Recent content by meyer

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  1. meyer

    ADVICE: Need a new grill - Weber vs. Char-Griller

    I have several Webers, WSM, charcoal grills, Smokey Joe, Q-200 and Q-300 and never regretted it !! Go and get at a Weber See what I have been cooking on www.weberklubben.dk , -  search for Meyer - http://www.weberklubben.dk/Default.aspx?ID=1257&action=ListArticles&BlogID=49 -Meyer
  2. meyer

    Primo Lump Charcoal

    I have used Primo lump charcoal, and it is very good, it is made of hickory wood, and you get that hint of hickory smoke when you use it.
  3. meyer

    Soaking wood is a NO NO

    Use an electronic kitchen scale to weigh the wood before and after soaking, you will see that is is absorbing a very very little amount of water, - no soaking for me.
  4. meyer

    Oklahoma Joe Smoker Question.

    That is truely a great picture! Regards Meyer
  5. meyer

    Oklahoma Joe Longhorn (considered wood or charcoal?)

    Hi, I have done a lot of testing using real charcoal, and have found a solution that works for me. I am using a Weber Style Vegetable Basket to hold the charcoal. Once the temperature is right, I add the smoke wood, and get the most beautiful blue smoke. It might be an expensive solution, but...
  6. meyer

    Oklahoma Joe Longhorn (considered wood or charcoal?)

    Thanks for all your answers! I will try using charcoal next time, and use the trick of placing the wood in the charcoal box facing the smoke chamber. Kind regads -Meyers
  7. meyer

    Oklahoma Joe Longhorn (considered wood or charcoal?)

    I have an old Oklahoma Joe, and has been used Heat Beads briquettes, but had big problems controlling the heat. I then realized that the fire chamber is built like an old stove, so I did a test only firing it with wood. I filled it with beech logs, and made a fire, and after one hour the...
  8. meyer

    Oklahoma Joe Smoker Question.

    Pasted from an earlier thread: Baffle A baffle is a “deflector” of sorts that is placed at the firebox end of the smoker at the point where the firebox opens into the smoke chamber. The purpose of the baffle is to protect the meat at the firebox end from extreme heat and help the heat travel...
  9. meyer

    How to start wood fire for smoker

    I am the happy owner of an old Oklahoma Joe 16" smoker. When looking at the fire chamber, it looks like this smoker was buildt for using wood and not charcoal or briquettes. The fire chamber can take a lumb of wood, whereas the newer seems to be shorter. Have anyone smoked some meat just using...
  10. meyer

    First Mods to my Oklahoma Joe

    Great modifications you have made so far. I have an idea of how to reduce the radiation form the firebox. Why don´t you make a second false wall and mount it 180 degree rotated so the opening will be at the top. I have an idea that it will reduce the radiation, and even out the temperature, as...
  11. meyer

    Hints for first smoked chicken

    Hi Bigrnm13, That is most likely because your account needs to be approved. That will happend within a few days, and you will get a mail confirming this. When uploading a photo you will need to have an album you can load your photos into, and the use the link to show your pictures. Hope this...
  12. meyer

    Warm smoked salmon on a 16" Oklahoma Smoker

    I had a large side of a salmon in my freezer, so it was time to do a warm smoked salmon. The side was trimmed for any bones, and spiced with fresh ground black peber and lightly with smoked salt from Sicily. I placed the salmon on a piece of cheddar wood, to keep it away from the cooking...
  13. Salmon 3 - small.jpg

    Salmon 3 - small.jpg

  14. Salmon 2 - small.jpg

    Salmon 2 - small.jpg

  15. Salmon 3 - small.jpg

    Salmon 3 - small.jpg

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