GOSM does wonders!!

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Original poster
Jul 26, 2007
Sultan, WA
I have been wanting to buy a smoker for some time now since I was getting tired of my make-shift weber kettle smoker. It worked OK but required constant attention. Also I haven't smoked in a couple years so I figured I would look at a new one. Was considering a charcoal with the offset firebox but read about the GOSM and figured it would be a good choice and relatively low maintenance when it came to actually smoking the meat! I also considered an electric big chief but liked the idea of being able to move my smoker around and not have to worry about the electrical cord. So, to that end I picked up a GOSM at my local wal-mart. I was excited and stopped and picked up some babybacks and some boneless thighs on my way home. Set up was quick but as soon as I opened the box I realized it had been dropped. The top back corner was a bent and the top was sticking up. I was a bit upset seeing as I had just spent $100 on it but decided to "fix" it with my hammer and a wood block. It seemed to have worked fine. The door closes tight and no other noticable problems. Basically I wanted to SMOKE THAT MEAT so I got 'er going. I did an hour seasoning with some hickory chips and let it cool and then smoking I went. About 3 1/2 hours later was tasting some mighty fine chicken thighs and babyback ribs. I have since done up some beef ribs (not my preference but my wife loves them) and tonight I just pulled 2 dozen chicken wings out and boy are they tasty. This smoker has made an expert out of me (well at least I think so)! This weekend we are hosting a b-day party and I would like to do a couple whole chickens and a brisket. Can someone let me know the proper way to do these? I have figured out the best setting is right in the middle of Med and Low. The door therm reads about 215 and the oven therm on the back of the top rack hits about 225. Please tell me how to impress my friends and neighbors with these whole chickens and brisket!!

btw, I'm new to the forum and live in WA state, just outside Seattle near the foothills of the Cascade Range.

Happy Smoking,
You go bigballer! Enjoy the forum and the smoker and go on up to RollCall if you haven't and we'll giveyou a big SMF welocme!
Welcome. I have had a charcoal, electric and GOSM - by far love my GOSM. Don't forget some digital thermometers. At least one for the box and 1 for the meat.
I agree with Navyfe, you really have to have a couple of digital thermometers. It's not really the time it's the temp. that matters the most. When I do chikens I brine them for at least 8 hours, rise them off really well, Shove a little butter under the skin. cover it with Jeff's famous rub and pop the bird into the smoker. I usualy smoke them at 240-250. If you get the chance go to Debi's web page and down load the time & temp. chart it's a life saver http://www.deejayssmokepit.net/
Sounds like you're doing things right. You should just do the same with the whole chicken as you did with the wings and thighs. You should cook the whole chickens at a slightly higher temperature, say 275° or so. Another way would be to spatchcock them, meaning cutting down the backbone and flattening the chicken. This method increases the surface of the chicken so it should cook a bit faster and be easier to handle. You can then grill the chicken with the skin side down to crisp up the skin, if it suits your tastes.

Also, stick with the seasonings you currently use. Experimenting on friends and neighbours could be harmful to your health.

I haven't done a brisket so I can only give generalities. Be prepared for a long cook, like 14 hours maybe. Decide if you are slicing or pulling, which affects cooking times. Some flip the meat every couple of hours or so. For a good bark, use liberal amounts of prepared mustard. Some apply mops during the cooking process, some spritz. Some do more, some do less.

I've seen (cooking show) brisket cooked with only a salt and pepper rub with no further additions. If you do a search on brisket, you'll find many variations.

Spatchcock shown here ....http://www.nakedwhiz.com/spatch.htm
Use a digital thermometer...but mod your GOSM the way I did for internal temp.

Check the threads and you see my post.

Total cost was about $30 for the thermometers, but worth every penny.
no need to adulterate the excellent beef flavor of a good brisket. Like I said, if you want to know the best way to do a brisket, drop Smokyoky a PM.

Also, when spatchcocking a yardbird, cut slits in the adjacent skin, and stick the ankle joints through, it helps hold the bird flat while cooking. Some even remove the breast keel and wishbone, then grill with a weight on top. Kinda like pressed chicken as opposed to pressed duck.
Never done a brisket.....yet....but I will add to the 'brine the chicken' notion. I won't even think of chicken without brining anymore. yummm!
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