First run on the gosm. Mixed feelings

Discussion in 'General Discussion' started by pridetv, Aug 24, 2013.

  1. pridetv

    pridetv Newbie

    Smoked ribs and chicken (thighs and legs). Love the ease of use of the gasser. Once I got the feel for it I was able to keep the temp very consistent. S I took my son to an Italian festival for a couple of hours. I came back and the temp dropped to 163. Not sure why it happened but I got it back on track. I need to do the needle valve mod soon though. I ended smoking two racks of pork. Both rinsed, dried and membrane removed. Lathered yellow mustard on both. One got just salt and pepper and the other was a rub made from chipotle dip seasoning, brown sugar and salt. I did the 2-2-1 process but because of a large storm I had to finish in the oven. Solid smoke ring and very moist ribs but I didn't much care for the wood I used. All I had was cherry wood and I won't use that again. Funny thing is that I get so into making great rubs but the salt and pepper ribs were great I mean great. I
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pride, evening.....  Glad the ribs turned out OK.....  I don't care for cherry either...   Try alder or maple for a smooth mild flavor and go from there....    Maybe with a touch of mesquite when smoking beef...      

    Dave
     
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  3. flash

    flash Smoking Guru OTBS Member

    Nothing but Cherry and Oak for my ribs !!  GOSM Charcoal to Propane Conversion.  Maybe our Cherry wood is different here??

     
    Last edited: Aug 25, 2013
  4. pridetv

    pridetv Newbie

    Great looking ribs flash.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Needle valve is a big plus for temp control in the GOSM. You didn't mention the water pan. Did you have it full of water? I have mine filled with sand. It really makes a big difference helping to maintain constant temps especially when the weather is crummy. I smoke in mine during all kinds of weather and can maintain constant temps no problem.

    For pork I prefer milder woods. Apple, peach, alder, pecan all are tasty.
     

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