Search results
-
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.
-
-
New member from FL
Hi all. Just following the rules to post here. My family have been butchers back 5 generations (at least). My Great grandfather was a butcher and came to the US at the turn of the century. Eventually he bought his own slaughterhouse north of Pittsburgh and opened another family store in...- butcherfamily
- Thread
- Replies: 13
- Forum: Roll Call
-
Quick GOSM Question
Thanks a lot guys. Great tips. I am very glad I found this site, its great to have so many helpful people.- butcherfamily
- Post #12
- Forum: Propane Smokers
-
Quick GOSM Question
Flash, with the door shut and the top vent fully open and the heat on low, 225 is the minimum. Sometimes, depending on wind, up to 240. Which is good for meat, but for longer or cold smokes, absolutely no good. What I do have at the bottom is a wind break around the slots near the burner. I...- butcherfamily
- Post #8
- Forum: Propane Smokers
-
Quick GOSM Question
Thanks for the suggestion. Mine doesn't have any bottom vents. I haven't tried foiling yet. That may be worth a try. I definitely won't give up, its just a matter of learning to use this smoker as opposed to a 20 foot by 20 foot smoke room in a slaughterhouse or vs the little rival. Have...- butcherfamily
- Post #3
- Forum: Propane Smokers
-
Quick GOSM Question
Hey guys, I have had a wide GOSM smoker for a few months now and it works great. I have had some issues with some foods being very dry. I think the problem is simply leaving the door slightly open so that the temperature can go low enough. And because of that, it is not keeping the water...- butcherfamily
- Thread
- Replies: 15
- Forum: Propane Smokers
-
Default
- butcherfamily
- Album
- Comments: 0
