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Ok joe highland vs WSM 22
Weber. I have both and wouldn't get rid of it for anything.- doughboyb
- Post #7
- Forum: Charcoal Smokers
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OK Highland
I agree. I've used mine for 2 years without any mods other than sealing the firebox and a charcoal/wood basket. I've just learned how to use the different heat zones, most of the time it works out necessary anyway. Ribs on cool side, chicken on hotter side for example. There only time I'd wished...- doughboyb
- Post #13
- Forum: Wood Smokers
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Mothers Day Cooking.
Father in law is going to cook a couple pork loin (to death) even got the guy a thermometer for Christmas one year... Still unopened I imagine. I'm in charge of some of the sides/apps. Thinking some abt's and moink balls should do nicely.- doughboyb
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Wagyu.. is it worth it?
A friend of mine got a wagyu packer for his initial run on his brand new rec tec... And basically first long smoke ever. Who am I to crush a guys dreams right? Anyway, long story short the choice brisket I helped him supervise a few months later was light years better. It's 95% technique, 5%... -
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Looking for a smoker gril. Found the Oklahoma Joe Highland.
I would say it's definatley worth it, as far as sub $500 smokers go. When I bought it I wasn't entirely sold on spending $1500 on a Lang, this is more of a stepping stone for me.- doughboyb
- Post #9
- Forum: UK Smokers
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Looking for a smoker gril. Found the Oklahoma Joe Highland.
I love mine. Only mod I have done is the charcoal/wood basket. Would I recommend it for your first smoker? Probably not, you may get discouraged. I got it for "shorter" day time smokes. My wsm with a flame boss is literally set and forget, which is great for 8+ hour smokes, but is kind of boring...- doughboyb
- Post #7
- Forum: UK Smokers
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Pork Shoulder / Butts that allow you to sleep
Agree with option 2 here. I always bring plenty of frozen pulled pork on our annual guys trip... Most days we struggle to put butter on our toast for breakfast, cooking a butt would be the last thing I want to do. Keep it simple. -
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Question on pk grill
I got it a couple months ago.. had a zero interest coupon from Home Depot I needed to use up. Funny how that works out. Drilling through was easy, just start small, and don't think too hard about what you are doing to your brand new "investment". Took me about 6 beers gave me the courage to do it.- doughboyb
- Post #10
- Forum: Charcoal Smokers
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Question on pk grill
It's fairly light, probably 40-50# with the stand. Just the grill itself maybe 30-40. The grates seem fine to me. Do not pay 40 bucks for the pk thermometer. I just bought one off Amazon for under $10, drilled a hole, and installed just like any other smoker thermometer.- doughboyb
- Post #8
- Forum: Charcoal Smokers
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Question on pk grill
I bought the smaller one a few months ago, and love it. I've mainly smoked chicken, spatchcocked and pieces, and the skin turns out wonderful. Holds heat consistently and evenly and for a long time. I would recommend the "lil more" grid as well, which will double your smoking area while still...- doughboyb
- Post #6
- Forum: Charcoal Smokers
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Has anyone ever used Strawberry Jam in a glaze or BBQ sauce?
When I do wrap my ribs for certain people (kids), I always put some jelly in there. Always good results. For adults I like to balance it out with some heat.- doughboyb
- Post #11
- Forum: Sauces, Rubs & Marinades
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What do U think of my thoughts ok smoking this chuck
Not sure when you want to eat... but it may be a while if you leave as is. I would throw that roast on on top of the veggie pan with a little beer and wrap it all in foil. I've never had good luck with veggies left open like that.. way too much smoke and not near tender after 3-4 hours, for my... -
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What do U think of my thoughts ok smoking this chuck
When I wrap chucks at 150 or so I throw it in a foil pan with a bottle of dark beer, onions, peppers, etc... depends on what type of wine you use and what flavor profile your looking for. I concoct a homemade bbq sauce in the pan once everything is done and pulled and throw it back on the smoker... -
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Fess up folks. Who besides me sniffs the smoke from the stack?
Guilty, but in a different way. I went out to the garage the other night to grab a beer out of the fun fridge, and sniffed the stack of my unlit Oklahoma Joe... certain smells really do have an effect on your brain. It's relaxing. I know certain smells trigger memories of my childhood, always...- doughboyb
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Got the itch...
No, I just butterflied it out to about the size of a sheet of paper and rolled it back up best I could. -
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Got the itch...
It was 138 in the center when I pulled it off. Figured the outside where the meat is was at least 140, that's what I typically shoot for with pork loin/chops. -
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Got the itch...
With the recent taste of spring we've had, followed by more cold temps, I've officially got the winter blues. Fired up the Oklahoma Joe today to see if it could snap me out of it. It worked. Bacon wrapped pork tenderloin stuffed with peppers, provolone, and spinach. Could not be happier with... -
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Cooking rib on the WSM 18
I have fit 6 racks in my 18.5 wsm. Roll each one like a pinwheel, loosely, and stick a skewer in each one to hold it's shape. Put them on the grate standing up. Super simple, and probably could have done 8 that way, maybe 10 if you lay some racks flat across the top of the rolled ones. -
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Smoking my first 13lb butt! My plan!
If it were me, and I was have guests, I'd have the butt precooked and pulled in the fridge on Friday. I've then reheated on the smoker with some finishing sauce the day of, along with some apps, sides, etc. Always get rave reviews using jjs finishing sauce, from someone (father in law) that...
