- Aug 8, 2016
- 13
- 11
Hi all,
I initially posted months ago as I had ordered an offset smoker and was raring to go, however things took a while longer than expected! I'd be interested in your thoughts on my first smoke and what I've done up to now...
Started the build at work in August...I'm the boss so that helps :-)
I read a few threads about air flow and other offset smoker builds so while I was at it I took some measurements and did a bit of sketching for a firebox baffle, tuning plate and chimney:
Which I had a metalwork friend of mine make up:
I was conscious of trying to shape rather than restrict the air flow too much, and made the baffle so that it could be adjusted (if you look at it you can see that the diagonal part has a separate metal plate which can be opened and closed)
While I was waiting for the metalwork to be done I built a bit of decking for it to go on, and grabbed a bargain:
So, all ready to go I decided to do some ribs on Boxing Day (and set my new decking on fire too lol):
I used an adaptation of a dry rub from Pitt Cue & Co book, essentially salt, pepper and sugar based which drew out a great amount of liquid from the ribs, and then indirect smoked them at 100-105degC for about 4.5 hours. I finished them off direct by coating in BBQ Mop Sauce by Meat Lust (I'll probably get slated for that but my intentions for making my own sticky sauce on xmas day went out of the window I'm afraid between kids presents and a drink or 3...) and grilling for 30 mins.
I was surprised how well they turned out - I'd have liked then to fall off the bone a bit more than they did but the flavour was great and the mother in law couldn't get enough of them - always a good test!
Some points that I've picked up on:
- With the tuning plate installed I struggled to get the temperature above 105degC. This wasn't a problem for these as (luckily) that was the temp I needed, but removing the plate increased the temp in the chamber by a good 20 degrees. I'll play about a bit with the plate and the baffle vent I mentioned. Also it was pretty cold on Boxing Day so that will obviously have had a hand in keeping temp down.
- I'm going to get some gasket tape for the door - a lot of smoke, and presumably heat, escaped from it
- I really need a basket for the coals too, the grill that comes as standard with the Oklahoma Joe is useless as they fall about everywhere
- I've invested in a second temp gauge at there was a noticeable gradient through the chamber which I want to be on top of.
Anyway, that's me done for now. I hope (if you've read this far down!) that it was of some interest and any comments well appreciated!
Next smoke will probably be a chicken I reckon, I'm getting hungry just thinking about it...
Jim
I initially posted months ago as I had ordered an offset smoker and was raring to go, however things took a while longer than expected! I'd be interested in your thoughts on my first smoke and what I've done up to now...
Started the build at work in August...I'm the boss so that helps :-)
I read a few threads about air flow and other offset smoker builds so while I was at it I took some measurements and did a bit of sketching for a firebox baffle, tuning plate and chimney:
Which I had a metalwork friend of mine make up:
I was conscious of trying to shape rather than restrict the air flow too much, and made the baffle so that it could be adjusted (if you look at it you can see that the diagonal part has a separate metal plate which can be opened and closed)
While I was waiting for the metalwork to be done I built a bit of decking for it to go on, and grabbed a bargain:
So, all ready to go I decided to do some ribs on Boxing Day (and set my new decking on fire too lol):
I used an adaptation of a dry rub from Pitt Cue & Co book, essentially salt, pepper and sugar based which drew out a great amount of liquid from the ribs, and then indirect smoked them at 100-105degC for about 4.5 hours. I finished them off direct by coating in BBQ Mop Sauce by Meat Lust (I'll probably get slated for that but my intentions for making my own sticky sauce on xmas day went out of the window I'm afraid between kids presents and a drink or 3...) and grilling for 30 mins.
I was surprised how well they turned out - I'd have liked then to fall off the bone a bit more than they did but the flavour was great and the mother in law couldn't get enough of them - always a good test!
Some points that I've picked up on:
- With the tuning plate installed I struggled to get the temperature above 105degC. This wasn't a problem for these as (luckily) that was the temp I needed, but removing the plate increased the temp in the chamber by a good 20 degrees. I'll play about a bit with the plate and the baffle vent I mentioned. Also it was pretty cold on Boxing Day so that will obviously have had a hand in keeping temp down.
- I'm going to get some gasket tape for the door - a lot of smoke, and presumably heat, escaped from it
- I really need a basket for the coals too, the grill that comes as standard with the Oklahoma Joe is useless as they fall about everywhere
- I've invested in a second temp gauge at there was a noticeable gradient through the chamber which I want to be on top of.
Anyway, that's me done for now. I hope (if you've read this far down!) that it was of some interest and any comments well appreciated!
Next smoke will probably be a chicken I reckon, I'm getting hungry just thinking about it...
Jim