Thank you, I have been struggling with my new Bronco. I realize I didn't fully understand the start up process and also, I need to be more patient. Much appreciated !!
Super happy you found my video to be useful, thanks for watching! Patients is key 👍🏻! Let me know if you have any questions as you work through mastering the start up process 👍🏻
Thank you again Mike, SUCCESS, I was able to start it up and easily maintain my temp for hours with one very small tap adjustment about 2 1/2 hours in. I was all jacked up until I saw this video, turning both dials, not patient enough with start up, etc. I was a little disappointed at first with my purchase. You got me squared away and you made me look good tonite. Thank you Sir !!!
Took me to watching this video to realize I have to ease into it . I had the coals lit well before they went in and had to fight it all the way to drop the temps. It's a very well built smoker with a personality lol lol if you wonna call it that!! Lol
BEST video on UA-cam. I just ordered the bronco pro yesterday and I’ve been searching UA-cam on how to use it since it’s my first smoker and this is absolutely the best one. Thank you.
Thanks Brother and thanks for watching! Welcome to the Bronco family, you’re gonna love it! Let me know if I can help when you get it up and going 👍🏻👊🏻!
Thank you Major Law! Im happy to see you bought a Bronco, you’re gonna love it 👍🏻! Let me know if I can help with the learning curve in any way. If you haven’t already please hit that like button and subscribe to my channel. Happy Smoking!
Thank you so much for this video! We just purchased this broncho and did our first rack of ribs on it today. Had a few mishaps with managing the temp -still turned out good but room to improve. Now that I've watched this video I know we will do so much better next time. Very educational, keep up the great content :) thanks from us in New Zealand!
Thank you so much for the kind words Krystal, makes my day! And, thanks for watching and subscribing, much appreciated! I am so happy my video was helpful and once these techniques are mastered the Bronco will be a breeze. Reach out anytime if I can help 👍🏻😊
Mike, I would like to thank you to for the excellent video on regulating temp and control of the bronco smoker. I watched your video twice and had seasoned my bronco the day before. Today I am cooking ribs and applied your advice for a 20 minute burn open and then close and regulate heat without over running temp. And it worked beautifully. I have been able to maintain a constant 250 temp or close to it with your advice. I am sold on your channel and want to thank you for the advice, thank you.
Mike! Outstanding instructional video for us folks that are newer to the smoking game. Our family has enjoyed several large proteins on our Bronco smoker way sooner than I imagined. I wish we were neighbors so I could taste test some of your creations. Stay smoky broseph!
Hey Michael, thanks for stopping by my friend & glad you have found my videos useful! Glad to hear you’ve had some awesome smokes, that’s what it’s all about Brother 👍🏻😊! If we were neighbors we would be “Q”ing it up 👊🏻!
Awesome Eric and glad you found it helpful 👍🏻! Thanks for watching and sharing and if not already, please subscribe to my channel. Happy Smoking Brother!
Thanks for watching Tom & glad you found the video useful! These steps will work ever time and will save you much heartache. If not already, please subscribe to my channel and hit that like button. Happy Smokin 👍🏻
Thank you Longdrive and thanks for watching! Please subscribe to my channel if not already, I have tons of Bronco/barrel smoker videos…welcome to the channel 👍🏻!
I never have to wait this long for the Bronco to come up to temp, usually takes only 15 - 20 minutes, now I will say that I live in Arizona where it's usually great weather, unless it's 120 outside but I guess for you guys living where it's much cooler, these long times before you can put your food on isn't unusual. None the less, great video and thanks!
Hi Vincent and thanks for watching! I do live in a warm and humid climate only being a little over an hour Northwest of Memphis, TN but I have found that it takes this long in order to have a good fire foundation that is yielding clean smoke. That said, it could be because of my climate. Thanks again for watching and if not already please subscribe to my channel and hit that like button 👍🏻
Thank you Cody & thanks watching! You will love the Bronco it’s one heck of a cooker! If not already, please subscribe to my channel and hit that like button 👍🏻
Thanks for the help man. I’ve been getting some dirty smoke a lot in mine but I realize now that I might be impatient and not setting aside enough time to let the smoker get to temp. Now I’m just running it without any meat to make sure I regulate the temp with clean smoke. Not throwing another brisket out until I get it dialed in.
You’re welcome Chris! My start up process usually always runs about an hour on the Bronco before it’s ready. Just be patient with it and build in that extra time into your cooking timeline 👍🏻😊
Thank you so much your excellent instructions to control the temperature. I like to know how to use the “indirect low and slow “ cooking method with this smoker?
Thanks for watching Ken Li! The Bronco is a barrel smoker and on a barrel smoker you smoke pretty well direct even with the heat deflector in but the distance between the heat source and the meat allows for a low and slow smoke. The main thing is to master the temperature control techniques like the ones I shared in this video to allow you to smoke low and slow. I have a bunch of Bronco videos on my channel doing low and slow cooking. Check them out and let me know if you have any questions. Thanks Brother and if not already please subscribe to my channel and like the video…Happy Smokin!
Thanks Kenney and thanks for watching! I recommend that you do, you will love it! If not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻
Glad you stopped by Craig and thanks for watching! You’re going to love your Bronco and the proper start up procedure is key in maintaining a good steady temperature. Be sure and check out some more of my Bronco videos as well. If not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻
I just picked mine up yesterday and it’s already out there with a fire in it for the last 6 hours to do a burn off and to geP season it a bit and ear goes on it tomorrow
Awesome and welcome to the Bronco family, you are going to love it! Once you master the start up process it is one of the easiest and most efficient smokers to use. I’m happy to help in any way I can as you work toward mastering it…Happy Smoking 👍🏻
Thanks for the info. I Started my first smoke today, Pork butt. Wish I looked you up sooner. As of this writing it is still in the smoker and from what I gathered here I am on the right track. FYI You can use a wrench to calibrate your thermometer. I used a digital one and adjust the one on the smoker to match. The website wants you to boil water and adjust the temp to the temp of boiling water. I live at altitude so water boils at a different temp then at sea leave. So this just leaves more errors then how I did it.
Hey Blue Eagle, thanks for watching and thanks for the info on the thermometer! Also, glad to see that your on the right track. If not already please subscribe to my channel and hit that like button 👍🏻
@@BakersBBQ well it stalled out at 165 for about 2 hours. Wrapped in foil for the last 2 hours for the highest temp of 178f before running out of fuel after about 9 hours burn. Not bad but all the fat wasn't rendered. How are you setting up the fire box? I didn't make it neet just filled it up as much I could fit. Cook temp was about 235 to 250.
@@blueeagle9883 here is a video I did addressing that question somewhat and since making this video I have purchased the Bronco Pro charcoal pan and use it now (it will fit the regular Bronco with the heat deflector flipped). It’s much larger and I simply dump the charcoal in and go. I think I have a video or two on the pro pan, just look through my videos and see. Hopefully this video will help some 👍🏻. ua-cam.com/video/D-CKhVdJQag/v-deo.html
Good video. The only time I start my fire in the middle is if I doing a short cook. I usually start my fire off to the side let it burn across the basket on the okj UA-cam page they show both methods.
Thank ya Brother! I agree on lighting in the middle verses side…I was doing ribs and wanted the fire directly below for enhanced flavor. However, I have gotten 20+ hours using the “Pro Pan” and lightning in the middle. This Bronco is a beast. Thanks for watching and I enjoy having you in our Facebook group too Brother 👍🏻😊
You’re welcome & thanks for watching Isaias! I have changed my philosophy on leaving the exhaust wide open all the time contrary to poplar belief & here is the link to my video that will answer your question ua-cam.com/video/gTBo9eUxTmA/v-deo.htmlfeature=shared Happy Smokin!
Being a novice to smoking, this video really helped me get my temps exactly where I want them. The issue I'm having is, after putting anything on the grill and closing down the lid, I never get back to my desired temp. I have to kind of start over again adjusting the intake damper to get the temps back. Is there something I'm doing wrong? Again, great video.
Hey SureStoreX, thanks for stopping by and watching! Question; How long are you letting your smoker run during the start up phase once it comes up to the desired temp before you put your meat on? Once you hit your desired temperature you need to let it run for a bit longer before adding your meat to allow the temperature to settle in and for the smoke to clean up. Also, remember that when you put your meat on it is cold and will have a negative drawl on the smoker temperature but if you have started it up properly it will recover in about an hour or less back to the desired temperature. You just have to be patient and have faith in the process if you are doing it correctly. Give me a little more feedback based on my question and answer. Thanks again for watching 👍🏻
@@BakersBBQ Thank you for the quick reply. Once I get the temp to where I want. I've waited maybe 20 minutes. 20 minutes to start the fire, 20 minutes getting the right temp, and 20 minutes at the desired temp. Maybe I should wait a bit longer? It didn't even occur that the cold meat would affect the overall temperature. This info gives me an excuse to throw some meat on the grill again tonight. Thank you for the insight.
@@SureStoreX based on your feedback I think you just need to allow time for the smoker to come back up to temp after placing the meat on. Don’t make any adjustments after putting the meat on for a while and see if the temp starts working its way back to where you had it. Also, make sure of two things…first that the grease trap on the bottom of the smoker isn’t full and 2nd that your thermometer prob isn’t touching the meat. Let me know how it works out 👍🏻
Yeah I cook on a bronco. Amazing how stable it is. Can smoke a whole pork butt and never really have to mess the dampers. Always a Fun cook and boy can it get some smoke in the meat.
Thanks you so much for sharing this video. I recently purchased my Oklahoma Joe smoker and hope to use it this weekend. How many of the fire sticks did you place in your basket? Thanks in advance... 👍🏾
You’re welcome my friend and thank you for watching! I usually use 2 of the fire starters and that seems to me the right amount. Remember to let your fire go 20 minutes with everything open and then close the lid leaving the dampers wide open. As the temperature gets within about 15* of your desired cooking temp begin to dial down the intake as the temperature settles in. If not already please subscribe to my page and like the video. Happy Smoking 👍🏻
Great video. Thanks for the details, especially not overshooting. Didn’t expect a one hour adjustment period but if it works that’s most important. My question is how concerned are you about the smoke from unlit / black charcoal. Do you get any off flavor from this style?
Thanks Geffy7Video and thanks for watching and subscribing! I have never noticed an issue with the unlit charcoal. Barrel smokers are designed to cook that way. Here is my Blog where I cover everything talked about in this video. Let me know if I can help in any way with the Bronco…thanks again for watching 👍🏻 bakersbbq.net/f/the-proper-way-to-start-up-the-oklahoma-joe%E2%80%99s-bronco-drum-smoker
Thanks for the video. On average what is the temperature difference between the broncos gauge vs your digital one and does it run higher or lower . Thanks!
Thanks for watching Todd! My Bronco gauge has never been accurate and I believe it runs low by about 50*-60*. How is yours running? Thanks again for watching and if not already please subscribe to my channel and hit that like button…Happy Smokin 👍🏻
When doing long smokes you need to avoid opening the lid as much as possible. Also, make sure you go through the full start up process so that your coals are firing properly. Thanks for watching!
The OJB is the easiest to reach temp and bring down if you over shoot. Super responsive to damper controls. I love mine. Now the Akorn egg…different story, back off when you’re within 50 or 75 degrees, if you over shoot, you’re chasing it. That is one that’s hard to bring down. The flat top of the OJB is a good warmer for butter or sauces too. Good video, though.
Thank you for your video of the Oklahoma Joe do you still use the Oklahoma Joe Barrel smoker I am interested in buying one pretty soon I've been watching a lot of videos of the Oklahoma Joe Barrel smoker I like it so far how does it cook
Hi Alton, thanks for watching and stopping by! I do still use it and absolutely love it! Once you master the start up process as shown in this video it is very easy to maintain temp with and cook on. I have tons more Bronco videos on my channel so please subscribe to my channel and like this video. Also, here is an article that I wrote that discusses everything in this video as well bakersbbq.net/f/the-proper-way-to-start-up-the-oklahoma-joe%E2%80%99s-bronco-drum-smoker Happy Smoking 👍🏻
Thanks for stopping by and watching! I only use plain charcoal. You want a slow burn not a full fledge fire like you will have in an offset stick burner. If not already, please subscribe to my channel and like the video…Happy Smokin 👍🏻!
Thanks for watching Draco! No doubt barrel smoking is very different than offset smoking. With barrel smoking you don’t have a fire per say once you have it up and running & unlike offset smoking you are not pushing the fire. If you follow my process in this video you will be able to get it up to temp and to the right temp. In addition you should be able to get 10-12 hours of burn time in the regular pan without reloading. Let me know if you have anymore questions. If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻
Hey Steve, thanks for watching! You do not have to add charcoal or wood during the cooking process. You set up the charcoal pan with charcoal and wood and light it up according to the directions in this video and let it roll. I can get 10+ hours at 250* with the regular charcoal pan but I ordered the Bronco Pro charcoal pan and put it in my regular Bronco and now get 20+ hours at 250*. If set up and started correctly, that’s all you got to do…no adding throughout the cooking process. Here is a video of me discussing the charcoal pan and go look at my channel for other videos on this subject. If not already, please subscribe to my channel and like the video. Thanks! ua-cam.com/video/D-CKhVdJQag/v-deo.html
@@BakersBBQ well thanks for explaining that... I definitely like to add wood chips and chunks for added smoke during long smokes. Any chance you will review the pitt boss champion barrel smoker?
Hi Casey, there are many opinions on this but I have found briquettes work best for me, and I use wood chunks. Thanks for watching and let me know if you have any other questions. Also, if you haven’t already, please subscribe to my channel and hit that like button 👍🏻
What sort of fire starter did you use in the charcoal? I have not seen that type before. I have been having issues with the twisted up shredded paraffin soaked things.
Hey Justin thanks for stopping by and watching! It’s the Inkbird IRF-4S. It’s an excellent thermometer! Below is my review of it. If not already please subscribe to my channel and like the video 👍🏻 ua-cam.com/video/kEGXupgP5Ds/v-deo.html
Mike how long would it take for the coals to get completely white. Just purchased an Oklahoma Joe Bronco Pro from Amazon. I would probably let my coals get completely white for chicken and ribs. Your thoughts Good informative video
Thanks for watching George and glad you found the video helpful. I’m not sure how long that would take and not sure why you would want the coals to turn white, but I’m guessing about as long as a normal grill would if you were grilling. You can use the Bronco as a grill by inverting the heat deflector and sitting the charcoal basket on it which will raise the coals up under the cooking grate. If you don’t mind me asking what is your reasoning for white coals when smoking chicken and ribs? If not already please subscribe to my channel and like the video 👍🏻
@@BakersBBQ just how I was trained, to let the carbon burn off. I will generate a good coal base , then add chunks of fruit wood. I will be experimenting with my new toy. I found your video very informative
@@teeb571 sometimes I do but not always. Not using it allows for a unique experience of the juices dripping on the coals adding some additional delicious flavor! Thanks for watching 👍🏻
Inkbird Wireless IRF-4S Meat Thermometer | Product Review | Baker’s BBQ ua-cam.com/video/kEGXupgP5Ds/v-deo.html Here is the link to purchase the INKBIRD IRF-4S 1500FT Wireless Meat Thermometer for grilling & smoking please visit this link amzn.to/3Ur51Sz Thanks for watching 👍🏻👊🏻!!
Hey Michael, thanks for stopping by and watching! I usually don’t use the diffuser. I like the juice dripping on the coals causing an enhanced flavor. It will cook just fine with or without it. If not already please subscribe to my channel and hit that like button 👍🏻
@@michaelhenning2152 you’re welcome & welcome to the Bronco family! You’re gonna love it! You should be able to get about 10 hours with one pan and there were times I got 12+. I have since purchased the Bronco Pro pan and can get 20+ hours out of it. The Pro pan fits the regular Bronco just fine and is deeper. You can purchase the Pro pan on the Oklahoma Joe’s website. Here is a video I did on the regular charcoal pan 👍🏻 ua-cam.com/video/D-CKhVdJQag/v-deo.html
Thanks for stopping by Lynn! On the regular Bronco charcoal pan 10-12 hours and on the Bronco Pro charcoal pan 20+ hours is what I have experienced. The Bronco Pro pan will fit in the regular Bronco by simply inverting the heat deflector. If not already please subscribe to my channel and hit that like button 👍🏻
Hi Cindy, thanks for watching and subscribing! Yes, I recommend to season it according to the instruction manual. I haven’t had any issues with leakage but I do keep a door mat under my smoker to keep the concrete clean. You will find that the Bronco is a great cooker 👍🏻
Dirty smoke will be white and heavy where as clean smoke will have a light blue tint and will be light. I don’t have any grilling videos as I mainly focus on smoking and long cooks. I may add some grilling videos in the future though 👍🏻
I would not recommend it especially for long smokes but I guess you could if you were going to use it as a grill. Thanks for watching and if not already please subscribe to my channel and hit that like button 👍🏻!
BEST video on UA-cam. I just ordered the bronco pro yesterday and I’ve been searching UA-cam on how to use it since it’s my first smoker and this is absolutely the best one. Thank you.
Thank you, I have been struggling with my new Bronco. I realize I didn't fully understand the start up process and also, I need to be more patient. Much appreciated !!
Super happy you found my video to be useful, thanks for watching! Patients is key 👍🏻! Let me know if you have any questions as you work through mastering the start up process 👍🏻
Thank you so much recently got one and was struggling with it but this does help alot
@@Okkerd you’re welcome and glad it was helpful! Thanks for watching 👍🏻
Thank you again Mike, SUCCESS, I was able to start it up and easily maintain my temp for hours with one very small tap adjustment about 2 1/2 hours in. I was all jacked up until I saw this video, turning both dials, not patient enough with start up, etc. I was a little disappointed at first with my purchase. You got me squared away and you made me look good tonite. Thank you Sir !!!
You just made my day, Andy! Glad I was able to help and let me know if I can help in the future. Happy Smoking my friend 👍🏻
Took me to watching this video to realize I have to ease into it . I had the coals lit well before they went in and had to fight it all the way to drop the temps. It's a very well built smoker with a personality lol lol if you wonna call it that!! Lol
BEST video on UA-cam. I just ordered the bronco pro yesterday and I’ve been searching UA-cam on how to use it since it’s my first smoker and this is absolutely the best one. Thank you.
Thanks Brother and thanks for watching! Welcome to the Bronco family, you’re gonna love it! Let me know if I can help when you get it up and going 👍🏻👊🏻!
Man first video i found that helps alot. You explained it so well and very detailed. Appreciate the video been struggling this is perfect.
Thanks for watching and I am glad it helped you out! 👍🏻
Great job on showing how to get temps up on smoker
I just purchased a oklahoma joe smoker and tried it out last weekend. A LEARNING EXPERIENCE
Thank you Major Law! Im happy to see you bought a Bronco, you’re gonna love it 👍🏻! Let me know if I can help with the learning curve in any way. If you haven’t already please hit that like button and subscribe to my channel. Happy Smoking!
Thank you so much for this video! We just purchased this broncho and did our first rack of ribs on it today. Had a few mishaps with managing the temp -still turned out good but room to improve. Now that I've watched this video I know we will do so much better next time. Very educational, keep up the great content :) thanks from us in New Zealand!
Thank you so much for the kind words Krystal, makes my day! And, thanks for watching and subscribing, much appreciated! I am so happy my video was helpful and once these techniques are mastered the Bronco will be a breeze. Reach out anytime if I can help 👍🏻😊
Mike, I would like to thank you to for the excellent video on regulating temp and control of the bronco smoker. I watched your video twice and had seasoned my bronco the day before. Today I am cooking ribs and applied your advice for a 20 minute burn open and then close and regulate heat without over running temp. And it worked beautifully. I have been able to maintain a constant 250 temp or close to it with your advice. I am sold on your channel and want to thank you for the advice, thank you.
Wide Glide you just made my day! Thanks for watching and for the positive feedback! Let me know if I can help in any way…Happy Smoking my friend👍🏻👊🏻😊
Mike! Outstanding instructional video for us folks that are newer to the smoking game. Our family has enjoyed several large proteins on our Bronco smoker way sooner than I imagined. I wish we were neighbors so I could taste test some of your creations. Stay smoky broseph!
Hey Michael, thanks for stopping by my friend & glad you have found my videos useful! Glad to hear you’ve had some awesome smokes, that’s what it’s all about Brother 👍🏻😊! If we were neighbors we would be “Q”ing it up 👊🏻!
This has helped me immensely!!!! I've shared your video at lest 50 times on other Smoker groups for newbies like myself. Thank you so much!
Awesome Eric and glad you found it helpful 👍🏻! Thanks for watching and sharing and if not already, please subscribe to my channel. Happy Smoking Brother!
Video helped me out a lot. Did my first smoke yesterday. Was easily able to maintain and control my heat. Thanks !
Thanks for watching Tom & glad you found the video useful! These steps will work ever time and will save you much heartache. If not already, please subscribe to my channel and hit that like button. Happy Smokin 👍🏻
Great tips on start up and temp control. It really does work using your method! Thank you.
Awesome Pamela and you’re welcome! Thanks for watching & glad you found my method beneficial! Happy Smokin 👍🏻😊
Thank you for this detailed video, just got me a Bronco and this will set me on the right path...
Thank you Longdrive and thanks for watching! Please subscribe to my channel if not already, I have tons of Bronco/barrel smoker videos…welcome to the channel 👍🏻!
Mike, excellent tips here. Fluctuations of temperature can hurt the meal so bad.
Thanks and you’re so right 👍🏻
I never have to wait this long for the Bronco to come up to temp, usually takes only 15 - 20 minutes, now I will say that I live in Arizona where it's usually great weather, unless it's 120 outside but I guess for you guys living where it's much cooler, these long times before you can put your food on isn't unusual. None the less, great video and thanks!
Hi Vincent and thanks for watching! I do live in a warm and humid climate only being a little over an hour Northwest of Memphis, TN but I have found that it takes this long in order to have a good fire foundation that is yielding clean smoke. That said, it could be because of my climate. Thanks again for watching and if not already please subscribe to my channel and hit that like button 👍🏻
@@BakersBBQ I agree, the information you provided on the video is excellent! Thanks!
Thank you so much for that start up process. I was doing it all wrong.
You’re welcome and thank you for watching & subscribing! Let me know if you need any help as you master the start up process 👍🏻
Very nice video. Def want one of these now. Saved this video.
Thank you Cody & thanks watching! You will love the Bronco it’s one heck of a cooker! If not already, please subscribe to my channel and hit that like button 👍🏻
Thank you for the information. I hope to get the Oklahoma Joe Bronco one of these days! Have a great day!
You’re welcome Brother! You will love the Bronco and it puts off some killer BBQ! Thanks for watching 👍🏻
Thanks for the help man. I’ve been getting some dirty smoke a lot in mine but I realize now that I might be impatient and not setting aside enough time to let the smoker get to temp. Now I’m just running it without any meat to make sure I regulate the temp with clean smoke. Not throwing another brisket out until I get it dialed in.
You’re welcome Chris! My start up process usually always runs about an hour on the Bronco before it’s ready. Just be patient with it and build in that extra time into your cooking timeline 👍🏻😊
@@BakersBBQ thanks for the help! I just started mine about an hour ago and have got good clean looking smoke running at about 225.
That’s what I’m talking about Brother! Let me know if I can help in any way! Happy Smoking 👍🏻😊
Thank you so much your excellent instructions to control the temperature. I like to know how to use the “indirect low and slow “ cooking method with this smoker?
Thanks for watching Ken Li! The Bronco is a barrel smoker and on a barrel smoker you smoke pretty well direct even with the heat deflector in but the distance between the heat source and the meat allows for a low and slow smoke. The main thing is to master the temperature control techniques like the ones I shared in this video to allow you to smoke low and slow. I have a bunch of Bronco videos on my channel doing low and slow cooking. Check them out and let me know if you have any questions. Thanks Brother and if not already please subscribe to my channel and like the video…Happy Smokin!
Thinking of getting one! Good video!
Thanks Kenney and thanks for watching! I recommend that you do, you will love it! If not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻
I have yet to assemble my new Bronco but I'm also checking videos such as yours much appreciated sir 👍🏿😎💪🏿
Glad you stopped by Craig and thanks for watching! You’re going to love your Bronco and the proper start up procedure is key in maintaining a good steady temperature. Be sure and check out some more of my Bronco videos as well. If not already, please subscribe to my channel and hit that like button…Happy Smoking 👍🏻
I just picked mine up yesterday and it’s already out there with a fire in it for the last 6 hours to do a burn off and to geP season it a bit and ear goes on it tomorrow
I should say i just picked up the Bronco been running a Highland offset
Awesome and welcome to the Bronco family, you are going to love it! Once you master the start up process it is one of the easiest and most efficient smokers to use. I’m happy to help in any way I can as you work toward mastering it…Happy Smoking 👍🏻
Thanks for the info. I Started my first smoke today, Pork butt. Wish I looked you up sooner. As of this writing it is still in the smoker and from what I gathered here I am on the right track.
FYI You can use a wrench to calibrate your thermometer. I used a digital one and adjust the one on the smoker to match. The website wants you to boil water and adjust the temp to the temp of boiling water. I live at altitude so water boils at a different temp then at sea leave. So this just leaves more errors then how I did it.
Hey Blue Eagle, thanks for watching and thanks for the info on the thermometer! Also, glad to see that your on the right track. If not already please subscribe to my channel and hit that like button 👍🏻
@@BakersBBQ well it stalled out at 165 for about 2 hours. Wrapped in foil for the last 2 hours for the highest temp of 178f before running out of fuel after about 9 hours burn. Not bad but all the fat wasn't rendered. How are you setting up the fire box? I didn't make it neet just filled it up as much I could fit. Cook temp was about 235 to 250.
@@blueeagle9883 here is a video I did addressing that question somewhat and since making this video I have purchased the Bronco Pro charcoal pan and use it now (it will fit the regular Bronco with the heat deflector flipped). It’s much larger and I simply dump the charcoal in and go. I think I have a video or two on the pro pan, just look through my videos and see. Hopefully this video will help some 👍🏻. ua-cam.com/video/D-CKhVdJQag/v-deo.html
Good video. The only time I start my fire in the middle is if I doing a short cook. I usually start my fire off to the side let it burn across the basket on the okj UA-cam page they show both methods.
Thank ya Brother! I agree on lighting in the middle verses side…I was doing ribs and wanted the fire directly below for enhanced flavor. However, I have gotten 20+ hours using the “Pro Pan” and lightning in the middle. This Bronco is a beast. Thanks for watching and I enjoy having you in our Facebook group too Brother 👍🏻😊
In what situation would you adjust the exhaust at any point? Thank you so much for the great video
You’re welcome & thanks for watching Isaias! I have changed my philosophy on leaving the exhaust wide open all the time contrary to poplar belief & here is the link to my video that will answer your question ua-cam.com/video/gTBo9eUxTmA/v-deo.htmlfeature=shared Happy Smokin!
Those fall trees in the background just make me want to smoke!!! Very nice scenery, what State you in if you don't mind me asking?
Thanks, it’s definitely a nice view…Missouri 👍🏻
Thank you
You’re welcome Dan and thanks for watching! If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻
Being a novice to smoking, this video really helped me get my temps exactly where I want them. The issue I'm having is, after putting anything on the grill and closing down the lid, I never get back to my desired temp. I have to kind of start over again adjusting the intake damper to get the temps back. Is there something I'm doing wrong?
Again, great video.
Hey SureStoreX, thanks for stopping by and watching! Question; How long are you letting your smoker run during the start up phase once it comes up to the desired temp before you put your meat on? Once you hit your desired temperature you need to let it run for a bit longer before adding your meat to allow the temperature to settle in and for the smoke to clean up. Also, remember that when you put your meat on it is cold and will have a negative drawl on the smoker temperature but if you have started it up properly it will recover in about an hour or less back to the desired temperature. You just have to be patient and have faith in the process if you are doing it correctly. Give me a little more feedback based on my question and answer. Thanks again for watching 👍🏻
@@BakersBBQ Thank you for the quick reply. Once I get the temp to where I want. I've waited maybe 20 minutes. 20 minutes to start the fire, 20 minutes getting the right temp, and 20 minutes at the desired temp.
Maybe I should wait a bit longer?
It didn't even occur that the cold meat would affect the overall temperature.
This info gives me an excuse to throw some meat on the grill again tonight.
Thank you for the insight.
@@SureStoreX based on your feedback I think you just need to allow time for the smoker to come back up to temp after placing the meat on. Don’t make any adjustments after putting the meat on for a while and see if the temp starts working its way back to where you had it. Also, make sure of two things…first that the grease trap on the bottom of the smoker isn’t full and 2nd that your thermometer prob isn’t touching the meat. Let me know how it works out 👍🏻
@@SureStoreX also here is my philosophy on adjusting the intake and exhaust
ua-cam.com/video/gTBo9eUxTmA/v-deo.html
Yeah I cook on a bronco. Amazing how stable it is. Can smoke a whole pork butt and never really have to mess the dampers. Always a Fun cook and boy can it get some smoke in the meat.
Yes sir, it’s an awesome smoker! Thanks for watching and if not already please subscribe to my channel and hit that like button 👍🏻
Thanks you so much for sharing this video. I recently purchased my Oklahoma Joe smoker and hope to use it this weekend.
How many of the fire sticks did you place in your basket?
Thanks in advance... 👍🏾
You’re welcome my friend and thank you for watching! I usually use 2 of the fire starters and that seems to me the right amount. Remember to let your fire go 20 minutes with everything open and then close the lid leaving the dampers wide open. As the temperature gets within about 15* of your desired cooking temp begin to dial down the intake as the temperature settles in. If not already please subscribe to my page and like the video. Happy Smoking 👍🏻
Great video. Thanks for the details, especially not overshooting. Didn’t expect a one hour adjustment period but if it works that’s most important. My question is how concerned are you about the smoke from unlit / black charcoal. Do you get any off flavor from this style?
Thanks Geffy7Video and thanks for watching and subscribing! I have never noticed an issue with the unlit charcoal. Barrel smokers are designed to cook that way. Here is my Blog where I cover everything talked about in this video. Let me know if I can help in any way with the Bronco…thanks again for watching 👍🏻
bakersbbq.net/f/the-proper-way-to-start-up-the-oklahoma-joe%E2%80%99s-bronco-drum-smoker
Thanks for the video. On average what is the temperature difference between the broncos gauge vs your digital one and does it run higher or lower . Thanks!
Thanks for watching Todd! My Bronco gauge has never been accurate and I believe it runs low by about 50*-60*. How is yours running? Thanks again for watching and if not already please subscribe to my channel and hit that like button…Happy Smokin 👍🏻
great info
Thanks Stelly 👍🏻
The moment I open the lid the temp drops so fast and then it takes ages to come back up
When doing long smokes you need to avoid opening the lid as much as possible. Also, make sure you go through the full start up process so that your coals are firing properly. Thanks for watching!
I noticed you weren’t using the middle deflector plate is there a reason?
I like the flavor I get better without it. Thanks for watching and if not already please subscribe to my channel 👍🏻
Great info!! =)
Thank ya my friend! Hopefully you will find it useful and thanks for watching 👍🏻😊
The OJB is the easiest to reach temp and bring down if you over shoot. Super responsive to damper controls. I love mine.
Now the Akorn egg…different story, back off when you’re within 50 or 75 degrees, if you over shoot, you’re chasing it. That is one that’s hard to bring down.
The flat top of the OJB is a good warmer for butter or sauces too. Good video, though.
Thank you for your video of the Oklahoma Joe do you still use the Oklahoma Joe Barrel smoker I am interested in buying one pretty soon I've been watching a lot of videos of the Oklahoma Joe Barrel smoker I like it so far how does it cook
Hi Alton, thanks for watching and stopping by! I do still use it and absolutely love it! Once you master the start up process as shown in this video it is very easy to maintain temp with and cook on. I have tons more Bronco videos on my channel so please subscribe to my channel and like this video. Also, here is an article that I wrote that discusses everything in this video as well bakersbbq.net/f/the-proper-way-to-start-up-the-oklahoma-joe%E2%80%99s-bronco-drum-smoker
Happy Smoking 👍🏻
Are you using plain charcoal briquets or presoaked charcoal like kingsford ‘match light’?
Thanks for stopping by and watching! I only use plain charcoal. You want a slow burn not a full fledge fire like you will have in an offset stick burner. If not already, please subscribe to my channel and like the video…Happy Smokin 👍🏻!
This smoker has frustrated me and I wish I just had an offset. Mainly due to the lack of access to the coal box. Makes long smokes hard
Thanks for watching Draco! No doubt barrel smoking is very different than offset smoking. With barrel smoking you don’t have a fire per say once you have it up and running & unlike offset smoking you are not pushing the fire. If you follow my process in this video you will be able to get it up to temp and to the right temp. In addition you should be able to get 10-12 hours of burn time in the regular pan without reloading. Let me know if you have anymore questions. If not already please subscribe to my channel and like the video…Happy Smokin 👍🏻
What was that thing you used to light the fire?
Turbo Torch Stick from Academy of Sports www.academy.com/p/turbo-blue-torch-stick . Thanks for watching & subscribing my friend 👍🏻
How do you keep adding wood during your smoke? Looks like there is no access to the fire without removing the racks and the meat?
Hey Steve, thanks for watching! You do not have to add charcoal or wood during the cooking process. You set up the charcoal pan with charcoal and wood and light it up according to the directions in this video and let it roll. I can get 10+ hours at 250* with the regular charcoal pan but I ordered the Bronco Pro charcoal pan and put it in my regular Bronco and now get 20+ hours at 250*. If set up and started correctly, that’s all you got to do…no adding throughout the cooking process. Here is a video of me discussing the charcoal pan and go look at my channel for other videos on this subject. If not already, please subscribe to my channel and like the video. Thanks! ua-cam.com/video/D-CKhVdJQag/v-deo.html
@@BakersBBQ well thanks for explaining that... I definitely like to add wood chips and chunks for added smoke during long smokes.
Any chance you will review the pitt boss champion barrel smoker?
@@franchise777 as of now I don’t have a plan to do that but may on the future 👍🏻
Where can I get a torch lighter like you show in your video?
Bought mine at Academy of Sports 👍🏻
Is it best to use briquettes or lump as the bed and chunks as the wood
Hi Casey, there are many opinions on this but I have found briquettes work best for me, and I use wood chunks. Thanks for watching and let me know if you have any other questions. Also, if you haven’t already, please subscribe to my channel and hit that like button 👍🏻
What sort of fire starter did you use in the charcoal?
I have not seen that type before.
I have been having issues with the twisted up shredded paraffin soaked things.
I’m sorry Andrew but I can’t remember the brand these were. I usually just use the tumble weed starters. Thanks for watching 👍🏻
What thermometer is that?
Hey Justin thanks for stopping by and watching! It’s the Inkbird IRF-4S. It’s an excellent thermometer! Below is my review of it. If not already please subscribe to my channel and like the video 👍🏻
ua-cam.com/video/kEGXupgP5Ds/v-deo.html
Mike how long would it take for the coals to get completely white. Just purchased an Oklahoma Joe Bronco Pro from Amazon. I would probably let my coals get completely white for chicken and ribs. Your thoughts
Good informative video
Thanks for watching George and glad you found the video helpful. I’m not sure how long that would take and not sure why you would want the coals to turn white, but I’m guessing about as long as a normal grill would if you were grilling. You can use the Bronco as a grill by inverting the heat deflector and sitting the charcoal basket on it which will raise the coals up under the cooking grate. If you don’t mind me asking what is your reasoning for white coals when smoking chicken and ribs? If not already please subscribe to my channel and like the video 👍🏻
@@BakersBBQ just how I was trained, to let the carbon burn off. I will generate a good coal base , then add chunks of fruit wood. I will be experimenting with my new toy. I found your video very informative
@@georgewatson3896 Thanks my friend and glad you found the video informative. Let me know if you have any more questions.
Do you use the heat diffuser?
@@teeb571 sometimes I do but not always. Not using it allows for a unique experience of the juices dripping on the coals adding some additional delicious flavor! Thanks for watching 👍🏻
@@BakersBBQ thanks for taking the time to post your video, I learned some things from you
You’re welcome and glad you find it useful!
What’s the thermometer called?
Inkbird Wireless IRF-4S Meat Thermometer | Product Review | Baker’s BBQ
ua-cam.com/video/kEGXupgP5Ds/v-deo.html
Here is the link to purchase the INKBIRD IRF-4S 1500FT Wireless Meat Thermometer for grilling & smoking please visit this link amzn.to/3Ur51Sz
Thanks for watching 👍🏻👊🏻!!
@@BakersBBQ thank you! Just set up my smoker (exact one in your video) all your videos have helped me prepare for a big bbq this weekend!
@JLarz awesome my friend! How did your BBQ go?
No diffuser plate?
Hey Michael, thanks for stopping by and watching! I usually don’t use the diffuser. I like the juice dripping on the coals causing an enhanced flavor. It will cook just fine with or without it. If not already please subscribe to my channel and hit that like button 👍🏻
@BakersBBQ thank you for the info ! Just got mine. Will it Make a 10 hour cook on one basket?
@@michaelhenning2152 you’re welcome & welcome to the Bronco family! You’re gonna love it! You should be able to get about 10 hours with one pan and there were times I got 12+. I have since purchased the Bronco Pro pan and can get 20+ hours out of it. The Pro pan fits the regular Bronco just fine and is deeper. You can purchase the Pro pan on the Oklahoma Joe’s website. Here is a video I did on the regular charcoal pan 👍🏻
ua-cam.com/video/D-CKhVdJQag/v-deo.html
My Oklahoma joe drum smoker will Easily dial down to 200 Degrees !!!
how long does the basket of coals last?
Thanks for stopping by Lynn! On the regular Bronco charcoal pan 10-12 hours and on the Bronco Pro charcoal pan 20+ hours is what I have experienced. The Bronco Pro pan will fit in the regular Bronco by simply inverting the heat deflector. If not already please subscribe to my channel and hit that like button 👍🏻
Do you recommend seasoning the Bronco before first smoke? And did your Bronco have any leaks?
Hi Cindy, thanks for watching and subscribing! Yes, I recommend to season it according to the instruction manual. I haven’t had any issues with leakage but I do keep a door mat under my smoker to keep the concrete clean. You will find that the Bronco is a great cooker 👍🏻
@@BakersBBQ How can you tell “dirty smoke” from clean smoke? Do you have a video showing how to just “grill” burgers etc?
Dirty smoke will be white and heavy where as clean smoke will have a light blue tint and will be light. I don’t have any grilling videos as I mainly focus on smoking and long cooks. I may add some grilling videos in the future though 👍🏻
Could you use lighter fluid in this?
I would not recommend it especially for long smokes but I guess you could if you were going to use it as a grill. Thanks for watching and if not already please subscribe to my channel and hit that like button 👍🏻!
BEST video on UA-cam. I just ordered the bronco pro yesterday and I’ve been searching UA-cam on how to use it since it’s my first smoker and this is absolutely the best one. Thank you.
Thanks Brother and thanks for watching! Welcome to the Bronco family, you’re gonna love it! Let me know if I can help when you get it going 👍🏻👊🏻!