Discussion in 'General Discussion' started by titans2win, May 19, 2015.

  1. titans2win

    titans2win Newbie

    Does anyone know how to prevent grease from burning in the bottom of an Oklahoma Joe grill and ruining the meat?
  2. [​IMG]   Good evening and welcome to the forum, from a warm and humid day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. Post this in the general are and more people will see it. Roll call isn't much for questions.

    Happy smoken.

  4. titans2win

    titans2win Newbie

    Thanks David. I thought I did post it in the general forum. I was on my phone when I posted it so I may have been in the wrong forum. 
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Titans2win , you can do several things , a convection plate (or pates) may be your trick , here's a start  : http://www.smokingmeatforums.com/newsearch?search=Convection+Plate&=Search

    You could run it with water in the bottom , clean it out every time , or are you running a hot FB or cooking the steaks too close to it [​IMG]

    My Smoker is made with thick Steel and I just  let he junk stay on the bottom until I get the urge to get dirty  [​IMG]  .

      This is my little one , 20 y/o , and has thick metal and I Reversed Flowed it...

      and my bigger one .

    you could use a drip pan also ,hang and there will be others with good ideas too .  .  .

    Have fun and .  .  .
  6. robcava

    robcava Meat Mopper

    I don't want to hijack this thread but I would like some info on that big smoker you have there oldschoolbbq. Nice looking setup. Who makes that or custom? Any issues getting/holding the vertical at temp since so far from firebox?

    Sorry again for the tangent titans2win
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    This is  a Tejas 2040CC , a company in Houston .

    I absolutely love it (and the little Girl too ) , I can hold heat well in the Vet.. When I am at 225*F ,in the  horiz. , the Vert. is at 200*F or close .

    Both have baffles , the big one with tuning plates from the FB to the beginning of the Vert.  . A baffle is at the FB to hel direct heat directly into the Horz..

    The little one I made a reverse flow plate which can be removed and  cleaned 

    If you live out of Texas , or can't go get the thing , it'll cost big $ for shipping.[​IMG]  .

    I can write you a longer ,, if you want.

    Have fun and . .  .
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Can you put a drain plug in it ???? Drain the grease during cooking....
  9. titans2win

    titans2win Newbie

    Thanks everyone who responded. I was trying to get a quick answer when this incident happened so I left a lot of details out.

    I was smoking chicken and brats. Had the temp at a steady 290 and the meat was looking and smelling great. I decided to make a quick run to the store and Home Depot as the meat had only been on for about 30 minutes. When I got back home, I smelled an awful smell while standing in the driveway although my grill is in the back of my house. When I got to the grill, I noticed the brats had squirted grease on the wall adjacent to the FB and puddled in the bottom of the grill. When I opened the lid of the grill, an awful smell and yellow smoke billowed into my face. Needless to say, the meat was bitter beyond belief.

    After that day, whenever I opened the grill, the horrendous smell of burnt brat grease would escape from the grill. I tried many options to clear the smell but couldn't find one until this past weekend:

    THE FIX: I took a lemon and cut it in half. Poured salt on a plate and dipped the lemon into the salt. Scrubbed the interior of the grill until the lemon's face was black from the burnt soot. I then cut the lemon to get a fresh surface and re-dipped the lemon in the salt. I continued doing this until the interior of the grill was completely scrubbed. The smell was removed after doing this and the yellow smoke was no longer visible when burning coal or wood.

    Afterwards; I cut up an onion, placed it in foil, soaked it in peanut oil, and punched holes in the foil. I fired up the FB and allowed the onion to work its magic. The next day, I cleaned out the FB and seasoned the interior of the grill with a thin layer of peanut oil.

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