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Discussion in 'Roll Call' started by holes02, Apr 27, 2015.

  1. holes02

    holes02 Newbie

    Hi All,

    Just picked up an Oklahoma Joe Longhorn offset; had to special order it from my local Lowe's store.

    Assembly was pretty straight forward: ended up using some high-temp RTV between the 2 firebox pieces and the firebox-to-smoke chamber connection to ensure a good seal. I still need to install my Tru-Tel thermometer (tested it last night with boiling water and it was spot-on) and chamber door gaskets tonight.

    I'm picking up 1/4 face cord of seasoned (6-12 mo.) oak in the next day or two and I'll get her seasoned up and ready to go for a summer of smoke! 
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF holes02!  Have fun with the new toy and be sure to keep us posted on all the delicious smokes you create.

  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. I'm sure you will enjoy this forum. There are lots of folks here with tons of knowledge and everyone is always eager to share ideas, tips, recipes and anything else. All you need to do is ask. Good luck and good smoking, Joe
  4. sota d

    sota d Smoking Fanatic

    Welcome to the forum! You'll find a lot of great people here who are always happy to help. Post some pics of your smokes so we can enjoy them along with you.! Happy smokin', David.
  5. holes02

    holes02 Newbie

    Thanks all for the warm welcome. 

    Seasoned the new smoker on Saturday morning, and ran a rack of spares through it (sorry - no QView this time) on Saturday afternoon.

    I made a quick rub of ground pepper, kosher salt, chili powder, onion powder, garlic powder, and paprika.

    Ran about 2 hrs. through the smoke at ~ 275 deg. with a full water pan on the grill grate, directly above the firebox-to-smoke chamber inlet.

    I spritzed with apple cider vinegar and sauced at the 2 hour mark, then let the sauce set for 15-30 mins. in the smoke.

    I then spritzed and sauced again and wrapped them, then let them go another ~2 hours in foil before pulled them off based on feel.

    I kept both the chimney and firebox door wide open throughout, and regulated temps with my fire size (started with lump & wood, then used red oak exclusively). Had no issue with bad smoke/creosote this way - just clean/blue smoke all afternoon - but it burns through wood quickly!

    My overall thoughts after my first smoke:

    - Overall, ribs came out much better than expected for my first time -- great smoke ring, very tender and pulled from the bone very easily, without falling off.

    - I was measuring 30+ degrees higher at the chimney thermometer than grate-level (heat coming out of the firebox and traveling up and then across); I've already extended the chimney down to  grate level since, and will be adding deflector and tuning plates to even out temps across the grill -- I realized this would be an issue beforehand, and tried to use the water pan to help deflect.

    - I didn't have time to pick up seasoned oak beforehand, so I was just using some kiln dried red oak that I had around. The kiln dried stuff burned hot, and fast! That + the issues above meant I was tending the fire very frequently to maintain temp.

    I'm picking up about 1/3 face cord of some seasoned oak this week for another smoke (pork butt!) this during the week - it's normal to take a vacation day just to smoke meat, right?. I'll throw up a new thread in the pork section with QView.

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