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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 25, 2006
Hello all. My name is Joe nicknamed Smokin years ago, but I didn't want to step on anyone's toes here. I live in S.W. Missouri. I recently came across a great deal on the Great Outdoors Smokey Mountain Series 36" gasser. Works great.. I've been smoking everything I can get my hands on.. the wife hates the salad smoked :twisted: . Tis the season after all.
Anyway, This bad boy came with a tiny little smoke box unit. I'm looking for some suggestions on making a bigger, better box. I'm thinking of using a coffee can cut to fit and perforated to let smoke out. But I'm up for all suggestions.
Love the forum. Looking forward to the replies.
Welcome to the forum. Many of the GOSM owners are using coffee cans (cut down) for smoke boxes. You can get more wood in it. Smoked salad..haven't tried that yet. Anyway, enjoy the forum, there are plenty of knowledgeable people here if you have any questions. We also like to see pis's (food porn) and learn new recipes.
Welcome to SMF Joe!!! Always good to have another Show Me smoker on board. We're gonna have to have MO party before long. :lol:

Here is a good link with pics included on the coffee can mod and a couple alternate methods as well. Hope this is of some use to you.

Coffee Can Mod

As a side note I would be kind of interested to know where you bought your GOSM. I ordered mine through epod2000 and it shipped from down there in Carthage/Joplin. Wish I would have known where to have just went and got it so I wouldn't have had to pay shipping. :(

Enjoy the forum and post often!
Hello and thanks for the links Ultramag.. I'll post back on what I decide to use and how it works for me.

The GOSM came from a company in Joplin that ships them... Mine came from damaged packaging etc. They had em already put together all I had to do was decide which one and pry a $50 bill out of my wallet and sign away the warranty .. not too bad of a deal for model 3405BGW.

Today was T-Day Part II. I smoked a 13 lb turkey which everyone raved about.. brined for 12hrs, smoked and devoured... along with that my other contribution was a nice sausage stuffing (in the oven) and it took good reviews too.. small left overs on the stuffing (there were two kinds) and none on the bird. Another success to notch in the Ol' Hickory Handle.

Can't wait til next time.. Will post back on the smoke box

Keep Smokin
Welcome to SMF, Joe. Be sure to check out the Popane Fourm for info and tips.

Looking forward to seeing you on the forum.

The way I see it MO is right in the middle of SMOKE. Soo you gotta believe If you smoke it, they will come. If they come, they will ask for MOre and then they will be full and full is good... and thanks to SMF there's MOre ideas for the next sMOke
BTW The spelling looks good to me

Keep sMOkin
Hello again. I've been thinking about the smoke box mod and I'm leaning toward maybe using a loaf pan. It is the perfect height to fit under the water pan, holds three times as much wood and will hold the long lid from one of my cast smoke boxes. Also I can mix in assorted chips or chunks to mix flavors.

Has anyone tried this yet? Wondering if it will hold up. I will make a test burn today (no food - no time for that) I do have a major pork smoke coming up this weekend (I started a topic under the Pork forum) and will take pics and report back on how the pan seems to work.
hello hello ,
i just use a pie pan,
with no top..

i set pie pan on element...
loaf pan should work fine..

damp chips last 45 minutes or so on my electric rig.

i use 2 pans per smoke session.....
i dont use chips after meat gets 130 f internal..
:roll: :mrgreen:
ive had to read this a few times---

ya see ive been called a mofo many times before--
and it didnt have anything to do with my state of residence..

in the urban dictionery you can find the meaning i was used to..
we now know another word that has 2 meanings..

it may have to become an aquired taste..

just joking---i luv it.
Well... we're about to be COLD MoFo's :shock: And I've got Pork that HAS to be done by Sunday evening.. better allow some extra time. I do have alternatives... but I could be shot, hung, dragged behind a horse, or (the worst) have my smoker taken away and be told that I don't play well with others... :cry: So come cold or high water they're gettin smoked

No worries though, set up a wind block, use the Wireless and wired meat thermometers and just let the smoke be my guide

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