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  1. Settertude Smokin'

    Rack 'O Ribs

    Three hours in and smokin.
  2. Settertude Smokin'

    Rack 'O Ribs

    Sounds like plan...good luck
  3. Settertude Smokin'

    Rack 'O Ribs

    Thank you sir. I think I'm gonna agree with that. I had made some nice splits of apple, so I reckon, I'll work on some post oak. The Okie Joe seems to like them just so size...I'm learnin'.
  4. Settertude Smokin'

    Rack 'O Ribs

    Thanks, Mike---well a funny thing just happened. Max the setter and I just drove over to see the local rancher meat guy and picked out some Beef short ribs. LOL--so gonna smoke those today instead of the pork. Does this mean some Texas post oak instead? :-)
  5. Settertude Smokin'

    Rack 'O Ribs

    I reckon I'll smoke some today...St. Louis Country Style of course. Post oak or apple? What say you?
  6. Settertude Smokin'

    8.5 lb Brisket

    Yup--looks mighty fine! Good job.
  7. Settertude Smokin'

    New member/New to smoking

    Welcome from Oklahoma, Andrew--fantastic advice from these guys! I use yellow mustard on my butts and let it set a while before applying the rub and then frog it overnight or at least a couple hours.
  8. Settertude Smokin'

    Intro

    Thanks fellas. I was a bit anxious.
  9. Settertude Smokin'

    New Smoker and Member

    Welcome from Oklahoma! Congrats on the new toy.
  10. Settertude Smokin'

    Intro

    ON fire management. It seems the size of the splits is the key. Not too big and not too small, but 'just right'. :-) That and leaving the main chamber lid cracked open on this occasions when the heat rises too much. Still learning, but its definitely an art. Also--I like the way apple wood coals...
  11. Settertude Smokin'

    Intro

    THe wife tasted it and went--WOW!--and the pup did a flip mid-air. Success! She was a bit skeptical that this off-set would do better than the WSM, but she gets its now. Indirect Wood fire is the best! What a blast.
  12. Settertude Smokin'

    Intro

    I am pleased--fire management was much better today. Tastes wicked good.
  13. Settertude Smokin'

    Intro

    I thought brisket usually stalled at around 150, but this one has taken an hour to go from 183 to 187 and the Smoker temp is 235. Kinda thinking I want the bark to firm up more before wrapping. What do you think?
  14. Settertude Smokin'

    Intro

    First brisket on the Okie Joe started at 7:15 this morning. About 4.5 hours in and looking good. Internal temp is 183 and tender to the probe. Pretty much stalled. Gonna wrap it soon. and put it back on.
  15. Settertude Smokin'

    Intro

    Nice outcome....mighty tasty.
  16. Settertude Smokin'

    Intro

    Took a break what with weather and stuff....4.58 pound pork loin just went on the Oklahoma Joe. A homemade rub of black pepper, garlic, chili powder and paprika. I prepped it with 'shire sauce before the rub. Wood: post oak and apple.
  17. Settertude Smokin'

    Chimney Charcoal Starters

    I agree--I just happen to have had this canister around in the shop for years.
  18. Settertude Smokin'

    Chimney Charcoal Starters

    Map gas rather than propane...give it a whirl.
  19. Settertude Smokin'

    Intro

    So update---I have done 4 fires so far. Two of them were cooks. I admit to still struggling with fire management and maintaining a semi-constant temperature. I am thinking that part of this is the size of the logs/splits I have been using, so I am going to purchase a hand ax/camp ax size and...
  20. Settertude Smokin'

    Intro

    Welcome RCC.
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