First BBQ - Need Help - Page 2

BayoustateBBQ · 02-20-2013, 08:01 AM

No one mentioned the smoke. I like pretty constant smoke the first 2 hours. This will give you a good smoke ring and good smoke penetration

NickTheGreat · 02-20-2013, 08:23 AM

I think I read on here one time to take your thermometer and ignore the numbers. It'll just slide in with no resistance. I get impatient sometimes and say its "good enough." And it's usually better if you can wait longer.

smokenpreacher · 02-20-2013, 12:34 PM

Individual cuts of meat vary too. The last smoke I did, I had 2 butts about 5# each. I foiled them after about 4 hours, Rotated and kept the heat around 260. After another 2-1/2 hours, butt #1 was 195 and probe tender. Butt #2 took another hour (in the oven) at 260 to reach 195 and probe tender. They were evenly spaced, equal distance from the fire....just different cuts.

deguerre · 02-20-2013, 01:29 PM

Is this similar to your cooker? We call it a GOSM and I started out with one too. If so, forget about the door temp gauge (If you haven't already). It can easily be off by 50 degrees or more Get a decent remote thermo. Also, the chip holder doesn't have anywhere near the capacity you want. (If it's one of those 6x6 jobs) Get an old 3 lb steel coffee can and place it above the burner just like the chip box. Use the chip box lid to top it off. Fill the can with smaller chunks, not chips, and they will last much longer. Don't soak them. You'll get a decent smoke without having to replace the wood as often. Also, the water pan might be too small (If you use it) so a decent depth stamped steel cake pan will work much better. GOSMs are really nifty little smokers and can put out great food!

Oh, and a good wind break doesn't hurt and helps keeping temps more stable.

And, great advice for the actual food has already been posted. Welcome!

bigfredlab · 02-21-2013, 01:19 PM

Thanks to everyone! Really great advice!

What are some good books on the Q?

02-20-2013, 08:01 AM	#16
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	No one mentioned the smoke. I like pretty constant smoke the first 2 hours. This will give you a good smoke ring and good smoke penetration __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-20-2013, 08:23 AM	#17
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	I think I read on here one time to take your thermometer and ignore the numbers. It'll just slide in with no resistance. I get impatient sometimes and say its "good enough." And it's usually better if you can wait longer. __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

02-20-2013, 01:29 PM	#19
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Is this similar to your cooker? We call it a GOSM and I started out with one too. If so, forget about the door temp gauge (If you haven't already). It can easily be off by 50 degrees or more Get a decent remote thermo. Also, the chip holder doesn't have anywhere near the capacity you want. (If it's one of those 6x6 jobs) Get an old 3 lb steel coffee can and place it above the burner just like the chip box. Use the chip box lid to top it off. Fill the can with smaller chunks, not chips, and they will last much longer. Don't soak them. You'll get a decent smoke without having to replace the wood as often. Also, the water pan might be too small (If you use it) so a decent depth stamped steel cake pan will work much better. GOSMs are really nifty little smokers and can put out great food! Oh, and a good wind break doesn't hurt and helps keeping temps more stable. And, great advice for the actual food has already been posted. Welcome! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-21-2013, 01:19 PM	#20
bigfredlab Got rid of the matchlight. Join Date: 02-18-13 Location: San Pedro, CA Downloads: 0 Uploads: 0	Thanks to everyone! Really great advice! What are some good books on the Q? __________________ Big Fred [Outdoor Leisure Smoke Hollow Vertical PPG Smoker]

02-20-2013, 12:34 PM	#18
smokenpreacher Found some matches. Join Date: 12-18-12 Location: Dewy Rose, Ga USA! Downloads: 0 Uploads: 0	Individual cuts of meat vary too. The last smoke I did, I had 2 butts about 5# each. I foiled them after about 4 hours, Rotated and kept the heat around 260. After another 2-1/2 hours, butt #1 was 195 and probe tender. Butt #2 took another hour (in the oven) at 260 to reach 195 and probe tender. They were evenly spaced, equal distance from the fire....just different cuts.