GOSM Big Block temps

Discussion in 'Propane Smokers' started by sqwib, May 26, 2010.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Hey guys check this out and give me some feefback

    Started with top vent open to tab stops and bottom vents closed to tab stops.

    70 DEGREES - LOW HUMIDITY - NO WIND

    Top Grate #1

    Grate #2

    Grate #3

    Bottom Grate #4

    Started with burner on high with water and wood but no food

    253

    231

    200

    233

    5 minutes

    300

    268

    230

    263

    10 minutes

    Opened door and turned burner to low

    226

    213

    192

    204

    20 minutes

    Turned burner halfway between medium and low

    223

    215

    194

    206

    30 minutes

    Turned burner to medium

    291

    267

    237

    255

    40 minutes

    Opened door and turned burner to ¼ belowmedium, wood starting to smoke

    254

    244

    221

    234

    60 minutes

    256

    240

    222

    233

    90 minutes

    240

    220

    227

    243

    100 minutes

    Turned burner to High fully opened bottom vents

    387

    352

    327

    348

    110 minutes

    381

    342

    325

    342

    120 minutes

    387

    354

    334

    349

    125 minutes

    Closed bottom vents to tab stops

    386

    352

    337

    349

    135 minutes

    Opened door checked water and wood 3 minutes

    377

    350

    326

    339

    145 minutes

    turned burner to ¼ belowmedium

    277

    266

    260

    256

    155 minutes

    Opened door and added ribs to to grate #1 and #2 about 4 minutes

    248

    275

    293

    264

    165 minutes

    220

    292

    258

    244

    210 minutes

    Added Chili to Grate  #3

    231

    215

    275

    228

    240 minutes

    After I added the food, especially the chili, the temps were all over; at this point I stopped taking notes.

    With no food and the burner on high temps are  #1, #2, #4 and then #3, #1 being the hottest.

    The best settings I came up with was, 1/4 below medium on this setting the highest temp was 256 and the lowest was 220 in a 40 minute span…I think this is my sweet spot
     
    Last edited: May 26, 2010
  2. mofo

    mofo Meat Mopper

    Those are interesting numbers. What was you outside temp like and was there any wind blowing?
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    This is very different then my experiences using my GOSM big block. With the top vent wide open, and the bottom vents closed to factory settings,I consistanty get my highest temps nearest the burner. The higher the rack, the cooler the temp. This is with the water pan full, regardlees of where i have the setting on the GOSM. It's much like the temps at the bottom of a valley, and as you climb into the mountains ithe temps drop. I have verified these temps with three different therms.
     
  4. mofo

    mofo Meat Mopper

    I found this odd whn you posted it in a different conversation richoso1, because my temps are just like SQWIB's in that my highest temps are at the top and lowest at the bottom above the water pan.
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Sorry, I edited my post

    70 DEGREES - LOW HUMIDITY - NO WIND
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    If you notice, Grate #3 was my lowest temp until I added some food, I think what happened here was that when I added a pan of chili the thermo was moved to the side of the pan and not on top of the chili. So basically any numbers for grate #3 may be inaccurate.
     
  7. sqwib

    sqwib Smoking Guru OTBS Member

    It would think it makes perfect sense with the fact that heat rises, don't know why Richoso1 has his top rack cooler?
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Outside temp is 78°, and here is a pic of my GOSM with the top vent wide open and the bottom vents closed to factory settings. Notice the difference in temps at different rack levels. Those therms have been calibrated and are dead on, i also compared the reading with a probe inserted in a potato at rack level. All I can say is that this is what I experience with my GOSM.

    [​IMG]
     
    Last edited: Jun 6, 2010
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Wow thats crazy, is that with a full waterpan?
     
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Yes the water pan is full. I hade three racks of chicken thighs and drumstick inside when I took this pic. It's crazy, bit I've learned work it to my advantage.
     

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