Oklahoma Joe’s Highland Offset Smoker and Grill Review

You can grill at any age and continue enjoying your favorite cuts of meat. Whether you’re a seasoned pit master or taking on grilling as your latest hobby in retirement, you’ll want a trusty grill to take on your cooking projects.

The Oklahoma Joe’s Highland Offset Smoker and Grill has been part of our family for over 3 years and one of my finest purchases. It has withstood both wintery weather and desert heat. The versatility is incredible, and the quality is on par with industrial quality grills. Its primary function is as a smoker, but can be used as a grill. 

Here’s what to know before purchasing the grill, and how I’ve made it work.

The Heat and Meat Quality

Charcoal grills (or stick burners) yield far superior quality compared to pellet grills. In addition, having the smoker with the grill is perfect for those not wanting to purchase the two separately.

The smoker accommodates wood chunks and up to 12-inch log splits. I place the wood chunks on the coals, as a cheaper option vs straight stick burning. I’ve used cherry, pecan, hickory, and mesquite to name a few.  

Because the firebox is so well put together, it burns efficiently. You can get your grill up to temp pretty fast. Usually, it takes about 8 to 10 minutes to reach a temperature of 250 to 275°F. Make sure that there is proper airflow on both ends of the smoker. If it’s windy, you don’t want vents open too much.  The firebox also gets hot enough to sear steaks, with the proper accessories.

I’ve cooked just about everything on it, except for vegetables, all of which ended up as tender, juicy meat, perfect for seniors with any difficulties in chewing.

• Chicken: Wings, breasts, spatchcock, beer but
• Pork: St Louis spareribs; baby back ribs; shoulder
• Beef: Short ribs and dyno ribs; roast; brisket

Cleaning Made Easy

The grill has an easy-to-clean grate. The best way to clean it is with a strong bristle brush. I use a sturdy bristle brush with nylon bristles. Most such brushes come with scrapers, but only use that on a griddle. Avoid using any cleaners at all costs. Every time you cook, the grill gets seasoned, and you don’t want to ruin that with chemicals.

You will want to remove any build-up after every cook. I also use paper towels to clean up the excess dripping sludge at the bottom. You can prep and place foil at the bottom of the grates to catch the grease for an easy clean up.

Useful Modifications and Accessories

The grill comes with a convenient prep tray. There are other accessories you may want to further outfit the grill to meet your needs. You may want to use a drip spout catcher for excess grease from your grilling. Another option is to hang a bucket or pan (or leave a pan under the drip spigot) to catch grease.

To improve airflow, add a beveled plate that is facing the firebox and slanting toward the middle of the bottom of the grill. You can make your own, find one at any hardware store, or online. It has been proven to regulate temperature evenly across the grilling surface.

Chimney extenders are helpful to maintain a constant temperature longer. Besides the seasoning, grilling pros know that maintaining temperature is everything. I’ve tested multiple thermometers, including digital ones. My current reliable one is the ThermoPro TP19 to regularly check the temp on my meat, and I have found it to be most accurate and provides an instant reading.

A grill cover is always a good idea, depending on local weather. I own the $30 Highland cover made just for my grill. It’s easy to slide on and off, durable, and hassle free.

The grill’s wheels are cast iron so can be a bit clunky, which makes it hard to move around, but if you don’t plan to move it around, it’s not a big deal.

Tips for Using the Grill

As with most grills, certain spots on the grill will get hotter than other parts. Some spots will tend to get hotter quicker and stay hotter for longer.

It’s always a good idea to do a ‘Biscuit Test.’ You take uncooked biscuits, lay sparsely across the grill, and note which ones brown faster. That’ll give you a good visual map of the hot spots on your grill as you lay out your meats in the future.

Don’t forget the importance of seasoning your grill. Right after you purchase it, you’ll need to fire up the grill with wood or charcoal to properly burn off the manufacturer chemicals. Some grills come pre-seasoned, but you still want to do it yourself.

When I first pieced this one together, I could smell the chemicals, so there was no question that I would season it before putting it to full use. You don’t want any of the manufacturer’s chemical remnants contaminating your grilled meat. 

In summary, there are more pros than cons:

Pros:

• Great value in the price range of about $240
• Great yield in quality of meats
• Two in one – smoker and grill
• Two vents which make airflow regulation easy
• Door on the fire box for additional airflow and fire check
• Accommodates wood chunks and up to 12-inch log splits
• Easy, cleanable grate
• Strong cast iron body

Cons:

• Clunky cast iron wheels make it hard to roll around
• Requires more time than pellet or set it and forget it smokers/grills

Final Thoughts about the Oklahoma Joe’s Highland Offset Smoker and Grill

Cooking out with family and friends is one of my greatest joys. I made the right choice in selecting this smoker and grill combo to meet any grilling challenges with confidence.

This grill was an easy choice for me for its affordability and quality. You can’t beat its rock-solid build, sturdiness, and ability to maintain its temperature compared to other conventional models in its class.

For the price, it’s one of the best out there for what you get.

If you have any questions or comments about the grill that I didn’t address in this review, leave them in the comments. I’ll do my best to respond.