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seasoning a GOSM

Discussion in 'Propane Smokers' started by deer meat, Sep 22, 2006.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member


    I just picked up a Gosm big block for $70.00. gander mountain was clearing out for the new models.

    my question is to season do you brush with peanut oil and let it cook at 400 deg.

  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    As I recall the instructions book that came with my GOSM said to simply fill the water pan and wood box and fire it up and let it smoke for an hour or so. I don't remember anything about 400 degrees. You may need to empty and refill the cast iron wood box if the smoke stops before the time you choose. Be carefull that box is real hot. I use long handeled pliers to manipulate the cast iron box when it is hot.

    Hope this helps.

  3. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks meowey

    The smoker I got was a display model that did not come with a owners manual. And I read in here somewhere that when you build a wood smoker you season it by baking oil into (or onto I guess) the metal.

    thanks again

    deer meat
  4. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Goodness! That like 60% off! :shock:

    Great deal DEER MEAT. 8)

    You need to fire up the smoker and let it run for a while to cure the paint on the inside. You may smell an "off" odor for an hour or two which is normal. Wait until after the odor is completely gone before doing anything else.

    Seasoning is to protect exposed bare metal from corroding and will extend the life of your smoker. As pleasant side benefit of seasoning is that it helps flavor the foods cooking in the smoker and it smells fantastic.

    Seasoning a GOSM smoker is optional since the inside of the unit is painted or chrome plated. However, I would recommend that you season it anyway for reasons mentioned above, after the necessary break-in period.

    I don't think you need to crank it all the way up to 400° while seasoning because at those temperatures your smoke wood would most likely bust into flames instead of smoking.

    When seasoning, keep the coats of oil as thin as possible and put on 2 or 3 coats to give it a good base. Allow 30 minutes to an hour between coats (like you would with paint [​IMG] ) so that the thin layers have a chance to bind to the surface and absorb some smoke.

    Have lots of fun and good food with your new smoker! :D
  5. oillogger

    oillogger Meat Mopper OTBS Member

    Here is what the manual says:

    To season your smoker, simply use it as you normally would; only do not cook any food. You
    will need to follow all of the operating procedures in the next few sections of this manual.
    Using your desired flavoring woods and marinades, burn your smoker at low temperature
    (around 125°F [50°C]) for 45-60 minutes. Let the smoker cool, and clean out the used water
    and wood.
    Once seasoning is complete, your smoker’s interior will have a durable, seasoned coating.
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks alot, you guys have been very helpful. I was wondering if I could download the manual for this smoker? I cannot seem to find a direct website for great outdoors smokey mountain.

    I'm sure I will have more questions in the future.\

  7. oillogger

    oillogger Meat Mopper OTBS Member

    The manual is in the file section of this yahoo group.

    SmokyMountain group on Yahoo

    Of course you will have to join to get it. The group is mainly for GOSM owners.
  8. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks alot oillogger I will check it out