Pork loin & Chicken on Oklahoma Joe today

Discussion in 'Pork' started by dockman, Apr 12, 2014.

  1. dockman

    dockman Smoking Fanatic

    This will be my first real smoke on my new modded Oklahoma Joe. I injected pork loin with Creole butter and apple juice then rubbed light coat of mustard before adding the rub. I use Plow Boys rub that I have modded more to my liking on the loin. The whole chicken was also injected with straight Creole butter. A light coat of mustard, a light layer of Creole seasoning and a good layer of Mojave Garlic Pepper. Hopefully my Tapatalk will work all day so I can easily add updates with pictures.

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  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Looks great!  My tastebuds are getting all ooey thinking about those seasonings you used.
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Y'all are gonna be eatin good tonite ! That looks great !
     
  4. dockman

    dockman Smoking Fanatic

    Building heat!

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  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Meat looks great!

    I love the charcoal basket, the way it looks like the Amaze-N-Smoker.  You say this is the first run with this?

    In theory it should work great!  Todd's design applied to an altered Minion Method!

    Let us know how it does!  Very interesting.

    Bill
     
  6. dockman

    dockman Smoking Fanatic

    I have tested it and the maze is not working like it should. This time I dumped hoy coals in and then stacked the other charcoal in. In my test runs the whole basket of charcoals lite's up and burns out in less then 4 hours.
     
  7. dockman

    dockman Smoking Fanatic

    I also started with less hot coals this time
     
  8. dockman

    dockman Smoking Fanatic

    One thing I have noticed is the smoker takes over an hour to reach 225-250!
     
  9. dockman

    dockman Smoking Fanatic

    It is already hopping !

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  10. dockman

    dockman Smoking Fanatic

    The dividers are solid 1/4" plate
     
  11. dockman

    dockman Smoking Fanatic

    Had to grab a picture while spritzing!

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  12. dockman

    dockman Smoking Fanatic

    Pulled pork at IT 140 wrapped with foil and letting it rest before we chow into it.

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  13. brandon91

    brandon91 Meat Mopper

    This looks great, happy eating! [​IMG]
     
  14. dockman

    dockman Smoking Fanatic

    Pretty tasty loin!

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  15. dockman

    dockman Smoking Fanatic

    Saving the chicken for dinner tomorrow. I had a hard time with temps today. I was able to hold 225-250 but I had to open vent and exhaust all the way and at times even open FB door. It is 80 here today but windy. I am using Kingsford that was on sale at Lowe's 2 - 20 lb bags for $13. Maybe there is a reason it's on sale.

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  16. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Food looks great!  Sorry the basket isn't working out.  Maybe use solid plate instead of the open metal.

    Bill
     
  17. dockman

    dockman Smoking Fanatic

    After I pulled chicken I decided to test some wood in FB. I dumped the coals in bottom of FB and tossed my basket off to the side. I then tossed some wood in and had no problem get good temps and controlling it. Next time I use the Okie Joe I will cut some small wood and use it instead of charcoal. I just think the basket is to small (14" x 14" x 5") for the smoker and will not produce enough heat.
     
  18. dockman

    dockman Smoking Fanatic


    The dividers are 1/4" plate!
     

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