Recent content by Twomorestrokes

I'm retired so have plenty of time but still like to keep my composting simple. I have a three bin system made from pallets with gates out in the woods that I add all my kitchen scraps and lawn refuse to. I also clean my fire pit and dump it in there. Core temperature in the spring summer and...

Great question. I had the same dilemma a couple years ago. I was using a very worn cheapie chargriller with an add on firebox. It's true that it's usually too hot to smoke anything on the firebox side but it didn't do too bad of job when I used the center area. Tasted good with plenty of smoke...

I'm actually thinking about getting a second stack and installing it on a conventional side and using it as a conventional offset smoker instead of a reverse flow. That way I could still use it either way, depending on which stack I opened and closed and it would also be much easier to use as a...

I did try that last summer and it worked fairly well. I may tack weld something like that together. Been using the basket that I got with it lately.

Second season of using this smoker and wondering what other owners think about theirs? Not sold on mine yet. Only has a couple basic mods including lower heat plate/baffle, cook chamber seal and latches. Haven't seen much improvement over my well worn basic CharGriller offset with no modifications.

OKJ Highland reverse flow

Got a late start on an 8# butt this morning so I kept it around 250-260 for 11 hours. First time not wrapping at the stall. Got a little dark but sooo good

Yeah they do!

Yes that can be a problem. I still like lump in the smoker because the buildup is a lot less and I can also use the ash in my compost.

Ironically I was just logging on to ask my "silly" question on whether anyone preheated with junk wood like ash to save a few bucks. I never knew that you can even use it all the way through. Doing a pork butt today and I may throw an occasional ash split in with the apple and cherry.

Nice job! I've smoked two chucks so far with limited results but I didn't finish in a pan with juices and veggies which sounds like what a lowly chick roast needs. Perhaps worth another shot. Thanks!

Saw a bag of B&B at Ace earlier. I grabbed a bag of Blues Hog instead. Huge chunks on top followed by mostly small pieces underneath. I've never had the pleasure of trying Royal Oak. My last bag was Frontier from Sam's Club. Worked okay but there were a few rocks in the grate afterward. I...

I just finished reading an article about pros that smoke ribs in 2.5 hours at 275°. 2 hours to start, spritzing every 15 minutes after the first hour allowing the rub to set. Then 30 minutes wrapped to 207°. I usually find the ribs overcook using the 3-2-1 method also. Plus, who wants to wait 6...

Thank you! Before use I added Lava Rock clamps, seal kit, extra gauge, and made simple supports for the fire box. After first cook, I changed out the stamped baffle trays for a heavy baffle plate. I bought this model so I could easily use it as a grill as well, but don't like getting it so dirty...

I use Saboteur K knives from France. Decent knives from a great company. I order direct and get faster shipping than I get from the states, usually a 2 day wait. A couple carbon knives and a full set of stainless.