#1 Randy LOL. Thanks a lot. I'm always looking at easier and cheaper ways to do BBQ. It works 100%. You may find that you may even have a zero degree difference.
MeatHead thank you sir. I'm cooking now getting the fire ready and I did those tricks and I'm just amazed right now. This going to be a great cook. Thank you sir again!!!
#1 Randy NP. That's why I do this. I recorded another video yesterday and will post today. It's the 3+years (birthday) of The OKLAHOMA Joe Smoker. An update video
Nice mods man. I just started smoking with the highland and was disappointed with it until I watched your video. Now I like it a lot better. I've only used a Weber Smoky mountain till now. Thanks man!
Not all Heroes wear capes, I saw this video back when you first made it and I've been using that deflector hack ever since. Saved me some good money and helped me make great bbq. Best, most real world video I've seen on smokers.
Great video, did the foil trick set up for 6 months, finally decided to spend $5.00 on 2 16"X16" ceramic tile used the same set up better long term cooking thanks again
Ken Wilson that sounds like a winner too. I might try it and do a video on it, LOL. As long as you didn’t throw your money away on the expensive ones. I did an update video recently on this. Thanks for stopping by and commenting, I like to read how people save money. Thanks again brother
I watched your video yesterday. Today i did this on my highland offset for some ribs....came out great. It really helped keep the temp where it should be. Thanks so much for the tip
Darkside 1981 Your Welcome. Just going through the comments and saw yours. Sorry It took so long. I’m glad it worked out. Thanks for the support and watching Brother
When I seasoned my new Highland I noticed a difference of almost 100 degrees between the FB end and exhaust. Did some ribs yesterday but tried this heat plate jack before and the difference was closer to 50 degrees. Ribs ended up cooked well at the ends (rotated 'em 1/2 way through) but a little less done in the center. Could be that I need to adjust my stack closer to the cooking surface, or just build a colder fire, the next time. I'd really like to get the temps within 20, at least, before I do brisket. Fire was lump base with hot coals on top, and chunks of hickory to maintain. Next time I'll forego the cold chunks, do 1/2 a chimney of lump, and go straight hickory. Of course, when I do the brisket it'll be with larger pieces of Oak but I'll wait until I get ribs, or bacon, done right before I go brisket crazy.
Man I don’t know if I can send pics or videos, but I’m literally smoking some butts on my highland right now. And my butt closest to the box was cooking way faster. And I had a 30 degree difference on my front to back thermometer. I use the metal box you can get for my coals anyways, so I wrapped my old grates like you showed, and now my temps are damn near identical, and all my probes are now the exact same and the one that was cooking too fast is now leveling off. Excellent video and great advice. I for one appreciate it
Thanks for the video but I have questions, the grates you used for the heat mod is that the little ones that come in the bottom? I assumed you were using the grates that come out of your firebox? What are you actually cooking your meat on?
Yes the gates out of the firebox. Brisket 275 Ribs 225-275 Chicken 325 Turkey 350 Pork shoulder 275-325 I cook the meat on the grates. I’ve done videos cooking everything on that particular smoker.
I just got a new offset smoker, and this is exactly what I was looking for, ways to improve how tight the seal is and temp management. Thanks for this video!
You know I was gonna buy that baffle plate but after seeing this I’m gonna give it a try . It definitely makes sense. What I did to is the 3 grates you got for the charcoal for the main grill . Put one in the firebox and put the other two in the shape of a V in the firebox. Better oxygen flow
Dude that smoke inlet hack with the foil and the grills!!!! I've been looking all over for those plate things and when i finally found them - holy crap! This is saving my next cook. Thanks for making the vid brother!
After going back and forth between a offset or pellet I decided to go offset and been watching a crap ton of videos on mods for OJ highland and your the first I seen use aluminum foil and high temp caulk instead of gasket. Thanks for the tips this is going help me out a lot
I’ve used the gasket too, but the high heat silicone is WAY better. I had leaks with the gasket, and non with the high heat silicone. Thanks for the support and watching Brother.
I'm making a brisket next week. Glad I found you while doing research. Definitely gonna do the baffle trick you showed me. I had other ideas that would require fabrication in the old garage... But your idea is perfect!
It absolutely works, however I would not use the when making a brisket. Here’s why. The brisket has a thick point and thin flat, the smoker has a hotter side and less hotter side, almost 30-40 degrees difference. Placed a point side on the hot end and a flat down towards the cooler end, fat side up, the brisket will cook even. You’re welcome. Thanks for watching and the support
No problems. Just saw you comment that you would not suggest it for a brisket as you want the point towards the hotter end, do you still stand by that ?
Pretty good idea there! I’m between this Highland and an Old Country Pecos. When using the aluminum foil baffle/plate I wonder if the food above it will get much smoke since it’s coming in more towards the center of the cooking grate?
RussC No. that is not an issue. I have put chicken, Beef ribs, etc there and they all have a nice smoked flavor. The smoker swirls around in there. Thanks for the support and watching Brother
Best hack I seen since i bought OJ Im going to find some old racks from a bbq to use so I still have the firebox installed. The foil is a great idea also for easy clean up!
Joe B This was my very first video ever. It truly works. I made serv real other videos showing it in action. Most recently I made Asian ribs on the OKJ and showed it in action. Thanks for the support and watching.
HELLLL YEAH! I have been watching videos for about 2 hours trying to find the best way to modify my new grill/smoker. You just saved me a hundred dollars! Right On! Thanks a lot... Stay Safe and Enjoy! Summer 2020 ... A little different summer, which is why I am staying on my deck, drinking, and cooking! Thanks!
I've been boggling my mind for a couple of years now on how to get better temp. on my smoker without spending tons of money on baffle plates. That should do it. Thank you.
I made another video about a month ago where I actually proved it on camera, for everybody to see. Check that video out. I’m glad you enjoyed it. Thanks for the support and watching.
Do you get good bark from indirect heat? I used your hack and it did even out temp. Tip make sure you wrap in wide heavy duty aluminum foil. I also added a hunk of steel and ceramic bricks, I had at home.
I only use Heavy duty aluminum foil. I’m glad it worked out for you and you made it your own. Nice work using already existing products. Thanks for the support and watching
After I came out with this video, within a couple years, a bunch of companies and versions came out of it. They charged $75-$200, this is free. Lol. Thanks for your comment and support.
Tj Stone thanks for the tip I have not seen mats for the inside of my smoker. I try to do stuff on the cheap. Foil has always worked really well for me.
Just did my old country pecos, only difference I did was went all the way to the smoke stack with out the gap that's after the first 2 foiled wrapped grates since the pecos looks a little bigger and wider, is that ok or do I need the gap? Please comment back and let me know your opinion 👍🏽
@@meatcranium4280 ok , I will make sure the gap is close to the middle. I'm still a little confused because I'm not understanding why the tuning plates are from the fire box of the cooking chamber all the way to the smoke stack 🤔what's the science behind having a gap in the middle and what's making the heat travel evenly towards the stack?
@@ignoranceisnotatrend4669 if you set it similarly to mine, then as the heat from the fire box travels under the makeshift plates, then comes out at the middle of the grill then you should have even temps. Hold on!! Is this a reverse flow?
This was a great video and I like how you warp the grates in foil to help with heat distribution, but if you do that then you can't put the grate there and would lose cooking space. Is that correct?
Nextbesthing81 No problem. Glad I could help. It works 100% Guaranteed. I use it all the time in almost all my videos. 0-5 degrees difference in cooking chamber. Cheers. Merry Christmas
Do any of you guys grill on the OJ by just putting charcoal in the smoker box and not in the Barrel ? By grill I mean 350 to 450 degrees. Will the box alone heat up the entire grill to temperatures above 350 degrees ?
Doing some ribs today and I'm definitely going to try the homemade baffle plate. I've seen where the store bought tuning plates have holes in them. Would it do me any good to put some slits throughout that foil to allow some heat up through?
No don’t do that. Do it this way. You will get heat throughout. Trust me. Go with the process. It works like a charm. Thanks for the support and watching Brother.
@@meatcranium4280 I did not do any holes in the foil and my ribs turned out unbelievable. I posted pictures on the Oklahoma Joe owners page as well as Central Illinois grillers and smokers page.
A year old, so I'm sure you've figured this out, but for anyone else, that is the main point of reverse flow, it's already designed to keep even temp throughout the cook box (for better or worse/pros and cons), and also is why the reverse flow is a little pricier.
Why is there one grate at the very bottom farther from the firebox? I understand the one to the far right is to hold the baffle, but why the other one?
Damn, thanks for the baffle hack. Was looking at video of the okj baffle and this video popped up. Almost bought a baffle today, but will try this first! Save $100
Yes, The one shown I don’t think is, but the original one I used was, however It doesn’t matter cause your using it on the outside of the pit. Thanks for the support and commenting.
This doesn't come with a top rack does it? I have a chargriller offset with top rack and adjustable notches for charcoal height in main box. How easy is it to clean the main box? I grill and smoke but i like the top rack if i do a bunch of burgers to sear both sides and move indirect. Thanks
mixwell1983 very easy to clean. It has the main cooking rack and racks in the fire box for searing I make a second rack in about 30 seconds. 2 bricks on top of cooking racks and take another cooking grate and place on top of bricks. I'm thinking about doing a video on it.
I’m glad to see someone used aluminum foil from BJs like I do I enjoyed your video and I’m a try some of those other things that you do meat head ha ha ha ha thanks for the video
I liked and subscribed, jusy cause i thing its a great way to keep inside the bottom clean from drippings. Ive seen them put a 3/4" valve ,is that to power wash it . Your ideas better, cool
I've owned a Longhorn for many years. Like most people, I wanted to tweak the heck out of the thing when I first got it. Over time, you find that these mods have zero effect upon the taste, moisture or tenderness of the meat. The heat baffle stops direct heat from giving you a higher temp on the right side but you smoke chicken thighs and wings over there and get a better bite through skin with the higher heat of NO baffle. The 90° dryer tube mod makes zero sense since as you open the smoker, notice the smoke fills the ENTIRE chamber, not just to where u run the pipe to? You don't want to caulk the fire box because that cuts airflow and your air doesn't suck through the cook chamber as well and doesn't allow the fire to breathe, as evidenced by this guy's chamber lid with shiny flake carbon all over it. That carbon eventually falls on the meat unless you're constantly scraping it off. My lid is a dull black haze and only requires a scrub once a year. Lining the thing with foil is the only thing both of us do and it's for ease of clean up. Don't plug off the bottom drain hole however. Keep your cook chamber stack vent 100% open, firebox vent 1/4-1/2 open, check your wood every half hour and you'll make great Q with these Okie Joes in their unmodded state. Why waste time and pay more?
Dry tube is stupid I agree. Even temp is great except for Brisket. I want the uneven temps as it helps cook the brisket more evenly. I don’t plug the drain, but plugging smoke leaks helps in keeping temps even. I agree that the OKJ can perform as well as the expensive ones. Thanks for watching and commenting
Great video! Dumb question. You showed engine enamel in the beginning but didn’t say what to do with it? What is it’s purpose, or were you working on your vehicle while smoking? Lol
Chadwick This was my very first video so extend me some grace. Lol. I used it to spray the red silicone so it blends in. That’s all. Thanks for the support and watching
MeatCranium BBQ AND REVIEW Lol. It wasn’t a knock on your production skills. I’ve been using a hand me down for a couple years and just bought a brand new one yesterday so I want to make sure I do everything right. Btw, I seasoned it for about 5 hrs at 250. Was having difficulty getting it to 275-300. Do you think it is ok to use? Planning on smoking a turkey tomorrow. Thanks
Chadwick Yeah brotha you good to go. I like to leave my outtake exhaust open, then adjust with the intake on the fire box. If no success, do the opposite. Thanks again
Champ -DC LMBO!! 🤣 what a great way to start out a morning, reading a comment Like that. I completely agree with you. Lol. Thanks for the great comment and watching. 👍🏼💪🏼🇺🇸
@@meatcranium4280 im smoking right now and using your hack right now. Have no way to tell if heat is even as dont get second thermo until today. How often do u load up wood into chamber. Also i seem to get lots ash and fire cant breath, do u have hack for that or am i just burning too much wood to fast. I seem to need wood and charcoal every 1.45 hrs. Thanks
Ahmad Mahr Open your out flow damper all the way, then adjust temps with the fire box damper. Every 45 minutes to 1 hour is what I generally add sticks.
Ahmad Mahr I start off with Lump or charcoal and add a few pieces then. You’ll be good for a little while. It all depends what I’m cooking, if I’m doing fish I shoot for temps about 200 to 225. Ribs, Pork butt and any Pork really, 250. Brisket 275-300. Just monitor once a hour and add as needed. It may be a little weird temps wise for your first 5 or so Cooks, while it’s getting broken in
usecom1 that silicone will help fill the gaps, and get a good rubber mallet and hammer it straight. Hope that helps. Thanks for the support and commenting
JuanioTigrillo I did an updated video on this exact subject. It is not, first use food grade silicone, second don’t use it in cooking chamber. It’s totally safe
Giovanni Castelli thanks for the question. The high heat enamel paint is for simply going over the red silicone so it does stick out like a sore thumb, accept for around the door. I made another follow up video a couple months ago where I prove it. I’ll send link
I can honestly say that this method of temperature distribuchment really works lol. Only issue i have is right in the middle, where all the heat comes up, my meats cook way too fast. Any idea on how I would fix that? I know I can just move my meats off to the sides more, but when I smoke, I fill my racks up. Just wondering if anyone else had this problem?
@@meatcranium4280 got wait till 3 for pickup but I’m a buy the other things u mentioned while I’m there thanks a lot can’t wait to go pick it up couldn’t even sleep last night lol
Did you apply the sealant before seasoning the smoker? The hack is amazing, been spending hours watching videos and trying to understand how this smoker work. thank you for the great video!
Awesome! I have one more question sir, I just noticed that the opening for the fire box is on the opposite side( not the outiside of the smoker but underneath the hole where the smoke&heat goes thru). Do they come like that or this one wasn't manufactured how is suppose to be. I was thinking that it might help but im going to season it right now and smoke some ribs tomorrow. Kinda worried. thank you!
simplemans BBQ My greatest advice is be consistent. Once a month, week, or day. I’ll go check out your video. Thanks for the support and watching Brother
Yes I did, I smoked a 15 pound brisket last weekend but I had to mess with it a little sense I have the Longhorn the grill grates are smaller the the Highland ones. but I was able to maintain temp pretty good.. luckily I used the grates from my old charbroil grill they fit perfectly wrap them up in foil got the job done.
Holy shit bro!!! That deflector hack is genius!!!! I'm doing that this weekend with my highlander. Damn bro GENIUS!!
#1 Randy LOL. Thanks a lot. I'm always looking at easier and cheaper ways to do BBQ. It works 100%. You may find that you may even have a zero degree difference.
MeatHead thank you sir. I'm cooking now getting the fire ready and I did those tricks and I'm just amazed right now. This going to be a great cook. Thank you sir again!!!
#1 Randy NP. That's why I do this. I recorded another video yesterday and will post today. It's the 3+years (birthday) of The OKLAHOMA Joe Smoker. An update video
Nice mods man. I just started smoking with the highland and was disappointed with it until I watched your video. Now I like it a lot better. I've only used a Weber Smoky mountain till now. Thanks man!
Holy crap man, that baffle hack is the greatest thing since the invention of fire to smoke meat. You sir, are a steely eyed missile man.
Not all Heroes wear capes, I saw this video back when you first made it and I've been using that deflector hack ever since. Saved me some good money and helped me make great bbq. Best, most real world video I've seen on smokers.
Liked for the use of the word "distributionment." And the baffle hack. Thank ya, bro!
hackptui lol. I finally spit it out. Thanks for the like and watching. Go watch my recent video of Ultimate smoker mods, you'll love that one
it was disterbushment! LMAO! great vid though
I've been watching tons of vids since buying my OJ. This by far has been the most helpful to me.
Guido72 I appreciate your comment. It's always nice to see a positive comment after having a rough day. THANKYOU very much
LOL, Aluminum foil= duck tape of BBQ! Classic idea man!
Great video, did the foil trick set up for 6 months, finally decided to spend $5.00 on 2 16"X16" ceramic tile used the same set up better long term cooking thanks again
Ken Wilson that sounds like a winner too. I might try it and do a video on it, LOL. As long as you didn’t throw your money away on the expensive ones. I did an update video recently on this. Thanks for stopping by and commenting, I like to read how people save money. Thanks again brother
I watched your video yesterday. Today i did this on my highland offset for some ribs....came out great. It really helped keep the temp where it should be. Thanks so much for the tip
Darkside 1981 Your Welcome. Just going through the comments and saw yours. Sorry It took so long. I’m glad it worked out. Thanks for the support and watching Brother
When I seasoned my new Highland I noticed a difference of almost 100 degrees between the FB end and exhaust. Did some ribs yesterday but tried this heat plate jack before and the difference was closer to 50 degrees. Ribs ended up cooked well at the ends (rotated 'em 1/2 way through) but a little less done in the center.
Could be that I need to adjust my stack closer to the cooking surface, or just build a colder fire, the next time. I'd really like to get the temps within 20, at least, before I do brisket.
Fire was lump base with hot coals on top, and chunks of hickory to maintain. Next time I'll forego the cold chunks, do 1/2 a chimney of lump, and go straight hickory. Of course, when I do the brisket it'll be with larger pieces of Oak but I'll wait until I get ribs, or bacon, done right before I go brisket crazy.
Man I don’t know if I can send pics or videos, but I’m literally smoking some butts on my highland right now. And my butt closest to the box was cooking way faster. And I had a 30 degree difference on my front to back thermometer. I use the metal box you can get for my coals anyways, so I wrapped my old grates like you showed, and now my temps are damn near identical, and all my probes are now the exact same and the one that was cooking too fast is now leveling off. Excellent video and great advice. I for one appreciate it
You can email me at meatcranium@gmail.com good stuff my man
Thanks for the video but I have questions, the grates you used for the heat mod is that the little ones that come in the bottom? I assumed you were using the grates that come out of your firebox? What are you actually cooking your meat on?
Yes the gates out of the firebox.
Brisket 275
Ribs 225-275
Chicken 325
Turkey 350
Pork shoulder 275-325
I cook the meat on the grates. I’ve done videos cooking everything on that particular smoker.
Thank you! Informative and funny! About to acquire my first smoker and this was suggested viewing. Worth it.
I just got a new offset smoker, and this is exactly what I was looking for, ways to improve how tight the seal is and temp management. Thanks for this video!
Your welcome. My pleasure
You know I was gonna buy that baffle plate but after seeing this I’m gonna give it a try . It definitely makes sense. What I did to is the 3 grates you got for the charcoal for the main grill . Put one in the firebox and put the other two in the shape of a V in the firebox. Better oxygen flow
This technique definitely works, however and new methods are always really cool to hear about. Thanks for the support and commenting.
How did it work out?
Dude that smoke inlet hack with the foil and the grills!!!! I've been looking all over for those plate things and when i finally found them - holy crap! This is saving my next cook. Thanks for making the vid brother!
Bob Sponsler Glad I could help ya. This method works, it will shock you. Thanks for the support and watching Brother
Glad you did this video....I've been searching for a way to control the heat and still have good smoke. Thank you....
I still use it to this day and it still works like a charm. Thanks for the support and commenting.
After going back and forth between a offset or pellet I decided to go offset and been watching a crap ton of videos on mods for OJ highland and your the first I seen use aluminum foil and high temp caulk instead of gasket. Thanks for the tips this is going help me out a lot
I’ve used the gasket too, but the high heat silicone is WAY better. I had leaks with the gasket, and non with the high heat silicone. Thanks for the support and watching Brother.
@@meatcranium4280 Awesome idea ! But can the caulk be painted black to match the pit? Thanks again for all your videos!
Holy sheep dip Batman! I’ve been putting off buying the baffle for a long time. You’re alum foil baffle hack is ingenious !
Thanks mane. Enjoy
I'm making a brisket next week. Glad I found you while doing research. Definitely gonna do the baffle trick you showed me. I had other ideas that would require fabrication in the old garage... But your idea is perfect!
It absolutely works, however I would not use the when making a brisket. Here’s why. The brisket has a thick point and thin flat, the smoker has a hotter side and less hotter side, almost 30-40 degrees difference. Placed a point side on the hot end and a flat down towards the cooler end, fat side up, the brisket will cook even. You’re welcome. Thanks for watching and the support
How many briskets can I put on
I made the aluminum foil baffle plates and it works perfectly..Thanks for posting this video
Yw. Funny thing is, is that this was my first ever video. Lol. I’m glad it helped you. Thanks for the support and commenting .
Been doing the baffle trick for years. The caulk works well also. Good video
mark graves thanks man I appreciate it
You have literally saved me quite a bit of money. Foil instead of custom baffle plate. Mad distributionment!!!!
Lol. Good to hear. thanks for the support and commenting
No problems. Just saw you comment that you would not suggest it for a brisket as you want the point towards the hotter end, do you still stand by that ?
@@Sillychops1 I absolutely stand by that. I don’t use it for brisket.
You are the man! Mad scientist of smoking!!!
Pretty good idea there! I’m between this Highland and an Old Country Pecos. When using the aluminum foil baffle/plate I wonder if the food above it will get much smoke since it’s coming in more towards the center of the cooking grate?
RussC No. that is not an issue. I have put chicken, Beef ribs, etc there and they all have a nice smoked flavor. The smoker swirls around in there. Thanks for the support and watching Brother
Gonna test out the baffle trick this weekend! I typically run a water pan also. Thinking putting it on the flat, wrapped plate. Thoughts?
Best hack I seen since i bought OJ Im going to find some old racks from a bbq to use so I still have the firebox installed. The foil is a great idea also for easy clean up!
Joe B This was my very first video ever. It truly works. I made serv real other videos showing it in action. Most recently I made Asian ribs on the OKJ and showed it in action. Thanks for the support and watching.
HELLLL YEAH! I have been watching videos for about 2 hours trying to find the best way to modify my new grill/smoker. You just saved me a hundred dollars! Right On! Thanks a lot... Stay Safe and Enjoy! Summer 2020 ... A little different summer, which is why I am staying on my deck, drinking, and cooking! Thanks!
VJ thankyou ma’am. I’m glad you enjoyed it, and it helped you. Stay safe.
Nice tips! My heat distribushment is gonna be tight son!
I've been boggling my mind for a couple of years now on how to get better temp. on my smoker without spending tons of money on baffle plates. That should do it. Thank you.
I made another video about a month ago where I actually proved it on camera, for everybody to see. Check that video out. I’m glad you enjoyed it. Thanks for the support and watching.
Do you get good bark from indirect heat? I used your hack and it did even out temp. Tip make sure you wrap in wide heavy duty aluminum foil. I also added a hunk of steel and ceramic bricks, I had at home.
I only use Heavy duty aluminum foil. I’m glad it worked out for you and you made it your own. Nice work using already existing products. Thanks for the support and watching
Good tips buddy, just bought this smoker as well!
you are a genius my friend the heat plate idea should be patented lol thanks dude
After I came out with this video, within a couple years, a bunch of companies and versions came out of it. They charged $75-$200, this is free. Lol. Thanks for your comment and support.
I tried this today and IT WORKS AMAZING!!!!! Thanks for sharing dude!!!!!
Awesome to hear. I’m glad it worked out for you. Thanks for the support and watching
I made mine a reverse flow and I tell you it will cook at steady temp. Been telling ppl you ca take a big box store and make workable for entry bbq
Absolutely very true. Thanks for the support and commenting
Thank you so much for this video you saved me $94. 👍👍👍
Nice!! Glad to help.
What excalty did you use for the sealant? Cause that looked like a tube of firecaulk?
I'm getting a smoker for Christmas! Going to try your tricks immediately ! Thx and greasy greets from Holland
Hugo Maaldrink LoL. They work. Greasy Smokey Greets Back to ya. Thanks for the comment
Love that idea of wrapping the grates instead of buying the plates. No more molded tin foil tuning plate for me
Thanks. Buying them plates are a complete ripoff. This works 100%, the Longhorn, go to find out, you have to put an extra plate because it is longer.
try 'Grilling Mats' in the cooking chamber on the bottom instead of foil. $20 or so. Good to take heat up to 600 degrees and they wipe clean.
Tj Stone thanks for the tip I have not seen mats for the inside of my smoker. I try to do stuff on the cheap. Foil has always worked really well for me.
Tj Stone that's brilliant :)
Just did my old country pecos, only difference I did was went all the way to the smoke stack with out the gap that's after the first 2 foiled wrapped grates since the pecos looks a little bigger and wider, is that ok or do I need the gap? Please comment back and let me know your opinion 👍🏽
The gap needs to be at about the middle of the grill or close to it
@@meatcranium4280 ok , I will make sure the gap is close to the middle. I'm still a little confused because I'm not understanding why the tuning plates are from the fire box of the cooking chamber all the way to the smoke stack 🤔what's the science behind having a gap in the middle and what's making the heat travel evenly towards the stack?
@@ignoranceisnotatrend4669 if you set it similarly to mine, then as the heat from the fire box travels under the makeshift plates, then comes out at the middle of the grill then you should have even temps. Hold on!! Is this a reverse flow?
@@meatcranium4280yes, my fire box is on the same side as yours with the smoke stack at the opposite end 👍🏽
This was a great video and I like how you warp the grates in foil to help with heat distribution, but if you do that then you can't put the grate there and would lose cooking space. Is that correct?
U just saved me some dollars. I was just about to try to get some metal tuning plates made to size. Perfect! Thanks partner!
Nextbesthing81 No problem. Glad I could help. It works 100% Guaranteed. I use it all the time in almost all my videos. 0-5 degrees difference in cooking chamber. Cheers. Merry Christmas
Do any of you guys grill on the OJ by just putting charcoal in the smoker box and not in the Barrel ? By grill I mean 350 to 450 degrees. Will the box alone heat up the entire grill to temperatures above 350 degrees ?
That is actually a mod I did, and I made a video about it
@@meatcranium4280 thanks. I will check it out
Doing some ribs today and I'm definitely going to try the homemade baffle plate. I've seen where the store bought tuning plates have holes in them. Would it do me any good to put some slits throughout that foil to allow some heat up through?
No don’t do that. Do it this way. You will get heat throughout. Trust me. Go with the process. It works like a charm. Thanks for the support and watching Brother.
@@meatcranium4280 I did not do any holes in the foil and my ribs turned out unbelievable. I posted pictures on the Oklahoma Joe owners page as well as Central Illinois grillers and smokers page.
Erich Thompson Nice. I’m glad it worked out for ya.
YOU my friend, just saved me $89.99! Thank you for sharing! 3:23
Hot Kimchi I am so glad. I actually did an update to this video where I prove it. Thanks for the support and watching
@@meatcranium4280 would you please post a link.
Hot Kimchi th-cam.com/video/WuQGgtE-y0c/w-d-xo.html thar ye go.
Smart and how long it take you to figure that out and you not getting no seal
I thought of it, tried it, and it worked, the first time. I was so amazed that I had to make a video.
The highland reverse flow came with plates, would this be similar to using the foil? Or should I still use this method?
Either one will do. Thanks for the support and watching
A year old, so I'm sure you've figured this out, but for anyone else, that is the main point of reverse flow, it's already designed to keep even temp throughout the cook box (for better or worse/pros and cons), and also is why the reverse flow is a little pricier.
Why is there one grate at the very bottom farther from the firebox? I understand the one to the far right is to hold the baffle, but why the other one?
Holy hell you just saved me a bunch of money. Bad ass.
Dennis Rooney Great post. Lol. Glad I could help.
Damn, thanks for the baffle hack. Was looking at video of the okj baffle and this video popped up. Almost bought a baffle today, but will try this first! Save $100
Retail Algo Trader glad I could help
awesome video i used the deflector hack and it works great!!!
Thanks man just got mine...scared the hell outta me with the random loud music
jeremy owens Please have Grace on me. This was my very first video and my 12 yr old at the time edited, and thought it was good. Sorry.
Great simple mods !
Just one question bud...is that silicone (food grade)???
Yes, The one shown I don’t think is, but the original one I used was, however It doesn’t matter cause your using it on the outside of the pit. Thanks for the support and commenting.
Thanks for sharing! Live the idea using the grill racks!
Jeremy Thomas Thanks for stopping by watching and commenting
Liked and subbed based solely on the deflector plate. That was absolutely brilliant. Can wait to check your channel out. 5*
cynycman Thanks for the support. I’m sorry I didn’t see your comment
Appreciate the video. What was engine enamel for?
John H To go over the red high heat silicone, and later to paint the fire box when the paint burns off. Thanks for the support and watching.
Excellet modification!!
SAVED ME 80 dollars
This doesn't come with a top rack does it? I have a chargriller offset with top rack and adjustable notches for charcoal height in main box. How easy is it to clean the main box? I grill and smoke but i like the top rack if i do a bunch of burgers to sear both sides and move indirect. Thanks
mixwell1983 very easy to clean. It has the main cooking rack and racks in the fire box for searing I make a second rack in about 30 seconds. 2 bricks on top of cooking racks and take another cooking grate and place on top of bricks. I'm thinking about doing a video on it.
mixwell1983 I see your aviator says " I love Hip Hop", I with ya. I mainly listen to the older stuff, but some of the new stuff is good too.
I’m glad to see someone used aluminum foil from BJs like I do I enjoyed your video and I’m a try some of those other things that you do meat head ha ha ha ha thanks for the video
Michael Wiggins NO PROBLEM BROTHER. Thanks for the support and watching
Great video mate! What a simple but genius idea!!! You just saved me $60! I'll drink to ya , Cheers!
stuntznfx Cheers to you as well, glad I could help
You saved me $$$$, Awsome brother.
Great to hear!! Thanks for the support and commenting.
I liked and subscribed, jusy cause i thing its a great way to keep inside the bottom clean from drippings. Ive seen them put a 3/4" valve ,is that to power wash it . Your ideas better, cool
David B I’ve had it now for 5 years and it still looks new. Thanks for the support and watching Brother
Great vid man.
I most certainly do appreciate it
Thanks for that tip......I'm all about diy tips and tricks especially when they save me money....
Absolutely. I'm all about squeezing a dollar for what I can get. Thanks for watching and commenting
love your videos
Billy Markwell Thanks a lot that's means a lot to me.
Thank you!!! I almost brought a baffle plate for a 100 bucks!!!
Glad to help. Thanks for the support and watching.
I've owned a Longhorn for many years. Like most people, I wanted to tweak the heck out of the thing when I first got it. Over time, you find that these mods have zero effect upon the taste, moisture or tenderness of the meat. The heat baffle stops direct heat from giving you a higher temp on the right side but you smoke chicken thighs and wings over there and get a better bite through skin with the higher heat of NO baffle. The 90° dryer tube mod makes zero sense since as you open the smoker, notice the smoke fills the ENTIRE chamber, not just to where u run the pipe to? You don't want to caulk the fire box because that cuts airflow and your air doesn't suck through the cook chamber as well and doesn't allow the fire to breathe, as evidenced by this guy's chamber lid with shiny flake carbon all over it. That carbon eventually falls on the meat unless you're constantly scraping it off. My lid is a dull black haze and only requires a scrub once a year. Lining the thing with foil is the only thing both of us do and it's for ease of clean up. Don't plug off the bottom drain hole however.
Keep your cook chamber stack vent 100% open, firebox vent 1/4-1/2 open, check your wood every half hour and you'll make great Q with these Okie Joes in their unmodded state. Why waste time and pay more?
Dry tube is stupid I agree. Even temp is great except for Brisket. I want the uneven temps as it helps cook the brisket more evenly. I don’t plug the drain, but plugging smoke leaks helps in keeping temps even. I agree that the OKJ can perform as well as the expensive ones. Thanks for watching and commenting
So you didn't do any mods at all? I have an OKJ reverse flow coming Monday.
It’s hard to argue with this explanation
Great video I read the comments sounds like it works thanks will save me a lot of money
Great video! Dumb question. You showed engine enamel in the beginning but didn’t say what to do with it? What is it’s purpose, or were you working on your vehicle while smoking? Lol
Chadwick This was my very first video so extend me some grace. Lol. I used it to spray the red silicone so it blends in. That’s all. Thanks for the support and watching
MeatCranium BBQ AND REVIEW
Lol. It wasn’t a knock on your production skills. I’ve been using a hand me down for a couple years and just bought a brand new one yesterday so I want to make sure I do everything right. Btw, I seasoned it for about 5 hrs at 250. Was having difficulty getting it to 275-300. Do you think it is ok to use? Planning on smoking a turkey tomorrow. Thanks
Chadwick Yeah brotha you good to go. I like to leave my outtake exhaust open, then adjust with the intake on the fire box. If no success, do the opposite. Thanks again
MeatCranium BBQ AND REVIEW
Awesome man. I appreciate your time and input. Thank you again
Nice video man. My kind of mods... ...cheap! 😉👍
john rainford I know right. Lol. Thanks for the support and watching.
I prefer ditribushment over slow n sear thumbs up brother
Champ -DC LMBO!! 🤣 what a great way to start out a morning, reading a comment Like that. I completely agree with you. Lol. Thanks for the great comment and watching. 👍🏼💪🏼🇺🇸
You da man borther! Nice temp hack.
Ahmad Mahr THANKYOU so Much. I have a few more Mods videos where I expand on the subject. Thanks for the support and watching
@@meatcranium4280 im smoking right now and using your hack right now. Have no way to tell if heat is even as dont get second thermo until today. How often do u load up wood into chamber. Also i seem to get lots ash and fire cant breath, do u have hack for that or am i just burning too much wood to fast. I seem to need wood and charcoal every 1.45 hrs. Thanks
Ahmad Mahr Open your out flow damper all the way, then adjust temps with the fire box damper. Every 45 minutes to 1 hour is what I generally add sticks.
@@meatcranium4280 Oh wow so more often than i thought. What temp do u aim for and are u just smoking with wood only no charcoal.
Ahmad Mahr I start off with Lump or charcoal and add a few pieces then. You’ll be good for a little while. It all depends what I’m cooking, if I’m doing fish I shoot for temps about 200 to 225. Ribs, Pork butt and any Pork really, 250. Brisket 275-300. Just monitor once a hour and add as needed. It may be a little weird temps wise for your first 5 or so Cooks, while it’s getting broken in
That's using your hat rack! Well done!
Thanks. This was my first official video. I was SOOOO nervous. THANKYOU very much for watching
Mine Highlander is leaking like and old rusty pipe. The curve on the lids doesn’t even come close to matching
usecom1 that silicone will help fill the gaps, and get a good rubber mallet and hammer it straight. Hope that helps. Thanks for the support and commenting
Awesome video...I have a Char-Griller Smoking' Pro and was able to use some of these tips on it.
Everyday Life with Steve that sounds awesome I’m glad I was able to help out.Thanks for watching and commenting. Have a great New Year.
MeatHead Will do. I’m subbed and looking forward to what is next.
Good tips dude, hey I got that same T shirt
ALPHA JACK LOL. That’s awesome. Thanks for watching
What you do with the enamel?
Watched this video too late! Bought the baffle plate already. Smh New subscriber though so thanks for the hacks!
I heard that fire barrier you used is not good idea since it’s not food safe?
JuanioTigrillo I did an updated video on this exact subject. It is not, first use food grade silicone, second don’t use it in cooking chamber. It’s totally safe
Hello my friend i liked ur comment in Josh Benware's channel i subscribed and liked this vid . had to watch ur first vid to catch up
You just saved me a lot of time and money, great video man.....
I'm Glad I could help out. I'll be doing a video soon of a hack for the offset so you don't need to buy an expensive charcoal basket.
Genius idea man!!! Quick question wat was the black enamel paint for? Cheap but great tricks man!!!
Giovanni Castelli thanks for the question. The high heat enamel paint is for simply going over the red silicone so it does stick out like a sore thumb, accept for around the door. I made another follow up video a couple months ago where I prove it. I’ll send link
Giovanni Castelli here you go. th-cam.com/video/WuQGgtE-y0c/w-d-xo.html
MeatHead cool thanks man. Yea it mute help cover up all that red.
I can honestly say that this method of temperature distribuchment really works lol. Only issue i have is right in the middle, where all the heat comes up, my meats cook way too fast. Any idea on how I would fix that? I know I can just move my meats off to the sides more, but when I smoke, I fill my racks up. Just wondering if anyone else had this problem?
Just put a little tray of water on a rack below the grate, or sand. Thanks for the support and watching.
@@meatcranium4280 I will try that. Thanks brother. Love the channel!👍
Just brought 1 today thanks
You are going to love it. Congratulations. Get ready to be amazed how well this works. Thanks for the support and watching.
@@meatcranium4280 got wait till 3 for pickup but I’m a buy the other things u mentioned while I’m there thanks a lot can’t wait to go pick it up couldn’t even sleep last night lol
My best mod is my grill grates can go up and down.
Now i can grill without burning my chicken (pallet grill)
Awesome video
Michael Brooks Thanks brother. This was my first official video. I’m glad you enjoyed it.
Followed this. Works great! Thank you.
Caymon8 Glad I’m glad I could help. I have an updated one I did a few months ago, where I proved it. Thanks for the support and watching Brother
Did you apply the sealant before seasoning the smoker?
The hack is amazing, been spending hours watching videos and trying to understand how this smoker work. thank you for the great video!
Leandro Ramos Definitely after seasoning. I appreciate that you liked it. Thanks for watching and commenting
Awesome!
I have one more question sir, I just noticed that the opening for the fire box is on the opposite side( not the outiside of the smoker but underneath the hole where the smoke&heat goes thru). Do they come like that or this one wasn't manufactured how is suppose to be. I was thinking that it might help but im going to season it right now and smoke some ribs tomorrow. Kinda worried.
thank you!
Leandro Ramos that is how it was made. There may be a few differences in the assembly of these Smokers through the years. I gives me no problems.
Alright! just needed a confirnation on that! thanks for your help sir!
Leandro Ramos yes indeed
Great video bro. Really liked it...Just cut the high music..It sets one off from the main vid focue.
This was my very first video ever. My 12-year-old at the time edited the video for me. Thanks for watching
@@meatcranium4280 Subscribed already...Excellent content, keep on the good work bro. Cheers from Panama
You just saved me $100! Thanks brother!
David Hanscom You are most certainly welcome. Thanks for watching and commenting
You sold me, I going to buy the Oklahoma Joe's Highland smoker
Did you end up buying the Oklahoma joe highland smoker? If so what mods did you make? Likes and dislikes? I'm thinking about buying one soon, thanks
Just what I was looking for!! Lol don’t wanna spend $90 for baffle plate lol
What is the foil on bottom of cooking chamber for?
Rito Luis Greese and drippings, it’s to keep it clean. Thanks for the question
Shit your beard is just a baby lol, love it brother
What is the purpose of lining the bottom with foil?
Cleanliness. Makes it really easy. Thanks for the support and commenting.
You're welcome. I kinda thought that may have been where you were going! Keep up the great vids!!!
@@BarbqRiot thanks mane
Good tips and well presented. Thanks for sharing
Lasse Food and Barbecue this one is a little hard to watch. My second video, and very first instructional video. THANKYOU for watching it
You are my hero! Thanks for sharing.
j r LOL. Thanks man. My first instructional video. I cringe when I watch it
GREAT Tip Dude..!
Subbed for more :)
Really cool to see your first video ever bro. I just posted my first full video. Hope to one day be where you are brother. Keep up the good work
simplemans BBQ My greatest advice is be consistent. Once a month, week, or day. I’ll go check out your video. Thanks for the support and watching Brother
Thanks Brother, great ideas...
Just got my Longhorn yea those heat plates are $100+ for my grill gonna give the foil a shot
samuel hernandez Good to here. It works 100%. Them plates are complete rip offs.
samuel hernandez Hey man, Wanted to know if you tried the foil trick yet?
Yes I did, I smoked a 15 pound brisket last weekend but I had to mess with it a little sense I have the Longhorn the grill grates are smaller the the Highland ones. but I was able to maintain temp pretty good.. luckily I used the grates from my old charbroil grill they fit perfectly wrap them up in foil got the job done.
samuel hernandez man that is good to here. I love when a plan works out. I always take the grates out of grills people have on the side of the road.
MeatHead thanks for posting this video brother helped me out a great deal save me some cash!!