OJ’s Longhorn

[FireInTheWire]

Mother-in-law in sprang a big cook on me for the holiday. My pellet been on the fritz. Their pellet ain’t big enough.

So I went cheaper route with an Oklahoma Joe Longhorn offset. I don’t have $3000 to plunk down on the Yoder offset I want..

So far I think I’m in love with offset real wood fire BBQ! Haven’t cooked yet… just seasoning. She’s pretty steady. Looking forward to the 2 briskets, 2 beef ribs, 2 St. Louis and some sausage. TBD

 

[HKSig]

I thought you meant OJ Simpson. I didn't know he had a smoker.

 

[FireInTheWire]

Offset rookie over here. Wish me luck gentlemen….

 

[Byrd666]

Offset rookie over here. Wish me luck gentlemen….

it'll be fine. And if it ain't, the dogs will eat real good that night.

 

[TreyG-20]

I thought you meant OJ Simpson. I didn't know he had a smoker.

I heard his BBQ is killer.

 

[Vaquero]

Offset rookie over here. Wish me luck gentlemen….

Tend the fire and dampers.
Leave the meat alone.
You'll do fine.

 

[HKSig]

I heard his BBQ is killer.

A couple of people have said that.

 

[FireInTheWire]

Tend the fire and dampers.
Leave the meat alone.
You'll do fine.

Roger that. Thank ya sir!

 

[deemus]

Tend the fire and dampers.
Leave the meat alone.
You'll do fine.

Best advice you can get.


I have the 26 year old version of that smoker. It’s falling apart and I’ll likely replace it with the one like you have there.

I love it.

 

[SARGE67]

Do we members BYOB ?

 

[toddnjoyce]

The only thing I can add you already know. Temp at the grate needs to be as stable as possible; ignore the lid thermometer and use a probe off the thermopro for that.

Best way to keep the temp stable is to keep the lid shut but with multiple cuts, that’s not possible. Once the brisket gets past the stall, I’d drop the ribs and five hours later I’d drop the sausage.

I’d likely hope for the brisket to come off with an hour left on the ribs and then maybe add 50* at the grate to finish the ribs, but that’s technique.

 

[jrbfishn]

Tend the fire and dampers.
Leave the meat alone.
You'll do fine.

^^^^^This right here is the best advice you will ever get for wood smoke cooking.
Even on a barrel smoker or one I had that was 3' round and 4' tall, The heat was not directly under the meat. And all I did was keep the heat and smoke where I wanted them. Tender and juicy every time.

Sent from my SM-S906U using Tapatalk

 

[FireInTheWire]

The only thing I can add you already know. Temp at the grate needs to be as stable as possible; ignore the lid thermometer and use a probe off the thermopro for that.

Best way to keep the temp stable is to keep the lid shut but with multiple cuts, that’s not possible. Once the brisket gets past the stall, I’d drop the ribs and five hours later I’d drop the sausage.

I’d likely hope for the brisket to come off with an hour left on the ribs and then maybe add 50* at the grate to finish the ribs, but that’s technique.

Thanks, man! It's definitely a bottleneck effect. Just gotta time it all right. Hopefully I can pull it off between all the family, chaos, cold beer and lack of sleep.

Yeah, I was measuring at the grate yesterday while seasoning. I think I'm going to do one more trial run this afternoon just to get a better feel for the smoker. Besides... who doesn't like the smell of smoked wood wafting through the air

 

[FireInTheWire]

Do we members BYOB ?

Bring the swimsuit!