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The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest are two large boston butt!

The cast iron box gets pretty hot and I've had it burn through oven mitts. Are there any recommended gloves for dumping out this box and putting the lid back on? I was looking at amazon and things like these...

Q-view to make your mouth's water... They were great... but didn't take on as much smoke flavor as I would have expected. Maybe the casings keep it out? They were hickory smoked all 4 hours. I pulled them at 161 internal.

Some pork sausage from Whole Foods...  that's all the package said. "Pork Sausage". It's been almost 4 hours, and they've been sitting at 159 for awhile.. I'm ready to eat!!!

I bought some brisket, chicken and ribs to smoke today and saw some great looking sausage. I figured I'd toss them in this morning and have them for lunch while the other items keep smoking all day..  then I started reading all your post on nitrates and curing, and botulisim!!! I was thinking I...

I highly reccomend a brine as well! From what i've been told/read, turkeys and chickens were not meant to be cooked slow and low and will tend to dry out if you do.. unless you brine!!! Give brineing a try! Search for Tip's brine.

I love chicken.. and I love smoked chicken..   So, is smoked chicken technically BBQ? Gave smoking chicken my first attempt. Used tips brine and brined overnight. Tried two kinds of rubs, 1 was a sweet basil rub and the other was a bbq style red rub. Both came out amazing! I've enjoyed the...

Dogfish Head 90 Minute IPA.. best beer made in America, hands down!!!  www.dogfish.com

Actually, according to this http://www.landmann-usa.com/34-gas-easy-access-2-drawer-vertical-smoker.aspx It is a cast iron chip box...

Good advice everyone! Don't worry, I paid 160 for this Landmann's GOSM.. the price on their site is just MSRP. I got it from BassPro Shops. I never read about how much wood to put in the box.. so I was always filling it. Maybe 7 or 8 chunks. I'll try 2 pieces.. It should produce plenty of...

My new Landmann's GOSM runs smoothly, around 200 degrees and then all of a sudden the wood chunks catch fire and It's blazing at 350 degrees..  I thought maybe it was getting too much oxygen, so i made sure the lid was on tight.. but that didn't help. Now i'm trying to smoke with 3 chunks...

I ordered one after seeing what the weather has done to the insides of my grill..  It seems well made and while I have nothing to compare to, I like it a lot.

Those came out picture perfect! Great job!

Congrats! Looking GOOD!!  I wanna see some shots of the meat cut up!

I got this one from BassPro for 180 shipped (found 20 buck off coupon). http://www.landmann-usa.com/34-gas-easy-access-2-drawer-vertical-smoker.aspx Since I got it from BassPro, I can't find it on their site anymore... Anyway.. it's highly reccomended.. seems solidly built.. and if you find...

After my first smoke I had crusty charcoal stuff in the bottom of my water pan.. i thought it was just fried grease... Was it not? Do I need to worry about the sides of my smoker now? I cleaned the water pan and racks.. but didn't expect to have to do anything with the sides. This is a GOSM...

I'd say don't soak, as many recommend here, and if you soak, I don't think you're ever suppose to do more then 30 minutes. I'm pretty sure the soaking you're doing is the only thing that could prevent them from smoldering.

Do you soak the chips in water? How long?

It would be great if there was a sticky thread, where everyone posted their favorite ABT concoctions. That way noobs like myself and seasoned experts can see what everyone else is doing and learn from each other..  I want to make some ABT's, but I'm not sure what kind I want to start with. I'm...

Were your chips soaked in water and for how long? How long was your total cook time? What did the chips look like after? Completely unburned, black and coal like? It seems unlikely that dried wood chips wouldn't smolder for your smoke... something's not right.