rookie

Discussion in 'Roll Call' started by brian upy, Aug 21, 2011.

  1. brian upy

    brian upy Newbie

    Just bought a Oklahoma Joe smoker and don't even know where to start...  any tips?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    I'm sure someone who has one will be along shortly.
     
  3. tiki guy

    tiki guy Smoking Fanatic

    Hi and as far as tips .......Just read , and ask This is a great site for info and help .

    WELCOME , .....been here a short time myself...But everyone is really helpful and cool ( just waiting for some dinner invites, with all this great "Q" )    .....So ..no kidding just start SMOKIN [​IMG]
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

     Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Welcome to the SMF....ditto on the above posts....read a lot on what you what to smoke first using the handy dandy search bar above. Suggest starting with something easy and cheap like chicken or a turkey to break that new bad boy in.
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

       Brian,first  [​IMG]   to our site,as mentioned , there is a lot of info. on here. Use the WIKI to search out specific items.If you can't find it,call out for help; folks in our midst that have almost every type os smokers,some one will see you and come to the rescue[​IMG].

        Have fum and..................................

    stan 
     
  7. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    First off I would strip it down and re season the smoker.  I suggest "simple green" for the degreaser.  Spray it on and let it soak, then high pressure spray it down, and then repeat until it's good and clean.   Then re-season it.  There are a lot of ways to apply a new oil base to the inside of the cook chamber, but I just use a good quality vegetable spray.   Then lite a fire and get the temps up to about 275 and keep them there for a few hours.  It's a good time to figure out how much fuel and air it takes to keep the temps stable.   In a smaller stick burner like that, you will find using smaller splits work better than full splits of wood.  Full splits take a lot of energy to get burning, and also take enough time that you will lose a coal base..  Some wood yards call them "pizza splits", or just plain "fine splits"  You can also use a charcoal base for your heat and add woods chunks for flavor.  Sometimes easier in some of the smaller barrel smokers.  After the initial seasoning burn you can settle the temps back to 225 and do a test.  Either by meat or my favorite way in a new machine is with bisquits in a can.  Spread them out evenly from one end to another and see where the hot spots and cold spots are.  It's a good test if your new to smoking.   Good luck!
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Read your instruction book and takes Jeff`s 5 day course then figure out what you want to smoke then search that type of meat on here and go for it...Welcome to the forum...
     
    Last edited: Aug 24, 2011
  9. hardslicer

    hardslicer Smoking Fanatic

    you've come to the right site.....these guys are the best and always ready to help.......enjoy your new hobby!!  [​IMG]
     
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    two stops you gotta make      first read all these threads and soak in in then go to the meat dept but something you like and go for it,   you wont go wrong

    [​IMG]
     
  11. brian upy

    brian upy Newbie

    Thanks all!!

    First pork shoulder turned out amazing. More slow cooked than smoked. Cleaned the smoker up and seasoned first with vegetable oil. Had a little trouble getting the temp right, but when I got it dialed in it was fine. Bought two nice thermo's one for meat and one for chamber. Worked out very well. Next on the list is salmon. I think I'm going to go a little lighter on the smoke. Pork shoulder got great reviews from family and friends but I though it was a bit too smoky (if there is such a thing).  

    Thanks for all the tips and have fun!!

    V/R

    Brian
     
  12. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Just be careful.  You dont have to "see" the smoke to get smoke flavor.  You want to see either thin and blue or no smoke at all.   You might try a stronger wood type, or smoke at a lower temp for longer to get more "smoke" flavor.   Glad it went well on the first attempt!
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]  
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    [​IMG]
     

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