New from the northwest

[jeeps]

Hi. I'm new to the forum from Northwest Illinois. I've been smoking sausage for about 20 years. In the last 5 years I got more involved with pellet smokers and ceramic smokers doing briskets, butts and ribs. I just picked up an Oklahoma Joe's Highland reverse flow, put gaskets on the lids, sealed the seams, and lined the bottom of the cooking chamber and fire box with fire brick. I've cooked ribs and brisket so far and they both came out super tender and moist. It's pretty easy to keep the temp stable at around 250 but my complaint is they both had that faint creosote after taste. I'm having a hard time mastering the thin blue smoke. I start out with a chimney of lit lump, throw an oak split on, and add a split every half hour or so to maintain the temp. Any advise on what I might be doing wrong?

 

[Rings Я Us]

Hey, congrats on the new piece of equipment.. cool mods you did. Kind of envious of you.. Lol you'll get the help you need soon.
Welcome to the forum.
Best of luck to ya and do it safe!
Might be a case of not a good enough air flow or draft through there.. never owned a stick burner. You should hear from a few people if you post in the offset wood smokers area..

 

[okiefisher]

Hi. I'm new to the forum from Northwest Illinois. I've been smoking sausage for about 20 years. In the last 5 years I got more involved with pellet smokers and ceramic smokers doing briskets, butts and ribs. I just picked up an Oklahoma Joe's Highland reverse flow, put gaskets on the lids, sealed the seams, and lined the bottom of the cooking chamber and fire box with fire brick. I've cooked ribs and brisket so far and they both came out super tender and moist. It's pretty easy to keep the temp stable at around 250 but my complaint is they both had that faint creosote after taste. I'm having a hard time mastering the thin blue smoke. I start out with a chimney of lit lump, throw an oak split on, and add a split every half hour or so to maintain the temp. Any advise on what I might be doing wrong?

I've never used an Oklahoma Joe's but have a large reverse flow, works on the same principal. I sometimes use lump charcoal to start mine with. There are a couple of things you might be doing wrong for the thin blue smoke. When you fire your smoker you should build more fire than your really going to need. Always run if possible with your exhaust wide open, use several splits in the firebox taking your initial temp to at least 300 degrees, I use 325 then damper it down slowly with the intake to 250 degrees. When your temps start to drop add a couple of splits. I preheat my splits by laying them on the firebox for a bit before adding them to the firebox. By preheating they catch fire quicker eliminating that thick smoke. One other thing is to make sure you're using well seasoned wood or you'll get that creosote taste in your meat.

 

[jeeps]

Thanks for the info. I appreciate your replies. I'm going to raze the stack in an attempt to increase air flow and start with a bigger fire. For me pellet smokers and kamados were pretty easy. The stick burner is a whole different deal. Man I like a challenge!