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  1. johnt

    Old school OKJ offset or new OKJ reverse flow?

    Hi guys! I'm looking to jump into a offset. I have been considering a new reverse flow OKJ but found a original (1/4" steel) OKJ for sale for several hundred $ cheaper. It looks to be in decent shape, would need cleaning, paining fire box and a few rust spots on the wheels etc... What are your...
  2. johnt

    Review of barbecuewood.com's wood

    I ordered their sample pack of wood to try a few different types 6 different woods 2# ea. I haven't actually tried the wood yet but by just looking at it I'm not impressed. Seems they let their wood just sit on the ground to dry, this can't be good can it?? A couple of the chunks have some mold...
  3. johnt

    HELP...wife is cutting me off

    While running the GOSM last weekend I got what seems to be grease/smoke on the patio pavers. Seems the GOSM likes to seep some goo down the legs of the smoker. I've been informed no more smoking until I get the stuff of the pavers. I've tried simple green full stength with little or no effect ...
  4. johnt

    What to use to turn large cuts of meat

    I'm currently smoking a couple of butts and am having a hard time turning them after they reach a int. temp of 150 or so. Bear hands after that are out of the question, to hot! If I use the kitchen oven mits the wife would kill me as the rub will stain. What do you guys use that have the...
  5. johnt

    Todays mission Img heavy

    Today I started the 3 Butts for the block party. 16.8 lbs. total. Last night I rubbed them down and set in the fridge to get happy. Naked all rubbed down In the smoker at 0700 4 hrs in to the smoke. smoker temp. 230 - 235, internal temp. 155 & 156 Is there any reason to keep smoking...
    • johnt
    • Thread
    • Replies: 15
    • Forum: Pork
  6. johnt

    Pulled pork for the weekend

    We have a block party this weekend and I'm going to do some pulled pork. As I don't want to smoke for 20 hrs.,unless I have to, would it be better to get say 2 4-5 lb. butts/shoulder or one 8-9 lb. Or will it not make that much of a difference? Thanks
    • johnt
    • Thread
    • Replies: 7
    • Forum: Pork
  7. johnt

    What style am I lookin for

    We have a block party coming up next weekend and I'd like to make some pulled pork for it. I did a pulled pork smoke 2 weekends ago and it was great tasting meat. I used the finishing sauce by soflaquer and it added a great flavor, and used Jeffs BBQ sauce on the side, it was good but the BBQ...
    • johnt
    • Thread
    • Replies: 10
    • Forum: Pork
  8. johnt

    Pulled pork this weekend

    I started a pork but @ 3pm today for my first try at pulled pork. The GOSM has settled in at 230* with good smoke from a chunk of Hickory and Apple. The smoke sure smells good ! I'm going to try Jeff's finishing sauce on it when its done. Now to start making the Wicked Beans I'll keep ya'll...
    • johnt
    • Thread
    • Replies: 13
    • Forum: Pork
  9. johnt

    Another Thermometer Question

    I just installed 2 char-broil themometers in my mini GOSM, 1 below the top rack and 1 below the bottom rack. I checked them both in boiling water and they were pretty close, thought they read a little high. When I did a test run on the GOSM I noticed a wide variation in temp, ( top rack 250...
  10. johnt

    2nd smoke with the GOSM

    I went all out this time rack of ribs, ABT's, Wicked backed beans, and a small Fatty. Had all three racks filled, figured if I was going to smoke then fill her up. I put in 1 chunk (fist sized) of apple and a few chips each of hickory and mesquite. The apple lasted about 1.5 hrs. before...
  11. johnt

    1st smoke on the gosm

    I got the new GOSM yesterday and seasoned her up. Today I thought I'd do a whole chicken to start. It turned out pretty good except for the skin 250 deg. until the meat was 140 then cranked her up (400 deg) until the meat was 177 then took it out. It was very tasty but the skin was like...
  12. johnt

    noob fro Illinois

    Howdy... As the title implies I'm very new at this smoking buisness. In the warm months I become the household outdoor cook, you know the "I'm not heating up the kitchen" thing. I do ok but, while steaks and burgers are ok, it gets old and I was looking for something else / better. Then I ran...
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