Recent content by Abiskay

Thanks for the info. I’ve been having airflow issues with my OKJ Highland as well. Ive bought and extension and plan on using it for my next cook (Tuesday). I’d like to know how your “Frankenstack” mod worked out. Seems like a great concept. -Aaron

Keithu, I seem to be having the same issue with my OKJ Highland. It seems the FB damper isn’t a large enough opening for adequate airflow. I’m constantly having to open the damper door to provide enough air to get my smoke right. Sometimes I even have to crack the FB lid door to get enough...

Thanks, Al I will definitely be building a bigger, better fire next time. I think you’re right. The problem was the size of the initial fire being too small and after opening the door and adding meat, it wasn’t strong enough to get it back up to temp. Thanks for the feedback -Aaron

Thanks everyone for the feedback. Sorry it took so long to reply, been very busy lately. To answer some of the questions: -I’ve fixed the gap that you’re referring to by riveting 1 1/8 x 1/8” steel bar stock around the edge of the inside of the fire box at the dampener door. Due to the bottom...

Eventually, I got them back. But never really felt I had control of the temps. The ribs did turn out pretty good, though. It’s a work in progress.

Thanks, Tom. And to answer your question, yes. The biggest challenge of my first cook was temp control. I never really seem to have control over what I wanted it to be. I struggled early with low temps and I think that was the biggest obstacle I needed to overcome. I eventually got them up...

What’s up everyone. Brand new to the game. Have been interested in getting involved for a couple years now and my wife decided to buy me an OKJ Highland for Christmas. After doing some research, I decided to add a few mods while I built it to avoid the hassle later. I’m pretty excited to...

-Stack was fully open. -2 racks ribs (approx 8 lbs) - Sorry, I meant “chimney” of charcoal. Yes it was ashed over. I actually ended up adding another one. All in all, the cook turned out okay. I had a plan to do the 3-2-1 method on the ribs, but had to go to Plan B. In total it took about 7.5...

Whats up, everyone. New to smoking and having a hard time getting my temps back to the 225-250 range. Before I put the meat on, the temps were perfect. Unfortunately, since then, I can’t get them back. Currently, they won’t get over 200. I’ve added an additional basket of charcoal, but they’re...