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  1. a-ok pressure

    oven finish brisket question

    I'm making a full brisket. I wanted to know if I can finish it in the oven because I also want to do ribs and I don't have enough room in my smoker.
  2. a-ok pressure

    Brisket Point!

    I have done a lot of briskets. To be honest the only part I really like is the point. I make burnt ends and they come out amazing!!! The flat always seems to be dry. I was thinking of just smoking points going forward. Do I treat the point the same as the whole brisket? By this I mean, bring it...
  3. a-ok pressure

    Bean Recipe

    IS there a bean recipe that has no sugar or sweeteners in it? I guess I'm looking for a low call or diet bean. Thanks 
  4. a-ok pressure

    New Smoke Hollow Temp Help.

    I got a new Smoke Hollow PS4400 from Sam's club. I seasoned it and it went fine. I smoked some ribs today but ran into some problems. When I first started the smoker everything went well. I wasn't able to maintain 225 with both burners on in the beginning but I got a handle on it with only...
  5. a-ok pressure

    How to load??

    I have a GOSM and I will be smoking a 15 pound brisket and 5 racks of ribs. What is the best way to toad the meat? Should I have the brisket on the top rack with ribs on the lower racks or should I have the brisket on the bottom rack and the ribs above it? I know this question sounds silly...
  6. a-ok pressure

    My second Brisket, and I need help!

    I will be doing my second ever brisket for New Years this year. The first one I smoked I separated the flat and the point. Trimmed all the fat off and when I put the meat in the smoker I put the fat on the rack above to render down and baste the flat and point. Those instructions where from a...
  7. a-ok pressure

    Cold weather smoking question.

    I have a GOSM. I cleaned the screen to get a nice blue flame. I ran the smoker for 1 hour on the highest flame possible and the internal temp only reached about 290 degrees. The outside temp was about 40 degrees. If I close down the 3 vents will that increase the internal temp? What do you...
  8. a-ok pressure

    GOSM Propane smoker not hot enough please help!

    I can't get mine hot enough today. Used it for New Years and it heated up 225-250 with no problems Right now it is 14 degrees out. The high today is suppose to be 30 degrees and I can't get it to go higher than 150-160 degrees. I disconnected the hose to try to reset any safety's, and turned...
  9. a-ok pressure

    Here goes nothing or something good I hope!!

    Well I took 5 racks of spareribs, rubbed them down and let them sit over night. I took apple-wood and mesquite wood and have been soaking them over night to fill the smoke box. I fired up the GSMS to 225 degrees and filled the water pan and put the ribs in. I'll be spraying the ribs every...
  10. a-ok pressure

    Brisket play by play

    I have been searching this forum and haven't found what I have been looking for. I'm looking for a thread that gives a newbie like me a play by play on making a brisket. I just got my smoker and I would like to make a brisket. I am looking for the basics, what basic rub to use, what temp do I...
  11. a-ok pressure

    Wood Chips

    I'm doing my first test run. I have a GSMS and I'm doing some ribs. I filled the ehe wood chip holder and I had to refill it 1 hour later. An I doing something wrong? Should I soak the chips first or are dry ones okay?
  12. a-ok pressure

    Smokey Mountain Propane Meat Smoker.

    Hello All, I just picked up a 36 inch vertical smoker from craigslist. It has 4 racks, Does the temp vary from the top to the bottom rack? There is a thermometer on the door for the internal temp. Thanks Attila
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