Why does my TBS end so soon?

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nymatt

Newbie
Original poster
Sep 10, 2007
18
10
Upstate New York
I have a GOSM and I love it however I only get about 1 hour or less of smoke out of it. I have used large chunks, packed it with small chips including Jack Daniels Tennessee Whiskey pellets, which are awesome for sweet smelling smoke and a wonderful flavor, but I still only get about 1 hour of smoke. Should I soak the wood first? I'm cooking at 225. Replacing the pellets and chips while cooking is a pain.
 
If you can still smell the smoke, even if you can't see it, the meat is absorbing it. I find with my GOSM, a good sized chunk will last 1 1/2 to 2 hours. The only time they need to be replaced is when they turn completely to ash. Otherwise they are still flavoring the meat. I start with one, and add another to the pan every 1 1/2 to 2 hours. I don't remove the burned ones until there is no more room.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
 
Meowey really summed that one up!
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i soak chips and put i a foil pouch that i put some holes in..depending on temp 1 - 1/2 hrs on a pouch..never used pellets, only chips, soaked for at least an hour..
 
I soak my chips as well. I also picked up another chip box at wal-mart and if I want to add more while smoking I use my welding gloves and pull the whole rack out then quickly set the old box off put the new one on and place rack back into smoker. The rack doesn't get nearly as hot as the box therefore its much easier to handle.
 
Matt: I've go a GOSM as well, I replaced the original chip pan with a 9X9 cake pan. I fill it with chips and chunks, then put a piece of aluminum foil over the top and poke a few holes in it. This helps prevent flare ups. Think I get smoke for bout 3 hours or more, but then if you pull the foil it will smoke some more. Generally use bout two pans on a long smoke. Besides, the cake pan don't weigh near as much as that cast iron one! Just my nickles worth.
 
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