New here and new to smoking

[McFluffin]

My name is Jerry and I'm from northeast Texas. My wife bought me an Oklahoma Joes Highlander a few months back. I've tried ribs and pork butt a couple times, but I figured I should actually try to learn what I'm doing so I ended up here. About to try a ham for Thanksgiving. Not that it helps with this, but I've been homebrewing beer for about 25 years now.

[Spinaker]

Great to have you! Thank you for joining up. Let us know if you need any help getting to know the Oklahoma Joe! Here is a great landing page for a ton of information on the Oklahoma Joe. You can jump in on any of these discussions, or start your own if you have septic questions.

https://pitmaster.amazingribs.com/forum/log-burners/oklahoma-joe

Here is some more general information on running offsets.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/setup-and-modify-offset-smokers/

[dpearce]

Welcome to the Pit from Central Ohio! There's a wealth of information here and very helpful folks. I'm sure you'll find just the answers you're looking for.

For what it's worth, I used this recipe a couple times last year, and getting ready to use it at Christmas again this year. Came out great, family loved it and it was easier than I had first thought:

Double Smoked Ham

[CaptainMike]

Howdy Jerry, and welcome from The Great State of Jefferson!

[Purc]

Welcome to The Pit from DFW. Homebrew and homemade BBQ go together. Enjoy your time here. BTW, there are others who homebrew here as well.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

[mrichie1229]

Welcome to the Pit McFluffin. Members post a lot of good information on a wide range of topics, including home brewing.

[captainlee]

Welcome from Colorado, cool on the beer.

[LA Pork Butt]

Welcome to the Pit from Dallas,Texas! Pork Butt is the most forgiving peace of meat. Stick with it until you master fire control. Cook it at temperatures from 225-275. Cook it to an internal temperature of 200 and wrap it in aluminum foil and hold it in an ice chest for 2 hours. The entire cook will take 14 plus hours.

[Draznnl]

A warm ice chest. You want to hold temperature and the insulation of a cooler is excellent for that.

[RonB]

Welcome to The Pit Jerry.

[RiverJeff]

Welcome from Nebraska! You have a few neighbors here hold on!

[Donw]

Welcome from Maryland

[efincoop]

Welcome from the Granite state! I'm looking forward to seeing your posts and sharing information with you.

[Draznnl]

Hi Jerry. Welcome to the Pit from the Florida Suncoast. If you have any questions, ask away. Folks here love to help each other out.

[HawkerXP]

Welcome to the Pit, from a Gerry in Virginia!