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Thread: My GOSM

  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default My GOSM

    Ok. Here's mine. I like it.
    From the top down - ABT's - smoked taters - 3 lb. smoked meatloaf.
    Chunks only, never soak.
    The grub is smoked rib eye steaks and smoked taters.
    Attached Images
    Last edited by peculiarmike; 01-28-2008 at 10:41 PM.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Great lookin' GOSM there, Mike! I've heard a lot of good things about those units, but haven't got one (yet).
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default perfect flame smoker

    http://www.lowes.com/lowes/lkn?actio...668&lpage=none

    Anybody have any knowledge of these things?

  4. #4
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Nice Grub Mike,
    Thanks for showing us your GOSM.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Mike I could really tear up those vittles. That GOSM has been a good deal for you. And it still puts out some nice food too.

    I still have my GOSM and a spare in the shop that has never been used. (Come up to Okie land Rob and I'll see about giving it a new home)

    BQ I would say that the Perfect Flame units will operate well, but don't have any personal knowlege of them.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    That GOSM has become a favorite of mine, I was hooked after the first smoke on it. Light it & set it. Easy smokin' and produces good eats.
    I use it and the drum a LOT.
    And the CG Duo. And my charcoal GOSM. And the geezer ECB. And....................................
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Great looking steaks Mike! What was your process? Did you sear them first and what temp and time did you smoke them? Thanks for the pictures.
    Florida Bill

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    No sear. I put some rub on them and put them on the smoker at about 230F. I also stuck a temp. probe horizontally in the edge of one and pushed the point to the center of the steak, make sure it's in meat and not fat. About 130F for med. rare by the time it hits the plate. Tossed them on a hot grill just for grill marks, looks mostly.
    Smoked ribeye steak is mighty good eats.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Jan 2009
    Location
    Lawrenceville, Ga.
    Posts
    120

    Default

    exellent chow mike!


    bbq grillware gasser
    cheap no name hand-me-down square grill
    brinkmann electric smoker
    beefmaster explorer table top gas grill

    GEAUX SAINTS!!

  10. #10
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' cook.
    Jim

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