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Fire management

Posted: Sat Oct 21, 2017 10:03 am
by JustinCouch
After a lot of practice I think I finally got my fire management down on the Oklahoma Joe. It took several attempts before I figured out the right combination of charcoal lump charcoal I meant to say and wood. I have been using way too much lump in the past. I used about half as much as I usually do and now that I have dry wood and everything is rolling along nicely. My temp now is about 270 which I hope is not too high for baby back ribs.. thank you all for your help.

Re: RE: Fire management

Posted: Sat Oct 21, 2017 10:12 am
by woodenvisions
JustinCouch wrote:After a lot of practice I think I finally got my fire management down on the Oklahoma Joe. It took several attempts before I figured out the right combination of charcoal lump charcoal I meant to say and wood. I have been using way too much lump in the past. I used about half as much as I usually do and now that I have dry wood and everything is rolling along nicely. My temp now is about 270 which I hope is not too high for baby back ribs.. thank you all for your help.
270 will be fine imo.
I stepped away from the 225/250 long ago for the ( management ) reason as well. I don't lose as much hair anymore trying for the 225/250.

In all honesty, I don't believe a difference happens, but that's just me.

Glad to hear you got it dialed in :)

Re: Fire management

Posted: Sat Oct 21, 2017 10:14 am
by JustinCouch
Didn't think I was ever going to get this thing figured out I'm sure glad I didn't lose patience and sell this thing.

Re: RE: Re: Fire management

Posted: Sat Oct 21, 2017 7:09 pm
by woodenvisions
JustinCouch wrote:Didn't think I was ever going to get this thing figured out I'm sure glad I didn't lose patience and sell this thing.
Been where you are right now...

Cept, I wasn't gonna sell my Akorn, it was on the launch pad ( The deck ) and counting down quickly!

Re: Fire management

Posted: Sat Oct 21, 2017 7:40 pm
by k.a.m.
We cook between 275° and 325° your'e fine at 270°. The first thing I tell folks when they venture off into the offset world is find your cookers sweet spot and let her cook there. You will enjoy your cooks much more that way. Congratulations on learning your cooker. :D

Re: Fire management

Posted: Sat Oct 21, 2017 8:50 pm
by Txdragon
Success!! :cheers: 270 is a great spot for the joe. Mine does just fine right there as well. Between 250 and 325 is easy money. Anything more or less is much more work.

Re: Fire management

Posted: Sun Oct 22, 2017 8:03 am
by txsmkmstr
Right there with ya.... fought a pit for over a year before discovering the joy of running the sweet spot. I would still own that pit if it hadn't proved to be too small for my needs (a whole 'nudder learning experience).

As I read somewhere on the interwebs.... 270* is the new 225* :chef: :chef: :chef:

Re: Fire management

Posted: Sun Oct 22, 2017 10:22 am
by CaptJack
IMO=.02¢
the ONLY thing that really benefits for long slow cooks in the Low 200°s is brisket - PERIOD
Pork butts = pulled pork, both ribs - all actually cook better in the high 200°s
and none of the poultries should be cooked below 300°- 325° is better or you get rubber skin