New to smoking.

[Abiskay]

What’s up everyone.

Brand new to the game. Have been interested in getting involved for a couple years now and my wife decided to buy me an OKJ Highland for Christmas. After doing some research, I decided to add a few mods while I built it to avoid the hassle later. I’m pretty excited to get started in learning how to use this thing. Today I did my first cook, Pork Ribs. They did okay, but I have a lot to learn. I’ve been reading these forums for a while now, as well as YouTube, and felt like I had a good grasp on what I needed to do to produce a good product. However, my first time was a struggle. In the end, it wasn’t bad, but could’ve been better.
I’m looking forward to being a part of this group. I can see that there is a lot more to smoking than just doing ribs, butts, and briskets. I hope to learn from everyone’s wisdom and experiences and get better.

-Aaron
Metro Atlanta area
OKJ Highland (with a few mods)

 

[THW]

Hi Aaron, I am very new here myself and am awaiting my meat thermometer before starting my first smoke. I just wanted to welcome you to the sight. There, as you probably know is a lot of information here. We each tend to search out the areas that pertain to our type of smoker so we in some sense over look the huge size and diversity that this site holds.

Am I correct that the parts of your first smoke that you want to have go better is in controlling the heat? I don't know but that would seem to me to be the more difficult part to get control of.

Anyway. welcome and good luck with your upcoming smokes.

Tom

 

[Abiskay]

Thanks, Tom.

And to answer your question, yes. The biggest challenge of my first cook was temp control. I never really seem to have control over what I wanted it to be. I struggled early with low temps and I think that was the biggest obstacle I needed to overcome. I eventually got them up, but never felt I had any control over what I was doing. Moving forward, I think I may have some ideas on what to do to try and fix this problem at the beginning. It’s a learning curve that I will no doubt try and figure out. All in all, it was fun and, although I was frustrated a little, I felt I learned a few things. Already planning on what to try next. Thanks, again.

 

[wbf610]

Thanks, Tom.

And to answer your question, yes. The biggest challenge of my first cook was temp control. I never really seem to have control over what I wanted it to be. I struggled early with low temps and I think that was the biggest obstacle I needed to overcome. I eventually got them up, but never felt I had any control over what I was doing. Moving forward, I think I may have some ideas on what to do to try and fix this problem at the beginning. It’s a learning curve that I will no doubt try and figure out. All in all, it was fun and, although I was frustrated a little, I felt I learned a few things. Already planning on what to try next. Thanks, again.

I don’t have the highland, but do have the 4:1 combo. I think the offset box is the same. I sealed up all joints, connections, and the lids. That helped, but didn’t solve temp control issues for me. I believe the issue remaining for me is the side door in the offset box. There is a gap that is maybe a 1/16” around the door, which makes the dampener useless since air can freely bypass it. I’m going to seal that gap off this spring to make the dampener more functional. I think that will help greatly.

Aside from that, I created and used a smoking log for the first year to help me track what I was doing, and when I was doing it. This helped me as I could just go back and look at what I did when the product turned out to be good.

If you haven’t already, get a good remote, dual probe thermometer. The one on the lid is probably not accurate.

 

[THW]

Aaron, I was just in Knoxville TN between the holidays and my son smoked some ribs for us with his weber (WSM). He had some trouble keeping the temperature up because it was very cold outside with just a light breeze. But that was enough to make control very difficult. Not sure what your temperatures have been but cold weather does have an effect.

As said above, any air gaps that provide extra venting can cause problems but I would think that would make the heat go up because of extra air entering. I can't give any real advice because that comes with experience of which I don't have yet. Just keep working with it and asking questions here and you will get it figured out.

Tom

 

[SmokinAl]

Welcome to the forum Aaron!
Glad to have you join the group!
The smoker you bought does have a bit of a learning curve.
But that is the fun of this hobby.
When you get that perfect rib or pulled pork smoked, there is a great deal of personal satisfaction.
Especially since you are starting out on an offset smoker.
Good luck & if you have any questions, there are plenty of guys on here with your smoker to help you knock out some killer Q!
Al

 

[gary s]

Good afternoon and welcome to the forum from windy and cold day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary

 

[Abiskay]

Thanks everyone for the feedback. Sorry it took so long to reply, been very busy lately.

To answer some of the questions:
-I’ve fixed the gap that you’re referring to by riveting 1 1/8 x 1/8” steel bar stock around the edge of the inside of the fire box at the dampener door. Due to the bottom of the box being curved, I avoided that area. Also, I’ve sealed all of the gaps with RTV. Doing my research prior to building it, I did all of this before my first cook. The smoking log is a great idea. Will do.
-The temps on the day of my smoke were high 50’s to mid 60’s. Although they may have contributed to it, I think I worked out my problems.

I think my primary problem, after researching, I believe I made my fire too small. Once the temps dropped with the addition of the meat (and opening the door losing the initial temp) the fire I made couldn’t get it back up. I was concerned with adding wood and creating a “dirty” smoke and ruining the meat. I’m writing it off to a “rookie” mistake. Next time, I plan on focusing on building a suitable fire at the beginning which, hopefully, will give me better control.

Work in progress, lol.

Thanks for the responses,
-Aaron

 

[wbf610]

Thanks everyone for the feedback. Sorry it took so long to reply, been very busy lately.

To answer some of the questions:
-I’ve fixed the gap that you’re referring to by riveting 1 1/8 x 1/8” steel bar stock around the edge of the inside of the fire box at the dampener door. Due to the bottom of the box being curved, I avoided that area. Also, I’ve sealed all of the gaps with RTV. Doing my research prior to building it, I did all of this before my first cook. The smoking log is a great idea. Will do.
-The temps on the day of my smoke were high 50’s to mid 60’s. Although they may have contributed to it, I think I worked out my problems.

I think my primary problem, after researching, I believe I made my fire too small. Once the temps dropped with the addition of the meat (and opening the door losing the initial temp) the fire I made couldn’t get it back up. I was concerned with adding wood and creating a “dirty” smoke and ruining the meat. I’m writing it off to a “rookie” mistake. Next time, I plan on focusing on building a suitable fire at the beginning which, hopefully, will give me better control.

Work in progress, lol.

Thanks for the responses,
-Aaron

You’ll figure it out in no time. Research the Minion method if you’re using charcoal.

 

[lunchmeat]

if you have new equipment , remember to season them before you throw meat in them

 

[troutman]

Welcome here from Texas. Do ask questions, however dumb you may think they are, we all started somewhere! Also do your searches in the forums for topics they may have already been discussed. Good luck!

 

[Phil Chart]

Welcome and like all the above mentioned posts this place is awesome enjoy and happy smokin