New - Oklahoma Joe's Highland Smoker

dangerneck · Jun 27, 2017

Hello everyone!

I'm new to this forum and it's great! You guys have so much great information to share and I hope I can help out too! I've been grilling and smoking for 20+ years and my (dubious) claim to fame is being able to make just about every cooking unit work for me regardless of what I come across where ever I happen to be. I was also a professional chef for 12 of those years, whatever that means...

I just bought the Highland and have read every post in this thread. I think I've decided to use 1/4 inch stove rope with high temp cement (1200 Degree Freedom Units) to seal the FB and some brick baffles in the tank with a tinfoil bread pan filled with water right in front of the FB opening. Also going to make a fire basket with some extruded steel I have from a jerky dehydrator project. Lastly, I'll lower the exhaust with an elbow joint.

I haven't used the unit yet but I did wipe the whole outside down with with WD-40, and now it's so shiny...we'll see how long that lasts after my first cook.

Something has been bothering me, though. I first saw the OKJ Highland at Home Despot for $269 and was impressed by the quality and thickness of the steel. Being a conscientious consumer I checked around and found one at the Lowe's for $200, so I bought it. Now, I may be crazy, but I'm sure that the one at Home Despot is slightly thicker gauge steel that the one I bought! I have the one with the hideous logo. The one at HD has the old? gold colored logo. Does anyone know if they are the same gauge steel or if there are any other differences worth knowing about?

I'll post pics of any mods I do as well as my seasoning here this weekend. Also, I'll document my first cook this 4th of July in hopes of shamelessly fishing for critiques, complements, ideas, and gentle ribbing (get it? ribbing?)... and, I'll show myself out.

ammaturesmoker · Jun 28, 2017

Great choice on selecting the rope. When the wd-40 dries out, use cooking oil. None of those are thicker than the other....they are made from rolled plated steel. Each plate has been measured and pre-cut. All the same coming out of the factory. Now as for you waiting for the 4th, have you seasoned this thing yet? Also best to do some practice runs before you start with a bang.

ericgautier · Jun 28, 2017

Dangerneck said:
..I've decided to use 1/4 inch stove rope with high temp cement (1200 Degree Freedom Units) to seal the FB..

Congrats on the new smoker. Can you direct me to the product(s) you used? I'm looking to do the same to mine. Thanks!

I'm also a new member to the team. Got my OKJ Highland last weekend. I have done 2 mods to it so far: 1) heat deflector plate to reduce the opening from FB to CC 2) extended smoke stack to grate level.

Temps are much stable now.

Xrt4fST.jpg

ericgautier
Jun 28, 2017

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ericgautier
Jun 28, 2017

ammaturesmoker · Jun 29, 2017

If you are using a deflection plate, several sources are saying to not bring down the exhaust to grate level.

ericgautier · Jun 29, 2017

Thanks for the input!

I'll remove it and see what kind of temps I get on the left side.

I am close left to right right now. Up and down, within 20 deg from the lid therm vs grate probe (much better than my initial run w/o any mods showing 50-60 difference up and down).

Definitely willing to try anything. :)

ammaturesmoker · Jun 29, 2017

http://www.bbqsmokermods.com/product-p/ll-stck-lwr-3.htm see the message in red....now I know it says their plates, but willing its the same for most.

ericgautier · Jun 29, 2017

ammaturesmoker said:
http://www.bbqsmokermods.com/product-p/ll-stck-lwr-3.htm see the message in red....now I know it says their plates, but willing its the same for most.

I think that recommendation is for a full baffle plate.

I only have this kind - https://statich.smokingmeatforums.com/0/01/900x900px-LL-0133e8c5_8.jpeg

But either way, I am curious and will test temps w/o the exhaust stack extended. If I get same temps as with, then that gives me back some real estate. :)

ammaturesmoker · Jun 30, 2017

ericgautier said:
I think that recommendation is for a full baffle plate.

I only have this kind - https://statich.smokingmeatforums.com/0/01/900x900px-LL-0133e8c5_8.jpeg

But either way, I am curious and will test temps w/o the exhaust stack extended. If I get same temps as with, then that gives me back some real estate. :)

gotcha

smokingtexas · Nov 13, 2017

Quick questions. I've read the thread, but just a bit confused on how wide I should make the DIY heat dispensing plates. I have the Highland version, and can't get it to measure for sure before I need to head to HD or else I wouldn't be asking such a silly question.

How wide should the pieces that are being laid flat be? I see the length will be 5-6", but I seem have to seen various widths. I want to get a full sheet and cut it as it seems a lot cheaper that way. Also, steel or aluminum, and what gauge?

smokingtexas · Nov 15, 2017

https://www.homedepot.com/p/Everbilt-6-in-x-18-in-16-Gauge-Plain-Steel-Sheet-Metal-801467/204225705

Is this safe to use?

OttawaIrishGuy · Jan 27, 2019

Can someone help me out please. I am in the market for a new smoker and I am considering an Oklahoma Joe. The thing is I don't believe they are readily available in Canada to go look at one in person. That being said also it would be out of season for most big box stores to have BBQ's and Smokers.

What I was hoping, was someone could tell me what is the measurement from outside of the wheel rim to the outside of the other wheel rim. And is this the widest part of the legs. I have a spot for what ever my new smoker is going to be but it's a raised platform and I am not sure it is wide enough for the Joe.

Thanks in advance.

meatallica · Jan 28, 2019

OK Joe Highland 28- 1/2"

ammaturesmoker · Jan 28, 2019

OttawaIrishGuy said:
Can someone help me out please. I am in the market for a new smoker and I am considering an Oklahoma Joe. The thing is I don't believe they are readily available in Canada to go look at one in person. That being said also it would be out of season for most big box stores to have BBQ's and Smokers.

What I was hoping, was someone could tell me what is the measurement from outside of the wheel rim to the outside of the other wheel rim. And is this the widest part of the legs. I have a spot for what ever my new smoker is going to be but it's a raised platform and I am not sure it is wide enough for the Joe.

Thanks in advance.

Does Canada even allow you to burn wood splits? I have a friend that lives in the Canadian Rockies and he said they don't even allow them to use pellets in some areas.

OttawaIrishGuy · Jan 29, 2019

Yes, where I am as long as there is no burn ban being enforced by a local municipality. Which only happens normally a couple of weeks a year in the summer.

OttawaIrishGuy · Feb 1, 2019

no one can help out?

ammaturesmoker · Feb 1, 2019

OttawaIrishGuy said:
no one can help out?

There are five models of OKJ. He needs to specify the model.

meatallica · Feb 2, 2019

OttawaIrishGuy said:
no one can help out?

I believe I did help out.. Check post #253

OttawaIrishGuy · Feb 2, 2019

My apologies meatallica you did, I didn't see it. I got a notification about the post after yours which I followed through the email which meant I went straight past yours! Thanks for that much appreciated, sadly where I planned to put it is to narrow. Will have to look at other smokers, most likely a vertical one now.

amaturesmoker, the fact that the thread title is "New - Oklahoma Joe's Highland Smoker", I thought it was a given which one I was referring too, sorry that you were confused.

Berettaclayshooter · Feb 9, 2019

I have the highland reverse flow model, The two most important things I have done to help my unit run better was to rotate the fire grate. This raises it up from 2" to 4" and gives better air flow. The next was I made a new stack which drastically improved flow and I now can have a 'clean" burning fire.\

The gasketing and clamps do stuff, but those two I mentioned have done more than anything. I also use a 9"x13" cake pan under the heat baffles, against the firebox inlet to help control temps and give some moisture to the air along with a loaf pan on both ends of the cookchamber.

I would also warn against the Doyzant gauges from amazon... the reason they are cheap is for a reason. I will be replacing mine with tel-tru ones.

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