Jack W.
Sous Chef
Hey Gang,
While at a contest last year a visitor asked me if I had ever tried to get the fire in the OK Joe to "walk". I had never heard this term used and was enlightened to find out that many offset owners were using a fire system that was designed to make fuel consumption more efficient. The suggestion was to use bricks set up in different configurations to make channels for the charcoal, light one end and let the fire "walk" to the other.
I cooked 5 racks of ribs, 4 Boston butts, and 3 briskets. I used Royal oak lump charcoal, pecan and hickory for flavor, dalmation rub on the pork, Canadian Steak Seasoning on the briskets. I also injected one of the briskets to try out a new concoction.
I used a cinder block to break the firebox into two sections and got about 41/2 hours out of the first load of two bags of charcoal. The subsequent charges were a little shorter, but I'm happy with the results.
http://picasaweb.google.com/jwaiboer/Pr ... directlink
Jack W.
Charleston, SC
While at a contest last year a visitor asked me if I had ever tried to get the fire in the OK Joe to "walk". I had never heard this term used and was enlightened to find out that many offset owners were using a fire system that was designed to make fuel consumption more efficient. The suggestion was to use bricks set up in different configurations to make channels for the charcoal, light one end and let the fire "walk" to the other.
I cooked 5 racks of ribs, 4 Boston butts, and 3 briskets. I used Royal oak lump charcoal, pecan and hickory for flavor, dalmation rub on the pork, Canadian Steak Seasoning on the briskets. I also injected one of the briskets to try out a new concoction.
I used a cinder block to break the firebox into two sections and got about 41/2 hours out of the first load of two bags of charcoal. The subsequent charges were a little shorter, but I'm happy with the results.
http://picasaweb.google.com/jwaiboer/Pr ... directlink
Jack W.
Charleston, SC