Smokin in SOMD

Discussion in 'Roll Call' started by golfnotwork, May 4, 2008.

  1. golfnotwork

    golfnotwork Newbie SMF Premier Member

    I've been getting lots of good info from this board, so I figured I'd check in and start asking my own questions. I'm Mike and I'm a WV Hillbilly transplant in Southern MD. I've been smoking for about 8 yrs now using an electric ECB, but graduated to the propane GOSM last month. So far, I'm happy with the results. I replaced the wood box with a 10 in iron skillet and it has worked out very well. I've smoked brisket on the ECB two times before, with mediocre results. Today, the third time was the charm. It turned out fantastic and I hope to have some qvue up soon. Looking forward to being an active member of the board.

    Mike C.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum, Mike! One thing we do insist on, it Qview[​IMG][​IMG] . Just love seeing all the goodies everyone is smoking up.
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard.....................Great place here with lots of great people...........
     
  4. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Welcome Golfnotwork!
    Please post often and don't hesitate to post pictures. We're here for you and look forward to your posts. Again, Welcome!!
     
  5. gobbledot

    gobbledot Meat Mopper

    hey golfnotwork welcome to smf... Glad you are aboard, great bunch of people here with lots and lots of info on everything.... Hey one quick though, I have a GOSM and did what you did with replacing the wood box with a skillet just like you but replaced the skillet with an 8X8 alum pan, now smoke is going in less then 5 min.. Just a thought...
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Cool another hillbilly! Yall might wanna go from that cast iron pan (use it fer corn bread yall) to a nice 9X9 cake pan like has been suggested, works really well. Ifins ya get to much smoke, cover it over with aluminum foil with a few holes poked in it. Then, when yer smoke slows way down, pull the foil and giver a shake.

    Otherin that, welcome aboard and glad ta have ya! Ask questions, lots of friendly folks here with a slew of knowledge itchin ta help out!
     
  7. golfnotwork

    golfnotwork Newbie SMF Premier Member

    I was planning to try the cake pan if the iron skillet didn't work out, but I was pretty happy with the skillet. It took a little while for the soaked hickory chips to begin smoking (approx 15 min), but they seemed to last 4 hrs. I did put a lot of chips in and saw very little smoke. During the smoke, I was a little worried, but as RichTee says, if you smell it, it's there. I went by smell, not sight, for the first time and the results were fantastic. Ribs and brisket turned out good. The ribs had a real nice smoke ring, almost pink to the bone. The brisket had a smoke ring, but not as deep as I'd like. Maybe use the cake pan for brisket?
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Mike, glad to have you aboard.
     

Share This Page