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  1. potatoc

    Having problems with Flareups??

    The past two weekends I went back to soaking chips and chunks for a good 20 minutes and have had no flareups and lots of good flavor..
  2. potatoc

    smoker problem, new wall residue???

    Never burnt wood.. However I would get a lot of flairups when I didn't soak my wood. But I usually catch this within 30 seconds because my thermometer beeps at me... I have only used chips and chunks from Menards or Dunhams Again I have had this smoker for three years now and have only cleaned...
  3. potatoc

    smoker problem, new wall residue???

    Really trash the jerky??? I had tasted it when I pulled it off and everying seemed fine?? How does one get creosote from propane?? I am just really confused because I have read so many post on here how people have went 20 years without cleaning their smoker, and how it is not posiable to get...
  4. potatoc

    smoker problem, new wall residue???

    I have a GOSM propane smoker.. About three years now. Just got done smoking 2.5 hours of venison jerky at about 230 deg. When I pulled everything I realized my interior smoker walls were covered in this flakey looking material????? There has always been a little of it down by the chip pan, but...
  5. potatoc

    2nd Pulled Pork

    That is 9 hours and worth every last second.... Damn good........
  6. potatoc

    2nd Pulled Pork

    good luck to ya fast!! I hope urs and mine both start climbing here!!!
  7. potatoc

    2nd Pulled Pork

    7 hrs in now... Been stuck at 156 for over an hour now... Been very very windy here today.. Not a good smoking day in my neck of the woods...
  8. potatoc

    2nd Pulled Pork

    3 hours in... Jerky is ready to come off.. Adding a turkey breast.. Pork is looking good and temp is rising.. Waitin for 165 to wrap er...
  9. potatoc

    2nd Pulled Pork

    Loved the first time so I am trying it again... Doing a 4.7lb pork shoulder tomorrow... Just got it rubbed and in the fridge.. Can't wait....
  10. potatoc

    GOSM Door Thermometer Troubles

    Awesome awesome feedback... First of all, I called GOSM and they are sending me a new one for free. What the heck it is free. However, I am totally into the piece of wood drilled with a digital in it. Will be doing that for sure. Also loved BeebeQue's post with the thermometers drilled on...
  11. potatoc

    GOSM Door Thermometer Troubles

    Awesome info Wilson... I will call tomorrow... However, what Deer Meat said, what is this block of wood or potato trick that people do to keep a digital from bumping agains the metal???
  12. potatoc

    GOSM Door Thermometer Troubles

    My last smoke must have killed my door thermometer because it won't drop down below 80 even with it 40deg at night. I do use an digital thermometer in my meat, but I like using the door one because I always have troubles dangling a second probe in there it always bumps something it shouldn't...
  13. potatoc

    First Time ever to brine??

    well that sounds good for sure... how does it taste cmacv???
  14. potatoc

    First Time ever to brine??

    I'll have to admit it turned out beautiful!!!! Thanks for all the tips my friends.... I will be snacking on this all night long...... Wooo Woo.....
  15. potatoc

    Having problems with Flareups??

    Interesting... I'd have to say my flareups are only happening within that first hour time frame. Whenever I add more chunks later in the smoke it never flares up, just at the beginning of the day?
  16. potatoc

    Having problems with Flareups??

    I have the GOSM propane unit. I had taken my little chip pan out, replaced it with a 6" cast iron pot. Lately I have been having a lot of flareups and need a solution!!! I have tried chips, chunks, wrapping the pot in foil with holes, soaking.... My temp is staying right around 230 in the...
  17. potatoc

    First Time ever to brine??

    Alright the turkey is on, first brine underway... here is a pic of ready to pull from pot and a pic from about 30 minutes into smoke.
  18. potatoc

    First Time ever to brine??

    Alright, I followed PigCicles advice and mixed up Ron50 and Cheechs info... Turkey is in the brine and awaiting the smoke tomorrow. You guys all talk this up so well, I can't wait to smoke er tomorrow!!!!
  19. potatoc

    First Time ever to brine??

    Turkeys were on sale tonight at Walmart. I bought a 14lb er. I would like to smoke it on Sunday. I have done turkeys in the past, but don't know how to or what brine is. I here so many good things about it. Will someone please share a good brine recipe with me for turkey?? And give me...
  20. potatoc

    First Pulled Pork today

    I am more of a Labatt Blue man myself, but my lady loves her Cervezas.... Damn happy with the smoke though.... This this again for sure...
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