of the few folks who can actually claim "My Sharona" 

post #12 of 17

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

post #13 of 17
Thread Starter 

Thanks, all!!  I'm looking forward to breaking it in, hopefully there are no damages from shipping, like some people have had. 

post #14 of 17

Good choice in smoer. I just bought one and have found that they new style chip box is much better than the older ones. It is cast iron. I think Landman recomends chips but I use chunks.

 

as stated above  burn it out and make sure you get it properly seasoned.

 

I have had mine since fathers day and after two 12+ hr smokes, One 22hrs I am getting a nice coating on the inside of the unit and it is starting to seal up.

 

Enjoy this is my second GOSM.. I like them.

post #15 of 17
Quote:
Originally Posted by SharonaZamboni View Post

I've ordered my first smoker-GOSM Big Block from BassPro. It will be here on Wednesday, and I can't wait to start smokin!

 

I also have the BB here is a blog with some GOSM notes.

 

BLOG

 

Question #1- I assume my first will be pork for pulling (an attempt to validate my purchase with my husband,who loves the stuff). I have only one remote thermometer- would I use it to monitor the smoker temp for a few hours, then insert into the butt to monitor its temp? 

 

I strongly suggest a thermometer for each butt and one for each rack the butts will be on, if doing one butt, you should get one more thermometer.

 

#2- Since it's Independence Day, my first smoke will take place while camping with our sizeable crew. I'd like to attempt a fattie to string them along while waiting for the pork. Will it work? I'm guessing put them on the same rack. Also guessing that random foods will be added by others. Not concerned about finish times, we eat whenever it's done.

 

Same Rack is fine, you can remove the butt at 195 to 200 degrees wrap in foil, towels and place in cooler and rest a few hours, before pulling.

 

#3- Chunks or chips? How much will I need? 

Chunks and here are some notes on that as well.

TBS Thread

 

Thanks for any suggestions! I think I've learned a lot from lurking here, but the Proof is in the Pork.

 

Read the info on both links and search through the forum for tips, and if you have any questions, Holler

post #16 of 17


 

Quote:
Originally Posted by SharonaZamboni View Post

I've ordered my first smoker-GOSM Big Block from BassPro. It will be here on Wednesday, and I can't wait to start smokin!

 


Forgot to tell you, make sure you season the smoker before using, follow the manufacturers recommendations, no oil is needed, but I would Pam spray the grates before cooking, line the water pan with foil and you should have a removable drip pan with the big block, so spray that real good with Pam or wipe with oil for easier cleanup. And run all your vents full open, to the tab stops.

post #17 of 17

Congrats Young Lady

Hey All looks like we gonna have another addict on here

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