Originally Posted by SharonaZamboni
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.