Smokers & Grills

Our smokers and grills are designed thoughtfully and built ruggedly, helping you go the extra mile for unmatched flavor.

Oklahoma Joe's® - The Beginning
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How to Season a New Smoker

Seasoning a new smoker before initial use is crucial to laying the foundation for great BBQ results.

Top Barbeque Recipes

 
Smoked Chili

While it’s a fact that chili is good to eat any time of year, there’s nothing like a hearty bowl of chili to warm you up on a cold day. Chuck roast makes this Smoked Chili even heartier with big hunks of meat instead of ground beef. Three kinds of chili peppers, a variety of spices, chopped bacon...

While it’s a fact that chili is good to eat any time of year, there’s nothing like a hearty bowl of chili to warm you up on a cold day. Chuck roast makes this Smoked Chili even heartier with big hunks of meat instead of ground beef. Three kinds of chili peppers, a variety of spices, chopped bacon...

 
Smoked Deviled Eggs

Topped with bacon and sprinkled with your favorite barbecue rub, these Smoked Deviled Eggs have a distinctly delicious flavor. Begin by cold smoking hard boiled eggs for that rich, smoky flavor. Then add some hot sauce for a touch of spice. Bring them along to a picnic or cookout and watch them disappear.

Topped with bacon and sprinkled with your favorite barbecue rub, these Smoked Deviled Eggs have a distinctly delicious flavor. Begin by cold smoking hard boiled eggs for that rich, smoky flavor. Then add some hot sauce for a touch of spice. Bring them along to a picnic or cookout and watch them disappear.

 
Pitmaster's Favorite Burnt Ends

Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.

Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting...

Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.

Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting...