Yeah, I learned that with offset smokers, especially the smaller ones, you really got to make sure you have a clean burning fire...and you do that by learning to use a smaller fire (less wood), but have the vents wide open to allow all the air that fire needs to burn...my mistake was building too big a fire, then choking it off and getting a billowing smoke, but that smoldering fire put too much creosote into the food. Good vid!
Thank you much. Question. Does your charcoal lay directly on the bottom surface of your fire box, or do you have them separated (suspended in their air) with a grate / screen underneath. My new off set smoker grill will not get very hot.
Chaplain Bill there is a charcoal grate on the bottom. And the ok joes highland came with a basket that I didn’t use in this cook. It does not lay directly on the bottom.
Went to get a Weber Kettle, left with an Oklahoma Joes Highland. Ive obviously used the Kettle before but the Joe is so much better and easier for ME personally to get the smoke. Incredible grill.
Yea that middle burger pinch was 110% a great technique. Spot on. Great vids I subbed. 🤘 just picked up this OJoe and posted the unboxing vid. Will try out some of your cooks smoke ring on those burgers were 🔥💥
Do you have any coals in the main chamber, or strictly indirect heat from the smoke box?? PS great advice man! Thanks in advance, grabn me a Busch and firing up the smoker as we speak
@Mike _ You can put coals and wood in the main compartment but it tends to be too messy. If you're wanting to cook at that temp I'd suggest getting another grill like a Weber kettle do take care of that work because it can be a lot of extra work to clean it up and out in my opinion. When I do reverse sear I tend to use the low and slow until I reach temp then I sear it in the firebox with a grill grate of some sort. Nothing better than a flame kissed steak to finish it off.
Brad Greenbush thanks. And out of those 3 I would pick the pit barrel. It’s the easiest to run and as close as you can get to a non-pellet set and forget it cooker. And honestly I find it super cool to be able to hang your meat.
Nice video. Thanks for putting it together. I tried this on my Gateway Drum and I would have to say that you are onto something!! I made the mistake of not probing the meat. So, mine was a tad dry, but by the looks of the juice falling out of yours, it was an issue on my end! Next time I will probe. The nice thing is that even though it was slightly overcooked, you couldn't tell by looking. It was a cherry red. Beautiful color. If I can just get the juiciness figured out I'll be golden. I even have (and was using) the exact same Thermoworks. I was only looking at grate temp. Good job!!
Hello I have a Oklahoma Joe’s smoker it’s great. Had it for 2 years looks like new. Use it quite often at least 1 time a week. I sealed it with high heat gasket maker. Only problem I have I don’t know how to clean it the inside. Any help.
Phillip Lipson I recently just cleaned mine. It sat outside all winter and the cooking chamber had stuff hanging from it and it looked pretty nasty. What I did was used a scraper on the inside of the entire cooking chamber and then took some tinfoil balled up and went over everything again in the cooking chamber, The I vacuumed it out, coated the entire cooking chamber with canola oil, and then got a good and hot fire in the burn box and let it burn for about 2 hours. Looks like new now. Hope this helped you out. Feel free to ask anymore questions if need be.
Mine has the same black crap hanging down. It’s hard as a rock I would like to get it all out Re-season it. What I have been doing ever gets hard to scrape and some of the stuff off of it but I need a really good cleaning. Oh by the way I making your burgers tonight but I’m Going to put avocados on it. Thanks for the reply
One more thing I put a extra thermometer on my own because there’s two holes and we came with one thermometer and get them for about $12 it only reads about a 10° difference
Lipton onion soup mix Salt pepper , thyme Just a bit of w sauce Then smoke for 2 hours You forgot the smoked onions 🧅 , grilled tomatoes,🍅 lettuce 🥬 Mayo, mustard, catsup.
Interesting. SMOKED burgers. I'm gonna have to try that. I usually grill em, loving when the flames lick em. But I'm gonna have to try this. I know I want to make some smoked wings soon, but ... I think I'll go for the burgers on my broil king off smoker.
@@MadHorseBBQ i put em on. Theyre these suppose to be lol ribeye burgers that come in a four pack for cheap lol. We will see lol. Got em in the smoker on top rack. This will allow me time while the meat smokes ,to drink beer ..lmao....theyre cookin but very slowly. Dodnt bother me one bit lol
@@MadHorseBBQ welp....rhey turned out too smokey lol. But im still eatin em lol. Its good meat ,ill say that. But the other pack i got is goin on some good ol fashion cafe style smash burgers lol. Those will be better. Lol. Cant win em all but i might win that one.hahaa
You need to try smoked Whiskey burgers! And next time you should put a pack of bacon on the smoker whenever you throw the burgers on the grill! So good!
i didn’t like the consistency of the meat. Direct grilling is the way to go for me. I will be getting a Judge. I’ll either give the Highland away or scrap it.
