Monday, December 14, 2015

Oklahoma Joe 1060 Smoker

After a recent move I decided it was time to get a new smoker.  I loved my Chargriller Duo, but I was ready for an upgrade.  After scouring numerous sites and peering at an endless array of smokers at both ends of the spectrum I took a step back and thought about what I really needed as a backyard dabbler in smoky meatiness. I had outgrown the limited space of the Chargiller, and I have a separate grill now so I now longer need an "all in one" unit. I also am not ready to drop a couple of grand for a smoker, so keeping things in perspective I decided I would check out the Oklahoma Joe 1060.  The smoker is pretty well built and at 252lbs, pretty easy to maneuver around the patio. I believe it took me longer to find a sales associate to get it off the shelf than it did to put it together.

Having read some posts prior to putting it together I knew a tube of high temp RTV would come in handy while assembling the fire box and attaching it to the main cooking chamber.  I also added some to the smoke stack to ensure a good seal.  Once I had it all together I let the RTV set for a couple of hours prior to firing it up to season it. Prior to heating it up I used cooking spray to coat the inside of the cooking chamber, and then fired her up.

Since I offered up a hunk of meat for the Christmas party at work I decided doing a brisket was a perfect way to break in the new beast.   I also grabbed  a tritip for us to enjoy!

I put the brisket and tritip on at 0850 in the morning knowing I would probably not be pulling the brisket off until 9 or 930 tonight.  Brisket is a labor of love, especially if you are running a stick burner. Smoking a GOOD brisket is not an easy task, so throwing one on a brand new smoker is probably foolish, but I like a challenge.  Thinking back, I am pretty sure brisket was the first meat I ever smoked right next to a pork butt.

The tritip came off the rack about 3 1/2hrs in at 135 degrees with just enough smoke to be amazing. That will be our dinner, with more than enough left over for lunches and sharing at work. The brisket came off at just over 14hrs (fighting wind and rain) and looked absolutely amazing. While it wasn't quite as smoky as I like, it was tender, juicy, and delicious!!!
I learn something new every time I fire up a smoker, meat placement, fire management, and timing (patience) are all vital to ensuring a successful smoke. The biggest take away from this smoke was fire management.  The smoke box is much bigger than my last, and the cooking chamber is 2x as big, so sufficient fuel x proper placement = amazing food!