Coltrain
Knows what a fatty is.
- Joined
- Mar 17, 2008
- Location
- Roseburg, OR
I picked up a lightly used GOSM-BB last month and after cleaning it up have got a few smokes done. Here's what I've done so far:
Fist smoke was a chicken. I stuffed the smoke box with a mix of wet/dry apple and alder chips, cranked the temp up to about 300 and let the bird go (sprinkled with butt glitter) for about 6 hours. This thing pumped out thick white smoke for about 5 hours. Bird came out looking good, but tasted way too smokey - probably from the thick white. I just couldn't get it to go to thin blue. Bird also seemed a little mushy - maybe over cooked? But it seamed moist. Ended up throwing out most of it because of the flavor.
My next smoke I did some spare ribs and a chucky. This time I filled the smoke box with hickory chunks and set the smoker at about 225. Still had some issues with thick white, but not as much. Ribs just had John's Seasoning Salt since the wife doesn't like spicy. Chuck had some "cow crust" recipe I found on google. Ribs went 2 hours in smoke, 1.5 in foil with butter and brown sugar, then about 1 hour out of foil Tony Roma's Carolina Honey sauce (my wife's favorite.) Ribs turned out great - just a little too smokey.
Chuck finished off in about 6 hours - took it to 165, then put it in a pan with beef broth and covered with foil. Cooked it until the probe went in with little resistance.
Put it in the fridge over night, then put it in the oven at 350 to warm up. Pulled super easy and was nice and smokey. Didn't care for the rub - I'll try something different next time.
After pulling we made them into chucky tacos. Super good.
After sending pictures to my brother and dad from the last 2 smokes they wanted some. This last weekend we had a family gathering so Thursday night I went home took a chunk of meat, slathered it in mustard, covered it in butt glitter and let it smoke with hickory for 2 hours. Then I glazed it in a mix of melted butter, brown sugar, cayenne and captain morgan spiced rum. Then let it smoke for another hour. This time I used about 3 big chunks of hickory, and it was thin blue the entire time. I pulled it out of the smoker, let it cool and tossed it in the fridge. Took it to my parent's house on Saturday and heated it up on their gas grill. The meat came out great. But my family was surprised when I showed them the meat - it was Spam! - and it turned out really good. I'll throw a few cans of this in the smoker then next time I have it fired up.
Fist smoke was a chicken. I stuffed the smoke box with a mix of wet/dry apple and alder chips, cranked the temp up to about 300 and let the bird go (sprinkled with butt glitter) for about 6 hours. This thing pumped out thick white smoke for about 5 hours. Bird came out looking good, but tasted way too smokey - probably from the thick white. I just couldn't get it to go to thin blue. Bird also seemed a little mushy - maybe over cooked? But it seamed moist. Ended up throwing out most of it because of the flavor.
My next smoke I did some spare ribs and a chucky. This time I filled the smoke box with hickory chunks and set the smoker at about 225. Still had some issues with thick white, but not as much. Ribs just had John's Seasoning Salt since the wife doesn't like spicy. Chuck had some "cow crust" recipe I found on google. Ribs went 2 hours in smoke, 1.5 in foil with butter and brown sugar, then about 1 hour out of foil Tony Roma's Carolina Honey sauce (my wife's favorite.) Ribs turned out great - just a little too smokey.
Chuck finished off in about 6 hours - took it to 165, then put it in a pan with beef broth and covered with foil. Cooked it until the probe went in with little resistance.
Put it in the fridge over night, then put it in the oven at 350 to warm up. Pulled super easy and was nice and smokey. Didn't care for the rub - I'll try something different next time.
After pulling we made them into chucky tacos. Super good.
After sending pictures to my brother and dad from the last 2 smokes they wanted some. This last weekend we had a family gathering so Thursday night I went home took a chunk of meat, slathered it in mustard, covered it in butt glitter and let it smoke with hickory for 2 hours. Then I glazed it in a mix of melted butter, brown sugar, cayenne and captain morgan spiced rum. Then let it smoke for another hour. This time I used about 3 big chunks of hickory, and it was thin blue the entire time. I pulled it out of the smoker, let it cool and tossed it in the fridge. Took it to my parent's house on Saturday and heated it up on their gas grill. The meat came out great. But my family was surprised when I showed them the meat - it was Spam! - and it turned out really good. I'll throw a few cans of this in the smoker then next time I have it fired up.
