Excellent video and demonstration. I have my eye on this model. It appears to be better than the Master built and Oklahoma Joes model. This is perfect for the backyard! Subscribing....
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 😎
I find on mine that the temps closer to the fire box are quite a bit higher so that kind of limits how much food I can put in the smoker. I’m considering putting fire bricks on that side of the smoking chamber to reduce the heat coming off the fire chamber.
Hey, thanks for the best video on the OCGS I have seen yet. I am a Masterbuilt guy, but mine got damaged in storm, so I have to replace. Came across the Old Country and like the idea of it, but i have a couple questions … 1-I saw one video that says there is a 15-20 degree difference between left and right side, is that true? 2-How hot have you run this up to so far? 3-Are you able to shut down the fire after a cook? I would hate to waste all that is in the stack.
@@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 😬
You already answered one of my questions in the comments, that you can only fit 1 brisket per shelf unfortunately. But if you did three briskets total, are the temps of each shelf comparable and you wouldnt need to rotate them? I'm coming from a rusted out Acorn I need to replace.. love the brisket it can create, but expect this to be another big step up in flavor.. but the big thing is being able to go from 1 brisket to 3.
@@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.
Great video. I do the wood trick with my MB 1050. However now it is breaking down and not getting the good smoke it use to. I am looking at this one now since I kind of don't want to spend 4k+ on some of the other brands lol. I do smoke a lot, like twice maybe 3 times a week. Do you feel like this will hold up compared to some of the more pricier ones? By hold up I mean like 5 years at least?
@@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.
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.
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!
Excellent video and demonstration. I have my eye on this model. It appears to be better than the Master built and Oklahoma Joes model. This is perfect for the backyard! Subscribing....
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 😎
I find on mine that the temps closer to the fire box are quite a bit higher so that kind of limits how much food I can put in the smoker. I’m considering putting fire bricks on that side of the smoking chamber to reduce the heat coming off the fire chamber.
Hey, thanks for the best video on the OCGS I have seen yet. I am a Masterbuilt guy, but mine got damaged in storm, so I have to replace. Came across the Old Country and like the idea of it, but i have a couple questions …
1-I saw one video that says there is a 15-20 degree difference between left and right side, is that true?
2-How hot have you run this up to so far?
3-Are you able to shut down the fire after a cook? I would hate to waste all that is in the stack.
@@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 😬
You already answered one of my questions in the comments, that you can only fit 1 brisket per shelf unfortunately.
But if you did three briskets total, are the temps of each shelf comparable and you wouldnt need to rotate them?
I'm coming from a rusted out Acorn I need to replace.. love the brisket it can create, but expect this to be another big step up in flavor.. but the big thing is being able to go from 1 brisket to 3.
@@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.
Great video. I do the wood trick with my MB 1050. However now it is breaking down and not getting the good smoke it use to. I am looking at this one now since I kind of don't want to spend 4k+ on some of the other brands lol. I do smoke a lot, like twice maybe 3 times a week. Do you feel like this will hold up compared to some of the more pricier ones? By hold up I mean like 5 years at least?
@@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.
Using a temp controller and fan what are the lowest temps that can be maintained? Would this thing be viable for smoking sausage?
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.
What size pans you using?
The pan works and fits perfectly, someone asked below and I linked the pan in his comment 🔥
You put logs in the chute and in the pan?
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.