Since a few of you guys were nice enough to give me a few pointers on my new offset, I thought I would let you know how it went yesterday.
It was just the wife and me so all I did was one slab of baby backs. The reason its cut in half is becuase when I bought it, it was 3 in a pack. And at the time I had a small vertical wattburner and I have to cut them to fit, so I cut and froze them
Anyway, I thought it went real well. It was about 25f out when I started and then it started snowing. I was able to keep my target temp of 250f without any trouble at all. I did not have a lot of splits available to I used a combo of lump and splits for the cook.
Did not take long to figure out that about every 45 mins a small split and a handful of lump would keep the cooker happy.
Here are a few pics. Thanks everyone for your help getting me off on the right foot!
02-17-2013 04:04 PM
You forgot the pics.
02-17-2013 04:16 PM
Originally Posted by HeSmellsLikeSmoke
You forgot the pics.
they should be there now!
I forgot to hit the "upload" button ;)
02-17-2013 04:19 PM
Yep. Very nice looking pit with mods. Meat looks delicious too. All around good job!
02-17-2013 04:23 PM
good lookin ribs. If I would have read this early I would of sauced my ribd. good looking glaze!
02-17-2013 04:41 PM
Nice looking feed,Love the baffle idea.
02-17-2013 04:56 PM
thanks thanks thanks
on the baffle, if you are talking about the foil, what that is, is 2 foil cookie sheets covered with more foil.
I put those there to keep drippings off my tuning plates. I have 1/4" thick tuning plates that run most of the length of the pit that I can adjust the spacing on
02-17-2013 05:15 PM
Good job on the Pig Pops and the pit mods:thumb:
02-17-2013 05:16 PM
good looking ribs, bet they taste even better
02-17-2013 06:43 PM
Looking real good....
02-17-2013 07:16 PM
Ya did good! I can see the meat pullin back from the bone, must have been tender. Don't know anybody that wouls walk away from those ribs, especially me!
02-17-2013 07:31 PM
BattBurner, what did you use to adhere the oven gasket to the smoker door? I have done that mod to my OJ using high temp fireplace caulk but it keeps coming off after a smoke or two.
02-17-2013 08:55 PM
Good looking ribs. I've done many briskets, butts, and ribs on my OK Joe over the years - it is an excellent relatively inexpensive stick burner. Sounds like your fuel use is about what I use, and it sounds like you've already got the temperature maintenance down! Took me a number of smokes to learn that on mine . . . .