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Delicious Smoke
Will do! The photo files were two big to post so I had to minimize. I will look into photobucket. -
Delicious Smoke
Got a little anxious on the chicken before I took a photo. I also did Billbo's BBQ sauce, which was amazing. I vacuum sealed it up in one of my canisters for future enjoyment! Definitely recommend. -
Delicious Smoke
I completed my first smoke and it was a big success.. I did a 8.5 pound pork butt and a 5 pound chicken..Couldn't have been more delicious and tender. Flavors and smokiness were a big hit among the superbowl party. I have definitely caught the smokin fever!! I will post photos tomorrow... -
When to add more chips?
So after smoking for 2.5 hours I wasn't generating much smoke, so I went to take the smoke box out and the chips were all black but in the middle there was a white spot and some embers. Once removed the air hit the chips as I stirred them around and they started to smoke again, a pretty good...- jtr
- Post #3
- Forum: Propane Smokers
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When to add more chips?
I have been doing my seasoning of my GOSM, hickory/mesquite chips filled the entire box and have been cooking for just under two hours. The chips still have a structure but they are all black. When/how do I know when to refresh with new chips?- jtr
- Thread
- Replies: 3
- Forum: Propane Smokers
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Goin for it...!
Gotcha! Sounds good... I will post some photos of the first smoke when I am done. -
Goin for it...!
Yes it does thanks! Do you put the butts in a room temp or right from the frig? I know this has been a debate in the past thought I'd get your take. -
Super Bowl Butts w-q/view
Sounds like my plan as well chisoxjim but minus 11 pounds! If you put them in at midnight when will you add more wood? Do you soak or do dry? -
Goin for it...!
Donnylove...how much does cooking at 275* affect the cooking time per pound? -
Billbo's world famous dry rub & BBQ sauce recipe's
Both rub and sauce recipe looks amazing...I am going to make the sauce today for my first pork butt on superbowl sunday!- jtr
- Post #39
- Forum: Sauces, Rubs & Marinades
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Goin for it...!
Love the sayin "if your lookin you aint cookin" I am in the northeast and they are talking about the high to be 31 tomorrow, so I am going to season my smoker today and experiment with the temp settings b/c it is around the same temp today. Little flurries won't hurt my GOSM???? The rub I'm... -
Goin for it...!
I've setup my new GOSM... I got my 8 pound pork butt I'm ready for my first smoke..After reading many expert posts and tips/advice I am going to do a smoke for the Superbowl.. Here are the steps I am going to take...let me know if you have any suggestions/tips Night before: Going to rub the... -
GOSM Cover?
Just picked up my new GOSM from Bass Pro Shop... I was looking for a good cover for it...The GOSM dimentions 24x16x36...Any suggestions would be great...Any pointers about seasoning the smoker...I was going to do everything I would normally do for a smoke but just not add any meat...2 or 3 hours...- jtr
- Thread
- Replies: 3
- Forum: Propane Smokers
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GOSM or Smoke Vault 24 or this one....
Is this the model that replaced the GOSM "big block" ? http://www.basspro.com/webapp/wcs/st...006000_750-6-0 I called BPS and they said that they'll have a big shipment in 4 weeks, but later the guy called me back after doing some research and said he was able to get one from another store in...- jtr
- Post #7
- Forum: Propane Smokers
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GOSM or Smoke Vault 24 or this one....
This is my first post and I am lookin forward to more to come. I have read through many forums and love it all! I am in the market to buy a propane smoker. It seems that the GOSM is the favorite among entry to mid-level smokers and for the price its tough to beat. I have heard good things...- jtr
- Thread
- Replies: 13
- Forum: Propane Smokers
