Although last weeks inaugural smoke with my new-and-modified OK Joe Highland wasn't amazing, a little education has me set straight this time around. I left the smokestack vent wide open the whole time. Once I added the lit coals to the firebox I left the firebox side door wide open. Once the cooking temp shot up to about 250F I closed the firebox door and worked the vent gradually down to about 230F, where it stayed the entire cook (unlike last time). In just under 2 1/2 hours I had a 3lb tri-tip to medium rare and a nice little crust to it. Sliced it up across the grain so Wifey and me could make tacos. The kids decided to skip tacos and just eat "steak". It was gone in no time.
Engine No. 9 is officially a keeper. I see myself having a lot of fun with this smoker. I have a pork shoulder, sever racks of ribs, and a packer brisket waiting for their turn.
Hope everybody's week got off to an awesome start and stays that way!
