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Recent content by WarrenWood

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  1. W

    Fire brick/s in place of a heat deflector or tuning plate?

    I'm going to try using some flat fire bricks (7x12", 1/2" thick) in my OK Joe Longhorn smoker. Mine is a reverse flow, and the side closer to the firebox is 50 degrees hotter (heat rising through the floor.) I'm thinking about laying the bricks over the floor, close to the firebox. I made...
  2. W

    ATC on an OK Joe Longhorn Reverse Flow

    Hello, all! I bought an Oklahoma Joe Longhorn reverse flow smoker a couple of years ago. I've used it about 2x a month since, using locally sourced white oak. The results for brisket and pork shoulder are fantastic, but I have issues with temperature control, and my chicken and ribs are not...
  3. W

    I FINALLY got a Chuckie right!

    I think so. And to be honest, I think this would be a great solution to making a dinner of burnt ends.
  4. W

    I FINALLY got a Chuckie right!

    After wrapping tightly in two layers of foil, I let it run until it hit an IT of 200 degrees. I pulled the roast from the smoker and let it rest (towel wrapped) in a cooler for 2 hours. I didn't know what to expect; worst case the GF and I would go out to eat. But while the roast rested, I...
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    I FINALLY got a Chuckie right!

    I'm fairly good with BBQ, normally I run pork (shoulder, babyback ribs) and/or chicken thighs (cupcake style.) My GF loves brisket, and lately I've gotten decent results with brisket flats. But chuck roast has been my nemesis. Always tough, chewy, dried out. I've tried different temps...
  6. W

    I need a suggestion for a salt substitute

    Thank you everybody! I ended up going salt free, but to be honest the taste results were not so good as I had hoped. Still, my yard guy loved his!
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    I need a suggestion for a salt substitute

    I'm planning a big smoke for this weekend: 2 pork shoulders, brisket flat, BB ribs, etc. One of the pork shoulders will be a special gift for the man who takes care of my yard, a very special "thank you". He's taken care of my yard for years and he does a far better job than I can. Here's the...
  8. W

    Maiden cook on my stickburner - gotchas?

    Lunchtime. Ribs are done. They look good, and are tender, but maybe could have used a few more minutes. Tasting the ribs, I can understand what @Grtrwood and @1MoreFord were saying about the smoke. It's a different type of smoke than using my WSM. Maybe the word "mellow" is a good...
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    Maiden cook on my stickburner - gotchas?

    Almost lunch time. The BB ribs were smoked for two hours, the wrapped with butter/apple juice for an hour. Now the ribs are out of the wrap and almost ready. Another hour and it will be time to wrap the butts.
  10. W

    Maiden cook on my stickburner - gotchas?

    At this point, we're two hours in. I've added a rack of BB ribs (my lunch! :emoji_wink:) One problem I noticed was that the firebox air vent was slightly loose and kept opening up, making the fire hotter. I had hoped the heat would make the metal expand and tighten, but it didn't happen...
  11. W

    Maiden cook on my stickburner - gotchas?

    And the cook is on! I started with the charcoal bed. The bottom layer is half a chimney of KBB to provide a good ash bed. Then I lit a 3/4 chimney of Royal Oak lump to start. The KBB/RO technique is one I use on the WSMs as a quick way of getting the smoker going. When the charcoal bed was...
  12. W

    plans to pimp my22 inch weber kettle premium . your thoughts ?

    Another technique is to put two layers of painter's tape over the drilling point. Start slowly, the tape will bunch up a bit and keep the bit from walking.
  13. W

    Maiden cook on my stickburner - gotchas?

    Thanks everybody, my big fear is oversmoking. We'll see what happens... I'm cooking two pork shoulders, I might vary the smoke time between them. I'll post photos during/after the cook.
  14. W

    Maiden cook on my stickburner - gotchas?

    Hello, everybody! On Saturday I'll be doing the first cook on the OK Joe Longhorn Reverse I bought last November (family issues then winter weather delayed me.) I was able to get a good, local source of white oak firewood and I bought a decent moisture meter to check the seasoning. Moisture...
  15. W

    Red Oak vs White Oak

    Thanks everybody! As far as local wood, it will be air seasoned. Now I just have to find a cutter that can cut splits small enough for my OK Joe Longhorn :emoji_laughing:. The only reason I bought up the kiln issue is that I was under the impression that Fruitawood was air seasoned as well...
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