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post #1 of 14
Thread Starter 

Just bought a Oklahoma Joe smoker and don't even know where to start...  any tips?


post #2 of 14


welcome1.gif   Glad to have you with us!



I'm sure someone who has one will be along shortly.

post #3 of 14

Hi and as far as tips .......Just read , and ask This is a great site for info and help .

WELCOME , .....been here a short time myself...But everyone is really helpful and cool ( just waiting for some dinner invites, with all this great "Q" )    .....So kidding just start SMOKIN aomgwtfbbq-blog-retro-bbq-girl.jpeg

post #4 of 14

 Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. icon14.gif


post #5 of 14

Welcome to the SMF....ditto on the above a lot on what you what to smoke first using the handy dandy search bar above. Suggest starting with something easy and cheap like chicken or a turkey to break that new bad boy in.

post #6 of 14

   Brian,first  welcome1.gif  to our site,as mentioned , there is a lot of info. on here. Use the WIKI to search out specific items.If you can't find it,call out for help; folks in our midst that have almost every type os smokers,some one will see you and come to the rescueyahoo.gif.

    Have fum and..................................


post #7 of 14

First off I would strip it down and re season the smoker.  I suggest "simple green" for the degreaser.  Spray it on and let it soak, then high pressure spray it down, and then repeat until it's good and clean.   Then re-season it.  There are a lot of ways to apply a new oil base to the inside of the cook chamber, but I just use a good quality vegetable spray.   Then lite a fire and get the temps up to about 275 and keep them there for a few hours.  It's a good time to figure out how much fuel and air it takes to keep the temps stable.   In a smaller stick burner like that, you will find using smaller splits work better than full splits of wood.  Full splits take a lot of energy to get burning, and also take enough time that you will lose a coal base..  Some wood yards call them "pizza splits", or just plain "fine splits"  You can also use a charcoal base for your heat and add woods chunks for flavor.  Sometimes easier in some of the smaller barrel smokers.  After the initial seasoning burn you can settle the temps back to 225 and do a test.  Either by meat or my favorite way in a new machine is with bisquits in a can.  Spread them out evenly from one end to another and see where the hot spots and cold spots are.  It's a good test if your new to smoking.   Good luck!

post #8 of 14

Read your instruction book and takes Jeff`s 5 day course then figure out what you want to smoke then search that type of meat on here and go for it...Welcome to the forum...

post #9 of 14

you've come to the right site.....these guys are the best and always ready to help.......enjoy your new hobby!!  welcome1.gif

post #10 of 14

two stops you gotta make      first read all these threads and soak in in then go to the meat dept but something you like and go for it,   you wont go wrong



post #11 of 14
Thread Starter 

Thanks all!!


First pork shoulder turned out amazing. More slow cooked than smoked. Cleaned the smoker up and seasoned first with vegetable oil. Had a little trouble getting the temp right, but when I got it dialed in it was fine. Bought two nice thermo's one for meat and one for chamber. Worked out very well. Next on the list is salmon. I think I'm going to go a little lighter on the smoke. Pork shoulder got great reviews from family and friends but I though it was a bit too smoky (if there is such a thing).  


Thanks for all the tips and have fun!!






post #12 of 14

Just be careful.  You dont have to "see" the smoke to get smoke flavor.  You want to see either thin and blue or no smoke at all.   You might try a stronger wood type, or smoke at a lower temp for longer to get more "smoke" flavor.   Glad it went well on the first attempt!

post #13 of 14


post #14 of 14

1 Welcome brisket green.jpg

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