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  1. tundra smoke

    Grilled Fresh Pineapple on the Half Shell

    I usually do pineapple on my natural gas grill. I take a whole pineapple and slice off the skin and then slice the pineapple into 1/2" slices. After I have it sliced I core it using a clean plastic 35mm film cannister. It is the perfect size.I then take a cup of corn syrup (The dark) and a cup...
  2. tundra smoke

    I did 2 yardbirds today

    Thanks for the feedback guys. It is appreciated. Now I just need to think about what to try next
  3. tundra smoke

    I did 2 yardbirds today

    I decided last week to toss a chicken into the smoker this weekend. So after work friday night I swung by the store to pick one up. They had packages of 2 - 3lb'ers so I figured I'd grab that and toss one in the freezer. After I got home lastnight I though a little more about it and decided to...
  4. tundra smoke

    where to put remote thermoter in a gosm

    The Mrs had one of those small silicone mats used for baking (about 6"X6") I guess they can handle temps up to 700F It now sits on top of my smoker
  5. tundra smoke

    Well....I did my first smoke yesterday

    Gary, I did take a couple of pics pre smoker. I didnt get any after they came out. I didnt bother uploading them to my server yet. I might have to keep plugging away at the ribs for a few weekends. Practice makes perfect :)
  6. tundra smoke

    Well....I did my first smoke yesterday

    Dutch, I did splash them with AJ (about 1/4 cup) when I tossed them into foil. I knew about adding hot water to the pan but in this case the smoker was running hot and adding cooler water settled out the temps for me. I tried the "pick them up in the middle" trick but because I cut the racks...
  7. tundra smoke

    Well....I did my first smoke yesterday

    Some of you may know I was attempting my first smoke yesterday. On a scale of 1 to 10 I think I was at a solid 7 :) For those who dont know I am using a GOSM. I was barbequeing up some baby back ribs using the *3-2-1 method and my day went something like this. *I was modifying this for baby...
  8. tundra smoke

    I knew it wouldn't be long before I had some questions

    I had intended to add that I was going to remove the smoke once they hit the 140 mark. I chose 140 simply because of other posts/hints/tips I found on this site. I will also check for the meat to shrink back. I am going to try the 3-2-1 method (modified for the thin baby backs)
  9. tundra smoke

    I knew it wouldn't be long before I had some questions

    I went to the local grill sales place here and picked up some hickory chunks as well as hickory chips, and apple chips (They said they cant get apple chunks here) I figured since I was only seasoning it to toss in a bunch of chunks...get some smoke flowing and see where I was at. I am going...
  10. tundra smoke

    Seasoning a new GOSM

    Bob, I dont think mine is a "Big Block" I got mine from Costco here in Canada. Mine is only 16" X 16" X 45" (with the legs on) I pulled out the cast box and have a cake pan in there now. Adding wood isnt a problem for me.
  11. tundra smoke

    Seasoning a new GOSM

    Brian, No confusion at all. I had the top vent pretty much wide open and the side vents sitting a little better than 50% open prior to my flare up. I'll keep those side vents closed a little more to cut down on the air feeding the wood. I am going to use a little less wood to cut down on the...
  12. tundra smoke

    Seasoning a new GOSM

    Thanks you guys. I have the Stainless Steel model and after last nights flare up all I smell in there is hickory. Brian, I saw your response to my other post. I'll watch for that in the future and make sure to close down the side vents and crack open the top one. I did say in my original post...
  13. tundra smoke

    I knew it wouldn't be long before I had some questions

    Well, I am seasoning my GOSM. I traded out the cast iron box for a Bakers Secret type pan. I also picked up a Redi Chek (ET-73) thermometer. I tossed in 5 chunks of hickory and turned the smoker onto medium. The temp came up pretty good and was around 270ish. I cranked it down a bit and it...
  14. tundra smoke

    3 day brisket recipe

    Oleo is Margarine
  15. tundra smoke

    Seasoning a new GOSM

    I need to season my new smoker and I was wondering how long I need to let it go and what temps do you run it for that first dry run? Thanks!
  16. tundra smoke

    New to smoke and new to forum

    Thanks for the welcome. My wife hails from Long Beach. Funny you should mention something other than meat. I was sitting here pondering what a smoked banana would be like (I have made barbequed banana splits)
  17. tundra smoke

    New to smoke and new to forum

    I thought I should join the fray and say hello. I have been contemplating a smoker since a trip to Austin (The Ironworks) a couple years ago. Smoking is gaining popularity here in the Tundra (Canada LOL) for the most part we would just haul out the Barbeque and toss on a few dogs or some...
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