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I think the regulator in my gosm is going bad and have been wanting to get a Bayou replacement with the needle valve anyway. But now that I am reading old posts on the Bayou kits I am seeing folks using 2 different ones. I'm unsure which to use.
I picked this up from Lowes yesterday - and it...
What is this Blackstone smoker? All I see is a kabob grill when I search.
Is the Camp Chef really better than the GOSM and similarly designed smokers? Look like the same basic design and possibly have similar challenges.
I would like to find something in the $300 to $500 range but it needs to...
What looks broken? Still struggling with this today. I have a chuck roast I just put in and have about 50% of the flame code yellow. It looks in between the "Yellow Flames" and "Tellow Tips on Outer Cones" image posted above.
Someone like Weber should come out with a mid-grade propane smoker. Their grills have the kind of quality I think I am looking for - not top end but also not stamped sheet metal made to last a season or two. The Weber stuff I have is designed to last with minimal maintenance. But the smoker...
I've been using a Landmann 3405GLA propane smoker for several years and it more or less suits my needs for occasional smoking. Low maintenance, enough space, happy with the convenience and results of propane. I almost always stick to the basics - ribs, pork butt, briskett, beef ribs - because...
Still having this issue with 50% of my flame being yellow. Today I discovered I could make it almost all blue by moving the manifold a little backwards out of the burner tune. Not out of it, just rearward maybe 1/8" or so. And it gets worse (almost all yellow) when I push it into the tube a...
Don't know the max but am able to hit my target temps of 225 to 275 at less than full flow.
Reg is not adjustable. Tank is 75% full.
What should it look like? Just blue?
Oh yes, has a ventilated cover. I have blocked off 90% of the air vent area to force it to smolder and discourage ignition.
Today I noticed my wood had some rough edges, like a branch that is broken and has lots of exposed fibers and splinters. I wonder if these little pieces start glowing and...
I have a 3405GLA GOSM that has the older 5"x5" steel smoke box. My wood chunks always ignite rather than just letting it smoke. How do I stop this?
It sits right over the burner, by design, so I figured it was getting too hot. I welded a piece of sheet metal on the bottom side of the rack...
A year later and I still have a yellow flame. Bottom has plenty of fresh air. I again ensured no spiderwebs in inlet and made sure burner was unobstructed (took it all apart to do so). Just put some ribs on but feel I don't have the unit burning correctly...:confused:
Thanks. We're currently in the smoker so can't do the stock. I have fat side down and a common pepper-based rub on it.
My upper thermometer says 253 so hope my brisket on my lower rack (above the water pan) is a little cooler.
Hmmm. Adjustment plate is wide open, with the screens clear of debris and looking in good shape.
The burner is in a bottom basket that has plenty of free air flow so there is no obstruction or need to open anything else up.
Hey folks!
Been a few years since I've done a brisket, and those were always good size packers. Tomorrow I will smoke a 4.5 lb. flat that I grabbed on impulse. It is USDA Choice Angus if it matters.
I've read flats can be drier, and/or dry out easy. Any specific advice to help ensure this...
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