Hey gang,
So last week, we purchased our first smoker from Lowe's - the new OK Joe's Longhorn offset. Now, from all the reading up I have done, it appears after Charbroil purchased them, they cut back on some areas to save on cost. I think due to this, they now require some modding to get set up really good.
Namely it appears, to get the temperature more consistent across the cooking area, and seal up leaks so temp can be better controlled.
From what I have read, it seems it would be good if I did the following:
1: Seal up the doors over the cooking area and fire pit - I have smoke that escapes from both.
2: Seal up the area where the smokestack enters the smoker. I have leaks here as well.
3: Buy or make a convection plate, to get more consistent temps across the smoker.
4: Maybe raise the charcoal grate a little higher to allow more air under it, especially as ash builds up.
5: Do something about the gap that exists from the fire pit door and the fire pit itself. Mine has a pretty good gap there.
For 1: I plan to get some hi temp adhesive/sealant to seal up those doors.
2: Maybe get some high temp tape of some sort, to wrap around the stack itself where it enters?
3: I have ordered a custom drop in convection plate, from Horizon, for my OKJ.
4: I have ordered a custom charcoal basket for the OKJ from Horizon.
5: This one I am stumped, not sure what to do about this gap. Others with the newer OKJ will know what I am talking about, perhaps one of them did something that works?
Any advice on my plans above, would be greatly appreciated. This is my first smoker, and it appears to be solidly built, I just want to make it the best that I can.
Thanks,
Don
So last week, we purchased our first smoker from Lowe's - the new OK Joe's Longhorn offset. Now, from all the reading up I have done, it appears after Charbroil purchased them, they cut back on some areas to save on cost. I think due to this, they now require some modding to get set up really good.
Namely it appears, to get the temperature more consistent across the cooking area, and seal up leaks so temp can be better controlled.
From what I have read, it seems it would be good if I did the following:
1: Seal up the doors over the cooking area and fire pit - I have smoke that escapes from both.
2: Seal up the area where the smokestack enters the smoker. I have leaks here as well.
3: Buy or make a convection plate, to get more consistent temps across the smoker.
4: Maybe raise the charcoal grate a little higher to allow more air under it, especially as ash builds up.
5: Do something about the gap that exists from the fire pit door and the fire pit itself. Mine has a pretty good gap there.
For 1: I plan to get some hi temp adhesive/sealant to seal up those doors.
2: Maybe get some high temp tape of some sort, to wrap around the stack itself where it enters?
3: I have ordered a custom drop in convection plate, from Horizon, for my OKJ.
4: I have ordered a custom charcoal basket for the OKJ from Horizon.
5: This one I am stumped, not sure what to do about this gap. Others with the newer OKJ will know what I am talking about, perhaps one of them did something that works?
Any advice on my plans above, would be greatly appreciated. This is my first smoker, and it appears to be solidly built, I just want to make it the best that I can.
Thanks,
Don
