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Fry Sauce?
Also, if y'all want your mind blown some more, take a look at Steak Fingers, and see where those originated at. Soooooooooooooo good.- fendersrule
- Post #41
- Forum: General Discussion
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Fry Sauce?
I haven't, but pictures of it makes it look way better than normal ketchup, almost like a tomato paste and less like ketchup which is kid's food IMO. I assume it will be more on the sour / vinegar side? I make hot sauces quite a bit, so just guessing!- fendersrule
- Post #40
- Forum: General Discussion
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Fry Sauce?
Fry sauce is big in Idaho. I would have guessed Idaho is where it started from to be honest and not utah. Close enough, though. Fry sauce is absolutely awesome and I prefer it 10/10 over ketchup. It's basically a creamier ketchup w/ spices. It makes ketchup extremely boring, which is just sugar...- fendersrule
- Post #38
- Forum: General Discussion
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Another new Okie Highland Owner!
Just a TLDR of the above: 1) The smoker has superb draw now. I held a burning stick next to the intake. It pulls the fire inside of the firebox. The okalahoma joe never did this, certainly never did this w/ the restrictive stack lowering kit. 2) I did not find that I'm burning more wood, or...- fendersrule
- Post #38
- Forum: Wood Smokers
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Another new Okie Highland Owner!
A couple things to note: 1) There was 10-14 MPH wind speeds. I situated the Okie Joe in the best spot but still had some effect. The highest wind I have ever cooked in. It was also about 45F outside. Before you think this is an excuse, don't worry. 2) You will see in the Meater chart that I...- fendersrule
- Post #36
- Forum: Wood Smokers
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Another new Okie Highland Owner!
Ran out of gas today. Finally, after 10+ years of using the same bottle, lol. I did have some progress though! Here's a mockup of what she'll look like (stack will be 4-5" shorter though):- fendersrule
- Post #32
- Forum: Wood Smokers
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WSM and Wood Chunk Quantities + Stick Burn Trial!
I thought about "finishing" on a different smoker if I had to, but if I was going to do that I'd probably just fire up my pellet grill since it does take time/effort to get the WSM going (the only part that has "effort", lol). The "whole meat only accepts smoke for a certain amount of time" is...- fendersrule
- Post #30
- Forum: Charcoal Smokers
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Another new Okie Highland Owner!
I do want to confirm that this is the ideal location for the collector, correct? Right in the center happens to be right in the center of the grate as well.- fendersrule
- Post #31
- Forum: Wood Smokers
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Another new Okie Highland Owner!
Collector is done. I'll cut out the exhaust portion after it's mounted. I even backside welded it as well to assure it's sealed. Been 10 years since I last MIG'd- fendersrule
- Post #30
- Forum: Wood Smokers
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Another new Okie Highland Owner!
Don't worry about 1/4" too much. I mean, I've been spending some time in metal shops recently and even 12 guage steel is enough to knock out a bear. 12 guage should still have a super long life expectancy as long as it's cared for. Probably the same as your grand champ, which is probably mostly...- fendersrule
- Post #28
- Forum: Wood Smokers
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Another new Okie Highland Owner!
I finally found a solution for the stack. I really didn't want to go through all this effort to replace a 3" round stack with a 4" square stack. I'm sure the 4" square stack would probably solve the issue (especially with the stack lowering kit gone), but I really wanted to slightly overbuilt it...- fendersrule
- Post #27
- Forum: Wood Smokers
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Another new Okie Highland Owner!
This is 11 guage steel, slightly thicker than the okie job. I went and started cutting out the collector: Got it lightly held together with some ugly tack welds. I ran out of sunlight, so tomorrow I'm going to check for straightness, then button it up. It's a cute little collector.- fendersrule
- Post #26
- Forum: Wood Smokers
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Another new Okie Highland Owner!
The only time I smoke with firebox door wide open is when the joe is being an @sshole and acts starved of oxygen or when I really need to get the temp up. I like to keep the door closed and vent open. When it acts super happy I can actually close the intake vent 50%. The joe can go from super...- fendersrule
- Post #25
- Forum: Wood Smokers
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Another new Okie Highland Owner!
It was wasn’t running in that picture. I leave it WOT all the time during usage.- fendersrule
- Post #23
- Forum: Wood Smokers
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Another new Okie Highland Owner!
Heres' a couple pics of my last smoke. Here's an example of smoke coming out of the firebox door. Correct me if I'm wrong, but a proper amount of pull means that this shouldn't happen. This is also with a double stack. The Oklahoma Joe actually has a little less than a 3" diameter--it's about...- fendersrule
- Post #19
- Forum: Wood Smokers
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Another new Okie Highland Owner!
Cooking more on the Oklahoma Joe modified w/ the upward baffle and stack lowering kit. I also have 2x exhaust stacks fitted. A couple things I am noticing: I'm finding that the extension on a 3" pipe is not significantly improving airflow enough. Even doubling it up like what I have, you will...- fendersrule
- Post #18
- Forum: Wood Smokers
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First time brisket cook...a couple questions
Thought I'd update this! I did some investigative work, and decided to probe the grate level in the electric smoker. I think If ound the issue. 150F on the dial = 190F on the grate.- fendersrule
- Post #68
- Forum: Beef
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Mountain Mahogany.
My BBQ buddy in southern oregon claims this is absolutely fav wood to smoke with.- fendersrule
- Post #7
- Forum: Woods for Smoking
