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I'm very new at smoking but from what I have learned from
the folks at this site is that you want a thin blue smoke and not
a lot of quantity of smoke. (lots of smoke can cause a bitter taste to
your meat, caused from creosote residue left over from to much smoke)
Also the temp should be around...
It's been awhile since I've posted, have kept reading along though.
Finally got my own GOSM (last one from local Wally World) and put it
together on Sunday night. No damage at all, however I noticed that this
smoker doesn't have a lower intake damper, just exhaust damper located at top of...
I too have noticed since last week, after I couldn't get on the site cause it was not responding, that the post's are alot slower loading. I also thought it was my computer but other sites load as normal for my computer.
Just my input. I still enjoy this site more than any other. As a matter of...
I've looked for the "Acu-Rite" thermometer with probe on the internet and I haven't found any close to $15.00. The least I've found is $25.00 marked special sale from $39.00. Where do you purchase this meat thermometer fo $15.00?
Here is my two cents....
There is a lot of debate and discussion on the matter of our right's to own guns. It is constitutionally granted, thats a fact. And guns are just a tool which can be used for good as well as for bad. Guns do not kill people, people kill people.
I carry because it is...
I just joined this forum and have posted in the Roll call yesterday.
I have decided to purchase a GOSM as my first smoker.
My question is do I need to season this smoker prior to using it? And if so, which is the best way?
I tried to search this before posting and couldn't find anything on this term. There is posting's on FATTIES but I would like to know what "ABT" is abbreviation for I have seen what some look like but no explanation for the ABT. Hope someone can help straighten me out.
Thanks alot everyone for the welcome and advice.
I hale from Caldwell area out near a little spot in the road
called Sand Hollow.
I am leaning toward the gas smoker (for now) because of the conveinence
but probably will try other methods as time and experience increases.
Thanks again for the...
I am a "new guy" at this smoking thing. I have bbq in the past (steaks, hotdogs, and chicken) but I've been toying with the idea of expanding my skills.
I have been reading the forum and have gotten some great advice by just reading other threads.
My biggest concern has been what type of smoker...