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Hey...WHAT cut should I buy to SMOKE SOME BACON? Just look/ask for pork belly?
I have a Quote on my bulletin board at work....
"BACON MAKES IT BETTER"
that holds true for a lot of things.... ;-)
Just seasoned my new Chargriller SP with SFB! 180 bucks at LOWES. 120- for 'grill' and 59$ fpr SFB. PLUS...MUCH to the chagrin of my wife...$20- for smoker cover... a 'digital' meat guage <---a FIRST for me...wood (hickor-a)chunk... #lbs of cowboy coal...and a section of 4' dryer duct for the...
Hey...I have used my GOSM 'BOX' for 4? years now. Some finger lickin' Q. I open dampers to FULL ...and top damper 1/4 inch.
HUGE a@@ tray of wood chunk coal ( I use Cowboy or ...err...sorry I am brain fading after too many cans....red bag....ANYWAY...)
I 3/4 fill water pan... I find the key...
Thanks SWAMP...every 45-60 minutes is a HASSLE when you smoke a brisket for 14 hours!!!
I use 'minion method' from 2am until about 6am...then fill/replace tray every 2 or 3 hrs. Still hae trouble with a full smoker to maintain 225..however.
I will try pizza stone...as well as the 'play sand'...
Thanks for the welcomes...looking to upgrade to a horizontal offset...However, do not want a 'cheap' unit....with severe cold spots....blistering heat at firebox... My GOSM 36" vertical CHARCOAL unit has served me well for 3 years. I need to mod the firebox to prevent 'choking'.
I am...
Hey...I am looking for some feedback. I have been using a vertical box...36' Great Outdoors Smoky Mtn. for 3 years. Cooks me some super Q. I have a problem maintaining 225. Anyone else use this box...LIKES ...DISLIKES/
Any feedback....I am looking to upgrade...WOOD/COAL only...
Thank you...
What do you think of your vertical Great Outdoors?? I have been smokin' mine for 3 years...tend to have trouble gettin' temp up to 225 and keepin' consistent, when using H20 pan.
Temp stays around 190...I have never 'verified' my thermometer. Just ate some ribs tonight...cooked 5 racks on...
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