One thing I've found. Where the paint comes of due to expansion of the metal firebox in particular. Hit the bare metal with a spritz of spray cooking oil. Seasons the bare steel almost like cast iron. It has definitely slowed the rust spread IMHO. Your milage may vary
Thanks for the video, I generally don't get too detailed into cleaning my smoker. Knock off the loose stuff to keep it from falling onto the food. I kept the old pan from my last smoker and have it setting on the bottom of the cooking chamber inclined on one end to divert any liquids to the drip hole on yonder end. One last thought, your rusty fire box. Many people use spray oil to season the metal, which seems to work great, and something I may switch over to doing. Right now, I have been using Rust Oleum engine paint rated at 2000 deg F, I don't know about the 2000 deg, but it will withstand very high heat (grille paint is just a waste of money) it lasts a long time, but will have to be reapplied once in awhile.
Ry. I just bought a Oklahoma Joe's highland offset smoker. I just put it together. Coated it in a light coat of vegetable oil and did a first burn. I am really excited with the new grill. Thanks for your channel
I've been looking all over tonight for a simple and straight forward grill /smoker cleaning video. I've seen some crazy things tonight lol this is the most practical advice and great tutorial for cleaning a smoker. Thank you for sharing. ~J. Taylor
Great video! I got an OKJ Highland last Christmas (thank you Sweety!)...after about 8-10 cooks it's due for some cleaning...this info helps! Fwiw... I use a floor sweep broom to dust out my fire box and have been seasoning the outside of it (esp the fire box) w/veg oil every cook...seasons the outside like a cast iron pan=no/minimal rust so far...it looks kinda ugly b/c dust pollen etc clings to it but it so far has proven good at protecting the metal.
Thanks for the video! Im eagerly awaiting the delivery of a Longhorn and am very excited to be stepping up from my Weber kettle after many years of good service.
Nice job, I go one step further by wiping down the pit inside and out with left over used peanut oil to keep it rust free, looking new. Thanks for the video!
Great video, Ry! Quick tip- Try using an old cheap paint brush (or a $3 one from Lowes) to sweep out the ashes of the firebox. I use a paint scraper for the first part, then for the fine stuff I use the brush. Looking forward to another cook! I would love to see a video on smoked salmon or something a little out of the ordinary.
Good idea. For something different, I'm looking at doing some Wild Boar in the near future. I also found a supplier for Yak, so that's a possibility as well.
@@CookingWithRy Thanks Ry, I have been watching a lot of videos on smoking meat and particularly the Oklahoma Joe, because that's the 1 I bought, and I can honestly say, your videos are the best.
Good vid but you need to Paint the outside with 2000 degree black paint , Walmart sells it for $6.98 a can . I paint mine once a year to keep it from rusting !!!! Outside Only !!!!!
Where did you getvthe baffle? Mine didn't come with that . Also the red handle latches. ? I'm sure it helps I also had to put heat tape on mine because of warping. Where did you find the latches and baffle?
Also can lead to the foil degrading over multiple cooks and then flaking off and landing on food, being airborne and inhaled, etc. Foil just isn't meant to be heated more than once or so.
Are those baffle plates necessary to have in your smoker. I have recently purchased the highlander and wanted to see the necessary mods needed to make it a more efficient smoker.
Thank you. And is it ok to use alittle bit of degreaser and water with a bristle brush to clean the grill thoroughly or the water not good for the inside smoker and firebox?
Sweet i just purchased a display model at Lowe's and they had the wrong price on it that was for a bandera smoker lol....i like good prices at Lowe's when they screw up.... great video on the Joe man
only issue i see is using the wire brushes all ways wipe it down with paper towel or rag after and vac it out , i would toss that dang brushs away and use something way safer do not want to eat wire of any kind so i use stainless steal ball or foil ball to clean grates but i have a stainless steel grates and i remove them and clean them out of grill makes it easier then in grill and wipe off and now i not using foil to cover the drip tray hate to have aluminum foil gases in my food due to drip tray is a hot spot in grill closes to flame best to scrap it down and do a light scrub with steel pad and done takes me about 45 min to do a cold grill and including vac. it out and changing the drip pans and ready to cook the next day or time love it i have a 30-06 smoker made all in usa its pellet grill made from smoking gun jerky Inc. in Lincoln NE. it rock solid no weak spots and works like a stick burner. for great flavors i know wood burners so this is right on the spot as well but pellet...
I clean my smoker probably contra to the norm....I remove the grates, tuning plates and leave the bare smoker...then I hose them down tremendously, and let them dry in the hot sun, then I begin the scrape.....and I use hot water and detergent on the grates and plates and clean them then dry them..then I put it all back together and fire the smoker up to about 500 degrees, for about two hours, then i let it cool and then I spray it with olive oil on the inside..let it sit and then fire it back up for about another two or three hours.....but thats me...
I am going to buy aluminum plate and lay it against the firebox wall inside grill. This will hold heat better and direct air to entire chamber. I learned this on youtube, the gentleman wrapped his grates in aluminum foil.
Hey man was wondering if you seasoned your smoker? I noticed you are having a big problem with "carbon flakes" I call that creosote. A good way to prevent this is seasoning your smoker.
Yeah I did initially, but I believe not enough. After the next cleaning in a few weeks I'm going to give the inside of the chamber and lid a vigorous stripping and then re-season it a proper amount this time. Good catch :)
Cooking With Ry after you clean it rub olive oil all over the cook chamber. Run the smoker as hot as possible for 4 hours and it is going to form a very dark glossy crust.
Yep, I use the spray olive oil (PAM) when I do mine. very easy to apply evenly and not messy at all. I do my fire box as well to help prevent rusting, works well.
I have heard to use sand under the charcoal grate on the bottom of the firebox, to keep it from rusting. Any truth to that? It’s supposed to dampen the heat and spread it out evenly to keep from catching a hot spot and from burning out the bottom. That’s all “supposedly” and basically the question i have as to reality.
@@CookingWithRy I hadn’t thought of that aspect. Like I said, I was asking not suggesting. Never done it myself just because I never think of it until after the fact. I was mainly wondering if any of the pros like you have heard of it, use it or done it.
Hi there. I did a video on that very subject: th-cam.com/video/0YAL2uNKFnw/w-d-xo.html It's a heat resistant silicone grommet for the Weber Smoky Mountain.
@@drillsgtlangdon Unfortunately the foil-wrapped grates don't hold/distribute/radiate the accumulated heat anywhere near as well as the solid metal version. Mine rocks steady temps and was well worth the investment. I wish the unit came with it already installed, but, well... :)
@@CookingWithRy I respectfully disagree. However, being that I made my baffle plate system, I can attest, it is a touch better. Looking forward to more vids Ry. Smoke on my friend.
Hi Ry, love the channel! I just got my oklahoma joe highland smoker put together and I'm almost ready to fire it up and get to smoking. I wanted to ask you if you thought I should do a burn in it to burn off all the glue and stuff from the factory before I do a seasoning burn. Or should I just go ahead and rub it down with oil and season it for the first burn?
Definitely do a first burn before seasoning. Then when the cook chamber is still warm brush off any soot and do a wipe down with a light coat of your preferred oil. I've used canola or peanut. Both work well for me :)
Cooking With Ry ok great thank you! How hot does that burn need to get and how long should it be for? I think I will use canola oil as it is a little more cost effective for the season burn, how hot and long for the season burn as well by the way?
I'd do the first burn at 250 or higher for a couple hours. For the seasoning burn I'd try to stay 250 or below, but if you nudge higher it won't ruin anything. That one I'd do for about an hour at that temp to get it seasoned well.
Cooking With Ry ok thank you so much for your help! Your channel and input have been a great tool for me as a beginner just starting out in the smoking world!
That sucks about the nameplate. I just looked at mine and it looks like the two studs are threaded with two nuts securing the nameplate. I'd contact the manufacturer and see if they'll send you a replacement with nuts.
About 6:15-6:30 "They are coated in grease that is flavor." Yes, it is...so why are you cleaning flavor out? The greasier the pit the better the flavor. I'd never eat BBQ from a clean pit like you have goetten yours. (This coming from a pig farmer.
One thing I've found. Where the paint comes of due to expansion of the metal firebox in particular. Hit the bare metal with a spritz of spray cooking oil. Seasons the bare steel almost like cast iron. It has definitely slowed the rust spread IMHO. Your milage may vary
Thanks for the video, I generally don't get too detailed into cleaning my smoker. Knock off the loose stuff to keep it from falling onto the food. I kept the old pan from my last smoker and have it setting on the bottom of the cooking chamber inclined on one end to divert any liquids to the drip hole on yonder end. One last thought, your rusty fire box. Many people use spray oil to season the metal, which seems to work great, and something I may switch over to doing. Right now, I have been using Rust Oleum engine paint rated at 2000 deg F, I don't know about the 2000 deg, but it will withstand very high heat (grille paint is just a waste of money) it lasts a long time, but will have to be reapplied once in awhile.
Ry. I just bought a Oklahoma Joe's highland offset smoker. I just put it together. Coated it in a light coat of vegetable oil and did a first burn. I am really excited with the new grill. Thanks for your channel
Have fun with it!
I've been looking all over tonight for a simple and straight forward grill /smoker cleaning video. I've seen some crazy things tonight lol this is the most practical advice and great tutorial for cleaning a smoker. Thank you for sharing. ~J. Taylor
Thanks for the kind words :)
@@CookingWithRy You're welcome.
Most definitely a great and simple informative video
Great video! I got an OKJ Highland last Christmas (thank you Sweety!)...after about 8-10 cooks it's due for some cleaning...this info helps! Fwiw... I use a floor sweep broom to dust out my fire box and have been seasoning the outside of it (esp the fire box) w/veg oil every cook...seasons the outside like a cast iron pan=no/minimal rust so far...it looks kinda ugly b/c dust pollen etc clings to it but it so far has proven good at protecting the metal.
Thanks for the video! Im eagerly awaiting the delivery of a Longhorn and am very excited to be stepping up from my Weber kettle after many years of good service.
Nice job, I go one step further by wiping down the pit inside and out with left over used peanut oil to keep it rust free, looking new. Thanks for the video!
Great video, Ry! Quick tip- Try using an old cheap paint brush (or a $3 one from Lowes) to sweep out the ashes of the firebox. I use a paint scraper for the first part, then for the fine stuff I use the brush. Looking forward to another cook! I would love to see a video on smoked salmon or something a little out of the ordinary.
Good idea. For something different, I'm looking at doing some Wild Boar in the near future. I also found a supplier for Yak, so that's a possibility as well.
I do basically the same to the interior of mine except, I put the cooking grates in the dishwasher. They come out like new every time!
I use the plastic bristle brush as opposed to wire for fear of the wire bristles getting in the food...just a precaution. Good Smoking!!
Where did you buy the clamps you used to hold down your lid and keep it from leaking smoke
Amazon. But I ended up removing them because the leakage was negligible.
Thanks Ry, was wondering about cleaning, as I've just had mine for 4 or 5 cooks. I am thinking about purchasing that baffle plate though.
The baffle plate was the best mod I did by far :)
@@CookingWithRy Thanks Ry, I have been watching a lot of videos on smoking meat and particularly the Oklahoma Joe, because that's the 1 I bought, and I can honestly say, your videos are the best.
Good vid but you need to Paint the outside with 2000 degree black paint , Walmart sells it for $6.98 a can . I paint mine once a year to keep it from rusting !!!! Outside Only !!!!!
Where did you getvthe baffle? Mine didn't come with that . Also the red handle latches. ? I'm sure it helps I also had to put heat tape on mine because of warping. Where did you find the latches and baffle?
You did not have foil in the bottom of the cook chamber. Makes cleaning so much easier.
Also can lead to the foil degrading over multiple cooks and then flaking off and landing on food, being airborne and inhaled, etc. Foil just isn't meant to be heated more than once or so.
Are those baffle plates necessary to have in your smoker. I have recently purchased the highlander and wanted to see the necessary mods needed to make it a more efficient smoker.
The baffle plates really helped with temperature evenness for me.
Thank you. And is it ok to use alittle bit of degreaser and water with a bristle brush to clean the grill thoroughly or the water not good for the inside smoker and firebox?
@@juliancordova8427 I prefer not to use water, but if you dry it right away with a low fire in the firebox it should be okay.
I was wondering how you cleaned this smoker. Thanks
What are you using to scoop the ash out? I got my smoker today for my bday
I just have an old fireplace scoop that works well.
You didn’t use degreasers. Is it necessary to use degreasers? Do you recommend using a shop vac for the ashes as well?
I prefer to not use chemical degreasers. A shop vacuum for ash would probably work well :)
Really like your videos and they were invaluable in choosing an OK Highland so wanted to say thanks and keep them coming!
So glad you found my videos helpful!
Sweet i just purchased a display model at Lowe's and they had the wrong price on it that was for a bandera smoker lol....i like good prices at Lowe's when they screw up.... great video on the Joe man
Enjoy that Joe!
only issue i see is using the wire brushes all ways wipe it down with paper towel or rag after and vac it out , i would toss that dang brushs away and use something way safer do not want to eat wire of any kind so i use stainless steal ball or foil ball to clean grates but i have a stainless steel grates and i remove them and clean them out of grill makes it easier then in grill and wipe off and now i not using foil to cover the drip tray hate to have aluminum foil gases in my food due to drip tray is a hot spot in grill closes to flame best to scrap it down and do a light scrub
with steel pad and done takes me about 45 min to do a cold grill and including vac. it out and changing the drip pans and ready to cook the next day or time love it i have a 30-06 smoker made all in usa its pellet grill made from smoking gun jerky Inc. in Lincoln NE. it rock solid no weak spots and works like a stick burner. for great flavors i know wood burners so this is right on the spot as well but pellet...
I clean my smoker probably contra to the norm....I remove the grates, tuning plates and leave the bare smoker...then I hose them down tremendously, and let them dry in the hot sun, then I begin the scrape.....and I use hot water and detergent on the grates and plates and clean them then dry them..then I put it all back together and fire the smoker up to about 500 degrees, for about two hours, then i let it cool and then I spray it with olive oil on the inside..let it sit and then fire it back up for about another two or three hours.....but thats me...
You know what, the best method is the one that works for you and keeps you smoking :)
Great vid. So what if there is rust inside? Just sand it down, and reseason It with oil?
That's what I would do.
Nice trick with the fan. I bought a fire bellow after I discovered how fast the fire caught when I inadvertently blew it with a leaf blower
Mack's BBQ Team Haha! I should try the leaf blower :)
Good Advice!
My highland didnt come with baffle plates. Any suggestions on where to get some? Tried amazon, no go
I purchased mine from BBQ Smoker Mods here: bit.ly/2KMSPuI :)
I am going to buy aluminum plate and lay it against the firebox wall inside grill. This will hold heat better and direct air to entire chamber. I learned this on youtube, the gentleman wrapped his grates in aluminum foil.
What firebox basket is that? I like how simple it is.
I made it. There’s a video on my channel about how I made it but I can’t grab the link right now.
@@CookingWithRy Awesome i will take a look! Thank you so much!
Man there is one sitting at Lowe’s and it’s my birthday. Call my wife Ry please!
does the baffle plates came standard with the smoker?
No I added them. Best mod I did by far 😊
is the old ash good for grass? i would imagine since its carbon it would be a good grass supplement?
Wood ash is best for grass. Not charcoal ash.
Where did you get the baffles plates? Or did you make them or have them made?
I purchased mine here: bit.ly/2KMSPuI :)
Hey Ry! Do you still have your OJ Offset? I'm thinking of buying the highland, I was just curious how well your's held up over time.
I gave it to a buddy who's keeping it mighty busy :)
Cooking With Ry hey Ry, what do you like better the OJ offset or the LSG offset. Been in the market for one and need some help choosing one.
Hey man was wondering if you seasoned your smoker? I noticed you are having a big problem with "carbon flakes" I call that creosote. A good way to prevent this is seasoning your smoker.
Yeah I did initially, but I believe not enough. After the next cleaning in a few weeks I'm going to give the inside of the chamber and lid a vigorous stripping and then re-season it a proper amount this time. Good catch :)
Cooking With Ry after you clean it rub olive oil all over the cook chamber. Run the smoker as hot as possible for 4 hours and it is going to form a very dark glossy crust.
Yep, I use the spray olive oil (PAM) when I do mine. very easy to apply evenly and not messy at all. I do my fire box as well to help prevent rusting, works well.
@@johnbellafiore4855 I caught that as well.. Glad you addressed it.
ps. I never let mine go that far.. ever! I treat my entire smoker as though is was a huge chunk of cast iron
Where did you get the baffle plates
thanks for the cleaning tips! What did you use to line the lid? I need to to stop the smoke and heat from leaking out of the lid
Cooking With Ry thanks for the fast reply!
Where do I get the baffle plates?
I have heard to use sand under the charcoal grate on the bottom of the firebox, to keep it from rusting. Any truth to that? It’s supposed to dampen the heat and spread it out evenly to keep from catching a hot spot and from burning out the bottom. That’s all “supposedly” and basically the question i have as to reality.
I’ve never heard that. I would think the sand might trap moisture.
@@CookingWithRy I hadn’t thought of that aspect. Like I said, I was asking not suggesting. Never done it myself just because I never think of it until after the fact. I was mainly wondering if any of the pros like you have heard of it, use it or done it.
Where can I find that kinda baffle plate at?
This is where I bought mine: bbqsmokermods.com/
Thanks for the info. I never thought of using a small fan to increase air flow. Pure genius! Thanks.
It just helps it along sometimes :)
That ash would be great spread on your garden.
what exactly is that port for your chords to go through? Id love to get one.
Hi there. I did a video on that very subject: th-cam.com/video/0YAL2uNKFnw/w-d-xo.html It's a heat resistant silicone grommet for the Weber Smoky Mountain.
I do a quick scrape push it all out of the drain hole then hit it all with a torch
Where did you get your baffle (not sure how to spell it) plate? I’m a new subscriber
I purchased mine here: bit.ly/3r1y28B :)
@@CookingWithRy hey thanks so much!
Thanks Ry, great tips.
You're very welcome!
Where did you purchase your baffle plating?
From BBQ Smoker Mods: bit.ly/2KMSPuI
@@drillsgtlangdon Unfortunately the foil-wrapped grates don't hold/distribute/radiate the accumulated heat anywhere near as well as the solid metal version. Mine rocks steady temps and was well worth the investment. I wish the unit came with it already installed, but, well... :)
@@CookingWithRy I respectfully disagree. However, being that I made my baffle plate system, I can attest, it is a touch better. Looking forward to more vids Ry. Smoke on my friend.
thanx for the tips on cleaning
You're very welcome. Thanks for watching!
where did you get your fan at?
Anvil4581 Hey there. I put a link to the fan in the description :)
Cooking With Ry sorry didn't check there first. thanks for the quick reply. I have a highland as well and used the firebox trick and works out great!
Absolute legend ry big love from the united kingdom
I put foil in my fire box then just tilt it towards the coffee can. Boom all done
Hi Ry, love the channel! I just got my oklahoma joe highland smoker put together and I'm almost ready to fire it up and get to smoking. I wanted to ask you if you thought I should do a burn in it to burn off all the glue and stuff from the factory before I do a seasoning burn. Or should I just go ahead and rub it down with oil and season it for the first burn?
Definitely do a first burn before seasoning. Then when the cook chamber is still warm brush off any soot and do a wipe down with a light coat of your preferred oil. I've used canola or peanut. Both work well for me :)
Cooking With Ry ok great thank you! How hot does that burn need to get and how long should it be for? I think I will use canola oil as it is a little more cost effective for the season burn, how hot and long for the season burn as well by the way?
I'd do the first burn at 250 or higher for a couple hours. For the seasoning burn I'd try to stay 250 or below, but if you nudge higher it won't ruin anything. That one I'd do for about an hour at that temp to get it seasoned well.
Cooking With Ry ok thank you so much for your help! Your channel and input have been a great tool for me as a beginner just starting out in the smoking world!
Enjoy every second of it. The learning and the payoff is great--and delicious!
Great Video 🥁🇺🇲🦅
$299 at Lowe’s. Spend another $100 to make it usable. Not sure why they cant listen and offer a smoker that is a good product out of the box.
Hi Ry, thanks for the cleaning tips man. How many smokes did you do before you cleaned it?
That was about 10 smokes since the last cleaning.
That sucks about the nameplate. I just looked at mine and it looks like the two studs are threaded with two nuts securing the nameplate. I'd contact the manufacturer and see if they'll send you a replacement with nuts.
Thanks for your reply Ry. Have a great Fourth of July!
Soak your cooking grates in vinegar and baking soda
Nice!!
Whole ash bucket
A weed burner and propane tank does a better more fun job burn everything off
Yeah, but not everybody has one :)
About 6:15-6:30 "They are coated in grease that is flavor." Yes, it is...so why are you cleaning flavor out? The greasier the pit the better the flavor. I'd never eat BBQ from a clean pit like you have goetten yours. (This coming from a pig farmer.
When it collects in the bottom of the cook chamber it can easily clog the drain. Needs to be cleaned once in a while. But there's always some left.
Where do I purchase the baffle plates