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Should I upgrade my Chargriller?
That is a good idea about using the grates to support the ash tray. That would get me started with less investment. As for the thermometer, I never use it for grilling. It gives me an idea if I am running hotter or cooler that's it. For grilling, I just hold my just above the grate and...- macdad
- Post #8
- Forum: Charcoal Smokers
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Should I upgrade my Chargriller?
I am thinking along the same lines. Also, I need to make sure I will stick with this for a long time before I invest that kind of cash. Not to mention, it will probably take me years to convince my wife- macdad
- Post #3
- Forum: Charcoal Smokers
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All Lump is not created equally
I have used RO from GFS for grilling for the last 4 years. I tried Cowboy a couple times before. It always looked like chunked up boards. I just don't have a warm fuzzy about that.- macdad
- Post #13
- Forum: Charcoal Smokers
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Should I upgrade my Chargriller?
I am currently smoking with a GOSM. I got the bug BAD! I would love to buy a Lang or similar, but don't have a couple grand sitting around I have a chargriller without the sidefire box. This grill is a couple years old, and I absolutely love it. Here are my questions. If I mount a...- macdad
- Thread
- Replies: 10
- Forum: Charcoal Smokers
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Pulled pork tastes like pork roast
I have been thinking the same thing. It makes sense to me. The funny thing is, I actually threatened to not foil this one, but I caved in. I think I will definitely try one without foiling next time. -
Pulled pork tastes like pork roast
Thanks for the input, guys! I may do some experimenting with the rub, although it is fantastic on the ribs I have made. It seems like the flavor doesn't get inside the meat. I guess that is the other side of BBQ, experimenting with flavors. Herkysprings, I will have to try adding vinegar to... -
Pulled pork tastes like pork roast
I have made 3 pork butts over the last month. Overall, they have all been quite juicy, but the flavor is lacking. If I eat it the same day, it smells smokey, but it tastes like a roast. I made the second butt a day ahead of time, pulled it and put it in the fridge. I put the juice in a jar... -
Whole Hog for 4th Lotsa Pics
May I ask how much wood you go through on a smoke like this? Do you us as much as a 1/4 cord or more? -
Smoking Sausage in GOSM
When you add the the additional briquettes, are they already lit? What were you cold smoking? I guess I am just looking for a good way to smoke sausage in the summer. I am not sure I will be able to maintain a low enough temperature to smoke in the 150 deg range. -
Hello from Ohio
Thanks for the warm welcome! It is great to see there are some close by. -
Smoking Sausage in GOSM
Has anyone ever tried cold smoking sausage in a GOSM? Here are my thoughts. A couple days ago, I got the wood smoking in my wood box with a hot plate. (I was really hoping to maintain low temps in the smoker with the hot plate, but couldn't get past 90 deg. with the outside temp around 45... -
Hello from Ohio
Hey everyone! My name is Fred and I recently found your site. I stumbled onto while searching for information on my latest obsession...Sausage making! I am new to both sausage making and smoking. I have a brand new GOSM. I smoked a chuck roast and some of my homemade brats (brats "smoked"...
