- Aug 28, 2006
- 3
- 10
Hi all,
been reading a lot lately regarding the GOSM and other smokers.
Since I figured I wouldn't be smoking all that often and to "get my feet wet" I decided to spend the least possible to experiment.
Well it paid off. As I type this I can't stop smelling the thick aroma of hickory and smoked meat.
I just pulled my first piece of brisket (King Soopers didn't have any whole) and a good chunk of pork loin. Very impressed!!!
Anyway, in order to save a few bucks, I decided to try and convert a cheaper charcoal smoker to see if I would actually use a smoker.
I purchased the Walmart Brinkmann vertical smoker (18x18x36) for $60. (see pic below)
I felt this was a good test unit since it had 4 vents (2 on each side)
porcelain grates, longer legs and was larger than the small $100 GOSM sold at Walmart.
(Couldn't find the larger GOSM, and now I am glad I didn't)
I have a wood deck, so I just put a piece of drywall directly under the smoker to prevent hotspots and to catch any possible drips.
I already own two turkey fryer stands so I dismantled one and used the cast burner in the smoker. The flame adjuster knob is next to the regulator so its convienient to access.
The conversion took less than an hour. Drilled a hole in the back of the smoker for the brass connector piece that screws into the cast burner, then drilled two opposing holes (1/4") so that I could use the shutter valve (this really works). When open, it maintain a blue flame vs a weaker orange flame.
I also drilled a small hole in the bottom so the it could be fastened solid.
(the cast burner has a 3-4" bolt that mounts in the turkey fryer frame)
The conversion was quite simple and has proven to be worth the time and effort. It maintains temperature very well.
I burned it in for about an hour empty. The built in gauge was only off by 10-15 degrees when checked against an internal gauge.
The charcoal bowl is huge - about 15" in diameter and 6" deep.
This now makes for a massive wood pan since converted to gas.
It sits about 2" above the burner and can hold lots of wood.
Above the charcoal bowl is a slightly larger bowl for water. (see pic below) I must say I am quite impressed with how it turned out.
BTW, smoke is NOT an issue! I think I put too much Hickory because smoke was bellowing out between the door and slipping through the closed vents. It looked like something was on fire there was so much smoke!
I now only need to start with a good chunk or two and once that smokes out I add more.
I first tried 1/2 a fillet of Salmon and two pieces of Tilapia. (not ideal BBQ but I enjoy fish)
I was impressed with the flavor, but I had filled the pan 1/2 way with Hickory chunks and the smoke flavor was very strong.
I then tried a piece of brisket (2 lb - a flat maybe?) and a good chunk of pork loin (4 lb).
I started smoking around 10PM, then sometime after midnight I wrapped both in foil and pulled them out just after 4AM. (its my day off so who cares)
I was very impressed with the flavor and juiciness. The brisket had tons of juice and flavor - I am definitely going to play with this some more.
Here's a pic of the Brinkmann:
been reading a lot lately regarding the GOSM and other smokers.
Since I figured I wouldn't be smoking all that often and to "get my feet wet" I decided to spend the least possible to experiment.
Well it paid off. As I type this I can't stop smelling the thick aroma of hickory and smoked meat.
I just pulled my first piece of brisket (King Soopers didn't have any whole) and a good chunk of pork loin. Very impressed!!!
Anyway, in order to save a few bucks, I decided to try and convert a cheaper charcoal smoker to see if I would actually use a smoker.
I purchased the Walmart Brinkmann vertical smoker (18x18x36) for $60. (see pic below)
I felt this was a good test unit since it had 4 vents (2 on each side)
porcelain grates, longer legs and was larger than the small $100 GOSM sold at Walmart.
(Couldn't find the larger GOSM, and now I am glad I didn't)
I have a wood deck, so I just put a piece of drywall directly under the smoker to prevent hotspots and to catch any possible drips.
I already own two turkey fryer stands so I dismantled one and used the cast burner in the smoker. The flame adjuster knob is next to the regulator so its convienient to access.
The conversion took less than an hour. Drilled a hole in the back of the smoker for the brass connector piece that screws into the cast burner, then drilled two opposing holes (1/4") so that I could use the shutter valve (this really works). When open, it maintain a blue flame vs a weaker orange flame.
I also drilled a small hole in the bottom so the it could be fastened solid.
(the cast burner has a 3-4" bolt that mounts in the turkey fryer frame)
The conversion was quite simple and has proven to be worth the time and effort. It maintains temperature very well.
I burned it in for about an hour empty. The built in gauge was only off by 10-15 degrees when checked against an internal gauge.
The charcoal bowl is huge - about 15" in diameter and 6" deep.
This now makes for a massive wood pan since converted to gas.
It sits about 2" above the burner and can hold lots of wood.
Above the charcoal bowl is a slightly larger bowl for water. (see pic below) I must say I am quite impressed with how it turned out.
BTW, smoke is NOT an issue! I think I put too much Hickory because smoke was bellowing out between the door and slipping through the closed vents. It looked like something was on fire there was so much smoke!
I now only need to start with a good chunk or two and once that smokes out I add more.
I first tried 1/2 a fillet of Salmon and two pieces of Tilapia. (not ideal BBQ but I enjoy fish)
I was impressed with the flavor, but I had filled the pan 1/2 way with Hickory chunks and the smoke flavor was very strong.
I then tried a piece of brisket (2 lb - a flat maybe?) and a good chunk of pork loin (4 lb).
I started smoking around 10PM, then sometime after midnight I wrapped both in foil and pulled them out just after 4AM. (its my day off so who cares)
I was very impressed with the flavor and juiciness. The brisket had tons of juice and flavor - I am definitely going to play with this some more.
Here's a pic of the Brinkmann:

