Seasoning the OK Joe

Sodaking27 · Oct 6, 2017

Got the OK Joe back from my neighbor who had welded it for me. Great evening to season it up. Sprayed the inside down with canola oil. Fired up a chimney of charcoal and added some peach wood. Kept it going for 3 hours. Has a nice copper color on the inside now. Deciding on what the first smoke will be.

JayQ · Oct 6, 2017

Cook a pork butt. Easy to cook and hard to fark up plus the extra fat and grease will continue that seasoning process.

BillN · Oct 7, 2017

Nice, she's definitely sealed up tight. Smoke a couple of fattys and a mess of wings, run her around 275 to 300 then when the wings are almost ready throw a couple of splits on the fire to bring the temp up and crisp the skin. The fattys will put the finishing touch on the seasoning plus they are delicious.

Big George's BBQ · Oct 7, 2017

Do a couple of Naked Fatties

Sodaking27 · Oct 7, 2017

Was short on time today and got a late start so a butt was out of the question. Decided to do a Chuckie. Ended up finishing it in the oven. Quickly discovered the OK Joe really likes the wood. Thought I would try and keep the grate temp around 300 since I was short on time. Ended up running out of time and splits. The top of the fire box is going to need a new coat of paint also. Definitely have some learning to do, but that’s the fun of this hobby. Sorry no finished pictures.

DubfromGA · Oct 7, 2017

Dang.

Sorry the first cook was a bust.

It'll get better with more runs.

SMOKE FREAK · Oct 7, 2017

ummmm...You'll have to get used to the fact that it aint gonna look brand new anymore...Especially the firebox...

Stock up on wood and keep cooking...

Sodaking27 · Oct 7, 2017

DubfromGA said:
Dang.

Sorry the first cook was a bust.

It'll get better with more runs.

Already looking forward to the next run. I can say the smoke profile of the meat was way different in a good way. Now to fine a cord of good wood.

angryelfFan · Oct 7, 2017

First time I used my OKJ I didn't cook squat. I just fired it up for a while and watched what it did. Burned some sticks for the hell of it.

DubfromGA · Oct 7, 2017

Sodaking27 said:
Already looking forward to the next run. I can say the smoke profile of the meat was way different in a good way. Now to fine a cord of good wood.

That's excellent news on the flavor. Very encouraging.

I really want to add an offset stick burner.

Seasoning the OK Joe

Sodaking27

Knows what a fatty is.

Attachments

JayQ

Knows what a fatty is.

BillN

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

Sodaking27

Knows what a fatty is.

Attachments

DubfromGA

is Blowin Smoke!

SMOKE FREAK

Babbling Farker

Sodaking27

Knows what a fatty is.

angryelfFan

is one Smokin' Farker

DubfromGA

is Blowin Smoke!

Similar threads