I have three questions and I wasn't sure of where to ask them.
I have an Oklahoma Joe modified with baffle plates, and gaskets and clamps. It's sealed off nice and holds heat pretty well.
My first question is, which kind of wood am I best off using in the firebox? I mean chunks or chips. I've been using chunks because I can't find and bigger pieces of wood conveniently. The cherry chunks at Walmart (unfortunately cause I hate that store) are all pretty nice sized in the bag without all the little broken off pieces towards the bottom. I've never used chips, but wasn't even sure how if I wanted to.
Second question, is if anybody has used these thermometers from BBQSmokermods.com --> http://www.bbqsmokermods.com/product-p/adj-therm-3.htm How do they rate?
I bought two of them to replace the stock ones because my probe thermometer has been reading way different than the stock thermometer on the smoker. I didn't lower the chimney stack down to grate level yet so I'm thinking that could be partly why.
Third question...
I made baby back ribs the first time I smoked and they turned out awesome. Tender, meat fall off the bone with zero effort awesome. I did those on my OK Joe 3-in-1 combo grill/smoker, that's not modded at all. I used the stock thermometer and cooked them for about 2.5 hours at about 220, then I slathered on BBQ sauce and wrapped them in foil for the last 45 minutes. They could not have turned out better. (for me!)
The second AND third attempts were on the Highland, and both times I cooked them the same way but they came out dryer and they would not come off the bone without pulling on them quite a bit. Could this just be a severe difference in temperature readings between the two grills or something? I'm not sure but that's my biggest hunch.
I did order the Maverick ET-732 from Amazon that should be here soon so I can use that to compare I guess.
P.S. This forum is awesome. I've learned a lot and I thank everyone involved!
I have an Oklahoma Joe modified with baffle plates, and gaskets and clamps. It's sealed off nice and holds heat pretty well.
My first question is, which kind of wood am I best off using in the firebox? I mean chunks or chips. I've been using chunks because I can't find and bigger pieces of wood conveniently. The cherry chunks at Walmart (unfortunately cause I hate that store) are all pretty nice sized in the bag without all the little broken off pieces towards the bottom. I've never used chips, but wasn't even sure how if I wanted to.
Second question, is if anybody has used these thermometers from BBQSmokermods.com --> http://www.bbqsmokermods.com/product-p/adj-therm-3.htm How do they rate?
I bought two of them to replace the stock ones because my probe thermometer has been reading way different than the stock thermometer on the smoker. I didn't lower the chimney stack down to grate level yet so I'm thinking that could be partly why.
Third question...
I made baby back ribs the first time I smoked and they turned out awesome. Tender, meat fall off the bone with zero effort awesome. I did those on my OK Joe 3-in-1 combo grill/smoker, that's not modded at all. I used the stock thermometer and cooked them for about 2.5 hours at about 220, then I slathered on BBQ sauce and wrapped them in foil for the last 45 minutes. They could not have turned out better. (for me!)
The second AND third attempts were on the Highland, and both times I cooked them the same way but they came out dryer and they would not come off the bone without pulling on them quite a bit. Could this just be a severe difference in temperature readings between the two grills or something? I'm not sure but that's my biggest hunch.
I did order the Maverick ET-732 from Amazon that should be here soon so I can use that to compare I guess.
P.S. This forum is awesome. I've learned a lot and I thank everyone involved!
