New guy from Washington state

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Smoke Blower
Original poster
Aug 6, 2007
Right side of Washington State
I lived in Dallas, TX for a couple years and since moving back to the west coast, I only get BBQ when I travel. Lately I have had a "hankerin fer brisket". Decided to try some in my OLD Big Chief. I hadn't found this site yet, but read a lot of things on the internet. Well, the old Big Chief conked out during that first trial, so my wife threw it in the crock pot. One word, MISERABLE.

So I bought a new cord for the Big Chief and tried it again Saturday. All was good for about 4 hours and it conked out again. I wrapped in foil, put in the oven at 225 for a couple more hours and then put it in a cooler for a couple more hours. It was VERY good, but I think I can do better.

I went to Walmart and looked over everything they had. Ended up buying a GOSM. I don't know the exact model, but it is black and has one vent on the top, none on the bottom sides.

Seasoned it last night and the one thing I was concerned with is that it would cook too hot. Well, my bottle of propane was VERY low and I was wondering if that might cause a problem. I will fill it tonight. The temp on low with top vent wide open was over 300.

I still have a lot of questions, but I think a majority will be answered as I read through previous posts.

One question I do have now, besides if I am going to have to do something to get down to the heat pretty consistent from rack to rack or is there a significant difference from top to bottom.

Also, I was thinking about if I do need to reduce the heat what would be the best way to do that? Initially I thought about putting vents on the bottom sides, but then thought it might be better just to plug some of the holes in the burner. Maybe every third hole, plug it with a brass filler. I don't know, just a thought.

I can see myself spending a lot of time here in the future. Thanks to all that contribute such good info.

Hey Cdad welcome to SMF. Sorry I don't know anything about the GOSM but there are lots of folks here that do so help is not far away! Don't forget to take pics and post your Q-view!!
welcome to smf. i know nothing from nothing about the gosm- lot of owners here though, but from what i read....1/4 turn on the tank & a water pan will regulate your temps. plus if you can fit a 9-15lb packer(whole brisket w/ fatcap) in that thing- that should bring the temps way down. don't forget to do a few(1 just ain't enough) fatties.
Welcome tp SMF! Glad you found us!

A fatty is a whole bulk sausage chub, such as Jimmy Dean, that you take out of the wrapper and put into the smoker whole. It is usually done in about 3 hours or when internal temp gets to 165.


Take care, have fun, and do good!


Welcome to the SMF. Glad to have another west coaster onboard. Regarding the GOSM, don't plug any of the burners until you get some feedback from members who own GOSM's, they'll have plenty of suggestions to clear up the problem without going too radical.
Welcome Cdaddy -

Alot of GOSM's here your in good hands! When you smoke your first fatty ... make it two or three or four ... there addictive!
Welcome from Arizona! Enjoy the site and post pics..
Welcome cascadedad, you are gonna love it here!

I have no experience with the GOSM, I'm a charcoal and wood kinda guy... you'll get all the help you need though... lots of GOSM owners here!

Have fun!
My goodness, I have only been here for 11 days and the site says I already "Know Enuf to be Dangerous!"!!!!

I have learned a TON, in this short period of time. Smoked some fatties, smoked some ribs and just made my first mod to my GOSM. I posted pics in the PROPANE section of the needle valve I installed. It works awesome, much better than I really expected.

I am planning a brisket next, a full packer. Hopefully this weekend and I am going to use SmokyOkie's techniques.

Thanks to all who make this site what it is.
Hey CD, glad you like the neighborhood... This place really does ROCK! I joined SMF in May '07 and let me tell you, I've learned one helluva lot since then... and there's still more to learn!

Gotta love it!
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