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@@reltius2993 I just threaded it into the door and didn’t need to use a nut. 👍

@@DiamondLBBQthanks much I plan on picking mine up this week

@@georgekipp4766 thanks so much!! It’s a great smoker, glad you’re enjoying it! I agree, very comparable to an offset without the babysitting 🔥

@@BigRedsBBQandwine thank you!

@@killintimeoutdoors sure thing!! Thanks for watching.

Right on! Luckily you can use the existing hardware, an easy plug and play for changing them right out. I tried 4" casters at first but the 6" casters in the video are the best! You'll love the smoker!

@@randyletourneau3430 thanks for watching the videos! There is probably about 10 degree difference from left to right but nothing I would worry about there. I run around 265 for most cooks, so 10 up or down from that isn’t a big deal to me. I only use it for smoking so I don’t go above 275ish, I have my Big Green Egg next to it for any grilling. The good thing is you can choke it down and keep the coals from being wasted. It is insulated though, so the cook chamber takes a few hours to cool back down. But cutting that airflow will choke out the fire. I only load the chute 70-80% full for brisket / pork butt cooks and like 50% full for anything shorter than those big cooks. Gives me peace of mind that I’m not putting more charcoal in than I need. Hope that helps!

@@DiamondLBBQ Thanks for the info. The only other thing I see that I am stunned they don't support is a probe port. If i wanted to run a 2-6 temp probes (2 ambient and 2-4 protein) through the door, does that affect the seal or ruin the gasket at all?

@ yeah a probe port would be nice. Luckily since this has gaskets, running probes through the door isn’t too bad. Now an offset with no probe ports makes me cringe running wires through sharp metal doors 😬

@@reltius2993 I don’t rotate mine, I’m sure there’s a little variance but I’ve never rotated them, so you should be good. I like to run around 265 temp, maybe if you went hotter you might. But I don’t think it’s needed.

This thing is built like a tank compared to the MB but I do have to say it is mainly just a smoker not a grill. I would guess you could get it up to 450ish, but I keep my Big Green Egg right next to it and use that for my grilling/reverse searing.

Same story with my 800. thinking about getting the XT, but they're hard to find right now and 1500 bucks.

@@doluseb the Old Country is amazing and built like a tank, you will be very happy with it. I only wish it had more cooking space inside is the only real complaint I have.

Thanks so much, it's so easy and couldn't be tastier. I appreciate the comment!

I've seen guys go about as low as 185, so I think it would be totally fine for that. This thing basically runs identical to vertical cabinet smokers as well, so that's another good search to see if you see many people smoking sausage on those as well. I tend to stick to bigger cuts of meat, but I think it would work just fine for sausage.

The pan works and fits perfectly, someone asked below and I linked the pan in his comment 🔥

Thanks so much! It's a great smoker, and built way better than the ones you mentioned. I would highly recommend it, plus you can get pretty identical results from this as you can from an offset, with way less work 😎

@@LegendaryOldwarrior I sure think it will hold up, it’s certainly built well. The only issue is the inside bottom of the cook chamber is not fully welded. So over time and heavy cooking it will eventually leak grease. I use 2 large pans in the bottom to catch grease to try and avoid this issue in the future. That’s the only improvement I wish they’d address, is fully welding the bottom. But you’ll love the smoker if you get one 🔥

@@DiamondLBBQ Thanks for the quick reply! That is good to know. I always use a pan to catch all the stuff. Less cleaning hahaha. With how much cooking I do, that would be a pain to deal with if I didn't use one. With that issue, do you see more smoke going out from the bottom or no?

@@LegendaryOldwarrior sure thing! Nope, it doesn’t leak any smoke and is sealed up well all over. It doesn’t leak any smoke out of the bottom and is sealed fine. It’s just capable of some grease leaking out the bottom over time. But with the catch pans it won’t get messy and you wouldn’t have to worry about any leaks. I use mine for catering and it’s holding up well.

@@DiamondLBBQ Cool! yea I am pretty sure I am going to get one now. MB has let me down and I don't want to waste money on their new version lol. Thanks for the quick replies and answers!

@@DiamondLBBQ Oh I forgot to ask. MB I can take it up to 700 degrees. I take it up to about 550 or so to sear and such. Can this grill handle that or no? I plan on using a fireboard controller.

thank you!

@@sydleyrobertsonjr.3315 yep just a very sunny day / lighting.

I want one...seems it seals in all the smoke

@@jtbrigade3557 definitely a great smoker 🔥

Correct, I put 2 splits in the chute with the lump charcoal. And then I add big oak chunks in the bottom ash pan when needed throughout the cook. Gives off such great smoke and flavor!

@@DiamondLBBQ I’ll give that a try. I agree with you about using lump over briquettes,the ash difference is noticeable.

@DiamondLBBQ-Where did you get the ash pan? It seems to fit perfectly

@@eabrams5500 a.co/d/e8iUhg7

@@eabrams5500 fits perfect!! Just sent you the Amazon link. It’s a baking pan.