The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   first real smoke with the new OK Joe (http://www.bbq-brethren.com/forum/showthread.php?t=154089)

ButtBurner 02-17-2013 03:02 PM

first real smoke with the new OK Joe
 
4 Attachment(s)
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!

HeSmellsLikeSmoke 02-17-2013 03:04 PM

You forgot the pics.

ButtBurner 02-17-2013 03:16 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2371896)
You forgot the pics.


they should be there now!

I forgot to hit the "upload" button ;)

HeSmellsLikeSmoke 02-17-2013 03:19 PM

Yep. Very nice looking pit with mods. Meat looks delicious too. All around good job!

garzanium 02-17-2013 03:23 PM

good lookin ribs. If I would have read this early I would of sauced my ribd. good looking glaze!

AussieTitch 02-17-2013 03:41 PM

Nice looking feed,Love the baffle idea.
cheers.
Titch

ButtBurner 02-17-2013 03:56 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

Bludawg 02-17-2013 04:15 PM

Good job on the Pig Pops and the pit mods:thumb:

bwsy2k 02-17-2013 04:16 PM

good looking ribs, bet they taste even better

harris92 02-17-2013 05:43 PM

Looking real good....

dwfisk 02-17-2013 06:16 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!

pmanzi 02-17-2013 06:31 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.

treytexag 02-17-2013 07:55 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 . . . .

Good job man, you're on your way.

firefighter4634 02-17-2013 07:59 PM

Nice looking smoker, great job on the ribs.

BRBBQ 02-17-2013 08:25 PM

Looks nice some nice ribs


All times are GMT -5. The time now is 05:59 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.