I just recently bought one and have had about 12 cooks. You cant smoke on the bottom rack. I do ribs and brisket on the top two racks and they come out great.
I use the upper shelves for smoking and put a drip pan/pan of water right on the center sear zone. I close the right stack the one on the shelf side and open the other stack 2 turns. In my experience the blower blows a lot of heat to the grills left side and if that stacks open you loose a lot of smoke, and heat and the meat on the other side doesn't get the smoke you want it to. Just my take on it maybe different units have their own bit of character for a lack of a better word.
I have had the same issues with flair ups, not easy to cook on like my Traeger but has a purpose. I may design a plate to go over the deflector to redirect the grease. Bacon was really hard to get used to. Great video. Keep my Traeger and this.
Great video! Have you tried anything else low and slow on this smoker? How was the performance, smoke taste, smoke ring, bark? Also any more issues with flare ups? Did you tryplacing the meat in a different area? I'm really considering buying one of these.
I have done a few low and slow cooks. It is best to keep these on the upper racks and use a drip pan. It really helps with the fire issue and keeping the grill clean. Smoke performance is good. I would say it is typical of a pellet grill. You can get good bark and smoke ring. I don't generally do a lot of wrapping so I am seeing smoking capabilities.
Great video, thanks for sharing info on this nice pellet grill. I also had the burning issue on my first pork butt. It seems like the lower grate is pretty much out of the question for any type of 'smoking'. I did try to address this by reaching out to Oklahoma Joe's and their response was: "As for the temperatures and smoking, this is a pellet grill, not specifically a smoker. Therefore, it is a grill that can add a mild smoky flavor on lower temperatures and the grates will be hot for searing." So not much from them. I think they need to release a flex rack for smoking, something a bit deeper to handle a full brisket. In the mean time, I'm going to try a stack-able stainless steel cooling rack. Also there is definitely a large temperature swing between the right and left sides, which can help when cooking for multiple tastes.
@@DerrickRiches I just bought and assembled this grill today and had the exact same problem with the inside lid sticker. I laughed pretty hard when your lid first opened. thanks for your video!
Man, I really wanted this grill but now I'm not sure. The burning of the pork butt is a real bummer. Also those flare ups are not good either. I've always been a fan of Oklahoma Joe's so it's a bit of a downer.
I just recently bought one and have had about 12 cooks. You cant smoke on the bottom rack. I do ribs and brisket on the top two racks and they come out great.
I use the upper shelves for smoking and put a drip pan/pan of water right on the center sear zone. I close the right stack the one on the shelf side and open the other stack 2 turns. In my experience the blower blows a lot of heat to the grills left side and if that stacks open you loose a lot of smoke, and heat and the meat on the other side doesn't get the smoke you want it to. Just my take on it maybe different units have their own bit of character for a lack of a better word.
Excellent review. Thank you for these videos. I particularly appreciate you testing both the smoking and grilling cooking methods for this grill.
Looks great! I noticed some people are using the higher racks for smoking. Think that would help with the burning?
Thanks for sharing the review Derrick! Interesting little cooker and I might just have to add this to my backyard collection.
Great work as always. Thank you.
I have had the same issues with flair ups, not easy to cook on like my Traeger but has a purpose. I may design a plate to go over the deflector to redirect the grease. Bacon was really hard to get used to. Great video. Keep my Traeger and this.
Quick question, when cooking with the griddle , do you remove the round grate in the middle,
Yes. The center section is removed when using any of the cooking accessories for this grill
Just move it to the middle rack and put a drip pan underneath. And you get better all around smoke and no mess to clean up
You should have put a water pan on the bottom grate and the meat on the shelf above it
If you want a better smoke flavor steaks do a reverse, smoke for 45min at 200 degree and then sear the steak.
Great video! Have you tried anything else low and slow on this smoker? How was the performance, smoke taste, smoke ring, bark? Also any more issues with flare ups? Did you tryplacing the meat in a different area? I'm really considering buying one of these.
I have done a few low and slow cooks. It is best to keep these on the upper racks and use a drip pan. It really helps with the fire issue and keeping the grill clean. Smoke performance is good. I would say it is typical of a pellet grill. You can get good bark and smoke ring. I don't generally do a lot of wrapping so I am seeing smoking capabilities.
@@DerrickRiches thanks for the reply. I'm probably gonna get this one or one of the Pit Boss Pro series.
I'm in between this and a masterbuilt gravity feed
@@PghMtbRides Yes! The new MB1050 looks promising!
Great video, thanks for sharing info on this nice pellet grill. I also had the burning issue on my first pork butt. It seems like the lower grate is pretty much out of the question for any type of 'smoking'. I did try to address this by reaching out to Oklahoma Joe's and their response was: "As for the temperatures and smoking, this is a pellet grill, not specifically a smoker. Therefore, it is a grill that can add a mild smoky flavor on lower temperatures and the grates will be hot for searing." So not much from them. I think they need to release a flex rack for smoking, something a bit deeper to handle a full brisket. In the mean time, I'm going to try a stack-able stainless steel cooling rack. Also there is definitely a large temperature swing between the right and left sides, which can help when cooking for multiple tastes.
How does it do with the cold? Does it retain heat well? Do you know how it stacks up to another pellet grill?
I see you had the same sticker problem on the lid as I had. lol
Oh. Don't get me started on the stickers! Oklahoma Joe's and their parent Char-Broil have been horrible about these for years.
@@DerrickRiches I just bought and assembled this grill today and had the exact same problem with the inside lid sticker. I laughed pretty hard when your lid first opened.
thanks for your video!
@@kamin28 And they claim that they have fixed this so the sticker comes right off.
@@DerrickRiches got mine today and stickers came right off.... thanks for video !
I got one this week 11/29/21 and the sticker was still a pain. I used a hair dryer and it helped to get it off
Maybe show a close-up of the cooked burgers? Yum.
Loved your video👍💖💖 a new friend is here
Man, I really wanted this grill but now I'm not sure. The burning of the pork butt is a real bummer. Also those flare ups are not good either. I've always been a fan of Oklahoma Joe's so it's a bit of a downer.
Made in America?
No. All Oklahoma Joe's products are made in China.
Where was pork