I used tumbleweeds and the sticks to start the fire the first couple months. Now just use a propane torch for 90 seconds and she's off to the races. Got my OCB gravity feed almost 3 years ago now, still love it and use it almost weekly. No leaks, no rust, really impressed. Remember being on a waiting list at no less than 12 Academy Sports when one in Baton Rouge, 4 hours away got 1. Paid over the phone and went to get it. Cooks better than my friend's Myron Mixon Smoker and it was well north of $4k and is much smaller.
I'm on a fence thinking about getting one myself, but 90% of videos of briskets done on OCB come out looking anemic with a very faint smoke ring, if any. What is your experience with getting good smoke flavor & smoke ring with OCB? For context - I've been smoking with offset / lump charcoal / seasoned wood for over a decade and even most butchered cooks I've had look better than what I'm seeing people put out with old country gravity fed.
Very helpful! I’ve been using pellet grills for a while but they never have the full smoke flavor I’m looking for, even with a pellet tube. I’ve become interested in the gravity fed type and saw the Materbuilt and Chargeiller but they seem cheap and aren’t getting great reviews for longevity. This Old Country looks great but I was wondering how it could be automated for temperature control. Looks like you are getting good results with BBQ Guru controller. Would it work well enough to hold 200-225 for 8 hrs if you were doing an overnight cook?
I've been using a Char Griller 980 for two years. I've had nothing but frustration with it. I've replaced the fan 2 or 3 times. Replaced the flap twice. It doesn't maintain temps below 300° very well. Several times during the last two cooks, I've had to keep an eye for temperature spikes and reduce the set temp to 215 to bring it back down. I've had to replace the insulation on the charcoal hopper lid. I no longer smoke meats with it and only use it for grilling for family functions as it can reach temps of 500°+ and has a large cooking area. I can't speak for the Masterbuilt gravity units but I can advise you to stay away from the CG 980. I will be buying a new smoker and I'm very interested in the Old Country also.
@@DDRBBQSupply I am looking at buying the bundle through your website but have a question about the adapter size. Is the size referring to the thread of the valve or the length of the adapter?
@@marcnewbern2062 On the ball valve sticking out of the firebox on the right there's a stamp in the metal that will say 1 1/2" or 2" Just look on your smoker to see--most are 1 1/2" but there are a few that have been 2"
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
I used tumbleweeds and the sticks to start the fire the first couple months. Now just use a propane torch for 90 seconds and she's off to the races. Got my OCB gravity feed almost 3 years ago now, still love it and use it almost weekly. No leaks, no rust, really impressed. Remember being on a waiting list at no less than 12 Academy Sports when one in Baton Rouge, 4 hours away got 1. Paid over the phone and went to get it. Cooks better than my friend's Myron Mixon Smoker and it was well north of $4k and is much smaller.
I'm on a fence thinking about getting one myself, but 90% of videos of briskets done on OCB come out looking anemic with a very faint smoke ring, if any. What is your experience with getting good smoke flavor & smoke ring with OCB?
For context - I've been smoking with offset / lump charcoal / seasoned wood for over a decade and even most butchered cooks I've had look better than what I'm seeing people put out with old country gravity fed.
im really looking into this smoker ive been using a Weber kettle for a while now its awesome just a little small this one's good without the fan also?
It can be used without the fan but it will take longer to get up to temp and you'll have to watch it more to monitor ongoing temps.
Very helpful! I’ve been using pellet grills for a while but they never have the full smoke flavor I’m looking for, even with a pellet tube. I’ve become interested in the gravity fed type and saw the Materbuilt and Chargeiller but they seem cheap and aren’t getting great reviews for longevity. This Old Country looks great but I was wondering how it could be automated for temperature control. Looks like you are getting good results with BBQ Guru controller. Would it work well enough to hold 200-225 for 8 hrs if you were doing an overnight cook?
I've been using a Char Griller 980 for two years. I've had nothing but frustration with it. I've replaced the fan 2 or 3 times. Replaced the flap twice. It doesn't maintain temps below 300° very well. Several times during the last two cooks, I've had to keep an eye for temperature spikes and reduce the set temp to 215 to bring it back down. I've had to replace the insulation on the charcoal hopper lid.
I no longer smoke meats with it and only use it for grilling for family functions as it can reach temps of 500°+ and has a large cooking area.
I can't speak for the Masterbuilt gravity units but I can advise you to stay away from the CG 980. I will be buying a new smoker and I'm very interested in the Old Country also.
Yes, we've used it on longer cooks. But we do check it periodically to make sure things are running smoothly.
What model fan do you have with the digiIQ
Pit Bull Fan
@@DDRBBQSupply I am looking at buying the bundle through your website but have a question about the adapter size. Is the size referring to the thread of the valve or the length of the adapter?
@@marcnewbern2062 On the ball valve sticking out of the firebox on the right there's a stamp in the metal that will say 1 1/2" or 2" Just look on your smoker to see--most are 1 1/2" but there are a few that have been 2"
What name and size casters you have.
@@briangunterman1913 thanks
Actually I got bigger casters off Amazon because I'm 6'3"