Awesome thanks

Is there a better place for smoker questions?

I want to know if anyone has an Oklahoma Joes Highland smoker, what their opinions are and what mods have been done or are needed. Chime in if you have the reverse model too.

https://mobileimages.lowes.com/produ...9143020310.jpg

really no one knows about the highlander? I need to update...

https://i.redd.it/gpnun6jvbzb11.png


Ribs are best cooked in top drawer.....

OMG! That’s amazing! LOL

Smoked Prime Rib in the smoke vault.

Just like Rudy's Timbone:D

I cooked mine in my new Traeger for the first time this year. It turned out great and was just as easy. Put it in and didn't open it for 3 hours, similar to smoker or overn.

I was going to you my pellet grill but the temp dipped into the 20's and the propane smoke vault holds temp better for me.

That looks too good to be Rudy's. Nice job, old man.

You two ever have a lack of smoke flavor when using the pellet smokers? I recently switched to one, and have had a bit of an issue with that. I bought a smoke tube off of Amazon to supplement, and it's helped a bit.

Yes i do another reason I prefer WSM or a Box smoker. I have not tried a smoke tube. I did buy one on clearance at Target actually forgot about it.

In KC for the game this weekend. Got to sample the KC Joes BBQ in its new location in the Power And Light. Brisket and Burnt Ends. I had to try the ketchup on the Mac and cheese. Don’t have to try it again.

Smoking some blue dragon by Green Zombie. It’s good weed

Was moving a little slower than usual yesterday so I did a pork pozole on the smoker. Mostly to get some crisp fresh air outside and also to impart some smokiness to it. Turned out really well. I ground up some annatto seeds to give it a deeper red/orange color and may experiment with it in my bbq rubs as well. It doesn't really impact any aroma or flavor, but works as a natural food coloring.

Chicharrones as a garnish FTW

https://i.imgur.com/mEp5gCp.jpg?1

https://i.imgur.com/LLj4Vov.jpg?1

Took a notion so there's a 14lb brisket in the Yoder Wichita. I've never cooked one that big or separated a brisket. I decided to try and separate the point from the flat after cooking. As I trimmed the fat I looked for the seam of fat between the parts of the brisket but I didn't see a real good definition between the two. Wish me luck!

I also bought a couple andouille's from Harter House made and I threw those on the smoker as well.

10lbs of wings smoked sauced and grilled. Sliced deli meat, grilled veggies sammie bar, lots of different sausages. Martini/Bloody Mary/ juice / mixers bar for supplied Sam's American Vodka. (my new favorite cheap vodka)

We are watching the Puppy Bowl.. tuning into game for last 2 minutes of each half and watching commercials on line during the second half.