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Thanks for the add

post #1 of 7
Thread Starter 
Im from central Il and have always been a charcoal only cooker. Ive used a weber standard for years, but have wanted to expand my variety. I just bought a Oklahoma joe highlander from lowes. Over the weekend I ran through three chimneys; burning that "new" off it. Today I put peanut oil all over the inside of it and smoked some boneless chix thighs. Ive never grilled on these offset smokers, but am wanting to get into this. I will be shortly buying some gasket to put around the edges where the doors close. I will be getting some gasket to seal off where the fire box is put together and where it is attached to the barrel. These areas allow too much air in and the fire wont die when its closed off. Anyone have good ideas of what gasket to use on the firebox? Eventually ill have it welded together, but for now I need a quick fix.
post #2 of 7

Welcome to SMF and congrats on the new smoker!  Someone will be along shortly to help with the firebox gasket question.  If not here, just post your question in the Charcoal Smokers section.


Have fun with the new toy! 

post #3 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #4 of 7

texas.gif  Good morning and welcome to the forum, from a rainy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.



post #5 of 7
Thread Starter 
Thanks. I went out and bought a fireplace gasket today, but will have to put it on tomorrow. I will be smoking a 18lb turkey saturday, so look out for that.
post #6 of 7
Thread Starter 
post #7 of 7
Thread Starter 
These are before seasoned and after of the open grill, but cant seem to figure out posting two pics at once. Added a 90° to save heat frim escaping so quickly.
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