Slow And Low | Oklahoma Joe's® Smokers
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slow and low

It’s important to have full control over the heat and smoke that moves through the cooking chamber in order to maintain a temperature between 200º and 250º. Your offset firebox is essential for being able to control the temperature without opening the cooking chamber as often. Smoking for long durations of time requires continuous attention. If the heat is too high, you risk over-cooking your meat and losing the flavor that comes with slow rendering of the fats. If you cook too cool, you may not render the fat enough. Utilizing indirect heat and smoke from a wood based fire will truly give your guests something to rave about.

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Smoking Wood Chips