Recent content by TexanTurk
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Show me your poor man's Cambro. What do you rest your meats in?
I keep my ribs wrapped in their butcher paper and in my standard oven. It can go as low as 50c (121f) to good effect. I've managed to hold for around 20 hours using this method before.- TexanTurk
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Smoked Cowboy steaks
Thanks for the appreciation folks, so thankfully my Wife did snap a pic before she dived in... -
Smoked Cowboy steaks
Given that I had taken the smoker out to clean and re-season her before the warmer months arrive in the UK, I decided to smoke a couple of Cowboy steaks last Monday. Tied them with butchers twine to keep them together and hit them with a little Salt, Pepper and Garlic. I don't think I left them... -
Beef Ribs (First offset smoke)
My wife's sister and brother in law were visiting from Ireland, and he's a big appetite kinda guy. Also had a friend over so that helped. Between yesterday and today's lunch we got through six racks. Sold a rack to our neighbours and then gave the final rack to my dad to try. Sharing is caring 😁 -
Beef Ribs (First offset smoke)
Finally had my first session on my Oaklahoma Joe's Highland after picking one up last month. Maybe crazy, maybe stupid, but went all in with 8 racks of beef ribs right off the bat. I was a little nervous in the build up because it was a lot of expensive meat going on and my first time using an... -
Hey y'all from London, UK
No pressure then 😂 I've watched more videos than I'd care to count to the point that I've event dreamt about barbeque on many occasions. Even started keeping a little notebook with tips etc. Thanks buddy. Hoping I'd be able to recreate something at least remotely similar on the OKJ, so... -
Hi there from the UK
Funny that because I was wondering why mine didn't have it. All the videos I've seen there almost seems like a drain that resembles an extra lug that the legs attached to. Maybe it's a regional variation? Mine also just has 3 tiny holes. But I will most likely use baking trays as drip pans... -
Hi there from the UK
Great work. Yeah the sealants seem to be a little hit and miss. I think the firebox can reach temps that exceed the temperature of the silicone, and over a long smoke session they don't hold up well so I steered clear. I did buy this gasket off amazon to seal my smoke chamber. It was really... -
Hey y'all from London, UK
I've got a load of Oak from a neighbour who trimmed back a tree that's been seasoned. Split them a few weeks back in prep for the offset as I knew it was only a matter of time 😂 I also have some Apple wood left over from last summer when I made my first attempt. Think I'll make my way through... -
Hi there from the UK
Fellow UK member, also just got my Highland (waiting for the rain to pass so I can season it). Funny enough, I was wondering if what you've done to yours could be done. I've seen people weld the Firebox together from the outside, but it's always looked a bit scruffy, so I was looking at... -
Hey y'all from London, UK
Update: Bagged a deal on Amazon for Prime Day so jumped on the opportunity. We pay a bit more in the UK than you guys over in the states, so it cost me £455 (which is actually a good price here) Arrived Wednesday, built it and cleared space to store it yesterday, but the weather is poor at... -
Hey y'all from London, UK
Little intro. Based on London, England. Always been into food and cooking, got into smoking last summer. Only had the chance for 2 smoking attempts using a standard BBQ and heat off to one side. First attempt was okay, but I knew I could go better as I'd completely missed the part about the...
