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  1. paulwink

    BBQ noob from central IL

    Welcome to the forum. I am a central illinois noob also. Just bought my GOSM about 3 weeks ago. So far have smoked a pork shoulder for pulled pork, made some beef jerkey, and smoked a pork loin. Still learning buy my mistakes are not tasting too bad so far. welcome
  2. paulwink

    Pork Loin Questions from Newby

    Hello to all. Completed first smoke last week. Pork Butt. Took 16 hours and I nearly went crazy. Learned a few things. will go better next time. I want to cook pork loin this weekend and have a few questions: 1. to brine or not to brine? If so, in what and how long? 2. to wrap in bacon or...
  3. paulwink

    First butt is on

    Well...it has been in foil now for two and half hours and the tem is only up to 172. Not sure if this will ever get done. I am being patient, but it is getting tough to wait. It has been on for 13 1/2 hours so far. Will keep you all posted.
  4. paulwink

    Jerkey question

    Ok, I want to make jerkey. That is probably the main reason that I bought a smoker. I have a GOSM and in playing with it the last few nights, I can not get the temp down below 200. I have the top vent wide open. My model does not have any bottom vents. (should I add some?) My gas/temp...
  5. paulwink

    First butt is on

    Thank for the tip. My wife the fire marshal already made sure smoker was well away from house. I will try the mop next time. Can i just dissolve the spices in the juice/bourbon and spray on? After six and a half hours internal temp is 140. I thought it would be a little higher by now, but...
  6. paulwink

    First butt is on

    Hello to all. Just joined this board today. Have been viewing for about a week now and want to thank all for great tips, pix, and info. Bought a smoker 2 days ago GOSM (need to learn all these abbreviations) and seasoned it up. Put my furst pork butt on at 6:00 AM and went to work. Had my son...
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