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  1. dmack

    Apologies

    I appreciate the quick replies. I really don't want to over complicate things. dmack
  2. dmack

    Apologies

    I have to start by apologizing for this thread. I know there have been other threads on preburning. To be honest I have had a hard time sorting out what applies to me. I use a gosm widebody. I am now using chunks as opposed to chips. I have lump charcoal available. I plan on doing another butt...
  3. dmack

    Show your dog

    I know that I have posted a picture of my Johnny already. I did get a couple more pix the other day that I thought were hilarious. When he gets about halfway with his snack he appears to be smoking a cigar. I just had to share. 10 Month old Johnny, already smoking stoggies. "I likes me a...
  4. dmack

    Beans

    Having just completed a brisket I had some trimmings left over after slicing. Alot of it was fat and some burnt bits that didn't slice with the meat. So I have a mixture of fat, some meat, and just burnt stuff. I was wondering is this worth saving and adding to some baked beans? I did freeze...
  5. dmack

    First brisket and Q View

    Hey gang, I never did foil my brisket as I was following Jeff's procedure. At what point should I have done that? dmack
  6. dmack

    GOSM users

    Meowey, Thanks. Its good to hear that you are on the right path from time to time, especially from a group like this. dmack
  7. dmack

    First brisket and Q View

    Well I survived my first brisket. I used hickory chips and maple chunks. Started at 5:45 this morning and pulled it out to rest at 7:00 tonight. I tried to follow Jeff's all-nighter method pretty closely. Good smoky flavor, but I thought it could have been a bit more tender. I had to do a quick...
  8. dmack

    GOSM users

    I also have a couple bricks in my unit. I did find today that once I quit messin' with my valve my temps rebounded nicely. By the way my needle valve mod has really done a nice job keeping my temps where I want them. dmack
  9. dmack

    How to get Rank at Smoking Meat Forums

    Jeff, I appreciate the ranking. Kind of makes a guy feel a little bit more like one of the group. I am on the end of a brisket smoke. Didn't pull an all-nighter like in your article but close enough. It was still dark when I started. I really wanted to do this smoke right, brisket is my wife's...
  10. dmack

    GOSM users

    I also scrapped the cute little box and opted for the cake pan method. I have done all of the above when it comes to chips vs. chunks, soak vs. dry, and foil vs. covered. I also cut a 1/2 inch off the legs of the rack the pan goes on (saw that mentioned recently). Finally, I also drilled two 3/8...
  11. dmack

    GOSM users

    That's a relief. If I don't have to I don't want to flip that brisket. That's one big piece of meat. And then there's the probe issue. Well, I do believe I have hit the infamous plateau. I need to take some pictures. What a sight!! Thanks for the help guys. dmack
  12. dmack

    GOSM users

    I must resist a couple things. First, insisting on seeing smoke. I always smell it-so I need to be satisfied with that. Second, the messing with the valves following opening the door. I guess I get impatient in getting back to temp. I also did wonder if lump does add to the smoke flavor, I have...
  13. dmack

    GOSM users

    I am on my 4th smoke on my GOSM wide body. The recurring issue I have is keeping what I think is enough smoke going. The 2 butts I did really didn't have much of a smoky flavor. I have decided to go from apple to hickory, hopefully that will add to the flavor. But I am now in the midst of my...
  14. dmack

    First brisket

    I plan on doing my first brisket tomorrow. I have found some very good threads for some smokes with much information gathered in one place (the pulled pork for example). So far it seems the brisket advice is fairly well spread out. I was wondering if anybody could give me some advice. I just...
  15. dmack

    Fatty Rolling Tutorial w/ Pics

    I am now beginning to get some idea of what fatties are. Up until now I thought we were talking about making sausages with the casing and the whole nine yards. This appears to be basically a sausage based meatloaf. I am interested in some recipes, especially without cheese (not much of a cheese...
  16. dmack

    Hello from Cedar Rapids, Iowa.

    Hey, welcome to the site. Another Iowan here. Will be praying for all those that are affected by the floods. I'm lucky over here in Huxley. Haven't had the trouble. By the way I am a new owner of a gosm. I have had a great time with the mods. When I get one done I'm looking to the next one I can...
  17. dmack

    Seasoning wood

    Last night I saw a post that maple is a fine wood to use for smoking.As it turns out I have 3 large maples in my yard and I frequently loose limbs. I typically cut up the wood and either use it for my wood burning stove or the fire pit. I have some bigger pieces that have been down for a couple...
  18. dmack

    I got kicked out of wal-mart....

    I haven't laughed that hard in a long time. Thanks for sharing. dmack
  19. dmack

    Plateau length

    Ouch!!! dmack
  20. dmack

    Plateau length

    Thanks guys. I have tweaked just a little with my needle valve, so no major changes. I wanted this smoke to guy by the book and it pretty much had until this super long stall. I printed the directions (from Meowy I think) and really wanted my third smoke to go well. I'm glad I started plenty...
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