- Jul 1, 2015
- 100
- 25
Been meaning to post here on Roll Call. I am new here and smoking in general. Retire Navy guy and currently driving a tanker truck hauling dry cement powder for a local concrete company. Fortunately I worked out a deal with them to have all my weekends off, which I devote to SMOKING...lol...BBQ smoking, what did think I meant. When I am not doing that I in my woodworking shop. Both of these involve large amounts beer drinking, which is great because, I really like drinking beer.
I guess I should mention my set up, I have a Brinkman five burner gas grill, poor thing hardly every gets used since I got my smoker towards the end of last year, mostly just use it for steaks and burger and dogs now. So I am still learning, about got my ribs down to a science, I am still tinkering trying different woods and rubs, but to be honest I can't see them getting much better. I use the 2-2-1 method with butter, honey and dark brown sugar in the wrap stage OMG...I think this is where my addition started... I have the Oklahoma Joe Highlander, seemed a good starter. Since I have done the mods it seems to be a great smoker. I sealed up the firebox, put in a 90 degree elbow to grate level on the stack, deflector plate and homemade charcoal basket with dividers and the Maverick 733 remote temps (love that thing). This set up except for the deflector plate as turned out some great ribs and chicken, just got the Deflector plate so haven't used it yet. Looking forward to this year and making some other foods.
I do have one question, does anybody think I still need the elbow now that I have the deflector plate. I got Jeff's E course, he'll probably cover that, but haven't got that far yet.
I guess I should mention my set up, I have a Brinkman five burner gas grill, poor thing hardly every gets used since I got my smoker towards the end of last year, mostly just use it for steaks and burger and dogs now. So I am still learning, about got my ribs down to a science, I am still tinkering trying different woods and rubs, but to be honest I can't see them getting much better. I use the 2-2-1 method with butter, honey and dark brown sugar in the wrap stage OMG...I think this is where my addition started... I have the Oklahoma Joe Highlander, seemed a good starter. Since I have done the mods it seems to be a great smoker. I sealed up the firebox, put in a 90 degree elbow to grate level on the stack, deflector plate and homemade charcoal basket with dividers and the Maverick 733 remote temps (love that thing). This set up except for the deflector plate as turned out some great ribs and chicken, just got the Deflector plate so haven't used it yet. Looking forward to this year and making some other foods.
I do have one question, does anybody think I still need the elbow now that I have the deflector plate. I got Jeff's E course, he'll probably cover that, but haven't got that far yet.
