Thread: Sausage and Smoke Cooking

I've seen the Oklahoma Joe offset, "wood fired" as I like to say around my health conscious wife and mother inlaw, smokers at Lowes for a reasonable price. In the future I may upgrade to that.

The Oklahoma Joe is a good offset. But there are a lot of mods you can make to it for much better performance. Tuning plates are a must from what I understand from guys I know who use them. Some steel plates of different widths to go from the open fire box into the cooking area to help give you a more even heat throughout the cooker. If need be, I’m sure I can get some pictures of what one friend of mine has

Originally Posted by Dieseld

The Oklahoma Joe is a good offset. But there are a lot of mods you can make to it for much better performance. Tuning plates are a must from what I understand from guys I know who use them. Some steel plates of different widths to go from the open fire box into the cooking area to help give you a more even heat throughout the cooker. If need be, I’m sure I can get some pictures of what one friend of mine has

I've read this. It's a basic unit that does need some upgrading. Tons of videos on Youtube for some of the best things to do to them. On the other hand, here in Canada we have a company, Broil King. They make an offset smoker. Pricey, but comes with all the mods done already. Twice as much tho.

Good deal, Andrew-I too tried smoking ribs and other meats on a gas grill for years until I got an actual smoker (kamado "egg" style for me). Pork shoulders (we call 'em Boston Butts down here) are dirt simple to do; just cook them anywhere between about 225-375 farenheit until the bone separates easily and/or a skewer goes in like butter; this usually happens somewhere between 195-205 internal temp. There are a million recipes online for various rubs, marinades, injections, mops, sauces, etc.

My youngest son works for my neighbor, who is an arborist/tree guy, so I've got plenty of pecan, hickory (very Southern), apple, cherry, etc., for smoking. Have fun!

Oh, and the Blanton's looks good too!

The mods are quite simple and don’t cost all that much. No point in spending double unless the main smoker body is better constructed.

The one main thing I’ve learned about pork shoulders is this. Cook them nekkid, no rub or anything else. When done rest and pull, then I take my rub, run it through a coffee grinder so it becomes a finish powder. Sprinkle it generously and let it sit for a few. Then mix the pork again so it s evenly spread. BAM!!! Flavor that’s out of this world

Your so right Dave, a sprinkle of rub seasoning after the chop really nails it. But I still rub because some of my rub enhances the bark I,m looking for. At the meet up at Charlies last year out of 4 shoulders I wasn't able to get much bark cause they all hovered like vultures grabbing it out of the pan as I was pulling. Lots f excuses about just wanting to get rid if all that burnt meat. Tc

I will agree TC, the bark can be very important. I also know our styles of cooking/smoking re very similar.
But if I use any rub before the cook, it's minimal. I've decided that, in my experience and the catering end of it, I lose too many pounds of meat to drying out. So on, let's say an 8 butt cook, only one will have the heavy rub and the others will be just dusted for a very thin bark.

Either way one chooses to do it, it's the right way. This is a "to each their own" decision.

Smoke on Brothers

You guys are Killing Me! My buddy doesn't have a smoker, but he does have a gas BBQ. But I miss my smoker!!

I'll be heading home on the 25th and I think I'll have the kids and grand kids over for some smoke cooked pulled pork the following Sunday. Maybe some corn pudding, green beans with bacon and some coleslaw. I'm thinking either homemade chocolate cake with homemade chocolate frosting or a 7Up pound cake with lemon glaze.

Smoked a nice Boston Butt yesterday over hickory. The doggone thing went 14hrs so it was too late for dinner. Sure was good today in sandwiches though.

Finally tried some of the Carolina Mustard sauce. Really good stuff! I've always been a fan of the vinegar/red pepper sauce on pork (still am) but the mustard sauce was a nice change.

Found a pork belly at the store, decided to make some burnt ends.



Can’t believe bbq season is almost over....