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Oklahoma Joe's Bronco Drum Smoker

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  • tenphases
    commented on 's reply
    Got it for $90 woohoo

  • fracmeister
    commented on 's reply
    I spathcocked out of force of habit but left them together. I just like slicing them after spatchcocking as I cut them just like a turkey

  • Polarbear777
    commented on 's reply
    I used to always spatchcock or separate, but hanging them is just too easy and good.

  • fracmeister
    replied
    Crispy skin, really juicy meat. I have to admit the "hanging" method resulted in a juicier bird than did the conventional smoker.


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  • Jerod Broussard
    commented on 's reply
    That was corrected early. It was the inlet.

  • tenphases
    commented on 's reply
    I don't need it lol. I'm fighting the urge. I did the same at Aldi's and ended up buying 3 charbroil kamanders for 40$ apeice. They ended up being housewarming presents for my brothers who both got new places. The Kamanders are great btw

  • tenphases
    commented on 's reply
    Did you try the brickseek Walmart inventory checker? It helps me a lot.

  • fracmeister
    replied
    Originally posted by tenphases View Post
    My buddy has one and it's great!. There are more than a dozen in my area so I'm waiting for that drop to 125 and I'm going to snag a couple. One for me and one as a Christmas gift
    125? You are a bargain hunter!

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  • tenphases
    replied
    My buddy has one and it's great!. There are more than a dozen in my area so I'm waiting for that drop to 125 and I'm going to snag a couple. One for me and one as a Christmas gift

    Leave a comment:


  • fracmeister
    commented on 's reply
    They just suggest a burn in with half a basket of coals. They also suggest wiping the interior surfaces with vegetable oil after cleanup. I cooked porl belly burnt ends so right now there is plenty of oil. As soon as I get around to it I will wipe the stuff in there as I have another big cook for Sunday dinner. OK, just a 16 pound prime brisket and ribs. SO a small cook.

  • alion21
    commented on 's reply
    Any seasoning tips?
    I'm going to put it together after work tonight.

  • alion21
    commented on 's reply
    To search on walmart's site to show that it was available I had to select the individual store.  of the 8 stores around me it was available at 2 of them. 

    @fracmeister: ​​​​​​​Thanks for posting this, this is my first post but I did end up buying this tonight.

  • fracmeister
    commented on 's reply
    I had no alignment problems with anything except I had to push down on the axle a bit to get it to go through both holes. Of course if my DAD had been assembling it he would have left the bits that hold the axles not fully tightened until after the axle was in place. He was clever like that

  • jfmorris
    replied
    So have they fixed that issue with the smoke stack construction on these? I remember last year when it first came out, there was an issue when you assembled them, with alignment and fit of the two part stack, or maybe it was the inlet vent?

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  • fracmeister
    replied
    I am cooking 2 briskets. 6 racks of ribs, jalapeno poppers, sausages, grilled veggies and pork belly burnt ends. So it looks like a 3 smoker night! The Yoder, Weber and Oklahoma Joe all get filled up today. Out of an abundance of caution I smoked some bacon on it first (temperature errors not so important) after last night's burn in.


    STATUS: OK Joe is holding 223F on my first setting and no adjustments. Stable for an hour. Taking this as a sign from heaven,
    Last edited by fracmeister; August 13, 2019, 12:32 PM.

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