First Smoke Not On A UDS

Burt Gummer

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Picked up an Oklahoma Joe smoker a while back for about half price at Walmart. Had a broken thermometer but since I build UDS smokers for folks occasionally, I had one in my parts box. I’ve used it as a grill a few times for the size of the cooking area, but haven’t tried a long smoke yet. Friend of mine runs the kitchen at the local Moose Lodge and I was able to get 2 20lb beef roasts(like brisket, but bigger) for about $55 each. She cut one into 3 pieces for me for different cooks and I’ll probably cook the big one for Thanksgiving this year. Runs a little warmer than I’d like at 275 but I’ve got the vent all but shut, they’re all different, they all burn different. Put an 8lb piece of beef on it about 45 mins ago. Hoping it’ll be ready to wrap and rest about 4 this afternoon. Anywho, obligatory pics.

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I used to have a smoker that style. I found have a burn barrel or firepit nearby is handy. If you fill the firebox it does get hot. I got to the point where I would just add small amount of coals from my firepit and keep the temperature lower. As with all new smoker there is a learning curve.

You can also put the food as far from the firebox as possible to help a little bit.
 
Looking good! I agree with @CZfool68 and set the meat away from the firebox. It will take a cook or two to figure out a new smoker. Looks like a nice outfit.
 
If you keep it well basted that should work. I've done that and not basted enough. Now I know what an ash trya tastes like.

Well, I was smokin a pork butt that day and I was kinda doubtin myself. Guess I'll have ta give this pitmasters technique a whirl next time.
 
Well, I was smokin a pork butt that day and I was kinda doubtin myself. Guess I'll have ta give this pitmasters technique a whirl next time.

It's a little bit like alchemy. If you keep it basted it won't absorb quite as much of the smoke. With butts I'll keep the temp very low at the beginning. Maybe 160-180 with a nice stream of white smoke flowing. I'll let that go for the first 30 mins to an hour so the meat starts to take on a good smoke flavor. Then I'll open my vents and get it up to 225-250 for the rest of the time. I don't baste the butts usually unless I am trying to add a certain flavor. Briskets and leaner cuts I'll baste a little and keep them moist.
 
I wonder if some bong water would lock in that moisture
Lol a pan of well water under it seems to be doing just fine. And the water isn’t black.
 
Looking good! I'll bet it smells great.
 
Lol a pan of well water under it seems to be doing just fine. And the water isn’t black.

I almost always have water in the smoker. Or cheap bear. :D

Aaron Franklin from the famous Franklin b'cue in Austin has water in his smokers for brisket. His book he says you should always keep as much moisture in the smoker as you can. But that is probably somewhat dependent of the smoker and the cut of meat.
 
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I almost always have water in the smoker. Or cheap bear. :D

Aaron Franklin from the famous Franklin b'cue in Austin has water in his smokers for brisket. I his book he says you should always keep as much moisture in the smoker as you can. But that is probably somewhat dependent of the smoker and the cut of meat.
This is why I like UDS smokers. The rendering fat dripping on the coals makes steam and keeps the meat moist. This thing is gonna use twice the charcoal also vs a drum smoker. My old one is rusted out and falling apart. This is a good time to build another
 
This is why I like UDS smokers. The rendering fat dripping on the coals makes steam and keeps the meat moist. This thing is gonna use twice the charcoal also vs a drum smoker. My old one is rusted out and falling apart. This is a good time to build another

If you have access to some decent hardwood just make a burn barrel or firepit and use the wood coals. Or a mix of charcoal and wood coals. When I had mine I'd just start a fire in the firebox with some smaller pieces of the oak I burned in our fireplace. I'd let that mostly burn down to coals and then put the meat on. Just add a piece of wood every once in a while to keep it going and add smoke. It is a little more work and learning curve, but you can make good food with those cookers.
 
Reviving this thread. Haven’t used my Oklahoma joe very much, and decided I’d like to do a few mods to it and use it a little more. BBQsmokermods.com makes a double rack kit I’d like to eventually end up with. Be good for cooking brisket at Chad’s house with. Got two butts in it today for my brothers birthday. Oh and some bacon for breakfast.

Bought a stainless firebox. Makes a big difference in available airflow.

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butts and bacon.

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This is why I like UDS smokers. The rendering fat dripping on the coals makes steam and keeps the meat moist. This thing is gonna use twice the charcoal also vs a drum smoker. My old one is rusted out and falling apart. This is a good time to build another

Don’t you still have a spare one at my house?
 
That’s funny. You know a man can cook when he leaves spare smokers at friends’ houses.
When Chad has his bbq every year, two of those usually come in handy. The other UDS at his house I also built.
 
So if I have a BBQ at our mountain place and invite you’ll leave an UDS there? :D

I]
Doubt it. You won’t do what Chad does for me in the basement
 
I use a modified Oklahoma Joe's like yours (think it's called a longhorn). I use a burn barrel with a high grate inside and a shovel cutout in the bottom to keep the firebox full. Also adding a lower height grate in the Firebox helps with airflow around the coals. Welded steel troughs in the bottom of the smoke chamber full of water helps with moisture, and I keep two deep pans full of sand and wrapped in aluminum foil on the cooking surface right next to the smoke box to act as a heat sink to help out anytime you must open the lid. Just make sure you don't use straight hickory for an entire wood supply on a long smoke. I had a butt that you would have thought I'd smoked a cured ham going by the taste. My next one will be a reverse flow built with 3/8 steel throughout.
 
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