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Hickory wood - flames instead of smoke !
I have a GOSM. Today, I smoked a turkey and ran into some issues with my hictory wood chunks. My internal smoker temperature was 250F. I noticed that my wood kept catching on fire! I would blow it out and then it would flame right back up. I tried covering the wood box lid with aluminum...- smokinfam
- Thread
- Replies: 9
- Forum: Propane Smokers
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Questions for smoking a turkey...
I smoked a 12 lb turkey today in my GOSM and the turkey turned out a bit dry. Here is the procedure I used: I filled the cavity of the turkey with a stick of butter, one onion, an apple and 24 ounces of coke. I placed the turkey breast side up in a roasting pan and covered with foil. I then... -
Roast turned out dry !?!?
I started smoking a 3.5 chuck roast at 11am using a GOSM with mesquite and 225F internal smoker temp. I wrapped the roast when the internal temp reached 155F and moved it to the oven with an oven temp at 250F. I continued in the oven until around 4:40pm when the internal roast temp was 202F... -
First roast smoke - some questions...
I am going to try a roast for the first time next Monday. I haven't smoked beef yet. I have a GOSM. Here are some questions: 1. What wood works best? Mesquite? 2. What roast cut works well. I have seen that some use chuck roast and that seems to turn out good. 3. Usually when we cook... -
My first smoke - ran out of water and wood :(
I just checked the box temperature using my digital therm. The digital thermometer reads 195F and the smoker temperature gauge reads around 210F. So it looks like I am a little on the low side. To answer meowey's question, yes I did fill the water tray to 1" from the top. I refilled it again... -
My first smoke - ran out of water and wood :(
So I woke up this morning at 3:30am and kicked off my pork shoulder in the smoker. I had the wood pan and water pan filled. I waited until around 4:30am to make sure the temperature had stabilized at 225F and there was nice smoke coming out. I then went back to bed and set the alarm for... -
A few questions as I prepare for my first smoke.
I am going to be smoking an 8 lb pork shoulder (Boston) tomorrow for pulled pork. I just seasoned my GOSM 3005G for the first time tonight. I had the burner dial on low and the propane tank only about 1/4 turn open in order to keep the internal smoker temp around 235F. I tried adjusting the... -
FINISHING SAUCE (for Pulled Pork)
Does this sauce have a sour or bitter taste? The reason I ask is because of the vinegar. A friend of mine is from Carolina and he makes all his sauces with a sour taste which he likes. I prefer more of a sweet/smokey flavor. thanks.- smokinfam
- Post #105
- Forum: Pork Sticky
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My son and I are assembling the smoker right now!
We are just about done with it. Actually my son has done most of the asssembly while I have been typing. We've decided to make this a Father/Son hobby. We live in Morgantown, IN in a log home. The smoker is a Great Outdoors Smokey Mountain (or GOSM as I have learned) 3005G. It's propane...
