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Results 1 to 5 of 5
  1. #1
    Join Date
    Jan 2008
    Location
    Whittier, Ca
    Posts
    55

    Default Regular smoke/long smokes

    I choose two different ways to handle reg/long smokes. For regular smokes i use the original cast iron box with an added handle. For longer smokes i use a coffee can with a handle. The small holes are for air circulation within the can, and the large holes at the top are for exhaust, I have to shim the water pan for clearance. Not much of a new and improved idea, but it works for me.
    Attached Images
    Hardware:
    GOSM Big Block
    Weber 22.5 one touch gold
    Brinkman All In One propane

    Favorite chiles:
    Red & Green Jalapenos, Serranos, Chimayo, Red & Green New Mexico, Chilaca.

    Woods:
    Mesquite, Apple, Hickory, Oak, Alder.

  2. #2
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    Very interesting... Your pic doesn't show many hours on the setup. Does it flare up? How often do you have to put more wood in it? Do you use chips or chunks? Do you soak the wood?

    You probably knew that I would be asking a lot of silly questions...you've seen my setup.


    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  3. #3
    Join Date
    Jan 2008
    Location
    Whittier, Ca
    Posts
    55

    Default

    Steve, I haven't used the coffee can yet, but when I do, I'll post the results. I don't usually soak the wood, and at the present time I'm only using chips mixed in with just a very few chunks of charcoal. Sorry I don't have more to tell. Thanks for the inspirations on the GOSM. I'll be posting the other mods real soon.
    Hardware:
    GOSM Big Block
    Weber 22.5 one touch gold
    Brinkman All In One propane

    Favorite chiles:
    Red & Green Jalapenos, Serranos, Chimayo, Red & Green New Mexico, Chilaca.

    Woods:
    Mesquite, Apple, Hickory, Oak, Alder.

  4. #4
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    Excellent!!! Glag to see that you are getting the GOSM up and running!!!

    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  5. #5
    Join Date
    Jun 2008
    Location
    Broken Arrow Oklahoma
    Posts
    881

    Default

    Ok, so what is the purpose of the charcoal mixed in with the wood chunks?
    BellFab Smoker
    Weber Performer grill
    OSU - UDS Smoker
    KingCooker fish fryer

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