Ok Patrick has me getting the smoker bug again. Thanks !
This is my beast, its an Oklahoma Joe’s Longhorn Offset Smoker which is a good starter stick burner. I picked this up on sale at Lowes for $400, they assembled and delivered it. I think the weight is about 237 pounds, it seems a lot heavier. Two people could not lift this thing into a pickup truck to move it.
We used to do Ribs and Pork Butts in it all the time, Briskets also but that has a much longer cook time. At the fire pit I used to do hot dogs and a pot of chile beans on the fire pit cover, makes a great lunch while waiting for the main course to finish up. You can see my crew who knew when the beast came out they were going to eat good that night
The Brisket in that one pic was only about a 1/4 of the way cooked, still had like 8+ hours to go.
So I was telling Patrick, wrap up some potatoes, corn on the cob, etc with butter then in foil and throw it in the pit, they come out great. Don't forget the Kielbasa also, I am telling you these things just melt like butter and pop full of juice... SOOO GOOD
The Hot Wood is Oak which I used to just start the thing up with, after that makes a nice bed of coals I switch to Almond usually as it tastes much better and the smoke doesn't smell so strong. You can see it kicks out a bunch of smoke when starting it up.
It now sits in the garage, we moved and houses are very close together. Maybe I might risk it on the 4th of July
This is my beast, its an Oklahoma Joe’s Longhorn Offset Smoker which is a good starter stick burner. I picked this up on sale at Lowes for $400, they assembled and delivered it. I think the weight is about 237 pounds, it seems a lot heavier. Two people could not lift this thing into a pickup truck to move it.
We used to do Ribs and Pork Butts in it all the time, Briskets also but that has a much longer cook time. At the fire pit I used to do hot dogs and a pot of chile beans on the fire pit cover, makes a great lunch while waiting for the main course to finish up. You can see my crew who knew when the beast came out they were going to eat good that night
The Brisket in that one pic was only about a 1/4 of the way cooked, still had like 8+ hours to go.
So I was telling Patrick, wrap up some potatoes, corn on the cob, etc with butter then in foil and throw it in the pit, they come out great. Don't forget the Kielbasa also, I am telling you these things just melt like butter and pop full of juice... SOOO GOOD
The Hot Wood is Oak which I used to just start the thing up with, after that makes a nice bed of coals I switch to Almond usually as it tastes much better and the smoke doesn't smell so strong. You can see it kicks out a bunch of smoke when starting it up.
It now sits in the garage, we moved and houses are very close together. Maybe I might risk it on the 4th of July
