I got discouraged, but I'm back!

[smokeeater]

Which GOSM do you have? Low temperatures shouldn't be that much of a problem. I hold around 225°F just below Medium on my GOSM Big Block without any problem (whether it is 25°F or 80°F out).

*Download and read TulsaJeff's instructional guide for GOSM smokers if you haven't done so already.

*How many air-flow dampers does your unit have, and how do you have them set? The Big Block has three - one on each side and one on top. I rarely have had a need to adjust them - they are usually as closed as the tab-stops will allow.

*Water in the pan is a must! If it dries out, temperatures will spike and would be difficult to keep down below 250°F even on the lowest setting.

*Don't trust the temperature gauge built into the GOSM. Get a second opinion - either a digital probe or a cheap oven thermometer that sits on the rack next to your meat.

*Once you are ready to foil your meat, feel free to bring it inside and put it in the oven where temperatures are easier to maintain and don't require as much of your attention (I did the last six hours of my pork butts in the oven the other day).

*I have only used a couple rubs since I started BBQing a few months ago. One is from Dr. BBQs (Ray Lampe) Big-Time Barbecue Cookbook that I picked up at the bookstore. The second is right off this website and has been used a dozen times with great success.

WELCOME BACK & GOOD LUCK!

 

[daddio]

welcome back,look here brother of the smoker,rome wasn't built in a day,i worked on my rubs and techniques for several years,just hang in there,read all you can,hang out with other smokers,watch and ask questions,on your rubs make your own you know how much of a certain flavor or spice you like better than anyone.give it a shot and good luck

 

[az_redneck]

Well, I went out and purchased more propane for my GOSM gasser and a couple of shoulders. I'll be smoking this weekend for sure! My wife made some ribs tonite in the oven and I had her put on some of my pork rub. (On the ribs, not on her..Although, that could have some posibilities..lol)

I digress...

Then I made up a sauce...I used one of DeeJay's basic sauces off her website and doctored it up. I added more brown sugar and instead of adding chili powder, I added chipotle powder. I also added more whats-this-here sauce.

You nibbled on the bone and it's sweet goodness and then WHAMMO! The chipotle hits you...Made you want to go back for more... Went great with an ice cold beer and some homemade cornbread...

I'm back in the saddle and riding hard..lol

 

[az_redneck]

Hey SmokeEater..Thanks for the advice. I did go read Jeff's page on GOSM's and it's pretty much what I already knew. (Not that I'm a know-it-all..Unless you ask my wife).. I have been reading and copying stuff from here for about 8 months now. I received my smoker from my lovely wife for Christmas. It's a skinny GOSM gas operated unit not a wide-body. I guess I get too impatient and want everything to be great ALL of the time from the start. I have to slow down and realize that there will be problems.

I've been cooking since I was 7..(About 40 years).I have been to culinary school and the kitchen is my domain. I have more gadgets than "Get Smart". Cooking is my passion. So, when I fail, it's a big let down with all my training. But, I need to just master it like I do other cooking skills. It's just another technique.. It's just this time, I don't have a grumpy old chef breathing down my neck yelling at me..lol

Hey, maybe I can get Earl (Dutch) to yell at me on the board here...He looks like an old Drill Sergeant that could take someone to task doesn't he? hahah

Just kidding Earl..

 

[gypsyseagod]

az i know how you feel- we own commercial fishing boats(or did) was my position to cook- try deep frying w/ no ac on a boat- it gets ugly fast...when it comes to cooking i try to be a perfectionist-i am good & cocky but thats just from sheer experience- i got this new grill so that always throws me- just remember if it's not perfect smoke- it's great jerky & never let them see you sweat....

 

[az_redneck]

OK..I did it!

I went and bought 2 small shoulders. I used a different rub. I adjusted my thermometer. I sat outside with the bugs for near 8 hours. The shoulders got up to 185' and stopped! It was 2am at this point, so I brought them inside and finished them in the oven. Brought them up to 205' and covered them with foil and let them steep for a bit. Made lots-o-juice which I added to the finished product.

OH MY GOODNESS! This is by far the BEST BBQ I have ever tasted! My wife, who is the pickiest eater you will ever meet even liked it and took some for her lunch at work...

I do have pictures..

#1 is "pre-rub"
#2 is after rub
#3 is hangin out in a plastic bag soakin up the rub
#4 is out of the smoker with a baby fatty that has been nibbled on
#5 is the finished product that just may not make it to my son's house on Monday

 

[hillbillysmoker]

Way to go Redneck!!!!!!! Looks absolutely awesome (wiping drool). Isn't it great when your plan finally comes together. I am so happy for you.

 

[az_redneck]

Couple more pics

#1 is in the smoker
#2 I tried to get the reading in the pic at 226', but it was too bright. Notice the smoke.. Yumm..

Oh, edited to add, I used 2 loads of hickory and 1 load of cherry before they reached 140'. I sprayed them with apple juice every hour as well. Thanks to everyone for all the help. You know who you are.. *wink*

 

[vraiblonde]

Good for you, Redneck

Those are beautiful!

I hate to think about all the poor cows and pigs who gave their lives so I could ruin their flesh in my smoker. Just takes practice, I guess.

 

[smokeeater]

Way to go Redneck!!!

 

[lovinsmokin]

Try either Cookshack Rib Rub, or Famous Dave's Rib Rub. These are both rubs you can feed to dozens and have everyone happy.(even those picky ones) My favorite buy at the store rub was McCormick Grill Mates Pork Rub. I do have a rub of my own that I liked, not my secret recipe, but a good one! This will cover 2 racks with some left over. Remember to pull the membrane off the back of the ribs before smoking. I use a thin slap of mustard to keep the rub on, it sound gross, but you won't taste it! Just wipe it over the ribs, and shake on the rub!

1/2c paprika
1/4c black pepper
1/4c white sugar
3 tbsp salt
3 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion opwder
1 tbsp cayenne

You can keep the cayenne out for a more docile rub. Good luck!

 

[cheech]

That does look like a nice rub recipe thanks for sharing