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Oklahoma Joe's Highland Reverse Flow Offset Smoker Optional smokestack locations let you choose between reverse flow smoking and traditional offset smoking Four baffles locked under porcelain-coated wire grates deliver even heat and smoke through cooking chamber Large charcoal basket provides a more efficient burn, easier tending and quicker clean-up Convenient firebox door makes clean-up quick and easy 619-square-inches of primary cooking space; 281-square-inches of secondary cooking space Warming area on firebox for added cooking versatility Cool-touch handles protect your hands from the heat Professional temperature gauge for accurate monitoring Large, wagon-style wheels for easy mobility Bottom shelf lets you keep cooking utensils and additional fuel close-by
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| Manufacturer | - |
|---|---|
| Brand | Oklahoma Joe's |
| Item model number | 17202052 |
| Color | Black |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 859195 |
|---|---|
| User Reviews and Ratings | 4.2 (60 ratings) 4.2 out of 5 stars |
| UPC | 099143020525 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
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Oklahoma Joe's Highland Reverse Flow Offset Smoker
Reviews: 60
Ratings:
(60)
Price:
$549.99
on
|
60 | (4.2) |
$549.99
on
|
I could have not made a better purchase. Matter of fact I bought a second one for our meat sells.
Great smoker. Like others who have commented, you must maintain the smoker, I also use peanut oil, and touch up the outside once a season with black grill paint. From the start I was able to set the temp. and walk away for 1/2 hour periods without temp. variations, now I use a ThermoWorks Signals and Control fan which gives me one hour increments of unattended smoking. My grill fits well and highest maintenance is the smoke box due to the heat on the steel, again once a season to keep in top shape. It's an easy learning curve with this smoker, I literally was able to adjust the flue and fire doors within the first hour to know where the sweet spot is, no additional adjustment required. Now if I could only figure out how to get brisket to smoke in half the time. Cheers
I have been looking at this smoker for the last couple of years. I finally decided to go ahead with the purchase. I put it together with the help of my son. We went ahead and sealed the firebox halves with food grade hi-temp silicone. We also added felt gasket around the doors on both the firebox and cooking chamber. As I was seasoning in the smoker, I was really surprised at how well it maintained the temperature. I did not have any problem with paint peeling like others have complained about. I look forward to years of good food from this pit. I am glad I purchased but only wish I had not waited so long.
I bought mine 2 moths ago I've smoked a wide range of meats. I bought a 2nd thermometer to get a better reading on the inside temperature. The left side runs 25-50 degrees warmer than the right side no matter what adjustments I make. I consider a professional Chef I've worked in a restaurant for many years. I always put my briskets & pork butts on the right side where I keep it at 225• but I get frustrated with the left side being 275* this can be solved with a better designed lower pans with proper holes. I've got a degree in mechanical engineering I've worked on race teams I understand what fine adjustments can make. Having larger hole on the right pan would solve this easily.
I bought this in Jan 2021, first offset smoker I've ever had or used and I'm 12 briskets in with this bad boy. I have the gaskets and latchs to hold the lid down and whatever temp I want it at, it holds all day. Even in the dead of winter in illinois, just takes a bit longer to heat up. So warp on the firebox, I could care less, it's fire and paint is going to burn away. Keep oil on it and it's been fine. I won first place for my chicken legs in a local comp with this smoker. Next I play on getting casters for it, you should give us an option to buy casters for your smokers. I wheel mine around a lot. But a very excellent smoker!!!
Bought my OJ off set last year. Smoked chickens, pork shoulders perfectly but my favorite is smoked fish. Everyone likely has their approach but I can keep the smoker at 225-250 very easily for fish. No mechanical or functional problems at all….would highly recommend.
Didnt smoke with it yet but the assembly and burn in went very well. Only thing I wish was designed differently is closer spec on smoke stack and design for securing legs and stack other than a clamp bolt design. I did use the door clamps and OK mod seals. Put the seals around both doors and between 2 halves of firebox and not between firebox and cooking chamber. Needed 2 rolls of seal ti finish but have plenty left over. Did not have any smoke leak between firebox and cook chamber without seals. Still have some leaking around doors with the seals but very minimal! My biggest piece of advice is use charcoal to burn in while following instructions. I did not have any bubbling or peeling anywhere. With chimney in traditional port and baffles out I used 1 chimney full of charcoal in the fire box and 2 in the cook chamber on the charcoal grates spaced out time wise to raise temp slowly and careful not to exceed max temp of 450 so I targeted 400 using dampers. Very happy with smoker! Temps did not swing and were rather steady. When using temp probes the temp guage (the gauge glows in the dark!!!) that came with the smoker was very close to probe reading when probe was placed at the same level.
Been wanting a reverse flow smoker for a while, finally order it. Easy assembly, also used 650 RTV to seal all the areas and lavalock smoker gaskets for the lids. I have smoked a brisket and ribs so far and they have turned out great and used half of the charcoal and wood that use to use with my old smoker. Really like the stainless fire box basket, makes it easy for cleanup and to keep from getting ash stall.
Put Smoker together seasoned inside per instructions. When I actually used it for the first time the paint bubbled on the side box. I have had other brands of smokers over the years and never had that happen.
I would like to actually receive my smoker. It's been several weeks