Oklahoma Joe How to?

[ButtFlap]

Hey there guys!

I recently picked up an Oklahoma Joe smoker with a side fire box. I seasoned her up real good, and have been attempting to cook a decent brisket, however I am getting uneven results. I have tried with all wood, and the meat had too much smoke (and a nasty aftertaste). I moved to charchoal with wood soaked for smoke, and this was not enough.

When I picked up this smoker it did not have a manual. Can anyone tell me what the purpose of the lid on the chimney is for? I am assuming that when open it lets more air out and usually allows for a faster hotter burning fire, what I am looking for is more direction on proper long term brisket etiquette. Is this something that should be open, closed, or a combination of the above.

Thanks all!

[Woodman]

Mornin Buttflap, you're gonna have to get a new name cause that's Buckeye's auxilliary name..... no wait, that's butt-head :lol: :wink: So you're OK. I'm guessing that you answered you're own question. Sometimes I'm not sure why they even put that closure on the chimney as it is almost always recommended that it be kept ALL THE WAY OPEN! If you had it closed, you suffered from stale smoke syndrome. This would cause exactly what you described :oversmoked , bitter tasting meat. That chimney is there to allow draft of air/smoke through the smoker. You really only want the smoke briefly visiting your meat, not moving in to live with it! When you smoke, it is best to open everything up to start, and then control your fire/ temps with the firebox dampers. I don't know if your unit has a side door on the firebox, but often times, I cook with that open either a crack, or all the way. You really aren't cooking with the smoke, that is just flavoring the meat. You are cooking with the heat. It is always best to see as little , or no visible smoke coming from the stack, but don't freak out if you have a medium amount either. You just want to make sure that it is not thick , billowing smoke. above all though, kep that stack open at all times.( unless you get a grease fire andneed to kill it. Let us know how the next attempt goes and...stick with wood. Hell , you're in Tejas!-WM

[redneck cooker]

Great advice Woodman,!! :D :D :D I'm glad to see your'e coming around to Texas way of thinking!! :shock: :shock: :shock: :lol: :lol: :lol: we'll fixing to pull out going to a cook off talk to ya'll on Sat evening!!

[Texana]

Welcome to the forum Buttflap!

[texasbill]

Welcome Buttflap:
You are having a problem that alot of guys seem to have until they figure out the darn pit. A couple of things could be affecting the bitter taste of the meat and Woodman has already touched on and explained the stale smoke issue and he is right on with that.

Another potential problem that can lead to bitter tasting meat is using wood that has not been seasoned as long as it needs to. Wet, sappy wood can cause a terrible bitter taste in the meat also. So make sure you are using well seasoned wood in that smoker. I personally like wood that has been cut and dried for at least 1 year.

As Woodman says stick with the wood burn and see if you can get that baby cooking like you want. Woodman is correct the smoke coming out of the smoke stack should be as clear as you can get it.

Bill Cannon
Texas BBQ Rub

[Big Rob]

Hello ButtFlap,

I really cannot add to the expert advice that Woodman and Texas Bill have already given you, especially since I know VERY little about cooking on an offset myself........But, I just couldn't miss this opportunity to type out the word ButtFlap :lol:

ButtFlap, ((( WELCOME ABOARD ))) you have found the right forum for expert advice.

[Qjunkie will]

Howdy Buttflap!!!!