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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-17-2013, 03:02 PM | #1 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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! Last edited by ButtBurner; 07-23-2015 at 07:21 AM.. |
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Thanks from:---> |
02-17-2013, 03:04 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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You forgot the pics.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-17-2013, 03:16 PM | #3 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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02-17-2013, 03:19 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Yep. Very nice looking pit with mods. Meat looks delicious too. All around good job!
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-17-2013, 03:23 PM | #5 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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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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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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02-17-2013, 03:41 PM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice looking feed,Love the baffle idea.
cheers. Titch |
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02-17-2013, 03:56 PM | #7 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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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02-17-2013, 04:15 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Good job on the Pig Pops and the pit mods
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-17-2013, 04:16 PM | #9 |
On the road to being a farker
Join Date: 03-02-11
Location: Brooksville FLorida
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good looking ribs, bet they taste even better
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02-17-2013, 05:43 PM | #10 |
Full Fledged Farker
Join Date: 11-05-11
Location: Alpharetta, GA
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Looking real good....
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle |
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02-17-2013, 06:16 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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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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02-17-2013, 06:31 PM | #12 |
Knows what a fatty is.
Join Date: 06-30-12
Location: Suwanee, GA
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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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-Phil [URL="https://www.facebook.com/pages/Saucy-Swine-and-Bovine/237631399624645"]Saucy Swine and Bovine[/URL] Oklahoma Joe Offset with Horizon Convection Plate Char-Griller Akorn Brinkmann Smoke & Grill Great Outdoors Smokey Mountain CyberQ WiFi |
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02-17-2013, 07:55 PM | #13 |
On the road to being a farker
Join Date: 06-19-12
Location: Houston, Texas
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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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02-17-2013, 07:59 PM | #14 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Nice looking smoker, great job on the ribs.
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BWS Fatboy |
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02-17-2013, 08:25 PM | #15 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looks nice some nice ribs
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Stumps XL Baby/UDS |
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