GOSM Wood Question (amount)

Discussion in 'Propane Smokers' started by thadius65, Oct 17, 2007.

  1. thadius65

    thadius65 Smoke Blower

    Ok, so I am going to start working from cheese to sides and meats. I am using a coffee can with holes drilled on the one side. If I am going to smoke something for say 3 hours, how much wood do you put into the coffee can. I use mostly chunks, not chips.

    Is it better to use less and refill as you go, or ??

    Next smoke is Dutch's beans. Using sugar maple this time.

    Thanks for the help.

  2. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    I've had great success at putting 2 or three chunks in the holder, let them smoke until they turn white ashy (whether the smoke is visible or not) and then adding 1 or 2 more until I reach the smoked level I want or until the meat is at 140 or greater. I usually check it when I spritz or add water to the bowl which is about every hour to an hour and a half. IMO, if you open the door any more than that, you're not cookin', you're lookin'.

  3. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Ted, my friend has a GOSM, the first time he used it, he filled the wood pan, 15 minutes later, he took it out and dumped it, then put 3 or 4 smaller chunks back in. He adds a few at a time after that. Terry
  4. billyq

    billyq Smoking Fanatic

    I think this depends on 2 things:
    1. How smoky you like your meat to taste
    2. What kind of beast are you smoking.

    Chicken takes just a little smoke, while brisket and pork butts can take alot more smoke beacuse they are a denser peice of meat. I've seen people cook briskets by putting smoke on them the entire cook. Just to be safe, use less tham more your first time out. This 'Q thing is a long journey, and you learn alot along on the way.
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    I'm a newbie and each time I've used my smoker, I'll start off with 2-3 chunks of wood, then when the wood begins turning to white ash, I add another piece of wood, thinking that since I cannot see any more thin blue smoke coming from the chunks its time to add another chunk. Am I adding new chunks of wood prematurely? Once again thanks...... I hope you don't mind me asking what could be so simple a question.
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    I use the GOSM and only put in 2-3 chunks to start, once those chunks turn to ash I will add one chunk at a time until I reach the internal temp. I want depending on what I am smokin. If you put to much wood in there you are going to get white billowing smoke.......no damn good.
  7. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    It also depends on the type of wood you are using.. I like a heavy flavor so even with mesquite I will just about always use at least 6 chunks and then refill several times once the smoke stops.

    Most people would probably prefer about half that much with mesquite.

    Now pecan can be used, in my opinion, a little heavier and even throughout the entire smoke in my opinion.

    It is milder and the flavor is solid but not overpowering.

    It really does come down to experimenting and finding out what you and your family likes. As has already been mentioned, start with less and if you decide it needs more then make a note to add a little more next time.
  8. wilson

    wilson Meat Mopper

    Please excuse me if this is a stupid question.... but is there a picture of the coffee can mod for the GOSM Gasser??? I would like to see how it is done. I am tired of having to fill the wood box that came with it.
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Ron, my friend with the GOSM, just bought a small cake type pan from Walmart. Its about 8 in square and he sets it kind of kitty corner so it doesn't block the heat. It is a plain metal pan, no coating. Terry
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah........or even for just using in a ecb.........right now i am using the wood tray from my brinkman gasser..........its a real heavy peice of metal......so takes awhile to heat up............

    i have seen mentioned here a coffee can........but can a fire get so hot to melt the thin metal of a coffee can?


  11. wilson

    wilson Meat Mopper

    Thank you for the idea of using a cake pan!

    I was thinking the same thing too, thats why i wanted to see a pic of it.

    I have small cast iron grill that I use in my GOSM Charcoal unit with a hot plate for cold smoking. I was wondering if I could us the grill in the gasser to hold chunks, But I'm affraid the wood would just catch fire and burn, because the grill has no sides or lip on it. Any thoughts???
  12. thadius65

    thadius65 Smoke Blower

    Ron (aka Fellow PA'er),

    Here is a picture of my GOSM with coffee can. The only "mod" done was to slightly lift the left and right brackets holding the water pan upwards. This provided the small amount of extra clearance needed.

    Hope that helps.

    SMOKE ON! [​IMG]


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