Hello everyone,
Is the Oklahoma Joe Longhorn considered a Wood burner? I was not sure where to post this but I figured yall would tell me if it were in the wrong section. Here is my delima...
I have gotten a good handle on boston butts, fatties and beans, but I am interested in smoking as much meat as I can in this thing. I guess what I mean is...all of the pictures I see of yall with these rigs filled to the gills looks awsome but how do you cook so many different things at one time? I know the obvious answer is to simply start every item according to the anticipated cook time with reference to the desired eat time. But I am talking more specific. For example: can the meat touch each other? How in the world do I ever use the entire cooking chamber? because it is extremely too hot once I move the meat to the center or right side of the cooking chamber (fire box on right). One other problem that I have been thinking about is this:
To cook these boston butts I ussually go 9hrs in smoker and 6hrs in oven then a few hrs in cooler. How in the world do yall, if you go somewhere and smoke on site, how do yall incorporate the boston butts in with everything else like chicken and brisket? In other words I usually hit the sack when the butts go in oven at midnight. But if I am on site somewhere, I will have to be up for 18-20 hrs straight...I do not believe I will be ready to party after that. I apologize for rambling, but these things were just on my mind and I really want to step it up a notch and see exactly what the Oklahoma Joe Longhorn can do if you know what I mean. Any suggestions would be greatly appreciated.
Thanks,
Steve
Is the Oklahoma Joe Longhorn considered a Wood burner? I was not sure where to post this but I figured yall would tell me if it were in the wrong section. Here is my delima...
I have gotten a good handle on boston butts, fatties and beans, but I am interested in smoking as much meat as I can in this thing. I guess what I mean is...all of the pictures I see of yall with these rigs filled to the gills looks awsome but how do you cook so many different things at one time? I know the obvious answer is to simply start every item according to the anticipated cook time with reference to the desired eat time. But I am talking more specific. For example: can the meat touch each other? How in the world do I ever use the entire cooking chamber? because it is extremely too hot once I move the meat to the center or right side of the cooking chamber (fire box on right). One other problem that I have been thinking about is this:
To cook these boston butts I ussually go 9hrs in smoker and 6hrs in oven then a few hrs in cooler. How in the world do yall, if you go somewhere and smoke on site, how do yall incorporate the boston butts in with everything else like chicken and brisket? In other words I usually hit the sack when the butts go in oven at midnight. But if I am on site somewhere, I will have to be up for 18-20 hrs straight...I do not believe I will be ready to party after that. I apologize for rambling, but these things were just on my mind and I really want to step it up a notch and see exactly what the Oklahoma Joe Longhorn can do if you know what I mean. Any suggestions would be greatly appreciated.
Thanks,
Steve