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Temperature control for my Oklahoma Joe Longhorn - Page 5

post #81 of 101

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 101

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 101
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 101
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 101
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 101
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 101
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 101

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

post #89 of 101

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 101
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 101
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!
post #92 of 101
Quote:
Originally Posted by Fla-q View Post

 

Hello
I tried to keep the fire clean in the smoker but the temperature was high and I closed the valve to 1/4 the temperature became normal but there was no clean fire and there was a lot of smoke and the ribs were bitter! Please help me deal with this?
Thank you and Regards

post #93 of 101
Did you close the intake or the exhaust? Did you close it only 1/4 so 3/4 open, or close it so it was only 1/4 open. I have an OKJ highland I have found that if I start adjusting the intake it takes about 30 minutes to come down to temp and by that time I need to add more coal so I'm back where I started. I have been using the clean out door as my intake instead of the slider.
post #94 of 101
Quote:
Originally Posted by micheto View Post

Hello

I tried to keep the fire clean in the smoker but the temperature was high and I closed the valve to 1/4 the temperature became normal but there was no clean fire and there was a lot of smoke and the ribs were bitter! Please help me deal with this?

Thank you and Regards
post #95 of 101
Quote:
Originally Posted by micheto View Post
 

Hello
I tried to keep the fire clean in the smoker but the temperature was high and I closed the valve to 1/4 the temperature became normal but there was no clean fire and there was a lot of smoke and the ribs were bitter! Please help me deal with this?
Thank you and Regards

what was the temp when you closed the valves to 1/4?    sounds like you cut off the airflow and the wood was smouldering that bitter  taste is creosote..  i know for  me id rather open the cook chamber door to release some temp then cut the airflow and kill the fire 

post #96 of 101
Quote:
Originally Posted by cksteele View Post
 

what was the temp when you closed the valves to 1/4?    sounds like you cut off the airflow and the wood was smouldering that bitter  taste is creosote..  i know for  me id rather open the cook chamber door to release some temp then cut the airflow and kill the fire 

 

The temperature was about 275 when I closed the valves at 1/4.
Should there be a constant burning fire not to
smoulder ?
  In your opinion, what is better to have fire burning in the fire box or just hot charcoal?
Thank you for the help!

post #97 of 101
Quote:
Originally Posted by micheto View Post
 

 

The temperature was about 275 when I closed the valves at 1/4.
Should there be a constant burning fire not to
smoulder ?
  In your opinion, what is better to have fire burning in the fire box or just hot charcoal?
Thank you for the help!

well  nothing wrong with cooking BBQ at 275  i cook  anywhere  between 250-275 on my Oklahoma Joe. fire is not a bad thing if you're using  charcoal as your heat source  and wood chunks to add  smoke  or wood  for heat and smoke.  you wanna burn the wood  not smoulder it clean combustion  gives you the nice  smoke your looking for   here is my firebox  in my joe

 

 here is my firebox i use ceramic bricks in it for heat retention  and to burn on vs the bare metal so it doesnt burn out  the bottom of the firebox 

 

 i add  the hot coals  as a base  then add  splits of  wood 

 i let the first stack of wood burn down and heat up the  smoker, then i add  wood  splits as needed  to keep the temp up  you get into a rhythm.  eventually you understand the when the fire needs more  wood.  but i cook  the whole time  with  flames  like this  and   i  keep the ash door wide open.  i dont even bother with  the  little sliding door  you want as  much oxygen in the fire as possible  now if you're using charcoal  its a little different but the same principle hope this helps you with your  smoking adventures 

post #98 of 101
Quote:
Originally Posted by cksteele View Post
 

well  nothing wrong with cooking BBQ at 275  i cook  anywhere  between 250-275 on my Oklahoma Joe. fire is not a bad thing if you're using  charcoal as your heat source  and wood chunks to add  smoke  or wood  for heat and smoke.  you wanna burn the wood  not smoulder it clean combustion  gives you the nice  smoke your looking for   here is my firebox  in my joe

 

 here is my firebox i use ceramic bricks in it for heat retention  and to burn on vs the bare metal so it doesnt burn out  the bottom of the firebox 

 

 i add  the hot coals  as a base  then add  splits of  wood 

 i let the first stack of wood burn down and heat up the  smoker, then i add  wood  splits as needed  to keep the temp up  you get into a rhythm.  eventually you understand the when the fire needs more  wood.  but i cook  the whole time  with  flames  like this  and   i  keep the ash door wide open.  i dont even bother with  the  little sliding door  you want as  much oxygen in the fire as possible  now if you're using charcoal  its a little different but the same principle hope this helps you with your  smoking adventures 

 

Thank you very much for the useful information and the time!
But is it possible for some photos of your modification?

post #99 of 101
Quote:
Originally Posted by micheto View Post
 

 

Thank you very much for the useful information and the time!
But is it possible for some photos of your modification?

 no problem! always  glad to help in anyway i can ! :smile:   here is the stack addition i put in the smoker just a metal duct i picked up at lowes  and  the  deflector plate was added by the guy i bought it from  plus ive shown the creamic fire bricks  i put in the firebox  in the pics above  you can find those at a  masonry  store or even at lowes home depot etc 

post #100 of 101
Quote:
Originally Posted by cksteele View Post
 

 no problem! always  glad to help in anyway i can ! :smile:   here is the stack addition i put in the smoker just a metal duct i picked up at lowes  and  the  deflector plate was added by the guy i bought it from  plus ive shown the creamic fire bricks  i put in the firebox  in the pics above  you can find those at a  masonry  store or even at lowes home depot etc 

 

Thanks a lot for useful information and your attention.
And I also want to ask you which one you think is the best method: 
monion method or clear fire?

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