My GOSM charcoal model I bought at WM a few years back didn't cook well as it was, but it was alright because I didn't know how to cook with it either. However, it did get me going down the path of "True Blue"...and for that I am greatful! Since then I've learned a lot about making great 'Q and of what make a smoker perform. Here are a few pics of my GOSM transformation in the hopes of helping others find ways to improve their cookers.
I added a SFB to the vertical smoker, because the original design had the coals inside the "meat box", which made temperatures harder to control and also took up valuable shelf space. I also added a 3' stack to help draw the smoke, and to get it above my eyes, but I've since dropped it back down to just a cap, since it didn't seem to affect the draw much. I also have since replaced the temerature gauge with one from SpiceWine Ironworks. Here are the pics...
I added a SFB to the vertical smoker, because the original design had the coals inside the "meat box", which made temperatures harder to control and also took up valuable shelf space. I also added a 3' stack to help draw the smoke, and to get it above my eyes, but I've since dropped it back down to just a cap, since it didn't seem to affect the draw much. I also have since replaced the temerature gauge with one from SpiceWine Ironworks. Here are the pics...