Who here owns a smoker?

Fog said:
I had an Oklahoma Joes before, and it was great. The one I had was all charcoal and it fit six racks of ribs perfectly.

What I did was count 20 briquets and started them in one of those briquet starter things and after twenty minutes I would add them to the fire box. This kept the heat consistent and once I dialed it in as far as how many briquets I used each hour I could adjust to the temperature outside so on those colder days in the fall I would bump it up to 25-28 briquets then on those warm summer days I'd lower it to maybe 15-18 briquets. That was my heat source and a way to burn my pellets I used for smoke. I would take two cups of pellets and soak them in water. By soaking them in water they didn't burn as fast and by throwing them on the briquets a handful every 20 minutes it kept the smoke consistent. It was a bit of labor intensive the way I did it but the results were awesome.
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Yeah I tried to teach you how the rest of the world did it but you were sadly too hard headed. Counting briquets is the first sign you were doing it wrong. It doesn't matter if you put the entire bag or half a bag....it will only burn so much, at such a rate as you allow it, by adjusting the vents and controlling the air supply, and thus the temperature in the cooking chamber.
 
beardown07 said:
Well, I've had the Oklahoma Joe's offset smoker fer about a month. Have done spare ribs with pecan wood. They were fucking excellent. Done a brisket flat that was delicious, some beer can chickens and a bone in pork shoulder. All were fire. Pecan wood fer the ribs and shoulder and hickory for the chickens and flat.

Gonna make some jerky tomorrow with it.


So far, the offset and the charcoal side is the only thing I've used. Haven't even hooked up the gas, and I don't know as I will anytime soon.

I like having it tho, as I think it might be nice in the winter.
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Yeah... I'm done with gas. My grill is like a green egg (Komoto style oven). I use it as a great grill & with my ceramic heat deflectors it's a great smoker as well. Pellets are for lazy people LOL
(JK, I'm gonna get me a Bluetooth pellet grille/smoker next bonus check or big side job I get)
 
BadMotoWeazal said:
Yeah... I'm done with gas. My grill is like a green egg (Komoto style oven). I use it as a great grill & with my ceramic heat deflectors it's a great smoker as well. Pellets are for lazy people LOL
(JK, I'm gonna get me a Bluetooth pellet grille/smoker next bonus check or big side job I get)
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The offset is a lot of fun imo. I like burning real wood.

There is a lot of awesome lump charcoal out there now too. I'm really enjoying it.

One weird thing I've noticed tho, and maybe it's just worker's bias, but the leftovers are much better. Most reheated meat is not always my favorite. There are exceptions, but in general it seems to change the composition and flavor.

The smoked stuff tastes every bit as good the next day.
 
SU Nittany Tide said:
Well there is still plenty of fat in that side, just not as much.
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I haven't seen the point being sold by itself yet.

I plan on doing a full guy someday, I just gotta commit to getting up early af. lol
 
beardown07 said:
The offset is a lot of fun imo. I like burning real wood.

There is a lot of awesome lump charcoal out there now too. I'm really enjoying it.

One weird thing I've noticed tho, and maybe it's just worker's bias, but the leftovers are much better. Most reheated meat is not always my favorite. There are exceptions, but in general it seems to change the composition and flavor.

The smoked stuff tastes every bit as good the next day.
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Well, for one thing it’s juicier because you’re not burning the shit out of it on a gas grill. I am happy that you have found lump charcoal!

I cook on the weekends. I cook a feast and what we can’t eat I take to work for my coworkers. Sometimes I even cook a big ass breakfast for my boys at work. We have a nice little kitchen there.

I’m everybody’s favorite guy at work😜

Tomorrow it will be Patty melts on the griddle,

Sunday, I got lemon pepper pork chops on the grill with baked potato, grilled asparagus, and a nice chef salad
 
beardown07 said:
I haven't seen the point being sold by itself yet.

I plan on doing a full guy someday, I just gotta commit to getting up early af. lol
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I actually start it before I go to bed.
 
SU Nittany Tide said:
Lol. Hell no. Wish I had that kind of motivation.
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See? The flat makes a little sense. Especially a month in.

But, I have to say, I got a method now, and it's kinda fun and I'm not playing, the taste is as good as I've had. (In all fairness, I've been to Texas once, only been back east a handful of times), but I've had good BBQ, and everything I've done was pretty legit. I'd say the brisket was the least perfect, but that was my fault for sure.

I'm kinda tarded to do the jerky tomorrow.
 
beardown07 said:
I haven't seen the point being sold by itself yet.

I plan on doing a full guy someday, I just gotta commit to getting up early af. lol
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If I was doing a brisket, i’d use the pellet part of my grill. Didn’t you say that you had a combination grill?

Usually, with the pellets, you can moderate the temperature a little easier. You want to go slow and low

I love this guy. I enjoy his seasonings as well. Plus he’s got a pretty good YouTube channel on how to smoke and grill things a little differently with sauces and stuff.



EDIT- so it looks like you got an offset smoker grill combination, no problem. Find the video where he does it on a smoker. You won’t have to wake up at sunrise I promise.
 
williewilliejuan said:
100%. I’ve got “check my pellet smoker when I get up” level motivation. I couldn’t do an offset.
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What else besides a full brisket is really gonna require doing overnight?
 
BadMotoWeazal said:
If I was doing a brisket, how do use the pellet part of my grill. Didn’t you say that you had a combination grill?

Usually, with the pellets, you can moderate the temperature a little easier. Do you want to go slow and low?

I love this guy. I enjoy his seasonings as well. Plus he’s got a pretty good YouTube channel on how to smoke and grill things a little differently with sauces and stuff.

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I don't have a pellet deal.

Mine has a gas on the left, separated from a charcoal grill to the right of it, that's connected to an offset are for burning wood. It's fucking awesome. I like burning fire.
 
A nice size pork butt takes about six hours. I get started at 10. Take it off the grill at four. Let it rest, we eat at six.

That’s a lot of meat for a big butt, I like buying the picnic size shoulder. Plenty of make.
 
williewilliejuan said:
That’s about it. A pork butt will be fine if I start in the morning. Ribs can be after lunch.
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I did prolly a 3-4 lb bone in last weekend. I think I started it at like 10ish. 6 hrs er so. I add a preheated 6 inch small log every hour-ish
 
beardown07 said:
I don't have a pellet deal.

Mine has a gas on the left, separated from a charcoal grill to the right of it, that's connected to an offset are for burning wood. It's fucking awesome. I like burning fire.
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Then you’re good, that brisket won’t be any problem. Your offset will work just fine. Get on it. I don’t think it’ll take all day though.

Here’s another guy, an Okie. Cowboy Cook, he’s a bad ass. Smoking that thing in something that resembles an offset.

 
BadMotoWeazal said:
A nice size pork butt takes about six hours. I get started at 10. Take it off the grill at four. Let it rest, we eat at six.

That’s a lot of meat for a big butt, I like buying the picnic size shoulder. Plenty of make.
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ninjered
 
SU Nittany Tide said:
Pork butt takes me longer than brisket by a little bit. More forgiveness though.
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The Office What GIF



I smoked a full packer brisket that weighed over 22 lbs. on my offset smoker at 225 degrees once and it took 27 hours from start to finish.

Brisket is over-rated anyway. I don't like slow cooked beef...it's just not as good as pork is slow cooked. Not even close. ....and don't even mention the brisket farts!
 
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