Recent content by slareau

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  1. slareau

    Making burgers.. How??

    If you are cooking on a griddle, precook diced onions on the griddle and cook the burger on top of the onion bits and leftover juice from the onions. You can also mix diced onions into the pattys when you are making them. Five guys uses the onions on the griddle.
  2. slareau

    Outdoor kitchen / shop ideas

    Definitely get a big compressor and run air lines.
  3. slareau

    Where is the warm air coming from? (thermodynamic kinda question)‏

    I like the fan (ha) acting as a dynamic heat sink theory. To summarize and modify some of the above points: Energy (heat) would be moving from the motor through the shaft to the blades of the fan and into the control volume (inside the oven). Zeroth law of themo tells us that this must be the...
  4. slareau

    Thermal Plate question (turbulence)

    I don't have tables or charts in front of me but I doubt that you going to be really dealing with a high enough flow of gas (smoke) to make a turbulent/laminar difference. If anything, adding some angle iron down there will have much more of an impact as a thermal mass than anything else...
  5. slareau

    Need some opinions......

    I think you would want a diffuser plate/water pan or something between the vertical drum and the cooking chamber to prevent a hot spot in the center.
  6. slareau

    NewB question

    I think it is worth noting that the water pan also keeps temperatures down. As the heat source (in this case propane) adds energy to the water and converts it to steam, the steam that exists as a result of the water pan carries even more energy (heat) out of the smoker due to the high heat of...
  7. slareau

    I FINALLY found a tank!!!!!!!!!! Actually two of them

    Those are some serious tanks. The split-in-half idea sounds and could be more economical for fuel. Can't wait to see the progress. Out of curiosity, how much does one of those 500 gal tanks weigh?
  8. slareau

    vertical gas smoker - too much smoke?

    That doesn't bad to me. I realize that smoke doesn't photograph well but it doesn't look like pure white billowing smoke to me. Others may disagree but I don't think a few minutes of white smoke is going to destroy a piece of meat that is on the smoker for 10+ hours. I have a GOSM and I'll...
  9. slareau

    Why did my butts take 19 hours?

    I've had butts take around 2 hrs/lb which seems to be on the high side from what people report here. That's at about 225 grate temp in my GOSM. I've been double probing the butt too just in case I had a bad probe placement the first time.
  10. slareau

    New "Easy Access" GOSM w/BassProView

    Wow, sort of makes me wish that I had waited a few months to get mine. Looks like they upgraded a few different things across the board. This is a good sign though, shows that Landmann is serious about selling these and not just throwing the brand away.
  11. slareau

    wood chunks @ chips wet or dry

    I don't soak in my BB GOSM. I'm still using the stock cast iron pan and it takes too long to start smoking if I soak chunks. I do try to use a mixture of 70/30 chunks to chips, or in reality, fill it with chunks and fill in the gaps with chips. The chips start smoking much faster than the...
  12. slareau

    GOSM model with drawers for pan, chip box

    I have one of the "new" BB GOSM (purchased in November). I think they have been slightly modified since Landmann took over the brand. Mine came with 4 racks, I've read old posts where people who bought a BB that had 3 racks. Glad to see that they are upgrading the medium sized model. The...
  13. slareau

    Is GOSM from Bass Pro double hulled?

    The BB GOSM from BPS is not double walled. At the same time, you'd never need that insulation in NC to keep your temperatures in the right range. It would, however, provide for shorter recovery times and use less gas. An insulated BB GOSM might be tough to keep around 225 in the summer...
  14. slareau

    $300 per inch

    Eagle wing, I have that exact block of twin cuisine knives. They are great. I don't think that the WS price is great. Bedbathandbeyond has it for 20 less http://www.bedbathandbeyond.com/prod...3585911&RN=395 I'm also pretty sure that their 20% off coupons that they mail out all the time...
  15. slareau

    GOSM and jerky

    You could try to change out the wood box. Some other members have switched to a thinner metal for the box to decrease the temperature/heat and time required to get the chips/chunks smoking. Some people use a coffee can or a cake pan with foil over the top. This might help since the standard...
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