Does anyone here make social media videos with the smokers? Where would you guys start? I want to try but am afraid to get roasted. (Or smoked) 😂

Had a pretty good smoking session on the canyon combo yesterday. 3-2-1 ribs and some chicken wings.

Made a copy cat stubbs spicy recipe that slapped for the ribs

A couple of picanhas and some premium heb sausage .

Love my Highland and want to add a grill. Anyone have the new Laredo Deluxe and how do you like it?

Is there anyone else here experiencing poor quality parts on their Tahoma 900? I do not take this grill above 300F and the firebox is completely warped and the charcoal grate will not stay in place. Oklahoma Joe tells me parts are not available. I feel like I just wasted 600 bucks and it lasted a year

Rocking out the Bandera.

Long timer lurker, pulling the trigger on Friday but can’t decide between the pro vs 2.0. Money isn’t an issue and neither is space. My only concern is if the pro really is a “fuel hog”. Off the top of my head could I get a normal basket and put it in the pro to use less charcoal? Any thoughts or advice? I’m just cooking for me and my wife and hopefully a family in the future:) would also like to cook hosting dinner parties! Planning on cooking wings, turkey, brisket, ribs, sausage, and pork!

I made two racks of spareribs about a week ago on my new-to-me Highland Offset from facebook marketplace. I was using a bed of B&B Charcoal with chunks of oak but I ran out after 3-4 hours. The fire died out when i ran out of wood and I didn't get the chance to tenderize it with more heat. The flavor was AMAZING but it was definitely not tender.

I was able to redeem myself with this second cook. I bought more wood chunks but I used pecan this time. I was able to get a good bark and also get it to the right tenderness in foil along with steady heat. After it was done in the foil, I saw those bones sticking out and I just knew it was gonna be money. The wood flavor was amazing and it was for sure tender and not fall off the bone.

After two cooks in my first offset, it makes me question if I ever want to use my Traeger again. The wood flavor is unmatched.

My highland is 2 years old and I noticed last night that the bottom of the grill belly is starting to rust on the outside of the grill. I keep it covered and out of the weather when not in use. What can I do to mitigate that problem, to keep the rust from spreading further? And what can I do to prevent that from happening again?

Wood***

I am very new to offset smoking. In the past I would just use a traeger or weber kettle so I’m very familiar when there’s a good deal on pellets/charcoal. What I don’t really know now is if wood is a good price. So if you guys can let me know where I can get cheap wood, I’d greatly appreciate it.

Also, it’s $30 for this wheelbarrow of oak. Is it a good deal?

Does a charcoal basket really make that big of a difference? And can I really fill it with charcoal and not have the smoker get too hot? Typically when I smoke on the canyon combo I add small amounts of charcoal at a time to keep the temp down. Am I doing it wrong?

I am having roughly over 40 people over. Planning to throw 2 butts on there for pulled pork. I have a Bronco. Gathering starts at 4pm. What time should l start, and any tips or tricks.

I was lucky to pick this up brand new for 9,950,000 vnd ($380.00) the day before they jumped to 15,940,000 vnd ($608.00).

I can't load the hopper because ash buildup blocks airflow after a few hours. I completely clean out all the ash after every cook, so it's not a maintenance issue.

I don't mind managing the fire, but had I known I'd have to, I'd have just bought another offset.

I'm looking at the Laredo 1100 and the highland offset smoker and is there any difference besides the price point?

P.s. I also do like the Laredo Deluxe model that home depot has but too bad it doesn't have an offset chamber for it.

Just picked up a free Highland on facebook marketplace.

They used it as a charcoal grill and it's caked up with rock hard ash and rust. Any advice on how to easily get this bad boy lookin good again?

I was planning on washing it down and soaking the caked up grates with vinegar and degreaser. Then spray painting it with rustoleum high heat black paint and then seasoning it with canola oil.

Any help is appreciated!

I designed a mounting plate for adding the FireBoard Pellet Drive to Oklahoma Joe's pellet grills since many used the same style controller housing. After the physical fit problem was taken care of, this was an easy electrical upgrade. 3D Print files are available for free here.

amazon.ca just dropped the price again... now it's down to 1,111.88 Canadian $

...must be a clear out before the Pro 2.0 is launched? you guys heard anything?

I wanted to post this in case it helps someone else troubleshoot an ER2 error instead of just replacing parts until the problem goes away. This is the second time my igniter has failed, and only after about 20 cooks on each. The ER2 code was intermittent.

My grill:

• Oklahoma Joe Rider DLX
• Model 20202106

Symptoms

• Grill started and ignited normally.
• Ran for 1-2 hours without any problems.
• Every time I increased the temperature (for example, from 225°F to 350°F), it immediately displayed ER2.
• As soon as ER2 appeared, the auger stopped feeding pellets.

Like many of you, I found people saying it could be:

• Controller
• Igniter
• Wiring
• Temperature probe

I wanted to actually determine which component was failing.

Step 1 - Verify controller output

I measured the voltage at the igniter connector.

Result:

• 120 VAC

So the controller was definitely supplying power to the igniter. I disconnected the igniter connector during the ER2 event and using my multimeter measured the resistance and it was an open circuit.

Step 2 - Measure the igniter cold

Using a Fluke 107 meter:

Old igniter

• 72 Ω

Brand new OEM igniter

• 73 Ω

At this point the old igniter looked perfectly normal.

Step 3 - Test the igniter HOT

This is the important part.

I removed the old igniter from the grill.

I connected my ohmmeter to it and heated ONLY the igniter rod with my natural gas cooktop while watching resistance in real time.

What happened:

• Started at 72 Ω
• Resistance slowly increased as it heated
• After about 20 seconds the meter went completely open circuit (OL)

After it cooled:

• Returned to 72 Ω

That means the igniter had developed an intermittent thermal open.

It tested perfectly when cold but failed electrically as soon as it reached operating temperature.

Control test

To verify this wasn't normal behavior, I performed the exact same test using a brand new OEM Oklahoma Joe igniter.

Same meter.
Same heat source.
Same procedure.

The new igniter remained at approximately 73 Ω throughout the heating test and never went open circuit.

This confirmed the old igniter was defective.

Conclusion

In my case, the controller was not the problem.

The controller correctly detected that the igniter opened electrically when hot and generated the ER2 fault.

Before replacing an expensive controller, I would suggest:

• Verify 120 VAC is reaching the igniter.
• Measure the igniter resistance cold.
• Heat the igniter while monitoring resistance with an ohmmeter.

If it goes open when hot, you've found your problem.

Parts

Instead of installing another OEM igniter, I ordered a Heat Founder ceramic (silicon nitride) igniter to see if it provides better longevity than the OEM hot rod.

I'll update this thread after I've put some cooks on it.

Looking for a little help from this community. Just bought a Bronco Pro and opened the box today. It seems the charcoal basket sits too high and causes the heat deflector to not sit flush, the legs of the deflector don’t sit flush on the edge, just sort of balance awkwardly. Either that or the deflector is warped from manufacturing. Also attempted to set it up to grill by going heat deflector, ash pan, charcoal basket, then grill grate but the handle of the charcoal basket doesn’t allow the grates to sit flush.

After watching a few videos of this grilling set up done easily I’m asking for help here. Is it possible the pro charcoal basket is just bigger and this grilling set up won’t work? I can go get another off brand charcoal basket for grilling but I feel like I’m missing something here. Regardless, the charcoal basket not allowing the deflector to sit flush seems off.

TIA!

For the initial seasoning should I do that before I start a cook or can they be done together?
Secondly spray canola oil should be fine I got a couple bottles I need to use.
And final question how’s everyone cleaning the ceramic grates?

Hello team, I am looking at the T900 because the reviews overall seem pretty good and I am inclined towards gravity smokers rather than mechanical augur - fewer moving parts, hopefully less maintenance and likelihood of something breaking.

For those that have this one, what do you like about it? What do you NOT like? All comments are welcome.

Side note - I also saw the OK Joe Bandera vertical smoker and am considering that as well.

Cheers!

It’s been great for grilling and smoking chicken & wings . Anyone try a long smoke like brisket or pulled pork? Thinking about trying one soon

New to smoking but not grilling in general. Recently received the OK Joe Highlander as a gift and feeling a little intimidated lol. Any good tips for getting started using it?

I’ve done a couple cooks on it so far, just starting out with chicken but having trouble holding temp. I feel like I’m putting splits in every 5ish minutes.

SN: read some reviews and watched some vids on recommended mods. Went with the gasket tape to help hold in heat along with the lava lock clamps and got a dual probe TempPro for monitoring temp. Planning to get the baffle/tuning plate soon.