Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I like the term "product". Or how about "groceries" like they say in central Texas?
A wise man once said "It don't need no tuning plates if it's got a good draw."
I like the term "product". Or how about "groceries" like they say in central Texas?
A wise man once said "It don't need no tuning plates if it's got a good draw."
Those look pretty good. I have a GOSM also, and you will find the learning curve to be a very small one. It is a very decent smoker. I couldn't even tell you how many butts and ribs I've done on it. Keep plugging away. Once you cross over to the dark side, there is no going back.
Might as well throw in a couple slabs of ribs too! Take off the membrane, put a good rub on them, cook them 3 hours, wrap in foil, cook 2 more hours, unwrap and cook for 1 hour. Keep the temp at about 225. Baste them with our favorite sauce for the last half hour. Welcome aboard!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.