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  1. oillogger

    First smoker questions

    Sounds like a good plan. Let us know the condition it arrives in, the assembly process, and your first smoke.
  2. oillogger

    First smoker questions

    I am quite happy with my 24" wide Big Block that is about one year old now. The real name of the infamous 36" wide model must be Loch Ness. I cannot comment on the BBQ Grillware. Here are my viewpoints on your questions. 1. Wind has not been a problem for me since I have only smoked in...
  3. oillogger

    GOSM heat leval warning

    Any device using propane has to meet gov't regs in order to be considered consumer safe so you really need to be careful when changing something. I also have a hard time believing a company would build a product that could not obtain the primary expectations of the consumer. Afterall, their...
  4. oillogger

    GOSM Smoker

    I have never heard of a 20" wide Big Block nor of a 34" wide GOSM smoker which is a good indication you really need to dig into the info out there so you get exactly what you want. The smokeymountain Yahoo group has a large collection of GOSM smoker manuals in their file section to look at. By...
  5. oillogger

    GOSM Smoker

    Wal-Mart sells the regular 16" wide and the Wide Body 20" wide models. Home Depot as well as Amazon and epod2000 will sell you the Big Block 24" wide model with 4 cooking grates and two extra lower vents. I suggest searching the posts here for more details.
  6. oillogger

    What's the most you've ever fit inside your Big Block

    Here is what I know for sure will fit. 1. 12 racks of babyback ribs on 4 cooking grates. Been there done that. 2. Four 6-8 pound meatloafs on 4 cooking grates. Formed with a 13x9" pan. Been there with 3 and had room for another one. 3. 12 small whole chickens on 3 cooking grates...
  7. oillogger

    injection

    I use to buy steaks at Wal-Mart until they started selling injected beef. Yuck, yuck, yuck!!!! The flavor of their steaks has definitely been altered. My family will tar and feather me if I buy another injected steak. I stay away from most injected meat including chicken and turkey since...
  8. oillogger

    Maverick ET-7

    The ET-7 is a friend of mine also.
  9. oillogger

    calibrating your meat thermometers at altitude

    We made it to the moon and back on a slip stick (slide rule) so do not let a handfull of degrees of thermometer inaccuracy keep you from putting out some good "Q".
  10. oillogger

    Anyone use Jack Miller's sauce?

    It has been 20 years since I have used Jack Miller's BBQ sauce. It is a mopping sauce for sure. I notice that our local Sam's is selling it and have been teased into perhaps trying it again so I too would like to hear from others who has tried it lately.
  11. oillogger

    Working from home sure is great :)

    I see you have all that meat well monitored with a covey of wireless thermometers.
  12. oillogger

    a small guest

    Be careful not to smoke 'em out.
  13. oillogger

    GOSM Modification

    It is kind of like finally getting a car with cruise control. Once you have it, you cannot live without.
  14. oillogger

    GOSM Modification

    The GOSM smokers come in three widths. Big Block - 24" Wide Body - 20" Regular - 16" I highly suggest the Big Block.
  15. oillogger

    New Smoker

    I suggest purchasing a Big Block from Amazon for $189 and spend the rest on meat to be smoked.
  16. oillogger

    Sunbeam thermometer

    I highly suggest the Maverick ET-7. Two probes and wireless for $36.99 with free shipping. http://www.amazon.com/Remote-check-7...8234201&sr=8-1
  17. oillogger

    Essential Tools for Smoking

    You may want to add Pam to your list. Pams sure helps with the cleanup of cooking grates.
  18. oillogger

    Pulled Pork

    I see that Hogzilla got butchered. http://news.nationalgeographic.com/n..._hogzilla3.jpg And for those of you who like biker hogs.....
  19. oillogger

    Ribs, GOSM, and temps

    Hmmm? There are two Baker locations. i work at the larger one.
  20. oillogger

    What am i doing wrong?

    I use pork butts for pulled pork and only stop cooking each butt when it is ready. Only when it is tender enough to slightly wiggle the bone and pull the bone out of the butt with ease is it done. Some folks use the fork method by inserting a fork and seeing how easy it is to twist it. This...
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