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  1. 357mag

    Newb brisket-round 1

    Try putting it on fat side down next time so the bottom won't get hard. I always put the fat side towards the heat source, otherwise it looks like you did a good job.
  2. 357mag

    How to ruin perfectly good Kielbasa

    When I heat smoke sausage or Kielbasa, I put them in my instantpot and steam for 5 minutes then put them on the grill to finish. That usually takes care of tough casings for me.
  3. 357mag

    First Brisket on my new OK Joe

    It was good. Better than my pellet smokes. Better smokey flavor.
  4. 357mag

    First Brisket on my new OK Joe

    I did my first brisket on my new OK Joe Highland last night. It went well in the beginning but about midway through the damper on the firebox became loose and kept sliding closed. I noticed that the temp started dropping rapidly and I did not find the cause for about an hour,so I just left the...
  5. 357mag

    Seasonings/Rubs - Buy or Make Own?

    I agree it is way too salty. The salt overpowers the other spice flavors.
  6. 357mag

    My first smoke on my new OK Joe.

    This is my first smoke on the OK Joe. After using a pellet smoker for a few years. Qt one point I let the temp get too high, I over compensated when the temp dropped below 200. I have much to learn. I can hardly wait to do a brisket on this thing.
  7. 357mag

    Free wood

    My son offered me some mulberry wood from a tree he cut down on his property. I have never heard of mulberry being used for smoking meat. Is it good wood to smoke with, what are it's properties and what goes best with it?
  8. 357mag

    Finishing Sauce for Brisket

    This all sounds good but personally I don't like sweet sauces on brisket. I like savory sauces on brisket. What I like to do is take the pan juices, about a cup and mix a tablespoon of better than bullion roasted beef flavor and mix with a cup of hot water, add a tablespoon of worchestershire...
  9. 357mag

    I am terrified

    To me a constant temp is an average between 225 and 275 If I can get that I would be happy.
  10. 357mag

    I am terrified

    My new Oklahoma Joe highland is being delivered tomorrow. The only other smokers I have ever used has been first, a vertical propane, wood chip smoker and then a pellet smoker , like a treager. I am afraid of the hot spots and fire management. My pellet smoker was pretty much set and forget, I...
  11. 357mag

    Ditching the pellet smoker for a stick burner

    I live in Keernersville also. Right of of Glenn Hi road.
  12. 357mag

    Ditching the pellet smoker for a stick burner

    I am giving the Pitt Boss to my son so If I ever really need it back I can get it.
  13. 357mag

    Ditching the pellet smoker for a stick burner

    Time is not a consideration since I am retired. I just do not have the room for two smokers.
  14. 357mag

    Ditching the pellet smoker for a stick burner

    I have to get rid of the pellet. I do not have enough room on my deck for two pits
  15. 357mag

    Ditching the pellet smoker for a stick burner

    Yesterday my wife and I were at Lowe's home improvement to get her some paint for a craft project she has going on and I swung by the grills and was looking at an OK JOE Highland when she said to me, "you have been wanting a new grill, do you want to get that one?" I was almost too stunned to...
  16. 357mag

    Seasonings/Rubs - Buy or Make Own?

    I have tried a few store bought rubs for pork but nothing is as good as home made Meathead's Memphis dust. For beef it is usually Kosher salt and pepper or montreal Steak seasoning.
  17. 357mag

    New to Beef Ribs

    For my family game night get togethers I always do a brisket, but I am wanting to change things up a little and do beef ribs next time so how many ribs per person should I cook? There are usually 10 family members over for game night.
  18. 357mag

    Smoking chicken breasts

    How?
  19. 357mag

    Smoking chicken breasts

    Is it possible to smoke just the breast without it getting dry. I have done whole spatchcocked chikens befor but my wife and I are basically white meat people so a lot of the chicken goes to waste.
  20. 357mag

    Is the smoke setting ok for a large brisket for about 10 hours

    I plan on doing a 17.5 lb brisket on my pit boss and I wanted to put it in around 10pm the night before at the smoke setting which for me is around 200* and leave it there for about 10 hours or until it hits the stall and then wrap in butcher paper up the temp to 225* until probe tender. I hope...
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