steviesmoker
Newbie
I too have an Okie Joe (Highland) and found it works much better after several of the mods. I added the dryer vent (90 degree elbow) to lower the intake to the stack to just above the grates. I sealed all the edges where I was losing smoke using a high temp food grade sealant and installed a baffle plate that is made right here in Oklahoma (just can't remember who I bought it from (sorry). You can find several of these on line. Just Google baffle plate for Oklahoma Joe smokers. I seem to have good results using a chimney starter for the charcoal and once that is going good I put my wood (split pecan mostly) on and let that get real good and hot before starting any meat. Still have to add some wood during a long smoke but it does maintain an pretty even temp once it's going.