first real smoke with the new OK Joe

ButtBurner · 02-17-2013, 03:02 PM

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

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

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

02-17-2013, 03:04 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	You forgot the pics. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-17-2013, 03:19 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Yep. Very nice looking pit with mods. Meat looks delicious too. All around good job! __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-17-2013, 03:23 PM	#5
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx Downloads: 0 Uploads: 0	good lookin ribs. If I would have read this early I would of sauced my ribd. good looking glaze! __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

02-17-2013, 04:15 PM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Good job on the Pig Pops and the pit mods __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-17-2013, 05:43 PM	#10
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	Looking real good.... __________________ OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

02-17-2013, 03:41 PM	#6
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Nice looking feed,Love the baffle idea. cheers. Titch

02-17-2013, 03:56 PM	#7
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	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

02-17-2013, 04:16 PM	#9
bwsy2k On the road to being a farker Join Date: 03-02-11 Location: Brooksville FLorida Downloads: 0 Uploads: 0	good looking ribs, bet they taste even better

02-17-2013, 06:16 PM	#11
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	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!

02-17-2013, 06:31 PM	#12
pmanzi Knows what a fatty is. Join Date: 06-30-12 Location: Suwanee, GA Downloads: 0 Uploads: 0	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. __________________ -Phil Saucy Swine and Bovine Oklahoma Joe Offset with Horizon Convection Plate Brinkmann Smoke & Grill Great Outdoors Smokey Mountain CyberQ WiFi

02-17-2013, 07:55 PM	#13
treytexag Knows what a fatty is. Join Date: 06-19-12 Location: Houston, Texas Downloads: 0 Uploads: 0	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.

02-17-2013, 07:59 PM	#14
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	Nice looking smoker, great job on the ribs. __________________ BWS Fatboy

02-17-2013, 08:25 PM	#15
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	Looks nice some nice ribs __________________ Stumps Baby/UDS