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  1. comer4tide

    Fireboard Review

    thank you for the review. I have been eye balling this unit and just waiting for someone or something to push me on over the edge
  2. comer4tide

    New - Oklahoma Joe's Highland Smoker

    it is. its written for the majority of people who dont cook often or just started. i have it as well and there are some good references and points in it tho
  3. comer4tide

    New - Oklahoma Joe's Highland Smoker

    good tips in there to make a COS work tho. Great read
  4. comer4tide

    New - Oklahoma Joe's Highland Smoker

    runing my okie joe this summer and this fall dropping the cash on a 48 patio or 60 trailer unit
  5. comer4tide

    New - Oklahoma Joe's Highland Smoker

    I like the bunjee cord idea, cheap and effective! I am torn on getting a baffle plate for this. I am currently looking at getting a lang patio or a black warrior patio model but, until then, this bad boy will have to do me and im tired of only being able to cook on 50-60% of the surface.  BTW...
  6. comer4tide

    New - Oklahoma Joe's Highland Smoker

    This right here, esp your last line about "I was tired of modding and just wanted to cook" is exactly why im looking at the lang 48 hybrid patio and the black warrior comanche warrior
  7. comer4tide

    New reverse flow

    nice rig. im looking at them too and jut curious how you like it
  8. comer4tide

    Black warrior smokers

    bump, i am looking at them too. anyone got any info?
  9. comer4tide

    What to smoke

    You could do 4 whole chickens, beer can or spatchcook either or. Take about 4-5 hours to cook
  10. comer4tide

    Give me your best whole chicken process!

    I dont brine my birds and I leave them whole. Rub the bird with olive oil and then my rub or your favorite falvor. Pull the skin back enough at the neck to get some rub down on the breast meat itself. As it cooks I baste with olive oil and rub mix. I pour half a Bud heavy down my throat and put...
  11. comer4tide

    Oklahoma Joe Longhorn Reverse Flow??

    how much meat can you get in it? Like racks of ribs and butts? not trying to hijack the thread here just noticed you have the exact smoker im so close to pulling on
  12. comer4tide

    New - Oklahoma Joe's Highland Smoker

    yes it is, i typically add lump and splits. I like the flavor the lump gives and it burns longer than briquets
  13. comer4tide

    Ordered today Lang 36 patio hybrid deluxe

    I like the cooker. debating on that exact one or tow smoker. How easy is she to run? Is moving her around tough? 
  14. comer4tide

    Oklahoma Joe Longhorn Reverse Flow??

    i notice you have a lang 36" patio hybrid. Im actually debating on purchasing that exact smoker or getting a tow behind greasy hill or black warrior (unfortunatly the lang tow behinds are not in my budget right now)
  15. File_000 (3).jpeg

    File_000 (3).jpeg

    • comer4tide
    • Media item
    • Comments: 0
    • Album: Okie Joe
  16. comer4tide

    Pulled Pork tomorrow, general discussion about situaiton

    Should be good to go esp if your having sides 
  17. comer4tide

    Pulled Pork tomorrow, general discussion about situaiton

    Ive always cooked 1 pound per person going to be there (for sure) 
  18. comer4tide

    Wood and Smoke Guide

    Always a great post thank you
  19. comer4tide

    New - Oklahoma Joe's Highland Smoker

    I like to start with a full chimney and a split. Ill let it get hot then dampin back down after it hits 275-300.  Few pieces of lump charcoal and 1-2 splits ever 1-2 hours is all it takes to hold 250-300 temp
  20. File_000 (2).jpeg

    File_000 (2).jpeg

    • comer4tide
    • Media item
    • Comments: 0
    • Album: Okie Joe
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