GOSM Heat Problems

[coffee_junkie]

So I discovered recently that 220-250 wasn't max temperature on my smoker. If it is cold outside (15 degrees F or lower) 200 is the max heat I can get outta my smoker. 220-250 is perfect but sometimes I want to cook when its cold outside, does any body have any suggestions on how to get a little more heat on those cold days? Do you think the regulator is bad? Any body else have this problem?
Any advice would be greatly appreciated.

 

[keith4bbq]

Iâ€[emoji]8482[/emoji]ve seen other threads that suggest draping a welding blank over the smoker on those cold and windy days.

 

[tell you what bbq]

Last wknd. -- DAYTONA -- couldn't get welders blanket. Got a 'moving diaper' (furniture blanket) -- and double folded. Cut a hole in top...made sure did not drape over air intake on bottom sides. Worked well.

Put a termo. thru a piece of hickory chunk...allowed me to see temp on an outside digi-meter

 

[fired up]

I have a GOSM and have no trouble at all keeping heat in cold weather. When it is between 1-20 degrees outside my dial is set a little above medium. Are you using the built in thermometer in the door or a digital probe thermometer?

 

[justsmoke2]

Try checking your tank connection. Shut everything down, disconnect, and then reconnect making sure the tank connection is on tight. I had similar problems and it was when my kids hooked it up for me. No matter what i did I couldn,t get it hot. Your smoker has to be off before turning on the gas. Even though you are getting gas the connection may not be right.

 

[igolf2]

Live in the "Snowbelt" Northeast Ohio and it gets COLD! here - I have no problems keeping my smoker up to temp - really helps to have a wind break - I use a large piece of hard plastic wall board to shield the smoker from the wind and it works great! Without I have difficulty holding temps.
Just my 2 cents.

 

[pignit]

Junkie.... I have a MB NG single wall, very similar to the GOSM. I installed hardibacker board to the walls and top to create a little more heat retention. I didn't take it to the corners but that would help even more. Very cheap mod and well worth the time. I can run mine up to 300 with no problem. It's a thought.

 

[coffee_junkie]

Even on regular days 40-50 degrees outside I have to run on high to achieve 250 and it usually only gets there at the end of the smoke, I am using the thermo probe that came with the smoker but can judge that it is pretty accurate based on cooking times and the temp it reads, but it is a good point I should check it with my digi probe. It works okay for me on cold days but just takes longer thank I would like.

That is a great idea pign' I have also thought about 2" rigid insulation attached temporarily on the really cold days. I may just do that mod, did you use high temp paint to paint the hardibacker? Mine could use a paint job anyways.

 

[seenred]

Hey Pig, its hard to tell from the picture. How did you attach the hardibacker board? Looks like maybe screws w/ large flatwashers?

 

[forluvofsmoke]

1st: which model GOSM/what size?

2nd: what are your draft/vents set at?

I have a 3405 GW, the smallest one @ 14"D x 16"W x 34"H (4 rack space)and on a really cold and windy day (-20 with a 20 MPH wind, I can still hit o0ver 200). I normally do what ever I can to block the wind, any outdoor cooking appliance hates the wind with a nuclear passion...wind kills temps (big and fast).

I have no mods and can achieve over 400 and as low as 180 on a 70 degree day. Maybe I just got a really good rig, but, I doubt it, 'cause I had to change the gas regulator last winter (ruptured diaphram). With no wind, I can range as low as 110 degrees above ambient temp, and about 350 above ambient.

Come on back and let me know where you're at on these items.

Eric

 

[dave958]

When its cold out this how i get worm lolol

 

[pignit]

Yep. I used a can of high temp and rolled it on. You could run the hardibacker all the way to the corners and seal it and it would be much more effecient than the way I did it. I just wanted a helping hand. Wasn't having a real problem, just wanted to be more effecient than the single wall.

 

[pignit]

I used bolts with washers inside and out. You can see them. Six per panel. I also put one on the top.

 

[bb53chevpro]

Try this.






Notice the last pic. The dial is on low and temp up nice. It was only running for 10 minutes.

Hope this helps.

 

[coffee_junkie]

Not sure exactly what size but sounds like the same dimensions as yours, I can just barely fit 30lbs of kielbasa in there. I set the draft damper on the top to about 1/4"-1/2" and the bottom two dampers I have open 1" to 2.5".
Adjusting the dampers doesn't seem to make a very drastic change in temp...maybe 10-20 degrees I have never seen 300 on my rig.
Maybe I need a little lesson on draft damper adjusting.... My philosophy is the top one would let the heat out, and the bottom let the fire get more air and burn the fire more betta. Am I wrong in this thinking?

 

[forluvofsmoke]

Hmm...that sounds like a 20" wide (having bottom draft controls). Mine just has one on the top, none on bottom. I'm not sure if the burner housing is the same as mine. I have a non-adjustable bottom (burner housing).

I'll just think to the keyboard here: if yours will create a good draft without opening the bottom, or, when they are nearly closed up tight...try that...close the bottom tight, run the top at about 1/4 open and just put a high flame to it and see how she acts. Mine will tell me when she's happy...I get a rumbling sound if the draft is too much, then she gets a bit more quite as the I close the draft down. It depends alot on the wind. If it is calm, I might have to run about 1/2 to 2/3 open on top....windy, she wants to shiver-up and run a little tighter on the draft. Main thing I learned is to listen to the burner...rumbling is too much draft. Open it up until you hear it, and then back it down so it gets quiter.

Try that...also, watch temps for a couple minutes with each adjustment of the draft. You may find that the lower vents can be run mostly closed...I'm not sure on that.

This reminds me of my first couple times of firing up my GOSM about 4 or 5 years ago...they can be an adventure, but once you find out what she likes, it can make for a remarkable relationship. Figure out what makes her purr, and the rest will be history...

Your next questions will probably be how to get the thin blue smoke started, and then, how to keep it going, then, how long it should last...Heh-heh...(been there, too).


Eric

 

[forluvofsmoke]

The factory therms are a crock and have to be proven trust worthy (sorry) it's true, even the better smokers therms aren't that great. They need to be calibrated, right out of the box. If it cannot be calibrated, then, it can be ignored and a good aftermarket therm used instead.

Eric

 

[flash]

Alot of mod talk but I'll ask if you are using water in your pan? If so, try using Playbox Sand instead. You will get higher and more constant temps using sand. Protect it from drips with a piece of foil. Playbox sand is moist and you can reuse it several times just by adding alittle water to get it back to consitancy.

 

[blzafour]

I had this problem once. I had my son fire up the smoker for me and I couldn't get no heat out of it for nothing. After I got to looking around to see if I could spot a problem, I found he had the valve on the propane tank ALL the way open.

All you need to do is just "crack" the valve open about a 1/4 turn. After I did that, we was back in business again!

I got a GOSM and have no mods. and live in Wis. where it gets below 0 degrees alot. I smoked the other day and it was -8 degrees out. The GOSM held temps. just fine.


Blza

 

[travcoman45]

This is similar ta what andy did, but usin a aluminum foil faced foam board, rated ta over 250*, had it in the 325 zone an wasn't even warm ta the touch yet.


At 25 below zero an wind, ya couldn't get up ta temp, this made a huge difference, It perty much just sits on the box, easy ta take off fer summer an reuse next year.

Made a huge difference, got my temps up an don't have ta run the burner wide open no more! I still use water in my pan, Got four bricks in the bottom fer a heat sink.