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  1. sharonazamboni

    My Smoker's Back in Action!

    Well, it's a breezy spring day, I'm off work, and smoking some meat. There have been a few problems- Wrecked the meat probe of my thermo (and two others) using it for brewing beer. That's OK, the smoker probe still works and I have a new instant digital for the meat. Blew the spider webs out of...
  2. sharonazamboni

    Bad Wood?

    The last few times I've used my smoker, I've had an awful lot of trouble with the smoke being too much and nasty, using either chips or chunks. I noticed today that the "bad" smoke has been from the same brand of store-bought wood.  What could be the problem? Is it too dry? Or just a bad brand...
  3. sharonazamboni

    Pork Butt, much better than a Picnic

    A 9lb pork butt, rubbed with McCormack Sweet&Smokey/Demera sugar mix. I don't know why, but it took forever to cook. It tasted great!
  4. sharonazamboni

    Regulating Temp Question

    I seem to have a problem with my temperatures. When I finally get my smoker up to 190 or so, I think there's too much smoke. No problem with thin smoke at first, but after a while...couple hours...It's only at 170 or so. Then I move the flame up a bit, and worry about nasty vs. good smoke, cause...
  5. sharonazamboni

    First smoke in the GOSM

    I brought my new smoker to the campground for Independence Day cooking. Made ABTs, a chorizo fatty, potatoes, and a pork picnic for pulled pork. I didn't like the pork, thought it was too dry, but others enjoyed it! I'd planned to use some drippings, etc. for a finishing sauce, but no...
  6. sharonazamboni

    New Girl

    I've ordered my first smoker-GOSM Big Block from BassPro. It will be here on Wednesday, and I can't wait to start smokin! Question #1- I assume my first will be pork for pulling (an attempt to validate my purchase with my husband,who loves the stuff). I have only one remote thermometer- would I...
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