วีดีโอ

No

Correct

Thank you sir, I’m thinking about getting one

No

Np

Crack your fire box about 2 inches so you can get more air in and also keep your smoke stack wide open then when it gets close to temp you can start to close everything I would keep the door closed to abt 1 inch and your smoke stack about half closed....do this after your close to your temp.....hope thus helps

I think it's decent....sometimes it can be hard to hold the temps without the fan I use from time to time I also have learned when I do use the fan I don't have as much smoke flavor....when I do my setup in the firebox I try to do about 5 layers of charcoal to 5 layers of wood chunks alternating them of course but over all its a smoker that I would buy again its not perfect and It leaks smoke a little but it works

I got them from Amazon

No......I've only did about 6 patties on it

Thanks for that pro tip I will definitely try that.....my temperatures stay high but I have learned to adjust to those temps

Did you get it?

Did I get what?

@@mikesmith2358 yes sir. I love it!!

@@spenjackson thats awesome! What have you smoked so far? I just bought mine today, waiting for delivery tomorrow or friday!! So excited.

@@mikesmith2358 I’m originally from Memphis so I’ve cooked Memphis style ribs and pulled pork. I’ve also cooked several briskets that turned out AMAZING! I purchased a ThermoWorks Signals Thermometer and a Billows fan the day after I purchased my OCGS. I received those items 3 days after I took delivery of my smoker. I typically cook my proteins at 240 degrees. The fan system brings the temp up to 240 degrees in about 15 mins and the cooker stays at the set temp for the duration of the cook (I cook my brisket overnight at 240 and will hold it at 160 degrees in my oven for at least 8 hours after I pull it off the smoker). The Signals Thermometer w Billows fan was some of the best money I’ve spent. Be sure and add several pieces of oak, hickory, pecan or cherry wood chunks in the ash box. I prefer oak when I cook brisket and hickory with my pork. Your wood chunks will ignite fairly quickly and will provide some great smoke flavor to your meats. I hope this helps! Feel free to write back if you have any questions. Good luck my friend & enjoy your new smoker!!

Sports Academy

I couldn't have said it better myself

I couldn't have said it better myself

@T.O.T.L. BBQ i have a significant difference in temperature from right to left. Have you figured how to get even temperatures?

@Ray Harris no I haven't what ever proteins I'm cooking I rotate 180 so it cooks evenly

@@TOTLBBQ that's what I'm doing Thanks

The fan is by ThermoWorks and it is a Billows fan.....so far as installing it the fan screws into a port that the gravity fed comes with that is standard on the smoker

@@TOTLBBQ awesome , I just bought the smoker from Webstaraunt and it only took about a week as Academy was always sold out. I have not used it yet but the first thing I’m gonna do is try that brisket recipe you showed .

Yes I cooked burgers on it and the flavor of them were delicious

@@TOTLBBQ I almost bought one few years ago wasn’t sure about longevity of the materials

No I have not....but thanks for the compliment

Can you use it as a smoker

I believe you could you would of course have to use a small amount of charcoal an wood or whatever your heat source would be....just make sure protein is on 1 side and the heat is opposite side of that

@@TOTLBBQ that's exactly how I use it especially when cooking large protein

I do but it is more like a grill than a smoker....it works very good and the smoke flavor that it gives is everything....when I set it up I use it as a offset

Also, what binder did you use, before you put the rub on?

Olive oil

I'm not sure what you are asking me....what is the question again?

Using wood chunks in the chute with the charcoal and in the ash box....adding wood chunks every 45mins....I always add a handful of them....I rotate between hickory and post oak

adding a few mods takes it to the next level too!

That smoker was I think 1200$ at the time the shipping was free I got the smoker from Webstaurant Store they have a website....I will be trying to do more videos asap I just have a lot going on right now....thanks for the feed back

@@TOTLBBQ sounds like pretty good deal and I understand how life happens so I will be looking forward to whenever you do other vids. Thanks

Got mine for 575 used it was the best decision of my life. I fuck up my whole block everyday 😂😂

Is there any way to block of the slots for the adjustable grate?

@jburk21 I made a damper from some thin metal but doesn't really help so everything I cook on it is hot and fast I use it as a indirect cooker it works great and the smoke flavor is good on it even with the high temps

My honest opinion on it is when you add a fan to it it's great because you can set it and forget it....but the smoke flavor can be missing if you don't continually add chunks of wood to the fire box about every 45mins and close your exhaust about .25in closed.....without the fan it can take up to 2hrs to get to temp but overall it's a pretty decent smoker.....but I highly recommend the fan system....the 1 that have is Billows by Thermoworks

@@TOTLBBQ Great video! Just got one of these this past weekend. I'm looking at getting the Billows, as well...how long does it take to get up to temp with it?

@@farmersfightatm @ 225° should take abt 20-30mins

No I rested it in my oven but before I put in the oven I let the temp come down to about 160F and I let it rest for at least 7 to 8hrs....I am able to bring my oven down to 150

That's something to think about I never have did either of those

I hear ya. I live in Boise, Id and drove to Amarillo to get my Gravity feed from Academy along with an over/under.