Learning to stickburn - OK Joe High vs Long

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have a weight on the handle to set in the gasket material, bed of royal oak lump and a couple splits at the moment, couple more splits ready to go, gonna burn it in for a few hours before I head to my sons track meet this eve
 
running it wide open on a windy day, temp has crept up to 450*, reckon i oughta close the vent down a bit, that should cook off most of the crap in pretty quick fashion, probably run off another couple splits before I shut 'er down for the eve.
 
got the latches installed yesterday. Baffle plate will be delivered today. Think I'm gonna do a couple of butts this weekend, we'll see what the weather is going to do first.

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Looking real good....you will be very surprised at how well the OK Joe produces que!!
 
for a cheap smoker its not bad quality wise. seems like a solid bang for the buck. after mods I'll have about $550 in it total. probably buy the cover for it late this summer or early fall.
 
heard back from wifey, she is suggesting we do two whole chickens, I'll spatchcock them and throw 'em on. have never done chicken before, should I go low and slow or fast n hot??
 
I did two spatchcock chickens a while back, low and slow; very juicy. BUT, I did brine them for eight hours and then overnight 'fridge dry. Did them at 225-250 F for whatever it took to get them to temp.

Don't remember when I developed the mindset that poultry needs brining prior to smoking, but it was a long time ago. I need to try one unbrined, test my assumptions...

Did them on the same smoker you have btw.
 
bonz50 said:
heard back from wifey, she is suggesting we do two whole chickens, I'll spatchcock them and throw 'em on. have never done chicken before, should I go low and slow or fast n hot??
Click to expand...


Skin will be rubbery at low and slow, fat wont really render, need to be at at least 325 IMO.
 
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