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Moved up to an offset smoker

Discussion in 'Blowing Smoke Around the Smoker.' started by meatallica, May 30, 2018.

  1. meatallica

    meatallica Smoke Blower SMF Premier Member

    I did 23 lbs of pulled pork for my son's graduation party over the weekend. Unfortunately, Friday/Saturday morning my UDS decided to take a crap on me. I finished in the oven to temp. Everybody at the party said the pork was fantastic. Got me to thinking, it's time I upgrade. Now, by upgrade, I mean a smoker from one of the box stores. Got a good deal on a OKJoe that I inspected lids and did seal 20180528_081305.jpg 20180528_134551.jpg the FB. I don't have big money to spend on smoker. Like SmokinAl says "It ain't the pit, it's the pitmaster". Here's proof. Very pleased with my Memorial Day smoke. I did buy a tuning plate to help with temp and fuel consumption after this smoke. Any help or comments would be greatly appreciated. Thanks guys and gals
    SmokinAl likes this.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    You'll have fun with it. Offsets are versatile but they want attention.
  3. gmc2003

    gmc2003 Smoking Guru OTBS Member

    That smoke on the OKJ looks great, beautiful bark. Just curious on how a UDS craps out.

  4. Geebs

    Geebs Smoking Fanatic

    Very nice, looks like it turned out great!
  5. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    You will do just fine with your OKJ. What are you using to fuel that bad boy?

  6. dcecil

    dcecil Master of the Pit SMF Premier Member

    That turned out awesome, nothing wrong with an OKjoe at all, great cook. What therms are you going to be using to monitor the cooking chamber.
  7. meatallica

    meatallica Smoke Blower SMF Premier Member

    @gmc2003- for some reason usually reliable uds temp dropped to 140° after about 6 hrs. I had 2- 12lb on it. Don't know if it got extinguished by drippings, maybe??? I moved em inside to oven. UDS recovered hrs later when I checked on it, valves open, it was over 300°
    @RiversideSm0ker- I used RO briquettes with oak chunks.
    @dcecil - I use ThermPro tp-20
  8. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    That's good charcoal and oak is a clean wood. It's nice without any overpowering flavor. I stand by my favorite though. Pecan is king for me. That nutty flavor is totally addictive.

  9. meatallica

    meatallica Smoke Blower SMF Premier Member

    Love pecan too. Have to get it shipped in to Delaware. Little pricey, but def worth it
  10. hebs

    hebs Newbie

    I'm confused. OP says he cooked 23lbs of pulled pork but I feel like I'm looking at 2 pics of a brisket. lol...

    Anyways, nice work, it looks good!
  11. meatallica

    meatallica Smoke Blower SMF Premier Member

    The pork was Fri night into Sat. I bought offset Sunday, smoked brisket Memorial Day (Monday)
  12. hebs

    hebs Newbie

    Ah... cool! Do you prefer using the briquettes over lump charcoal for a specific reason?
  13. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't know how you can improve on that!
    That is one of the best looking briskets I've seen!
    Great work!
  14. meatallica

    meatallica Smoke Blower SMF Premier Member

    Thanks Al!!
    @hebs - just from what I've learned on this forum and through the process, briquettes are consistent on burn and temp. I use lump when I pull out the Weber kettle for grilling. I'm a Royal Oak guy (just my preference)
  15. hebs

    hebs Newbie

    Ah... ok.
    I'm sure I could find the answer if I scrounge around the forums some more, but how big of a burn rate difference do you see between the briquettes and lump? Are you having to refuel multiple times for say... a 20hr cook? If so, how many? Thanks! (I also use RO lump)
  16. meatallica

    meatallica Smoke Blower SMF Premier Member

    Yeah, I'm a novice smoker.. your best bet is to scrounge around for that answer
  17. hebs

    hebs Newbie

    Cool. I've only been smoking for 6 years now, but I use a BGE, so I don't really have much of an issue w/ temp control, (except for the occasional increase because of the wood chips/chunks I'm smoking with get a lil too hot too quick in spots. Even then it stays within a 10 degree window) so I was just curious what others were experiencing with different all metal setups. Is the heat loss a noticable issue and by how much... that kind of thing. More just curiosity questions.

  18. papajoe92561

    papajoe92561 Newbie

    i have the same question?
  19. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    A steel offset smoker is a hungry beast that needs to be fed regularly. Usually about once an hour. If you feed it well then it will reciprocate ten fold.

  20. meatallica

    meatallica Smoke Blower SMF Premier Member

    +1 on the hungry beast.. I switched to all wood since this post. Ate charcoal at an amazing rate- got expensive! Now I cut some oak or cherry, add a split every hour or so

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