New to smoking

BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

I recently received my father in laws old smoker. After some hard work I having it looking like brand new, but I am a beginner at smoking. The smoker is an older Oklahoma Joes offset. My questions are on how to start the and maintain the fire. Do I use wood or charcoal or both? Is this a personal preference? Should I start with wood and add charcoal or the other way around? I have read to only put in lit charcoals. Any info would be very much appreciated. I can't wait to get smokin! thanks!

whitey · Posted: Nov 21 2009 Post subject:

http://www.thesmokering.com/forum/viewtopic.php?t=17614
That should help.
I would start with a nice pile of Charcoal or lump and add piece of would to get the level of smoke You want.The meat will not absorb smoke after the meat has hit around 140 degrees.

I myself like to use Lump charcoal.
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PaulOinMA · Posted: Nov 21 2009 Post subject:

Grab a beer or cup of coffee and read the "Tips for Better Barbeque" thread up top.

My offset has a propane log lighter, so I skip charcoal and start withe wood. If you don't have a log lighter, you'll pobably start with a charcoal chimney of charcoal and place wood on top of the charcoal then just use wood.

BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

thanks! I'm originally from Washington, but living in Texas now. I'm very excited. I'm gonna do spare ribs this weekend.

SoEzzy · Posted: Nov 21 2009 Post subject:

Pssssst whitey, the meat will absorb smoke all day and all night, but the smoke ring, (in the meat), wont get any bigger after the proteins set at 135 -140.

Welcome to the forums BlackedOutBlues! Wink

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PaulOinMA · Posted: Nov 21 2009 Post subject:

I just did a search on Oklahoma Joe to see what you have to see if it is a stick burner or not. Damn, this guy has way too much smoke: http://www.youtube.com/watch?v=tkbWutziLLc. It would be a "Don't Bee" on the old Romper Room. Very Happy

BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

PaulOinMA · Posted: Nov 21 2009 Post subject:

That link didn't work for some reason.

It is the last listing here: http://www.google.com/search?hl=en&source=hp&fkt=531&fsdt=5655&q=oklahoma+joe%27s+smokers&aq=2&oq=Oklahoma+Joe&aqi=n1g-s1g9.

CrazyChef · Posted: Nov 21 2009 Post subject:

SmokeHound · Posted: Nov 21 2009 Post subject:

Greetings and welcome to the Smoke Ring BlackedOutBlues - you're gonna love it here! Wink

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BlackedOutBlues · Joined: 21 Nov 2009 Posts: 7

similar to this, but older by at least 5-10 years. and the offset fire box does not have the pull out try or whatever that is underneath the firebox.

day_trippr · Posted: Nov 21 2009 Post subject:

Rojellio Es Caliente · Posted: Nov 21 2009 Post subject:

If the smoke is this color, or there is as much... not good. Not at all. ease of the wet wood. http://www.youtube.com/watch?v=rBScGn5xr-g

If the smoke is too cold to rise like its supposed to... or if its this color, and as much.. Not good. http://www.youtube.com/watch?v=VC5BxGmt_F8

Neither video is of a BBQ smoker, or proper smoke. But it is a good example of what not to look anything like.
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BluzQue · Posted: Nov 21 2009 Post subject:

Welcome BlackedOutBlues Very Happy

Lookin' forward to seein' pics of your
rib cook!

Cool

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