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Old 06-07-2009, 03:46 PM   #1
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Default Got a new (to me) Smoker!

I have been wanting to start smoking, and real bbq-ing, and the opportunity finally came up! I got an Oklahoma Joe's Longhorn from my work. It had only been used a few times, but has been left outside a little while, so I need to knock off some rust.

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Old 06-07-2009, 04:20 PM   #2
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Sweet offset rig! Time to start rubbing in a brisket! If you like a spicey rub, here's my recipe.

Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

It's got a nice kick! Rub your brisket with yellow mustard then sprinkle this stuff on it till you don't see any yellow. Do this the night before you smoke it.

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Old 06-07-2009, 04:25 PM   #3
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Thanks! I am looking forward to delving into that dark art of brisket smoking!

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Old 06-07-2009, 04:30 PM   #4
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Get some B&B Lump charcoal and some good dry post Oak wood. The combo will work well in the firebox.

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Old 06-08-2009, 08:50 PM   #5
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Got my lump charcoal, wood, brisket, and.......I have no charcoal grate or basket. The thing in the firebox was a bent, melted cooking grill.

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Old 06-08-2009, 09:58 PM   #6
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Looks like a high quality rig! Shouldn't be too hard to find replacement grids, or fabricate something. I think Brinkmann bought the Longhorn line out, they may have parts that fit.

Brinkmann Longhorn Parts

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Old 06-08-2009, 10:11 PM   #7
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I wouldn't worry about the rust unless there is a hole in it. I doubt if that is the case with that baby. Coat the chamber and firebox with cooking oil. Maybe scrape/steel wool away some of the inside rust first. Hit the rest of it with Rustolium.

That is a nice unit my friend. Looks like some nice thick steel. This is important for keeping an even temperature.

Brisket is good but I would recommend you start out with ribs. There is a bit of a learning curve with fire/temp control. A brisket that should take 10 hours can easily turn into 15 for a first timer. (been there, done that)

Give it about 45 minutes to get to temp before you put your meat in it. Resist the temptation to open the lid and check things out. Everytime you do you lose valuable heat and add time.

One more thing while I'm on this diatribe. Get a probe & cable style meat thermometer for brisket and butt.

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Old 06-08-2009, 10:14 PM   #8
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Quote:
Originally Posted by quickerNu View Post
Got my lump charcoal, wood, brisket, and.......I have no charcoal grate or basket. The thing in the firebox was a bent, melted cooking grill.
That's not a cooking grill. It's supposed to keep the wood and charcoal elevated so air can get to it. You don't cook anything in the firebox. All the heat and smoke is generated there and the big box cooks via convection and the smoke adds the BBQ flavor.
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Old 06-08-2009, 10:36 PM   #9
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It seemed someone took the cooking grill and bent it to fit. Is the charcoal rack supposed be curved like that or flat? I thought it was supposed to be one of those honeycomb weave type pieces that was flat and sat well below the mid-point of the firebox, but was still elevated.
Look at the pic please- see the rib at the mid point? Is that what the charcoal rack was supposed to sit? Maybe it got hot and bent and fell to where it is pictured? Thanks for the help! I didn't think one would cook in the firebox, but I also though something that held burning charcoal and wood would be a little more heavy duty than what it is, and didn't think it would sit that high!

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Old 06-08-2009, 10:41 PM   #10
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You might be good to go, as long as air can circulate. The "bending" may have been some previous owner's attempt to "tune" the rig.
You may need to rig up a baffle of flap vent between the firebox and cooking chamber to insure an even/constant temp.
I had a similar (though smaller) one many moons ago.... I really miss it.

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