Oklahoma Joe Bandera Smoker Review | The Barbecue Lab 4K

This is the Oklahoma Joe Bandera Smoker Review that you've been looking for. We dive deep and give you the details on the Oklahoma Joes Bandera smoker, and we show you everything but the kitchen sink.
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Bandera Assembly & Modifications Video: • Oklahoma Joe Bandera a...
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[@jeffpebbles7601]

The box with all the parts in it is awkward and very heavy. Instead of unloading it from my truck as a giant, heavy box, I just opened it and took out the parts one at a time... easy! I've had it about 3 years and it's just great to smoke with. Very happy with my Bandera. I did get door gaskets and hi-temp silicone to seal it up. That's something you gotta do to this smoker.

[@richmcgarvey4118]

I have to comment because you kept emphasizing the price. I absolutely love mine. But I monitored clearance sales. I had to drive 60 miles each way but purchased mine at a whopping $89 bucks.

[@niuredblack]

Incredible deal, wow!!! What store?

[@engineerwv]

Heck yeah! I love mine! You’ll will need to add some seals. Find some heavy cast grates the fit the firebox. Line firebox with firebrick splits. Take your water pan and fill with playsand and cover with foil for a heat sink for long even cooks.

[@briangill1809]

I ran this for 5 years. This review is average. Pro tips: 1) Use split firebricks to line the fire chamber and bottom of the cooking chamber. You can burn sticks without a grate and the thin steel construction is not an issue. 2) Do not use any sealant. The changes are minimal and you don't know if they are food safe. "Leaking smoke" is a misnomer. 3) Use sand and not water in the water pan. 4) You will need a cover for the smoke stack unless you like rain on your food. 5) install the termometer upside down. Its easier to read unless you are short. other stuff. The rib hooks and racks are usless but the cooking chamber is very veristale for smoking meat all the way to seasonins and jerky. It is very easy to adjust the heat even with burning sticks. It is a miserable shin splitting POS when moving it. His moving story is silly. Its not that bad. I always had air flow issue and used a small fan to push air into the fire box. The dampner is usless when stick burner. I would drill a hole in the bottom of the food chamber and add a drip bucket to catch grease. Adjusting temps when stick burning: A small hot fie with 1 or two splits on fire brick give you 200 - 250. Moving the fire closer to the door lower cooking chamber temps and moving it closer to the cooking chamber increases it. the bottom of the cooking chamber is mush hotter than the top. It is easier to adjust your rack when seeking a good temp rather than adjusting your fire. Unit has a small footprint, lots of cooking options and can burn sticks with a easily controlled temp.

[@kevinhurt7119]

How about putting it to use for everyone?

[@engineerwv]

For the price, and steel thickness, I love mine. Did have to get some seals though, and high temp silicone when I put it together. I wish the firebox was a bit deeper. To push more heat into the smoke chamber. I’ve been thinking about having a thick steel plate cut to prevent some heat from rising above the baffle into the lid. Looking forward to see how she maintains heat on these cold winter days. By the way, Ace Hardware gave me free shipping to their store, Lowe’s wanted like $130. Good review, haven’t seen many of any quality on this particular model so far.

[@johnnykratsas5469]

I found a original version of the bandera, pre buy out from char broil. The old one has thicker metal, and it's all one piece. No nuts and bolts to attach the fire box. I bought it for $100 on CL and haven't looked back. I did add fire tape to seal the door and I resprayed it with high heat enamel. Other then that it's a awesome smoker.

[@kctrevor]

I'm about to get that same older model. Are you wood splits or just charcoal?

[@johnnykratsas5469]

@@kctrevor I tried both. Wood splits are way easier then charcoal. With wood depending on log size it's about 1 per hour, once you have a good charcoal bed. My recommendation is start with charcoal (lump or briquets) to start and heat, then maintain with split wood.

[@kctrevor]

Johnny Kratsas thanks so much for the reply, I was hoping it would have a burn rate of one per hour. It’s going to be a great addition to my other grills and smokers.

[@tabs9213]

Owned the original..did a good job cooking..got rid of it for a Klose horizontal barrel offset with 1/4 plate. The reason i got rid of it was it used a lot of fuel to maintain temperature. It was a constant feed. The water pan at the bottom is a heat sync to stabilize cooking temp. Today i would like to find a verticle to smoke sausage so i kinda miss it.

[@michaelking7495]

Thanks mate, that was a great review. Enjoy your BBQ, cheers.

[@thetangierc]

I haven't found any videos of direct grilling on this. A few questions: 1) Is it smoke or grill or smoke and grill ideally? I'd think it'd be one or the other since you'd lose heat to the smoker when grilling? 2) How much charcoal can it support before a change? How long can you go time-wise? I've been disappointed with my MB Gravity Series 1050 that I've had since Summer 2020. It just can't give me the smoke flavor (not much at all) of my old Broil King Vertical Charcoal smoker (not even close), but that needs to be replaced too. Looking at this unit as the MB 40 inch Vertical Charcoal smoker has super thin walls, but I love the space it offers. I love all of the conveniences of my MB 1050, particularly the gravity feed setup, but it seem vertical just tastes significantly better. I want a gravity-fed vertical with a controller (ideally) like the MBs have and better construction, but not Myron Mixon or Lonestar Grillz prices. Add grilling too and that'd be an ideal unit! Thanks for this video.

[@gregwomack6394]

I got one I was a bit scempatale of it for the size, I'm in to my 3rd smoke with it ,and I couldn't be happier so east to control for as heat smoking a turkey and it looking great

[@nickstoddard8901]

I recently insulated mine with cement board, aluminum sheeting, and high temp RTV. Saved me a ton in fuel because this bad boy is a fuel hog. I am now maintaining 225 for longer periods with 1/4 of the fuel. I also have a flame boss temp controller.

[@TheBarbecueLab]

That’s awesome Nick. Sounds like you’ve got this cooker dialed in.

[@gregbrown4136]

Can you breakdown the mods you did? And prices. That would be helpful

[@tskroyal9198]

How did you insulate it? The firebox and cooking chamber as well?

[@stevensherriff866]

Do you have a video of you using the bandera

[@livebig247]

how do you get ribs out of rack when done? Look like it will be awkward

[@puertoropelu2257]

Would you say this is better than the reverse flow highland ?? I’m debating on getting this one or the reverse flow, but for the money idk which option is best ?

[@TWITB]

Currently looking at purchasing this unit. The price has increased to $649. Should I wait for it to lower or still go for it?

[@kylejackson8747]

But the cooking box is not 28 inches deep. The racks are 16x15.75

[@Mike-fb4rl]

Got mine for $200 at Academy. The problem with this unit is the firebox. It sits too high so most of the heat never makes it into the smoke chamber. Lots of empty space in the top of the firebox. With a slight change in the way its made, just bolting the firebox lower to the smoke chamber would make a huge difference! As it is made, it is a fuel hog.

[@matthewkabbash]

Clicked subscribe. Chalk full of detail. I appreciate the 4k. Present in a way that kept me entertained. Are you going to add seals?

[@theofficialgaro]

Great review! Thanks

[@davidholle5899]

I had the Original New Braunfels Bandera and, after 17 years of competition use, home use and sitting out in the elements, NEVER covered, it finally rusted out and I recycled the metal. I have not replaced that smoker to this day and am truly thinking of buying this version. My only concern is if OK Joe's is of the same quality. Can anyone add any information on that? I'd appreciate any and all info! Thanks!

[@803rockboi2]

Wow nice review

[@TheBarbecueLab]

Glad it was helpful

[@ericdotson9451]

Found the older model at a yardsale for 5 bucks not bad at all she's smoking like crazy

[@TheBarbecueLab]

You gotta love a great yard sale find!

[@devong4006]

I just got one today it was $143 brand new

[@TheBarbecueLab]

Man, that's a steal! Congratulations

[@TaylorsFSCooking]

Where were you able to score that great of a deal?

[@devong4006]

Taylor's Fire & Smoke Bbq San Diego Navy exchange I couldn’t believe it I heard about it Friday they had 30 smokers by Saturday when I picked mine up there was only 3 left I couldn’t pass up on it

[@TheBarbecueLab]

@@devong4006 That's really great Devon! Smoke on my friend.

[@lunchroomdad]

I'm a complete noob. Can you use pellets in this?

[@TheBarbecueLab]

It’s designed to be used with charcoal or wood splits primarily. You could use pellets in this, but you’d burn through a bag really fast since you’d just be burning it in a pile in the burn box. For this one, I’d start by lighting a chimney of charcoal and dumping it in the firebox. Then I’d add a split of firewood about once every 30-45 minutes and it should run around 250-300.

[@MainahTony]

They are $650 now

[@AceHardy]

Taking notes 📝

[@fernydawgbeastmane2117]

Dude I bought one loaded and unloaded it my self it’s not that bad

[@TheBarbecueLab]

Congrats! My back couldn't take that. I'm an old man that needs help these days.

[@robertperez6046]

Holy shit…

[@buddycarroll9641]

At 4:23 you said "So you can expect to leak smoke all around the door".... Are you kidding me? At $400 to $500 dollars, you'd think Oklahoma Joe would seal the doors and just charge $50 more. Even the $1,000 Old Country Brazos says you have to put the sealant around the doors PLUS there's pin holes in the welds you have to plug. What ever happened to Quality control?

[@pinnaclecooking2384]

$500?? I got mine from heb for $264

[@bigfishpondhome1]

It is not 28" deep, it is at best 17"

[@dgarcia7768]

what she said 😭😂💀

[@jose8a864]

I bought this unit and its more for looks. The fire box warp and the smoke leaks from everywere specially since it mostly screwed together. No I just use it to grill hot dogs on the fire box and i use the cooking chamber for storage

[@TheBarbecueLab]

The smoke leaking out was one of the reasons we added the gasket seal to the door and the high temp permatex to each of the screw holes. Once we did that, it held in smoke really well without any leaking. The firebox being made of a thinner metal is an issue with almost any offset smoker you can find in a big box store, and we'd love to see an offset that's built stronger to fight paint chipping and warping. Here's hoping that manufacturers will hear what's being said and see that we're willing to pay more for a stronger product.

[@gregwomack6394]

After I put lava rock gasket seal on mine, it does great couldn't ask for a better smoker

[@haydeecastillo4621]

Greg Womack Fits two packer briskets?

[@debransome1587]

My husband got this out of the truck and assembled all by himself. Maybe I am married to hulk.

[@TheBarbecueLab]

Awesome! Hulk Smash.

[@KingJon513]

The paint from my firebox burned off on my first burn.. Def not worth it.

[@johnnykratsas5469]

I found a original version of the bandera, pre buy out from char broil. The old one has thicker metal, and it's all one piece. No nuts and bolts to attach the fire box. I bought it for $100 on CL and haven't looked back. I did add fire tape to seal the door and I resprayed it with high heat enamel. Other then that it's a awesome smoker.

[@TheBarbecueLab]

Johnny Kratsas that’s a killer find right there! Smoke on man.