🙌 Great video Joe. Pulled pork is always my first cook on a new pit. I’ve been researching this old country offset and was thinking about getting one as my first offset. Maybe next spring. Thanks for this review.
Excellent cook. When you mentioned potatoes it reminded me that I miss my 21 ounce potatoes where I use to live at one store only just west of Kansas City Kansas. It was the only store that had these gigantic potatoes.
I just ordered that smoker, Merry Xmas to me lol. I watched your video like 5 times to finally pull the plug. Thanks for the review Joe. That Texas Tater looks delish brotha!
Thx for the video Joe, been contemplating getting the Gen2 as my 1st offset smoker to add to my Kamado Joe Big Joe, my Grilla Mammoth & my Masterbuilt Gravity series. Thx again buddy!
To be a retail smoker that can be purchased at any Academy Sports, this Old Country G2 is raising the bar for "retail" to a new level!!!! And the potato was an awesome idea as well!
Dude last night I was like we need more pork butt videos for beginners. This video is amazing. I’m debating on doing a TH-cam channel on my journey as a beginner as bbq’er. Would love for you to do sausage making class!!!
Joe. Love the new pit! She’s a beauty. Hey. Not sure if you would be interested?But. There are some 14” high vis orange insulated gloves that I’ve used for years to pull pork. You can pull it straight off the pit. No more hot fingers. Made by “Kinco”. Have a good one. 👍
Great information Joe!😃👍 I have the Old Country Pecos that I bought 13 years ago. Was thinking of upgrading to the G2. Could you do a video for us showing the different temperatures on the cooking grate with and without the baffle and the tuning plate. This video got me hungry for some good bbq! 😂
I Also Love My Pecos Smoker...I Have Added Gasket And Latches...Fire Brick...And 3 Piece Tunning Plates Set...Runs At 270 All The Way Across...With A Medium Split Every Hour...Steady Temp All Day Long...!!!
I have a brazos. I appreciate the new fire box design to an extent. Feel like it would have been better half insulated then they could have kept the cowboy fire box also. Stack longer is nice. Not sure why they didn’t run the collector from one side to the other like Franklin, workhorse,mill scale and other. Looks kind of goofy. And for the up charge from this to the older Pitts I feel like you’re getting less bang for your buck. However I will be ordering this seasoning great video as always and just my personal opinions to each their own.
Damnit Joe! Lol I wanted one of those smokers. It’s almost identical to the one that I modified myself! The door isnt my favorite design but it’s really good to see old country giving the people what they want!
Thanks bro. I actually like the door because with it just cracked open, it let's air in through the vents on the bottom. I would be okay if they just left the vents off the door too. That would force backyard bbq peeps to learn how to cook using the intake and exhaust. 👍
Somebody at Old Country was watching BrisketMedic videos lol. I respect them for looking at what the community did to improve their product and make those changes.
Awesome video. Brother to be honest I love all of your equipment and recipes. Been watching you for years. Your helped me perfect brisket. God bless. Have a great week.
About the same as the brazos, if you've ever checked that out. Academy has these on their website now if you're still interested. I'd rather stick with my brazos and make the few changes they did, and I live in FL so the insulated firebox wouldn't help me much.
Thank you for the excellent review Joe I wanted to order that smoker but was only able to afford some gloves and spice.🤣 Please keep the videos coming.
Looked delicious! Just a couple of questions: 1. You chose not to trim any of the fat cap and I'd like to get your thoughts on why not? 2. You didn't add brown sugar, butter, honey etc when you wrapped which piques my interest on why not too?
looks good. I never saw a reason to actually pull the pork. All that time to make it tender why mush it up into one consistency. I just grab a hunk and make a sandwich. If you want sauce, dip the whole handful of meat into the finishing sauce. But that's just a preference , looks all good.
Nice looking pit. I'm curious as to what the length of the cooking chamber is. I'm in the market for a better version of the Old Country Brazos and really like the size of the Brazos.
I know this has nothing to do with this video but I've got a question for you. I worked with a guy in Texas actually he was Portuguese. His grandmother used to send him some sausage that I do believe was best sausage I've ever eaten . It was a Portuguese blend but the meat in it was strictly ham. I've looked through a lot of your videos to see if you made any sausage with just ham meat an fat of course. It had a name they called it seresa may not spelled it correctly. But he pronounced it se-re-sa just wondering if you have ever made a ham sausage links love watching your videos by the way
@@SmokinJoesPitBBQ odd it looks like the pit is angled down and back toward the firebox instead of the drain.. could just be camera angle though.. 🤷🏽♂️
How many damn smokers do you have?😂 Serious question. If you could only have one smoker to make sausage links,summer sausage and just overall to cook for your household what would it be? I have the Pitboss Austin XL now but I’m looking into a Yoder ys600s now.
You know what really annoys me about affordable pit companies? None of them set up distribution anywhere near the Northeast. This pit for $1900 is awesome, not so much for the $2500 it costs with shipping from academy.
I live in upstate ny. I purchased an old country smoker at mason dixon bbq. They are in Greencastle PA. about a 6 hour drive for me. Good people to do business with.
@mapleforge8481 thx! I just looked them up and they have another location in Frederick Maryland, about an hour away from me. I'll be going there asap!
The firebox is made of three components, an inner shell, insulation and an outer shell. The inner shell is made of 1/4" steel, the insulation is made of 2" of mineral wool, and lastly the outer shell is made of 1/8" steel. In fewer words, the firebox is made of 3/8" steel and 2" of mineral wool insulation. At this price point, nobody has a similar firebox, much less ready to pick up
People say old timey BBQ pits . My old time BBQ pit was a hole dug in the ground a couple layers of bricks and what ever kind of grating you could sit on top of it to keep your meat off the coals. Folks now days don't even know what old time cooking is. But they can't cook like the old folks could. Everyone is in to big a hurry trying to impress other folks and not paying attention to the food they are fixing. I guarantee you our Great grandparents BBQ would be WORLD Champions compared to people now days 😊
To me it's too many trends in bbq...majority follow the trends, like the beef tallow and butter...instead of backyard cooking it's geared more towards competition style
@@peechyman I believe you are right. People have forgotten how to cook what they grew up enjoying and try to please everyone else and lose the most important thing of all their heritage and family recipes . They try to be like everyone else it's sad to see
How do you get your wife to let you have so many smokers? That is a video we all need. "Babe, i do need one more smoker, it will be the last one, i promise" never works for me.
I will be obtaining an offset and my wife is with agreement for me to have an addition for my grilling arsenal. I broke the news to her yesterday while she was out and about. She texted me with a positive response. I am saving the message!
@@SmokinJoesPitBBQ I love it! Every video I have ever seen, that bone is just removed and set to the side. Its final purpose is chopping that meat! Does a hell of a job, too. I am so doing that from now on.
I'm willing to bet Old Country BBQ saw all of the modification videos and just made the ideal backyard smoker.
I totally agree with you
Best background music in BBQ! Nice pit!
🙌 Great video Joe. Pulled pork is always my first cook on a new pit. I’ve been researching this old country offset and was thinking about getting one as my first offset. Maybe next spring. Thanks for this review.
Excellent cook. When you mentioned potatoes it reminded me that I miss my 21 ounce potatoes where I use to live at one store only just west of Kansas City Kansas. It was the only store that had these gigantic potatoes.
Oh Yeah! Great video and I am really glad you liked the Reaper Rub. Now I am hungry and I need to thaw out a pork shoulder and pick up some potatoes🔥
I just ordered that smoker, Merry Xmas to me lol. I watched your video like 5 times to finally pull the plug. Thanks for the review Joe. That Texas Tater looks delish brotha!
Yo Kirbs! That's awesome bro. Merry Christmas ❤️
Thx for the video Joe, been contemplating getting the Gen2 as my 1st offset smoker to add to my Kamado Joe Big Joe, my Grilla Mammoth & my Masterbuilt Gravity series. Thx again buddy!
Old Country has stepped it up! I like that offset, I want one!
They really did. I just smoked a brisket on it and it came out delicious.
To be a retail smoker that can be purchased at any Academy Sports, this Old Country G2 is raising the bar for "retail" to a new level!!!! And the potato was an awesome idea as well!
This is a very nice pit, but with that, they are raising the price to approaching custom pit prices. This one is 1900. Still very nice.
Dude last night I was like we need more pork butt videos for beginners. This video is amazing. I’m debating on doing a TH-cam channel on my journey as a beginner as bbq’er. Would love for you to do sausage making class!!!
Do it. 👍
12:00 Adds a whole new meaning to the term potato roll.
Yeah buddy! Fist full of pulled pork. 😁
Awesome tip on using the bone. Looks Delicious 😋
this smoker has to be the best bang for the buck. looks really good. impressive
Thanks for the link on the gloves I just ordered a couple boxes.👍
Nice! You're gonna love them.👍
I like the trick with the bone.
Well done. I’ve been interested to see one of those pits in person. Wish they would send me one…. 😂
Thanks bro!
Joe. Love the new pit! She’s a beauty.
Hey. Not sure if you would be interested?But. There are some 14” high vis orange insulated gloves that I’ve used for years to pull pork. You can pull it straight off the pit. No more hot fingers.
Made by “Kinco”. Have a good one. 👍
Great job! Thanks. Subscribed!
Great information Joe!😃👍
I have the Old Country Pecos that I bought 13 years ago. Was thinking of upgrading to the G2. Could you do a video for us showing the different temperatures on the cooking grate with and without the baffle and the tuning plate. This video got me hungry for some good bbq! 😂
Thanks for watching. I'll definitely do that. 👍
Awesome I love my pecos as I've insulated fire box with fore brick and extended stack to 42" and removed baffle. This new one i bet is awseome.
I Also Love My Pecos Smoker...I Have Added Gasket And Latches...Fire Brick...And 3 Piece Tunning Plates Set...Runs At 270 All The Way Across...With A Medium Split Every Hour...Steady Temp All Day Long...!!!
I'm doing a Smithville now and it had the thinness fat cap I've ever seen. I started about midnight 🕛 hopefully I'll wrap by 5:30 or 6️⃣ ⁉️
Nice video, really looking forward to getting a off-set in the future!
That is definitely the best starter pit for anyone wanting to get into Q. Wish I could get one over here to Thailand but the shipping would be insane.
That looks soooo delicious, just found my new years lunch while watching football
That's a nice smoker and that Texas-style baked potato was calling my name! Great video as always.
Damn Joe. You make it look so easy. You could probably make killer BBQ in an Easy Bake Oven. So delicious 😋. Have a great day! 👍
This smoker makes it too easy. 👍
I do smoked potatoes, but coat in olive oil and put on salt and pepper and don’t wrap, amazing flavor!!
That's how Rudy's BBQ does it. I'll have to try that one day. 👍
Love my Wrangler!!
Thanks Joe. I was just checking out one of these G2s at Buc-ees the other day. Appreciate the on hands review
Great video I’ve been smoking for a while, but you should’ve taught me some things here today
Thank you for this information 😎
I have a brazos. I appreciate the new fire box design to an extent. Feel like it would have been better half insulated then they could have kept the cowboy fire box also. Stack longer is nice. Not sure why they didn’t run the collector from one side to the other like Franklin, workhorse,mill scale and other. Looks kind of goofy. And for the up charge from this to the older Pitts I feel like you’re getting less bang for your buck. However I will be ordering this seasoning great video as always and just my personal opinions to each their own.
Good lookin smoker Joe! Love the loaded potato also... looks amazing
Damnit Joe! Lol I wanted one of those smokers. It’s almost identical to the one that I modified myself! The door isnt my favorite design but it’s really good to see old country giving the people what they want!
Thanks bro. I actually like the door because with it just cracked open, it let's air in through the vents on the bottom. I would be okay if they just left the vents off the door too. That would force backyard bbq peeps to learn how to cook using the intake and exhaust. 👍
Somebody at Old Country was watching BrisketMedic videos lol. I respect them for looking at what the community did to improve their product and make those changes.
@@SmokinJoesPitBBQ I mean the cook chamber door, but I do the same as you with my firebox door. Good stuff Joe!
@@josephjohnson9318 they’re definitely paying attention. Probably not to me though 😂🤣
Nice video, you mentioned just washing smoker with soap and water, just curious if u had to season smoker at all, thanks
I didn't at all. It's held up fine without any kind of seasoning. 👍
Very Awesome Rig, Joe...and the potato looks top notch as well!
Damn I just got the brazos and used a grinder to take it the baffle and used stove pipe as a stack extension. Oh well still cooks great.
Yes!! Was waiting for this video!
Awesome video. Brother to be honest I love all of your equipment and recipes. Been watching you for years. Your helped me perfect brisket. God bless. Have a great week.
Thanks for the offset review. How is the smoke flavor of the meat compare to your larger offsets and maybe a Kamado style smoker?
Love your show!!
Blazing Star!!!!!!
That turned out great. Cheers, Joe! 👍🏻👍🏻✌️
Thanks so much Dwayne. 👍
Another great video Joe. Do you notice a difference between the kiln dried wood you use here to naturally seasoned wood. Happy Holidays man
The kiln dried wood burns better in my opinion. Both burn really well though.
@@SmokinJoesPitBBQ Awesome. Can’t wait to visit the food truck this summer. You the man.
Dang Joe! This recipe looks amazing! I'm gonna have to try it for myself. Hey what are the dimensions of the main cooking grate on rhe G2?
About the same as the brazos, if you've ever checked that out. Academy has these on their website now if you're still interested. I'd rather stick with my brazos and make the few changes they did, and I live in FL so the insulated firebox wouldn't help me much.
Another awesome video you got a lot of fun smoking going on
Thanks again❤
How does this compare to your offset?
Looks so delicious. I love watching your videos. I have used some of your techniques and my food turns out awesome.
Can you put wood charcoal inside the big barrel and also use it as a regular barbecue or would it get ruined?
You can absolutely do that. I would lay some foil on the inside just so it's easier to clean. 👍
Also what’s your seasoning process in detail !? Pit looks great!
Thank you for the excellent review Joe I wanted to order that smoker but was only able to afford some gloves and spice.🤣 Please keep the videos coming.
Good video, Thanks
Excellent job.
How many boxes of wood did you go through for that eight hour cook, since the firebox was insulated? Thanks.
It was less than 1 box, total of 11 small splits of wood. These splits are only like 11 inches long. 👍
Good looking smoker
Man I wish I could afford that Old Country... thats a nice smoker - Im not there yet to invest that kinda bread on one
Does using less wood take away any smoke flavor? Looks like a nice cooker!
Not at all. It uses less wood because of the firebox being insulated which makes the smoker much more efficient. 👍
Looks amazing!
Looked delicious! Just a couple of questions:
1. You chose not to trim any of the fat cap and I'd like to get your thoughts on why not?
2. You didn't add brown sugar, butter, honey etc when you wrapped which piques my interest on why not too?
Damn Joe awesome cook and that smoker looks like the real deal! Super review! Cheers 🍻
looks good. I never saw a reason to actually pull the pork. All that time to make it tender why mush it up into one consistency. I just grab a hunk and make a sandwich. If you want sauce, dip the whole handful of meat into the finishing sauce. But that's just a preference , looks all good.
No delivery to Colorado :(
Looks delicious!
Awesome Joe! I'm checking this smoker out right now!
Other than a fancy patina and some off-road wheels, it's tough to imagine you're getting a lot more from $3,000+ pits.
What happened to the Bison???
I like it
Nice job Joe! 😮
Neet smoker ! GREAT VIDEO Joe 🔥👊
Damn, that Texas Tater (not Randy) looked great. Nice pit too.
That looked amazing TY
Nice looking pit. I'm curious as to what the length of the cooking chamber is. I'm in the market for a better version of the Old Country Brazos and really like the size of the Brazos.
You should look at the Blue Smoke Smokers. They're built a bit more robust and with optional upgrades.
@@illiniwood I will thanks.
Just when I thought I was set on purchasing the Pecos for my first offset smoker 😩.. 😅
The Pecos is still available but this G2 is a huge upgrade.
I know this has nothing to do with this video but I've got a question for you. I worked with a guy in Texas actually he was Portuguese. His grandmother used to send him some sausage that I do believe was best sausage I've ever eaten . It was a Portuguese blend but the meat in it was strictly ham. I've looked through a lot of your videos to see if you made any sausage with just ham meat an fat of course. It had a name they called it seresa may not spelled it correctly. But he pronounced it se-re-sa just wondering if you have ever made a ham sausage links love watching your videos by the way
How much of that wood did you go through from that box for the pulled pork?
I could be wrong, but it looks like that haven't fixed the fact that they are unlevel.. larger casters might be nice for airflow
It's like that so the grease flows out the drain and avoid a fire. It didn't affect anything during the cook. Thanks for watching 👍
@@SmokinJoesPitBBQ odd it looks like the pit is angled down and back toward the firebox instead of the drain.. could just be camera angle though.. 🤷🏽♂️
How many damn smokers do you have?😂 Serious question. If you could only have one smoker to make sausage links,summer sausage and just overall to cook for your household what would it be? I have the Pitboss Austin XL now but I’m looking into a Yoder ys600s now.
You know what really annoys me about affordable pit companies? None of them set up distribution anywhere near the Northeast. This pit for $1900 is awesome, not so much for the $2500 it costs with shipping from academy.
Yea, for that price you might as well get a Blue Smoke Smoker. At least you'll feel like you're getting a good hunk of steel for your money.
The great Northeast 😂 the epicenter of great bbq 😂😂😂😂
I live in upstate ny. I purchased an old country smoker at mason dixon bbq. They are in Greencastle PA. about a 6 hour drive for me. Good people to do business with.
getting a workhorse for this reason. difference is minimal trying to get a old country in the northern Midwest.
@mapleforge8481 thx! I just looked them up and they have another location in Frederick Maryland, about an hour away from me. I'll be going there asap!
My bravos is now almost obsolete
What size are the cooking grates? I can’t find much info anywhere, yet.
Damn I got the Brazos now I want to sell and get this lol
Both are great but this one is extra special. 👍
The firebox is made of three components, an inner shell, insulation and an outer shell. The inner shell is made of 1/4" steel, the insulation is made of 2" of mineral wool, and lastly the outer shell is made of 1/8" steel. In fewer words, the firebox is made of 3/8" steel and 2" of mineral wool insulation. At this price point, nobody has a similar firebox, much less ready to pick up
What is the firebox length?
Looks Great. 👍
#STAYSAFE
#PHILLYPHILLY 🇺🇸
FLY EAGLES FLY
How’s your bbq business ??
What’s the price for the standard G2 pit?
$1900 usd
Seriously considering this smoker as I'm in the market. Any leaks around the lid?
None what so ever. In fact, there really wasn't that much smoke period. That's how efficient it ran.
@@SmokinJoesPitBBQ thanks! I started with a Brazos and was looking at something that costs twice as much.
This could definitely save me some coin.
Looks great but put the cheese under the meat in the hot potato to melt.
💯💯🔥💪💪
Decent.....I prefer my LSG
Stupid comparison, that LSG ply twice the $$
I wish I could afford one. 😪
Gat damn…how many smokers do you have man? You already got the Yoder Smoker, and that thing is already a beast. No need for another smoker.
I just dont like the size of that top grate🙄🙄 and would be nice to have a front shelf.
Wheres the smoke ?
People say old timey BBQ pits . My old time BBQ pit was a hole dug in the ground a couple layers of bricks and what ever kind of grating you could sit on top of it to keep your meat off the coals. Folks now days don't even know what old time cooking is. But they can't cook like the old folks could. Everyone is in to big a hurry trying to impress other folks and not paying attention to the food they are fixing. I guarantee you our Great grandparents BBQ would be WORLD Champions compared to people now days 😊
To me it's too many trends in bbq...majority follow the trends, like the beef tallow and butter...instead of backyard cooking it's geared more towards competition style
@@peechyman I believe you are right. People have forgotten how to cook what they grew up enjoying and try to please everyone else and lose the most important thing of all their heritage and family recipes . They try to be like everyone else it's sad to see
How do you get your wife to let you have so many smokers? That is a video we all need. "Babe, i do need one more smoker, it will be the last one, i promise" never works for me.
I will be obtaining an offset and my wife is with agreement for me to have an addition for my grilling arsenal. I broke the news to her yesterday while she was out and about. She texted me with a positive response. I am saving the message!
He's Mexican. Mexican men don't let their wives walk all over them like gringo's do.
OK. Chopping up the pork shoulder with its own bone is some caveman shit right there!
🤣 My brother often asks me if God made that blade bone as a chopper. My answer will always be....absofreakinglutely!
@@SmokinJoesPitBBQ I love it! Every video I have ever seen, that bone is just removed and set to the side. Its final purpose is chopping that meat! Does a hell of a job, too. I am so doing that from now on.
No shelf or flat top on box? Meh
man thats a loaded potato
Do you think old country would donate me One of them for free