or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork loin & Chicken on Oklahoma Joe today
New Posts  All Forums:Forum Nav:

Pork loin & Chicken on Oklahoma Joe today

post #1 of 18
Thread Starter 
This will be my first real smoke on my new modded Oklahoma Joe. I injected pork loin with Creole butter and apple juice then rubbed light coat of mustard before adding the rub. I use Plow Boys rub that I have modded more to my liking on the loin. The whole chicken was also injected with straight Creole butter. A light coat of mustard, a light layer of Creole seasoning and a good layer of Mojave Garlic Pepper. Hopefully my Tapatalk will work all day so I can easily add updates with pictures.

u4a9ytam.jpg
post #2 of 18

Looks great!  My tastebuds are getting all ooey thinking about those seasonings you used.

post #3 of 18
Y'all are gonna be eatin good tonite ! That looks great !
post #4 of 18
Thread Starter 
Building heat!

hy2a4aze.jpg
post #5 of 18

Meat looks great!

 

I love the charcoal basket, the way it looks like the Amaze-N-Smoker.  You say this is the first run with this?

 

In theory it should work great!  Todd's design applied to an altered Minion Method!

 

Let us know how it does!  Very interesting.

 

Bill

post #6 of 18
Thread Starter 
I have tested it and the maze is not working like it should. This time I dumped hoy coals in and then stacked the other charcoal in. In my test runs the whole basket of charcoals lite's up and burns out in less then 4 hours.
post #7 of 18
Thread Starter 
I also started with less hot coals this time
post #8 of 18
Thread Starter 
One thing I have noticed is the smoker takes over an hour to reach 225-250!
post #9 of 18
Thread Starter 
It is already hopping !

u4y2e8e3.jpg
post #10 of 18
Thread Starter 
The dividers are solid 1/4" plate
post #11 of 18
Thread Starter 
Had to grab a picture while spritzing!

4e7e5eje.jpg
post #12 of 18
Thread Starter 
Pulled pork at IT 140 wrapped with foil and letting it rest before we chow into it.

yzybutes.jpg
post #13 of 18

This looks great, happy eating! PDT_Armataz_01_37.gif

post #14 of 18
Thread Starter 
Pretty tasty loin!

qebugury.jpg
yja8yqeb.jpg
post #15 of 18
Thread Starter 
Saving the chicken for dinner tomorrow. I had a hard time with temps today. I was able to hold 225-250 but I had to open vent and exhaust all the way and at times even open FB door. It is 80 here today but windy. I am using Kingsford that was on sale at Lowe's 2 - 20 lb bags for $13. Maybe there is a reason it's on sale.

gysy4aha.jpg
post #16 of 18

Food looks great!  Sorry the basket isn't working out.  Maybe use solid plate instead of the open metal.

 

Bill

post #17 of 18
Thread Starter 
After I pulled chicken I decided to test some wood in FB. I dumped the coals in bottom of FB and tossed my basket off to the side. I then tossed some wood in and had no problem get good temps and controlling it. Next time I use the Okie Joe I will cut some small wood and use it instead of charcoal. I just think the basket is to small (14" x 14" x 5") for the smoker and will not produce enough heat.
post #18 of 18
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post

Food looks great!  Sorry the basket isn't working out.  Maybe use solid plate instead of the open metal.

 

Bill



The dividers are 1/4" plate!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork loin & Chicken on Oklahoma Joe today