New guy here

[christntdynomite]

Want to say hi to all,I'm new to smoking just bought my first Oklahoma joe smoker and figure this could be a good place to learn some tips,tricks, and recipes from people that have more experience!![emoji2] [emoji2]

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[Doug S.]

from Utah

This be the place to learn a few things

[Wingman]

from Tacoma, WA!

[SMOKE FREAK]

from Kansas
Is that a 16" or 20" OK Joe?
I have a 20" OK Joe Longhorn...
But it's about as old as you are

You got questions? Ask em and someone will be around to help ya out

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

[Mark R]

Welcome from Florida!

Ask away!

[christntdynomite]

from Kansas
Is that a 16" or 20" OK Joe?
I have a 20" OK Joe Longhorn...
But it's about as old as you are [emoji38]

You got questions? Ask em and someone will be around to help ya out

Mine is a highlander,its the smaller version.

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[christntdynomite]

Thank you all for the welcomes,my first question would be how do you not get the thick white smoke seems to me no matter what I do its just rolling out after I add my wood chuncks to my cooked down coals?The would seems to just smulder when I tone down my vents and I've been told its fine to have all that smoke but I've also been told you don't want all that dirty smoke?

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[SMOKE FREAK]

Thank you all for the welcomes,my first question would be how do you not get the thick white smoke seems to me no matter what I do its just rolling out after I add my wood chuncks to my cooked down coals?The would seems to just smulder when I tone down my vents and I've been told its fine to have all that smoke but I've also been told you don't want all that dirty smoke?

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Indeed dirty smoke makes for nasty 'cue...

First it sounds like you have too many coals for your cooker if you are trying to dial it back with the intake vents...That will cause the bad smoke from smoldering the wood...Perhaps too much wood at once?

I try to keep a bed of coals that doesn't need to have the intake vents pinched...Plenty of oxygen going to your fire is the key to clean smoke in my experience...However...I run my smoker with live fire and little to no smoldering...That can be done with your 16 incher but it takes patience and a lot of tending...But to me that is where the fun is...I love tending the fire

And NEVER close off the exhaust trying to control temps...

Soon someone else will tell you of the advantages of a charcoal basket and explain how that works for your smoker...It'll work for ya and make life easier if that's what you desire...

Which ever method you choose the key is experience...The more fires you light the more you will know what your smoker needs...

[christntdynomite]

Indeed dirty smoke makes for nasty 'cue...

First it sounds like you have too many coals for your cooker if you are trying to dial it back with the intake vents...That will cause the bad smoke from smoldering the wood...Perhaps too much wood at once?

I try to keep a bed of coals that doesn't need to have the intake vents pinched...Plenty of oxygen going to your fire is the key to clean smoke in my experience...However...I run my smoker with live fire and little to no smoldering...That can be done with your 16 incher but it takes patience and a lot of tending...But to me that is where the fun is...I love tending the fire

And NEVER close off the exhaust trying to control temps...

Soon someone else will tell you of the advantages of a charcoal basket and explain how that works for your smoker...It'll work for ya and make life easier if that's what you desire...

Which ever method you choose the key is experience...The more fires you light the more you will know what your smoker needs...

OK seems to me then that I am putting to many coals in my basket when I cook them down,because then once I get them all red I dump the chimney in my fire box and add a few wood chunks which would equal to much fuel to mantian at 250 ish.What your saying is control me temp with my charcoal/wood chuncks not my vents.OK I'm gonna start trying this and leave the vents open..

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[SMOKE FREAK]

OK seems to me then that I am putting to many coals in my basket when I cook them down,because then once I get them all red I dump the chimney in my fire box and add a few wood chunks which would equal to much fuel to mantian at 250 ish.What your saying is control me temp with my charcoal/wood chuncks not my vents.OK I'm gonna start trying this and leave the vents open..

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As much as possible...Sometimes the vents are your friend...Sometimes not...

[SMOKE FREAK]

Another thing is don't rush things as soon as you dump the lit coals in your smoker...I usually wait 45 minutes to an hour before adding meat to the grill...Takes time to heat the grill and stabilize the temps...

[BYBBQ]

from Florida

[christntdynomite]

Another thing is don't rush things as soon as you dump the lit coals in your smoker...I usually wait 45 minutes to an hour before adding meat to the grill...Takes time to heat the grill and stabilize the temps...

OK I got that down bring her up to temp, I did a half chimeny of coals this time with vents almost full open and it got me 270 and no thick smoke this round. Thank you for the response so fast I love tending to the fire too I think that makes it interesting

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[christntdynomite]

I'm from Arkansas by the way folks!!😆

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