Guys,
I just really have to say I feel very fortunate to have stumbled upon an amazing deal on an Oklahoma Joe’s Highland smoker. I realize this isn’t the old school 1/4” steel version but it’s a relatively heavy cooker at about 200 pounds. I found one on clearance at Walmart for all of $75!
So far I have made my best ever tri tip, pork ribs, pork shoulder, and even chicken on this beast. At first I got all crazy seeing how I could mod this thing like I had seen so many posts and videos about. I took a step back after the gasket was applied to the cooking chamber. I decided to just focus on cooking. I saw some advice from one of the veterans on here about cooking and not modding. So I have been playing around with a few kinds of fuel to try and find what works best. So I’ve just been cooking for the last few weeks.
Props to Ray for the recommendation on Embers charcoal. This has proved very efficient on my cooker. Now I’m sure that I could find a tuning plate that might make things more even across my cooker but I’ve tried to use the hot side for cooking things like chicken or sausages that are better on a higher heat. It gives my cooks a variety of meats and lets me fully utilize my cooking space. I may eventually get a baffle or tuning plate but for now I’m just going to try to really get to know the beast.
My first not fail so far was a pork loin that I tried to cook in Santa Ana winds. Not an easy task. I could not hold a temp high enough to cook. I took the loin off and put it in the oven but forgot to put my probe back into the loin. It got over cooked. That was my fault not my cooker.
I was at Lowe’s today looking for some wood chunks and happened to see on OKJ Highland on display. It was $299. While I might say it could be worth that I’m sure happy to say I didn’t have to pay that much and I’m completely satisfied with my purchase and experience so far. Next weekend I’m going to attempt my first brisket on this puppy. I will be putting your collective advice into my own efforts. I will track the process with pics and post them as the cook progresses. Wish me luck.
Thanks for listening guys.
George
I just really have to say I feel very fortunate to have stumbled upon an amazing deal on an Oklahoma Joe’s Highland smoker. I realize this isn’t the old school 1/4” steel version but it’s a relatively heavy cooker at about 200 pounds. I found one on clearance at Walmart for all of $75!
So far I have made my best ever tri tip, pork ribs, pork shoulder, and even chicken on this beast. At first I got all crazy seeing how I could mod this thing like I had seen so many posts and videos about. I took a step back after the gasket was applied to the cooking chamber. I decided to just focus on cooking. I saw some advice from one of the veterans on here about cooking and not modding. So I have been playing around with a few kinds of fuel to try and find what works best. So I’ve just been cooking for the last few weeks.
Props to Ray for the recommendation on Embers charcoal. This has proved very efficient on my cooker. Now I’m sure that I could find a tuning plate that might make things more even across my cooker but I’ve tried to use the hot side for cooking things like chicken or sausages that are better on a higher heat. It gives my cooks a variety of meats and lets me fully utilize my cooking space. I may eventually get a baffle or tuning plate but for now I’m just going to try to really get to know the beast.
My first not fail so far was a pork loin that I tried to cook in Santa Ana winds. Not an easy task. I could not hold a temp high enough to cook. I took the loin off and put it in the oven but forgot to put my probe back into the loin. It got over cooked. That was my fault not my cooker.
I was at Lowe’s today looking for some wood chunks and happened to see on OKJ Highland on display. It was $299. While I might say it could be worth that I’m sure happy to say I didn’t have to pay that much and I’m completely satisfied with my purchase and experience so far. Next weekend I’m going to attempt my first brisket on this puppy. I will be putting your collective advice into my own efforts. I will track the process with pics and post them as the cook progresses. Wish me luck.
Thanks for listening guys.
George
