Been lurking around here for a little while now soaking up the knowledge here. Been smoking off and on for a few years, mostly used my old neighbors crappy side box smoker that I could almost pick up with one hand. Bought a small water smoker a while back and have enjoyed it, but needed to move up as I started smoking bigger racks of ribs and bigger briskets for more people.
I picked up my OK Joes Longhorn on Monday. I have really liked it so far. I seasoned it on Tuesday for around 5 hrs, then threw some chicken breasts on, 'cause...why not? Came out a little too smokey and I had a hard time with the keeping the temp up, mainly because I don't think I'm quite used to having such a big chamber. After doing some reading, learned about the thin blue smoke. So I went and picked up some Lump coal from Wally World, two 8lb bags (which are much bigger than an 8lb bag of Kingsford). Still working on perfecting my temp and getting that perfect amount of smoke. I also did a few mods yesterday. Added a 3" 90 degree pipe to the inside of the stack so smoke exits lower at grate level, lined the bottom of the chamber with heavy duty foil, and folded some of it up to cover part of the entrance from the fire box to the chamber. I also picked up two oven thermometers to set inside and drilled a hole for my single probe Mavrick (Christmas present). After those simple simple mods, it was a night and day difference and I have this forum to thank.
Here are some pics.
I have some RTV on the chamber door, I cleaned off the RTV on the firebox shortly after this picture after realizing it would just melt anyway. Chamber door should be fine, it's Marine silicone RTV rated at 600 degrees.
Last nights pock chops.
Here is one thing that I'm not sure should be of concern or not. Noticed the bottom of my firebox turning white. Temperature in the chamber has never reached above 300, I'm hoping this can be considered normal. Since then, I have rotated the grate sideways and added another next to it to get more air under the fire.
I have also ordered a Tel-Tru glow in the dark analog thermometer and the Mavrick ET 732, which should be here today :).
Look forward to being a member here.
Dylan.
I picked up my OK Joes Longhorn on Monday. I have really liked it so far. I seasoned it on Tuesday for around 5 hrs, then threw some chicken breasts on, 'cause...why not? Came out a little too smokey and I had a hard time with the keeping the temp up, mainly because I don't think I'm quite used to having such a big chamber. After doing some reading, learned about the thin blue smoke. So I went and picked up some Lump coal from Wally World, two 8lb bags (which are much bigger than an 8lb bag of Kingsford). Still working on perfecting my temp and getting that perfect amount of smoke. I also did a few mods yesterday. Added a 3" 90 degree pipe to the inside of the stack so smoke exits lower at grate level, lined the bottom of the chamber with heavy duty foil, and folded some of it up to cover part of the entrance from the fire box to the chamber. I also picked up two oven thermometers to set inside and drilled a hole for my single probe Mavrick (Christmas present). After those simple simple mods, it was a night and day difference and I have this forum to thank.
Here are some pics.
I have some RTV on the chamber door, I cleaned off the RTV on the firebox shortly after this picture after realizing it would just melt anyway. Chamber door should be fine, it's Marine silicone RTV rated at 600 degrees.
Last nights pock chops.
Here is one thing that I'm not sure should be of concern or not. Noticed the bottom of my firebox turning white. Temperature in the chamber has never reached above 300, I'm hoping this can be considered normal. Since then, I have rotated the grate sideways and added another next to it to get more air under the fire.
I have also ordered a Tel-Tru glow in the dark analog thermometer and the Mavrick ET 732, which should be here today :).
Look forward to being a member here.
Dylan.
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