Will (user name is a story from frat days) from Fort Mill, SC, essentially Charlotte, NC suburb.
Picked up on the forum while researching a GOSM charcoal the in laws are giving me. Used all of twice and stored in a shed-too bad I couldn't fit it on my jeep with the other stuff from their house sell cleaning.
Will complement my Weber kettle (smokenator add on and in my newbness I drilled a temp probe in the direct center top-that sucked) that I typically use for stuffed jalapenos, burgers, ribs on occasion, and chicken along with the wife's gas grill (she likes to grill but doesn't like to wait for charcoal if she's cooking-I'm not arguing :)).
Looks to be a lower end model-didn't get a chance to take pics. Where most GOSM have temperature gauges in the logo this one has one drilled (maybe he added it-not sure) further down the door. Will hopefully have it in my possession in a week. I foresee some once overs, a couple tweaks (charcoal area being #1), a seasoning, then a smoked chicken and some jalapenos to start.
Edit-found one that looks similar: http://www.smokingmeatforums.com/t/70436/adopted-a-gosm-charcoal
Looking forward to lurking on the forums over the next week while traveling for work.
Picked up on the forum while researching a GOSM charcoal the in laws are giving me. Used all of twice and stored in a shed-too bad I couldn't fit it on my jeep with the other stuff from their house sell cleaning.
Will complement my Weber kettle (smokenator add on and in my newbness I drilled a temp probe in the direct center top-that sucked) that I typically use for stuffed jalapenos, burgers, ribs on occasion, and chicken along with the wife's gas grill (she likes to grill but doesn't like to wait for charcoal if she's cooking-I'm not arguing :)).
Looks to be a lower end model-didn't get a chance to take pics. Where most GOSM have temperature gauges in the logo this one has one drilled (maybe he added it-not sure) further down the door. Will hopefully have it in my possession in a week. I foresee some once overs, a couple tweaks (charcoal area being #1), a seasoning, then a smoked chicken and some jalapenos to start.
Edit-found one that looks similar: http://www.smokingmeatforums.com/t/70436/adopted-a-gosm-charcoal
Looking forward to lurking on the forums over the next week while traveling for work.
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