Comments on: Ribs smoked on my cheap offset smoker DON’T taste right | Oklahoma Joes Highland

By: Patrick McKinney

Patrick McKinney — Tue, 30 May 2023 22:46:42 +0000

I have never used an offset smoker, but am currently reading Franklin Barbecue's book. If you haven't read it, it is worth it if you are getting into offset smokers. He talks about how to modify the cheaper offset smokers. The other thing is he does not like kiln dried wood. He actually prefers a little moisture in the wood. The amount you had to play with that fire is too much. You should be able to fill the fire box up more and control the temp with the damper on the chimney like you would on the Joe. I think the firebox being opened every 15 minutes contributed to the issue.

By: Captain Coffee

Captain Coffee — Tue, 30 May 2023 22:46:42 +0000

Man, all I saw was too much white smoke, and it looked like your fire was blazing almost all the time. You've got that water pan in the way so that all of the heat has to go under it and bake the bottom of the ribs. Get that thing out of there, and make sure you've got a good firebase, but not so much of a big fire. You really might want to consider changing the wood, if you're getting that much creosote. I use an original Oklahoma Joe but in the past I've gone through and sold two of the Oklahoma Joe's made in China. The thicker ones are of course better, but you can get excellent results with the home store Oklahoma Joe's.

By: Phillip Grace

Phillip Grace — Tue, 30 May 2023 22:46:42 +0000

If you don't have a charcoal basket, get two greats and interect them into a V shape, and burn you fuel on that. Maybe a tuner plate would help, if you cant find one you could improvice wilth a cookie sheet or the top of a broiler pan. Ive rolled with cheaper smokers, briskets are shady, but I can smoke ribs on anything with a lid and indirect heat. I don't want to question your wisdom and knowledge, but I feel like yiubperhaps did something wrong, and I feel like its the way you are burning that fuel. More charcoal less wood.

By: Saul Mendoza

Saul Mendoza — Tue, 30 May 2023 22:46:42 +0000

I don’t think this guy knows how to use the smoker properly

By: C K

C K — Tue, 30 May 2023 22:46:42 +0000

I always use the small grates in a V shape in the fire box. One on the bottom horizontal so i can pull ash below it and the other two in a V shape so the wood is some what self feeding and better airflow. So I can have a big enough fire and not get too hot I keep the firebox lid cracked by wedging a split chunk between the firebox lid to mix cooler air and allow some heat and smoke out through the firebox lid. If i need to control temp i use the stack damper to draw more or less heat from the fire box. (½-¾ open for mine) Side note I use the reverse flow highland, so I don't have the same temp difference in the cooking chamber and my air flow might not behave the same as yours. My temp difference left to right at the grate is still about 25 degrees.

By: mouth

mouth — Tue, 30 May 2023 22:46:42 +0000

I think you're firebox is getting too much air and creating too much black smoke. It's harder to control the fire on these little cheap things with little insulation and air gaps everywhere. You're probably burning through wood pretty quickly. I'd use charcoal to maintain heat and add smoldering wood that was started on the side for the smoke flavor. Or just start a wood fire on the side and shovel smoldering coals as you need them. Putting dry wood in that thing is just going to result in a camp fire.

By: Chuck Finley

Chuck Finley — Tue, 30 May 2023 22:46:42 +0000

Don’t wear a flannel if you can’t use an offset.

By: Elijah Lambert

Elijah Lambert — Tue, 30 May 2023 22:46:42 +0000

HOMIE DIDN’T EVEN SEASON THE GRILL.

By: No Way Jose

No Way Jose — Tue, 30 May 2023 22:46:42 +0000

I have had a Highlander fot three years now and never had an issue with it and that might be because i used a grate in yhe firebox since day 1.
I use lump charcoal to get it to the right temperature then one stick of wood every 30 minutes. It's almost like clockwork the way I cook with it.

By: J Whome

J Whome — Tue, 30 May 2023 22:46:42 +0000

Maybe lack of airflow under fuel contributed to ash taste? looks like you did everything right? temp too low? i have never had a bad rib cook with OK Joe. Brisket is another story!!