Do Smoker Mods Make a Difference? | Smoke Lab with Steve Gow | Oklahoma Joe's®️
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- čas přidán 10. 08. 2023
- Do modifications to an offset smoker really make a difference? Steve Gow from@SmokeTrailsBBQ cooks a brisket on a #Oklahomajoes Highland Offset Smoker and compares it to a brisket smoked on a highly modified Highland with a fire basket, air scoop, gasket seals, clamps, a grate-level stack and a stack extension.
Products used in this video Smoker Gasket: www.oklahomajoes.com/smoker-g...
Clamps/latches: www.oklahomajoes.com/smoker-l...
Charcoal Basket: www.oklahomajoes.com/charcoal...
Offset Smoker Brisket Recipe
Stack extension: When purchasing an exhaust extension make sure to measure the Outside Diameter (OD) of your stack as the diameter is different for the Highland and Longhorn.
Ingredients:
Meat
- 12-15 lb full packer brisket
Rub
- Spiceology SPG blend: spiceology.com/products/salt-...
Technique
- Trim brisket and rub. Let sit on counter for 30 minutes
- Place large water pan near the firebox side of the smoker
- Smoke at 250 degrees for around 5 hours until the brisket starts to visibly sweat moisture and probes at around 140-150 degrees internal.
- Increase temperature to 275-300 degrees for 5-7 hours until brisket probes at least 190-195 internal everywhere in the brisket
- Wrap brisket in butcher paper with beef tallow and clarified butter
- Place wrapped brisket in aluminum pan with quarter cup water added, foil top tightly. If aluminum pan is unavailable, wrap brisket with aluminum foil, ensuring liquid cannot leak from bottom.
- Place brisket into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 15-20 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees - recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.
- Remove brisket from wrap, slice against the grain and serve.
Pro tip I learned from watching Harry Soo. To stop the fat pooling on top of the brisket, put a hunk of wood under the brisket to raise the valley up level with the rest of the brisket.
Or do a better job trimming.
@@makingcash4life aerodynamics + waterproofing the roof = success
I think the first problem with both briskets was building a big, roaring fire. It does not take long splits, or lots of them, to properly run a small firebox with a modest coal bed. And whether good or bad, the water pan itself is affecting smoke and heat travel. Also, it would be interesting to make an adjustable scoop baffle where you could adjust the angle of the baffle to dial in the optimal scoop angle on various offsets to minimize the frontend hotspot. I agree with you that the foil boat would have helped the flat to catch up to the point. But with the foil boat method, it is a challenge to keep the flat from getting too pot roasty from steaming in the juices. A beefy, sweet flat versus a bland, pot roasty flat is what separates the men from the boys. Cudos for constant experimentation!
An adjustable baffle would be a really cool idea!
I love how thorough you are, Steve! Thank you for the video! I would love to see further investigation into the deflector plate. Is there a way we can setup or fabricate to get more grate usage? Maybe there is a design that can keep the meat from seeing the flames in the firebox completely that still cooks evenly? In my brisket classes with Jonny from Goldee’s he talks about how their M&M offset actually has top and bottom heat and that you need both to cook evenly.
For me Firebricks in the firebox made the most difference, easier fire management, less wood, less spikes.
I've heard good things!
Great idea. Where did u place the fire bricks? Under the fire, on each side of the fire or infront of the fire to block flames going into the cook chamber? Thanks.
@@joshwilkinson9350 I also don’t use any grate I burn the fire directly on them. I have tried multiple different ways and that works best for me
I agree but an extended stack is another must imo.
@@hardtruth2039hey👋🏻 what’s an extended stack?
Thanks for all the content and experimentation you do. It has allowed me to always produce good meats even though I do not have an offset or the experience that others may have. I was watching a recent post by made science bbq channel of his rotisserie brisket. I would love to see something build and don't to see more on this.
Finally someone does this comparison! Nice work!
Thanks!
With so many modifications made, how do you really know which ones did/didn't make a noticeable difference?
Cut the stack off mine and welded a 4" longer pipe on the ok joes smoker. Made a huge difference with pulling air through and keeping the box on fire!
I have pretty much the same mods on my OK Joe's smoker. I used the dryer elbow you mentioned. I also used a make shift "baffle". But, in my version I used one of the grates from the fire box and a couple bricks inside the cook chamber to prop up the water pan and placed it directly against the firebox opening. Only the top 2-3 inches of the opening is exposed. I have to replace the water pan after every cook. But, it seems to work well.
I have Oklahoma pallet grill and I added rotisserie kit and also adding cold smoke maker (diy) and welding a adjustable grill grates.
You and Mad Scientist Bbq (Jeremy Yoder) should do a collaboration video. That would be awesome.
I use the gaskets, as my smoker (Academy Sports Pecos) was leaking smoke bad, wild temp fluctuations. Gaskets did help with that.
Nice!
I like your little probe cage. Good idea.
Haha thanks!
Oklahoma Joe.
Would you consider redesigning your smokers so the smoke stack is at grate level? This seems like an essential change.
I was considering the scoop build when I first saw Jeremy's discovery of it. So, I am glad that you jumped in and did it the way you did. While trying to learn from your results, I believe that I may have something for you. The scoop-plate you installed only opens at the top directing the Hot Gasses straight up, as a single flow convection. Results, much hotter above the grate while much cooler below the grate. I think that if the scoop plate were designed to be just more like a "direct radiant shield" that is open at the top as yours is, drawing the hot gasses up, and open at the bottom below the cooking grate equally then the convective nature would draw the Hot Gasses up as normal, and as well draw the cooler gasses from below the grate up, and homogenize the temperatures to a lesser difference between top chamber and lower chamber temperatures. I would be looking at a design for this, sort of like channel iron in an up and down direction but made from sheet metal. I have already done the smoke collector at grate level with 4'' stack and at 24 inches tall with the tractor style weather cap. That kicked Old Joe in gear pretty good. Please let me know what you think of the dual uptake radiant shield idea. Cheers!
I think you are on to something. I believe [Moberg smokers?] has some kind of throat plate like that to block radiant heat, but it's open at the bottom and top. I think there needs to be some flow underneath for more even cooking. That being said, I think Franklin pitts and some other pitts I've seen just go straight up with no opening at the bottom so it's tough to say. Personally I'd experiment with a design that is open at the bottom as well.
@SmokeTrailsBBQ I have an Old Country Pecos and I did what I call a vertical baffle plate where it blocks the radiant heat and directs it upwards immediately..I also extended the stack and put in 3/8" tuning plates just to add some more thermal mass at the bottom..What I'm thinking of doing is drilling a few large holes in the vertical baffle plate in order to allow more of the radiant heat to escape at a lower level..As of now I do have temps within 5°-7° across the entire grate level though,but much higher temps at top of course..
I think the basket is a must IMO, I've tried cooks without it and I just struggled with fire management. With it I am in control of my fires much better hands down. I also added a few firebricks I had left over from my wood stove, can't hurt retaining more heat in anyway possible.
Stack ext is also a must in my opinion, depending on the weather I think the unit as is struggles with pulling air and keeping the fire going with the short stack. I've noticed a difference for sure with the stack ext in fire management.
My next mod is the dryer vent, want to see if makes a difference before possibly purchasing a stack lower kit online and drilling holes.
People rave about the scoop but most are using much bigger pits and larger fireboxes. However I will say the brisket bark on the smoker with it was way better looking for sure, so there is certainly something to it.
My smoker is stock. I place my water pan on the bottom grate next to the firebox I use a steel pan.
Oklahoma Joe give Steve another smoker so he can run a side by side brisket smoke comparison!
How about keep the scoop from the fire box and and another scoop on the chimney side at grate level so the heat has to pass under meat level?
One mod I'd like to see is a bigger, longer firebox but that might cost as much as the whole smoker.
That would be a cool one to try
I looked for one once. The box i ended i found did in fact end up costing a little more than i originally paid for my ok joes
Steve is the man!!!!
Thank you!
I have a request can you run a heat management plate with the internal lower exhaust elbow to keep the heat down low maybe you can run a bigger fire or more forgiving fire that way
If you did that that would really make me happy never seen that done before
i'll think about it!
@@SmokeTrailsBBQ thank you
Question what if you put a 3 port holes in the scoop to allow some air to flow through the bottom
I think that could work but you may need more than 3 holes. Perhaps a large gap at the bottom of the scoop to let air go down underneath
Have you tried the baffles plate
Have you ever looked into a tip top temp unit? It can attach to stack to keep your heat more regulated? Having to change one of your major mods mid smoke made it seem a little less valid imo. Good job. Lots of brisket to eat is good result.
I actually have one. I did a video with it a few years back. works well for semi set and forget cooking
Works really well with charcoal only, not sure it would work with splits.
Place a full water pan against the firebox opening in the cook chamber. The water will quickly boil, and the temperatures will level out.
I do have a water pan next to the opening but there's a gap to let hot air up. I find if it's too close to the FB opening all the hot air goes underneath and cooks the bottom of the brisket too fast. I have experimented with steel water pans in the FB itself and the boiling water does add humidity.
@@SmokeTrailsBBQ have you tried moving it down below the cooking grate ? It would give you more possible cooking space...but I'm curious what that would do to the airflow...maybe turn it into a kind of scoop like you had? Would be an interesting further experiment.
The stack extension is drawing to hard and your sucking flames into the cook chamber (could see it in one of the clips) You need a damper on top of the stack to dial it in. Could use a fire brick or something equivalent on top of the stack extension. Using a damper on that set up will also even out temps from end to end.
On a small pit like that, I’m in the no scoop, or no baffle camp.
It's possible, but I find the flames jump up when the chamber lid gets open. Otherwise they are pretty mellow. So it may just look like that on camera because the FB lid is open.
Mods for the judge to smoke brisket/ribs would be awesome. 🎉
Question: If I lower where the chimney is mounted below the cooking surface, could I get a more even heat? It's a $200 off-set that I'm doing mods to.
Yes, I moved the stack lower as you saw in this video and I get more even temperatures.
@@SmokeTrailsBBQ thanks. I just did the same and blocked off the higher chimney connection with a steel sheet and high-temp copper seal for engine exhaust. Also plant on putting insulation in the burner box as well as two additional thermostats at each end at the grill level.
Great video Steve! And I hate to sound like a broken record, but STEAM INJECTION!!!
soon!
I think you missed something: the 400 degree temps at the top of the cooker were most likely a result of the stack being lowered to grate level, not the scoop. Since hot air rises the air being bled out by the stack is not the hottest in the chamber. You should try the scoop with the stack in the stock upper position.
Hey Steve, have you tried the Bandera Vertical Smoker? I'm curious if vertical smokers outperform conventional offsets.
Did you make or purchase that warmer?
Can you show how to smoke a block of cheddar on the offset 🤔
Now that would be a challenge!
That requires smoking ... doable with a smoke generator pluged to the smoker ... not higher than 80-90 otherwise your cheddar will liquify like cheewize my friend ;)
What cutting board do you use?
It's a dalstrong cutting board
Here’s a mod that I was thinking of modify the scoop so that it looks like a pinwheel with triangle openings bent into the cook chamber so the air flow spins creating a vortex like convection ovens in theory it should provide heat above and below grate level and make even heat in the entire cook chamber?????
What do you guys think about smoker MODS? Do they make a difference? Let me know!
It seems like they do. You would think Oklahoma Joe's might consider redesigning their offsets, particularly their stack location. If you have their ear, maybe you can steer them in that direction.
I use the extended stack, the baffle and the fire basket. I also installed gasket and the locks to hold down my lid since it was indeed warped. All of these I believe have improved my temperature and efficiency of my cooks. I see a lot of arguments that mods aren’t necessary and I’m sure that the highland will work without them but nothing wrong with improvements if their proven to help.
What’s your opinion on a tuning plate ? Would a be a bad idea cause of the radiant heat?
@@user-zd4bt2pr7z They work well if you plan to load up your smoker all the way to the FB. They will still produce radiant heat, cook from the bottom up and have a hot spot by the FB.
They are simply fun to experiment with ... and a passion is a passion, right?! ... putting too much hope and too much "seriousness" into them is the trap ;)
What I like from the Oklahoma smoker is that it suits well for many kinds of mods ... like Android vs PCs or Apple computers ;)
As you do, we just need to avoid to blindly argue they are all awesome just because we spent money on them ... some will improve our smoking experience and like you noticed some other will make no real difference ... fun is the leading aagument I think ;)
Testing mods with good methology, good time and good scotch is the way to go ! :)
Oh btw ... I'm from Montreal/Quebec area so testing with a Montreal Smoke Meat sound likes a plan!
i watched you do that simple deflector plate that makes way more sense than the baffle systems I've seen. I'm going to cut the same plate into 3 equal smaller plates down to the bottom but not completely apart. adjust by either bending the 2 outer plates down or the center. and try to adjust more heat towards the bottom. i believe those companies use too much engineering and not enough simple common sense. i just custom fit a rotisserie in my longhorn. with a 17 1/2 x 14 x 6 in deep pan mounted in a steel plate to replace the 2 left baffle plates. and kept the 4 1/2 in, opening on the left end just like the baffle plates. and only used the 2 right plates. it gives me enough top to bottom clearance for up to a 20lb turkey or other rotisserie meats. this is where your plate comes in place of the 2 right baffle plates. hopefully after playing around with the plate adjustment i might just reach satisfaction. now comes the fun part. doing it. if i fail then back to the drawing board. I'm totally confident your idea should work. I'll let you know.
Very customer-friendly for a manufacturer to publish a video that implies (third-party or DIY) mods can improve their product.
Would love to see brisket fat cap up vs fat cap down
That would be a good one to revisit!
What was this knife you were slicing with?
It's a Dalstrong 14 inch slicer
What's the purpose of the butcher paper inside of a foil wrap?
I feel like the mods you make are to make your life a little easier wile smoking. Aka making the cheap offset easier to maintain. I think you could still get similar taste. But tge effort will be higher
Are we all gonna pretend we didn't see him slicing brisket with a full on sword?!? Lol
Best mods are air flow.
Time for a upgrade
We’re both briskets from the same animal?
Why 18 hrs?
It’s a show about barbecue. I’m not arguing - just giving feedback.
Thanks David Harbour for bbq videos and Stranger Things!
Personally I think if your smoker is leaking a bit of smoke it makes absolutely zero difference as that smoke probably wouldn’t have gone anywhere near the meat.
Why are we eating American BBQ but drinking Scotish whiskey?? Come on man. Gotta be BOURBON!!!! 🇺🇸
Looks like u need a old brozos
Your typhur is showing……. 🤣
You must spend 10,000's on Brisket.
AS soon as you wrap a brisket in foil, you have made a poor man's crock pot. That is not bbq. That is braising. Which makes good meat. But it is not bbq.
Never understood the black char all over.
Plus looks raw inside
Don’t love the random liquor content…
He enjoys a small scotch with his BBQ. What's wrong with that?
Can I rest my brisket in the oven at 150°?