I recently purchased and Oklahoma Joe highland . I have all the mods:hi temp gasket sealer around firebox and openings, high temperature silicone around all openings, extension elbow on the inside of the smokestack, also added clamps on the door to keep it sealed so it will not release smoke or heat.
when I have it totally cranking my temperature only reaches about 210° . I have the vent on the stack wide open and the door on the firebox vent wide open. Does anyone have any ideas how I can get us up to 225° – 250° ?
I started with kingsford charcoal out of a chimney.
i am using a mix of cherry and hickory on top. Fire is burning fine. Stack half open fire door vent full open.
I have a longhorn and had temperature issues too..I don't know what your outside temps are but you might consider a welding blanky from harbor trash. If the cooking chamber is cooling the air to much yoru temps will be down and it wont pull the air through as well.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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