Baptisim for my new GOSM Big Block

Discussion in 'Roll Call' started by av8tor, Feb 16, 2008.

  1. av8tor

    av8tor Meat Mopper

    Well between my new Grandson and work it took me a week to produce some smoke but here it is. Did a season burn in of the smoker the night before with a rub down of used peanut oil from my turkey fryer. The started simple with a chicken using Jeff's rub. We did a 9 hour brine soak then butterflied the bird. Wow was it ever tasty and juicy. May actually cut down on the soak time for the brine next time. The foil packs were cut up red potatoes diced onion red-pepper garlic salt, pepper, cheese, butter and a little balsamic vinegar.
    It's going to be a great summer.

    [​IMG]
     
  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    You are gonna like that GOSM. Easy to use and makes good Q right out of the box. It does not need any modification. I use playground sand instead of water in the pan, works great.
    Keep those pics coming! [​IMG]
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks great and sounds mighty tastey![​IMG]
     
  4. richtee

    richtee Smoking Guru OTBS Member

    FYI- poultry on the lowest rack of the smoker... contam issues with raw drippings. Great lookin' boid tho... how's the grandbaby and mom?
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    Yeah .. you got to be careful about contaminating that foil ... [​IMG]
    That bird looks good butterflied ... reminds me of folks laying on the beach!
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great lookin Q and smoke you've got going there. What Richtee said about chixs, lowest rack to be safe. Congrats on your first smoke, just one of many more.
     
  7. Try using pickle juice on chicken and your rub, the juice is a good brime
     
  8. av8tor

    av8tor Meat Mopper

    Thanks for the good advice on the rack position. That's what I love about this place, always great information.

    Mom and baby are doing fine, thanks for asking. We just returned from their house and took Great Grandma with us.
     
  9. kookie

    kookie Master of the Pit OTBS Member

    Looks damn good...........Great job.........
     
  10. richtee

    richtee Smoking Guru OTBS Member

    OK it COULD leak or it COULD be ABT's. Shoot me at dawn. But I warned 'em. Betting it was not thought of is all.
     
  11. squeezy

    squeezy Master of the Pit OTBS Member

    My father once said, "Son ... yank their chain and they will come!"
    Sorry Rich ... just having a bit of fun with ya .... [​IMG]
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Sigh...I'm easy.
     
  13. triman22000

    triman22000 Fire Starter

    OK tell me why sand instead of water or juice?
     
  14. richtee

    richtee Smoking Guru OTBS Member

    For increased heat retention/levels.
    Evap'ing liquids remove heat from the system. Water's heat of evap is 540 Cals/Gm... that's ALOT of heat.
     
  15. triman22000

    triman22000 Fire Starter

    but doesn"t using liguid also help in flavor plus the moister in it?
    And what meats do you use it on? or do you use it on all?
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Arguable on the flavor. IF you use an aromatic type spice/concoction, some flavor will be imparted, but only thru condensation on the meat...which leads me to believe only during the early stages of the smoke, while the meat is cool enough to condense said aromatic vapors.
    As far as moistness... the deal is the air in the smoker can only absorb x amount of water/moisture before becoming saturated. At the saturation point no more moisture will be taken up from the pan- OR THE MEAT. That's how that works... and it DOES help. But it's incorrect to think the water in the pan INCREASES moisture of the meat..it lessens it's evap is the deal.

    Whatever ya like. On the drier types of meats...breasts, chops, etc. I use it.
     
  17. triman22000

    triman22000 Fire Starter

    Thats what I like about this place you always learn something new or a different way to do something
    Thanks a lot
     

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