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Want a Offset Smoker - $400-$500 Budget
I also own an Oklahoma Joe and I agree with this 100%. Personally, if I had to do it again I would get the Old Country. They are fully welded, the grate slides out, the stack is grate level, and they list the thickness of the cook chamber. Oklahoma Joes doesn’t so I am going to go out on a...- Sparky9
- Post #11
- Forum: Wood Smokers
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Ribs seem kind of red
Here is a picture from a cook I did back in October. Maybe not the best out there, but I think it has a decent smoke ring. When in doubt, take and post pictures, it always help.- Sparky9
- Post #4
- Forum: Food Safety
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Sausage Party!
Pork Pineapple Jalapeño Sounds awesome. I have to call around and see if I can find some locally. -
best offset smoker for the money
Wow. That's a steal, half the price I paid for mine.- Sparky9
- Post #15
- Forum: Wood Smokers
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best offset smoker for the money
Radio nailed it. There are a lot of gaps that need to be sealed up to help control temps. As long as you know what you are getting into and fix the gaps between the cooking chamber, firebox, and the two halves of the firebox you shouldn't have an issue. Don't get me wrong, I have made some...- Sparky9
- Post #14
- Forum: Wood Smokers
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best offset smoker for the money
I have the highland and I wish I would have spent a few more bucks for something else. I know they don’t have Academy in California, but I think paying for the shipping is worth it. The old country is fully welded, no need for RTV or gasket material (except for around the cook chamber door)...- Sparky9
- Post #7
- Forum: Wood Smokers
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New to smoking, need help!
What brand is the smoker? Are you using the thermometer that was supplied with the smoker? Many times those are not the best quality and don’t represent the actual temperature at the grate. Personally, I have never seen a door mounted thermometer at a lower temperature than the grate, but I...- Sparky9
- Post #6
- Forum: For New Members
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5 hr. Pulled Pork cook. Stall at 200 degrees?
True, I totally agree. I was a few beers in when I posted that last night. I should have said in and out with no resistance. -
5 hr. Pulled Pork cook. Stall at 200 degrees?
Take something small and sharp and poke around the meat. When you pull the “probe” out and it feels like you are pulling it out of soft/ warm butter (no resistance) it is good. Some people use a tooth pick, I use a thermapen. I use the same technique for brisket, pulled pork, and ribs. Tri... -
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5 hr. Pulled Pork cook. Stall at 200 degrees?
I use temp as an indicator of when to probe, not when it is done. When it passed a probe test and the bone lets loose it’s done. -
Fire box care?
I’m in the same boat. I have a small family that I cook for, but 3 to 4 times a year I cook for 20-25 people. I think I am going to get a 24x48 since it is only around 500 bucks more than the 24x36. I would rather have unused rack space than have to buy a new one in 5 years. Also, that...- Sparky9
- Post #21
- Forum: Wood Smokers
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Fire box care?
Hiding from a crazy ex. One can never be too careful.- Sparky9
- Post #19
- Forum: Wood Smokers
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Fire box care?
Nice. I stopped by their shop today, you are getting a nice pit. This is the 24”x48” they had in the showroom.- Sparky9
- Post #16
- Forum: Wood Smokers
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Hello from Houston.
Thanks all for the kind words. I will do my best to keep it coming. -
Hello from Houston.
Hello all, I have been lurking for some time now and finally decided to join. I bought my first smoker (offset OK. Joe) about 6 months ago and i have really enjoyed the process of learning the ins and outs of smoking. I have learned a lot from this forum and hope to one day be able to...
