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New to the Smoking Process
Why is it that you would want the fat down in a vertical? Or how can I know when you want it on top or on bottom. I just figured if it is on top it keeps it more moist. By the way, thanks to all for the help. One last thing, with adjusting the gauge where has low to high and the propane tank -... -
New to the Smoking Process
So I should keep adding wood then and keep smoking bellowing from the smoker till about 170 degrees for maximum smokey flavor? Then wrapping it in foil with some mop sauce is good to finishing it off in the smoker at 200-205degrees for pulling? Also, constant 225-230 degrees is best for this... -
New to the Smoking Process
I have always enjoyed smoked meat from the Kansas City area of Missouri, pulled pork, brisket, ribs, etc... I have a GOSM, I purchased it last June/July from Bass Pro Shop - they had a shorter less deep one that was wider with a smaller fire box, and I purchased the taller deeper one that is... -
What to spray with
I am rather new to smoking, and when you refer to spray is this like the marinating. Last time, I put the pork roast in a mixture in a dish over night. Then when it was cooking after the smoking period I wrapped it in foil in the smoker and added some juice. Am I approaching this the right...
