GOSM Can't keep Temp low enough

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testar77

Smoke Blower
Original poster
Jul 24, 2011
90
34
Kennewick, Wa
It hasn't been too big of an issue with most things that I have smoked, but I have a pork butt in right now and I am struggling with keeping the temp below 250*.  Do any of you GOSM users have any tricks for that?

Thanks,

Toby
 
It hasn't been too big of an issue with most things that I have smoked, but I have a pork butt in right now and I am struggling with keeping the temp below 250*.  Do any of you GOSM users have any tricks for that?

Thanks,

Toby
 250° is a fine temp for pork butt IMHO, stop struggling and let the cooker settle in to the temp it wants to cook at. I have a butt on the Weber kettle that has been cooking at temps from 260° to 290° and is at 184 internal after 6 hours. Not bad for a 8.6 pounder.
 
Hi Toby! I feel your pain! When I got my GOSM 3405BGW I had the same problem, it wouldn't go below 250* and the temps were all over the place using it as the instructions said to. A few mods later and it is performing wonderfully.

First I quit using water in the pan, I filled it with play sand. This really helped with the temp fluctuations. I still put a disposable foil pan in it right on top of the sand pan with some water to catch drippings.

Next I installed a needle valve and with that I could get it down to about 185*. http://www.smokingmeatforums.com/a/needle-valves-for-gassers

I wanted to start smoking jerky in it and I needed to be below 170* so I took the burner from the side burner on my gas grill (it is about 1" smaller in diameter) and replaced the GOSM factory burner with it. I can now maintain a consistent 135* up to over 300* with no problems or big temp swings.
 
This is my first Pork Butt, so am a little paranoid
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.  lol
 
Hi Toby! I feel your pain! When I got my GOSM 3405BGW I had the same problem, it wouldn't go below 250* and the temps were all over the place using it as the instructions said to. A few mods later and it is performing wonderfully.

First I quit using water in the pan, I filled it with play sand. This really helped with the temp fluctuations. I still put a disposable foil pan in it right on top of the sand pan with some water to catch drippings.

Next I installed a needle valve and with that I could get it down to about 185*. http://www.smokingmeatforums.com/a/needle-valves-for-gassers

I wanted to start smoking jerky in it and I needed to be below 170* so I took the burner from the side burner on my gas grill (it is about 1" smaller in diameter) and replaced the GOSM factory burner with it. I can now maintain a consistent 135* up to over 300* with no problems or big temp swings.
Interesting idea of putting a smaller burner!  Makes a lot of sense though, as there really isn't a point of needing it over 300 anyway!  My goal is to get my new pit built over the winter, which I am pretty excited to get started on!  I will look into that valve as well!  Thanks!
 
Testar, morning.....  You can make a smaller burner out of the one in the smoker.... There is a product for repairing cracks in wood stoves.. It is a putty that hardens with the heat.... Plug some of the holes in the burner, say 10% of them ... then you will need the needle valve to reduce the propane flow.... Reducing the number of holes will maintain the propane/air mix ratio with reduced flow for proper burning...  If temps are still to high, plug more holes until you get the operating range desired....  Dave
 
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