Oklahoma Joe’s “Smoker Box” - My thoughts
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Tell me what you guys think about this accessory.
Did you find a use for it if you have one?
Any suggestions what to do with it?
I want to hear it so leave your comments.
Thank you!
Mike
Pitmastermikew@gmail.com
Not supposed to have airfow...supposed to burn chunks of wood slow... we always used a steel bucket with no holes and it worked great
Interesting, thanks for sharing your experience. I’m still dumbfounded as to why they made that for the Judge and I can get perfect smoke without that accessory.
This box is great. It’s not supposed to have air flow because it’s designed to burn coal at a low temp over time.
I use this in The Judge. It keeps one chimneys worth of coal burning at 250 for over 4 hours.
Essential if you’re doing slow and low cooks on a coal grill and you don’t want to tend to your fire every 45 minutes.
It’s great to hear a successful use case for this accessory. How is the quality of the smoke? Does it snuff out due to ash buildup?
Everything you say makes sense but the thing works very nicely.
@@Vger352 a lot of people have been saying that but I still believe it’s not needed for the Judge.
Thanks Bro because I was going to purchase that today. I've never seen or used that however it's obvious that there need to be some type of ventilation and somewhere for the ashes to go. I'm going to poss on this unit. I can say that it looks well made. Thanks again
Glad I could help!
also add foil to the top and poke 8-10 holes in foil, worked like a champ
Great tips and I bet they work great but nonetheless you shouldn’t have to do that.
I just used the Oklahoma Joe's smoker box and it worked great
Hi Dennis - That’s great and very surprising haha. Can you share details of your setup please?
@@GobbaGooBBQ I loaded box with unlit charcoal and topped it off with lit partial chimney and smoked them pretty much like you have done on your page.
Interesting..Thanks for sharing.
Step one grab drill and metal bit, step 2 drill holes. done
I ended up drilling holes all around the box and it still wasn't enough airflow. Also the seems on the corners started to separate on my box. I thought it was going to be a good purchase, but it turned out to be completely unnecessary for my Judge.
Thanks for reporting that! Yea no smoker box needed for the Judge! What the heck were they thinking about when they made this junk.
@GobbaGooBBQ Sad oklahoma joe is still selling it. They're hurting themselves in the name of money. I've always liked them as a company and never even thought to buy a chargriller, but their XD offset is looking better than oklahoma joe.
Why don't you try and use it and see if it works. Don't go by what other say.
@@GeorgeNadaYT because I get perfect thin blue smoke from the Judge without it. That’s just a money grab from Oak Joe.
Lol I have one of these unused still in the box. Had it sent to me in Australia...
I’m thinking of repurposing mine but have no ideas other than storage. Haha
I was thinking of getting one of these because I'm having some trouble controlling the temperature in my Judge. I'm using briquettes and am having a lot of trouble keeping the temperature down anywhere below 275 on the hood gauge, and I'm using such little charcoal that I have to be adding more every hour and a half or so. After seeing this video I'm not going to bother but I'm wondering if you have any suggestions on how I can maintain temps between 225 and 275 and not have to be fussing with the coal so much.
EDIT: Just for some extra info, I shut both the chimney and the damper on the side completely, and after 10 minutes it stabilized at 247 before slowly starting to dip. I imagine that's because I snuffed out the fire. But the thing I see is that even though I've laid out my coals in a thin snake from the back of the charcoal grate to the front of it, all the coals are getting lit quickly no matter how much I shut everything, unless I completely shut it. I expected the snake to light little by little as the first coals went dying out but it seems like they were lighting much faster than the coals were dying.
What king of briquettes are you using? I typically use lump which is easier to control in my opinion. I just light a few larger chunks but only a little bit. That way temps start low and I can open damper accordingly to increase temps. You never want to close the chimney all the way or you will create that nasty stale smoke. Also, did you seal the lid with gasket to seal leaks? I did that with my damper as well. Air tight…I also use a weber charcoal basket or SNS basket which makes managing coals easier.
@@GobbaGooBBQ I'm using Kingsford Professional briquettes that they sell at Costco. I was using lump before but I found that lump has too many little pieces and they fall through the fire grate onto the ash pan.
I haven't sealed the lid with the gasket yet but I probably will. How did you seal the damper without making it stick? I noticed on mine that when I built and the grill was cold I tightened the screws to a certain pressure, but then when I started cooking and the metal got hot, the damper would get stuck. I ended up having to loosen the screws a bit. I don't know how the gasket on the damper would work.
I did realize that I start off really hot (at like 400-450) to do a good burn off to sanitize the grates before trying to bring temperatures back down, I think that's why I'm having trouble. Maybe 250 is enough to sanitize the grates.
@xXhugotorresXx yea some brands of lump have that small stuff which causes issues but others have larger only pieces like kamado joe “big block” lump. When I sealed the damper I took it off and put gasket under it, cutting out the pieces for the cent holes. I think I have a video in it. But yea if you start off at 400+ It can take a while getting the temps down. So I start low and increase airflow to raise temps as needed. 250 is hot enough to sanitize but not hot enough to burn it off. A little extra grill brush scraping is what I do and I also open up all vents to crank temps at the end to clean the grates. You definitely need to seal your lid at minimum. That will make it much easier to control your temps.
Nice
Yee
What were they thinking? No basic understanding of air flow.
They brain farted hard on this one.