Big Block GOSM is on its way

[sqwib]

Should be here some time today, having it delivered at work, season tonight "Ribs" and "Bacon Explosion", (Blasphemy I know so lets call it a "Fattie") on Saturday...hopefully

 

[mr mac]

On pins and needles, I'm sure!

 

[holdem]

I have one and like it...I just wish I could get more "smoke" flavor out of it...any Ideas?

 

[mballi3011]

Do I sence a wanting this thing to arrive vib coming from this post. It will be there soon it's in the cards or the stars or maybe on the paper.

 

[harryho]

How are you prepping your meats?

 

[sqwib]

I have no problems getting smoke flavor with my current smoker.
Are yo using water in the pan, some say the smoke will penetrate better from the moisture that gets on the meat.

What type of woods are you using?

 

[holdem]

Yes, I use the water pan with water all the time. Most of the time I use apple chips...sometimes hickory chips. Would I be better off to use wood chunks instead of chips. Normally I go thru two bags of chips a smoke...I use Jeff's rub on everthing...ribs, pork butt, ect..

 

[harryho]

Chips should be fine, chunks are tougher to fit in the box.

Try drizzling some olive oil on your meats.

 

[sqwib]

What type of smoke do you get billowing white, white, thin blue, not visible?
2 bags? what size bags? I prefer chunks.
Are you putting the meat on cold or room temperature?

 

[gooose53]

Send me a sample and I'll tell you what you need!!

 

[sqwib]

Its heeeere.....now I have to stare at it till 4:30

 

[holdem]

I'm getting white smoke and the chips seem to burn up too quick.

 

[dasmoker]

Wow man, you live right near me. I am in Bristol pa. And I am currently eagerly awaiting delivery of my Traeger Lil Texas Elite pellet fed smoker. I am where you were a few days ago. lol. We outta get together a couple times and share the smokes. Good Luck with it. Looks beautiful.

 

[sqwib]

I'm getting white smoke and the chips seem to burn up too quick.

Try using chunks and limit the amount of air to the chip pan, this will keep it from igniting.

Here is what I tried over the weekend

Huge Chunks stacked for long TBS Hopefully

The camera didn't pick up the wisp of smoke from the following pic, but it is doing what I wanted it to do, notice the bottom piece appears to be finished and the top piece has a little life left in it

The next photo shows the wood on the right completely spent and the one on the left has a wee bit of smoke left in it...notice the reddish brown color in the center/right.

This was with the lid on top of the chip pan.

If it had more airflow, it would light like a cigarette and leave behind white ash...I did not want this.



Awesome TBS going on in the photo below.

The smaller chunks started to ash up more when I removed them from the smoker and they got some fresh air.

The last photo is my 3rd batch of wood, and I used some smaller chunks I had lying around...they did ash up a tiny bit, however when I removed them from the smoker and they were exposed to more oxygen they ashed up even more and at a much quicker rate.

Some say soak the chips, I don't believe this does anything but delay the inevitable.
Decrease the oxygen to the wood and it will smoke longer and better although this is my opinion and it also works for me.

The smoke flavor is very mild, but its “good smoke”, not the white stuff that of course will give it a more smoky flavor but at the same time risk the chance of ruining your food and adding nasty stuff to it.

If you want to use up your chips, make foil pouches and poke the foil several times with a fork.

Hope this helps.

 

[sqwib]

Wow man, you live right near me. I am in Bristol pa. And I am currently eagerly awaiting delivery of my Traeger Lil Texas Elite pellet fed smoker. I am where you were a few days ago. lol. We outta get together a couple times and share the smokes. Good Luck with it. Looks beautiful.

Did you get it yet?