Planning my 2nd Rib Smoke on GOSM

Discussion in 'Pork' started by smokeshow, Aug 15, 2010.

  1. I purchased my GOSM at the start of July and I have smoked a Brisket and some St Louis Ribs.  I am somewhat getting the hang of it and need a bit of advice to make some improvements.

    I found my ribs last time were too smokey.  I followed the 3-2-1 method.  I used hickory and smoked them during the 3 and 1  periods adding chunks 2 or 3 times during the process.  How many times should I be adding wood and when??

    I like the hickory taste, but I want to try a lighter fruity wood for my next batch.  Any suggestions?

    I kept the top vent on my GOSM wide open and the side vents closed all the way so they only were open about a half inch....   Is this ok??

    To get TBS with a GOSM....  what are the correct vent settings?  How do you get the TBS going without a bunch of white smoke?  Any secrets?
     
  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I switch from hickory to cherry. Cherry is a sweet smell, normally for ribs I use hickory. For butts I switch between them both, my next butt I might start off with hickory and finish with cherry. A lot of the people ons smf use peach, I'll have to try that soon.

    I use what I can get for free, hickory and cherry.    
     

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