chef free
Super Member
I bought myself a new smoker for my birthday! (The old one finally rusted out.)
I chose the Oklahoma Joe's Highland Reverse Flow smoker. It's an upgraded version of their original Highland smoker with all the mods enthusiasts were doing at home. It has plates which channel the smoke from the fire box to the far end of the cooking chamber; its chimney is at the end nearer the fire box so the smoke has to double back to escape. This keeps the entire cooking chamber very evenly heated. It can be used as a smoker or as a grill by moving the chimney to the traditional end.
Joe Davidson's story is that he was a well rigger in Oklahoma in the late '70's and early '80's, and he made a BBQ out of scrap oil pipes. His buddies told him to sell them so he made a dozen and took them to the Oklahoma State Fair. He sold out and came home with orders for over a hundred more! Like so many hobbyists who go pro, he soon found out why he wasn't a business man, so he sold out to Char-Broil in '98. Joe has opened four BBQ restaurants and continues to win contests across the nation.
It's very well built, 12 gauge steel construction, heavy duty coal racks, a fuel basket, easy to read, accurate thermometer, tight fitting dampers, porcelain cooking racks, and 10" steel wheels. It's pretty heavy at 200 lbs. but smart placement of the large wheels make it very easy to move. It took me as about as long to assemble it as it did for my wife to wash our two cars. All parts fit well and are completely painted (except the interior of course!)
I just finished my first tri tip, this smoker is the easiest one I ever used! It was no effort to keep the cooking chamber between 210 and 220 degrees because the fire box damper fit so tight and the fuel basket made banking the fire easy.
Chef Free sez: Recommendo!
Chef Free's BBQ rub:
1 T brown Sugar
1 T paprika
3/4 t salt
1/2 t ground black pepper
1/2 t onion powder
1/3 t garlic powder
1/4 t ground cumin
1/4 t ground red pepper
Makes enough for one rack of ribs or a tri tip, three chicken breasts or six legs or thighs.
Chef Free's BBQ sauce:
15 oz. can of tomato sauce
1/2 c molasses
1/2 c apple cider vinegar
1 batch of Chef Free's BBQ rub
Combine in a 1 qt. sauce pan and simmer on LOW for about an hour. Brush on meat for last 1/2 hour of smoking.
I chose the Oklahoma Joe's Highland Reverse Flow smoker. It's an upgraded version of their original Highland smoker with all the mods enthusiasts were doing at home. It has plates which channel the smoke from the fire box to the far end of the cooking chamber; its chimney is at the end nearer the fire box so the smoke has to double back to escape. This keeps the entire cooking chamber very evenly heated. It can be used as a smoker or as a grill by moving the chimney to the traditional end.
Joe Davidson's story is that he was a well rigger in Oklahoma in the late '70's and early '80's, and he made a BBQ out of scrap oil pipes. His buddies told him to sell them so he made a dozen and took them to the Oklahoma State Fair. He sold out and came home with orders for over a hundred more! Like so many hobbyists who go pro, he soon found out why he wasn't a business man, so he sold out to Char-Broil in '98. Joe has opened four BBQ restaurants and continues to win contests across the nation.
It's very well built, 12 gauge steel construction, heavy duty coal racks, a fuel basket, easy to read, accurate thermometer, tight fitting dampers, porcelain cooking racks, and 10" steel wheels. It's pretty heavy at 200 lbs. but smart placement of the large wheels make it very easy to move. It took me as about as long to assemble it as it did for my wife to wash our two cars. All parts fit well and are completely painted (except the interior of course!)
I just finished my first tri tip, this smoker is the easiest one I ever used! It was no effort to keep the cooking chamber between 210 and 220 degrees because the fire box damper fit so tight and the fuel basket made banking the fire easy.
Chef Free sez: Recommendo!
Chef Free's BBQ rub:
1 T brown Sugar
1 T paprika
3/4 t salt
1/2 t ground black pepper
1/2 t onion powder
1/3 t garlic powder
1/4 t ground cumin
1/4 t ground red pepper
Makes enough for one rack of ribs or a tri tip, three chicken breasts or six legs or thighs.
Chef Free's BBQ sauce:
15 oz. can of tomato sauce
1/2 c molasses
1/2 c apple cider vinegar
1 batch of Chef Free's BBQ rub
Combine in a 1 qt. sauce pan and simmer on LOW for about an hour. Brush on meat for last 1/2 hour of smoking.
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