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Hello from Pennsylvania

post #1 of 11
Thread Starter 

Hi Folks


I've been following this site for about a month or so, since I got my GOSM smoker (the one from Bass Pro Shops) last month.  Lots of good advice, thanks!  I've been using my Weber Genesis Silver gas grill for "smoking" for a few years, with mixed success.  My wife suggested I get a "real" smoker, so who am I to refuse her??


Babybacks are our favorites, so that was my first experiment with the smoker.  Different rub for each rack -- cajun, jerk, and some other one.  Came out great.  Didn't use the foil method (I used to do that on my gas grill), just laid them there, and smoked low and slow until the temp said they were done -- about 5 hours, if I remember correctly.  I get the ribs from Costco.


Haven't tried salmon yet, and I really want to do that.  Tough to find alder wood -- ended up ordering it from Oregon, the shipping is outrageous and the company I ordered from is very non-responsive and slow, but should get it next week.  I'll be reading your posts about "how to" smoke salmon a lot more closely then.


Thanks for all of the good info I've found on here already!







Here's my setup in the back yard.  I bought a cover for it, so I just leave it out there:




Last pic -- a chicken, too.



post #2 of 11

Welcome.  Nice look'in smoke. 

post #3 of 11

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 11

Welcome aboard Howard!  Nice intro with Qview to boot!  I was just searching for a good source to order some pecan chunks I'd like to try.  I'm hoping a friend delivers as promised.  He has family in Florida who deal with cut woods and they have a variety of oaks, pecan etc.  We'll see next weekend when he returns from vacation.  How do you like your new Big Block?  

post #5 of 11


Welcome, I have always used alder wood for salmon before, but I just tried Apple this last weekend and it was great. I have a great Brine for the salmon if you want to try it.


2 to 3 Quarts of water ( Depending on how salty you want it )

1 Cup Canning salt ( Any will due but canning disolves real easy and is real pure.

1 Tbs Molassas

1 tsp Garlic powder 

1 tsp Onion Powder or Onion Water 

1/2 Cup Brown Sugar

Juice of 1 Lemon


I just guess on the measurements, it's just brine. you dont need to be exact.

Soak salmon 6hrs or more and rinse before smoking.

I have rubbbed with everything i could find. But the favorite for everyone at the SMC is just a nice coat of fresh black pepper.

200 temp for 1.5 ish hrs. depending on thickness of the fish works for me. if it flakes with a knife its good to go!

Edited by SmokintheSMC - 7/6/10 at 3:33pm
post #6 of 11

Welcome to SMF glad you decide to join us. Congrats on the new GOSM they are great smokers. Good looking ribs and chicken!!  Have fun and may all your smoke be thin and blue

post #7 of 11

Welcome to SMF Howard. You'll like it for there are alot of good folks here that would just love to help you with tanything to do with smoking. Now it looks like you know your way around a smoker pretty darn good to me. So welcome and sit back and start reading some threads and see what this siye has to offer and I bet it won't take you long to figure out that this place is really a great site to learn more stuff about smoking and other things too.

post #8 of 11
Thread Starter 

Thanks everyone for the welcomes, and the suggestions for the salmon!  Hopefully I'll get around to trying that one soon.

post #9 of 11

Welcome,  You know the more I'm on here the more I feel that we are all passing along and keeping alive an art form.  In the world of hustle and bustle , it's so nice to slow down.  Great looking Q.  Now just dont tell my boss I'm surfing here while at work.  BTW did a brined Tilapia ( I know no Q-view never happened) with a very similar brine to SmokintheSMC's and it turned out great and I never used to like fish.....

post #10 of 11


Howdy neighbor,great smoker, haven't done any salmon but got a few notes on your smoker




post #11 of 11

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

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