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  1. golfpro2301

    Need offset door help

    About 50% thru my 250 build and have unusual issue with my CC door. I had to remove a valve at top to position door where I wanted and for some reason it sprung only this location. All 4 corners are flush and bottom center actually sprung in about 1/4”. Hole isnt big enough to get a Clamp in so...
  2. golfpro2301

    Offset Temps in Summer_Hot

    Recently playing around with new offset build and noticed with current outdoor temps at about 100f I cant keep temps down. Handful of coals will keep offset running at 300F but no luck in getting down 275. I am running 2” insulated box with 3/8” inner steel and 1/8” outer. Anyone have shade...
  3. golfpro2301

    Prime Brisket cook

    Cooked a 22lb prime brisket for neighbors xmas party last weekend. Did a competition trim to maximize bark on point for burnt ends. Ran in offset at 200-275. Large temp swing due to me playing around with dampers to see how smoker would react. Just trying to learn it a little more. Flavor great...
  4. golfpro2301

    Outlaw style offset build

    Started my new offset build few weeks ago and thought I would share progress. Plan to do burnout tomorrow and put finishing touches on CC and cart before proceeding with cutting door and starting FB Lucked out on tank and almost 1/4” thick
  5. golfpro2301

    Labor Day Whole Hog

    Doing my 2nd hog for Labor Day and need help with sizing/dimensions. I have on order a 60lb dressed head off for the OKJ Longhorn which has a 40x19.5 cook area. Was concerned may be too big but looking around online I have seen posts of doing 100lb live weight head on in a camp chef. Anyone have...
  6. golfpro2301

    What is this?

    Finished up testing the offset today and noticed grates and few areas of walls looked ashy. Ran fingers thru it and this what looks like. Had clean fire entire time and adjusted the stack from 1/4-1/2 closed periodically but 75% of the 6 hour burn was wide open. Prob pressure wash it all out...
  7. golfpro2301

    Need Design help on custom patio build

    Well its time to start thinking about the new project since I just finished up the old (insulated and modded OKJ Longhorn). During this process Pop and I decided to build a high end smoker from scratch over the next 4-6 months. The good thing is my work build modular energy solutions and we use...
  8. golfpro2301

    OKJ Longhorn RF Mods

    As I posted in other threads I purchased an OKJ Longhorn for upcoming hog cook and began modifying with the usual and not so usual mods have seen in past. Have a few more days to finish it up but below are updates thus far. FYI I am not welder by trade and have a crappy ironton 125 FC that runs...
  9. golfpro2301

    Insulating OKJ FB with 55gal drum

    Hey All I am down to last 3 mods on the OKJ RF. Stack, thicker baffle plate, insulated FB want to get going on FB and with cost of 1/8 and 1/4 steel I had an idea on using a 55 gal drum as outer shell. Would cut to fit length of current box and slide over after removing existing handle and hot...
  10. golfpro2301

    2nd BP on Reverse Flow_Temp Issues

    Hey all doing first cook (18lb prime brisket)on the OkJ reverse flow and seeing issues when meat is on. When seasoning/no meat on the left 75% of cooker is within 5 degrees. Far right directly above water pan to far left is 15f. I was extremely please with this. When I put brisket on the far...
  11. golfpro2301

    Firebox door damper design

    Getting ready to start significant mod to an OKJ RF and will be mainly beefing up FB for longevity. Part of this is to add large side loading door which will allow me to insulate firebox a little with blanket I called Yoder and said I needed a replacement door for a loaded wichita and $29 later...
  12. golfpro2301

    Offset needed

    Well looks like I cant find a smoker to rent for Labor day which leaves next best thing and buying new. Planning to do whole hog around 120lb live weight with head and feet removed. Original plan was OK Joe longhorn reverse and do the mods. Dad decided to jump in and said lets do it right with...
  13. golfpro2301

    Whole Hog Cooker needed

    Happy 4th all just went thru another year of plain ol burgers and dogs and need to get smokers fired up again. Since having the little one a few years ago all the competition equipment is gone except a traeger pro 22 and a komodo kamado looking to see if anyone would be willing to lend a whole...
  14. golfpro2301

    Spatchcock turkey questions

    Hey All I am responsible for turkey every year and usually do a 12lb bird on smoker with no issues. Last year had a few more people and sid an 18lb and didnt like how uneven it cooked. This year we have even more people and need around 20lb’er. I would prefer to spatchcock it for even cooking...
  15. golfpro2301

    Spicy Cacciatore

    Been trying to go thru all my UMAI bags and decided to try a spicy cured sausage. Modified recipe found on meatsandsausages to add heat. Prior to putting cure in I tasted seasoning and definitely has a bite to it. I would put it at heat level of BW3 wild sauce but lingers for good 10min. the...
  16. golfpro2301

    UMAI in cure chamber?

    I ordered bunch of UMAI bags few months ago but since then I have finished curing chamber. I dont want them to go to waste so thought about doing Some Marianski recipes but with UMAI bags and put into chamber after fermenting. Do you see an issue with using them in 55F and 75RH? If it is I...
  17. golfpro2301

    Carolina Reaper in SS?

    Hey all I get my new stx turboforce on thurs (last grinder died past weekend) and it so happens have pork butt thawing in fridge and a pack of reaper peppers will be delivered as well On Thursday anyone use these in summer sausage? I love spicy things but unsure how much to use and how to prep...
  18. golfpro2301

    Curing Chamber Build

    Hey All, Looking to get into sausage making. Since Kid came along I sold all the competition BBQ stuff and need to find another hobby. I want to build own curing chamber and had a few questions for those that may know. 1. I am looking at mini fridge or use wine cooler. For the wine cooler that...
  19. golfpro2301

    Sausage in dehydrator?

    Hey all. Been a few years since been on here. I have recently gotten into making sausage as I follow Keto diet. I mainly stick to premade seasonings with cure #1 and slow smoke it until done. I have done this with salami, summer sausage, and andouille. I want to try my hand at dried over period...
  20. golfpro2301

    Pitmaker Vault for sale

    Hello everyone. Wife is pregnant with our first child so I am getting out of the competition business. I bought this Vault used 2 years ago in Orlando. It had the sliding side damper but welded that off and added ball valve. Have won a lot of awards with this smoker and it is one of my all time...
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