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  1. smokinstevo

    First turkey this weekend.... advice needed

    Thanks for the advice..... now I am thinking of just putting the bird on my GOSM whole.   And advice for doing it this way?
  2. smokinstevo

    First turkey this weekend.... advice needed

    I have a 13 pound turkey that I am going to attempt to smoke this weekend.   I have been through numerous posts and all the methods seem great, but I am still not sure how I want to smoke it. In the past I have spatchcocked chickens and smoked them on my Weber kettle grill with great success.  ...
  3. smokinstevo

    Doing 1st brisket... need easy rub, any suggestions?

    Getting ready to to my 1st brisket and I am looking for an easy rub to put on it.  Nothing too spicy.  Any suggestions? Any tips on how to do the brisket would be helpful.  Proabably doing a 4-5 lb brisket. Thanks in advance. Steve
  4. smokinstevo

    GOSM - Whers the smoke?

    Looks good, I'm thinking about trying jerky this weekend too.
  5. smokinstevo

    GOSM - Whers the smoke?

    Yes I soak them for at least an hour.
  6. smokinstevo

    GOSM - Whers the smoke?

    In one reply (5/23) I stated that it didnt look like my chips burned at all, so no it does not look like your picture.  The chips look the same as when I put them in at the beginning.  I do keep the lid on, it is the original chip box.  And yes I am ready to chuck it :) Steve
  7. smokinstevo

    GOSM - Whers the smoke?

    SQUIB: I see you use wood chunks, I have been using wood chips.  Is that the typical amount of chunks you use?  I may try chunks next time. How much smoke time do you get with that amount of chunks ? When I use chips, I fill up to the top.  I'm wondering if I have so much in there that it...
  8. smokinstevo

    GOSM - Whers the smoke?

    I think I need to open the bottom vents some more, I'm thinking that may be part of my problem. Thanks for all the suggestions, I have some ribs lined up for the weekend.  I'll try to get it down this weekend. I may also try a cake pan, I know you (coffee_junkie) had issues but I may still try.
  9. smokinstevo

    GOSM - Whers the smoke?

    I have had the bottom vents all the way closed, or as far as they can be with the tabs. There is a small opening on the vents because to the tabs on them keep them open a bit. Maybe that is part of my problem. I'll try opening the vents more next time. As far as wood, I am using a apple...
  10. smokinstevo

    GOSM - Whers the smoke?

    Another question.. I use chips, would chunks work better???
  11. smokinstevo

    GOSM - Whers the smoke?

    Thanks all for the suggestions... Just for giggles, I boiled water and put the probes of the ET-73 in it. It read 212, perfect. I was thinking that they might be off. Yes, the box is on the grid correctly. I'm wondering if there are too many chips in there, is that posible? I do load it...
  12. smokinstevo

    GOSM - Whers the smoke?

    I just took the loin off, looks good. I looked in the smoke box and it doesn't look like any chips were used. I expected to see ash from the chips, at least some. Does this seem right? Still seems like something is amis. Steve
  13. smokinstevo

    GOSM - Whers the smoke?

    Can someone guide me about the vents? Does the amount they are open have any affect to the smoke production?
  14. smokinstevo

    GOSM - Whers the smoke?

    The loin is almost done, so we will see. Wondering if the TBS will give the smoke flavor, it must. I always thought more smoke is better. Learning alot here. Steve
  15. smokinstevo

    GOSM - Whers the smoke?

    Is TBS something you can see? I thought you should be seeing the smoke, but it appears I am wrong.
  16. smokinstevo

    GOSM - Whers the smoke?

    Looking for some suggestions for getting the smoke going in the GOSM. I have been smoking a tenderloin for about 90 mins and dont see any smoke, but I can smell it some. I have it set to 220 degress according to my ET-73 thermometer. What am I doing wrong? Am I putting too many chips in the...
  17. smokinstevo

    Need Pork Tenderloin Recipe

    How long will at 5 pound pork tenderloin take to cook? I'm guessing about 4 hours assuming a temp of 225. Giuessing I'll pull it off when the temp reaches about 150. Gonna rub it, inject with apple juice and smoke it. Oh yea, I get to try out the ET-73 thermometer too, just got it. TIA
  18. smokinstevo

    Need Pork Tenderloin Recipe

    I like that, seems simple. How long does it take to reach that temp? What kind of rub do you use? Thinking of something like a KC sweet rub. Thanks
  19. smokinstevo

    Need Pork Tenderloin Recipe

    Gonna smoke a pork tenderloin this weekend and wondering if anyone has suggestions how to prepare it. Thinking about brining it, but may just inject and apply a rub. Looking forward to any suggestions! Steve
  20. smokinstevo

    1st Pork tenderloin - help

    I'm a newbie here and a newbie to smoking. Going on my 4th smoke, going to attempt my 1st pork tenderloin. I am thinking about brining it. Any brine recipes? Other suggestions? Thanks Steve
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