Yeah man I agree with you whatever it takes to heat that wood up before you put it into the fire I couldn't believe that guy putting cold wood on the fire you can put the wood on top of the firebox or if your fire is small enough you could put it inside the firebox away from the fire and heat it up even better like right up right up close to the cooking chamber without it igniting but if the fire ignites that spare piece of wood well then your fire is too big. maybe some people like a little bit of that white smoke on their meat.. I've had people stand beside me and tell me there's not enough smoke coming out of the stack but they sure did sit down and eat that meat without complaining that they didn't taste any white smoke. Stab it and slab it I'm out of here.. the harder that wood is that you put into the fire the better the smoke will be coming out of your fire...
@@MyMother80 if you heat what up that you're going to be adding to your fire you're not having to go through the white smoke phase of that wood coming up to temperature to create blue smoke so if you put a screaming hut piece of wood into the fire it's only going to take a cup about 15 or to 30 seconds to ignite and you don't have a piece of wood giving off white smoke sure initially you'll have just a tiny bit but you will have exceptional fire control by allowing that piece of wood to bypass the white smoke stage of a fire coming up to temperature that allows to produce blue smoke..
Thanks for the vid! I appreciate your laid back, calm approach to BBQ. I tend to over analyze and stress out, even when everything is going along just fine. Ironically enough, I often find that I make the best Q when I just decide not to stress, go with the flow and send it.
I see that you're using the smoker on a wooden deck. Have you ever had any close calls as far as almost setting fire to your deck or is it very safe to use on a wooden deck?
Paul, I don't remember how i stumbled across your channel but I am so glad I did. Your videos are so genuine and clear. I'm just starting my journey into "real" BBQing and I've been watching every one of your videos even if they aren't something I am planning on cooking myself. I have been showing your channel to everyone I know who is even remotely interested in outdoor cooking. I wish you the best of luck and great success. Keep doing what you do!
Thank you Dave, sorry I must have missed this comment you left a while ago. I appreciate your kind words and thank you for sharing my channel with others.
I run the V in my fire box as well. I also run the baffle and lowered the stack on the inside of the cook chamber. On the outside i added a 3x18 in exhaust extension. Cooked a leg of lamb and never saw dirty smoke. I also warm the wood up by placing it on top of the fire box. But great cook
I just picked this smoker up after starting off with a $99 Charbroil Smoker. The $99 one was crap compared to this. Couldn't keep the fire going unless I put a fan at the opening. This one is great in that regard.
I really enjoyed your video as I am making the transition from pellet to offset. I see your probes so I guess you are monitoring your ambient temps and would love to hear more about those to go along with the hour markers.
Correct me if I'm wrong but doesn't the dirty smoke happen if you let your fire die down before you add your new split? I heard you should add a new split maybe 10 minutes before the old split dies out so the fire can keep burning clean and hot and also if you leave your splits on top of your firebox so they get warm so they ignite faster in the fire box
You always get a a bit of dirty smoke when you first add a new split to the fire. You’ll minimize the dirty smoke by warming the new split first but you’ll still get some till the new split fully ignites. The more you use and play with your stick burner you’ll learn when to add new splits and what works best for you. I do things one way that might be different from what you’ve seen or do yourself. So do what works best for you not what others tell you to do. I’m just trying to help others out by showing what works for me. By the way I usually don’t pre heat my new splits and never get a bad dirty smoke flavor on my meat
PAUL.your fire box grates are perfect I now run mine like that too,and fire door wide open ! took me 3 years to realize that and chimney flap wide open too.! perfect set up.I have a mocked up full left to right baffle in mine and no worries on burning , drip pan grates installed right above the baffle to run 3 water pans when desired and helps deter burning on fire box side. ...GREAT VID !I enjoyed.
You dont mention temperature I'm new to the oklahoma joe like your model I noticed a probe wire? It's definitely different from what I'm use to smoking with I used a brinkman model Help me out Great video Thanks
Just go with it like I do and adjust accordingly to the outside conditions. I always shot for a temp somewhere between 225 and 275 but it doesn’t always work that way. Have fun with it and do your best, remember it’s backyard bbq not a competition
Great job! Love this video and you're using the Highland just as it is and getting a great result. These guys who go and modify their smokers, just ridiculous!
Thank you Vincent, the only thing I’ve done to my Highland is I welded the firebox to the cooking chamber. I’m not that guy who has to do everything and anything I see to my grills. Every grill I have is the way it was from the factory. I just learn my grills and go from there
@@dgeorge6130 Smoker from Quebec here, I like to wrap the beef ribs and place them into the oven at 175 for additional hour. The oven is really just for resting them, and they come out juicy and extremely soft!
I got the Idea from watching my buddy over at Heavy Metal BBQ and seeing him use his clean burn basket he made that’s shaped like a V. I just used the 2 charcoal grates that are for the bottom of the cooking chamber and positioned them in a V on top of the charcoal grate for the firebox.
Looks great. I have this same grill and their vertical smoker with side box, ill never buy or use a pellet grill (easy bake oven) or electric smoker. Stick burner for me.
If I had to choose between my two what one I keep it’d be the Weber Summit. I just find it more useful and less work to use almost daily. They’re both great cookers though. Hope this helps you in making your decision
I'm new at this. I have the same smoker. If I put sticks on a charcoal base, as soon as you shut the door the stick starts to smolder. I had a couple bad cooks. I started to play around when coals died down with just sticks and was amazed at how clean and how much heat I was getting with just a stick and a little bit of coals in just a small part of my basket. I like a basket and haven't tried the V. I think that a full split gets smothered sitting on charcoal as the charcoal is sucking up the oxygen from the bottom. A split needs way more air from the bottom. My strategy next is to stick burn only for the first few hours and then switch over to charcoal only since it's less maintenance and the meat has already gotten it's smoke flavor from the wood. Especially after you are wrapped heat is heat.
It is a good entry level smoker. You might have to mod it a bit as it’s just held together with nuts and bolts. I’ve welded mine all together so it’s got no gaps for air leaking around the firebox. All and all I’m pleased with the smoker and how it performs for me
I'm curious about the smoke taste compared to your kettle. I've been looking at it at the local hardware store, they looked well built for their price. And hows the temperature management, compared to a kettle?
The smoke flavor is a better taste I find then the kettle. They’re close in flavor but if the splits are properly burnt with a clean fire you can’t beat the taste. As far as the temperature management vs the kettle, the kettle is a lot easier as you just adjust the vent and raise or lower your temp. With an offset you have to babysit it and keep adding wood as needed to maintain temp so it’s more hands on VS just lighting your charcoal and adjusting the vents.
Nice . Paul I have an ok joe highland . I have had the baffle plate I just got rid of it because I bought the drop down exhaust from bbq mods . Dead even heat . Check it out man . Your food looks amazing
Okay so my question is you don’t wrap them? And yes I get the bend but cause it’s pork but you didn’t check the beef ones are they done cause of bark ? And how much longer you let them go this is the longest I’ve ever seen ribs cooked and at what temp?
I check for how tender it is when I do a probe check on the beef ribs. I’ll let them go for as long as it takes to get the tenderness I’m looking for. I had the pit running around 225-235
If you’re just burning splits like I do you shouldn’t have to clean any ash out as the wood once burnt produces very little ash. I do have another grate on the bottom that the other grates i use to from the V sit on and there is enough room under it to get a small too in to clear out any ash if needed. I use a fire poker and it works great for me, it fits great under the grate to clean out ash or to just push ash out of the way
@@jessehicks3247 It's the grates that come with the Highland for the bottom of the cook chamber for using charcoal. the highland comes with 8 grates total.
Great cook Paul! Looks very moist, and juicy! I don't have an offset cooker anymore, but I hope to be able to do the same on my pellet smoker.Nice video,Keep cooking!
I’m sure you know I was referring to the good smoke vs bad smoke on that one Brian. Even if you nail the cook and your meat is on point with tenderness, moist and juicy if it has bad smoke on it it’s gonna taste like shit.
Meat looks terrific but all of the wood ash getting on your meat is a major turn off. I think closing the door to the firebox would have been prudent. A for looks but F on cleanliness of meat.
Now We're Talking!!!!! 🔥 It's all about the Fire Management when it comes to a Stick Burner. And This, to be honest, isn't a True Stick Burner.... But,.... You just Made it One! 👍👍🔥 🤘 You are right......No Charcoal belongs in a Stick Burner! You've shown that a Pit like this can make Great BBQ when the user knows what he is doing. 🔥👍 The thing is these small pits take that extra time and dedication that the average Joe doesn't want to do. Too bad for them because it produces the best Que! Bravo My Brother! I've been waiting for a Vid like this from You! And not to forget......nice design on the Fire Grate! \🔥/ You get the HMB Metal Horns Up Approval! 🤘 Metal On! \🔥/
Thank you HMB! This is why it is important to learn ones own pit and anything can be accomplished. I see far to many guys using these Oklahoma Joe’s like a WSM when they can easily be used as a stick burner if they put some time and effort into the fire management like you said.
Sit the wood on top of the smoker box to warm up,so it ignites faster and has clean smoke 😍
Thank you! I didn't know why they set the wood on top.
Yeah man I agree with you whatever it takes to heat that wood up before you put it into the fire I couldn't believe that guy putting cold wood on the fire you can put the wood on top of the firebox or if your fire is small enough you could put it inside the firebox away from the fire and heat it up even better like right up right up close to the cooking chamber without it igniting but if the fire ignites that spare piece of wood well then your fire is too big. maybe some people like a little bit of that white smoke on their meat.. I've had people stand beside me and tell me there's not enough smoke coming out of the stack but they sure did sit down and eat that meat without complaining that they didn't taste any white smoke. Stab it and slab it I'm out of here.. the harder that wood is that you put into the fire the better the smoke will be coming out of your fire...
@@MyMother80 I'm not the only one that caught that mistake on his fire management right on brother
@@MyMother80 if you heat what up that you're going to be adding to your fire you're not having to go through the white smoke phase of that wood coming up to temperature to create blue smoke so if you put a screaming hut piece of wood into the fire it's only going to take a cup about 15 or to 30 seconds to ignite and you don't have a piece of wood giving off white smoke sure initially you'll have just a tiny bit but you will have exceptional fire control by allowing that piece of wood to bypass the white smoke stage of a fire coming up to temperature that allows to produce blue smoke..
Now I'm starting to see people that really know how to build a fire thank you all very much
Thanks for the vid! I appreciate your laid back, calm approach to BBQ. I tend to over analyze and stress out, even when everything is going along just fine. Ironically enough, I often find that I make the best Q when I just decide not to stress, go with the flow and send it.
I see that you're using the smoker on a wooden deck. Have you ever had any close calls as far as almost setting fire to your deck or is it very safe to use on a wooden deck?
Paul, I don't remember how i stumbled across your channel but I am so glad I did. Your videos are so genuine and clear. I'm just starting my journey into "real" BBQing and I've been watching every one of your videos even if they aren't something I am planning on cooking myself. I have been showing your channel to everyone I know who is even remotely interested in outdoor cooking. I wish you the best of luck and great success. Keep doing what you do!
,,,
Thank you Dave, sorry I must have missed this comment you left a while ago. I appreciate your kind words and thank you for sharing my channel with others.
I run the V in my fire box as well. I also run the baffle and lowered the stack on the inside of the cook chamber. On the outside i added a 3x18 in exhaust extension. Cooked a leg of lamb and never saw dirty smoke. I also warm the wood up by placing it on top of the fire box. But great cook
Which grates did you use for your V in thr firebox?
@@jessehicks3247 the ones that came on the bottom of the cook chamber. The charcoal grates.
The only extra grates I received with mine are 2 long and skinny grates. I've got a charcoal grate in the cooking chamber and offset, but that's it.
@@jessehicks3247 I used the charcoal ones
Any tips to get the heat to flow to the smoke stack side? I always have a huge temp difference.
I just picked this smoker up after starting off with a $99 Charbroil Smoker. The $99 one was crap compared to this. Couldn't keep the fire going unless I put a fan at the opening. This one is great in that regard.
Great video just wondering do you always keep your firebox door open like that just wondering
so when you put a new piece of wood, you leave the smoke box cover up for a few minutes until the dirty smoke become clean smoke?
Interesting firebox arrangement in the Oklahoma Joe.
did you do any modification to your smoker? Any smoke leaked out when it's covered?
I noticed that the door on the firebox was open Did you keep the door open on the fire box Throughout the entire cook.?
Yes keeping that open with the chimney for some reason gives it the right temp
More smoke flavor with the offset? than with the pellet
I really enjoyed your video as I am making the transition from pellet to offset. I see your probes so I guess you are monitoring your ambient temps and would love to hear more about those to go along with the hour markers.
How can you tell if you have apple wood?
better video than some of the pros...great job bud.
thanks
Correct me if I'm wrong but doesn't the dirty smoke happen if you let your fire die down before you add your new split? I heard you should add a new split maybe 10 minutes before the old split dies out so the fire can keep burning clean and hot and also if you leave your splits on top of your firebox so they get warm so they ignite faster in the fire box
You always get a a bit of dirty smoke when you first add a new split to the fire. You’ll minimize the dirty smoke by warming the new split first but you’ll still get some till the new split fully ignites. The more you use and play with your stick burner you’ll learn when to add new splits and what works best for you. I do things one way that might be different from what you’ve seen or do yourself. So do what works best for you not what others tell you to do. I’m just trying to help others out by showing what works for me. By the way I usually don’t pre heat my new splits and never get a bad dirty smoke flavor on my meat
PAUL.your fire box grates are perfect I now run mine like that too,and fire door wide open ! took me 3 years to realize that and chimney flap wide open too.! perfect set up.I have a mocked up full left to right baffle in mine and no worries on burning , drip pan grates installed right above the baffle to run 3 water pans when desired and helps deter burning on fire box side. ...GREAT VID !I enjoyed.
All look fantastic
You dont mention temperature
I'm new to the oklahoma joe like your model
I noticed a probe wire?
It's definitely different from what I'm use to smoking with
I used a brinkman model
Help me out
Great video
Thanks
Just go with it like I do and adjust accordingly to the outside conditions. I always shot for a temp somewhere between 225 and 275 but it doesn’t always work that way. Have fun with it and do your best, remember it’s backyard bbq not a competition
Great job! Love this video and you're using the Highland just as it is and getting a great result. These guys who go and modify their smokers, just ridiculous!
Thank you Vincent, the only thing I’ve done to my Highland is I welded the firebox to the cooking chamber. I’m not that guy who has to do everything and anything I see to my grills. Every grill I have is the way it was from the factory. I just learn my grills and go from there
Great cook , love that whole selection , beef and pork ribs , HEAVEN
Doing beef ribs on the pit boss today here in Nova Scotia. Love your videos
Awesome ....... please let us know how they come out!
@@enlightenedchild8373 ribs tasted great ,they were a bit tough at the bone.
I think I should have left them in foil longer . 🙂
@@dgeorge6130 Smoker from Quebec here, I like to wrap the beef ribs and place them into the oven at 175 for additional hour. The oven is really just for resting them, and they come out juicy and extremely soft!
Where did you get the V shape for the firebox
I got the Idea from watching my buddy over at Heavy Metal BBQ and seeing him use his clean burn basket he made that’s shaped like a V. I just used the 2 charcoal grates that are for the bottom of the cooking chamber and positioned them in a V on top of the charcoal grate for the firebox.
@@paulsq_ thank you
Without adding coals and all wood do it gives the ribs too much smoke taste?
Looks great. I have this same grill and their vertical smoker with side box, ill never buy or use a pellet grill (easy bake oven) or electric smoker. Stick burner for me.
"Easy bake oven"😁😄🤣
whats the go stopping the ash going over the meat - can cook a quick steak and chicken on this ????
I’m in the process of buy between a summit Weber Kamado or the Oklahoma joe what is your take on it which way should I go since you own both
If I had to choose between my two what one I keep it’d be the Weber Summit. I just find it more useful and less work to use almost daily. They’re both great cookers though. Hope this helps you in making your decision
Is that one of the original 1/4-in thick steel smokers?
no
How is the flavor of this smoker vs your pitboss? Better smoke flavor I assume?
Stick burner is always going to give more smoke flavor than those easy bake outdoor ovens lol
U wouldn't suggest using charcoal as a base for the wood?
I'm new at this. I have the same smoker. If I put sticks on a charcoal base, as soon as you shut the door the stick starts to smolder. I had a couple bad cooks. I started to play around when coals died down with just sticks and was amazed at how clean and how much heat I was getting with just a stick and a little bit of coals in just a small part of my basket. I like a basket and haven't tried the V. I think that a full split gets smothered sitting on charcoal as the charcoal is sucking up the oxygen from the bottom. A split needs way more air from the bottom. My strategy next is to stick burn only for the first few hours and then switch over to charcoal only since it's less maintenance and the meat has already gotten it's smoke flavor from the wood. Especially after you are wrapped heat is heat.
Is this smoker any good? I’m seeing deals at local Walmart.
It is a good entry level smoker. You might have to mod it a bit as it’s just held together with nuts and bolts. I’ve welded mine all together so it’s got no gaps for air leaking around the firebox. All and all I’m pleased with the smoker and how it performs for me
I'm curious about the smoke taste compared to your kettle. I've been looking at it at the local hardware store, they looked well built for their price. And hows the temperature management, compared to a kettle?
The smoke flavor is a better taste I find then the kettle. They’re close in flavor but if the splits are properly burnt with a clean fire you can’t beat the taste. As far as the temperature management vs the kettle, the kettle is a lot easier as you just adjust the vent and raise or lower your temp. With an offset you have to babysit it and keep adding wood as needed to maintain temp so it’s more hands on VS just lighting your charcoal and adjusting the vents.
Nice . Paul I have an ok joe highland . I have had the baffle plate I just got rid of it because I bought the drop down exhaust from bbq mods . Dead even heat . Check it out man . Your food looks amazing
Thank you, I’ll check bbq mods out to see what they have. I’ve been thinking of modding my smoker for a while now but with some diy mods
Okay so my question is you don’t wrap them? And yes I get the bend but cause it’s pork but you didn’t check the beef ones are they done cause of bark ? And how much longer you let them go this is the longest I’ve ever seen ribs cooked and at what temp?
I check for how tender it is when I do a probe check on the beef ribs. I’ll let them go for as long as it takes to get the tenderness I’m looking for. I had the pit running around 225-235
Keep your next split on top of the firebox
With your firebox grates configured in a "V"...doesn't it make scooping out your ashes difficult while you are cooking???
If you’re just burning splits like I do you shouldn’t have to clean any ash out as the wood once burnt produces very little ash. I do have another grate on the bottom that the other grates i use to from the V sit on and there is enough room under it to get a small too in to clear out any ash if needed. I use a fire poker and it works great for me, it fits great under the grate to clean out ash or to just push ash out of the way
@Paul's Q where did you get your grates for your firebox "V"?
@@jessehicks3247 It's the grates that come with the Highland for the bottom of the cook chamber for using charcoal. the highland comes with 8 grates total.
@davepxxxv I ended up fabricating my own out of expanded metal, channel for the legs, and rebar. Works pretty darn good!
Looks amazing! Awesome job.
Them are sticky goodness ribs - look great. The bark on the beef ribs - very nice
Warm up the split will keep your smoke clean
Great cook Paul! Looks very moist, and juicy! I don't have an offset cooker anymore, but I hope to be able to do the same on my pellet smoker.Nice video,Keep cooking!
Very nice.
So these smokers are just run off of wood not charcoal correct
Hey William! I run my smoker off just wood but you could use charcoal with wood chunks for smoke to run it also.
Ribs look great 👍🏼
Thank you
This is a good video
Great fire maintenance on the Oklahoma Joes and excellent looking ribs racks, Paul! 👍
Because of you Paul I went out and bought a pit Boss pellet grill I love your videos your food looks amazing and
Me too but I still wsnt one of these smokers lol 😆
Lot more work but they sure looked good. Ribs are my favorite.
Mouth watering...
I recieve my first electric pellet smoker today!!
Very nice ... made me hungry buddy ...
You have to warm your splits before you put them in. Try it next time. You’ll thank me.
Own 4 bbqs and wouldn’t trade my Oklahoma Joe’s for anything.
If you can manage your fire properly, you'll get amazing BBQ, if you can't... it's gonna taste like shit
-Paul
🤣
I’m sure you know I was referring to the good smoke vs bad smoke on that one Brian. Even if you nail the cook and your meat is on point with tenderness, moist and juicy if it has bad smoke on it it’s gonna taste like shit.
@@paulsq_ oh yeah, I knew what you were talking about, I just cracked up at how you said it 😆
Meat looks terrific but all of the wood ash getting on your meat is a major turn off. I think closing the door to the firebox would have been prudent. A for looks but F on cleanliness of meat.
All you need is a pic a nic basket Yogi
Now We're Talking!!!!! 🔥 It's all about the Fire Management when it comes to a Stick Burner. And This, to be honest, isn't a True Stick Burner....
But,.... You just Made it One! 👍👍🔥 🤘 You are right......No Charcoal belongs in a Stick Burner! You've shown that a Pit like this can make
Great BBQ when the user knows what he is doing. 🔥👍 The thing is these small pits take that extra time and dedication that the average Joe
doesn't want to do. Too bad for them because it produces the best Que! Bravo My Brother! I've been waiting for a Vid like this from You!
And not to forget......nice design on the Fire Grate! \🔥/
You get the HMB Metal Horns Up Approval! 🤘 Metal On! \🔥/
Thank you HMB! This is why it is important to learn ones own pit and anything can be accomplished. I see far to many guys using these Oklahoma Joe’s like a WSM when they can easily be used as a stick burner if they put some time and effort into the fire management like you said.
I Applaud You! 👏 Metal On! 🍺 \🔥/
I noticed you keep putting cold wood into a hot fire is that what you call fire management?
You sound like Barney Rubble and you’re cooking Dino ribs.
What do you sound like?
I don't see any bark on those ribs. Wouldn't make it in Texas
This guy eats ash on the first date.
Funny
I'm sorry but you did not preheat that piece of wood before you put it into the fire
That's why I like a basket. Preheat one on top and one in basket opposite the fire. fire on right side of basket and just keep rotating.
Yes you did show a little bit of fire management but no you don't put cold wood into a hot fire.