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The manual is in the file section of this yahoo group.
SmokyMountain group on Yahoo
Of course you will have to join to get it. The group is mainly for GOSM owners.
Here is what the manual says:
To season your smoker, simply use it as you normally would; only do not cook any food. You
will need to follow all of the operating procedures in the next few sections of this manual.
Using your desired flavoring woods and marinades, burn your smoker at low...
I add more wood chunks during a smoking using my trusty silicone gloves to handle my Big Block's smoker box. Works great and after using the silicone gloves for three different smokes I see no signs of damage to the gloves.
If you can weld, have access to some cheap material, and plently of time on your hands then you may want to get real crazy :) and build a second wall around the top and sides of your GOSM. In the small area between the layers you could put oven insulation. One inch of clearance would be...
Before I bought my Big Block I asked CFM if they had plans on making the Big Block stainless model again. I remember them telling me that a well known company was going to sell it in their stores in Canada. I believe the company was Bass Pro Shops and the stainless Big Block would only be...
Gator ribs are best when smoked on top of a brisket. You take your gator ribs and coat them real good with your favorite seasoning. Put the ribs on top of your brisket inside your smoker at 225F. Several times during the smoking process spray the gator ribs with apple cider allowing some of...
I have one of those inline propane fuel guages. It never worked. I did had good luck with the weight guage my Weber gas grill had. In a humid climate just wait till the burner has been on for a while and there will be a moisture on the tank up to the top of the propane level in the tank.
No, you need ventilation. GOSM put the stops on the vents to help you out. Read this:
CREOSOTE IS NOT YOUR FRIEND
The secret of barbecue is heat, time and smoke. The secret of great barbecue and successful smoking is airflow. You need to bring smoke to the meat but you canâ€8482t hold it...
I wrote Maverick again and asked them about the proper procedure to synch up two Maverick wireless thermometers. They said it was best to have them separated by 300Ft until the receivers were synched up with their transmitters. After that you could bring them back together. Gee whiz Louise...
I have always smoked 3 or more of briskets at a time. What is left over gets cut into half inch cubes and frozen in a one gallon freezer bag. That brisket will end up in stir fry vegetables, on top of salads, in soups, with beans, in omletes, etc. The frozen brisket will keep up to six months...
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