Hey Ry I've been a subscriber for a short time...just wanted to say that I enjoy your videos, and enjoy smoked pork butt as well. Keep up the great work. By the way, how has the Oklahoma Joe Highlands holding up? I've been considering it since they have them in stock near where I live.
Thanks for subscribing! I think the Highland is a great 'learning' offset. It's reasonably priced and lets you practice before you decide to 'move up', or decide to not get a bigger smoker because it's not for you. I'm really having a good time with mine.
I have a Char-Griller Smoking Pro which is ok and I've used as a learner. I've seen quite a few people using the Oklahoma Joe and was curious about it. Thanks for letting me know.
@@MrSteviej893 I 2nd that, I have one and really like it, had it about a year, just got some mods in the mail, a firebox and gasket. Now i want to try this Smoked Pork Rub!
I have made this twice for family gatherings and its a huge hit. About to smoke 5 shoulders like this for my littles 7th birthday this Friday. Awesome video.
Those looked great. At the moment I have a wsm. Plan on getting a offset in the weeks to come. I did one pork but it took about 8 1/2 hours. Did one last night and took it off at 12 hours. Probably could have gone a couple more hours with it, but had to get up early. So wrapped it and put it in the cooler. Still turned out good. Once I get the off set all figured out I plan on doing a brisket. Love the channel. Keep up the great work.
Its pretty amazing the quality of cook you can get from this pit considering the cost. Your method of temp control shows real skill! Gotta always be aware of airflow and fuel. Also, you might consider that you cool water in the pans actually helps keep the temp in the pit down. Heat is energy and having water in a pit absorbs the heat making the pit cooler, like when cold meat goes on or when you icecubes in coffee. Good methods and good cue.
I have the same exact smoker but I never use water. It's something I think I should try if I'm going to finish the meat on the smoker but usually after about 4 hours it goes into the oven
giving it a go on my OJHighland this weekend. Burned off the factory oil and seasoned it for 4 hours tonight with some Applewood. Thanks for all the tips. I have taken notes. :)
Looking good! I wouldn't "rub" the rub though. I prefer to use a shaker and pat (or lightly spank, lol) the butts. It prevents clumping. Keep the vids coming!
Ry, binge watching some of your older videos again! Looks great, and I’m sure your new offset will make some mean pulled pork! Suggestion: I have found instead of bear claws, that put your meat into a clean bucket and get a paint stirring bit and attach to a drill and shreds so much easier!
I did my first butt today on my longhorn. I also have the Highlander. The two smokers are great bang for the buck. Get a good cover and take care of your grates. 10 hours of smoking and I could’ve cut it with a plastic spoon.
Thank you for making this video! I've been searching for a video to teach me everything all the way thru on this particular grill seeing as how it's what I have... and I FINALLY found it 😁 Thanks so much!
Personally i like to use a binder for More of a even spread of seasoning vs the flavor or to get it to stick. I agree though,meat usually has enough moisture to stick seasoning too
Hey Ry! We’re going to do a wedding party as a southern BBQ style to keep things laid back. Any recommendations for a smoker doing roughly 8 pork butts?
A good sized one! LOL. I could probably fit 8 on the Oklahoma Joe's Highland I had, and definitely that and more on the Lone Star Grillz I have now. Even a multi level pellet grill in the 36" range should be able to handle that.
I’m having a hard time controlling heat on my brand new highland.What size would you recommend to cut the wood? I’ve been using pieces approx 10 inches or so.
@@framerw47 I’m super late but I’ve done a few briskets and ribs on my highland and I’ve found that if your coals aren’t great then pieces about 6 inches long, 2ish inches wide to keep the coal base going but you’ll have to top up about every 15-20 minutes. If you’ve got good quality coal chunks like the heat beads brand then I’ll use slightly larger pieces about 8x2.5 inches and a few chunks from off cuts for the coals. No measurements exact just kinda close. I’ve also used the two grates for the very bottom wrapped in foil as a baffle and my temps usually stay within 25-30°f
@@fwennenfishing1070 Since I posted this, I have discovered exactly what you’re saying. I also use the two grates from the firebox covered in heavy-duty foil covering the opening in the cook chamber. It certainly isn’t a Jambo, but it does a pretty darn good job anyway! For the money, I don’t think you can beat the little cooker. I just wish the metal was a little thicker is my only complaint now. ;)
Great video. I am smoking two butts for Thanksgiving and a small turkey. Got a lot of smoking to do. Don't you find that wrapping helps speed up the cooking when they stall? I have found that to be true when I wrap. Happy Thanksgiving.
I have the same smoker and I have problems keeping the temp down around 225, it wants to jump between 250-300. How do you keep your temp under control when you add another piece of wood?
It's going to fluctuate a bit no matter what. I wouldn't be concerned if you can keep it below 250. If you keep racing to 300, try smaller pieces of wood and use that damper/door combination on the firebox to control the inflow of air. The size of wood that I use is what I call 1/4 half--basically I take the 16 inch logs that are split in half and I cut those down to 8" halves so I have 1/4 of a full 16" stick. I have to feed the fire more frequently on long cooks, but I have better control with the reduced amount of fuel.
Awesome vid my friend, those pork butts look delicious. Yumm. I just finished seasoning my OK Joe's Highland for 6 hours averaging an overall temp of 230-275 degrees. Tomorrow, St Louis Pork ribs and some Beef back ribs. I can't wait! Dry rubbed them this afternoon and will refrigerate for about 18 hours then on to the smoker tomorrow afternoon. Thank you for all your inspiration and assistance Ry. I posted some pics of the build and modifications yesterday and I'll post more tomorrow during the smoke. Enjoy your Pulled Pork Ry and thanks again.
In an offset smoker, not really. They're called stick burners because they work best burning wood for heat. You can definitely have bad smoke, or the wrong flavor smoke, but that's more a function of method and choice, or sometimes poor wood quality.
I don't use a fan assist system. Occasionally I'll help a stubborn fire by aiming a small battery powered fan at the intake vent for a short time, but that's it.
I saw this video 2 yrs ago when I got my Oklahoma Joe's smoker. Kind of a refresher course because I'm smoking a pork butt again soon. In my opinion, forks work better than the bear claws. I have the and don't care for them, again, my opinion. Ry is #1 in smoking
Nice cook my friend. Question about the water pans? Do you live in a dry heat area? I've used water pans but never had them go dry. I live in NC and have high humidity here
Your videos are so great, just an honest guy cooking meat lol It’s as though we are neighbours and I’m taking lessons from over the fence! Good job Sir 😉
Have been using cumin on my pork butts for 20 years. totally changes the flavor of a butt. slow cooker time 8 hours on low, hard to resist. add diced tomatoes & onions late in the cooking time. makes some awesome burritos.
Ry, suggestion instead of shredding with forks or claws, I always get (for just a small pork butt) a bowl, and get my drill with a paint stirring attachment, and shreds so much easier! And if you’re doing a few of them, put the butts (without the bone) in a 5 gallon bucket and shred it with the drill and drill attachment.
Great stuff Ry! Really enjoy your videos...simple but informative. I’m a “newbie” to smoking...gonna do a pork butt like you have here for dinner tomorrow. What’s the best way to keep it overnight if I decide to smoke it today? Thanks in advance!
Once it's fully cooked I would leave it wrapped tight in foil in the refrigerator, and then reheat in the oven the next day at 300 F to an internal temp of about 160 F before unwrapping and enjoying :)
Watched you cook a lot of great food over the years Ry and let me tell you thanks for all your help. My question to you is did or will ever cook a whole piglet on your Oklahoma Joe?
I have the Oklahoma Joe's triple combo. Has the offset, the charcoal, and gas. My question is how reliable are the thermostats on the lids? Can I use those as a guage to keep my temp or do I need to purchase a different thermostat?
They generally read temp at the lid above the meat. It's much more accurate to get a remote thermometer that lets you place a probe at grate level. Just be careful not to use it over direct coals or flame. They are meant for indirect sensing in most cases :)
@@CookingWithRy regarding temp control, it seems to take forever to get the temp down to where I need it. I typically have to let the fire die down almost to the point to where I feel like it's coming to die. Ar which time I add more bricks. Then boom, I'm back up to 300 and am fighting it again for 2 hours. I close the side almost all the way, as well as the chimney. It still seems to stay to hot. Also I get more dirty smoke because it's not getting enough oxygen. Do you have any tips on heat management that I'm not thinking about? Any help is appreciated.
@@PatheticPeasant What's I've learned over time is to first not worry so much if the smoke isn't perfect. It takes some time for a fire to settle in. I also try to start with less fuel and build up to temp. If you're using wood sticks, try breaking those down into half sticks. I cut mine down to quarter sticks about 10 inches long and then split lengthwise. I find that helps me avoid those temperature spikes even when adding fresh wood. Also, think of the temp you're shooting for as a range. So if I'm aiming for 225, I'm okay with it between 200 and 250. Even a quick spike up to 275 can be managed with a little vent adjustment. Trust me, over time, you'll get to know what your cooker requires for a temp range :)
@@CookingWithRy thanks for the quick response. I think you pointed out my problem. I tend to add to much charcoal and wood in the beginning because in the back of my mind I think it's going to last longer. Next time I'll start small as you suggested. I'm smoking a shoulder butt right now and the first 3 hours I was closer to 300 degrees. I've got it down to 250 now. Hopefully I didn't ruin it. It's the first one I've done. Wish me luck. Thanks again for your help!
@@CookingWithRy dang. I just ordered some from Amazon. They were only $10 so no sweat. I also ordered some high temp gasket to go around the doors because they are leaking smoke
Oh man, warmed up some leftovers tonight, made two (small) sandwiches and had a little bit leftover. Oh, that bark, that bark, that was so good tasting!
I've been trying to get into Smoking and I don't really think That I would use an electric one just yet. I know its one of them you have mentioned, But You don't really learn with Electric and it seems like a cheat to me. So with The Oak Joe, Could you put in like a Cast Iron or an aluminum pan for the water pans?
New to smoking but enjoying it a lot. . Only done chicken thighs and wings so far. This video had a lot of tips I’ll be using tomorrow as I try out smoking my first Boston butt. Thanks for the info. Looks like yours came out great!
@@CookingWithRykeeping temp consistent is a bit of a struggle. I think I need to do some work on sealing up all the cracks between the lids and body of the smokr. turning out to be a bit of a blustery day with some winds and sprinkles of rains. :(
@@CookingWithRyActually things actually turned out really well. Wrapping with the foil for the last part of the cook really helped a lot bringing the internal temp up. The butt I got was boneless (as it turned out) so I ended up splitting it and doing two different rubs (just to experiment). Goof thing I did because the original rub I intended to go with wasn't to my ladys liking and the second was actually her favorite! Thanks again for the video and tips!
Great video!! I plan to smoke two pork butts next week and you gave me some great ideas. Do you inject your pork butts with anything? I also plan to purchase a fan which seems like a great idea to maintain temps.
I normally don't inject, but there's no reason you can't if you've got a great injection you want to try. Won't hurt a bit. Thanks for the kind words :)
The 'traditional' rub is 1 cup of brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp black pepper, 1 teaspoon salt. The Mexican version is 2 tbsp cumin, 1 tbsp ground Mexican oregano, 1 tbsp garlic powder, 2 teaspoons black pepper, and 1 teaspoon salt. You can adjust those ratios for however much you need :)
It's funny how people copy Franklin with the probe to poke the meat. In reality it can be used with any poking thing but people are using. $80 probe to poke.
Right. This is for indirect cooking, though you can use the main cooking chamber for charcoal as well, though I chose to use this for indirect smoking only :)
Mu first pork butt was amazing and since then I've had butts that have probes tender but the insides still come out kind of dry. The last parts of it reached 210 before it proved tender and still came out dry. Does spritzing really change things that much my ribs turned out absolutely awesome bit the pork was dried.
To me dirty smoke looks like it’s coming from a car with engine trouble. I find when it’s too “dirty” I get a surface flavor I don’t care for. I don’t obsess too much any more over a little white smoke.
@@CookingWithRy I caught a great sale, so I picked up two 8lb'ders. Since it's my first go with this cut, I'm wondering if I should just cut one in half and cook it? I'd hate to botch up all that meat.
Personally I'd do one of the 8 pounders whole and save the other to freeze if you want. And it should be fine. Just take your time and enjoy the process :)
How many butts can I do at a time on a highlander? I'm planning a going away party for my son who is leaving for Navy bootcamp in a few weeks. I bought a case(8), should only need about 4 or 5 of them. Thank you.
@@garygaritchie7216 That's probably fine. Just be prepared to hold them wrapped up in a cooler if they finish early. They should stay hot for several hours that way :)
@@CookingWithRy Hey Ry, I'm getting ready to prep some shoulders and thinking I would inject with apple juice, etc. I've noticed that you don't inject. What are your thoughts about injecting? Thank you.
@@garygaritchie7216 I've done injections. Nothing wrong with them. But most of the time I find pork shoulders have enough fat to not need a lot of moisture help. It certainly doesn't hurt, though :)
Blue is really just a descriptive term that, in essence, means somewhat transparent. I've seen good 'blue' smoke that's grey. It's just one of those terms that started somewhere with someone and seems to have stuck.
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Hey Ry I've been a subscriber for a short time...just wanted to say that I enjoy your videos, and enjoy smoked pork butt as well. Keep up the great work. By the way, how has the Oklahoma Joe Highlands holding up? I've been considering it since they have them in stock near where I live.
Thanks for subscribing! I think the Highland is a great 'learning' offset. It's reasonably priced and lets you practice before you decide to 'move up', or decide to not get a bigger smoker because it's not for you. I'm really having a good time with mine.
I have a Char-Griller Smoking Pro which is ok and I've used as a learner. I've seen quite a few people using the Oklahoma Joe and was curious about it. Thanks for letting me know.
@@MrSteviej893 I 2nd that, I have one and really like it, had it about a year, just got some mods in the mail, a firebox and gasket. Now i want to try this Smoked Pork Rub!
This is all new to me and I’m learning. Watching your vids have helped a great deal.
This guy deserves more views.
Thanks! I'm pleased how fast the channel has grown.
He’s got 115k on this video !!!! Geez
@@martyott671 hh p
I have made this twice for family gatherings and its a huge hit. About to smoke 5 shoulders like this for my littles 7th birthday this Friday. Awesome video.
Awesome!
I love it that you don't have some obnoxious standard opening to all your videos. You get right to it!
Woops! OK, at least you keep yours short!
LOL. Yeah, I try to keep the intro under 10 seconds :)
Those looked great. At the moment I have a wsm. Plan on getting a offset in the weeks to come. I did one pork but it took about 8 1/2 hours. Did one last night and took it off at 12 hours. Probably could have gone a couple more hours with it, but had to get up early. So wrapped it and put it in the cooler. Still turned out good. Once I get the off set all figured out I plan on doing a brisket. Love the channel. Keep up the great work.
Thanks!
excellent video I follow it step by step and I looks the same as yours in flavor very well thanks
Great job thanks for taking the time to post this video .Very helpful!!!!
My pleasure. Glad you found it helpful :)
First time smoking today, this video has been my guide =)
Its pretty amazing the quality of cook you can get from this pit considering the cost. Your method of temp control shows real skill! Gotta always be aware of airflow and fuel. Also, you might consider that you cool water in the pans actually helps keep the temp in the pit down. Heat is energy and having water in a pit absorbs the heat making the pit cooler, like when cold meat goes on or when you icecubes in coffee. Good methods and good cue.
One of the reasons I like using small water pans is that they heat up so quickly for the volume they contain :)
I have the same exact smoker but I never use water. It's something I think I should try if I'm going to finish the meat on the smoker but usually after about 4 hours it goes into the oven
Thank you sir. I learned a lot today.
giving it a go on my OJHighland this weekend. Burned off the factory oil and seasoned it for 4 hours tonight with some Applewood. Thanks for all the tips. I have taken notes. :)
Good luck and remember to have fun!
Looking good! I wouldn't "rub" the rub though. I prefer to use a shaker and pat (or lightly spank, lol) the butts. It prevents clumping. Keep the vids coming!
Good stuff man.
Great video as usual. And congrats on your ever rising sub count. Got a few butts going on Thursday myself.
Can't beat a good butt! :)
you got me at Carnitas!
Ry, binge watching some of your older videos again! Looks great, and I’m sure your new offset will make some mean pulled pork! Suggestion: I have found instead of bear claws, that put your meat into a clean bucket and get a paint stirring bit and attach to a drill and shreds so much easier!
Even though you pull it and mix in the end I would advise using a shaker to season. Avoid clumping.
good video brother!!
You bought those roasts at Ralphs. I bet you live in southern CA.
I do.
Great video, lots of tips for a newb like me! Thank you!
That bbq sauce is the bomb!
Awesome cook! Just stumbled across the channel, had to sub.
Thanks!
Very nice video. I would invest in a shaker for the seasoning. Just a suggestion. You will get a better more even spread.
I've tried shakers and use them sometimes, but I still like the messy spoon it and rub it method :)
I did my first butt today on my longhorn. I also have the Highlander. The two smokers are great bang for the buck. Get a good cover and take care of your grates. 10 hours of smoking and I could’ve cut it with a plastic spoon.
Thank you for making this video! I've been searching for a video to teach me everything all the way thru on this particular grill seeing as how it's what I have... and I FINALLY found it 😁 Thanks so much!
That fan is damn cool
Personally i like to use a binder for More of a even spread of seasoning vs the flavor or to get it to stick. I agree though,meat usually has enough moisture to stick seasoning too
Hey Ry! We’re going to do a wedding party as a southern BBQ style to keep things laid back. Any recommendations for a smoker doing roughly 8 pork butts?
A good sized one! LOL. I could probably fit 8 on the Oklahoma Joe's Highland I had, and definitely that and more on the Lone Star Grillz I have now. Even a multi level pellet grill in the 36" range should be able to handle that.
Great video. Thanks for sharing the step by steps.
It's my pleasure. Thanks!
Found that cutting wood pieces down a bit will help a lot with controlling temp on the Highland.
I’m having a hard time controlling heat on my brand new highland.What size would you recommend to cut the wood? I’ve been using pieces approx 10 inches or so.
@@framerw47 I’m super late but I’ve done a few briskets and ribs on my highland and I’ve found that if your coals aren’t great then pieces about 6 inches long, 2ish inches wide to keep the coal base going but you’ll have to top up about every 15-20 minutes. If you’ve got good quality coal chunks like the heat beads brand then I’ll use slightly larger pieces about 8x2.5 inches and a few chunks from off cuts for the coals. No measurements exact just kinda close.
I’ve also used the two grates for the very bottom wrapped in foil as a baffle and my temps usually stay within 25-30°f
@@fwennenfishing1070 Since I posted this, I have discovered exactly what you’re saying. I also use the two grates from the firebox covered in heavy-duty foil covering the opening in the cook chamber. It certainly isn’t a Jambo, but it does a pretty darn good job anyway! For the money, I don’t think you can beat the little cooker. I just wish the metal was a little thicker is my only complaint now. ;)
Great video. I am smoking two butts for Thanksgiving and a small turkey. Got a lot of smoking to do. Don't you find that wrapping helps speed up the cooking when they stall? I have found that to be true when I wrap. Happy Thanksgiving.
I do find that it helps push through the stall. Happy Thanksgiving to you, too! And enjoy all that great meat you're doing :)
I have the same smoker and I have problems keeping the temp down around 225, it wants to jump between 250-300. How do you keep your temp under control when you add another piece of wood?
It's going to fluctuate a bit no matter what. I wouldn't be concerned if you can keep it below 250. If you keep racing to 300, try smaller pieces of wood and use that damper/door combination on the firebox to control the inflow of air. The size of wood that I use is what I call 1/4 half--basically I take the 16 inch logs that are split in half and I cut those down to 8" halves so I have 1/4 of a full 16" stick. I have to feed the fire more frequently on long cooks, but I have better control with the reduced amount of fuel.
Cooking With Ry thanks Ry, I plan on smoking a pork butt this weekend
Mmmmm. Pork. I'm planning a ribeye roast on Friday on the Okie Joe.
Awesome vid my friend, those pork butts look delicious. Yumm. I just finished seasoning my OK Joe's Highland for 6 hours averaging an overall temp of 230-275 degrees. Tomorrow, St Louis Pork ribs and some Beef back ribs. I can't wait! Dry rubbed them this afternoon and will refrigerate for about 18 hours then on to the smoker tomorrow afternoon. Thank you for all your inspiration and assistance Ry. I posted some pics of the build and modifications yesterday and I'll post more tomorrow during the smoke. Enjoy your Pulled Pork Ry and thanks again.
Those ribs are gonna be awesome!
Get a Yoder offset!! You are pro by now😁
I'll move up to a bigger offset eventually :)
Awesome video , Can you "over smoke " your meat by only using wood instead of charcoal briquettes and wood mix ?
In an offset smoker, not really. They're called stick burners because they work best burning wood for heat. You can definitely have bad smoke, or the wrong flavor smoke, but that's more a function of method and choice, or sometimes poor wood quality.
Thank you for the feedback
What Fan assist system are you using and how much does it help stabilize temperatures ?
I don't use a fan assist system. Occasionally I'll help a stubborn fire by aiming a small battery powered fan at the intake vent for a short time, but that's it.
I don't have trouble keeping temp up
how much wood did you end up useing throughout the smoking process?
I don't really keep track of the wood, but on average it's about a 10 inch piece of split wood (half a log) every hour :)
Strong work! Thanks. J
I saw this video 2 yrs ago when I got my Oklahoma Joe's smoker. Kind of a refresher course because I'm smoking a pork butt again soon. In my opinion, forks work better than the bear claws. I have the and don't care for them, again, my opinion. Ry is #1 in smoking
Nice cook my friend. Question about the water pans? Do you live in a dry heat area? I've used water pans but never had them go dry. I live in NC and have high humidity here
It can get pretty dry here at times :)
Your videos are so great, just an honest guy cooking meat lol It’s as though we are neighbours and I’m taking lessons from over the fence! Good job Sir 😉
I appreciate that. Thanks!
Looks like a good recipe...
Thanks!
Wife got me an OK Joe Highland for an early fathersday present. Found your video so i can learn before i burn! Lol
Thanks for great information!
Thanks for the video! I’m gonna try this over the weekend. Would you be willing to share the rub recipe for the traditional rub? Thanks!
Sure. 1 cup brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 2 teaspoons black pepper, 2 teaspoons salt.
Cooking With Ry thanks!
Have been using cumin on my pork butts for 20 years. totally changes the flavor of a butt. slow cooker time 8 hours on low, hard to resist. add diced tomatoes & onions late in the cooking time. makes some awesome burritos.
I have the same exact smoker. When I put that much charcoal and wood in the fire box the temperature sky rockets. How do u keep the temp down?
Just controlling the vents and the baffle plates certainly help even the temp out :)
Thanks ry!!!!!
Ry, suggestion instead of shredding with forks or claws, I always get (for just a small pork butt) a bowl, and get my drill with a paint stirring attachment, and shreds so much easier! And if you’re doing a few of them, put the butts (without the bone) in a 5 gallon bucket and shred it with the drill and drill attachment.
That looks sooo good .. going to smoke pork here in landmark mb where it's -16 .. can't stop the smoker 😁
Subscribed from your beef jerky videos, I am very grateful that you share your experience in this format.
Great stuff Ry! Really enjoy your videos...simple but informative. I’m a “newbie” to smoking...gonna do a pork butt like you have here for dinner tomorrow. What’s the best way to keep it overnight if I decide to smoke it today? Thanks in advance!
Once it's fully cooked I would leave it wrapped tight in foil in the refrigerator, and then reheat in the oven the next day at 300 F to an internal temp of about 160 F before unwrapping and enjoying :)
Cooking With Ry thanks for the quick reply!
Those pork butts came out amazing. When they pull as easily as they did in your video you know that's a good cook. Well done!
New subscriber here!! I’m doing this on Tuesday. How long do you let it rest?
I would let it rest wrapped in foil for an hour at least :)
Watched you cook a lot of great food over the years Ry and let me tell you thanks for all your help. My question to you is did or will ever cook a whole piglet on your Oklahoma Joe?
Probably at some point. That would be a fun cook :)
Thanks Ry another interesting video. I learnt a lot.
Thanks for watching! Glad you found it helpful :)
Wow, now that is how it’s done! I’m gonna try this one next week for a party I’m goin to. Thanks
Nice!!
Where did you I get your door clamps. Thanks tom
I just ordered them off Amazon 😊
😁🤣🤣🤣both butts🤣🤣🤣🤣🤣
I have the Oklahoma Joe's triple combo. Has the offset, the charcoal, and gas. My question is how reliable are the thermostats on the lids? Can I use those as a guage to keep my temp or do I need to purchase a different thermostat?
They generally read temp at the lid above the meat. It's much more accurate to get a remote thermometer that lets you place a probe at grate level. Just be careful not to use it over direct coals or flame. They are meant for indirect sensing in most cases :)
@@CookingWithRy regarding temp control, it seems to take forever to get the temp down to where I need it. I typically have to let the fire die down almost to the point to where I feel like it's coming to die. Ar which time I add more bricks. Then boom, I'm back up to 300 and am fighting it again for 2 hours. I close the side almost all the way, as well as the chimney. It still seems to stay to hot. Also I get more dirty smoke because it's not getting enough oxygen. Do you have any tips on heat management that I'm not thinking about? Any help is appreciated.
@@PatheticPeasant What's I've learned over time is to first not worry so much if the smoke isn't perfect. It takes some time for a fire to settle in. I also try to start with less fuel and build up to temp. If you're using wood sticks, try breaking those down into half sticks. I cut mine down to quarter sticks about 10 inches long and then split lengthwise. I find that helps me avoid those temperature spikes even when adding fresh wood. Also, think of the temp you're shooting for as a range. So if I'm aiming for 225, I'm okay with it between 200 and 250. Even a quick spike up to 275 can be managed with a little vent adjustment. Trust me, over time, you'll get to know what your cooker requires for a temp range :)
@@CookingWithRy thanks for the quick response. I think you pointed out my problem. I tend to add to much charcoal and wood in the beginning because in the back of my mind I think it's going to last longer. Next time I'll start small as you suggested. I'm smoking a shoulder butt right now and the first 3 hours I was closer to 300 degrees. I've got it down to 250 now. Hopefully I didn't ruin it. It's the first one I've done. Wish me luck. Thanks again for your help!
@@PatheticPeasant A lot of people do butts at 300, so you should be fine :)
Where did you get those clamps from to hold your door closed and where did you get your high temp gasket
Amazon. But I found that the door clamps weren't really necessary after a while and removed them.
@@CookingWithRy dang. I just ordered some from Amazon. They were only $10 so no sweat. I also ordered some high temp gasket to go around the doors because they are leaking smoke
how long did this take?
The tenderness really determines when it's done, which is somewhere in the 200 F internal range. Often that can take 7-9 hours.
Howdy Ry! Do / can you use only wood on a small offset like that (it's what I have) once you have the fire lit with charcoal? Thanks and Cheers!
Absolutely. It's meant to burn wood :)
Awesome video as always ur the real deal . THANKS
Oh man, warmed up some leftovers tonight, made two (small) sandwiches and had a little bit leftover. Oh, that bark, that bark, that was so good tasting!
if you get a new pit you should check out Lonestar Grills. That pull pork looks great!
I've heard great things about Lonestar :)
I wish had the Lonestar pit that Fat E's BBQ has. It's a 24 x 48 with a 30 x 24 vertical smoker. He makes great videos as well.
I've been trying to get into Smoking and I don't really think That I would use an electric one just yet. I know its one of them you have mentioned, But You don't really learn with Electric and it seems like a cheat to me.
So with The Oak Joe, Could you put in like a Cast Iron or an aluminum pan for the water pans?
You can use a simple foil pan. I've done that many times.
Ry, you're always one step ahead of me! Great teacher!
Do you have any tips/pointers on using an Oklahoma Joes smoker? I recently got the Longhorn combo and am looking forward to breaking it in.
Start with less fuel than you think you need. It's always easier to add than to subtract :)
New to smoking but enjoying it a lot. . Only done chicken thighs and wings so far.
This video had a lot of tips I’ll be using tomorrow as I try out smoking my first Boston butt.
Thanks for the info. Looks like yours came out great!
Boston Butts are a great cut to smoke! Yours will be fantastic :)
@@CookingWithRykeeping temp consistent is a bit of a struggle. I think I need to do some work on sealing up all the cracks between the lids and body of the smokr. turning out to be a bit of a blustery day with some winds and sprinkles of rains. :(
@@Whiskey10209 Wind can be a real struggle. Check out mt Brisket Overnighter video--I had huge issues with wind that night.
@@CookingWithRyActually things actually turned out really well. Wrapping with the foil for the last part of the cook really helped a lot bringing the internal temp up.
The butt I got was boneless (as it turned out) so I ended up splitting it and doing two different rubs (just to experiment). Goof thing I did because the original rub I intended to go with wasn't to my ladys liking and the second was actually her favorite! Thanks again for the video and tips!
@@Whiskey10209 Glad it helped you out :)
This guys awesome
Excellent. Salivating.
Thanks!
Great video!! I plan to smoke two pork butts next week and you gave me some great ideas. Do you inject your pork butts with anything? I also plan to purchase a fan which seems like a great idea to maintain temps.
I normally don't inject, but there's no reason you can't if you've got a great injection you want to try. Won't hurt a bit. Thanks for the kind words :)
Nice video, Ry. Can you share your rub recipes?
The 'traditional' rub is 1 cup of brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp black pepper, 1 teaspoon salt. The Mexican version is 2 tbsp cumin, 1 tbsp ground Mexican oregano, 1 tbsp garlic powder, 2 teaspoons black pepper, and 1 teaspoon salt. You can adjust those ratios for however much you need :)
Looks delicious
It's funny how people copy Franklin with the probe to poke the meat. In reality it can be used with any poking thing but people are using. $80 probe to poke.
It's sort of a natural thing to use. But mine only cost $19 :)
We just bought one. So you don’t Put your meat on the grill above the wood burning? Never smoked meat.
Right. This is for indirect cooking, though you can use the main cooking chamber for charcoal as well, though I chose to use this for indirect smoking only :)
lol 7 hours. its like one working shift day
Thank you for this information so.Two is the max for the Smoke 😎
GREAT VIDEO!!! just a question, when do you take the soulder off to wrap into tin foil?
Usually I wrap when it hits the 'stall' which happens somewhere in the 150-170 range :)
After you wrapped them how long did you keep them on the smoker
Gosh dog they look good!!!!! Thank you for the video bud!!!
Ry. Where do you get the big logs from? I can only find chips or chunks. My OK joe only holds temporary for about 45 minuets at a time....
I get them from my local wood supplier: thewoodshedoc.com/
I found Mesquite and Hickory at The Home Depot in bags. Logs were about 16 inches long and good quality. Kingsford brand
Mu first pork butt was amazing and since then I've had butts that have probes tender but the insides still come out kind of dry. The last parts of it reached 210 before it proved tender and still came out dry. Does spritzing really change things that much my ribs turned out absolutely awesome bit the pork was dried.
Can you wrap a potk butt with foil and begin the smoking process that way?
If you start it in foil it will miss all the great smoke at the beginning :)
@@CookingWithRy ok so how long do we smoke before we wrap?
@@NRB_75 I like to go all the way until it hits the stall, somewhere between 150-160 internal. But usually at least 4 hours.
@@CookingWithRy right on!
Going to smoke my first one today! I found ya and subscribed
@@NRB_75 Enjoy that cook :)
Define "dirty smoke"...what it looks like and what is bad about it.
To me dirty smoke looks like it’s coming from a car with engine trouble. I find when it’s too “dirty” I get a surface flavor I don’t care for. I don’t obsess too much any more over a little white smoke.
Thanks for making this!
Thanks for showing the fire box management during this cook. I'm going to attempt my first butt cook next weekend!!
Good luck and have fun with it!
@@CookingWithRy I caught a great sale, so I picked up two 8lb'ders. Since it's my first go with this cut, I'm wondering if I should just cut one in half and cook it? I'd hate to botch up all that meat.
Personally I'd do one of the 8 pounders whole and save the other to freeze if you want. And it should be fine. Just take your time and enjoy the process :)
Should never have the bark still on the wood gives the meat a bitter taste.Much better with just pure wood no bark
I've never had an issue with that.
How many butts can I do at a time on a highlander? I'm planning a going away party for my son who is leaving for Navy bootcamp in a few weeks. I bought a case(8), should only need about 4 or 5 of them. Thank you.
I've done 6 with no problem. But I would suggest rotating them every 90 minutes to a different position in the cook chamber :)
Thank you. I was planning on rotating away from and closer to the firebox. I'm not sure of my total weight, I'm allowing 14 hours. ??? Thanks again.
@@garygaritchie7216 That's probably fine. Just be prepared to hold them wrapped up in a cooler if they finish early. They should stay hot for several hours that way :)
@@CookingWithRy Hey Ry, I'm getting ready to prep some shoulders and thinking I would inject with apple juice, etc. I've noticed that you don't inject. What are your thoughts about injecting? Thank you.
@@garygaritchie7216 I've done injections. Nothing wrong with them. But most of the time I find pork shoulders have enough fat to not need a lot of moisture help. It certainly doesn't hurt, though :)
where can i get the wood? do you buy it somewhere?
I am fortunate to have a local supplier: thewoodshedoc.com/
If it's a 5pm feed, what's best time to start?
Ry, why is blue smoke better than grey?
Blue is really just a descriptive term that, in essence, means somewhat transparent. I've seen good 'blue' smoke that's grey. It's just one of those terms that started somewhere with someone and seems to have stuck.
The Rib Rack southern bourbon is one of my favorites!!! Their campfire cider is really good too.
omg you didn't just take 8 hours to make something amazing then ruin it with sauce hahaha just saying
No complaints from the eaters :) I almost always sauce pulled pork for sandwiches. Especially if my wife makes the sauce--it's killer :)
Cooking With Ry right on, thats all that counts after all ;)
you have to sauce it otherwise it becomes sticky and not so moist anymore
Good content. Kingsford is no Bueno.
Been using it for decades with no problem. Not a single person has ever complained. I've used more expensive 'premium' charcoals that burn horribly.
What was total time cooking
I usually don’t track that when cooking for tenderness of temp.
Hope ac blowing cold now!