GOSM & Smoke Ring

Discussion in 'Propane Smokers' started by cascadedad, Sep 10, 2007.

  1. Folks, I would like to take this opportunity to thank member..............
    Reflect.

    I had posted previously, that I was not getting any smoke ring when using my GOSM. I really didn't care, the flavor was great so it didn't bother me.

    Reflect sent me a PM and suggested I put a couple pieces of lump coal in the wood box with the wood. I tried it this weekend (almost forgot), and it worked.

    He had said that he got the tip from another memeber on the board.
     
  2. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    See why you hang out here? Not just pretty faces here. [​IMG]
     
  3. kueh

    kueh Meat Mopper

    Yes, the lump charcoal suggestion was posted here quite awhile ago. I tried it once, but the charcoal didn't light up. I haven't had a problem of a lack of a smoke ring and I do have a GOSM 3605g.

    Perhaps the smoke ring has something to do with cooker temperatures as well ? I've been keeping the temperatures at 250-270°.
     
  4. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Sooooooo.............. How does that smoke ring taste????? [​IMG][​IMG]
     
  5. It was great! Just like when there was no smoke ring. [​IMG]

    But I liked it when my daughter said, "Ah this is pink so it's not done!" I said, "So.......how did I cook the inside and not the outside???" [​IMG]
     
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Smoke and mirrors!
     
  7. tonto1117

    tonto1117 Master of the Pit OTBS Member

  8. richtee

    richtee Smoking Guru OTBS Member

    Hahahaha! Good one there!
    I have brine cured quite a few chickens...they are down right disconcerting in color...REAL pink, yet just about fall off the bone done.It's kinda weird. Have had to lecture many guests on the magic of curing...
     
  9. reflect

    reflect Meat Mopper OTBS Member

    cascadedad,

    It was, going from memory, Jim Minion who tipped me off on that.

    Take care,

    Brian
     
  10. I read the other thread. I will try briquets next time instead of lump.

    Parents are coming to visit this weekend. The smoker will be going non-stop! [​IMG]
     
  11. Richtee, Do you brine everything ??
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Nope. But fowl lends itself particulary well to brining. My jerky I cure... not the same obviously. Butts and brisket get rubs. Sometime I do cure ribs tho..."Hammy ribs"...very good!
     

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