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Recent content by igolf2
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Ricky,
I attached to the door only, the self adhesive gasket fit perfectly around the Big Block door and I have not had any problems with fibers. Guess having gaskets on both surfaces will work just fine.
Your latch looks fine - as the gasket compresses the adjustable helps to compensate.
Hi,
I'm the original poster and the big block is still working perfect - the gasket is still working after almost 2 years. My Big Block had the spring handle latch that I never liked so I installed a De-Sta-Co #323 2 piece clamp ($12 at Amazon) - it's adjustable and really latches the door...
Passed down from my Dad and the only way the family likes burgers anymore. Take two patties (or use a Stufz) and a generous slice of Bermuda onion - put the slice onion on one patty and cover with the other patty and seal the edges real good. Salt and pepper and grill. Easy but so good. Also...
I recently bought some self-adhesive ceramic smoker gasket off eBay and installed on the door of my recently purchased GOSM Big Block - I cut to fit and cleaned the door rim very well with cleaner and Isopropyl alcohol then installed gasket and closed the door for 24 hrs. to set the gasket...
Agree with RdKnB - Have similar problem here in Ohio - I just made a windbreak from a large sheet of plastic board I had laying around and all is good - Smoker cruising at 315
Hey Fellow Buckeye!
Welcome - this is a great site with lots of info. I have a GOSM propane big block and love it for the "set it and forget it" kind of smoking and it turns out really good BBQ but nothing beat a Big Green Egg for quality of food it produces ( IMHO ) - have a friend with a...
I have brined a Butterball Turkey before but with only a small amount of salt of a regular brine - I use mostly applejuice, garlic, brown sugar, onion powder and cut up lemons and oranges etc. - turns out great - just cut the salt way back or completely out of your brine - Did one recently...
McCormick's came out with "Smokehouse Maple" seasoning that is just plain fantastic! I use it straight ( it's a bit coarse so I run it through a mill ) and I use it as a base for my own recipe rub.
Give it a try - it's good on most anything - pulled pork, ribs, brisket, poultry ( have not...
Thawing a partially thawed bird in the brine solution is fine (just keep it cold!) - don't stuff the bird just put a cut up onion, some celery, etc in the cavity to help flavor - and HAVE FUN!!