Hello all...my name is John. I am currently stationed in Virginia for a few years and recently picked up a OK Joe Longhorn. I'm currently in the process of mods and waiting on parts/therms for the grill. I figure that I'll get everything set up before I start with this smoker...at least I'll be better prepared to make adjustments as necessary. This smoker is my second and a significant improvement from my previous excuse for a smoker. As soon as I finish my mods, I'll throw up a pic on my setup and my first burn.
Being a 'Native Texan' I am slightly partial to Brisket...but have been known to burn some ribs and a shoulder or two. I'm still trying to find a meat market that has better quality meat...not picky, but prefer to give myself the best chance possible of producing a good product. Looking forward to good food and great advice...
Being a 'Native Texan' I am slightly partial to Brisket...but have been known to burn some ribs and a shoulder or two. I'm still trying to find a meat market that has better quality meat...not picky, but prefer to give myself the best chance possible of producing a good product. Looking forward to good food and great advice...
