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  1. cascadedad

    Weber Digital Thermometer

    Has anybody used one? I bought one at the local hardware store. Just had a second to turn it on, haven't even had a chance to read the instructions. The packaging gave almost NO information on how it works. It looks to me like you set what kind of meat you are cooking (pork, beef, etc.) and...
  2. cascadedad

    Need a Potato Salad Recipe

    I'm looking for a tried and true, basic recipe for some good potato salad. Thanks in advance.
  3. cascadedad

    GOSM & Smoke Ring

    Folks, I would like to take this opportunity to thank member.............. Reflect. I had posted previously, that I was not getting any smoke ring when using my GOSM. I really didn't care, the flavor was great so it didn't bother me. Reflect sent me a PM and suggested I put a couple pieces of...
  4. cascadedad

    Help on butts

    If there is anyone still awake, or an early riser to answer this it would be great. Things have been crazy around here with kids starting school and sports for them 6 days a week. I did manage to get to the store today and bought some ribs and also 2 pork butts. The butts are boneless and ~3...
  5. cascadedad

    First Packer Brisket, Q-View.......

    to follow, (made ya look!!!!) 11 lb packer. 2 1/2 hours in. Thanks to SmokyOkie for answering several, ok a lot, of questions. Stay tuned..........
  6. cascadedad

    GOSM Low Heat Fix (w/pics)

    OK, as I promised. I have only been able to get my GOSM down to about 250* to 260* during the heat of the day (temps between 90* and 100*). So, as recommended in another thread, I purchased one of these. http://www.bayouclassicdepot.com/nv1...urner_part.htm When I went to install it, the...
  7. cascadedad

    Second ribs & first tenderloins

    OK, ran by and picked up some ribs and tenderloins after church. Just could not wait until next weekend. Rub and mustard on all of it and into the smoker GOSM. This is 1 1/2 hour in. I am going to do the 3-2-1 on the ribs and was thinking about doing the same exact thing on the tenderloin, just...
  8. cascadedad

    Anyone use your GOSM on High???

    The reason I am asking is because I, like quite a few others I am reading, are having a tough time getting down to 225. I would love to have 225 my temp when I am about 1/2 way between the "low" and "medium" setting on the burner so I have some room above and below. Also plan on smoking some...
  9. cascadedad

    First ribs..............

    With a small chicken thrown in for fun. I got home from work yesterday and got busy. My wife had picked up a rack of ribs at WalMart. They were vacuum packed and I think it said extra meaty, or something like that. I am not a meat expert, so I have a lot to learn in that regard as well as...
  10. cascadedad

    How long to keep the smoke going?

    Newbie here. I just bought a GOSM and am excited to do a brisket. I have Mesquite chunks and am wondering how long to keep adding wood? I read on another site that you can ruin the brisket if you keep the smoke on it for too long. Advise/Tips??? Thanks in advance.
  11. cascadedad

    GOSM low heat question

    I am new, you can see my into in the Roll Call section. I bought my GOSM from WalMart and it is the one that has one vent on top, but none on the sides. I seasoned it tonight. I also set the controller on low. Had water in the pan and the vent fully opened. I put a thermometer on the middle...
  12. cascadedad

    New guy from Washington state

    I lived in Dallas, TX for a couple years and since moving back to the west coast, I only get BBQ when I travel. Lately I have had a "hankerin fer brisket". Decided to try some in my OLD Big Chief. I hadn't found this site yet, but read a lot of things on the internet. Well, the old Big Chief...
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