日本
just now
. Once you’ve secured the blue ribbon, clean out the ashes via the charcoal access door and roll the grill anywhere on the large, 10-inch wheels. Made of 100% black, heavy-gauge steel, this offset smoker is built to last. Char-Broil Char-Broil is a widely known producer of premium outdoor cooking products ranging from the finest stainless steel outdoor grills to the equally important spatula. Each of their products is crafted with care and precision, keeping in mind the exacting standards of their customers. Their products span a huge array of selection and price ranges; chances are they've got a product with you in mind.
Amazon
walmart
| Manufacturer | - |
|---|---|
| Brand | Oklahoma Joe's |
| Item model number | 13201747-63 |
| Color | Other |
| Weight | - |
| Height | - |
| Depth | - |
| Product Id | 1642044 |
|---|---|
| User Reviews and Ratings | 4.2 (96 ratings) 4.2 out of 5 stars |
| UPC | 099143017471 |
| # | Title | Reviews | User Ratings | Price |
|---|---|---|---|---|
| 1 |
Search on Amazon
Price:
Search
on
|
Search
on
|
||
| 2 |
Char-Broil Oklahoma Joes Longhorn Smoker/Grill
Reviews: 96
Ratings:
(96)
Price:
$695.02
on
|
96 | (4.2) |
$695.02
on
|
I've had this Smoker just over a Year now...Works Great...takes some Figureing out to Control Temps..but once you get it...it's all Good.
I Bought this to Grill on but have made some mods to it and not I do 12 to 17 hour meat smoking and it works great. Some of the mods are lock downs on the lid and baffals inside to carry the heat and smoke evenly under the meat. I also added some fire brick under the baffals. They help keep the heat to temp and I use less wood and coal for long use like smoking.
I put a a water bath up near the the fire box and did use a charcoal basket. I didn't do any other mods. The smoker held the temperature constantly between 225 an 250 the whole 6 hour cook. I am super happy with the performance. I am going to seal the fire box with high heat silicone but others than that, satisfied customer.
I have had two of these units for 6 years. I cook 2 to 3 times a week on the grill or smoker. I also own a pellet. this is still by go to. I love managing a fire. i have modified mine slightly to allow more smoke in a chamber and for better heat distribution. you will see as with any off set a baffle plate is required to allow an even cook through out the whole cook chamber. for the price it is a great beginner.
Very happy with this smoker! After a couple weeks of owning it and learning it I took it to a KCBS competition and placed in the top 10 only cooking on this smoker! Highly recommend also purchasing the 2nd temperature gauge separately. The "Oklahoma Joe" name plate on the smoker was broken upon arrival, and the "Oklahoma Joe" patch on the cover I bought separately was stitched on poorly and crooked. Seems to be some haphazard quality control, but otherwise I'm happy with the functionality of the products I purchased
Easy to assemble. Easy to use. Only hiccup name badge was broke off .
I have had this just under a year now and it fit my budget. I made some modifications that helped a lot It's all about fire management when it comes to temperature control. I literally can't leave this smoker alone for a period of time because of the fluctuation in temperature. I continually struggle with maintaining a steady and optimal temperature no matter what I am cooking/smoking. I recommend to research a couple videos on this subject In the firebox, I've used a basket sometimes and I have just used the grate only sometimes. For me, I am having better luck with just a wood fire and no charcoal. It's a work in progress. The basket is a separate purchase The paint is starting to peel away from the side of the firebox and from the lids
I bought my first smoker (50.5” overall length) about 4 yrs ago and it has stood up to the heat I use to grill steaks. No warping. This longhorn offset (58” overall length) I bought from Char-Broil March 2019 is nothing compared. Thinner metal ( the lid on my older shorter one is heavier than this new one) First off the lid was dented, warped and miss aligned. I had to use a block of wood and hammer to make the curve of the lid match the curve of the body. Then I had to get a grinder to take out about 1/8” off the right side of the lid so it would shut .Every time I build a fire in it, which is once a week. I have to use a hammer to tap down the inner strapping thats under the lid so the lid will come down all the way, I would say seal but this pit never sealed until I got done fixing the shoddy assembly . It leaked air so bad at first, I had a very hard time keeping the temperature out of the red with the intake and exhaust fully closed. Sooooo you are asking yourself why didn't I return it, well after waiting almost 4 weeks to get it ,I needed it for my once a week steak cook at a small cafe. With that said, if you use this smoker/grill in any manner associated with a commercial business it voids the warranty whether you stay within the cooking parameters It finally seals enough I can control the temp and that the most important thing but I still have to use a hammer on that inner strap every time I build a fire in it. Buyer beware in my personal opinion this longhorn offset smoker/grill is way over priced and of mediocre quality.
First off, i did not buy this smoker, it was given to me by my neighbor, who was just frustrated that he couldn't control the temp on it. I cleaned it up, and went to get some wood for a weekend test run. Saturday came, and I laid down a bed of coals to get this thing started. Having a welder, i made a temp probe holder that would reach to about 2 inches from the top of the cooking chamber, down to grate level. I made 2 of them, one for the firebox side, and the other for the smoke stack side. I put a few logs of post oak that were cut in half, and let the fire do it's thing. In about 30 minutes, when i started seeing the Blue smoke, i knew exactly why my neighbor hated this thing. My 4-Probe holder was showing temps on the firebox side at around 350 at the top, 315 on the bottom, and on the other side, about 240 on top, and 180 on the bottom. So you'll either burn what your cooking, or you won't cook it at all. As i would put in new logs to keep the fire going, the temp would drastically spike, then stay steady for about 10 minutes, then drop. It was a cycle that would be repeated over and over again. Basically, its porpoising...up, down, up down...no steady flow. As nightime came, i sat looking at this thing and wondering why it was so hard to control the temp. Then i saw it !! I saw the flames of the fire BETWEEN THE HALVES OF THE FIREBOX!! The entire firebox was sucking in un-metered air, causing the fire to be stoked beyond control. I then took it to work, disassembled it, cleaned the firebox and welded the 2 pieces together. I also added some strip steel around the damper/opening to keep air from leaking in as well. Next, I got a piece of sheet metal, and made a baffle that bolts on the opening of the firebox going into the cooking chamber. This allowed me to even out the temps from one side to the other to about 20-30 degrees in difference. The one thing that bothers me every time i look at this smoker is the placement of the smoke stack, and that it's mounted so high, like right near the top of the cooking chamber. This allows the heat to come up, travel across the chamber, and make an easy exit out the chimney, barely touching the food it's supposed to be cooking. This is a massive waste of thermal energy. Your only option is to either weld shut the hole and lower the smoke stack exit, or create a exit baffle inside the cooking chamber to force the heat to go down, and then exit. So, after doing these mods, the smoker is a lot easier to control the temp once you get a nice bed of coals going. I did add some thermal gasket to the cooking chamber door, and that caused it to not close as well as it should. But i bought a few latches online, and it keeps it pretty well sealed now. My next mod is to add 2 temp gauge lugs at the bottom of the chamber door, so i can visually see what the temp is at the grate level....where i'm cooking food. Final Verdict: At the price point that this is now selling for, and with all the mods that need to be done in order for it to be considered a somewhat decent smoker, this Oklahoma Joe should be a EASY PASS. There is just TOO much that needs to be done to get this functioning like it should. If you don't have the tools necessary to make the mods yourself, you'd be better off spending a little more for something that's miles ahead of where this smoker will start you off at. There is a lot of extra add-ons that you can purchase online to improve every deficiency this smoker presents, but after everything is said and done, you would have been better off buying a quality product, rather than a quantity-produced item.
I bought this a month ago and the first time we used it the paint started falling off the bottom. Very disappointed in this product