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  1. kranders

    Picnic cut shoulder questions

    Since it is safe (a cook book references a pork roast as being well done at 160*) I will take your advice and not chance drying it out by reheating it. I will let you know how it looks and tastes when I get into it after work today. So far I have been very impressed at the smoky flavor of the...
  2. My new GOSM 38" smoker

    My new GOSM 38" smoker

    • kranders
    • Album
    • Comments: 0
  3. kranders

    My new GOSM 38" smoker

    Here is a picture of my smoker in action with TBS.
  4. 9269-0720031408.jpg

    9269-0720031408.jpg

    • kranders
    • Media item
    • Comments: 0
    • Album: My new GOSM 38" smoker
  5. kranders

    Picnic cut shoulder questions

    I'm new to smoking, but my whole chicken worked out great on Saturday so I went to the store looking for meat on Sunday morning. I picked up a rack of Baby Backs for dinner and couldn't help myself in buying a bone in Pork Shoulder Picnic cut at 4.35 lbs, planning on pulled pork for later in the...
  6. kranders

    My new GOSM 38" smoker

    I just got my new smoker from Costco. It was a snap to assemble and I'm seasoning it now. I'm planning on my first smoke being a whole chicken tomorrow. I adjusted the temperature gauge with some boiling water before assembly. It was easy to maintain 225 to 250 degrees during the 2 hour...
  7. kranders

    any homebrewers have some experience?

    If it tastes good it's all good...bbq and beer
  8. kranders

    How far north is still "So Cal"?

    Like the others said, it's been around for decades so who knows who came up with the first Santa Maria grill. There are a couple of local outfits that make up the grills. They are large with a metal grate that raises and lowers with a crank to control the cooking temp. They also make a smaller...
  9. kranders

    How far north is still "So Cal"?

    Glad to be here and thanks for accepting a Central Coaster!! Up here they claim it ain't real BBQ unless it is "Santa Maria style"...Tri-tip over red oak coals on a iron grill. I'll join any group to learn as much as I can. And if there are ever any events in So Cal it's not that far of a drive!!
  10. kranders

    any homebrewers have some experience?

    Those dregs are the "trub" that consists of spent yeast and byproducts. Wort is the unfermented beer before you add the yeast in the fermenter.
  11. kranders

    No rubs or spice?

    Thanks for all the great input. I usually do use SPOG when I grill...I never knew it had an acronymn until I came here!! :)I will definately get busy experimenting soon!!
  12. kranders

    No rubs or spice?

    Does anyone not use rubs or other sauces, mops, marinades or other spices? I'm new to smoking in a smoker and haven't even received my smoker yet (should be here by Monday). I have been grilling for years and a lot of that is with indirect heat and wood chips in a smoker box. I have been reading...
  13. kranders

    This is new a GOSM users group.

    I just ordered a Landmann GOSM 38" vertical, two drawer, propane from Costco and I can't wait to get started on it. Anything I need to do right out of the box after assembly and seasoning? 
  14. kranders

    How far north is still "So Cal"?

    How about Santa Maria in the far northern reaches of Santa Barbara County. I'm still considered local at Disneyland!  Am I good for the So Cal group? I'm brand new to smoking and looking forward to learning from all of you!
  15. kranders

    any homebrewers have some experience?

    I'm with Schemy...the trub is spent yeast and other solids that are the waste by products of the fermentation process. It's nasty stuff and probably wouldn't be a good marinade. Maybe trying some of the wort, take some out before fermentation and use the wort as a marinade. As a side note, try a...
  16. kranders

    Is a smoker practical for smaller meals

    WOW...looks great. I'll head over to the chicken forums now for some ideas.
  17. kranders

    Is a smoker practical for smaller meals

    Chicken quarters sound like a good first attempt!! I definately need to try bigger cuts of meat...I wouldn't want my first attempt to be when company is coming. Looks like I'll be having some pork but and brisket leftovers in my near future. I can't wait to get my hands on the smoker and try it...
  18. kranders

    Is a smoker practical for smaller meals

    Hi there, I'm new to the forum and new to smoking. I am awaiting the arrival of a GOSM 38" vertical propane smoker that I ordered from Costco. I am new to smoking but not to grilling and live where they believe it is not BBQ unless it is "Santa Maria Style" which is beef tri-tip over red oak...
  19. kranders

    Hello from the West Coast

    Thanks for the welcome. While I'm waiting on the smoker to arrive I need to decide what cut of meat I want to try first. It's just the wife and me (empty nesters) so I'm not looking to cook a huge cut of meat. Any suggestions on what to try first for a total rookie?
  20. kranders

    Hello from the West Coast

    Hi. I'm Ken Anderson from Santa Maria, California on the Central Coast of California and work at Vandenberg AFB. Around here they say you aren't bbq'ing unless you are doing it "Santa Maria Style", which is a tri-tip roast cooked over red oak coals. I have not smoked before except for adding...
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