Hi, my name is Mike I live in Tempe Arizona and i'm fairly new to smoking. I started with a 30inch masterbuilt electric smoker, but it started giving me problems with the thermostat and heating more then it was supposed to, so I was fortunate enough that I had a couple extra dollars and an understanding wife that let me get an Oklahoma Joe Highland offset smoker!! I love it!! I did the normal upgrades to it, like adding an extra thermometer to the outside lid,put heat tape around the lids of the fire box and smoke box, then the piece of 3 inch pipe inside for the exhaust. I also put a heat diffuser plate inside also.I seasoned it for a few hours with a light coat of oil on the inside walls and apple wood. I finally smoked some ribs the other day to try it out because they are easy and cheap meat. I'm gonna try and get a few pictures next time I smoke some meat to post.
I'm fairly new to smoking
- Thread starter mike211az
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- Aug 27, 2008
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Mike, welcome to the SMF Family!!! And congrats on the upgrade to the OJH!!!
You'll learn as you go and find that pits require some attention, but the rewards are more than worth it. If you keep it shielded from the wind and precipitation, as needed, you can smoke in just about any weather conditions, so don't be afraid to smoke for the holidays.
Enjoy your new smoker!!!
Eric
You'll learn as you go and find that pits require some attention, but the rewards are more than worth it. If you keep it shielded from the wind and precipitation, as needed, you can smoke in just about any weather conditions, so don't be afraid to smoke for the holidays.
Enjoy your new smoker!!!
Eric
Thanks Eric!! Right now its on the covered back patio out of the elements. I was thinking of building alittle area just for the smoker off to the side of the patio. I'm getting ready to smoke a 4.22 pound center cut pork loin this weekend. Any advice? Do i wrap it with foil at any point? I was gonna brine it first to help it along.
Welcome to SMF!
Glad to have you with us!
Congrats on the new smoker.
No need to foil a loin, just don't overcook it.
I pull mine off at 138-140 & rest them on the counter with a foil cover for 1/2 hour.
The carryover cooking will get it to 145, which is the safe temp for pork.
Good luck!
Al
Glad to have you with us!
Congrats on the new smoker.
No need to foil a loin, just don't overcook it.
I pull mine off at 138-140 & rest them on the counter with a foil cover for 1/2 hour.
The carryover cooking will get it to 145, which is the safe temp for pork.
Good luck!
Al
Thanks Gary! Its alittle chilly here in AZ also this morning. I've been looking around the site and have seen a bunch of great info. I hope to be as good as you guys soon. I did a pork loin yesterday with pecan wood and it came out good, and today im gonna smoke a couple whole chickens for some friends. Not great at it yet, but im slowly learning and playing around with the temps and flavors for different meats. Ive got a new offset smoker and trying to get proficient with it.
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