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Discussion in 'Roll Call' started by smokin tim, Aug 6, 2015.

  1. smokin tim

    smokin tim Newbie

    Hello all,

         My name is Tim and I live in n.e. Michigan.. I recently purchased an Oklahoma Joe longhorn offset smoker. I think I am really going to like it and am looking forward to getting some good tips from various individuals. I am real "green" at smoking food and need to learn more. I'm having a little trouble keeping a consistent temperature but will work at it. Have a good day....
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome tim,

    Glad to have another mitten smoker aboard. Holler with any questions. I'd be glad to help.
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, Tim. I know you will enjoy this site. Lots of good folks here who are always eager to share their ideas, tips, recipes or anything else you may need. All you have to do is ask. I assume you are using wood in your cooker. I seem to always get good results with everything open and controlling the heat with the fire. A small hot fire is a good way to go. Just make sure you have a good bed of coals to begin. Royal Oak lump makes an excellent bed of coals and then add splits as you need to. Also, remember you can adjust your cook times, etc. to the heat that you're given. 225* is no longer a magic temp. I cook 260--280* with excellent results. It's meat, not a cake. You can work around it, work with what you're given and enjoy eating your mistakes. It all takes time and it's all fun. Good luck and good smokin', Joe
  4. cal1956

    cal1956 Smoking Fanatic

    hey my wife is from Lancing !!!

    welcome aboard
  5. [​IMG]   Good morning and welcome to the forum, from another hot, day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

  6. Howdy from Texas Tim..Welcome to the forums... On my OKJ, I start with a chimney full of lump charcoal....Once coals start to turn white I dump them into the fire box and add a stick of wood (whatever your preference) I keep the exhaust damper open about 2/3 and will maintain a 230-240 degree temp. once the temp starts to fall, add another stick. You can control the heat pretty easily just adjusting the exhaust... more open = higher temp.... Good luck.

    Last edited: Aug 18, 2015
  7. waylen

    waylen Newbie

    New guy from rayne louisiana here recently built a file cabinet smoker. Did ribs 3 spatchcock chickens corn and sausage on my first cook and all I can say is I was very lucky it came out awesome except I went through 30 pds of briquetes need to figure my vents but thanks to all the post I went through here I had a good head start thanks
  8. Waylen, you got pics of the file cabinet smoker?
    Waylen, you got any pics of the file cabinet smoker?
  9. waylen

    waylen Newbie

  10. waylen

    waylen Newbie

  11. waylen

    waylen Newbie

  12. That's pretty cool. Never seen one before...
  13. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That's really cool waylen. Very ingenious.
    waylen likes this.

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