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Jeff-B
Joined: 26 Jul 2013
Posts: 11
Location: NE North Carolina
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 Posted: Jul 26 2013 Post subject: Hello from North Carolina |
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Hi guys. I've been lurking the forum for a while so I figure I may as well make it official.
I've been smoking meat for about 20 years but only recently got into Bar-b-que and I'm hooked.
I'm cooking on a OK Joe Horizontal Off-set with some mods I made to make it cook better. Still have more to do.
Thanks for all the great information so far, look forward to learning more.
[img]https://www.facebook.com/photo.php?fbid=589564161064002&l=d169f71f53[/img] |
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thsmoker
BBQ Fan
Joined: 05 Nov 2008
Posts: 322
Location: NC
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| Posted: Jul 26 2013 Post subject: |
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Welcome from central NC. You've come to the right place.
What kind of smoking have you done? |
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jul 26 2013 Post subject: |
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Welcome to the ring Jeff-B, looking forward to seeing some pics of your cooks. 
You will need a photo hosting site like photobucket for pics here on the ring.
You also need to make sure they are no larger than 640 x 480 or our moderator SoEzzy will break the link.
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Always remember slow and steady wins the race.
Hybrid Cooker |
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Jeff-B
Joined: 26 Jul 2013
Posts: 11
Location: NE North Carolina
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| Posted: Jul 26 2013 Post subject: |
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| thsmoker wrote: | Welcome from central NC. You've come to the right place.
What kind of smoking have you done? |
I've done a lot of smoked fish and venison sausage in the past. I used a Totem (I think they're called something different now) and then I used a Cabela's electric for several years.
I started smoking food on my Weber kettle but temperature control was kind of tough and doing enough food for a gathering was really hard.
I wanted to buy a higher end horizontal like a Lang but the price was just way too steep so when Lowes started selling the OK Joe my wife bought it for me.
After cooking a bunch of ribs, pork butts, turkey drums and briskets I finally have enough confidence to cook for a party (I'm doing a 15lb brisket and a 20lb whole pork shoulder for tomorrow).
Here's my cooker:
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DrunkPlumber
BBQ Pro
Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky
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| Posted: Jul 27 2013 Post subject: |
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Welcome to the ring, Jeff.
Nice looking rig and food there.
Now, I must ask the requisite question........is that stack extension 90 galvanized? If so you're going to want to change it to aluminum or you're all going to DIE!!
Just sayin'.
.
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Knowledge is knowing a tomato is a fruit.
Wisdom is knowing a tomato does not belong in a fruit salad.
Life is hard. It's harder if you're stupid.
There is no such thing as too much onion.
I'm NOT liar #94. I swear! |
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Jeff-B
Joined: 26 Jul 2013
Posts: 11
Location: NE North Carolina
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| Posted: Jul 27 2013 Post subject: |
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| DrunkPlumber wrote: | Welcome to the ring, Jeff.
Nice looking rig and food there.
Now, I must ask the requisite question........is that stack extension 90 galvanized? If so you're going to want to change it to aluminum or you're all going to DIE!!
Just sayin'.
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I figured that since it is totally coated in soot at this point and that it only sees 300 deg, the off-gassing would be internal to the pipe and therefore not a problem.
Do you think it's a problem? I was going to swap it out with a piece of 3" exhaust pipe eventually so maybe I need to do it sooner than later..... |
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italian skewer
BBQ Super Pro
Joined: 09 May 2010
Posts: 1677
Location: Brampton, ON, Canada
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| Posted: Jul 28 2013 Post subject: |
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Welcome to the ring Jeff.
_________________
WSM 18.5"
WSM 22.5"
Weber One Touch Platinum 22.5"
Weber 22.5" Silver
Weber Smokey Joe
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If we're not supposed to eat animals, how come they're made out of meat? |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Jul 29 2013 Post subject: |
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Welcome to the ring Jeff.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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