I have the same Oklahoma Joe smoker/grill, your videos have been really helpful. Southerns and Mid-Westerners know your BBQ so much better than us New Englanders lol. Thanks very much sir!
Great video and thank you for providing your knowledge! I attempted to smoke on my Oklahoma Longhorn and made a few mistakes. This helped me eliminate the mistakes. Never stop making great content!
Just upgraded to one of these smokers. Can't wait to try it. Next time, Marinate the meat first, then add the rub just before you smoke it. The marinade will help the seasoning stick, and you wont wash it off with the rub. The nice low heat will really help get that rub seasoning come through.
I have the 3 in 1 grill. When I cook in the middle grill or the charcoal grill, I put charcoals at the bottom. The heat goes out to the smoke box and also to the gas grill from the hole at the bottom. How do i keep the heat in the middle grill only? ty
I've got to get started early on roast days! Regulating the temp with gas is a lot easier than with charcoal, but I do love the results. We use a couple strips of bacon slow rendered in the skillet, finely chopped, with rosemary, onion, celery, garlic, salt, black pepper, and ground mustard seed to season the roast. I've been using the roast bags and/or aluminum foil, but I recently got some western Spiderwort - I'll bet the mature leaves would do great for wrapping a roast, to keep the seasonings right where they need to be while she cooks. Yep - time to bust another roast out of the chest freezer, ya got me hungry, Tim!
I have a Bronco now and it's an outstanding smoker but it lacks on the grilling side. So I'm going to upgrade into one of these and give my father in law my bronco. Best believe a Boston booty is the first thing in going to cook on it.
OMG that looks so yummy 👌 Heres a tip everyone = Never tell your wife early in the morning youre cravin a boston butt, mine said I can stay in boston 🤣🤣
im looking for a longer charcoal grate to fit the whole bottom in the main chamber for a direct cook.. also looking for an upper rack in mine.. i have the combo also
I have cooked a lot of pulled pork in my day, the magic number is 195° internal temperature, pulls apart with a fork. Just got this combo unit, can't wait to try.
What’s a good cook temp and time for a bone in 11 pound shank? I’ve done some research and I’ve been finding 225 for temp and 15-20 minutes per pound with a 145 internal temp, does that sound about right?
Yeah it was trial and error for me. I added just enough to smoke but not burn off too quickly. I kept it in the smoke range most of the time but did a grill heat at the end as didn’t have time to smoke it all the way. A good meat thermometer is your friend. Enjoy!
@@RidgeLife haven't trying to decide of a electronic gas smoker or a charcoal style , I'd like something easy to use a set it an forget it style . As someone who has never used either ,I just dont want to keep stirring coals an worrying about temp loss or if I'm not doing anything right ( too hot not enough wood chips ) . Then the frustration would cause me to never to use it
Nice! I just got the ok combo grill. I tried smoking with it and had a hard time maintaining a 225-250 temp. Any tips on what you do to maintain a steady temp?
Great video, I was on the fence purchasing this but I'm sold. This will be a great addition to my 12 year old, slowly dying weber spirit gas grill and my weber smokey mountain smoker. Just one suggestion.....be careful using your pre smoke marinade.....I personally would not suggest applying a rub mixture that was used to marinate raw pork meat. Great video nonetheless!!
Thanks! I’ve thought about that too and have to remember to cook hot just before pulling it off to ensure it to kill anything. I may stop that in the future. Thx!
@@RidgeLife What you could do is bring your marinade to a boil. It will kill anybody the bad stuff. In addition, a reduced marinade will have concentrated the flavors and will be excellent for basting durring and towards the end. If your marinade has a high sugar content, I would suggest basting the last couple of hours to reduce the chance of the sugars going past caramelizing and end up being burned into carbon. Great video. My step dad has one and I'll be doing beer butt chickens and thighs this weekend.
That does look good! I’m really just getting into Barbecuing and still learning, I thought that at some point you would wrap that roast in foil to finish the cook? Klaus
Oklahoma Joe's 9848125R04 Half-Time Charcoal Starter XL, Brown/A
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Oklahoma Joe's Longhorn Outdoor Grill Combo Cover
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Oklahoma Joe's Charcoal/LP Gas/Smoker Combo amzn.to/2X3YFwO
Do you have to keep on adding chips?
If you want more smoke flavor
I have the same Oklahoma Joe smoker/grill, your videos have been really helpful. Southerns and Mid-Westerners know your BBQ so much better than us New Englanders lol. Thanks very much sir!
Ha! Glad it helps!
It sure has been helpful. Regulating temp on the offset portion is absolutely infuriating
Great video and thank you for providing your knowledge! I attempted to smoke on my Oklahoma Longhorn and made a few mistakes. This helped me eliminate the mistakes. Never stop making great content!
Glad I could help!
Just upgraded to one of these smokers. Can't wait to try it.
Next time, Marinate the meat first, then add the rub just before you smoke it. The marinade will help the seasoning stick, and you wont wash it off with the rub. The nice low heat will really help get that rub seasoning come through.
Oh, yeah! Great advice.
It was delicious! Lucky Mom, I get to sample his grilling!
Yum!
Thanks for this video. I just bought the exact same grill/smoker. I havent used it yet.
Love mine!
I have the 3 in 1 grill. When I cook in the middle grill or the charcoal grill, I put charcoals at the bottom. The heat goes out to the smoke box and also to the gas grill from the hole at the bottom. How do i keep the heat in the middle grill only? ty
Most heat should rise through flew. Regulate with smoker box damper.
I've got to get started early on roast days! Regulating the temp with gas is a lot easier than with charcoal, but I do love the results. We use a couple strips of bacon slow rendered in the skillet, finely chopped, with rosemary, onion, celery, garlic, salt, black pepper, and ground mustard seed to season the roast. I've been using the roast bags and/or aluminum foil, but I recently got some western Spiderwort - I'll bet the mature leaves would do great for wrapping a roast, to keep the seasonings right where they need to be while she cooks. Yep - time to bust another roast out of the chest freezer, ya got me hungry, Tim!
Sounds tasty!!! Have a great day!
That is quite the grill. Thanks for sharing. Go Ridgelife.....
Thank you very much!
Your fridge impressed me🤣🤣🤣
Thx! We love it.
Amazing, thanks for the video bought one of these Combo Grills now I know how to use!!!
Love mine!
I have a Bronco now and it's an outstanding smoker but it lacks on the grilling side. So I'm going to upgrade into one of these and give my father in law my bronco.
Best believe a Boston booty is the first thing in going to cook on it.
Oh yeah! Good luck.
Just got this Longhorn and so excited to smoke a Boston butt on this! Thanks !
You will love it. I hardly use the gas side but good to know its there if need a quick grill!
You don’t use a water pan for moisture while smoking?
You can yes. I wet the wood.
Great cooking on the pit,looks delicious
Thanks for watching
@@RidgeLife your welcome
OMG that looks so yummy 👌 Heres a tip everyone = Never tell your wife early in the morning youre cravin a boston butt, mine said I can stay in boston 🤣🤣
Ha! Too funny!
im looking for a longer charcoal grate to fit the whole bottom in the main chamber for a direct cook.. also looking for an upper rack in mine.. i have the combo also
Those would be nice. I have not seen them either.
Looks delicious!
Oh it was tasty! Thx!
That looks amazing
Thank you very much!
Bravo!
Thanks!
Yes sir 😍🤤. Good job!
Oh yeah! Thx
Did you have charcoals under where you actually
Had the meat?
No. I left them in the smoker side.
Were did you find the cover for the grill?
I got it at Tractor Supply.
Love that shirt.
Thx!
Looks delicious
Oh it was amazing and leftovers went quickly!
8:15 That looks so darn good. .
Yummy!
RidgeLife That’s like teasing. I need to get my smoker out and do some ribs or pork.
Castle Hives for sure! I’m gonna smoke a raccoon next!
RidgeLife A Raccoon?
@@RidgeLife I gotta see this.
I have cooked a lot of pulled pork in my day, the magic number is 195° internal temperature, pulls apart with a fork. Just got this combo unit, can't wait to try.
Thanks!
What’s a good cook temp and time for a bone in 11 pound shank? I’ve done some research and I’ve been finding 225 for temp and 15-20 minutes per pound with a 145 internal temp, does that sound about right?
Thats sound good to me but I am not the grilling expert yet. Have you seen Grill Sergeant? He is an amazing griller and very knowledgeable!
@@RidgeLife it’s for smoking, but I’ll definitely check him out! Thank you for the info!
Came here for a review on the grill. You sold me on the grill, and the boston butt, friend
Awesome! Glad you liked it!
Just nervous about charcoal an wood chips. With the ratio of how much to use of each. Along with keeping temperature at proper heating...
Yeah it was trial and error for me. I added just enough to smoke but not burn off too quickly. I kept it in the smoke range most of the time but did a grill heat at the end as didn’t have time to smoke it all the way. A good meat thermometer is your friend. Enjoy!
@@RidgeLife haven't trying to decide of a electronic gas smoker or a charcoal style , I'd like something easy to use a set it an forget it style . As someone who has never used either ,I just dont want to keep stirring coals an worrying about temp loss or if I'm not doing anything right ( too hot not enough wood chips ) . Then the frustration would cause me to never to use it
Oh yeah! If you can afford it, the pellet smokers are the way to go. Automatic temp control and auto feed pellets.
Looks great, friend! I will have to fire up the grill soon!
Oh yeah! So fun and tasty!!!
Looked good! Thanks for sharing friend!! Much love
Thanks for visiting
thank you for sharing RidgeLife 🦅🌲🐰
My pleasure! Take care.
@@RidgeLife 🌲🦅🐰
Nice! I just got the ok combo grill. I tried smoking with it and had a hard time maintaining a 225-250 temp. Any tips on what you do to maintain a steady temp?
I feel ya too. Big thing for me is to keep the fire small and wood moist.
Yeah me too I'm used to like a big refrigerator looking deal this mini offset is way tougher.
Silly question
But is this difficult to clean
No more than a regular grill. I oil it down when not using it for some time and season it occasionally. Great grill so far!
@@RidgeLife
Thanks for the quick response I’m going to order it right now
Tim, you make me so hungry. Nice.
Thank you sir! Yum!
Great video, I was on the fence purchasing this but I'm sold. This will be a great addition to my 12 year old, slowly dying weber spirit gas grill and my weber smokey mountain smoker. Just one suggestion.....be careful using your pre smoke marinade.....I personally would not suggest applying a rub mixture that was used to marinate raw pork meat. Great video nonetheless!!
Thanks! I’ve thought about that too and have to remember to cook hot just before pulling it off to ensure it to kill anything. I may stop that in the future. Thx!
@@RidgeLife What you could do is bring your marinade to a boil. It will kill anybody the bad stuff. In addition, a reduced marinade will have concentrated the flavors and will be excellent for basting durring and towards the end. If your marinade has a high sugar content, I would suggest basting the last couple of hours to reduce the chance of the sugars going past caramelizing and end up being burned into carbon.
Great video.
My step dad has one and I'll be doing beer butt chickens and thighs this weekend.
Does anyone know the point of the cooking grate in the firebox?
Shanti Halbeisen I often smoke then move the meat to cooking grate in firebox to crisp the outside
@@RidgeLife thank you so much. My first smoke is tomorrow.
RidgeLife we just got this grill yesterday because I want to learn how to smoke meat and wondered the same.
Oh man.... Go RidgeLife....
Thanks brother!
That does look good! I’m really just getting into Barbecuing and still learning, I thought that at some point you would wrap that roast in foil to finish the cook?
Klaus
Didn't have time! The natives were restless and hungry!
Looks good! I have a couple of briskets I need to smoke up. Can I order that dry rub online?
Oh, yeah! They sell online and you can get it in 5gal buckets! Yum!
Looks amazing. LoL. I got a mouth full.
Yum yum yum! Thanks!
Yum!
Oh, yeah!
Ok buddy I see ya.
Oh, Yeah!
oh my I havent had one those in ages . Maybe soon yum
Oh yeah! Thanks!
You can finish in the pressure cooker
Nice!
Looks soooooo good, hahaha
It was tasty!!!! Thanks!
pork butt looks great nicely done! i could destroy some of that right about now lol. just subscribed look forward to watching more videos! cheers
Meaty Mike thank you very much and did the same!
@@RidgeLife youre welcome! and much appreciated!
Nothing like smoked butt! Looks delicious
So true! Thanks Karl!
That looks heavenly!! I’ll have to try your rub. What time should we be over for dinner? 🤣
Bell rings around 7pm! Ha!