Recent content by johnt

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  1. johnt

    Old school OKJ offset or new OKJ reverse flow?

    After getting it home and doing a little research, this is not a original. It looks to be an early camp chef version, SN 58033. Steel is .1875" thick and the firebox and smoke stack are bolted on. Still thicker then the ones they sell now. In the process of removing the rust from the legs and...
  2. johnt

    Old school OKJ offset or new OKJ reverse flow?

    I've agreed to get the older/thicker smoker. Don't think I can beat it for $200. Now to source wood locally. Let the learning begin! Thanks for the input
  3. johnt

    Old school OKJ offset or new OKJ reverse flow?

    That was what I was thinking. Plus the savings buys a lot of meat
  4. johnt

    Old school OKJ offset or new OKJ reverse flow?

    Hi guys! I'm looking to jump into a offset. I have been considering a new reverse flow OKJ but found a original (1/4" steel) OKJ for sale for several hundred $ cheaper. It looks to be in decent shape, would need cleaning, paining fire box and a few rust spots on the wheels etc... What are your...
  5. johnt

    Review of barbecuewood.com's wood

    I ordered their sample pack of wood to try a few different types 6 different woods 2# ea. I haven't actually tried the wood yet but by just looking at it I'm not impressed. Seems they let their wood just sit on the ground to dry, this can't be good can it?? A couple of the chunks have some mold...
  6. johnt

    HELP...wife is cutting me off

    While running the GOSM last weekend I got what seems to be grease/smoke on the patio pavers. Seems the GOSM likes to seep some goo down the legs of the smoker. I've been informed no more smoking until I get the stuff of the pavers. I've tried simple green full stength with little or no effect ...
  7. johnt

    Sunday's Smoke

    Looks great Is it lunch time yet??
  8. johnt

    Todays mission Img heavy

    At 20:00 both buts hit 205* a min a part, amazing! Foiled them and into the cooler's they went. didn't get pic's of them as they were falling apart and all I wanted to do is get them in a pan with foil and into the coolers. I'll take pic's before and after I pull them. Thanks for everyones help...
  9. johnt

    What to use to turn large cuts of meat

    Those would work but my local sam's doesn't cary them Think I will just order a pair from smokingmeat, they look like they would work good.
  10. johnt

    What to use to turn large cuts of meat

    I've always heard that the moisture runs from the heat, so I like to turn them once every hour of so. I have had good pork without turning Maybe this is another myth ???
  11. johnt

    What to use to turn large cuts of meat

    Thanks for the ideas guys roadhog, those would probably do the trick but I don't really want to poke holes in my meat everytime I need to turn them. I went to smokingmeat and looked at their gloves, looks like these may be the ticket for the small space I have to work in...
  12. johnt

    What to use to turn large cuts of meat

    I'm currently smoking a couple of butts and am having a hard time turning them after they reach a int. temp of 150 or so. Bear hands after that are out of the question, to hot! If I use the kitchen oven mits the wife would kill me as the rub will stain. What do you guys use that have the...
  13. johnt

    Todays mission Img heavy

    Its's now 9 hrs. into the smoke. I decided to not foil and smoke the final bit with apple wood, I love the smell of apple Internal temps are 183 and 187, only a couple hrs left. The best part of this smoke is the wife only asked me to do chores once, my reply.... honey....I'm cooking!! She...
  14. johnt

    First Early AM Brisket

    Sounds delicious, where's the Qview
  15. johnt

    Today's Mission

    Looking good there Blackhawk is it done yet....i'm hungry!
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