How to use a offset smoker

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  • Published on Nov 24, 2016
  • I go over step by step on how to use my Oklahoma Joe's offset smoker,

Comments • 361

  • JoeMoe Moe
    JoeMoe Moe 16 days ago

    Do your pork ribs stay pink inside or have some pink? I smoked at 250 for like 6 hours and pork was pink inside.

    • JoeMoe Moe
      JoeMoe Moe 15 days ago +1

      @Rico's Place yes it did and there was recession

    • Rico's Place
      Rico's Place  15 days ago

      The pink you see might be from the smoke. Did the meat pull away from the bone easily?

  • Andrew Lathem
    Andrew Lathem Month ago +1

    "Ohhh Wiggles, ohhhh Wiggles! ...... stupid dog........" lmao ////// His shirt looks like he wandered onto a paintball range unarmed

  • James Dean
    James Dean 2 months ago +1

    I've been a follower of your videos since the shorts and boots.

    • Rico's Place
      Rico's Place  2 months ago

      Thanks man, I am trying to do more videos

  • 4Gentry4
    4Gentry4 2 months ago +2

    I just want to know what's in the coffee...lol! He keeps grabbing that hot ass handle. We all know it's hot right.

    • Jim Beaver Band
      Jim Beaver Band Day ago

      Hahah. Yeah I wanted there to be a burn count lol. Great vid though!!

    • Rico's Place
      Rico's Place  2 months ago

      these things happen

  • David 419
    David 419 2 months ago +1

    I looked for a video for a while. Had to figure it out the hard way. Thanks for the video. You do kettle cooking?

    • Rico's Place
      Rico's Place  2 months ago +1

      @David 419 when it comes to beans, simple is better. Look at a few recipes and build your own, I will try to find my recipe and do a lot this week.

    • David 419
      David 419 2 months ago +1

      You ever do trail beans, I had it a couple times, it was so good. Going to get my kettle Saturday. Any good tips

    • Rico's Place
      Rico's Place  2 months ago +1

      I do, what would you like to know, I will do video for you, thanks for watching

  • BPB9973952
    BPB9973952 2 months ago +1

    was that bologna they were eating

    • Rico's Place
      Rico's Place  2 months ago

      Yes, I smoked a whole bologna, thanks for watching

  • Alex Kellison
    Alex Kellison 2 months ago +1

    This man is a god damn legend.

  • I_Said_ OU812
    I_Said_ OU812 3 months ago +1

    Hey Rico, not to tell u how to cook but I tried Oak one time and I couldn't stand it. I thought the flavor was very mild and bitter. Personally I like Mesquite with anything beef. Hickory with Chicken & BBQ Sauce. Apple or Maplewood with pork and turkey. Alder with salmon & fish. Peach with seafood (shrimp/lobster/prawns, etc) and cherry with just about anything. But I won't use oak ever again. So, let me ask u this, do u use red, white or post oak and which is your favorite? Is there really a difference? I used white and I hated it. Also, u should plant more trees to replace the ones u burn up. :) Bye.

    • Rico's Place
      Rico's Place  2 months ago

      it really depends on the oak, i prefer almond and mesquite, thanks for watching

  • Ron Depaepe
    Ron Depaepe 3 months ago

    Thanks for the smoker primer, your video taught me more than any I have seen so far. I just started smoking a few days ago, and this is the video I needed to see. Thanks for the tips and pointers, no one else is doing that. No one seems to realize that if they give a guy the basics, we can probably figure out the rest later on.

  • Randy Summers
    Randy Summers 3 months ago

    Thank you for the information Rico, I just started smoking this year and you advise is the most informative, it helped me a lot. I had a lot problem on keeping the to keep the heat going. I have a Char-Broil offset smoker and just learning it, I learned a lot about building the fire in the main cooking chamber after I smoked chicken breasts and had my fire in the firebox it worked out good. I just had problems keeping my temperature up. What is your feedback on using wood chunks and chips.

  • M Ladd
    M Ladd 3 months ago +2

    Never close my stack damper! You want to smoke with clean smoke! If the temp is to low add more wood but never close the stack damper because you get all the foul smoke that can't escape smoking your food. Impacting a horrible flavor! What What guage steel is that Ok smoker! Need at least 1/4" to avoid the drastic temp changes from one end to the other. That is what I do, but, up to you! Thank you!

  • omar rawr
    omar rawr 3 months ago

    Thank you so much

  • ballbag urchin
    ballbag urchin 3 months ago

    Shirt is shit and ur hat lost in that then the story of the bbq sounds wrong but sorry

  • Lance Romance
    Lance Romance 4 months ago

    how lonk to smoke a few split chickens

    • Rico's Place
      Rico's Place  4 months ago

      Maybe under 2 hours, 250 degrees in the smoker. Must check the internal temp of chuckles.

  • daniel hindley
    daniel hindley 4 months ago

    I live in Australia I see all that meat and see gold because meat is very expensive here

    • Rico's Place
      Rico's Place  4 months ago

      I agree with you meat is very expensive

  • Robert Marshall
    Robert Marshall 4 months ago

    I found wind direction has a lot to do with how the fire burns. If it is blowing into the fire box end the fire seems to burn hotter than if it is blowing from another direction.

    • Rico's Place
      Rico's Place  4 months ago

      Good point, i have had to turn the smoker around in different directions before. Tried smoking in cold winsy weather once and it was difficult

  • John Paul
    John Paul 4 months ago

    How long do you let your wood cure before you smoke with it

    • Rico's Place
      Rico's Place  4 months ago +1

      I try to use would that is fully seasoned and dry. Most woukd you buy should be ready to use. I bought some almond wood once that was still green, it did not work well. Just make sure the wood is fully dried andcut should be good

  • William TA
    William TA 5 months ago

    What is an indian steak?

  • pk Gold & Hunting
    pk Gold & Hunting 5 months ago +1

    top job man ime making a offset smoker thanks for the vid mate

    • Rico's Place
      Rico's Place  5 months ago +1

      Glad you enjoyed it, let me know how it turns out

  • 8T8Keyz
    8T8Keyz 5 months ago +1

    Rico! I know this video from a while ago - BUT - GREAT stuff!!!

  • G Potter
    G Potter 5 months ago

    My guy "UNCLE RICO!!!!!

  • S R Leeming
    S R Leeming 6 months ago +1

    So shit

  • B Dee
    B Dee 6 months ago +1

    Nice video I'm looking at different styles on smoking mea I like your way of showing how to do it and use your own techniques

    • Rico's Place
      Rico's Place  6 months ago

      Glad the video was helpful, keep on watching!

  • James Dean
    James Dean 7 months ago +2

    Everyone has a crazy uncle and this man is in cowboy boots and shorts. I can't get enough of this video lol. Uncle Rico. Seriously the Que looks great and you know what you're doing with that smoker. I've only done tri tip once and it was good but super hard to find in Athens, GA.

    • Rico's Place
      Rico's Place  7 months ago

      Thanks for watching!! I love tri tip, you need to find a butcher back there that will get them for you

  • Tommy Woo
    Tommy Woo 7 months ago

    Thank you, be getting my Yoder Cheyenne offset smoker by 5-2020... I am senions

  • Frank Rodriguez
    Frank Rodriguez 8 months ago +1

    Great video good info..

  • Misty86
    Misty86 8 months ago

    I have the same smoker thank you for the tips 😊 I was wondering what is the best way to cook a hole chicken I planning on cooking 3 of them on this smoker

    • Rico's Place
      Rico's Place  8 months ago

      @Misty86 let me know how it turns out, send a pic richard.goodding@gmail.com

    • Misty86
      Misty86 8 months ago

      Ok thank you so much

    • Rico's Place
      Rico's Place  8 months ago

      Just cut them in half, i would leave the back bone, unless you just want to cut it out

    • Misty86
      Misty86 8 months ago

      @Rico's Place I was thinking of cutting the backbone out do you think that would help it cook faster

    • Rico's Place
      Rico's Place  8 months ago

      I just spice them up with your favorite rub. Put them in the smoker breast side up. Rotate the chickens each time you check and baste

  • Tommy Woo
    Tommy Woo 8 months ago

    Thank you , I am going get Yoder Cheyenne by 3/2020...

  • 67dodgepolara
    67dodgepolara 9 months ago +1

    Thank you. I have a new "Joe" and I have used it already 2 or 3 times. Mine runs about 250 where the food sits when the lid thermometer is reading about 320. So about 70 degrees high give or take. Hope that helps someone out a brisket would take about 1000 hours if I tried to run 225 on that thermometer

    • Rico's Place
      Rico's Place  9 months ago

      Thank for the info, glad your watching

  • Henry Ratajczak
    Henry Ratajczak 9 months ago

    Hope you and your family have a wonderful and Happy New Year !!

    • Rico's Place
      Rico's Place  9 months ago

      Thank you sir, yours two, I think I will die a couple videos this weekend

  • Henry Ratajczak
    Henry Ratajczak 9 months ago

    Great video, I laughed all the way to the end. What more can you ask for, cowboy hat , boots , short pants. Of course there's Dutch, disappeared riding off into the sunset.
    Hope you guys have a great, safe and Happy New year to you and your families.
    The real thing. Thanks for sharing.

    • Rico's Place
      Rico's Place  9 months ago

      Glad you enjoyed, thanks for watching

  • Gita Thanki
    Gita Thanki 10 months ago +1

    Legend!!

  • Bruce Bartlett
    Bruce Bartlett 10 months ago +1

    YOUR VID'S THE BOMB !! I too am self taught, up here in Ok. In the case of offset smok'in, trial and error is pleasure and pain all rolled into one. I have an old Brinkman, that looks identical to your Ok Joe's. The thing weighs about #300!! Old pig iron. I have not mastered that light blue smoke either. I prefer Hickory, and thought maybe that was the difference. I know folks here who use mesquite and swear by it. I dunno. I like the use of the charcoal chimney. Saves time and energy. Thanks again for the input. Sorry about the Longhorns !!

  • mike scott
    mike scott 10 months ago +1

    Also let beginners know that they should make sure to clean the ashes out of their fire box as soon as possible after cooking because if the ash gets wet, it corrodes the metal extremely fast and your firebox will rust out way before its time. This happened to me with my first mid-grade smoker within 5 years/

  • Mohammad D. Hafiq
    Mohammad D. Hafiq 10 months ago

    wonderful

  • David Robbins
    David Robbins 10 months ago

    Finally! Great video, everything I was looking for. Thank You!

  • Mike Hog A Nator
    Mike Hog A Nator 10 months ago

    Smoking definitely depends on your pit. Some pits eat the hell out of logs & others can come up & smoke great with a few splits of wood. I love the way you Smoke. I do the same, I don’t care about clean smoke vs dirty smoke, etc. Control that heat & your meat will come out great. Be careful with your wood you use also. We use a lot of Pecan, Mesquite & Oak for beef. We’ll add just a tad of Hickory for pork & Chicken. Hickory does not go well w/ Beef. Makes your lips numb & has an off flavor. For those learning, do it your way but listen to the tips that many of these good smokers give out. Love that off-set cooker!!

    • Rico's Place
      Rico's Place  10 months ago

      Love you comment, keep on kooking, grilling, and smokin

  • Brad Pauling
    Brad Pauling 11 months ago +3

    Smoke stack/exhaust should always be wide open. Control your temp by adjusting intake vents. Too much wood also in that size firebox. Recommended a charcoal basket also. Greatly helps in fire management and more consistent temps

  • Jerry Hertzberg
    Jerry Hertzberg 11 months ago

    Is that really just coffee ?

    • Rico's Place
      Rico's Place  11 months ago

      I am sure it has some baileys and kaluah in it!!!! Thanks for watching!

  • Trevor Cory
    Trevor Cory 11 months ago +1

    Great vid> Smaller pcs of wood allow you to get the proper smoke. More flame less smoke> =tending it more often

  • Build Something
    Build Something Year ago

    The louder you shout the more authority you carry. Not.

  • Leroy Jankins
    Leroy Jankins Year ago

    reduce your fuel size and you will get blue smoke! Dont burn bark either it makes lots of white smoke. Cool video!!!

    • Rico's Place
      Rico's Place  Year ago

      Leroy Jankins thanks for watching, I will try your suggestion for clean smoke,

  • tony akalue
    tony akalue Year ago

    He's awesome. Best video tutorial I've watched in months. Great work

    • Rico's Place
      Rico's Place  Year ago

      tony akalue thanks for watching, sorry it took me so long to reply, glad you enjoyed

  • osbaldo sosa
    osbaldo sosa Year ago +1

    Dam rico jaja cowboy boots hat a hippi shirt and some.shorta that look more like under wear jaja u rock

  • florin681000
    florin681000 Year ago

    U telling me that u need more than half an hour to finish that coffee?????....and try to clean the grill first....omg

  • Rico's Place
    Rico's Place  Year ago +1

    Thanks for watching, let me know how your first smoke goes.

    • Rico's Place
      Rico's Place  10 months ago

      Thanks for watching, I appreciate it

  • Brad Baloga
    Brad Baloga Year ago

    Great info, i just got the same Smoker/ Grill in great shape for $300. Haven't used it yet but i'm excited to try it out. I'm in NC lots of good smoking here. My Grandpap lived in Marana Az. Thanks for the tips Brad from Raleigh NC.

  • Jeff Cafarella
    Jeff Cafarella Year ago

    I can't seem to regulate temp unless I keep the firebox open, and i know that's not correct. Any suggestions? I've adjusted both the side box and top valve.

    • Jeff Cafarella
      Jeff Cafarella Year ago

      I fill chimney starter with charcoal...when those are hot i pour into the firebox and add wood. I use Char Griller Competition smoker. Here is the link. www.homedepot.com/p/Char-Griller-1012-sq-in-Competition-Pro-Offset-Charcoal-or-Wood-Smoker-in-Black-8125/206282469

    • Rico's Place
      Rico's Place  Year ago

      Jeff Cafarella hi, what smoker do you have? Do you use wood or charcoal? Are you using a minion box? I just did wings on Sunday, and I had to have the door open!

  • jerryees
    jerryees Year ago

    Won't closing the air inlet smolder the fire instead of raising the temperature?

    • Rico's Place
      Rico's Place  Year ago

      jerryees thanks for watching!

    • Rico's Place
      Rico's Place  Year ago

      jerryees I may have done it backwards, thought I did it correctly

  • Ayshia Alshaikh
    Ayshia Alshaikh Year ago

    I just buyed a smoker I don’t know how to use it . I’m afraid of the fire how do I keep the temperature set can you give me feed back thank you love your Hanes boxers 😂

  • David Reynolds
    David Reynolds Year ago

    I really did appreciate the fact that you try to do something nice for those who don’t know how to use an offset smoker or starting out smoking for the first time. However, your information was really really really wrong! Please get on two amazing ribs.com and actually learn how to operate and use the different types of smokers out there. And then once you’re knowledgeable enough, please come back in your little cowboy way and put some How to videos out

    • David Reynolds
      David Reynolds Year ago

      Amazingribs.com

    • David Reynolds
      David Reynolds Year ago

      I don’t know about meeting up, but I do love the fact that you actually pay attention to what you put out here and you actually answer people who are messaging you! But I would love to give you some tips and pointers on how to make smoking and/or getting a good smoker to make your life better! Everybody needs meat in their diet! Lots of meat

    • Rico's Place
      Rico's Place  Year ago +1

      David Reynolds i appreciate the suggestion, never ssid i was an expert, perh as ps we can meet up and you can show me in person

  • matthew johnson
    matthew johnson Year ago

    How well built is the okehom joe pit

    • Rico's Place
      Rico's Place  Year ago

      matthew johnson the joe is a good smoker for the money, it should be heavier gauge steel, doors could seal better, but all in all its a good pit, its a great starter pit, there are a lot of videos of modifications that should be done to it, i have not done any to mine, i just le out rned bow to use mine with the minor issues my "joe" has, hope that helps

  • stage forge/Jon
    stage forge/Jon Year ago

    You can't keep consistent temp if you keep opening the doors! Really?

    • Rico's Place
      Rico's Place  Year ago

      my sweetness you are 100% correct. "If you're looking, you aren't cooking!" Thanks for watching

  • Terrell Wright
    Terrell Wright Year ago

    Thank for the information I’m new at the bbq this was a big help looking forward to your next video!

    • Rico's Place
      Rico's Place  Year ago

      Terrell Wright editing dome today, thanks for watching

  • Gary Mikels
    Gary Mikels Year ago

    How much did you pay for your Oklahoma Joe? Do you occasionally oil it with a vegetable oil or lard to keep it from rusting. I have always wanted one of those off-set smokers ever since I watched Steven Reichlin use one. I almost bought the Oklahoma Joe Combination smoker with three propane burners all in one. But I couldn't afford it, so I opted for a Masterbuilt 30 inch propane vertical smoker which was only $129---which works very nicely! Maybe next summer I will get an off-set. Thanks for the video. I learned a lot for future reference. :)

    • Rico's Place
      Rico's Place  Year ago

      Gary Mikels I should oil it, I have never done it though, I think I paid 300 for of 4 years ago. It is a good smoker for the money, it has some issues with but you can RU-clip what modifications should be done to it. I I still have not done anything to it. If you canRU-clip find an used one could probably save some money. I really could not afford it but I got the bullet and pulled the trigger and bought it

  • Wolfgang Hood
    Wolfgang Hood Year ago

    Love the Iron Man coffee mug classic. LOL

    • Rico's Place
      Rico's Place  Year ago +1

      Wolfgang Hood found them at a dollar store, should have bought them all, thanks for watching

  • Wolfgang Hood
    Wolfgang Hood Year ago

    when in doubt use the hanes underwear as a hot pad handle grabber. LOL classic LOL

  • Bruce Wayne
    Bruce Wayne Year ago +3

    The beginning was a backwoods as hell, which ain’t ever a bad thing. Great vid, keep em coming!

    • Rico's Place
      Rico's Place  Year ago

      Hey Bruce glad you enjoyed, please make sure you are subscribed!!

  • Sean Brooks
    Sean Brooks Year ago

    I have the same exact smoker, I also put water in aluminum pans in the meat area. However, (long story short) my common sense told me to put the pans of water close as possible against the side where the heat comes in, plus make the pans tall enough to help block the flames, which in turn heats up that water, and disperses it in that food chamber. I also double or triple up the aluminum pans which water goes in. I also had to get a galvanized bucket and hang from the end of smoker to the right so all drippings fall in it and not make mess on ground. Just a little American Injinuity of only High School education.

  • Mark Lister
    Mark Lister Year ago

    Hey Rico, don't know if you've noticed or if someone else may have pointed this out, but I run an electronic thermometer in my box and it is consistently 50 degrees cooler than the temp gauge that came with the OK Joe's. Worth noting.