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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2013, 03:02 PM   #1
ButtBurner
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Default first real smoke with the new OK Joe

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!
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Unread 02-17-2013, 03:04 PM   #2
HeSmellsLikeSmoke
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You forgot the pics.
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Unread 02-17-2013, 03:16 PM   #3
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
You forgot the pics.

they should be there now!

I forgot to hit the "upload" button ;)
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Unread 02-17-2013, 03:19 PM   #4
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Yep. Very nice looking pit with mods. Meat looks delicious too. All around good job!
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Unread 02-17-2013, 03:23 PM   #5
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good lookin ribs. If I would have read this early I would of sauced my ribd. good looking glaze!
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Unread 02-17-2013, 03:41 PM   #6
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Nice looking feed,Love the baffle idea.
cheers.
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Unread 02-17-2013, 03:56 PM   #7
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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
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Unread 02-17-2013, 04:15 PM   #8
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Good job on the Pig Pops and the pit mods
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Unread 02-17-2013, 04:16 PM   #9
bwsy2k
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good looking ribs, bet they taste even better
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Unread 02-17-2013, 05:43 PM   #10
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Looking real good....
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Unread 02-17-2013, 06:16 PM   #11
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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!
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Unread 02-17-2013, 06:31 PM   #12
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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.
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Unread 02-17-2013, 07:55 PM   #13
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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.
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Unread 02-17-2013, 07:59 PM   #14
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Nice looking smoker, great job on the ribs.
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Unread 02-17-2013, 08:25 PM   #15
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Looks nice some nice ribs
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