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Temperature control for my Oklahoma Joe Longhorn - Page 5

post #81 of 91

I too have an Okie Joe (Highland) and found it works much better after several of the mods.  I added the dryer vent (90 degree elbow) to lower the intake to the stack to just above the grates.  I sealed all the edges where I was losing smoke using a high temp food grade sealant and installed a baffle plate that is made right here in Oklahoma (just can't remember who I bought it from (sorry).  You can find several of these on line.  Just Google baffle plate for Oklahoma Joe smokers.  I seem to have good results using a chimney starter for the charcoal and once that is going good I put my wood (split pecan mostly) on and let that get real good and hot before starting any meat.  Still have to add some wood during a long smoke but it does maintain an pretty even temp once it's going.  

post #82 of 91

Hello great-smoking-minds!

 

So, I fired up my grill first time, after I seasoned it last week.  My thermometer is showing 260 at the further end from fire box.  My stack is wide open, and the fire box is maybe 1/4" opened to allow some air into fire-box...

How do you lower temperature?  :-)

post #83 of 91
Quote:
Originally Posted by Kishinevetz View Post
 

Hello great-smoking-minds!

 

So, I fired up my grill first time, after I seasoned it last week.  My thermometer is showing 260 at the further end from fire box.  My stack is wide open, and the fire box is maybe 1/4" opened to allow some air into fire-box...

How do you lower temperature?  :-)

 

 

Close the FB air inlet to maybe 1/8" open....   Then for more air flow, open the upper air inlet on the FB to 1/4 or 1/2 open...  that should also cool the CC down....

 

 

post #84 of 91
Hmmm...tried that still temp was around 260. My guess would be too much charcoal. Will try using more actual wood and less charcoal. Will try to control temp this way. Hopefully will work.
Also: have you heard of anyone using floor tiles and not metal plates to equally distribute heat along the smoker? Any health hazard to using tiles?
post #85 of 91
Quote:
Originally Posted by Kishinevetz View Post

Hmmm...tried that still temp was around 260. My guess would be too much charcoal. Will try using more actual wood and less charcoal. Will try to control temp this way. Hopefully will work.
Also: have you heard of anyone using floor tiles and not metal plates to equally distribute heat along the smoker? Any health hazard to using tiles?

 

Pics of your FB and CC would help...  I think you have some design issues... The fire should go out when the air inlets are closed....

post #86 of 91
Quote:
Originally Posted by DaveOmak View Post


Close the FB air inlet to maybe 1/8" open....   Then for more air flow, open the upper air inlet on the FB to 1/4 or 1/2 open...  that should also cool the CC down....



will take pics and post as soon as I can. What about using floor tiles as a way to disperse heat/smoke instead of metal plates like most are suggesting
post #87 of 91
Quote:
Originally Posted by Kishinevetz View Post

will take pics and post as soon as I can. What about using floor tiles as a way to disperse heat/smoke instead of metal plates like most are suggesting
. So lesson learned: type of "fuel" significantly affects temperature. Last time I was using briquettes: temperature was too high. Today I used charcoal hard wood: perfect. Temp was at 230 with practically no involvement.
But going back to my other question: if I can't get a hold of metal plates to create better temperature disbursement can I use floor tilled and drill holes in them from small to large? Any health risks? Or side effects to smoking?
post #88 of 91

Make a charcoal basket or raise the grate and get a bbq guru to keep the temp where you want it

post #89 of 91

seal up the fire box and the smoke chamber for better control, they will suck air in from the openings on the fire box and loose heat on the smoke chamber

post #90 of 91
Hi new to the forums I bought highlander off kijiji.luckily the guy I bought it off made some of these mods (seals on the door baffle plate)so temp controll isn't much of an issue. but for me I burn 100% wood in mine white oak,I put some fire bricks in the firebox and I I use lump charcoal to start it then feed the wood chunks into it.I can stay at 275 on the dot for the entire cook I find smaller chunks really give a real good temp controll.and after a couple times using it you get into a rythem of when you need to throw a chunk or 2on it. requires more attention then just charcoal but for me the results are worth it !
post #91 of 91
Quote:
Originally Posted by cksteele View Post

Hi new to the forums I bought highlander off kijiji.luckily the guy I bought it off made some of these mods (seals on the door baffle plate)so temp controll isn't much of an issue. but for me I burn 100% wood in mine white oak,I put some fire bricks in the firebox and I I use lump charcoal to start it then feed the wood chunks into it.I can stay at 275 on the dot for the entire cook I find smaller chunks really give a real good temp controll.and after a couple times using it you get into a rythem of when you need to throw a chunk or 2on it. requires more attention then just charcoal but for me the results are worth it !

Sounds like you got it figured out. icon14.gif
Like you mentioned after awhile it just becomes second nature when to throw a split on, and how big of a split to maintain your temp.
Enjoy your new smoker!
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