Got my GOSM - time to smoke!

Discussion in 'Propane Smokers' started by mcmuffin, Aug 1, 2008.

  1. mcmuffin

    mcmuffin Newbie

    I bought my GOSM yesterday morning (on sale, too!) and will be assembling it on Saturday and then picking up what I need that afternoon, hoping to smoke on Sunday.

    I'm thinking about starting with a bone-in pork butt. Is there any reason to not do a 4 lb piece? At this point 8 lbs would be too much as the family will be out of town for the next while. Also, what's the difference between skin on and off? My butcher has asked me before, so I always just asked for skin off.

    I still haven't been able to decide on a rub either... any suggestions?

    I figured I'd start this thread now and then just keep posting my questions and updates as I go.

    Oh yeah, how hard is it to assemble a GOSM?
  2. brentman0110

    brentman0110 Meat Mopper

    Well, I have to say that I have never seen a 4# butt...kind of smallish. I always do at least a 7-9 lb butt because you will see only about 60% of the original weight in cooked product. I just freeze the remaining portion. For a rub, you cannot beat Jeff's Naked rub. If youy are not ready for that, just google Kansas rib rub. That is a good starter recipe. For your GOSM construction, it takes about 20 minutes tops. Good luck!
  3. ck311

    ck311 Smoke Blower SMF Premier Member

    /agree with brent about every thing. GOSM may take a little longer than 20mins but that depends on your own mechanical aptitude but it is still every easy no matter what it is. Smoked foods freeze well and I would suggest you get a vac sealer it will come in handy if you get addicted and you will.
  4. mcmuffin

    mcmuffin Newbie

    Awesome - thanks guys!

    What's the difference between skin on and off?

    I still haven't been able to decide on a rub either... any suggestions?
  5. mofo

    mofo Meat Mopper

    Don't forget to season your GOSM prior to smoking any meats in it... check out the GOSM Smoker Guide on the sidebar, on the left of the screen. It should be very useful for you.
  6. krusher

    krusher Smoking Fanatic OTBS Member

    only thing I can add is there is one leg with a hole drilled in the side of it,, that leg goes on the right side if you are facing the unit, so you can tie the hode to it. The directions sy it but I overlooked it and had to move that leg. Other than that, it was a snap to put together.

    How many in your family?? I smoke 7-8 pounders and it lasts for a day or two, and is wonderful left over for sammies burritos, omelettes, ar whatever you can think of.

    congratulations and best of luck
  7. sheepdog

    sheepdog Fire Starter SMF Premier Member

    One thing to be careful of is to not strip the nut or bolt that holds the legs on. I had my cousin helping me and he tightened one of the bolts before starting the other 3 and stripped the next one to go in. Like said before don't forget to season before smoking. I used a mixture of melted bacon fat and peanut oil. Sprayed in all over inside, wiped it around with a clean rag, then heated up for a couple hours spraying a few times inbetween. I used apple wood just cause I love the smell. Good luck.
  8. boston

    boston Fire Starter

    You cant smoke too much pork butt, it freezes great, my wife takes it to work at least 1 day a week for lunch, she freezes dinner sized portions in foodsaver bags and when theres a night we dont want to cook, we microwave that and have dinner good, fast and easy.

    I get the 2 pack of butts at Sams Club and do them both at once, even thought of doing 4 at once, they seem to go fast around here.

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