oklahoma joes BACKYARD User manual

17.125448 Reverse Flow Smoker GG ENG.indd 1 9/6/16 8:09 AM

Congratulations and welcome to ownership of your new Oklahoma Joe’s
Reverse Flow Smoker. It is our sincere hope that by reading this guide and with
a little practice you will come to fully enjoy both the delicious food you prepare
and the process you use to create it. We suggest you take a few moments
to read the product guide to ensure your smoker is assembled correctly and
completely, and that you are familiar with both the construction and operation
before using your smoker.
There are no hard and fast rules for smoking - just some guidelines to help
you along the way to stay safe and get the most out of your experience. This
unique new product design incorporates reverse flow technology that allows
for a more even cooking experience. Use this guide as an introduction to get
started on your new smoker, or if you are already an experienced pit master get
to the smoking!
Visit oklahomajoes.co for more information and “tips from the pit” to help you
master the craft of smoking.
Championship BBQ in your own
BACKYARD
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TABLE OF CONTENTS:
Table of Contents........................................................................................................................... 1
Know Your Smoker..................................................................................................................... 2-7
Product.................................................................................................... ................. 2-5
Seasoning.............................................................................................. ...................... 6
Maintenance............................................................................................ ................. 6-7
Use Your Smoker...................................................................................................................... 8-15
Types of cooking...................................................................................... ................ 8-9
Wood........................................................................................................ .............. 10-11
Food safety................................................................................................... .......... 12-13
Tips from the Pit...................................................................................... .............. 14-15
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BEFORE YOU BEGIN…
Familiarize yourself with the major components and controls of the unit.
Reverse Flow or Traditional Setup
The Reverse Flow smoker can be configured with a traditional setup by install-
ing the smokestack on the left side of the cook chamber and removing the
reverse flow baffles. The plug cover should be installed in the Smokestack
opening that is not being used.
Cooking Chamber Smokestack Damper
Firebox
Firebox Damper
1
2
3
4
Plug
Smokestack
Position
Reverse flow baffles installed
below cooking grates
Reverse Flow
Offset Smoker Traditional Offset Smoker
Smokestack
Position
Plug
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Reverse Flow Baffles
The key to these reverse flow smokers are the 4 uniquely engineered baffles
that lock under the cooking grate. Smoke is channeled under the baffles and
back over the food to provide even heat and smoke across the cooking chamber.
Each baffle is engineered to balance heat and smoke depending on its position
in the cooking chamber. Additionally, the panels allow grease to drain through
and into the cooking chamber for channeling where it then can drain out.
Reverse Flow Offset Smoker
Smokestack
Cook Chamber
Cooking Grates and Baffles Firebox
Charcoal
Basket
The 4 reverse flow baffles are designed to interlock in order shown below. Make
sure the #1 baffle is locked fully against the firebox wall of the cooking chamber.
For alternate smoking effects you can experiment
using 2 or 3 of the baffles.
1234
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Product Features
Oklahoma Joe’s Smokers come equipped
with a grease drain that is located on the
bottom of the cooking chamber opposite the
firebox. Hang a bucket on the hook provided
to catch the grease.
The temp gauge measures the air temperature
in the right side of the cooking chamber. The
temp gauge can also be placed in the alter-
nate location on the left side on the chamber
or a second temp gauge can be added.
A convenient warming tray is located on top
of the firebox. This can be a great place to
heat a frying pan or a pot of beans. It is also
good for heating BBQ sauce.
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Charcoal Basket
The charcoal basket allows for longer cooks without need to continually add
fuel. Grill grates should be removed when the charcoal basket is used.
*Depending on variable factors such as weather conditions, fuel type, etc.
Tip: When lighting the fuel in the
basket, light only a small area. The
remaining fuel will slowly ignite and
burn throughout the basket
FUEL: Lump Charcoal, Charcoal Briquettes or Wood Sticks
For added flavor, wood chunks or chips can be layered with charcoal
SHORT COOKING TIMES
HALF BASKET Good for approx. *4 hours or less cooks.
(Chicken, ribs, etc)
LONG COOKING TIMES
FULL BASKET Good for up to *8 hour cooks.
(Boston butt, briskets, etc)
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SEASONING
Preparing to use your smoker
Before cooking with your smoker, the following steps should be closely followed
to both cure the finish and season the interior steel. Failure to properly follow
these steps may damage the finish and or impart metallic flavors to your foods.
1. Brush all interior surfaces including cooking grates and fire grates with
vegetable cooking oil.
2. Build a small fire on the fire grate or in the basket, being sure not to lay coals
against the walls.
3. Close door. (Position smokestack and firebox damper at one quarter open.)
This burn should be sustained for at least two hours, the longer the better.
Then, begin increasing temperature by opening the dampers half-way and
adding more charcoal. Your smoker is now ready for use.
SMOKER MAINTENANCE
Rust can appear on the inside of your smoker. Maintaining a light coat of veg-
etable oil on interior surfaces will aid in the protection of your unit. Even with
proper care and use, the exterior surfaces of the smoker may peel and/or rust
and need occasional paint touch up. We recommend the use of commercially
available black high temperature spray paint. NEVER PAINT THE INTERIOR OF
THE UNIT!
Frequency of cleanup is determined by how often the grill is used. Make sure
coals are completely extinguished before cleaning the inside of the unit. Thor-
oughly rinse with water and allow to air dry before using again. Wipe out the
interior of the unit with a cloth or paper towels.
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When finished cooking, and the unit has adequately cooled clean out the
remaining ashes. Ashes collect moisture, which can lead to premature rusting
and decay. Periodically coating the interior surfaces with vegetable oil will aid
in the protection of your unit. Also, occasional touch up of the exterior paint
will be required. Black, high-temperature spray paint is recommended.
NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface
A brush can be used to clean the cooking grates. Cooking surface should not
be cleaned while the grill is hot.
Ashes need to be cleaned out after each use of the basket. Ash dust can
fill up to the bottom of the basket and limit air flow. During long cooks
check to insure there is open air flow under the charcoal basket.
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TYPES OF COOKING
Smoking & Slow Cooking
Building Your Fire
1. Using the charcoal basket, depending on the planned length of cooking,
place desired amount of fuel into the basket. Open both the firebox and the
smokestack dampers completely.
2. We recommend using Oklahoma Joe’s Fire Starters.
3. If using a chimney starter, light your fire according to the
manufacturer’s instructions.
4. Always light the fire with the cook chamber and firebox doors open. Leave lid
open until the fuel is fully lit.
5. You can close the lids after the fuel begins to burn.
*Always use caution when handling hot coals to prevent injury
After allowing the fire to burn down, close the doors and control the temperature
and smoke with the dampers located on the firebox and atop the smokestack.
The firebox damper controls air intake (heat level) and the smokestack damper
controls the smoke level in the cook chamber. Generally, the more open the
dampers, the hotter the cooking chamber will be. For smoking slow the damp-
ers will have very minimal opening. Place the food in the cooking chamber and
monitor the temperature. Cooking and smoking are taking place using indirect
heat. Food placed directly next to the cook chamber wall at the firebox may get
hotter and cook faster than the rest of the chamber. A general rule of thumb
for cooking is about 1 hour per pound for smoking large cuts of meat. Limit the
number of times you open the smoker chamber door as this will allow heat to es-
cape and extend the cooking time. Do not operate the smoker with temperatures
exceeding 450 degrees in the cooking chamber. High heat may damage painted
surfaces of the cooker. Avoid letting hot coals touch the wall of the cooker.
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Grilling
Grilling (cooking directly over a fire for foods such as steaks, hamburgers, and
hot dogs) can be accomplished in either the firebox or the cooking chamber
depending on the amount of food to be cooked.
If using the cooking chamber, build a fire on top of the fire grates using your pre-
ferred fuel source. Keep the cooking chamber lid open, and both dampers open,
until the fire has established itself and is ready for cooking. Spread out coals as
required, insert cooking grates, and start grilling. Use the dampers to regulate
the fire and heat. Open the dampers to increase temperature, close dampers to
decrease temperature.
When grilling in the cooking chamber, make sure that the reverse flow baffles
are not installed. The smokestack should be in the position opposite the firebox.
For grilling in the firebox, remove the
charcoal basket, start coals on the
lower fire grates. After the charcoal is
lit, install the grill grates as shown.
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SMOKING WITH WOOD
For a more robust smoke flavor while using charcoal briquettes or lump char-
coal, try adding wood, (chips, chunks, or logs), to the charcoal basket. The
wood can be layered with the charcoal in the basket. Wood chunks are avail-
able in a variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or nut is suitable
for cooking. However, different woods have very different tastes. Experiment
with different woods to determine your personal favorite, and always use well
seasoned wood. Green or fresh-cut wood can turn food black and tastes bitter.
Bark should be avoided or burned off first as it contains a high acid content and
imparts an acid flavor.
Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry,
beef, pork (especially ham), game birds, lamb, and some seafood. Because of
it’s light character, it will take more time to get the flavor you want.
Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. And
it’s one of the most popular woods for smoking. It makes great smoke rings and
can be used in combination with other woods to produce more complex flavors.
Hickory smoking wood creates a sweet, yet strong flavor much like bacon. The
smoke can be pungent, but it adds a nice, strong flavor to just about all meat
cuts. However, it’s especially popular with pork and ribs.
Mesquite wood has a strong and earthy flavor that is ideal for most red and dark
meats. Mesquite burns hot and fast and easily complements the flavor of many meats.
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SMOKING WOOD FLAVOR CHART
Poultry Seafood Lamb Pork Beef Veggies Cheese
Alder
Apple
Cherry
Hickory
Maple
Mesquite
Mulberry
Oak
Olive
Peach
Pear
Pecan
Walnut
Please refer to the SMOKING WOOD FLAVOR CHART for an idea on what wood
flavors may work best when smoking certain foods. These are just guidelines,
you will learn what you like to use as you gain experience using different flavors
on different foods.
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FOOD SAFETY
Food safety is a very important part of enjoying the outdoor cooking experience.
To keep food safe from harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water before and
after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods to avoid cross contami-
nation. Use a clean platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to
ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
Cooking on your new smoker/grill is a hands-on-experience, and it is recom-
mended to monitor your smoker/grill while cooking. Smoking/Grilling can be
affected by many external conditions. In cold weather, you will need more heat
to reach and maintain an ideal cooking temperature and cooking time may take
longer. The internal temperature and thickness of the food can also influence
cooking times. Colder and thicker meats will take longer to cook.
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Internal Meat Temperatures
Meat cooked on a smoker/grill often browns very fast on the outside. Therefore,
use a meat thermometer to ensure it has reached safe internal temperatures.
USDA RECOMMENDED
SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts & Whole Pork 145˚F/63˚C ( WITH A THREE-MINUTE REST TIME )
Fish 145˚F/63˚C
Beef, Veal, Lamb and Pork–Ground 160˚F/71˚C
Egg Dishes 160˚F/ 71˚C
Turkey, Chicken & Duck - Whole, Pieces & Ground 165˚F/ 74˚C
Please refer to the USDA for complete, up-to-date information. Our internal
temperature chart is based on USDA standards for meat doneness. Check it
out at www.isitdoneyet.gov
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TIPS FROM THE PIT
Let it Rest
When you’re smoking larger cuts of meat it’s always a good idea to let your
product rest after pulling it off the smoker. This will help reabsorb the moisture
back into the meat, and allows some time for the product to come down a few
degrees to aid in slicing. A good rule of thumb is to wait about an hour on pork
and brisket before slicing, and you can always hold the meat in a dry cooler to
help maintain a good internal temperature.
Wrap for Added Moisture
During the smoking process meat will start to lose moisture the longer the
product is on the smoker. One way to help keep the moisture in the meat is to
wrap your product in foil or butcher paper for the final few hours of smoking.
This helps keep the moisture from escaping, will protect the meat from getting
too much smoke, and keeps that great bark you’ve created from burning.
Take Notes
As if there isn’t enough to do when smoking your favorite cut of meat, it pays to
take a few notes of your process so you can go back and remember what you did. It
can take 12+ hours sometimes when smoking low and slow, and you don’t want to
forget your steps so you can repeat your process in the future. Remembering the
good steps, and the bad ones, can help you improve your chances for recreating
that great product and making your BBQ the most coveted of the neighborhood.
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Don’t Give Up
Smoking is both an art, and a science. It’s not something you’re going to master
the first time out and takes a lot of practice to get a great consistent product.
Whatever you do, don’t give up if something doesn’t turn out like you thought
it would - practice makes perfect. So stick with it, make small changes for your
next cook, and enjoy the process of smoking.
Bark Should be Dark
The bark of your barbecue can be rich and sweet, chewy and crusty. In fact, it’s
one of the things that makes the meat great. The chemical reactions that take
place between the compounds found in your smoke, the fat, and the rub, make
for a nice dark bark on the outside of your meat. To get great smoke for the
cook, wait until the smoke turns from a thick white smoke to a pale smoke.
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17.125448
NOTES
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17.125448
NOTAS
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No se rinda
El ahumado es un arte y una ciencia. No es algo que vaya a dominar la prim-
era vez y se necesita mucha práctica para obtener un producto uniforme. Sin
importar lo que haga, no se rinda si algo no resulta como pensó que lo haría:
la práctica hace al maestro. Persevere, haga pequeños cambios la próxima vez
que cocine y disfrute del proceso de ahumado.
La corteza de la carne debe ser oscura
La corteza de la carne de su barbacoa puede ser suculenta y dulce, masticable
y crujiente. De hecho, es una de las cosas que hacen excelente la carne. Las re-
acciones químicas que tienen lugar entre los compuestos que se encuentran en
el humo, la grasa y los condimentos producen una agradable corteza oscura en
el exterior de la carne. Para obtener un buen humo para el alimento cocinado,
espere hasta que el humo pase de humo blanco espeso a humo pálido.
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