I purchased my GOSM at the start of July and I have smoked a Brisket and some St Louis Ribs. I am somewhat getting the hang of it and need a bit of advice to make some improvements.
I found my ribs last time were too smokey. I followed the 3-2-1 method. I used hickory and smoked them during the 3 and 1 periods adding chunks 2 or 3 times during the process. How many times should I be adding wood and when??
I like the hickory taste, but I want to try a lighter fruity wood for my next batch. Any suggestions?
I kept the top vent on my GOSM wide open and the side vents closed all the way so they only were open about a half inch.... Is this ok??
To get TBS with a GOSM.... what are the correct vent settings? How do you get the TBS going without a bunch of white smoke? Any secrets?