you dont want your smoke to be burning white. you want the smoke that comes thru the stack to be barely visible. a light blue color. white means bad smoke
A couple of things you are doing wrong here, the stack should be wide open for the amount of wood you have in the firebox. You are getting incomplete combustion. The smoke coming from your chimney should NOT be white. It should be a very pale blue almost invisible, definitely not white. Controlling your fire is important or your food will taste like an ashtray.
You can use a citrus based cleaner like gril safe or simple green to clean all of that grease out of the smoker. I also line my Highland with foil for easy clean up.
What is up Jordan? lol 😆, hey bro, that charcoal chimney isn’t very big. It’s like using a half of a Weber chimney. Many thanks for checking out the video.
Your smoke is far too thick. Shouldnt be smoking like that and its because the wood 'splits' you're using and way too big for that fire box, its choking the fire
Hey Jason, thank you 🙏🏼. There is a third video, “Texas Style Ribs”. In that video I share a few more tips that will help maintain a clean burning fire through out the entire cook. I do welcome any feedback. These videos are to provide the basic info on how to use an offset cooker. Thank you bro! Keep em’ burning 🔥
What is up RC? Hey thank you for the tip. I follow the “Mad Scientist”, I have for several years. I really like what he does. In these videos all I’m doing is giving the basic fundamentals of operating this particular cooker. In the “Texas Style Ribs” video, I share another tip that will help maintain a much cleaner cook. That video is actually part 3 but I didn’t put that in title. Between the three videos, I’m giving baby steps to mastering the pit. If you can’t keep and control the fire, you’ll be frustrated with bad and inconsistent results. I learned through trial and error. I started before TH-cam and smartphones were common place. Thank you bro for making sure we are doing it right. Hey let’s keep em’ burning 🔥! Many blessings to you and yours.
What’s up Loren? I agree but keep in mind a couple of things. Most people don’t use the basket like I do. Without the basket, the sticks are fine. Second, if you use smaller sticks means more frequent trips to the cooker to maintain heat. I try to use sticks that are pretty close in size, I hope to get 45 minutes out of them before I have to add another. That doesn’t happen all the time. Many thanks Loren for checking us out. Hey, keep those pits burning 🔥
I have been contemplating the acquisition of an offset smoker. However, it has come to my attention that these devices are prone to leakage. I am curious to understand the potential impact of this leakage on the overall cooking performance.
Hey thank you Claudio! Thanks for taking the time to check us out. I’m very passionate about bbq. I’m just trying to do my part to share some tips on how to get good results without breaking the bank. Keep em’ burning 🔥
I try make sure I’m using dry wood and good air flow. Check out this video th-cam.com/video/2uztNbZ0eco/w-d-xo.html. I used a fan to speed up the process and to minimize the the bad smoke when adding a new split.
Yep! The Kingsford briquettes are too small. The Walmart in my area sells “jealous devil XL and “cowboy” briquettes charcoal. B&B makes a good briquette charcoal as well. Royal Oak has a 50 % larger charcoal briquette too. If you can get your hands on any of these, I’m sure you will have better results. Keep em’ burning 🔥
What’s up webstar? Hey thanks for the heads up. I never paid any attention to that because the seals were so worn out. I’ve replaced the seals. I do need to upload that video. Thanks again bro. Keep em’ burning 🔥
Do you ever alternate adding different wood when smoking brisket or do you roll with one type of wood through the entire cook and what kind of wood do you prefer .
Hey Kevin, I buy in bulk for mr food truck business. I buy whatever has the best price, it is usually choice brisket. I buy the whole rack of ribs and trim down for St Louis cut presentation.
I was blowen away by how LARGE your splits are. They should be half or a quarter of that size for girth and a total of 6 to 8 inches in total length. Essentially your length should be 2 inches less than the width of the opening of your firebox. Smoke should be almost invisible coming out of the stack. With as large splits you are putting on. You are getting incomplete burn of the wood. You must have had an incredible coal bed when you were done with your cook.
I totally appreciate the awesome feedback. It is logical but not as one would think. The splits were not intended for the basket, that is why they look too big. The basket helps get the most out the split (Heat). The split burns, breaks down into embers which does make a good coal bed, then into very little ash when completely burned up. The “trick” is to know when to add a “split” to minimize temperature swings and when not to when approaching the end of the cook. That is what I was trying to share in this video. I am truly grateful for the feedback and tips for success. Hey, keep em’ burning 🔥
@@getjimmysbbq I have the fire box for my Oklahoma Joe. One of the best upgrades you can buy. I have some great ribs come off that smoker. Sourcing wood here in southern California is tough. So I end up buying from Walmart or home Depot wood chunks which is not economical.
What’s up Quintin? Hey bro in this video, my focus was on keeping a fire going without the huge temperature swings. There is a third video on fire management, “Texas Style Ribs”. In that video I do incorporate a few more tips that may help in keeping steady temp and a much cleaner burning fire. I was attempting to teach the basic operation of this type of cooker in baby steps without being too technical. I have a good friend who was very frustrated with trying to cook on his offset smoker. Thank you for the feedback. Keep em’ burning 🔥
@@getjimmysbbq i joined the group recently, great stuff to talk about and pictures and tips. Your Tennessee Scary Story Teller, give listen next time you got a long cook lol
you dont want your smoke to be burning white. you want the smoke that comes thru the stack to be barely visible. a light blue color. white means bad smoke
A couple of things you are doing wrong here, the stack should be wide open for the amount of wood you have in the firebox. You are getting incomplete combustion. The smoke coming from your chimney should NOT be white. It should be a very pale blue almost invisible, definitely not white. Controlling your fire is important or your food will taste like an ashtray.
You can use a citrus based cleaner like gril safe or simple green to clean all of that grease out of the smoker.
I also line my Highland with foil for easy clean up.
Man I feel like if I added a full chimney of lump charcoal and one split I’d be setting around 500 degrees
What is up Jordan? lol 😆, hey bro, that charcoal chimney isn’t very big. It’s like using a half of a Weber chimney. Many thanks for checking out the video.
Your smoke is far too thick. Shouldnt be smoking like that and its because the wood 'splits' you're using and way too big for that fire box, its choking the fire
Great video, very helpful for us new Oklahoma Joe owners. I hope the makers of Oklahoma Joe watches this and gives this guy something for his time
Hey Jason, thank you 🙏🏼. There is a third video, “Texas Style Ribs”. In that video I share a few more tips that will help maintain a clean burning fire through out the entire cook. I do welcome any feedback. These videos are to provide the basic info on how to use an offset cooker. Thank you bro! Keep em’ burning 🔥
Hello Sir.
You may want to watch @Mad Scientist channel and get a better understanding of fire management and clean smoke.?
What is up RC? Hey thank you for the tip. I follow the “Mad Scientist”, I have for several years. I really like what he does. In these videos all I’m doing is giving the basic fundamentals of operating this particular cooker. In the “Texas Style Ribs” video, I share another tip that will help maintain a much cleaner cook. That video is actually part 3 but I didn’t put that in title. Between the three videos, I’m giving baby steps to mastering the pit. If you can’t keep and control the fire, you’ll be frustrated with bad and inconsistent results. I learned through trial and error. I started before TH-cam and smartphones were common place. Thank you bro for making sure we are doing it right. Hey let’s keep em’ burning 🔥! Many blessings to you and yours.
Impressive stock of sticks!
Thank you Lloyd! Those sticks are primarily for my 330 gallon offset smoker but there are a few pieces that will fit into my “Joe”
You dont add wood until you see atleast 15 degree drop in Temps. And don't close the stack damper use the fire box damper to control Temps..
shouldn't the sticks be a little smaller to burn cleaner?
What’s up Loren? I agree but keep in mind a couple of things. Most people don’t use the basket like I do. Without the basket, the sticks are fine. Second, if you use smaller sticks means more frequent trips to the cooker to maintain heat. I try to use sticks that are pretty close in size, I hope to get 45 minutes out of them before I have to add another. That doesn’t happen all the time. Many thanks Loren for checking us out. Hey, keep those pits burning 🔥
I have been contemplating the acquisition of an offset smoker. However, it has come to my attention that these devices are prone to leakage. I am curious to understand the potential impact of this leakage on the overall cooking performance.
There is no perfect cooker. I say go for it. Get very familiar with it and enjoy cranking out some awesome bbq. 🔥🍗🍖
Great video and amazing explanation
Hey thank you Claudio! Thanks for taking the time to check us out. I’m very passionate about bbq. I’m just trying to do my part to share some tips on how to get good results without breaking the bank. Keep em’ burning 🔥
I've had mine since 2016.
Rubbing alcohol as a solvent for grease works well and then burn it dry with a Map gas torch
Nice video. How do you manage the fire to burn clean?
I try make sure I’m using dry wood and good air flow. Check out this video th-cam.com/video/2uztNbZ0eco/w-d-xo.html. I used a fan to speed up the process and to minimize the the bad smoke when adding a new split.
Very informative thanks bud
What’s up Justin? No problem, thank you for checking us out
Great info, moving the camera way too much though, just a thought.
Brisket looked a little dry. But that is just by looks. What was the pull test like?
Yeah when you add that much heat it will come out dry
I have a problem with my kingsford charcoal burning too fast. What kinda charcoal can I buy to have them burn for a long time
Yep! The Kingsford briquettes are too small. The Walmart in my area sells “jealous devil XL and “cowboy” briquettes charcoal. B&B makes a good briquette charcoal as well. Royal Oak has a 50 % larger charcoal briquette too. If you can get your hands on any of these, I’m sure you will have better results. Keep em’ burning 🔥
Hello.
You need to get a better drain/ drip pipe welded on.
The air is shooting up from that pipe.
What’s up webstar? Hey thanks for the heads up. I never paid any attention to that because the seals were so worn out. I’ve replaced the seals. I do need to upload that video. Thanks again bro. Keep em’ burning 🔥
Do you ever alternate adding different wood when smoking brisket or do you roll with one type of wood through the entire cook and what kind of wood do you prefer .
Hey Kevin, I usually stick with the same. What type of wood is determined by what kind meat I have in the cooker
@@getjimmysbbq what kind for brisket and ribs
Hey Kevin, I buy in bulk for mr food truck business. I buy whatever has the best price, it is usually choice brisket. I buy the whole rack of ribs and trim down for St Louis cut presentation.
@@getjimmysbbq my bad........I meant what type of wood is your favorite for brisket and ribs.
My favorite is cherry! With apple in close second place. Both are easy to in my part of the country.
I was blowen away by how LARGE your splits are. They should be half or a quarter of that size for girth and a total of 6 to 8 inches in total length. Essentially your length should be 2 inches less than the width of the opening of your firebox. Smoke should be almost invisible coming out of the stack. With as large splits you are putting on. You are getting incomplete burn of the wood. You must have had an incredible coal bed when you were done with your cook.
I totally appreciate the awesome feedback. It is logical but not as one would think. The splits were not intended for the basket, that is why they look too big. The basket helps get the most out the split (Heat). The split burns, breaks down into embers which does make a good coal bed, then into very little ash when completely burned up. The “trick” is to know when to add a “split” to minimize temperature swings and when not to when approaching the end of the cook. That is what I was trying to share in this video. I am truly grateful for the feedback and tips for success. Hey, keep em’ burning 🔥
@@getjimmysbbq I have the fire box for my Oklahoma Joe. One of the best upgrades you can buy. I have some great ribs come off that smoker. Sourcing wood here in southern California is tough. So I end up buying from Walmart or home Depot wood chunks which is not economical.
You're brave to have all that wood so close to the house. Breeding grounds for the wrong visitors
You are very correct but I burn through it. It doesn’t sit for very long.
Great video , how long do you usually smoke your brisket before you wrap . Cheers
It depends on the size of the cut of meat. The brisket in this video went for 4 hours before I wrapped it. The internal temp was about 160ish.
can you put 1ft pieces of wood in the firebox?
Yep! No problem if I wasn’t using a fire basket.
Too much dirty smoke bro, in my opinion.
But my opinion don’t matter, long as it tastes good to you.
What’s up Quintin? Hey bro in this video, my focus was on keeping a fire going without the huge temperature swings. There is a third video on fire management, “Texas Style Ribs”. In that video I do incorporate a few more tips that may help in keeping steady temp and a much cleaner burning fire. I was attempting to teach the basic operation of this type of cooker in baby steps without being too technical. I have a good friend who was very frustrated with trying to cook on his offset smoker. Thank you for the feedback. Keep em’ burning 🔥
I assume you have no HOA.
I like stick burning over coal.
You on the Oklahoma Joe Facebook group?
What’s going on Dwayne? Thank you for checking us out. No, I’m not member “Joe” group but I will check it out. Thank you for the heads up
@@getjimmysbbq Oklahoma joe highland owners club.
Great group, everyone is super nice.
@@getjimmysbbq i joined the group recently, great stuff to talk about and pictures and tips. Your Tennessee Scary Story Teller, give listen next time you got a long cook lol