Easy MODS for your offset smoker you will not regret adding
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- Опубликовано: 8 май 2022
- For a lot of backyard offset smokers, a few little inexpensive modifications can be hugely beneficial to the performance of your smoker. Check out my video for what upgrades I made to my Oklahoma Joe Highland.
My name is Darrell, I live in England and I am passionate about American Barbecue and Southern U.S foods.
I've decided to share my journey on RUclips and would be super grateful for any subscribes and likes.
I run a small business selling BBQ sauces and rubs where I supply to the mainland UK. You can check it out at
www.sauceandrub.co.uk
Great thank you. Just bought a smoker and now following your channel 😊
nice.
I added rotisserie kit to my joe but now I am adding cold smoker, door seal and V shaped grate oh and also changing the longer upper grates.
Thank you sir
Just uplaod a video of gasket seal installation.
Proper way to Install that last for long time.
Greetings from the USA. Amazing too see barbecue culture spreading. I have been cooking barbecue since the mid 1980s. Seems like you have a real passion for Southern food and culture. Good luck on your barbecue journey.
Thank you for taking time watching. I am really excited to be able to share my journey.
Question not being smart or anything or trying to argue but I've noticed on Facebook groups or RUclips videos someone always comments almost the same thing you just did they always say how long they've been doing BBQ for like if their giving approval 🤔
Outstanding
Good tips. Thanks for sharing.
Appreciate you watching.
Great tips, thanks
Much appreciated
Just got mine Darrell mate, some nice tips there that i shall use, namely the fire blanket. I have the gasket and an internal elbow so the smoke is forced to draw through the stack from a lower point. The cost of a heavy gauge steel basket made my wallet weep a bit but id rather that than a flimsy one that warps after the first cook. Your baffle is great to and i will be using that tip to. Great video mate, happy smoking!
Glad you found it helpful. Happy Smoking.
12" double-walled stove pipe extension. 6" inner diameter and it slides right over the stack on my Pecos. Keeps the top of the stack hot to help draw air/smoke.
great tip new sub here
Thanks, really appreciated.
Thanks for the video. Can you provide a link to the charcoal basket for the fire box?
Thanks for watching, you can purchase a charcoal basket at prosmoke. Not cheap but worth the investment. prosmokebbq.co.uk/collections/ok-joe-accessories/products/oklahoma-joe-firebasket
@@darrellsbbqadventure this is just what my buddy needs - thanks for the reply.
great video! did you find that you can hold that 250 temp longer with the added smoke stack? im out almost every 30min stoking the fire and keeping it burning? i would love to only go out every 1.5-2 hours
Glad you enjoyed the video. I find the smoke stack definitely helps maintain a consistent temperature which made my charcoal/wood burn more economical. Starting with a really good fire base is important too and not letting it get to low before adding more fuel. Before adding the stack and the baffle/deflector I was also adding fuel around the 30 min mark and now it easily holds for at least 1.5 hours.
Sometime in the near future I am hoping to add a fire management video, so keep an eye out.
Happy Smoking!
You need to get jb weld high temp sealer and seal the firebox, stack and an other place you want sealed. Now the only way for the smoke to leave is thru the stack or if I open the chamber door, not the giant holes where the firebox is connected to the smoker. Feels like a new smoker, I can hear the fire drawing air like a rocket.
I run apple wood .
Nice, I used some apple wood just the other day when cooking some turkey legs.
Howdy from Deep South Texas. I have the same type smoker. Just a couple of questions for you. What all kinds of wood is available to you there in merry ol England? What all kinds of meats have you smoked?
Hi ya Gil. The most common wood is oak, but apple and cherry is also quite commonly available. You can find hickory but it's not as common and usually costs a little more. My favourite meats to smoke are chicken and Boston butt's, but also cook some ribs, pork burnt ends and brisket.
@@darrellsbbqadventure Excellent! Where I live by the Mexican border, prevalent wood is mesquite. Next in line is pecan and post oak. All good smoking meats. I’ve smoked brisket, spatchcocked chicken, turkey breasts, beef ribs, sausage and pork ribs. Each has its own technique of which I am sure you are well aware of. Tomorrow I intend to smoke two briskets using post oak. Previous briskets I’ve smoked I utilized mesquite wood. Let’s see how they turn out. I wish I could post a pic on the comments.
just got our's
Happy Smoking fella
I just got one also can’t wait to use it
@@jgib4833 you're gonna love it.
275-300 on an okie.
Not meaning to be under - knowledgeable, but, is it better having two temperature gages on oklahoma joe?
It would be helpful, as the temperature could be hotter at the fire box end, especially if you have no baffle. I struggled to get the bolt off to add another temp gauge, but instead have a probe inside at grate level.
do they sell the oklahoma joe in England? or did you have to import it?
Hi Melvin, yes you can buy them online in the UK. They are not as cheap as they would be in the U.S and expect to pay around the £500 mark. The Barbecue Centre has some in stock at present.
@@darrellsbbqadventure i wish i could get one here in the Netherlands
Fingers crossed they become available in the near future.
Great video! I would turn your auto focus off your camera as it's trying to focus every time you move.
Thanks for the advice, much appreciated 👍
He probably doesn’t even cook on it. He just got it so he can redesign the damn thing 😂.
Lol, that made me chuckle. I can confirm it has been cooked on and I love it.
@@darrellsbbqadventure wow, 1 whole chicken and a rack of ribs in the last 5 months.
@@Toch-Moroch Or maybe he just didn't film a lot of it