OK Joe's have smokers at Lowe's but the metal is thin...I'm willing to spend $800-$1000 but not much more. From what I'm reading the current top of the line Ok Joe's is still trash.

Grilled some chicken breasts marinated in Italian dressing

it has to be an older one where the handles are welded on and the fire box is wlded too.

There was a time where a welded handles and a bolted on box was still a great smoker but they were rare. them things went to crap.

The badge has to look like this to be a "real OK Joes" the lettering is all inside the outline of OK.


https://i.redd.it/q3wiosdr5kjz.jpg


https://www.smokingmeatforums.com/me...eg.509098/full

The Yoder
https://i935.photobucket.com/albums/...psudzvfgoo.jpg

The steaks
https://i935.photobucket.com/albums/...psdqhjth3m.jpg

Started the charcoal
https://i935.photobucket.com/albums/...ps0sh5y5k4.jpg

A chunk of cherry wood and a little pee-can as well
https://i935.photobucket.com/albums/...psv2ggufhd.jpg

Fresh in the smoker
https://i935.photobucket.com/albums/...psn9w42kzl.jpg

Coal ready to sear
https://i935.photobucket.com/albums/...psdg3f8w4p.jpg

The sear
https://i935.photobucket.com/albums/...pso14kmodv.jpg

Finished product
https://i935.photobucket.com/albums/...psyrfsiz7t.jpg

Medium, medium rare(the way I like my steak)
https://i935.photobucket.com/albums/...ps5fwekqcz.jpg

Smoke ring
https://i935.photobucket.com/albums/...pss5y03ygz.jpg

It was awesome yum!

Looks awesome.

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If you can find a pre 97 New Braunfels it was built like a submarine. Char Broiler LLC bought New Braunfels and Oklahoma Joe's and made them subsidiaries. Dont thing they make anything now out of the NB name, and finding the old ones are near impossible in any kind of condition. Its the fireboxes that burn out even the 1/4" steel so really your better off with bolt on so that part is replaceable. Also 1/8" vs 1/4" steel doesnt mean much in temperature retainment only really added weight. I would be fine the thinner gauge as long as the firebox is replaceable because it will burn out long before your smoke chamber. Only disadvantage really would be needing modifications.

Very nice.

I'd stick my dick in it

Flat was a little on the dry side, probably was ready early. Burnt ends came out great. Love the bark. https://uploads.tapatalk-cdn.com/201...39564dc69f.jpghttps://uploads.tapatalk-cdn.com/201...7e699832b9.jpg

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The burnt ends look great and you have a heavy bark on the flat which not everyone can achieve. Nice.

Is this a good deal?

https://springfield.craigslist.org/f...897852284.html

What are you Smoking/Grilling/BBQ'ing this weekend?
 

The chickens were the best I’ve done on poultry, that was a real hit. The ribs were good, the pulled pork was ok.


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I think so as long as it passes inspection for rust. It looks fresh. Looks a little short but he 20" diameter makes it worth it.

Filet mignon, shrimp, and asparagus.

Yeah I put it back on unwrapped after I separated probably should have sacrificed the bark for moisture and wrapped it. Not bad for being my 4th brisket, learned for the next cook.

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