new smoker!!!!!

[JustinCouch]

I just ordered an Oklahoma joe from wally world and my wife will be picking it up this afternoon. Hopefully I will be putting it together tonight and smoking tomorrow. Should I heat it up more than once before cooking? I have never had a new grill before.

[TX1911]

Just season it once and you'll be good to go.

Not a Lang man, personally, but here's how to season it.

https://www.langbbqsmokers.com/resource ... tions.html

[RUBYRW]

I have an Oklahoma Joe bought from there. Love it.

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[JustinCouch]

i was just informed by my wife that I will be at home by myself this weekend so I will be sure to stock up on miller lite and what ever I want to eat sat.

[bsooner75]

Congrats Justin. Enjoy!


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[JustinCouch]

just got back from wally world with one rack of baby backs and one whole chicken. I cant wait till tomorrow.

[JustinCouch]

Just got the longhorn put together and I am seasoning it right now. Can't wait until tomorrow.

[Txdragon]

Congrats! You're gonna love it!

[TX1911]

[OldUsedParts]

Looking forward to your Enjoyment

[Russ]

Any update jc?

Russ

[JustinCouch]

I definitely have to learn how to use it. Shiken looked great but had to finish in the oven. Got no pull back from the ribs. I used charcoal and wood chunks for smoke. I've got to get some sticks for next time. To those of y'all with a long horn, how much charcoal do y'all use, or do y'all only use sticks.

[Txdragon]

I have the highland (basically identical). I HIGHLY recommend a grate thermometer because the cook chamber door thermo is off by a lot; About 75-85 degrees. I only use my door thermo to watch for dips and spikes. It will settle after a bit if you're in the 250-300 range and be pretty darn close to spot on.. Anyhow..
Charcoal, I use about 8-12 lbs for ribs, 12-16 for pork butt, and up to 24 for brisket. Wood... I have difficulty keeping up with its demand. I've gone through about 60 splits for a large (18 lb) brisket. I've about given up using straight wood for any cooks longer than 6 hours on it.