GOSM Smoke Box Mod

Discussion in 'Propane Smokers' started by sqwib, Oct 4, 2007.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Quick mod question here.
    As everyone knows and I soon found out, the GOSM smoker box is too small.
    I recently purchased a 2 quart Dutch oven that I will drill holes into the top and use as a smoker box.
    My question is, without doing any serious modding, the new smoker box will be 1†closer to the flame, will this affect the performance of the smoker.
    If so I may have to move the water pan up an inch.
    Lowering the Smoker box Holder is the easiest way.
     
  2. squeezy

    squeezy Master of the Pit OTBS Member

    Should not be a problem as far as I can see ... it is easy to add wood to the original smoke box isn't it?
     
  3. billyq

    billyq Smoking Fanatic

    Dont ruin the dutch oven! Do the coffee can mod.
     
  4. deer meat

    deer meat Smoking Fanatic OTBS Member

    Hey man don't ruin that D.O. just use a cheap 9" baking pan.



    Just lay a few un-soaked chunks in the pan and you will get the TBS. When the chips burn down just add to the pile of coals in the pan.
     
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    IMO the dutch oven is way too big for a wood chip pan. I use a metal camping plate that fits perfectly on the holder and have used an 8 inch iron skillet. You want the chip pan to be able to heat up rather quickly and produce smoke in the 225 degree F range, respond to any temperature changes you make in a reasonable amount of time and maintain a constant temperature. Go with something lighter.[​IMG]
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    To the guys using coffee cans and pie pans.
    Do you cover them with a lid or just drop the chips in?
    If the smoker box doesn’t need a lid, I do not have to modify anything.
    The little Dutch oven sits perfectly and has clearance to slide in and out, without the lid.
    Is there a benefit to having the smoker box covered?
    I have no other use for the Dutch oven and its so convenient
    I think the Dutch oven is only 2-1/2†x 8†pretty small, but great for a smoker box.
    I don’t believe the Dutch oven is thicker than my skillets.
    I thought the cast iron would hold the heat better (once hot) than a pie dish??? not sure!
    NOTE: If you are using pie pans, make sure there’s no Teflon coating.

    As usual, everyone has been a great help
    Many Thanks
     
  7. billyq

    billyq Smoking Fanatic

    No need for a lid on the smoke box IMHO. I use mine with rather large chunks oak "biscuits". It never has had a problem. If you use the coffee can mod, no need for a lid either.
     
  8. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I use a bread pan, usally I don't cover it. But for some reason when ever I use apple, it flames up so I will cover it with foil in that case.
     
  9. squeezy

    squeezy Master of the Pit OTBS Member

    My CCSV similar to the GOSM has a shallow cast iron pan that can hold more wood than should be allowed ... in fact I started a fire once using too much!
    For my other gassers, I use a 48 0z. tin with a piece of foil over the end and a few small holes punched through to keep the wood from going to flame ... incidently, makes charcoal that way too!
     
  10. deer meat

    deer meat Smoking Fanatic OTBS Member

    No cover on the pan. And the reason for the baking pan is because of the thickness compared to cast iron boxes. The baking pans and coffee cans will create smoke faster at a lower temperature.
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Got it, hey thanks everyone
     
  12. av8tor

    av8tor Meat Mopper

    Is there an optimal distance from the flame to the bottom of the smoker box? Anyone try two heights, one closer to the flame for the lower temp smokes and one factory height for hotter temps.

    Is there an optimal depth for a smoke box? When I read of those using a large coffee can how tall are you using?
     
  13. I have found that when i'm smoking on a very small flame, like for jerky, that I had to move the chips down right on top of the flames to keep the smoke going
     

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