Got the new smoker seasoned, then smoked some ribs and fatties!

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crimsontidetn74

Newbie
Original poster
May 9, 2017
27
23
Near Memphis, TN
After a week or so of making mods to the smoker, I finally got a chance to season it Friday evening and put it to work with some meat on the grill Saturday. I have to say I am very satisfied with with the results. While seasoning it Friday night I also used the time to learn a little about temperature/smoke management on the smoker. After seeing the temps on the FB side of CC staying consistently 25 degrees hotter than the exhaust side, I decided to add a water pan Saturday directly on top of the diverter that I made to choke the opening between the FB and CC. Man, that made a huge difference! While smoking the ribs and eventually the fatties, the temps stayed within 2 or 3 degrees of each other on the grate level gauges installed in opposite ends of the CC. Once I got temp to where I wanted it with charcoal, 225 degrees, I was able to keep it there by adding a couple of small to medium sized splits of cherry every 45 minutes to an hour. It was a great day of smoking meat and having a few beers! Thanks to everyone on this forum for all of the suggested mods for my OK Joe Longhorn, it made all the difference in making my first smoke a success! Here are a few pictures of the smoker before seasoning, after seasoning, and with the meat on.  

Before seasoning


After seasoning Friday


Ready for Meat Saturday!


A fattie ready for the smoker (I forgot to get a picture of the ribs before, newbie mistake!)


After removing the foil from the ribs, about an hour before time to eat! :) 

Side note: I put the fatties on when I put the ribs back on with the foil on and they hit 165 degrees internal temp about 5 minutes before it was time to pull the ribs, great timing.


Last pictures before family and friends made the food disappear!


As suggested by some members, I may try to crisp the bacon on the fatties in the oven after they are done smoking next time, but they turned out delicious for my first try! 



Thanks for reading, I can't wait to use the smoker again and share it all with everyone! Keep the smoke roll'n!

Kenny
 
Great job....it all looks real good!! The OK Joe smokers, when the mods are done, puts out some really good que!!

Luv those fatties!!

Points! 
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Great job....it all looks real good!! The OK Joe smokers, when the mods are done, puts out some really good que!!

Luv those fatties!!

Points! 
points.gif
Thanks Sauced! Although it was my first smoke on the OK Joe, I am very impressed and a bit obsessed honestly.  I starting thinking about what I wanted to smoke next as soon as I pulled the ribs and fatties off the grate! Unfortunately I will be out of town this weekend and won't be able to get my smokin fix! Thanks for the points.

Keep the smoke roll'n!

-Kenny
 
Great job on your first smoke. Looks like everything came out real good.

That's a great bacon weave. Gotta ask. Why did you cook the fatty in a pan. Fattys are pretty greasy so it was sitting in grease. I just put a drip pan under it and put the fatty right on the grate. That way you get more smoke and the bacon cooks better on the bottom.

POINTS for a really good first smoke on your new smoker.

Next time though you should add some sliced pics and a money shot--plated.

Gary
 
Great job on your first smoke. Looks like everything came out real good.

That's a great bacon weave. Gotta ask. Why did you cook the fatty in a pan. Fattys are pretty greasy so it was sitting in grease. I just put a drip pan under it and put the fatty right on the grate. That way you get more smoke and the bacon cooks better on the bottom.

POINTS for a really good first smoke on your new smoker.

Next time though you should add some sliced pics and a money shot--plated.

Gary
Thanks for the encouragement Gary.  It was my first fattie and I was worried that the bacon weave would fall apart if place directly on the grate. Thanks for the advice though, I'll try that next time and see if that gets the bacon crispy without having to put it the oven. Yeah, no sliced or money shot pics was definitely a Q-view newb mistake.
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 Thanks for the points! 

Keep the smoke roll'n!

-Kenny
 
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