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  1. gonavy

    Airflow problems in a modded Highland

    OMG why are you going thru all this...stop trying to make this smoker do something it was never meant to do..listen you live in Arkansas I live in Jacksonville next to the Air Base...grab a couple racks of Baby backs and come to my house on the weekend...I'll show you every thing you need to...
  2. gonavy

    Airflow problems in a modded Highland

    I have an OK Joe Highlander, I find it almost impossible to get below 240 or so, I can get 275 pretty easily, 225 is hard. I have defuser plate just like the one you have, don't think that is the problem. What I don't have is that big exhaust tube or a basket. Use to have a charcoal basket...
  3. gonavy

    Sadly Stick Burner has to go

    LMAO...ya she gets the darwin award, if your still smoking and on oxygen, brains are not your strong suit
  4. gonavy

    Sadly Stick Burner has to go

    That is what I was thinking, just wondering if some one on here has experience with this situation
  5. gonavy

    Sadly Stick Burner has to go

    Ya I have one for trips down town ..its a POC (Portable Oxygen Concentrator) doesn't change the fact that it is still pure oxygen, which is very flammable, that's the part that blows up..lol...granted not as big an explosion as a tank, but still not good.
  6. gonavy

    Sadly Stick Burner has to go

    Well it is finally here, my COPD has gotten to the point that I need to be on O2 pretty much all the time. I usually only needed O2 for exertion and Exercise. When I smoked I did every thing off O2, but this last time I got really bad out of breath, checked my O2 levels with a pulse ox when I...
  7. gonavy

    Clueless on what to do!

    In terms of prep, definitely pull the membrane just like pork, then dry brine by using heavy layer of Kosher salt on the meat side only, put into the fridge for 2 to 4 hours, then pull, no need to rinse, just add the rub. I usually use mustard to hold a spicy rub like Jeff's Texas rub, any...
  8. gonavy

    Grill brush has to go

    Shute...should have gave this a try first before I went and ordered them other other two coil scrapers..lol...especially when you consider I am a woodworker with a full woodworking shop and tons of scrap wood, not sure why I didn't think of this, pretty sure I can make one of these in about half...
  9. gonavy

    Grill brush has to go

    I was watching the news and they had this story on folks ending up in the Emerg room because they swallowed small wires from grill brushes that got on their food from the bbq grill...OMG...I can honestly say I never gave that thought, not once. Went out to the grill...sure enough got them...
  10. gonavy

    Happy Accident

    Couple of you'll mentioned the temp..yep GUILTY...the turkey roast was Jeff's Mothersday recipe calls for for smoker temp of 240 or so, the wings were just an addon, and I do admit the recipe off the internet did call for smoker temp of 300 for an hour, the bump upto 350 for the last half...
  11. gonavy

    Happy Accident

    Did some smoked turkey roast the other day and decided maybe do some wings too, had this recipe that involving marinading in teriyaki sauce and dusting with corn starch (three table spoons) and some chicken spice (used a table spoon of McCormick Grill Mates Seasoning, Montreal Chicken) dusted...
  12. gonavy

    What is a good paint for smoker?

    What rust oleum did you use. I use the 2000 degree stuff and haven't had any problems. Make sure once it drys to use spray vegetable oil on the outside and wipe it down, will keep it from rusting rust oleum 2000
  13. gonavy

    Freezing meat

    Not only can you freeze them, but if you vacuum packed them, they last a really long time and can be thawed in water, no leaks...love my vac pack machine. When I make ribs I make several rack cut them up in groups of six (only two of us) and vac pack in dinner portions makes for a quick easy...
  14. gonavy

    Tater Tots

    no...no...nooooo they must be deep fried, all that crunchy goodness gets messed up in the oven. I eat them all the time and I am 60+...I am an expert, trust me on this...lol
  15. gonavy

    Found baby back ribs for $1.50 a pound at Kroger

    Great, but with Baby Backs your better off doing 2-2-1 when I wrap I put squeeze butter, honey and dark brown sugar comes out great. Good luck with your we need pics..lol
  16. gonavy

    Happy Accident

    For mother day decided to make some baby backs and bacon wrapped chicken bites. Never done the chicken thing, so this was new, followed Jeff's recipe boneless thighs wrapped in bacon. However..don't ask me why, but I changed up his recipe a little, instead of using his rub, was already using...
  17. gonavy

    Whats the best wireless thermometer you can use for smoking foods

    For under $100 Maverick is by far the best...I have had the ET-733 unit for over three years now and wouldn't smoke anything without it, never had a problem.  Takes a little to get use to programming it, but once you do, it is quick and easy, batteries last forever range is as advertised.  You...
  18. gonavy

    Maverick knockoff Ivation

    Was looking around Amazon for a replacement probe for my Maverick 733 and came across the Ivation at about 20 bucks cheaper and seems to have a slightly better range and an extra probe.  Seems to be a rebrand of the Mav 733.  Hard to believe another company made these, I bet they both come off...
  19. gonavy

    Intake issues with Oklahoma Joe's Highland

    I have an OkJ highland and works great no problems actually maintaining 225 is almost impossible, mine likes 240 so that is pretty much what i cook at, it stays at 240 with the FB vent cracked at 1/4 inch..  Might be your wood, never tried oak, I use apple wood mini logs from Acadamy Sport...
  20. gonavy

    Just got my first "REAL" smoker

    Welcome aboard as a OkJ highland owner myself I can say your gonna love this unit, but it does need some minor mods.  Sealing up the firebox and smoke chamber is a must, best to do it now while your putting it together, you'll also need to do a good seasoning before your first cook, simple spray...
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