Oklahoma joes BACKYARD Bedienungsanleitung

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

17.125448 Reverse Flow Smoker GG ENG.indd 2 9/6/16 8:09 AM

TABLE OF CONTENTS:

Table of Contents...........................................................................................................................

Know Your Smoker.....................................................................................................................

2-7

Product....................................................................................................

.................

2-5

Seasoning..............................................................................................

......................

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

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

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

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)

17.125448 Reverse Flow Smoker GG ENG.indd 5 9/6/16 8:10 AM

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.

17.125448 Reverse Flow Smoker GG ENG.indd 8 9/6/16 8:10 AM

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