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we call her R2D2......and she is an old old gal
My dad gave her to me and he had it when I was born in 1978, have had to replace the heating element in her more than once through the years,the last time was a few years ago after he had given her to me and I almost cried when I thought I wasnt...
excessive handling of my fatty is a problem I am working to over come as well
but seriously, I have screwed one up before just moving it around from fridge to bacon to smoker
got a couple in the fridge right now rolled in food service wrap, planning on putting bacon weave just before putting...
Hola
I am a believer in Ok Joe's cookers, like you say they just need some help and have a learning curve for sure
one of the first ones I 'learned' to cook on was an Ok Joe horizontal offset
I am pretty new to the this forum, but I am sure these guys have some already existing discussions...
I was running the smoker between 225-250
I've never done the toothpick test on a brisket, can you describe how that works?
I was a feel by finger to check brisket guy for years, but the past couple years have converted to using a dial thermometer to keep an eye on the stall and usually pull...
Tried my hand at potatoes yesterday for the first time, googling the idea led me to this thread and ended up in my joining the board while I was smoking yesterday
I rubbed in EVOO and sea salt and put them on the pit naked.
after about 3 hours they were still hard so I wrapped them up in foil...
I would say 207 will be just fine, Aaron Franklin doesnt pull his briskets till 200
How big is the cooler its in? if its not super big and its not sitting outside in cold weather, I would guess it will hold the heat just fine till 2pm
I've had briskets stay in the cooler for over 3 hours and...
this is my only complaint on my RF pit I built, went with 3/4" because it was readily available for a short length of threaded pipe and ball valve at Home Depot and I didnt know any better, but it clogs too easy
its the one thing I feel I need to fix on there, but taking the time never takes...
So I made her a brisket
along with beer butt chicken, a couple of fat steaks smoked, and decided to experiment with smoking potatoes and some tomatoes, onion and jalapenos for salsa
Planned timing was to be steak, chicken, potatoes and salsa ready for lunch, brisket to be ready for dinner ...
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