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goodearth
09-07-2008, 08:27 AM
just purchased a Great outdoors Smoky Mountain from basspro it's running right now to burn off any oils etc. Does anyone have any advise on using this unit ie; mods and/or info on how it produces Q?

HeSmellsLikeSmoke
09-07-2008, 08:33 AM
I hear that the wood box is too small so some people use a small cast iron skillet for that purpose. Others in here will chime in I am sure.

goodearth
09-07-2008, 08:39 AM
the one thing I heard was that it is tough to keep it running at 225 degrees that it likes to stabilize around 275 or so As for the wood box I'm use to a 6"x6" on a burner in my old grill so anything is better than that!

HeSmellsLikeSmoke
09-07-2008, 08:41 AM
I have also heard that it is a warm weather smoker. Pretty hard to keep the temps you would want in the middle of the winter. Must be someway to insulate it though?

SmokeWatcher
09-07-2008, 08:52 AM
Did you get the gas or charcoal model?

goodearth
09-07-2008, 08:58 AM
I've placed it in an area with wind block on 3 sides (right where the chair is in the pic) and I have a old welders blanket for insulation in cold weather OH and the spa will keep me warm during those cold nights too

goodearth
09-07-2008, 10:01 AM
here it is

Smokin Mike
09-07-2008, 10:08 AM
I don't know anything about that smoker, but man what a nice way to watch it :),

TysDad
09-07-2008, 10:09 AM
Keep the water pan pretty full. I use a flower watering jug to add hot water as necessary. Look around the site for guys that use a stone flower pot base wrapped in foil or rocks in the water to help with temperature control.

My neighbor couldn't get his charcoal model to work (!) and gave it to me. Funny, it works just fine at my house...after a bit of Brethren help.

Jack2u2
09-07-2008, 10:16 AM
I'd get something under it before you grease up that wood deck. I have a different model of that smoker, and the problem I had was keeping the temp down in summer. Couldn't turn the gas down enough to stay at 225. It was a workhorse, though, for a long time. Lots of meat cooked in it!

BBQ Grail
09-07-2008, 11:02 AM
I have one of those. I use it for ABT's, fatties and stuff like that. It will drip grease all over your deck. I have no problem keeping temps around 225 degrees with it.

The water pan pretty much only functions as a heat barrier. Fill it with sand and cover in foil and you won't have to worry about filling it with water all the time.

BobF
09-07-2008, 11:11 AM
You should be able to find one of those heat mats meant to go under a propane heater for use in the house. They make them in multiple sizes and I be there is one the legs would sit on. This would protect your deck from grease as well as any stray heat from the burner. The top is metal with an insulation backing similar to an asbestos mat, not asbestos though 8).

Hoorenga
09-07-2008, 11:17 AM
That looks like mine 'cept mine is charcoal. The gas model might do better in cold weather as I would assume you could just crank it up. The charcoal one doesn't do well in cold weather, especially if there is a wind. I did have good luck wrapping it with an old blanket though. I had great success with it and plan on using it for a cold smoker for fish and jerky now that I have my Brinkman Stillwater with 1/4 steel construction.

Hoo (where's that #$&* been?)

matt
09-07-2008, 11:27 AM
I have 4 of them they work great,add water about every 3 hours.I cook about 60 pounds in mine every weekend and sell it by the pound,you will need to put something under it . it will get greasy

boatnut
09-07-2008, 11:39 AM
just purchased a Great outdoors Smoky Mountain from basspro it's running right now to burn off any oils etc. Does anyone have any advise on using this unit ie; mods and/or info on how it produces Q?

I have the same unit. been using it for years. turns out great stuff IMHO.

Mine holds temps pretty well even in winter. you do have to watch it some. a wind barrier might help if you have a cool wind and even if you go from sun to shade , it can effect temps a bit. keep water pan full and in fact, i put an extra disposable aluminum pan on bottom shelf with water in it too for an extra "heat sink".

we'll be anxiously awaiting your first food pron!

goodearth
09-07-2008, 01:45 PM
Thanks to all of you, I've got 4 chix legs 2 racks babybacks some beef ribs and a pot of beans going. Water pan is 1/2 and 1/2 water and a nice stout beer we should be eating chix at 1/2 time (GO PATS) smoker is holding 225 "like a rock"


I have the same unit. been using it for years. turns out great stuff IMHO.

Mine holds temps pretty well even in winter. you do have to watch it some. a wind barrier might help if you have a cool wind and even if you go from sun to shade , it can effect temps a bit. keep water pan full and in fact, i put an extra disposable aluminum pan on bottom shelf with water in it too for an extra "heat sink".

we'll be anxiously awaiting your first food pron!

BBQ Grail
09-07-2008, 01:55 PM
Thanks to all of you, I've got 4 chix legs 2 racks babybacks some beef ribs and a pot of beans going. Water pan is 1/2 and 1/2 water and a nice stout beer we should be eating chix at 1/2 time (GO PATS) smoker is holding 225 "like a rock"


Just my opinion here...

Save your beer. The water in those boil so fast and the steam rises so fast that it's not going to do much as far as flavor is concerned.

Again, just my opinion...

goodearth
09-07-2008, 02:12 PM
ya but I like the thought that it might enhance the flavor as though it's a beer can chix but if not, it smells great!!!!!!!

goodearth
09-07-2008, 02:27 PM
Only 1.5 hours in but it's looking ok

BBQ Grail
09-07-2008, 02:34 PM
That looks great.

Just a point for you. If it drips grease, it will run down the legs of the cooker.

swamprb
09-07-2008, 02:35 PM
It looks like you have the "Big Block" GOSM, which is a nice size. I had the 3605 GOSM with the 14" grates, which I thought was kind of small, but it was a great smoker for me at a time when I did'nt have the time to devote to Q'n. I loved it and it never failed me for the years I had it. I would normally get 26-30+ hours of smoking on a tank of propane, the size of the chip box was never a concern for me, as I used Lazarri chips and Little Chief chips moistened and only a couple pans over the course of most cooks. I put a galvanized drip pan under mine, the fats drip all over anytime you pull out a grate, it'll save your beautiful deck! Foil the drip pan and add some sand or grill lava rocks/ceramic briqs for a heat sink, add a drip pan on top and it'll save you the messy cleanup. Foil is your friend when using the GOSM!

BobBrisket
09-07-2008, 02:39 PM
I love my GOSM gasser too. Couple things, I bought cake pans and subbed them for the stock wood and water pan. They will hold more water and wood. ALso get an automotive drip pan for under the smoker. THey leak a lot of grease throught the legs and it makes a mess. Lastly, save the beer for your internal water pan. It really won't help with flavor. You could things like onion, garlic, orange, lime, herbs in the water if you want an aroma, but even those won't impart any flavor. Also leave the top vent open all the way all the time.

Looking really good so far.