Gas smoker VS. Wood/Charcoal smoker: Smoke

[reflect]

Yeah came in today. Now I have to wait until the weekend unless...cough, cough, not feeling to good today :P .

Take care,

Brian

 

[Dutch]

Brian, I hape that your "sudden ailment" doesn't keep you down for too long-:P and if you find youself with a bad case of the chills you'll just have to stand next to a hot smoker-

 

[bob-bqn]

I hope it arrived in good condition. There's been a lot of shipping damage reported lately. :( I experienced some with a gas grill, after 3 damaged units I just kept the best one and sent the others back.

If you get to feeling any worse ... take 2 briskets and call me in the morning.

 

[reflect]

Bob,

Thankfully no damage. I was worried at first as the box had a damaged corner. I refused to sign for it at HD until they opened it and inspected it. Pissed off the info. desk person but oh well. I told him I do that on all purchases as once sigend for I have no recourse.

The unit is 1/2 way assembled, I will finish that tonight and hopefully get it cured tomoor so I can smoke Saturday. I think they are calling for snow/rain but it's worth it :D .

Take care,

Brian

 

[bob-bqn]

Since the GOSM smoker is painted on the inside you need to take an extra step when seasoning it.

When you first fire it up let it run on low for about an hour to cure the paint and then run it on medium for another hour. During this time you will most likely smell fumes from the paint. If you were to coat the smoker with oil first, you would not allow the paint to cure properly. And if you were to try to cook food before curing, it would taste awful from the fumes. (found that out from a fellow that didn't do the burn-in first

) Anyway after the initial burn-in and there are no more fumes you can choose whether or not to coat the inside with oil, I did and would recommend you do too. But since the inside is painted coating with oil is not needed to prevent corrosion as with bare metal smokers.

 

[pg]

Hey Brian, I live in a townhouse in Denver. One of the things I do is volunteer to grille or smoke for the annual get-togethers. Also, I often drop off some BBQ to my closest neighbors. The reason they complain is because they are missing out on the wonderful results of the great hickory smoke smell. believe me, sharing goes along way.

thegozzzz

 

[reflect]

Thanks Bob, the manual did not mention that one :shock: . Will do.

PG, I actually had run pulled pork up to the sales and maintence office. Gave them around 8 lbs., buns, coleslaw, baked beans, and potatoe salad. I got a very nice thank you note on the door. The maintenance department people, when I see them on the grounds, ask when I am going to drop by again. I also have given some of my neighbors "sample" packets of pulled pork. I try to educate people also when they swing by the back patio to see what is going on.

On the downside I assembled my new GOSM last night. The door handle was missing out of package "D". Placed a call to CFM, they were very nice but it wont get to me until Monday. Oh well :roll: , everyone is human I guess.

Take care,

Brian

 

[bob-bqn]

Chairs have been leaned against doors for years to keep them closed

GOSM's CS has always been top notch and although I haven't dealt with CFM's CS, I've heard only good things about them.

I bought a weight bench from Sears last December and when assembling it found parts missing and others that plain wouldn't fit where they were supposed to. After two months and four shipments of parts from the manufacturer ... I finally went to a local hardware store and bought the parts I needed. Seemed to be a cross-reference database problem or something, we kept getting the same 'wrong' parts with the 'right' part numbers.

The handle should be a quick fix.