:?: How much wood do people use in their GOSM :?:
I have removed the provided wood pan, and I am using a 9x12 baking pan instead. I try and put as much wood in there as it will hold, but I am noticing that the smoke coming out is coming out pretty strong. But my product (ribs, chicken, butt, fatties) are coming out great. Before when I used to use the GOSM wood pan, I wasn't getting enough of a smoke flavor in my food, and it took too long for the smoke to start.
I am also noticing that after about 4 hours, my wood sometimes flares up on me, and shoots the temp up to 350 . . . sometimes 400. I keep a squirt bottle filled with water close by at all times. If the wood flares up, then I squirt water in from the side dampers.
:?: DOES ANYBODY HAVE A SOLUTION TO FLARE UPS? OR DOES ANYBODY ELSE HAVE FLARE UP PROBLEMS? Do I need to soak the wood longer. Right now I soak it for about 1 - 2 hrs. Or am I using too much wood?
Many wood questions.
ChromusDomus
I have removed the provided wood pan, and I am using a 9x12 baking pan instead. I try and put as much wood in there as it will hold, but I am noticing that the smoke coming out is coming out pretty strong. But my product (ribs, chicken, butt, fatties) are coming out great. Before when I used to use the GOSM wood pan, I wasn't getting enough of a smoke flavor in my food, and it took too long for the smoke to start.
I am also noticing that after about 4 hours, my wood sometimes flares up on me, and shoots the temp up to 350 . . . sometimes 400. I keep a squirt bottle filled with water close by at all times. If the wood flares up, then I squirt water in from the side dampers.
:?: DOES ANYBODY HAVE A SOLUTION TO FLARE UPS? OR DOES ANYBODY ELSE HAVE FLARE UP PROBLEMS? Do I need to soak the wood longer. Right now I soak it for about 1 - 2 hrs. Or am I using too much wood?
Many wood questions.
ChromusDomus