cook on the stove, light a napkin on fire and place it in the general vicinity of the food for that sweet sweet smokey flavor. be careful not to burn your house down.
@@ernieD I just bought the Oklahoma Joe side by side for $299 and man let me tell you best $300 every spent. I did two racks of ribs my forst time ever and man were they delicious and juicy. My family is filled with shit talkers 😂 and believe me they loved them. I was waiting for the shit talking because I bust everyones chops about their smoking when its bad and they loved it. They thought I had my pops smoke them for me.
I build a uds for $240 in one day and it looks just like the $800 gateway. It works great, doesn’t take up much room, and is easy to move. I would definitely go that rout until you can afford a $1000 offset
I purchased the All American Angus the weekend before xmas 2018. "Out of the box" the temp diff between the middle of horizontal and bottom of the vertical is about 100~150°F (Digitally checked on the grates). With a 3/16"x14.5"x26" tuning plate in the horizontal, using progressively larger holes up to 1.25", I was able to shave that down to approx 25~50°F diff. The dual stacks is not just for looks! I found that by closing one off your horizontal will maintain a much higher temp, while the vertical stays cooler, with both stacks opened all the way, the temp will equalize between the horizontal and the vertical much more. The hot box side *VENT* does not leak! I've ran so many leaking smokers in the past, I could shut off the side vent and still have good enough airflow to maintain a good smoldering fire. The vents on the Angus will straight up extinguish the fire if you close it off completely. I found that the hot box vent, on the Angus, at about 25% was more than adequate to maintain a temperature around 250°F. Over 1600sq" of cooking surface (not including the hot box grate)! Without adding a 4th grate to the vertical, you're looking at least 6 large pork shoulders and 2 large briskets all at once, with room to spare. The horizontal alone was able to smoke 6 loin (baby back) ribs with good spacing between. Now, here's some not to awesome news: everything other than the hot-box vent is a leaky S.O.B.; I highly recommend anyone looking to get the Angus to also buy some sort of gasket (LavaLock or something similar). The hot box lid (although it's design appears that it would prevent leaking) leaks, the horizontal lid leaks and the vertical door leaks. Get some high-temp food safe gasket and prepare to put it on just about every door or lid. Also, unfortunately, Old Country BBQ Pit "support" is practically non-existent. Their website is stuck in the 90's, one of their phone #'s is invalid, the other goes to a voicemail blackhole and if you email them about parts, good luck getting a response in under a week and the response won't be very helpful when you do. If you want to add a 4th grate to the vertical or if you want to add a tuning plate or a charcoal grate to the horizontal, prepare to contact your local metal or welding shop to have it made for you, or if you already have the tools and talent to weld, DIY. Overall, I'm very happy with the Angus. None of the cons above came as a surprise, because I had done the research prior to purchasing. With some DIY I was able to correct some of the issues I had with it "out of the box". I needed something with a lot of cooking surface for the giant family BBQs that I have on occasion, if it were just me and the wife I would have picked up the Brazos instead.
You can get more heat in the vertical section relative to the horizontal by increasing the airflow. This is done by leaving the firebox door open during cooking and opening the stacks at least halfway.
Hey Jeremy, great video 👍 I recommend the same thing to a lot of people who want to get into bbq with an electric smoker....I always try to steal them towards pellet cookers because it’s the same easy to use but with real wood fire cooking and not just an oven with smoke. Have a good one
Thanks for the advice. Not only did I not know how to do the fire box when I got mine- therefore it's mostly been used as a grill- but I didn't know how to care for it. So now, after 5 years, mine has rusted through where the box and the chamber meet and is beginning to rust through in the bottom of the chamber. So soon, I'll be in the market for a good smoker on my budget ($300 or less). Showing me kinda what to look for is a big help. Thanks for all you help videos. I'm learning a lot. I managed to offset smoke a leg of lamb successfully for new years in large part due to your teaching.
I've got a $100 Brinkman smoker. Just cooked a 12 lb pork butt last weekend. Turned out amazing. No need to spend a freaking grand on a smoker unless you're doing it for a living.
Exactly! I had a Brinkmann and used it for 10 years before I passed it on to my son when I bought a Green Mountain pellet smoker. I love the pellet smoker but miss my Brinkmann.
@@daviddixon2166 I've had a couple of them in the last 20 years or so. Probably the most versatile little grill I've ever had. I've smoked turkeys, hams, ribs, pork butts, plus you can grill burgers, steaks etc. You can move the charcoal around from all the way on the bottom for smoking to the middle for stuff like pork tenderloins or move it all the way up top for steaks and burgers. It really does do it all. Great little grill.
very good video, one thing I like to do is in the last hour of cooking, I throw in a full bulb of garlic and a large yellow onion cut in half on to my coals to add a great smoke flavor to my BBQ.
I've owned the Pecos for around 2 years. I also own a Lone Star 24x36. To be honest, the Pecos holds temp much better and uses much less wood. Hope this helps feedback! The Pecos is AMAZING, especially after 4-5 cooks and the seasoning seals up any leaks.
@@MadScientistBBQ is the old country Brazos smoker really worth buying. I'm looking to get into smoking food but I want a good and something I don't need to make much modification.
@@MadScientistBBQ will the pain come off. I had a Oklahoma Joe's smoker and I seasoned it and the paint started coming off. So I returned it was bummed from that happening
Jeremy, I appreciate what you did here. Academy is a decent place for many Smokers. I however found more options for Old Country at Uvalco in Uvalde TX. But what sets Academy apart are the shipping options. What I consistently encounter online and people I associate with are more people are either going for pellet if they are spending money or a cheap offset smoker and they actually cringe to even spend over 200. Even the price of an Oklahoma Joe smoker they balk at and wait for sales. Then they get a cheap garbage unit and get frustrated, mod it while still having issues controlling consistent temps and so they then go for a pellet. I see about 2-4 Oklahoma Joe/Charbroil units for sale every month and usually only a few cooks completed in them. For most people, I think the Peccos is a fantastic value. And it ships! But they will not spend that price unless it’s a pellet.
Provo Pit Barbecue I get you. I don’t love pellet cookers and I always tell people not to get cheap offsets. They will ruin their meat almost every time. I think a good quality offset produces the best results.
One smoker in the OCB line that is missing (inventory issues, not showing up on the website...or so help me, they discontinued it) is the Wrangler. It's the middle ground between the Pecos and Bravos with 3/16" main cook area, and maybe 1/4" door...I could be wrong. But for under $600 I have absolutely loved it. It was my first foray into off set smoking and I am so happy with it. I will say, if I do decide to upgrade I am going to put the cash in for a smoker that is offset and has the vertical chamber. There are a lot of cold smoke opportunities I may be missing out on with a standard offset. All said. Great video.
I have had the old country over and under for almost 5 years now. I absolutely love it. Holds up great. Every spring/summer I just give it a cost or two of paint.
I went from offset to pellet smoker about 5 years ago. It was initially disappointing. I got to where i liked the food off of it. It cooked beautiful food, but the flavor was never there. Finally got rid of it. Going back to offset. Way more work and much more room for error, but flavor is far superior.
"Amen Brother... Amen" I have been in the (professional) BBQ Family for over 60 years... ALWAYS... Wood or Charcoal/Wood. Since I am coming out of retirement and want to Re-Open a BBQ stand but mainly for BEEF JERKY... I thought of the Pellet Stove/Smokers... since I'm almost 70 years old, thought that would be easier to handle... BUT... I just can't do it... I want REAL Wood Smoke.... Smoked BEEF JERKY Even thought of Dehydrating the Beef Jerky... NO... I want Smoked Beef JERKY..... The BEST of the BEST Go Big or Go Home. What is funny.. I have a Huge Pecan Tree outside that really needs to be cut down. The cost of wood is unreal... That tree is just begging to become wood for a smoker BAHAHAHA
Yes.. That is what I was thinking... I love that little box.. Not counting the fact it is Flat on Top where you can keep things warm... or cook something too.
I respect the fact that you have no problem recommending smokers that many other "pros" would call cheap. A lot of folks new to bbqing will get a lot of sticker shock at the price of pits. When watching all these other channels, some of these guys have thousands of dollars worth of pits, with many costing thousands each. Jambo pits anyone? Chances are if your pit is to blame for all your culinary disasters, news flash, the problem probably isn't the pit...it's you. I'm not an offset guy (too lazy) but would have no problem buying one of these you recommend if I was.
As a former Traeger+ user, I have to say that switching to Asmoke was one of the best decisions I've made in my grilling journey. The portability of Asmoke, which is battery-powered, has made it the perfect companion for all my outdoor adventures. The precise temperature control within 5°F ensured my meals were always cooked to perfection. The choice of different flavored wood pellets also added a unique touch to each meal. With the ability to remotely adjust the temperature and monitor food, not to mention the convenience of creating and sharing recipes via the app, Asmoke has proved to be a worthy investment. For anyone on a budget, this is definitely the right smoker for you. #Asmoke
I couldn't afford an expensive smoker so I got a oklahoma joe's smoker and it's been awesome. If I had plenty of money I'd probably buy it again because it's heavy duty and the food comes out great and that's all I need.
I like how the video is on picking the right Smoker but then he doesn't know what the hanging rods are for at 5:55. Lol. Like they say, no matter your experience, there is always something to learn. I learned a lot from this video. Keep up the great work.
I decided several years ago to buy a Lang smoker. I really like it though it would have been nice to have seen your video back then. The tips you give on what to look for and consider before purchasing a smoker are helpful. And your tutorial on cooking brisket made my Christmas dinner a great success. Thank you for the work you do.
I got a bbq from walmart for $23 been using that to smoke. I just place the coal to the side maybe occupying 25-30% of the grill is hot coal, i throw the wood chips on top. Works GREAT
Thanks to you and uncle b I got the pecos. I have had it for a year. Can’t compare the smokers to the other smokers. Very satisfied with the pecos. The only mod I did was firebrick. Thanks for the information. 😊
I have used some off set smokers and other types as well. If you don’t want to babysit a smoker, check out a pit barrel smoker. Very easy to use , food turns out great. Those barrel smokers have helped people win at Memphis in May national bbq championships. Then it all depends on what people like, each person is different.
Absolutely. You can get an "upper deck" grate for fitting 50% more meat in them, too. So many benefits to a weber kettle. Splurge and get the one with the better ash pan, if you can, but no need.
Thanks for the video, I actually smoked my first Brisket New Years eve. using some of your tips and it came out great, I lost some tenderness but cooking it in my Camp Chef propane smoker that hates wind and it was sustained winds of 12mph. so it was tough to keep it at 250F. I wish we had a place to buy decent smokers at, about the best I can do locally is Lowes that sells a Oklahoma Joe Longhorn for 300 bucks.
AnglerX Academy ships for relatively cheap. That’s what I did. When I bought my brazos shipping was 99 bucks. I think it is more now but still reasonable. They brought it to me in LA
Hey Jeremy, love the videos. They're always full of information. I'm new to stick burners and trying to decide between the traditional offset like the Pecos or the Over and under. I like the cook capacity of the over and under, but in a previous video you mentioned you enjoyed the flavor slightly better from your Brazos. My main concerns are how much more fuel it takes to run the over and under and the difference in cook capacity. My dilemma is I'm an extreme perfectionist and want the BEST tasting food🤷🏾♂️. I know it's all subjective but in your opinion, would the flavor profile from a traditional offset like the Pecos (budget range is about 600 tops) be worth the difference in the amount of cooking real estate the over and under has?
I've gone through many smokers in the 45 years of cooking. Big tip. Get the thickest metal you can afford. The smoker will last so much longer. The thin metal ones are good for 3 or 4 years before they start rusting through.
Most Traeger owners in the Facebook group admit they can't tell the difference between pellets, no one has ever said it put too much smoke flavor with a pellet grill. I use mine 3 or more times a week but it's more of a outdoor convection oven that runs on pellets.
If you gonna smoke meats every 3 months or twice a year the weber 22" works great and its a lot cheaper, if you going to spend 1000 dollars on a smoker you better use it every weekend
I have gone from fiddling with the fire offset smokers for years to now, just a couple pellet smokers. Set it up, and enjoy Saturday fishing and come back to some good smoky meats.
Jeremy, awesome review on the stick burners! I have had several, but I'm getting on up in age and decided that long cooks were just too much work with stick burners trying to maintain fire and heat. I went with a high quality pellet grill/smoker. The Yoder YS640s and WOW! I have been getting as good if not better results on the long cooks as I did with the stick burners but with a fraction of the work. That means I can enjoy my finished cooks a lot more. A plus with the Yoder pellet smokers is that you can actually grill on them with grill grates over the open fire from the pellets. You should do a pellet smoker comparison for us old guys too tired to maintain the stick burners. Also, Weber is going to release their Smoke Fire series of pellet smokers in the very near future. Early reviews are very good! Keep on smok'en man! Love your presentations!
Just to clear somethings up, Academy still sells the Smokehouse and Wrangler, eventhough neither are still on the website (God forbid they discontinued these products!!!). The Wrangler they have now is just like the original version and very thick and durable. The smokehouse, although thinner, is a great choice.
I’m just getting started. I bought a Oklahoma Joe as a starter and I already regret it. Thank God I bought used for cheap. The fire box is bolted on and is two pieces which has a seam around it, most people use a high temperature silicone to seal it. There is a huge gap around the smoke stack also. I guess they’re mad to be shipped in a box. Thanks for the review. I need something with thicker metal and wielded opposed to bolted. I’m going to look at the old country for a better start.
Welcome to Texas! I’m in the market for an upgrade to my Ok Joe longhorn and was looking at this Brazos. Very informative and I think what my next pit is going to be!
While Id love to get a nice offset. I get good results on my Weber kettle for now. I got whats called a Smokenator. Its basically the firebox that mounts in there for indirect cooking. Ribs, pork butt and briskets have all come out good. I started out with the electric smoker box but got good with the Weber and pretty much do it all on that now.
I'm glad that you talked some about that spectrum of barbecuers. I'm on the end that loves to be out all day managing the fire. It kind of forms of special connection with the meat for me. (Not like a romantic connection or anything although at this stage in life, I might not rule that out... just kidding!) I always mess something up but it still tastes amazing. It's like I can taste the work that went into it. Also, I can't think of a better way to spend a day than to just sit around with friend and family and just enjoy time together. Of course, you can spend time inside with friends and family with a pellet smoker...
What would you guys say is the best smoker to get for someone cooking for 2-4 people? Dont need any of these huge ones just enough for a brisket, ribs, or pulled pork but want one that will turn out the best flavor and smoke! Is it best to go pellet, charcoal, gas, or electric?
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
Awesome video. My 2 chamber was a nightmare to keep at 125° to 150°. I'd blink and it was 400°. So I'd close the oxygen slide and it would be around 75°. I don't have that kind of patience. I just got a pellet smoker and the only draw back is the smoke flavor. Granted it has 5 to 7 huge holes in the back that can't help the situation.
Jeremy, great walk through! I have the Pecos and have had it for 2 years and the fire box is already starting to have problems of the metal thinking out. We use it multiple times a week. We should have gone with the Brazos. However when shopping nthe other day we saw the Angus as well and loved the vertical box too. I did not catch that it was only 3/16" though. That makes a difference. Thanks for the video!
Been watching a lot of your videos about smoking. Wasn't sure if I'de have the patients to wait so I built a mini WSM to see if I can handle it, I'm hooked! Thought about moving up to a larger WSM or a pellet smoker. Since I still use my mini WSM maybe I'll give an offset smoker a try. Keep up the great work! Thanks for posting reviews for us newbies!
Hello Jeremy. Was up late and saw your video. You did a great job going through AS Old Country Pits line up with helpful information for those looking. If I had known about the Brazos before buying the one I have I prolly would've bought it. Our AS doesn't have that model in the store. I have a great pit heavy built but $1600 vs $1k for almost the same thing. Hope you are doing good. Need more Mad Scientist vids. LOL HAPPY NEW YEAR. Your OLD pal. PHIL N FLORENCE
Phil N Florence I get what you mean. If it works well then the money is worth it. I’m really glad to see how your channel has grown! Keep up the good work!
If on a budget, what's your opinion on a offset like the Old Country Wrangler vs the Old Country Smokehouse? I really want a vertical pit but don't have the budget for something like the Lone Star 30 inch offset vertical.... Having said that, the Lone star 30 vertical has the offset firebox where the Old Country Smokehouse has the fire directly underneath.... Looking for opinions I guess on the Old Country Smokehouse
@@jimvollan2691 Not sure if you're asking me or Jeremy, but for $200 more dollars I'd definitely go with the Smokehouse. Love those vertical slideouts. Can put a lot of food on them, and easy to work with.
I am in my 80's and my wife and I recently downsized to an apartment. Consequently I am looking to simplify my BBQ process. After much research, I recently purchased a Camp Chef Woodwind SG pellet grill (I am awaiting arrival). I want to try the hot and fast process but I understand the pellet grills do not put out a lot of smoke at the higher temperatures. So...I am looking. Into smoke tubes etc. Do you have any knowledge of pellet grills that you could impart?
The Camp Chef does a nice job of providing smoke at the low temperatures, that's what smoking is, low and slow. On the Camp Chef SG model, the SG stands for slide and grill, you pull the lever which pulls the heat deflector away from the fire pit. Then you crank the heat up and cook off the flame. If you want more smoke flavor I would suggest you smoke it at a lower temperature first until you reach your desired temperature, then sear the outside on the side kick if you got it with your Camp Chef, or take the food off and crank the heat up all the way, pull back heat deflector and try searing it that way without the heat deflector on using direct flame.
I bought a OKJ offset from Lowe's couple years ago. I'm currently upgrading it as the welds are poor and air it has horrible air gaps. I'm welding it all up and I'll repaint it. I'm in the market looking for a propane or air tank to build my own.
@Jeff The price sounds high but its built to last forever, I have been looking into smokers for quite some time and these brands that are on the low end regarding price have all bad reviews They leak and the paint burns off on your first cook in turn resulting in a rust box .
I have the Pecos...the only warning I would say is: inspect your Old Country Smokers VERY thoroughly, the build quality on the Pecos doesn't seem as good as the Brazos...I had to look at 20-30 of the Pecos ones at 4 different Academys before I found one I liked. But it's a GREAT smoker for the $$$, love my Pecos!
I would like to see more of the over/under too. Jeremy thought it didn't flow enough. I wondered if hacking the baffle on the bottom to open more would make a difference. I'm an engineer, and it just seems like that type of smoker has potential.
@@pwells1966 Check out Good One smokers if you like the design of the Over/under. They are more expensive but work very well. I own the GO Open Range and the GO Marshall and I really like this design over an offset.
Hey Jeremy, I'm on the other side of "G" town of Greenville, TX. I too was looking at the Over and Under. But man, after seeing reviews on Academy and seeing how thin the metal was, I'll probably stick with an Off-set Smoker. I hope with Summer being over and Fall around the corner (Well, whenever Summer & Fall finish battling it out lol) these will be on a clearance to get better pricing. 👍
Hey Jeremy what do you recommend to seal any of those unwanted air leaks? Mine comes from the top of the lid and i just use foil to try and seal it but is there a more efficient way that you know of? Thanks for all the vids!
Love my charcoal smoker. Small and great for ribs and chicken. But I really want to get a pellet smoker or an electric smoker for brisket. I can do it on my smoker, but watching it for 12 to 18 hours is not for me. Love the video, thanks for it.
$299 you can get an Oklahoma joe broncho barrel smoker, that secondary can be used for grill depending on where the fire basket is. The thing is built like an absolute tank too. It’s the size of a trash can and weighs 140 pounds
We have a very limited selection of smokers for us here in Utah buddy. I bought a Weber Smokey mountain. But I’m looking to upgrade to an offset smoker soon
Great video man. Hey what do you think of Kamado style grills/ smokers. Ever tried one of those? In the market for a new grill but I want to smoke briskets, ribs etc and am debating which is the best option
I'm looking to get a new setup and wanted to get your thoughts on the Oklahoma Joe Highland Offset Smoker and Grill. O really like having the option to either grill or smoke. I love in Chicago so having that option for me is key. The price is where I want ir, but am curious id thete is something else out there that's comparable or better at the same or a lower price point.
At $1,000 I just saved up another $300 more dollars and got a Lang. (Although shipping is high, you can always just go pick one up.) I know on the pits you are showing they are pretty cool, but most add mods after using them a few times, so in the long run you end up spending just as much money. And the Langs are hard to beat for the price. Just MHO.
Odeed I get that. I just like standard flow. It’s a preference thing. I actually haven’t modified the brazos at all except for placing a ball valve on the grease drain
Thanks Jeremy for doing this video, I'm trying to decide between the Pecos & Brazos, I have a WSM but also want an offset as I enjoy the art of BBQing. :)
hey man i really enjoy u r channel alot. i was thinking of actually opening texas style restaurant here in Egypt just need an advice on best smoker for mass producing like the ones in Franklin for example which u might advice me to look into thanks alot in advance
Hello Jeremy, great video demonstration on the Old Country Pits, however, you forgot to do the Old Country Wrangler, what your opinion on the Wrangler? Thanks!!
The wrangler still out there! I will be purchasing soon and can't decide between the pecos and wrangler. Want the pecos ONLY because of the extra real estate. But I think I will go with the wrangler, for its thicker steel! Glad I found your input on it!
The Pecos seems like the winner for me. Just wish they were sold in more stores. I live in the suburbs of Chicago and shipping from Texas is $150...still, it seems I won't be able to find anything better even for $550
Hi jeremy, love your videos. Have you or do you plan to do a review video on a reverse flow smoker? Would love to hear your opinion on them. Keep up the good work.
Corcy423 I plan to do a vid on one. I have mixed opinions about them. Some are great but some aren’t. I think they equalize the quality of the product. By that I mean a person is less likely to ruin the meat but the ceiling for the highest quality flavor is lower. I think the right pit could overcome those issues though. I’m in the process of looking at reverse flow pits now. I’m gonna talk to my buddies at fat stack about building one
I have an old cheap Brinkman and I am, looking to upgrade, this has been really helpful. Have you ever tried the Orion? I am now considering either the Orion or the Pecos. Thank you for all of your videos.
Is it worth using the top rack for smoking meat? I would think it would be cool to make a full size slide out grate for the top. Is it worth doing or is the top only good for warming? Can u achieve atleaste 250 275 on top grate
Hey Jeremy! Been watching your videos for a few days now and am making the switch from an electric smoker to an offset. The Old country looks great, my problem is that there is no academy sports within 8 hours of me and the reviews that I see for the ones that people have had shipped seem to have lots of problems. Any recommendations?
Love your videos, very informative. I had a pecos smoker liked a lot but got rid of it and got me a Horizon 16 classic. I enjoyed more than the pecos. I’m thinking of upgrading to the Horizon 24 Marshal . Anyway thanks for this video. Is there any chance of me watching you cooking on the smoker you’ve got from Fatstaks?
travelarmando I think I only have one video of me cooking on that. I do about 95% of my cooking on that pit actually but it never gets filmed. I’ll try to do one soon.
I really enjoy your videos, you kind of remind me of an Alton Brown of the BBQ world (I mean that as a compliment). I do have a question. Have you ever used the OC Smokehouse vertical? I am looking to purchase either the Pecos, over and under or the smokehouse. I've seen good reviews from both the Pecos and over and under from yourself and others but there is virtually no quality reviews of the smokehouse. Your thoughts?
Oklahoma Joe at walmart is similar to that 1st offset and is like $300. Heavy gauge steel and about the same size. Would never pay a grand for an offset for home use.. Ever.. Id say the 2nd one you showed is about the same as Oklahoma Joe. I have a thinnger charbroil and it does a good job. Cost $99 for the grill and $60 for the offset box at Lowes about 7 years ago when I got it.
There are 2 big differences between the 2. The brazos is all welded and 1/4 inch steel. Not sure what the Oklahoma joe steel thickness is but it's no were close to a 1/4 inch and is bolt together. The oklahoma joe is closer to the pecos but the pecos is still all welded and bigger I think. Saying all of that people turn out great que with oklahoma joe smokers (also the original Oklahoma joe from the 90's is 1/4 inch). My advice would be check Facebook marketplace, offer up, and craigslist for smokers. You'd be surprised what deals you could find on quality offsets.
@@jerryhubbard4461 I am sure there is something that can be arranged.I know my brother sent a whole bunch out to Texas.I could look into it and get back to you on that.
BRAZOS 00:41
PECOS 1:50
OVER/UNDER 3:30
ALL AMERICAN ANGUS 5:03
PELLET SMOKER TALK 7:38
Jamaica news
Clay Watson
No comments on Oklahoma Joe's Smokers?
Yt
I watched the whole video before seeing this statement lol. First video I didn't go straight to comments.
The one with the vertical smoke chamber looked very similar to a line star grillz cooker.
You didn't cover the $150-$400 range for us poor folk.
cook on the stove, light a napkin on fire and place it in the general vicinity of the food for that sweet sweet smokey flavor. be careful not to burn your house down.
Weber Smokey mountain
Yup, I'm looking at the Pit Boss 340-440, electric, pellet smoker, bout $200-$300.
Bro in law cooks alot on his PB700. Food always comes out good.
@@ernieD I just bought the Oklahoma Joe side by side for $299 and man let me tell you best $300 every spent. I did two racks of ribs my forst time ever and man were they delicious and juicy. My family is filled with shit talkers 😂 and believe me they loved them. I was waiting for the shit talking because I bust everyones chops about their smoking when its bad and they loved it. They thought I had my pops smoke them for me.
I build a uds for $240 in one day and it looks just like the $800 gateway. It works great, doesn’t take up much room, and is easy to move. I would definitely go that rout until you can afford a $1000 offset
I purchased the All American Angus the weekend before xmas 2018. "Out of the box" the temp diff between the middle of horizontal and bottom of the vertical is about 100~150°F (Digitally checked on the grates). With a 3/16"x14.5"x26" tuning plate in the horizontal, using progressively larger holes up to 1.25", I was able to shave that down to approx 25~50°F diff.
The dual stacks is not just for looks! I found that by closing one off your horizontal will maintain a much higher temp, while the vertical stays cooler, with both stacks opened all the way, the temp will equalize between the horizontal and the vertical much more.
The hot box side *VENT* does not leak! I've ran so many leaking smokers in the past, I could shut off the side vent and still have good enough airflow to maintain a good smoldering fire. The vents on the Angus will straight up extinguish the fire if you close it off completely. I found that the hot box vent, on the Angus, at about 25% was more than adequate to maintain a temperature around 250°F.
Over 1600sq" of cooking surface (not including the hot box grate)! Without adding a 4th grate to the vertical, you're looking at least 6 large pork shoulders and 2 large briskets all at once, with room to spare. The horizontal alone was able to smoke 6 loin (baby back) ribs with good spacing between.
Now, here's some not to awesome news: everything other than the hot-box vent is a leaky S.O.B.; I highly recommend anyone looking to get the Angus to also buy some sort of gasket (LavaLock or something similar). The hot box lid (although it's design appears that it would prevent leaking) leaks, the horizontal lid leaks and the vertical door leaks. Get some high-temp food safe gasket and prepare to put it on just about every door or lid. Also, unfortunately, Old Country BBQ Pit "support" is practically non-existent. Their website is stuck in the 90's, one of their phone #'s is invalid, the other goes to a voicemail blackhole and if you email them about parts, good luck getting a response in under a week and the response won't be very helpful when you do. If you want to add a 4th grate to the vertical or if you want to add a tuning plate or a charcoal grate to the horizontal, prepare to contact your local metal or welding shop to have it made for you, or if you already have the tools and talent to weld, DIY.
Overall, I'm very happy with the Angus. None of the cons above came as a surprise, because I had done the research prior to purchasing. With some DIY I was able to correct some of the issues I had with it "out of the box". I needed something with a lot of cooking surface for the giant family BBQs that I have on occasion, if it were just me and the wife I would have picked up the Brazos instead.
Hey man this is tremendously helpful! Thanks so much
You can get more heat in the vertical section relative to the horizontal by increasing the airflow. This is done by leaving the firebox door open during cooking and opening the stacks at least halfway.
Yeah I just got one two weeks ago, about 5 Cooks now. I was very impressed. Great smoker in my personal opinion.
Hey Jeremy, great video 👍 I recommend the same thing to a lot of people who want to get into bbq with an electric smoker....I always try to steal them towards pellet cookers because it’s the same easy to use but with real wood fire cooking and not just an oven with smoke. Have a good one
Thanks for the advice. Not only did I not know how to do the fire box when I got mine- therefore it's mostly been used as a grill- but I didn't know how to care for it. So now, after 5 years, mine has rusted through where the box and the chamber meet and is beginning to rust through in the bottom of the chamber. So soon, I'll be in the market for a good smoker on my budget ($300 or less). Showing me kinda what to look for is a big help. Thanks for all you help videos. I'm learning a lot. I managed to offset smoke a leg of lamb successfully for new years in large part due to your teaching.
I prefer Brazzers
Benji Smith the worlds greatest
😂👍
😂
But $1000 for a grill? I mean shit. But if yall swear by it i guess ill save
@@Sicnesses23 that wasn't what benji was referring to. i'm marginally embarrassed that i know that...
I have a Brazos smoker and it performs great. No complaints in the least. I highly recommend it.
It is 5 years later... Do you still have the Brazos?
I've got a $100 Brinkman smoker. Just cooked a 12 lb pork butt last weekend. Turned out amazing. No need to spend a freaking grand on a smoker unless you're doing it for a living.
Right and plus its about the person who doing the cooking if u know what u doing it doesn't matter what u cooking on its gon turn out great believe me
Exactly! I had a Brinkmann and used it for 10 years before I passed it on to my son when I bought a Green Mountain pellet smoker. I love the pellet smoker but miss my Brinkmann.
@@daviddixon2166 I've had a couple of them in the last 20 years or so. Probably the most versatile little grill I've ever had. I've smoked turkeys, hams, ribs, pork butts, plus you can grill burgers, steaks etc. You can move the charcoal around from all the way on the bottom for smoking to the middle for stuff like pork tenderloins or move it all the way up top for steaks and burgers. It really does do it all. Great little grill.
u right
Jim M agreed!💯
I have a $200 Char-Griller smoker and I can smoke with the best of them!!
EXCELLENT VIDEO as Always...
Thank YOU so much for doing all of these GREAT videos.
very good video, one thing I like to do is in the last hour of cooking, I throw in a full bulb of garlic and a large yellow onion cut in half on to my coals to add a great smoke flavor to my BBQ.
I've owned the Pecos for around 2 years. I also own a Lone Star 24x36. To be honest, the Pecos holds temp much better and uses much less wood. Hope this helps feedback! The Pecos is AMAZING, especially after 4-5 cooks and the seasoning seals up any leaks.
Dad Of Steel
That’s great!
Just bought one. Can't Can'tto use it.
@@MadScientistBBQ is the old country Brazos smoker really worth buying. I'm looking to get into smoking food but I want a good and something I don't need to make much modification.
@@MadScientistBBQ will the pain come off. I had a Oklahoma Joe's smoker and I seasoned it and the paint started coming off. So I returned it was bummed from that happening
@@enriquesanchez5670
I believe the rods at 5:51 are for smoking jerky
I smoke Beef Jerky Flat... thos two rods are for hanging Smoke Sausage.
I love this guys videos he holds nothing back no secrets he tells all I’ve learned so much from his videos thanks for sharing
Jeremy, I appreciate what you did here. Academy is a decent place for many Smokers. I however found more options for Old Country at Uvalco in Uvalde TX. But what sets Academy apart are the shipping options. What I consistently encounter online and people I associate with are more people are either going for pellet if they are spending money or a cheap offset smoker and they actually cringe to even spend over 200. Even the price of an Oklahoma Joe smoker they balk at and wait for sales. Then they get a cheap garbage unit and get frustrated, mod it while still having issues controlling consistent temps and so they then go for a pellet. I see about 2-4 Oklahoma Joe/Charbroil units for sale every month and usually only a few cooks completed in them. For most people, I think the Peccos is a fantastic value. And it ships! But they will not spend that price unless it’s a pellet.
Provo Pit Barbecue
I get you. I don’t love pellet cookers and I always tell people not to get cheap offsets. They will ruin their meat almost every time. I think a good quality offset produces the best results.
Mad Scientist BBQ true brother!!
One smoker in the OCB line that is missing (inventory issues, not showing up on the website...or so help me, they discontinued it) is the Wrangler. It's the middle ground between the Pecos and Bravos with 3/16" main cook area, and maybe 1/4" door...I could be wrong. But for under $600 I have absolutely loved it. It was my first foray into off set smoking and I am so happy with it. I will say, if I do decide to upgrade I am going to put the cash in for a smoker that is offset and has the vertical chamber. There are a lot of cold smoke opportunities I may be missing out on with a standard offset.
All said. Great video.
@@CounterCultureCLT wrangler is not 3/16 only the door is.
Why crush my dreams?
Kidding. It's still a great entry level cooker for a weekend smoker like myself.
I have had the old country over and under for almost 5 years now. I absolutely love it. Holds up great. Every spring/summer I just give it a cost or two of paint.
I went from offset to pellet smoker about 5 years ago. It was initially disappointing. I got to where i liked the food off of it. It cooked beautiful food, but the flavor was never there. Finally got rid of it. Going back to offset. Way more work and much more room for error, but flavor is far superior.
"Amen Brother... Amen"
I have been in the (professional) BBQ Family for over 60 years...
ALWAYS... Wood or Charcoal/Wood.
Since I am coming out of retirement and want to Re-Open a BBQ stand but mainly for BEEF JERKY... I thought of the Pellet Stove/Smokers... since I'm almost 70 years old, thought that would be easier to handle...
BUT... I just can't do it...
I want REAL Wood Smoke.... Smoked BEEF JERKY
Even thought of Dehydrating the Beef Jerky...
NO... I want Smoked Beef JERKY.....
The BEST of the BEST
Go Big or Go Home.
What is funny.. I have a Huge Pecan Tree outside that really needs to be cut down.
The cost of wood is unreal...
That tree is just begging to become wood for a smoker
BAHAHAHA
I haven’t had luck with a Pit Boss Copperhead smoker. There were times it would just shut off. I miss the stick burner that I had before.
SEE... that is another reason why I do Not want a Pellet Grill/Smoker.
Can you hot grill in the cook box with charcoal...steaks burgers hotdogs and such?
Yes.. That is what I was thinking... I love that little box..
Not counting the fact it is Flat on Top where you can keep things warm... or cook something too.
I respect the fact that you have no problem recommending smokers that many other "pros" would call cheap. A lot of folks new to bbqing will get a lot of sticker shock at the price of pits. When watching all these other channels, some of these guys have thousands of dollars worth of pits, with many costing thousands each. Jambo pits anyone? Chances are if your pit is to blame for all your culinary disasters, news flash, the problem probably isn't the pit...it's you. I'm not an offset guy (too lazy) but would have no problem buying one of these you recommend if I was.
As a former Traeger+ user, I have to say that switching to Asmoke was one of the best decisions I've made in my grilling journey. The portability of Asmoke, which is battery-powered, has made it the perfect companion for all my outdoor adventures. The precise temperature control within 5°F ensured my meals were always cooked to perfection. The choice of different flavored wood pellets also added a unique touch to each meal. With the ability to remotely adjust the temperature and monitor food, not to mention the convenience of creating and sharing recipes via the app, Asmoke has proved to be a worthy investment. For anyone on a budget, this is definitely the right smoker for you. #Asmoke
I couldn't afford an expensive smoker so I got a oklahoma joe's smoker and it's been awesome. If I had plenty of money I'd probably buy it again because it's heavy duty and the food comes out great and that's all I need.
Thank YOU
Good to Know
I like how the video is on picking the right Smoker but then he doesn't know what the hanging rods are for at 5:55. Lol. Like they say, no matter your experience, there is always something to learn. I learned a lot from this video. Keep up the great work.
I decided several years ago to buy a Lang smoker. I really like it though it would have been nice to have seen your video back then. The tips you give on what to look for and consider before purchasing a smoker are helpful. And your tutorial on cooking brisket made my Christmas dinner a great success. Thank you for the work you do.
I got a bbq from walmart for $23 been using that to smoke. I just place the coal to the side maybe occupying 25-30% of the grill is hot coal, i throw the wood chips on top. Works GREAT
$23.00 ????
What Smoker did you buy for $23.00?
That would be amazing.
Thanks to you and uncle b I got the pecos. I have had it for a year. Can’t compare the smokers to the other smokers. Very satisfied with the pecos. The only mod I did was firebrick. Thanks for the information. 😊
I have used some off set smokers and other types as well. If you don’t want to babysit a smoker, check out a pit barrel smoker. Very easy to use , food turns out great. Those barrel smokers have helped people win at Memphis in May national bbq championships. Then it all depends on what people like, each person is different.
The best one I have is the 2 Char-broil American Gourmet 40” offset smokers i got for 20yr anniversary gift where I work.😎
Weber kettle. $120. Versatile. Quality. Have a ball
Absolutely. You can get an "upper deck" grate for fitting 50% more meat in them, too. So many benefits to a weber kettle. Splurge and get the one with the better ash pan, if you can, but no need.
It's what I bought and the versatility is insane. I really don't need a smoker, but I'm financially irresponsible.
I have very old, smaller Weber kettle. Didn't know I could get accessories to upgrade it. I've been looking at a pit boss pellet smoker.
I have 4 of them
Oklahoma Joe’s Bronco it’s also amazing and a decent price
Jeremy I am so glad you did this video. I wish you would do more on the pellet smokers. I would like to know which is the best.
Pellets are for nerds
Recteq best I've seen own 2 myself
Thanks for the video, I actually smoked my first Brisket New Years eve. using some of your tips and it came out great, I lost some tenderness but cooking it in my Camp Chef propane smoker that hates wind and it was sustained winds of 12mph. so it was tough to keep it at 250F. I wish we had a place to buy decent smokers at, about the best I can do locally is Lowes that sells a Oklahoma Joe Longhorn for 300 bucks.
AnglerX
Academy ships for relatively cheap. That’s what I did. When I bought my brazos shipping was 99 bucks. I think it is more now but still reasonable. They brought it to me in LA
Hey Jeremy, love the videos. They're always full of information. I'm new to stick burners and trying to decide between the traditional offset like the Pecos or the Over and under. I like the cook capacity of the over and under, but in a previous video you mentioned you enjoyed the flavor slightly better from your Brazos. My main concerns are how much more fuel it takes to run the over and under and the difference in cook capacity. My dilemma is I'm an extreme perfectionist and want the BEST tasting food🤷🏾♂️. I know it's all subjective but in your opinion, would the flavor profile from a traditional offset like the Pecos (budget range is about 600 tops) be worth the difference in the amount of cooking real estate the over and under has?
I've gone through many smokers in the 45 years of cooking. Big tip. Get the thickest metal you can afford. The smoker will last so much longer. The thin metal ones are good for 3 or 4 years before they start rusting through.
Most Traeger owners in the Facebook group admit they can't tell the difference between pellets, no one has ever said it put too much smoke flavor with a pellet grill. I use mine 3 or more times a week but it's more of a outdoor convection oven that runs on pellets.
If you gonna smoke meats every 3 months or twice a year the weber 22" works great and its a lot cheaper, if you going to spend 1000 dollars on a smoker you better use it every weekend
I smoke on mine for years but I need more room
I have gone from fiddling with the fire offset smokers for years to now, just a couple pellet smokers.
Set it up, and enjoy Saturday fishing and come back to some good smoky meats.
Jeremy, awesome review on the stick burners! I have had several, but I'm getting on up in age and decided that long cooks were just too much work with stick burners trying to maintain fire and heat. I went with a high quality pellet grill/smoker. The Yoder YS640s and WOW! I have been getting as good if not better results on the long cooks as I did with the stick burners but with a fraction of the work. That means I can enjoy my finished cooks a lot more. A plus with the Yoder pellet smokers is that you can actually grill on them with grill grates over the open fire from the pellets. You should do a pellet smoker comparison for us old guys too tired to maintain the stick burners. Also, Weber is going to release their Smoke Fire series of pellet smokers in the very near future. Early reviews are very good! Keep on smok'en man! Love your presentations!
Just to clear somethings up, Academy still sells the Smokehouse and Wrangler, eventhough neither are still on the website (God forbid they discontinued these products!!!). The Wrangler they have now is just like the original version and very thick and durable. The smokehouse, although thinner, is a great choice.
Man I wish stores had this kind of selection up north. I live in Indiana and we done get half the selection at our big box stores.
You might have to travel to one of those farm and fleet stores.
Academy is great if your are into smoking and grilling, they have a ton of merchandise on the floor.
I’m just getting started. I bought a Oklahoma Joe as a starter and I already regret it. Thank God I bought used for cheap. The fire box is bolted on and is two pieces which has a seam around it, most people use a high temperature silicone to seal it. There is a huge gap around the smoke stack also. I guess they’re mad to be shipped in a box. Thanks for the review. I need something with thicker metal and wielded opposed to bolted. I’m going to look at the old country for a better start.
I'm finally going into BBQ! Thanks for the video!
MEEEEE TOOOOO
AGAIN... Little Scary...
Professionally... not just for fun
Weber kettle w/ char-baskets, KF Blue and wood chunks. Done for under 200.
Welcome to Texas! I’m in the market for an upgrade to my Ok Joe longhorn and was looking at this Brazos. Very informative and I think what my next pit is going to be!
What about a good old fashion wwber kettle?
Love mine and seems a standard everyone uses
That is a grill and can be used for small amounts to cook indirect. Not a smoker...
Uh, it's NOT a SMOKER???
While Id love to get a nice offset. I get good results on my Weber kettle for now. I got whats called a Smokenator. Its basically the firebox that mounts in there for indirect cooking. Ribs, pork butt and briskets have all come out good.
I started out with the electric smoker box but got good with the Weber and pretty much do it all on that now.
I'm glad that you talked some about that spectrum of barbecuers. I'm on the end that loves to be out all day managing the fire. It kind of forms of special connection with the meat for me. (Not like a romantic connection or anything although at this stage in life, I might not rule that out... just kidding!) I always mess something up but it still tastes amazing. It's like I can taste the work that went into it. Also, I can't think of a better way to spend a day than to just sit around with friend and family and just enjoy time together. Of course, you can spend time inside with friends and family with a pellet smoker...
I’m building a smoker and you are giving me some great ideas! Thank you and God Bless you and Yours.
What did you build?
I really appreciate your videos. I finally got my Old Country Pecos today. It has been seasoning for four hours getting ready for tomorrow.
How has yours been holding up so far? I'm looking at getting one as well
@@joshuasandman3942 I am very happy with mine. I would recommend them. It is just my wife and I usually, but it has plenty of room for a serious party
@@chuckstonex1632 Thanks for the reply Chuck! I just picked mine up and am loving every second of it!
5:52 - That's where you hang your RATTLESNAKES for smoking.
What would you guys say is the best smoker to get for someone cooking for 2-4 people? Dont need any of these huge ones just enough for a brisket, ribs, or pulled pork but want one that will turn out the best flavor and smoke! Is it best to go pellet, charcoal, gas, or electric?
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
Awesome video. My 2 chamber was a nightmare to keep at 125° to 150°. I'd blink and it was 400°. So I'd close the oxygen slide and it would be around 75°. I don't have that kind of patience. I just got a pellet smoker and the only draw back is the smoke flavor. Granted it has 5 to 7 huge holes in the back that can't help the situation.
Jeremy, great walk through! I have the Pecos and have had it for 2 years and the fire box is already starting to have problems of the metal thinking out. We use it multiple times a week. We should have gone with the Brazos. However when shopping nthe other day we saw the Angus as well and loved the vertical box too. I did not catch that it was only 3/16" though. That makes a difference. Thanks for the video!
I picked up a Pacos for $200 managers special! Just had to knock off some rust! It’s a great smoker...if you add the tuning plates.
Been watching a lot of your videos about smoking. Wasn't sure if I'de have the patients to wait so I built a mini WSM to see if I can handle it, I'm hooked! Thought about moving up to a larger WSM or a pellet smoker. Since I still use my mini WSM maybe I'll give an offset smoker a try. Keep up the great work! Thanks for posting reviews for us newbies!
I've got my eye on the pecos. Seems like a great deal for the price
pound4poundbeast same here
I’m between get that one orrrr get a pellets smoker
Kinda hard desicion for me
Go classic or just set it and forget it 🤣
Hello Jeremy. Was up late and saw your video. You did a great job going through AS Old Country Pits line up with helpful information for those looking. If I had known about the Brazos before buying the one I have I prolly would've bought it. Our AS doesn't have that model in the store. I have a great pit heavy built but $1600 vs $1k for almost the same thing. Hope you are doing good. Need more Mad Scientist vids. LOL
HAPPY NEW YEAR. Your OLD pal.
PHIL N FLORENCE
Phil N Florence
I get what you mean. If it works well then the money is worth it. I’m really glad to see how your channel has grown! Keep up the good work!
If on a budget, what's your opinion on a offset like the Old Country Wrangler vs the Old Country Smokehouse? I really want a vertical pit but don't have the budget for something like the Lone Star 30 inch offset vertical.... Having said that, the Lone star 30 vertical has the offset firebox where the Old Country Smokehouse has the fire directly underneath.... Looking for opinions I guess on the Old Country Smokehouse
@@jimvollan2691
Not sure if you're asking me or Jeremy, but for $200 more dollars I'd definitely go with the Smokehouse. Love those vertical slideouts. Can put a lot of food on them, and easy to work with.
I am in my 80's and my wife and I recently downsized to an apartment. Consequently I am looking to simplify my BBQ process. After much research, I recently purchased a Camp Chef Woodwind SG pellet grill (I am awaiting arrival). I want to try the hot and fast process but I understand the pellet grills do not put out a lot of smoke at the higher temperatures. So...I am looking. Into smoke tubes etc.
Do you have any knowledge of pellet grills that you could impart?
The Camp Chef does a nice job of providing smoke at the low temperatures, that's what smoking is, low and slow. On the Camp Chef SG model, the SG stands for slide and grill, you pull the lever which pulls the heat deflector away from the fire pit. Then you crank the heat up and cook off the flame. If you want more smoke flavor I would suggest you smoke it at a lower temperature first until you reach your desired temperature, then sear the outside on the side kick if you got it with your Camp Chef, or take the food off and crank the heat up all the way, pull back heat deflector and try searing it that way without the heat deflector on using direct flame.
A Texas boy! God bless you! I'm learning tons from your channel man. Can't wait to impress the family!
You should’ve mentioned the welded smoke box and welded smoke stacks vs the cheaper big box store smokers
I bought a OKJ offset from Lowe's couple years ago. I'm currently upgrading it as the welds are poor and air it has horrible air gaps. I'm welding it all up and I'll repaint it. I'm in the market looking for a propane or air tank to build my own.
Nice review. Wish they had that many smokers to drool over in a store here in CA!
How is $1,000 reasonable cost? LMFAO
Jeff Cain I think his been payed plus his a dumn ass pewee wtf
Check out Hamrforge of Canada ! Thats a real smoker!!!!
He explained why in the video, maybe if you had a job you could save up some money for a nice smoker instead of using shitty 100 dollar grills
@Jeff
The price sounds high but its built to last forever,
I have been looking into smokers for quite some time and
these brands that are on the low end regarding price have all bad reviews
They leak and the paint burns off on your first cook in turn resulting in a rust box .
Because super high quality smokers are 1500+ easy
I have the Pecos...the only warning I would say is: inspect your Old Country Smokers VERY thoroughly, the build quality on the Pecos doesn't seem as good as the Brazos...I had to look at 20-30 of the Pecos ones at 4 different Academys before I found one I liked. But it's a GREAT smoker for the $$$, love my Pecos!
I would love to see you do some more cooks with the over under model in the future. Getting one of them this coming year.
David Reynolds
I’ll try to shoot some more videos on it in the future
I would like to see more of the over/under too. Jeremy thought it didn't flow enough. I wondered if hacking the baffle on the bottom to open more would make a difference. I'm an engineer, and it just seems like that type of smoker has potential.
@@pwells1966 Check out Good One smokers if you like the design of the Over/under. They are more expensive but work very well. I own the GO Open Range and the GO Marshall and I really like this design over an offset.
Hey Jeremy, I'm on the other side of "G" town of Greenville, TX. I too was looking at the Over and Under. But man, after seeing reviews on Academy and seeing how thin the metal was, I'll probably stick with an Off-set Smoker. I hope with Summer being over and Fall around the corner (Well, whenever Summer & Fall finish battling it out lol) these will be on a clearance to get better pricing. 👍
Pecos is BY FAR the best "budget" smoker because it is less than half the cost of a Brazos with nearly exactly the same quaity.
Hey Jeremy what do you recommend to seal any of those unwanted air leaks? Mine comes from the top of the lid and i just use foil to try and seal it but is there a more efficient way that you know of? Thanks for all the vids!
NO reason to do that.
Love my charcoal smoker. Small and great for ribs and chicken. But I really want to get a pellet smoker or an electric smoker for brisket. I can do it on my smoker, but watching it for 12 to 18 hours is not for me. Love the video, thanks for it.
$299 you can get an Oklahoma joe broncho barrel smoker, that secondary can be used for grill depending on where the fire basket is. The thing is built like an absolute tank too. It’s the size of a trash can and weighs 140 pounds
Make sure you have a drill and a step bit. None of the old country gauges fit the pre drilled holes.
rapinbatches - interesting
Hmm. I haven’t heard that before. My brazos, over and under and even the gravity fed pit all fit the standard OC analog temp gauges I bought
What a selection! Never seen so many styles here in Utah.
We have a very limited selection of smokers for us here in Utah buddy. I bought a Weber Smokey mountain. But I’m looking to upgrade to an offset smoker soon
Great video man. Hey what do you think of Kamado style grills/ smokers. Ever tried one of those? In the market for a new grill but I want to smoke briskets, ribs etc and am debating which is the best option
Kamado Joe or Vision grills all the way.
Smoker, grill and searing in one. Buy a bbq guru or Stoker and you can have consistant temps.
I bought an old country and love it.
I'm looking to get a new setup and wanted to get your thoughts on the Oklahoma Joe Highland Offset Smoker and Grill. O really like having the option to either grill or smoke. I love in Chicago so having that option for me is key.
The price is where I want ir, but am curious id thete is something else out there that's comparable or better at the same or a lower price point.
They suck they got bought out unless you have a original oklahoma joe smoker
At $1,000 I just saved up another $300 more dollars and got a Lang. (Although shipping is high, you can always just go pick one up.) I know on the pits you are showing they are pretty cool, but most add mods after using them a few times, so in the long run you end up spending just as much money. And the Langs are hard to beat for the price. Just MHO.
Odeed
I get that. I just like standard flow. It’s a preference thing. I actually haven’t modified the brazos at all except for placing a ball valve on the grease drain
Great video you did a great job explaining the different smokers
Thanks Jeremy for doing this video, I'm trying to decide between the Pecos & Brazos, I have a WSM but also want an offset as I enjoy the art of BBQing. :)
Joe DeMonia
I’d say spend it on the brazos if you can. It’s not flashy but functions really well
Would you recommend spending the $100 more for the old country Wrangler as oppose to the Pecos?
The person holding the camera is short, or he is just tall.
Great Videos. I learned a lot just watching your videos. Thank you for making them.
In your opinion what would be the better smoker the Pecos or Oklahoma Joe reverse flow
hey man i really enjoy u r channel alot. i was thinking of actually opening texas style restaurant here in Egypt just need an advice on best smoker for mass producing like the ones in Franklin for example which u might advice me to look into thanks alot in advance
For something like that you might want to look into building your own pits.
but in the end a WSM is not bad either
gardini100
Totally true
That's what I use and it's great
same here, hasn't let me down yet and its easy to manage
oh i love my weber kettle the most used item ever
Wsm is super underrated
Hello Jeremy, great video demonstration on the Old Country Pits, however, you forgot to do the Old Country Wrangler, what your opinion on the Wrangler? Thanks!!
G Potter - Evidently, they discontinued the Wrangler. A thinner version, like the Pecos will replace it.
Hey I used to recommend the wrangler over the Pecos but I don’t think it exists anymore
The wrangler still out there! I will be purchasing soon and can't decide between the pecos and wrangler. Want the pecos ONLY because of the extra real estate. But I think I will go with the wrangler, for its thicker steel! Glad I found your input on it!
The Pecos seems like the winner for me. Just wish they were sold in more stores. I live in the suburbs of Chicago and shipping from Texas is $150...still, it seems I won't be able to find anything better even for $550
Will a pellet smoker create clean smoke, as you explained in other videos? I am trying to take the next step from an electric smoker.
Love this video. You covered all of the questions I needed answered! Thanks!
Hi jeremy, love your videos. Have you or do you plan to do a review video on a reverse flow smoker? Would love to hear your opinion on them. Keep up the good work.
Corcy423
I plan to do a vid on one. I have mixed opinions about them. Some are great but some aren’t. I think they equalize the quality of the product. By that I mean a person is less likely to ruin the meat but the ceiling for the highest quality flavor is lower. I think the right pit could overcome those issues though. I’m in the process of looking at reverse flow pits now. I’m gonna talk to my buddies at fat stack about building one
Mad Scientist BBQ great look forward to seeing it!
love your videos! your honesty is very genuine!
i prefer the masterbuilt gravity cheaper then the first one and better because it stays perfectly at its temperature
I have an old cheap Brinkman and I am, looking to upgrade, this has been really helpful. Have you ever tried the Orion? I am now considering either the Orion or the Pecos. Thank you for all of your videos.
Is it worth using the top rack for smoking meat? I would think it would be cool to make a full size slide out grate for the top. Is it worth doing or is the top only good for warming? Can u achieve atleaste 250 275 on top grate
My advice would be check Facebook marketplace, offer up, and craigslist for smokers. You'd be surprised what deals you could find on quality offsets.
Hey Jeremy! Been watching your videos for a few days now and am making the switch from an electric smoker to an offset. The Old country looks great, my problem is that there is no academy sports within 8 hours of me and the reviews that I see for the ones that people have had shipped seem to have lots of problems. Any recommendations?
Thanks! I live in Texas and will soon be shopping for a smoker
Love your videos, very informative. I had a pecos smoker liked a lot but got rid of it and got me a Horizon 16 classic. I enjoyed more than the pecos. I’m thinking of upgrading to the Horizon 24 Marshal . Anyway thanks for this video. Is there any chance of me watching you cooking on the smoker you’ve got from Fatstaks?
travelarmando
I think I only have one video of me cooking on that. I do about 95% of my cooking on that pit actually but it never gets filmed. I’ll try to do one soon.
I really enjoy your videos, you kind of remind me of an Alton Brown of the BBQ world (I mean that as a compliment). I do have a question. Have you ever used the OC Smokehouse vertical? I am looking to purchase either the Pecos, over and under or the smokehouse. I've seen good reviews from both the Pecos and over and under from yourself and others but there is virtually no quality reviews of the smokehouse. Your thoughts?
Oklahoma Joe at walmart is similar to that 1st offset and is like $300. Heavy gauge steel and about the same size. Would never pay a grand for an offset for home use.. Ever.. Id say the 2nd one you showed is about the same as Oklahoma Joe. I have a thinnger charbroil and it does a good job. Cost $99 for the grill and $60 for the offset box at Lowes about 7 years ago when I got it.
There are 2 big differences between the 2. The brazos is all welded and 1/4 inch steel. Not sure what the Oklahoma joe steel thickness is but it's no were close to a 1/4 inch and is bolt together. The oklahoma joe is closer to the pecos but the pecos is still all welded and bigger I think. Saying all of that people turn out great que with oklahoma joe smokers (also the original Oklahoma joe from the 90's is 1/4 inch). My advice would be check Facebook marketplace, offer up, and craigslist for smokers. You'd be surprised what deals you could find on quality offsets.
Now if you want the real smoker, oven, steak sear, bread baking, pizza machine and more, Purchase the top of the line The Big Green Egg. Chef Jerry
Check out Hamrforge of Canada ...That my friend is a real smoker :)
@@Spyderz-xo9rz I did check it out and it looks good. Does it come with a mule to pull it?
@@jerryhubbard4461 I am sure there is something that can be arranged.I know my brother sent a whole bunch out to Texas.I could look into it and get back to you on that.
Curious, how do you feel about the Orion cooker/smoker? Small, stainless steel and a totally different method for cooking than what Im ussd to. Thanks
Why would a heavier gauge of steel for the box make a difference? What about built in brick?