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View Full Version : GOSM Example #2



Kew_el_steve
01-19-2008, 09:41 AM
Here's my GOSM. She's turned out some great grub...

I usually use chunks, soaked. A bottle of LP is good for about 30-40 hours of fun. Takes about 30 minutes to get her warmed up; 15 with water pan only on high heat, add the wood pan/chunks for another 15, turn it down to 50% throttles, and add meat. Always run with the exhaust wide open. Usually once an hour spritz, add chunks, add water. Takes about 1-2 minutes and back up to temp in about 3-5 more. Quick rebound prevents "if you are looking, it aint cooking".

First shot. Sitting bolted to her base. Threw out the POS thermo and added a calibrated 3" door thermo. Base is ply and 2x6 with locking casters. Really easy to move around and gives me a shelf to hold my smoking chit (accessories). ALL hardware was changed-out to stainless.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-172S.jpg

Right side. 2x4 holds two Maverick dual-probe units and a rain hood for all-weather operation. Can't really see, but there are four holes drilled in her right side for probe wires in to each shelf level. Added a threaded eye-bolt to hold up the regulator.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-173S.jpg

Left side view. Chain holds her door open against the handle in the wind while spritzing and changing chunks over.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-174S.jpg

Inside view. I took out her chip stand and water pan mounts. Added four threaded rods and supports made out of 1/8 x 1 steel strip, from the Depot. Ultimate adjustability...

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-175S.jpg

Better view of supports.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-176S.jpg

Wood chunk pan made out of steel cake pan with teflon coating removed.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-177S.jpg

Water pan.I use an Anchor-Hocking pyrex pan. HEAVY. Much more sturdy than a Dow-Corning pan. Haven't broken it yet, and have another one in the kitchen for a backup. My wife doesn't know it's a backup...shhhh.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-178S.jpg

Shelves in. You can see the holes for probes in the side.

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-179S.jpg

A view of the Yuengling that is a so necessary part of the experience...before, during, and after...

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-180S.jpg

An experiment:

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-026F.jpg

TX Sandman
01-19-2008, 11:17 AM
http://bestsmileys.com/thumbs/7.gif Thanks for posting, Steve! I was just thinkin' about your GOSM and hopin' you'd add it here.

Kew_el_steve
01-19-2008, 11:30 AM
Not a problem. Maybe it will give someone an idea, and they can take it to the next level...

Bbq Bubba
01-19-2008, 11:53 AM
Nice mod's Steve......don't you lose a lot of heat thru those big hole's???

PigCicles
01-19-2008, 04:33 PM
Looks good Steve. My GOSM has taken on some war wounds while battling the high winds the last few years. It doesn't seal up so well any more, but still puts out good food.

Thanks for sharing your mods.

Kew_el_steve
01-19-2008, 04:33 PM
Bubba,

If you mean the four 1/2" holes on the side, you lose some. A GOSM makes a lot of heat because it isn't sealed on the door and isn't insulated. The burner section has plenty of air coming in, so it loses a lot in general.

That said, it has a water pan that I put about a 1/4" in every hour, so things stay moist. If you need more heat, you turn up the knob. A bottle last about 30-40 hours; never really kept track of it. So it really isn't a big deal. It works. It does need to be tended about once an hour, so no overnight smokes.

If you look at the pic, you can see smoke coming out of the holes on the right side, and the door seal on the left. But it works pretty well...

http://i238.photobucket.com/albums/ff22/kew_el_steve/MVC-244F.jpg