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  1. tys

    Just Got a New Smoker

    Very nice, that thing looks rock solid!
  2. tys

    GOSM Mod - Unplanned!!

    Thanks meowey, I'll have to keep an eye on that.
  3. tys

    GOSM Mod - Unplanned!!

    That's interesting. I've only used my GOSM three times since buying it (that would be every weekend), but each time I used a digital thermometer that I had purchased for use with my Charbroil H20. I was pretty impressed with how close the thermometer on my GOSM was to the digital. I would...
  4. tys

    Hot Damn!

    Hi keywesmoke, I wouldn't say it's any better. I picked it because of the easy access to the foods (any front loading style offers this in my opinion), and the easy heat management. One thing (outside of doing battle with the charcoal) I didn' like about my old Charbroil H20 was having to...
  5. tys

    Hot Damn!

    Thanks Debi, I did and I've actually been checking out your site. You have some great info there. teacup, I've been in Southwestern Ontario for a few years now, originally from Northern Ontario. I have to say the GOSM sure makes the smoking process ALOT easier. I cured it as per the...
  6. tys

    Free Smoking Information

    Great site, thanks for sharing!
  7. tys

    Hot Damn!

    Well my fellow smokers. I picked up one of these fine GOSM units from Bass Pro Shops today. After last summer's battlefest with the H20 Charbroiler smoker thingy thing I bought, we decided we'd upgrade... so we did. I'm moving on from charcoal to propane.... and hopefully going to love the...
  8. tys

    Question on Ribs

    Oh, I meant to add. I picked up two packages of country sausages tonight and rolled them up into a fatty. Hopefully it goes better than the last couple of times!
    • tys
    • Post #15
    • Forum: Pork
  9. tys

    Question on Ribs

    No problem, I got what I came for! :) Ribs are rubbed down and the in the fridge waiting to meet Mr. Smoker early afternoon. Sadly I had to turn down four tickets for tonights pre-season Lions game :( Hopefully the ribs turn out, and the beer stays cold all day so I can make up for it!
    • tys
    • Post #14
    • Forum: Pork
  10. tys

    Question on Ribs

    Someone's already into the brewskies! :D
    • tys
    • Post #7
    • Forum: Pork
  11. tys

    Question on Ribs

    Thanks for the help Brian. I think I'll stick to the spare ribs for tomorrow, and see how that goes.
    • tys
    • Post #3
    • Forum: Pork
  12. tys

    Question on Ribs

    Hi Guys, I'm supposed to do some ribs up tomorrow for some friends that are coming over... nobody can ever just visit, I always have to feed people and let them drink my beer :P I grabbed a couple of recipes for rubs and sauces, but am wondering what the application process is. When I did my...
    • tys
    • Thread
    • Replies: 18
    • Forum: Pork
  13. tys

    Did I Kill The Fatty?

    The picture's a little shiny, but it does look pretty close. The texture is almost like mush. When I cooked that one it was on for about 3 1/2 hours at 225ish. It was cooked... at least according to the meat thermometer. I don't remember the temperature offhand, but I took it 10 degrees...
  14. tys

    Tonights Smoke...

    One last thing... I just want to say thanks again everyone. Having you guys to lean on has definitely made our smoking adventure far less painless and far more enjoyable!
  15. tys

    Tonights Smoke...

    Hi Guys, So here's the lowdown. We had a couple friends over for dinner tonight, and we had decided we'd go for the Pork Butt since we're all pretty close, and if they died from my cooking it wouldn't be as big a deal... you don't want to kill a stranger, that's always a lot harder to...
  16. tys

    Did I Kill The Fatty?

    Thanks Cajun... those Sausages are fatty for sure, and it's probably why we're not too keen on them. If you cook them long enough they're good, but you have to cook the hell out of them. I'm in Southerwestern, Ont. right across the river from Detroit. We definitely have Walmarts here, but...
  17. tys

    Last Weekends Smoke

    I don't know guys... everything but that Fatty has turned out so far, but I'm thinking it might be the sausage roll we get here. I've never seen a Jimmy Dean's (I think that was the name), and the grocery store people haven't heard of it. I always get pointed to the Maple Leaf frozen log. I...
  18. tys

    Did I Kill The Fatty?

    I should add, I used a meat thermometer to check the internal temperature of that Fatty. It's well cooked according to the thermometer anyways. I smoked that at about 230ish... higher for a while, because we like our Sausages well done, and everything else seemed mint. So what do you guys...
  19. tys

    Did I Kill The Fatty?

    Hi Everyone, Well this was the second time I tried a fatty, and I'm not sure if I'm totally blowing it, or it's just something that we don't like. We can't get Jimmy Deans as far as I know, so I get the Maple Leaf roll... I'm thinking it's the same, but maybe not. I've done two of these bad...
  20. tys

    Last Weekends Smoke

    Hi Guys, I stuffed the ABT's with mozzarella cheese and a little slice of black forest ham, thenI wrapped each one in a slice of a bacon. I cook the bacon for a couple of seconds on the griddle before wrapping the peppers just to firm it up... works great. We're going to try a pork butt...
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