Intro

[Settertude Smokin']

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 attempt to manage a somewhat consistent size. Also--the first cook, I think I used not enough lump charcoal to start and the second cook, too much. Two things to work on.
:-)
I'm going to hold off on that nice brisket I bought and try a pork loin that the wife picked up.

 

[Settertude Smokin']

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.

 

[JLeonard]

Looking good. I love a pork loin on the smoker. So many different ways to cook it and stuff it.
Jim

 

[Settertude Smokin']

Nice outcome....mighty tasty.

 

[Settertude Smokin']

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.

 

[Settertude Smokin']

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?

 

[Settertude Smokin']

I am pleased--fire management was much better today. Tastes wicked good.

 

[TNJAKE]

Looks perfect to me. Nice and juicy!

 

[Settertude Smokin']

Looks perfect to me. Nice and juicy!

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.

 

[Winterrider]

I'd say you nailed it. Looks mighty tasty!

 

[912smoker]

Looks great ! Nice job

 

[Brokenhandle]

Looks awesome for sure!

Ryan

 

[Settertude Smokin']

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 up.
I am open to any tips on this.

 

[DRKsmoking]

That looks fantastic, lots of juice and tender meat
David

 

[Settertude Smokin']

Thanks fellas. I was a bit anxious.