Oklahoma Joe Reverse Flow Longhorn - new product?

[Nate]

I was trawling Lowes website today and stumbled across an Oklahoma Joe Longhorn that was a reverse flow and possibly converts to a regular offset. I hadn't seen or heard of this before. I'm not sure if it is new or not. I have seen plenty of conversion and mod options to make an offset a reverse flow but I have never seen an Oklahoma Joe like that straight from the manufacturer. The other weird thing is I can't get any more detail on their website.

Some things Lowes says in their description of the OK Joe Longhorn 751 Reverse Flow:

• Reverse-flow smoking for even heat and smoke
• 4 removable baffles and optional smokestack locations
• Large charcoal basket for easier fuel management
• Flexible configuration for heat and smoke control
• 1,060-sq in total cooking area provides ample room for your cooking needs
• Bottom metal shelf allows for storing of extra wood or charcoal
• Charcoal access door allows you to tend the fire easily

The part about 4 removable baffles & optional smokestack locations leads me to believe it can be turned into either the reverse or standard.

This seems like it could fix some of the issues that folks have with the OK Joes... I'm guessing it still may need some gasket work but not sure... If this is new and it is a fix then it would lead me to believe that they are listening to some feedback and seeing what other folks are doing... Also them adding the vertical offset to the mix makes it seem like they are trying to up the game a little bit in that sort of "no man's land" of that $500 - $750 price point for a decent smoker... little more than a COS but not quite enough for EOS.

Anyone seen, heard, or tried this yet? Is it old news that I totally just missed?





Thoughts?

[Mr. Bones]

Purty interestin', thanks fer postin'! I have an OKJ Highland, love it! At times, wish I had bought th' Longhorn, for real estate, but I'll git by

This looks t' be a "New Generation" of th' OKJ's, indicated externally by th' badging...

Cool improvements, but I'm also wondering "what else?" has been changed, such as metal thickness, etc. Given th' price difference, I'd haveta hope they were still making them just as 'good' as mine...

The baffles, n' charcoal basket are a welcome addition, though basket looks very thin, and not destined for longevity. Hard t' tell from the small pics...mebbe I'm way wrong. (Wouldn't be th' first time!)

Lowes also shows a Highland 'Reverse Flow' here

[Max Good]

Get ready for big surprises from Char-Broil in the coming year.

[Max Good]

We always respect manufacturer's roll out dates.

[Nate]

I completely understand... this one has me kind of intrigued though as it appears to look like there are going to be changes across a lot of the line and not just one thing.

[tbob4]

Good surprises, Max? You don't have to give details - just type "I'm dancing in my boots" for excited or "I'm in the dictionary section of the bookstore" for not so excited.

[Nate]

I agree Mr. Bones that I hope that they left the metal a thicker gauge. Granted they aren't going to be a lang or meadow creek cooker but for 1/3 the price I'm thinking if they "improved" the last model that it could be a good deal for that price range.

Max Good can't wait to hear what is new...

[Jerod Broussard]

The thing to do with that model would be to use a two plate system to make it a reverse-reverse flow smoker.

[DWCowles]

No, the best thing to do with it is leave it in the store

[tbob4]

Max Good - is this it?

[Mike76266]

I bought one of the reverse flow OK Joe Highland's a few months back. We're still getting acquainted. I've made some excellent pastrami in it, a great pulled pork, and really nice Boudin. (Smoked boudin is truly food of the Gods.) One good brisket, one not so good.

Overall, I think the problems I have with it are due to the guy tending the fire, but he's learning.

The sealing is decent, not great, and could be improved. Also, they STILL put the thermometer on the top. As has been speculated, you can move the exhaust pipe to the tradition spot, remove the baffle plate and have a regular COS.

At the end of the smoke, is it better than a straight offset? Some pitmasters say it's the only way to go. Others, like Aaron Franklin, say they aren't fans. So what's a mere BBQ mortal to do? Right now, play with it.

I'm not ready to weigh in as to whether it's better, but I will say that the reverse flow eliminates a number of the problems people modify COS to get around - the fire is baffled, the heat is more even, the reverse flow gives the meat more exposure to smoke. I'm thinking of extending the exhaust pipe down to the grill to get more smoke exposure.

I'll weigh in with some pictures in the near future.

But, if anyone else has played with one and has advice other than leave it at the store and which doesn't involve explosives, I hope you'll weigh in.

[Jerod Broussard]

LOVE me some grilled boudin. I grill until the skin pops.

[kmhfive]

Welcome to the Pit Mike76266 !

[Nate]

Mike76266 , thanks for the review and Welcome from Indiana!

[Mr. Bones]

I hope that they have left th' metal thickness th' same as mine...
I've been very happy with my OKJ Highland, which is 2 models previous to th' current one...
Mine came with a baffle / tunin' plate, an gaskets fer 300 delivered from 25 miles away...CL strikes again!

[DWCowles]

Welcome Mike76266 I'm a big reverse flow fan

[texastweeter]

Bought an Oklahoma joe longhorn (the one with the gas grill on the far right) for a buddy of mine a couple years ago as a wedding present. He has been pleased. I havnt had the pleasure of cooking on it yet, but he asked me to teach him how to do it right, so I am assuming I will be soon

[Mike76266]

I hope that they have left th' metal thickness th' same as mine...
I've been very happy with my OKJ Highland, which is 2 models previous to th' current one...
Mine came with a baffle / tunin' plate, an gaskets fer 300 delivered from 25 miles away...CL strikes again!

The metal is about 1/8 inch thick, how about yours?