Smoker Mods: What Worked?
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- Опубліковано 9 кві 2017
- After several uses, I give a rundown on which modifications to the Oklahoma Joe's Highland Offset Smoker were worth it, and which ones fell short.
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Thank you for the video! Im currently working on my new Oklahoma Joe Highland mods this weekend! But I remember something yesterday that caught my attention. I noticed many are placing the Toggle Clamps more or less in the same area, as you did. But yesterday, I closed the cooking chamber door and stuck my head (yeah the wife says she was rushing for her cell phone to get a pic of me doing this lol),..stuck my head inside the smoking chamber and looked through the opening into the cooking chamber at the lid. My corners were sealed as I saw NO sunlight coming through. My area of weakness or where light does come through, is just below the handle! A huge gap! So Im gonna first try and doubling up on the gasket just in the weak areas. And on the tight areas, still place the gasket, but stretch it first to thin it out. Wish me luck !! lol.
Yeah, every cooker is a little different. I think I showed it in my very first video about the mods that I had a little bow in the door on the left side which created a slight gap. Have fun!
@@CookingWithRy I've seen the same, the build quality seems to be a bit hit and miss with these guys, that's why some the gaskets work fine like in your case, others have tried it and said it didn't work, had to go with silicone, and the very lucky ones it works straight out of the box very well (although this seems to be the vast minority).
Love the mods you did to make it work, very helpful! I do wish it would come like this from the factory though!
I bought an Oklahoma joes highland about 2 months ago. I went on UA-cam for some hints on the smoker and cooking on it. I must say that out of the videos I see, yours are the best. You seem like the average guy that likes to cook and have fun doing it. Thanks for the tips and please keep them coming!!
I put my OJ smoker together yesterday. Thanks for taking the time to post this. It's very helpful.
Great video Ry! I just picked up a Highland on sale and this is very helpful. I already installed the lid gasket and ordered a basket. Also ordered an exhaust pipe extension because youtube testing showed it doubled the air flow. I added an Oklahoma Joe's thermometer on the other side like you did. I have some high heat sealant ready to install. Waiting to see where the temps are to decide if I need the bottom plate. Thanks!
I agree with you Ry I didn't notice to much difference with the door latches and on top of that they don't look very good. I'm thinking about taking these off.
Thanks Ry.
Watch a lot of your videos. Hope your health is back to normal. Thanks from South Africa 🇿🇦
Looks like alot of hard work for some delicious food for the family. Great job good ideas. Thank you
thanks for your help!!! Can't wait to start my modifications!!!
Thanks! I hope they're helpful.
I really like your obsession (?) with cooking and smoking. You are my mentor!
Very helpful video on what can work and what may not
Thanks!
Thanks for the video. I just got my Smokin Joe. I've never smoked anything before, and all this information give me confidence.
Cool! Enjoy that smoker :)
Cooking With Ry I'm planning to! lol seriously, thanks for all the tips! I got mine this Monday and Tuesday we got the first of three days of rain. I'm waiting for it to stop before seasoning my grill. By the way, do you recommend putting the gasket on before or after your first cook? I'm thinking it would be wise to wait until after I season the grill so I can see where the smoke is leaking from, then sealing it. Make sense?
@@kencohagen4967 That will work. If the gasket seems a bit thick in areas you can just trim the fibrous part down with some sharp scissors :)
Very good video. Thanks for sharing.
Amazing, i have the same modz on my brinkmann... even the grommets
Hey Ry, Thanks for the tips on drilling out the grommet hole. It took me about an hour or so starting with a 1 1/4" step bit with my 3/8 corded drill to no avail. It went to about 3/4 of an inch and just kept spinning. So, I went to my 1/2" corded drill using regular HSS drill bits up to 1" then I was able to drill using the step bit for the remaining 1/4". Whew, it was an adventure, however having the smoker disassembled (it's going to the welder this Tuesday) made it easier as I put it on end and drilled down. Still a job. I also fixed the name plate by cutting off the blank studs with my Dremel then drilling two 3/32" holes on my drill press and bolted it on. Thanks again for all your tips and I may leave the latches off and see how it performs. I'm hoping to have it up and running this weekend for a party I'm throwing. I'm keeping my fingers crossed I git er done. Thanks for your awesome cooking vids and I will continue to watch your channel. Have a great day Ry.
Thanks so much. I wish I could have welded mine, but I'm enjoying the adventure :)
My fist mode rotisserie kit installation and second is cold smoke maker.
Next month adding Hight adjustable grates. mine is pallet one.
For paint, use krylon high heat with ceramic paint. It’s good to 2,000 degrees and matches the matte black color perfect. I sealed mine up with 3m fire barrier sealant (NOT the fire block sealant!!!) around every joint and then painted over it when dried.
This was very informative thank you for the tips!
You're very welcome. Glad it was helpful :)
The baffle plate is absolutely the best mod for this smoker. What I did for the clamps is got the smoker going after I installed the gasket and with the temperature gun looked for the weak spots and that where is installed them nice and tight.
I'd rank the baffle plate as the top mod as well.
I put red high temp rtv between the main chamber and fire box. The rtv didnt last too long. It started to leak smoke after two smoking sessions. Going to take it apart and place nomex gasket between them. Your videos are a great source of information.
Thanks! I almost did the nomex between the fire box and cook chamber, but went with the RTV. The way I did it was put a bead and let it dry fully so it created a solid gasket before I bolted the two together. I think one portion has failed, but the rest is still holding. I may have it welded in the next go around of mods :)
Thanks for the info!
Very helpful video. I installed my new baffle plates today. Also added a fire basket. Did a "high temp burn in" today. Ribs tomorrow. Looking forward to balanced temps all across the cooking surface.
I love the even temps. Enjoy the ribs!
The smoke stack elbow extension isnt about heat as much as its about smoke. It keeps the smoke from just rushing out of the cooking chamber because it's at the top, forcing the smoke to leave at grate level where the food is. This greatly increases smoke contact time with the food.
Excellent video Ry.
Thank you :)
Man I love my OKL Joe. You obviously love yours too.
Sometimes those gauges are adjustable. The gauge will rotate around the prob, so the needle is pointing to the correct number. It took me a couple of tries using boiling water.
Thanks Ry for all of the knowledge that you share . I started with a PBC and am adding a Gateway for larger cooks . You have helped me tremendously and I cannot thank you enough . I am going to install a WSM grommet on my new GDS, why do you use a step bit instead of a hole saw to install your probe ports ? Thanks again !
I’ve had terrible luck with hole saws…operator error 😂
Excellent, years old but still helpful!!!
Glad it was helpful!
I just got the Ok Joe’s Anthem Reverse Flow. Plan on doing the baffle upgrade, thinking it may be better than the factory computer engineered ones that came with it. I also heard that fire brick in the cook well can help with temp stability!
Great info thanks
I just added the Oklahoma Joe's gasket and will probably end up ripping it off. The door sealed well and I knew I should have waited a few more smokes before deciding to install the gasket. I'm hoping maybe the door will settle a bit, but doubtful given it's heavy guage steel. I don't want to install latches, but that would be the only way to get a good seal with the gasket installed.
I really liked that Vid. very informative !
Thank you :)
I just bought a smoker and stopped by to see what mods you made. I was already planning on gasketing. But my favorite mod was turning the temperature gauge so 225 is straight up. That never would have occurred to me.
Sometimes it's the simple things :)
Thanks for the tip on the RTV on the fire box. I already used it all the way around on my fire box (Lavalock), so I am not going to take it apart now. if it ends up being a problem I can get it welded, so not too worried about it. I have the seals for the doors, and I also have the door locks but will hold of on installing them for now. Thanks for the feedback. "D"
Some good ideas!
Thanks!
I'm looking into buying this grill but I do both smoke and direct grilling.
I know this a 3 yr old video, and I’m commenting very late 😜, but I just bought my first Oklahoma Joe’s Highland. I actually bought all your mods, except the clamps. Haven’t cooked on it yet since it has been below freezing in Indiana for pretty much the last month. I did get the elbow from the smoke stack to the grate. I’ll see if it matters or not. Only cost about $5. I love your videos 👍
Thanks! Have fun with that Highland once you thaw out :)
I cooked a rack of ribs a few days ago. I took the firebox off and installed a 1000 degree gasket between it and the smoking chamber. Mine leaks a small amount on the lower left of the cooking door, so I bought one latch. Hopefully over time the lid will conform enough I won’t have to use it. Want to get everything figured out before a brisket goes on it!!!
I added the same baffle plates and added an elbow to mine as well as welding the fire box at the seams
Yeah I wish I could have welded the firebox. I really need to learn some basic welding.
I did the baffle plates and extended the pipe with an slight elbow up and ran pipe to just past the right hinge. By doing this my airflow is an S pattern going under the plate back across to the pipe and back across. At the grill level I'm within 3 to 5 degrees.
Very nice !
Thanks!
Love the vids. I was wondering about the elbow on the chimney you mentioned being used by some for heat purposes. If you had it extending down to the cooking surface, wouldn’t that also keep more smoke above the cooking surface, keeping it around the meat longer? Or would it be negligible?
With the full baffle plates installed I decided it wasn't necessary :)
Ry, Great video. Did you bolt the baffle on or did you just set it in place?
I just set it in place. It's heavy enough to stay in position. :)
Great video! very helpful. Subbed and liked.
Thanks!
Wow all awesome and practical mods! Tku for sharing this with the World! You gained my subscription and Alert notifications!
Thanks!
Hey Ry, the best way to calibrate a thermometer is to use the ice method.The boiling method has too many variables to be accurate.
I've found that to not be as accurate many times with meat thermometers. I don't know if that's because they are designed to measure higher temperatures (it shouldn't), but I've tried both methods and prefer the boiling water method. Of course there are adjustments that have to be accounted for due to elevation, etc. Now, for mercury-based thermometers I agree that the ice method works best, by far.
Youcan adjust thermometers by turning the nut on back to calbrate
where did you find the baffle plates with holes. are they okj parts or generic.
Just a thought, I have never used those latches but it looks like they are adjustable. The lid may be heavy enough to keep pressure on the gasket to form a tight seal.
They do adjust, but I suspect the lid weight, in my case, is just as you suggest. The seal with just the gasket material is sufficient :)
@@CookingWithRy if you adjust it to push the lid down tighter you could avoid smoke leaks
@@mattchumoore4214 I ended up removing the clamps because they turned out to not be necessary.
Great Mods and Videos , I look @ your videos alot...especially the ones with you cooking briskets...one question about the gasket sealer (nomex), when you use the latches, did the latches press the Nomex gasket down enough where you don't need them as much, sort of like the latches and chamber door over time molded the gasket to lay flat enough to seal the smoke in
On my particular smoker, I found the latches to be unnecessary. The door with the gasket installed just seems to seal well enough without needing to engage the latches. That said, I think you have to see how well your door seals with the gasket alone, and if it still seems to need some help holding a tight seal, then latches would be the way to go in my opinion.
If I was doing it again, I would have waited to do the latches just to see if they were necessary.
I also purchased the Baffle plates, great even temp distribution
Ok Thanks....I will try the gasket sealer first..keep smokin...
Yep. Baffle plates were the best mod I did.
you can turn the thermometer to dial it in.Hold the nut om back abd turn the face. It should read 32 degrees in a glass of ice. We had to check and calibrate weekly in restaurants
I'll give that another try, but I attempted to do just that and it didn't rotate freely from the face of the dial. At this point I've just gotten used to it. Interesting that you use ice to calibrate. I do the opposite end of the spectrum and boil water to check for 212 F.
The thermometer in my smoker starts at 150 degrees Fahrenheit, hard to calibrate with ice water! Boiling water temp would have to be compensated for altitude. Best to benchmark off of a trusted digital thermometer or look up the altitude compansation for the boiling water technique....
great video, thank you. i suppose if anybody is using those tuning plates, they are forced into fat-side-DOWN when doing brisket since those tuning plates essentially force all heat to come up from the bottom?
I generally do fat side down anyway, but I have done fat side up and had good results. But your point is well taken :)
I just got my highland today. Question are the baffles easy to take in and out? I’m primarily using this as a grill and a back up smoker when my Traeger is full and I need more space. Thank you
Yes, fairly easy 👍
Hey Ry, thanks for the video, I ended up buying the baffle plate as well. One problem I am having is that I temped the left and right side of cooking chamber simaltanousily at grill level and I'm getting about a 30-40 degree difference. Has this happened to you, if so what did you do to fix it or minimize this as much as possible?
30-40 is totally acceptable :)
Ry, where did you get your baffle? Thanks. Just found your channel today, doing a great job on your videos.
Thanks! I purchased mine from BBQ Smoker Mods: bit.ly/2KMSPuI
Thank you sir.
Dude thanks so much for your walkthrough. I just ordered the baffle plates, a fire basket, an extra thermometer and the clamps and a stainless steel water pan. I don't think I'll install those door latches. My son did point out that the cooking chamber had gaps after installing the gasket. We have yet to finish assembling the smoker but we are nearly done.
You're very welcome! The baffle plates are by far the best mod I did. If you have some gap between the door and the cooking chamber body with the gasket installed, you might look at the strip of gasket along the top edge. If it's too thick the door might 'bind' a bit when closing. I've heard of some people 'shaving' that down a little bit and that helped their gap issue. Good luck!
I'm up to about an additional $400 in accessories at this point. I've ordered an injector system and a probe thermometer that has 6 probes and an app that I can control from my iPhone. Lechuca here we come!!!
Man that's robosmoker! :)
I'm going to be mod-ing one of these soon and wondered if you had it to redo would you use the firebox gasket (white, looks more like a boiler gasket) available by the same company on the firebox or with experience you feel using the gray material would still be the way to go. Thanks and great channel!
I would not. I actually did a later video showing how that gasket on the firebox failed (I should have known it would) and realizing that it really wasn't necessary :)
@@CookingWithRy Thanks for the reply. I just watched that video and saw how the firebox lid gasket failed but came away with one question from it. Would you build the rest of the box as you did with the gaskets between the two halves and silicon rtv on the one end? Thanks again.
Maybe the clamps helped more early on and helped shaped the door to fit the gasket via the heat and constant force?
That's very possible :)
Can I ask why you didn’t use the nomex gaskets on the sides of the firebox from the start. Was it cause of the bolts and if so how would you get past that problem? Just brought a Highland and am trying to mod it up right. Thanks for your video. Very informative.
I think I just felt that the high temp silicone would be good enough. I probably would still, in hindsight, use the Nomex gasket but the silicone has held up surprisingly well 😊
The latches need the rubber knobs replace with steal bolts. Rubber can melt! Even high temp rubber can melt since it is only rated at a few hundred degrees!
I ended up removing the latches, but in the few dozen times they were used there was no sign of melting. The door steel rarely got above 275 F.
Will that grommet fit on a 22.5 Weber kettle? If so where would you install it.
I'm not sure how it would perform on a charcoal grill like a standard kettle, as the logical place to put it would be in the bottom, not the lid, and down there it would be subjected to VERY high heat and direct flame at time. This grommet is normally installed on the Weber Smoky Mountain smoker, so I'm not sure it can even handle the kind of heat the lower half of a kettle would see.
Hey man, I was wondering if the basket in the fire box is necessary? Does it help with keeping a hotter fire? Do you think you could smoke just as good without it?
Is it necessary? No. Does it help with fire management? In my opinion, it sure does.
Thanks buddy. Loving your videos
Where did you get the baffle plate?
Ry, how, or if ever, do you clean your thermal probes? Enjoy your channel by the way..
Just hot water and a gentle scrub brush :)
What metal piece did you use on the backside of the grommet? I cant find that anywhere?
Not sure what you mean. The grommet is high temp silicone with no metal.
Can I ask why you put your wire grommet on the smoke stack side instead of the firebox side? Just trying to decide which side to put it on.
This way any wire going in is clear of the firebox door when it opens :)
Nice video, thanks! A question about the gasket though. Some ppl put the gasket on the chambers like you, and others put it on the doors. Why did you choose the chamber option?
It just seemed easier and I didn't see that there would be much difference :)
Great, thanks for the reply 👍🏻
Out of curiosity, have you thought about extending the stack length, or do you feel it gets enough air flow as is?
I don't have this smoker anymore, but it seemed to function fine with the standard length.
I installed the gasket, had a leak in two places. Installed the handles/fasteners, no more leaks.
See, every unit can be different. I had the latches and never needed them. Just like you, I've heard others swear by them :)
Cooking With Ry love your videos. I thought, I was a smoking nut until I started watching these videos. Man I suck. Hopefully I can gain must needed knowledge. Keep up the good work.
Great mod video. How and where can i get the pass through meat thermo?
Hi Carlos. It's available at Amazon here: www.amazon.com/Weber-Replacement-Grommet-Mountain-Cookers/dp/B0131L1P8A/ But I also have seen it for less just by searching for Weber Replacement Grommet. I can't remember where I purchased it, but I believe it was about $7 dollars. Thanks for the kind words :)
What is the name of the video where you talk about modding the baffle to fix your smoker?
I believe that was my very first video: ua-cam.com/video/_CD9_njWAzs/v-deo.html :)
Forgive this question if it's dumb if I'm cooking with a built-in meat probe in my smoker should I put the probe in the meat the entire process or just when I think it's done to check the temperature
I usually put it in at the beginning and leave it.
@@CookingWithRy thanks for the info!
If you ever tested it, what was the temperature difference (near side vs far side) without the baffle?
I never did try that test.
Bout to get a Oklahoma joe next month for me bday feb 19th
this video is alot easier to watch at 1.25 speed
Good call.
I’m in nursing school and I watch all my videos on 1.5 speed. Saves me so much time
Every walk though.. every time 🎯
For the thermometer that is 10* off, just twist the outside casing to calibrate.
I initially tried that and it wouldn't turn. After your comment I went out and gave it another go, and it still won't budge. Either I'm doing something wrong or this thermometer doesn't like to have its housing rotated.
When I got my grill, one of the 2 was visibly way of from the other. Was able to twist it back into place a lot easier than I liked. Looks like I have a couple mods to do on mine yet. Good video.
I'm going to have to give mine a closer look to see if I can get that to adjust. Thanks for the heads up :)
do you gets radiant heat from the baffle plate I purchase one of those as well and I felt like I had too much radiant heat on the bottom of my meat to the point where it was burning the bottom of the meat in long cooks
I haven't had that problem. The baffle plates have helped me even out the 'left to right' temp so that it's about a 10 degree difference now. But my Highland can run VERY hot. I've had to learn to manage the fire much better to keep it in those lower zones around 225. Are you actually having flame push from the firebox into the cook chamber? If that happens for any extended period, I can see those steel plates heating WAY up just like sear plates.
Have you ever used this smoker for direct grilling?
I haven't, but you absolutely can if you choose to. It comes with charcoal grates for the main cooking chamber, and it also comes with a cooking grate for the firebox, though it would be hard to fit a charcoal basket under that one. I guess you could just leave the basket out if you want to grill on the firebox side.
How do you deal with flames scorching the inside (top) of the firebox? Sometimes my fire flares up and burns the top of the firebox, resulting in a sooty-metallic taste on my meat.
I can't say that I've ever experienced sooty flavor on my meat, and I've had some ripping fires in there. One guess would be the wood. What kinds of wood are you using? How well seasoned are they? Also, was there any kind of coating applied to the inside of your firebox when you started using it? I'm not really sure what would cause a metallic taste to transfer to the meat.
I've been using Kingsford Hickory Logs and Cherry wood chunks for the majority of my cooks, there was no coating applied in the firebox other than grape seed oil ( I used when I initially seasoned the smoker). I've only had the sooty metallic taste twice out of about 15 cooks, but I felt like both those times the fire scorched the inside of the firebox to the point where I could smell the "sootiness"
Suave Johnson Hmmm. Can't imagine the cause. Hopefully it's gone now.
RY, what is the LARGEST HOLE in the Baffle Plate? Do they run like 1/8" - 1 or 1-1/4" .... I might make a few. Thanks n advance
The largest looks to be about 1" in diameter. Maybe a bit more.
I have about a 1/3 inch gap at the bottom of the lid for the cooking chamber and i have the same smoker and used the same gasket you did. Any reason why?
It could be that the gasket where it runs along the upper lip by the hinges is binding when the lid closes. You can trim that down a bit with some sharp scissors to lesson its thickness.
@@CookingWithRy thank you so much! I have the lid weighted down with a few logs to see if it forms better. Great videos!
Is one gasket pack all you needed for the whole grill ?
That’s all I needed. But I would only do the cook chamber door. The fire box door is just too hot.
Which baffle plates did you use?
bbqsmokermods.com/oem-smoker-mods-by-brand/oklahoma-joe-s/highland/oklahoma-joe-highland-horizontal-baffle-plate-heat-deflector-tuning-by-lavalockr.html
@@CookingWithRy thanks
Why not run your Temperature probe down through the smoke stack?? Thoughts??
I've just never liked doing that. Just personal preference :)
Does the baffle plate prevent the smoker from reaching 350° or higher?
No, with enough fuel and airflow I had no problem getting it to 350 😊
I have char griller offset smoker could that baffle plate fit my smoker?
I got this at bbqsmokermods.com/ They may have one that fits your model.
You need to adjust the clamps so they hold tighter.
I removed them. They were unnecessary.
Thanks going to do all but the clamps.
Where can i get a piece of metal for the baffle plate?
Thanks!
Hi Scott. I purchased a pre-made baffle plate from BBQ Smoker Mods: www.bbqsmokermods.com/product-p/ok-hor-tune-hl.htm
Did you make the baffle plate?
Hi. No, I purchased it from BBQ Smoker Mods bit.ly/2mO0r4G
where did you get the baffle plate?
This is where I purchased mine: bbqsmokermods.com/oem-smoker-mods-by-brand/oklahoma-joe-s/highland/oklahoma-joe-highland-horizontal-baffle-plate-heat-deflector-tuning-by-lavalockr.html
Ry have you tried the perfect draft..what are your thoughts on it
I haven't tried that or any similar dedicated blower products. My only concern with those is the fan pushing too many CFM and actually stirring up ash which could migrate into the cook chamber. My little battery powered fan pushes such a low CFM that it really doesn't disturb the ash in the firebox. That said, I've never tried anything like the perfect draft so my concerns may not even be an issue.
Cooking With Ry thanks for the reply I'm just can't get enough air into my firebox to get good smoke.. I literally open the door all the way and turn a box fan on low
Are you starting with a good bed of charcoal? Is the wood you're using sized properly (not too big) and seasoned (dry)? Are you using a charcoal/wood basket (this can help concentrate heat)? Lots of things can affect your ability to build and maintain a good fire.
Any dimensions on the charcoal box homemade?
I did a video on making it: ua-cam.com/video/O4mxUUE9OjI/v-deo.html
Where can I find those water pans?
I have them listed in my Amazon store: www.amazon.com/shop/cookwithry?listId=2YQFG0YWHU1VM That's where I bought mine :)
What thickness nomex did you use on the door?
I'm not sure what the thickness is, but this is the one I used: amzn.to/2DLgR28 It's still holding up well after a year.
Ok, thanks!
How does the grommet fit.
It fits perfectly in the hole, which is 1.25 inches diameter, I believe.
Where did you get the baffle?
I bought it at BBQ Smoker Mods: bit.ly/2KMSPuI :)
RTV Red Silicone for high temperature is safe for cooking using direct fire?
It's commonly used in that application depending on the rating of the individual product.
Although I think I mentioned in this video (which is quite a while ago) that I should have just used the Nomex gasket all around the firebox.
Thanks for your reply. I'm figuring how to fix a gasket in an oven door, that's why my concern with direct fire. I can import the nomex gasket from amazon to my country. Thanks!
@@arturocuellar5693 Yes, nomex is much better :)
What is your hole sizing on the grate?
Not sure what size you’re referring to with the grate.
@@CookingWithRy Baffel plate hole sizing my mistake. I was just curious what your smallest hole size is up to the biggest
@@elibarkman6766 Ah. I never really measured them and I don't have that smoker anymore.
It is what it is. The insulation it's the same.
Why not just cut a slit for the probes?
I just wanted something that sealed better for this :)
Man you need to tighten the clamps down there was no resistant when clamped Probly didn’t matter this was so long ago you Probly moved to more advanced smoker by now
I actually removed the clamps since I noticed no real difference.
2 hrs to drill your hole???
Was your drill in reverse?
Even with a step drill it should have only taken a minute or so. You also could have used a hole saw.
Yeah I wasn't doing it right :)
Cooking With Ry live and learn. Either way, got it done.
Shoulda just got a meater +
Tried it. Had inconsistent reception from inside the offset. Plus the ambient readings I got were wayyyyyy off when it did work.