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My guy "UNCLE RICO!!!!!
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
Glad the video was helpful, keep on watching!
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.
Thanks for watching!! I love tri tip, you need to find a butcher back there that will get them for you
Thank you, be getting my Yoder Cheyenne offset smoker by 5-2020... I am senions
Let me know how the Yoder works
Great video good info..
Thanks for watching
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
+Misty86 let me know how it turns out, send a pic firstname.lastname@example.org
Ok thank you so much
Just cut them in half, i would leave the back bone, unless you just want to cut it out
+Rico's Place I was thinking of cutting the backbone out do you think that would help it cook faster
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
Thank you , I am going get Yoder Cheyenne by 3/2020...
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
Thank for the info, glad your watching
Hope you and your family have a wonderful and Happy New Year !!
Thank you sir, yours two, I think I will die a couple videos this weekend
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.
Glad you enjoyed, thanks for watching
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 !!
Appreciate your watching
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/
That's a good suggestion
Finally! Great video, everything I was looking for. Thank You!
Have a great Holliday
Glad uou enjoyed it, i need to make more like it!
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!!
Love you comment, keep on kooking, grilling, and smokin
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
Is that really just coffee ?
I am sure it has some baileys and kaluah in it!!!! Thanks for watching!
Great vid> Smaller pcs of wood allow you to get the proper smoke. More flame less smoke> =tending it more often
The louder you shout the more authority you carry. Not.
reduce your fuel size and you will get blue smoke! Dont burn bark either it makes lots of white smoke. Cool video!!!
Leroy Jankins thanks for watching, I will try your suggestion for clean smoke,
He's awesome. Best video tutorial I've watched in months. Great work
tony akalue thanks for watching, sorry it took me so long to reply, glad you enjoyed
Dam rico jaja cowboy boots hat a hippi shirt and some.shorta that look more like under wear jaja u rock
U telling me that u need more than half an hour to finish that coffee?????....and try to clean the grill first....omg
Thanks for watching, let me know how your first smoke goes.
Thanks for watching, I appreciate it
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.
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.
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
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!
Won't closing the air inlet smolder the fire instead of raising the temperature?
jerryees thanks for watching!
jerryees I may have done it backwards, thought I did it correctly
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 😂
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
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
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
How well built is the okehom joe pit
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
You can't keep consistent temp if you keep opening the doors! Really?
my sweetness you are 100% correct. "If you're looking, you aren't cooking!" Thanks for watching
Thank for the information I’m new at the bbq this was a big help looking forward to your next video!
Terrell Wright editing dome today, thanks for watching
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. :)
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
Love the Iron Man coffee mug classic. LOL
Wolfgang Hood found them at a dollar store, should have bought them all, thanks for watching
when in doubt use the hanes underwear as a hot pad handle grabber. LOL classic LOL
The beginning was a backwoods as hell, which ain’t ever a bad thing. Great vid, keep em coming!
Hey Bruce glad you enjoyed, please make sure you are subscribed!!
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.
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.
I’m curious as to how long that water has been in there? Love your coffee cup.
artincorona i bought two of the cups, should have bought all of they had, not sure on the water, lol
Do you use a red oak or a white oak ?
Aaron JarI'm from South Africa. Like the info. Thanks.. Here by us smoking meat is a new thin g
Aaron Jarvenpa is a new thing.
Reco can you please let me know if a smoker box from a oakhomea Joe will work on a char giller great video thank you
bill spires what box are you talking about. Are you talking about taking a part of th he oklahoma Joe and attaching to the char griller
1 cord of wood cost 270 euro, 315 usd in the netherlands. Buying wet splitted firewood is very expensive here. Even a us gallon of regular fuel cost 7.52 usd . Welcome to the shitty europe and euro that nobody wants. Nice too see that living in the usa is still better than here. Thanks for the vids
African Twin I am not sure aboutthe the long beetle but we have a beetle here that is destroying our forests, the damn tree hugging environmentalists stop us from cleaning, clearing, and helping out wooded areas
I cut some 3ft oaks last year and nothing but longhorn beetle larvae inside the wood after one year of drying. But i'm from Europe. Dont know if there are lots of these nasty longhorns in the usa. They eat all the wood up to dust.
Did some tiny piece pork shoulder 3 pounds at 215 for 6 hours on my uds first try and the temp inside the meat was 185. Not really done yet.
African Twin just keep on doing it, where are youdoing all from, thanks for watching, hope your a subscriber
Adam Herrera thanks is for watching
What happen to low and slow
j blanton sometimes low and slow turns out to be fast and done, thanks for watching
Freaking awesome tutorial! Thanks man. You country boys are definitely teaching this Yankee a thing or two about cooking! Thanks again man! Can't wait to try for the first time tomorrow
Ernie Phillips glad you enjoyed the video. Thanks for watching. Keep on cookin, grilling, and smokin
Thank you sir for the video that is very awesome you taking the time now
floyd rowton glad you are watching, thank you so much for your support
Low and Slow is an excellent book for beginners.
Mike Nelson glad your watching
There are a damper control between smoker side and grille side ,or it is totally open ?
luismiguel4156 it is open between the fire box and the cooking chamber. its about a 12 by 8 by inch opening. the smoker has two dampers, one on the door of the fire box and one on the smoke stack. thanks for watching, please subscribe if you haven't yet
nice now we in 2018
Found this channel from the Bumble Bee folks. This guy Rico is alright man.
Lyndon Tree glad you are watching
Always leave the top damper open all the way !!
David Gile I actually use the smoke stack damper to lower or raise the temp small amounts, it seem to work for me, glad your watching. hope your subscribed, keep on smokin
Where did Dutch go ??? Ya quit feeding him and he just wanders off ??? He's harsh like that... His coffee cup runs empty and he's gone... ahahahaha
"what i did right now is what I've done" ...... strong english
Hey fellas, invite me over. I have some great hash.
Knight Rider , i need a great recipe for hash, thanks for watching, dont forget to subscribe
You helped me!!
Scott Milam glad i could help, thanks for watching "keep on Smokin" Rico
Thanks for the advice found very helpful while playing with my offset smoker. Though I used a water tray in the past I hadn’t while cooking Christmas lunch and found the ends of the brisket a little dry so have taken your advice and put in a solution 50% water 50% beer and will see what happens.Chris. Kallista Downs , Victoria , Australia.
Chris Leach thanks for watching
Rico my understanding is that you cut off the smoke when your meat temp hits 140 degrees so that it won't be bitter... What do you do if you're cooking and you need to wrap your meat at 160 degrees?
Good evening Rico, thanx for replying to my question... I have only been smoking for about a year and I have a rectec RT680 pellet smoker and I mostly wrap my Brisket and pork butts to get them tender. I'm going to get an offset smoker in a couple of weeks to try my hand at real wood smoking because I don't get the desired smoke smell and taste with the rectec.
Morning Johnny, I appreciate the question, my question to you is why are YOU personally wrapping your meat? Do you wrap everything? How long have you been smoking? What do you smoke on? What kind of smoker? The short answer to your question is that you can wrap your meat at any temperature. But there are some rules of thought that apply. I will talk about this tomorrow on my Sunday morning "Base Camp Rico" Vlog. Hope fully I can answer your questions, "Keep on Smokin" my friend, Rico
No question at all, but I love the video. Very informative. I'm going to smoke my first brisket and I've learn more on this than any other video.
Good luck on the brisket Kurt, i am smoking a turkey right now, will post tbe video tomorrow, posting a turkey brine video today. What kind of smoker do you have? Kerp on Smokin, Rico
Has to be one of the Best Videos i have seen using the OK joes smoker!!
Thanks for sharing your videos! They are Awesome!
Hey Dax Asinax glad you liked it. I am still learning how to smoke, so I make many of the mistakes the common man does. I am in the process of editing a few more videos, thanks for subscribing, "Keep on smoking" Rico
Glad you enjoyed it Dax Asinax , i should be posting more soon. Thanks for watching, "keep on smokin" Rico
t-roy cooks did the same exact video 2 year prior.
AR556NATO I did one 3 years ago....lol. It's nice to see other people's way of how they use the offset.
well done i like yur style
Ken Jones thanks for watching, I will get more stuff out soon, "keep on smokin" Rico
*"SALUD" TO YOU TOO!*
*HI! THANKS FOR ANSWER. YES. IT'S WAS HELPFUL AND YES; IM KEEPING ON "SMOKING".* _BIG HUG!_
Good morning MARCELO, thanks for watching, hope the video was helpful, "keep on smoking" my friend
Cool vid...helped some..."stupid wiggles" never got burned though...be more careful there cowboy...by the way...cool paintball shot-up shirt...
thanks for watching Shawn Martinez , glad you liked it, will have more stuff posted soon, "keep on smoking" Rico
Thank you for the reply hope all is well and your still cooking up a storm. Oh! And a few hits also. Lol
Awesum video! Cheers Mr. Rico🥃
How old is that stick burner ? Smoke on brother
hey Jaime, my Oklahoma Joe smoker is about 3 years old or so. She has a lot of wear and tear on her but still gets the job done. thanks for watching, stay tuned for more videos. "keep on smokin" Rico
Howdy Dan, thanks for noticing the shirt, I need to get some more, , i thought I had a guy, but lost his number. thanks for watching, "keep on smokin" Rico
LoL. Great video
Hey Leo, glad you liked the video, thanks for your support. I will be putting out more content soon, the 110 degree weather is gone now. "keep on smokin" Rico
Terrible video.... and what is that Monstrosity on your head ??... and don't say it's a hat ,,, that things an abomination .
He's a hillbilly and I love it!
Hey VampieOrange 3, you got it, Hillbilly through and through, although I prefer Okie, family from north east oklahoma, glad you liked the video, thanks for watching, I will get more content out soon. "Keep on smokin" Rico
Oops that's hot....that's me when I'm cooking too ima risk taker
Love ya john, yeah people like us put aside personal safety when the meat needs our attention, hahaha, or are we just a lil slower than the rest??? "keep on smokin" keep on watching, Rico
Great video you answered a lot of questions you can't find on the tube. I have one question when is the appropriate time other than when the temp is what you want to put the meat on? I'm going to try the minion method. Have a great day.
Hey Morrie, sorry it took me so long to reply, Ricos been going through a lot lately, glad the video was helpful. to answer your question, i have found depending on how many rum and cokes, baileys coffees or beers , just get the meat on when the smoker is hot, I have put meat on when it was under 200 degrees, it turned out fine, just took longer. I think the trick is figuring out what works for you and your smoker. will get more content out soon. "keep on smokin" Rico
Rico is like Randy "Macho Man" Savage and Joe Don Baker rolled into one. You seem like a fun dude Rico. What kind of coffee you drinking?
Yo yo yo, Matthew, I always add a lil Bailey's and Kailua to my Kona beans. I will get some more videos out soon. "Keep on Smokin" my friend, Rico thanks for watching
Liked it .
Hey Patrick thanks for watching, hope my style of content is helpful, i will get more videos out soon, "keep on smokin" Rico
New to smoking and you have just shown me more on this one video than I have seen in many of the other videos that I have seen on setting the temps on my off set smoker you have a fan keep up the great videos.
Hey Gasper G, glad you liked it, i am still learning myself, i will get some more videos out soon, it's just to hot out here in the West to smoke, Keep on Smokin, Rico
thanks for watching , i appreciate it, let me know how the brisket turns out, i need to do more smoking as soon as it gets cooler. keep on smokin, rico
Vey Helpful, informative video on a basic but often overlooked element of smoking. Thanks man. I'm smoking a small brisket tomorrow and often fight with temperature control so your tips are welcome indeed.
Es posible que este gran vídeo sus creadores lo hagan en español?
Hola, el hombre con la camisa de colores y la gorra ranchera no habla mucho espanol. Pero va intentar pa la otra! mantenganse al tanto! muchas gracias por ver nuestros videos! -Rico
Awesome Rico keep up the good work you are spot on! Ha I do the same thing on those double bag sales at Lowes & HD too, only way to go. Main thing is replacing that constant charcoal need with a good connection for good hardwood though. I heat my home with wood only so I'm always on the case with that. Having a friend working for a tree service is also great, most of these guys will be glad to dump you a free truckload of chipped wood if you see them taking down trees in your area. I'm set for life on hickory and oak I know that lol!
thanks for watching Shannon, I have my oak connection, but have a hard time finding hickory. I need to get some more smoking videos posted. keep on smokin, Rico
Does charcoal get put ONLY in the FIRE Box Chamber????
you smoking it or grilling it? if you are just grilling it in the fire box probably 45 minutes to an hour or so. but if you are smoking it and you keep your temperature of the smoking chamber around 250 ish then you will probably smoke it for a couple hours or longer, all smokers seem to cook different so have a good temp thermometer handy and make sure the internal temp of the chick is correct. I think the correct temp for poultry is like 165 to 180, i like my meat more done, I have been lucky, my chickens no matter how long i smoke them always come out juicy. I have never eaten a capon yet, I need to find a store here that carries them., Rico
@rico I have a BIG CAPON Chicken Bout how long in the fie box???
hey Adom, thanks for watching. do not put charcoal or wood in the cooking chamber. Your fire only goes in the fire box. If you just want to grill a chicken or a couple steaks do it in the fire box, most smokers come with a grate to cook on in the fire box, hope this helps. Keep on Smokin, Rico
So when you first start the firebox damper should be closed completely and the grill chimney should be open until you get to temp right? When would I want to adjust the firebox damper? Great video!
Hey Paranormal Massachusetts, thanks for checking out my channel glad you enjoyed it. I will het so.e more videos out soon, Keep on Smokin, Rico
Rico's Place Thanks Rico! That helps a lot! Love the videos and thanks for putting this stuff out there.
Hey Michael, the short answer is yes, but, here is what you need to do. Get your fire going ( or charcoal if your using the minion system with charcoal) once your fire is going good, close the fire box damper leave the smoke stack damper open. See where your temp goes if all is working right it should drop down to 225 to 250. there is a lot of factors that are in play, I learned this the hard way. if your temp is above 250 use the smoke stack damper to lower it by closing it. if your temp is way low open the fire box damper 1/4 see what happens, 1/2 see what happens.there is a big learning curve. I practiced with a lot of chickens, then would try a pork butt, these meats are relatively cheap. then when I thought I had it down i would try a brisket, i would screw it up and go back to chickens. practice practice practice and try again. I hope this helps, i will get some more smoking videos out soon. Keep the questions coming. Keep on Smokin, Rico
Greeting from Belgium Rico, just watched your awesome video. I recently bought myself an offset smoker and your video sure helped me a lot to prepare for my first smoke!
Ribs are good to start with, sometimes they can be tricky, just keep your temps right and cook to the proper temperature and you should be fine. I would like to see the smoker you got, how much did you pay? if you can send me some pics and the dimensions i am interested in seeing it. email@example.com. do you prefer pork or beef ribs? tell me what you like and i will cook it this weekend and do a video for you. keep on smokin, rico
It's a brandless model i got from amazon. it's good for a first model. It's the same shape but the size is a little bit smaller than the one in your video but it will do just fine for me. Since i'm a huge ribs fan, I would like to know if that is good for a first try. Do you have any suggestions on that, what meat I should get? The first smoke is planned for as soon as I get some smoke wood.
Hey Maarten, glad you liked it and that it helped. Let me know if you have any other questions. When is the first smoke? What are you going to smoke? what kind of smoker did you get? Keepme on Smokin my friend, Rico
Great vid bro...iv been researching on offset smoker for about a year now and now im gon start building my own. So my question is, does it make a difference if i build mine in a hexagon shape and not a cylinder shape like that?
hey, that's the same guy I was talking about, he does a hexagon smoker, its really nice. keep on smokin, rico
Thanks bro, iv also watched a guy who does that and his name is Allen. He builds some great pits. All the same thank you so much for the response i will definitely subscribe and keep watching
Hey Rutendo, thanks for watching. hexagon is better i think, that is how I am going to build mine. there is a channel i follow, I will have to find it and give you the link, he builds pits and he built a hexagon one. I think the fire boxes need to big larger and you want it to be a reverse flow type of pit. I will find the channel and send it ot you after while. keep on watching!!! Dont forget to subscribe and like!!! Keep on smokin, Rico
First of all, clean your grill plates! They are filthy!!
Hey Libra scales i appreciate the comment, I like to think of my grill as SEASONED. I will give it once going over soon. Do you do much smoking? Hope you subscribed, keep the comments coming. Keep on smokin, Rico
Just found your video. Absolutely loved it. It's definitely time someone is willing to help us out instead of wanting to charge us an arm and a leg for their knowledge. Smoke em' Ricco! !!!!
other than that good tutorial...thanks
next time clean your grates....get that crud off
great video just picked up a Oklahoma Joe was the best deal for the price I added a second temp gauge and wrapped the inner 2 grates where you have the water pan. placed the water pan close to the fire box using the pan and wrapped grates as heat deflector temp evened out to around 10 degrees from right to left now i have to see how the smoke flows. been watching videos for last 6 months think this is the 3rd time watching yours keep smoking :)
Thanks for the information. I will try, again, today. Yesterday could only get my temp to 200. Hoping to day for 225. We will see.
hey Sheila , try cracking the door to the firebox, i went tbriugh a lot of meat trying to get right Keep on Smokin
In your opinion which types are the best and what types of woods shouldn't you uses to smoke with if any. Also whats in your opinion is your best most tastest woods.
Hey Sam, sorry it took me so long to get back to you, i have been real sick, but yesterday i felt pretty good. When it comes to wood a lot is personal preference. i use a lot of oak (not red oak) i access to free oak so I use it. But I like hickory and mesquite. They say don't use pines and such they produce to much cresole I think. Just try different wood and see if you see a difference. again, try some hickory Keep on Smokin, Rico
like the video this type of smoker is a little more complex then some of the models i have seen but you did a great job at explaining how to work it... curious if you or anybody can make a video on the different types of smokers on the market and how to uses them. Just kind of curious on whats out there... interms of smokers.
Your right, I need to do a good video on the different types of smokers, I am buying a new computer and such, when I get the new system up and running i will do some research and perhaps i can put a good vid together on what to use and buy.
Of course what matters is if you like the final product. Just a heads up heat rises so the temp at the thermometer in the lid is hotter than at the grill level. Lol as I type this you reveal that you have a smoke Digital thermometer. consider using that the whole cook one at grate level and the other in the meat. I too have a Oklahoma joe but mine if I don't have the door wide open my fire goes out. you shut your door and closed the vent!! yours has way better air flow than mine I envy you that. Good video I did enjoy it thanks
thanks man, Mine flows need to seal the doors and put some latches on them. I want to change the smoke stack to the otherr side and turn it into a reverse flow off set. keep on smokin man, Rico
Thanks so much for this video, man. I just got my fire box for my birthday and I'm gonna try to smoke some ribs today and this video is exactly what I needed to see.
Happy birthday Samuel, How did the ribs turn out? What kind of smoker did you get? Keep on Smokin, Rico
This is great! Just got a smoker for Father's Day and this was just what I needed to know. Went out and got the materials today, preparing tonight and will be smoking tomorrow. Will let you know how it goes.
great job, send me some pics at firstname.lastname@example.org My new coffee pot was delivered today i season it before heading up the hill to camp for a few days. when I get back we can figure out your temp issues. i rover cooked and smoked many chickens and ribs trying to learn my pit. "Keep on Smokin'" Rico
Rico, it turned out great. I have the OK Joe's Combo Smoker and Grill. The firebox is about same size as yours, but the smoker is only half the size to make room for the propane grill next to it. I started with a full chimney of charcoal and a couple small logs, but at the first check it was pushing 500 degrees!!! Tried to cool it down with the vents, but was way too much heat so I ended up taking most of the fuel out and started over with half a chimney of charcoal and one log. Best I could regulate the temp to was between 290 and 310, and the only way I could get it down close to 250 was if the fuel was just about out. Maybe with practice I'll get better at that, but didn't seem to affect the outcome too much. I smoked a whole chicken (5 lbs) and a 5 lb pork butt. The chicken was in a small pan and pork butt was right on the grill with a small pan underneath the grill with two cans of Coke. I brined the chicken for a few hours before putting it on, the pork was just a light rub.Good advice on needing patience, during the 5 hours I let it smoke I was tempted to check quite a bit. Occupied my time by mowing the lawn and other chores. When it was all done I served it with a Carolina style mustard BBQ sauce...it was excellent and a lot of fun, thanks for the good advice!
Hey Dan, thanks for checking out the channel. What smoker did you get? What did you smoke/ How did it turn out? Any hoot, Keep on Smokin, Rico
very good video !
yes!! actually doing a picnic roast tomorrow!
Thanks Rob Ram, have you done any smoking? Keep on watching and keep the feed back coming. Keep on Smokin, Rico