I really love these gravity smokers. I got mine used and absolutely love it. The great thing is holds temp well even when with snow on the ground. I get sooo many compliments and I don't have sit and baby sit it.
Well done! I had similar results with brisket pastrami on my OC gravity feed. I almost feel guilty using these pits because they cook so perfectly and easily. Like what was said below... Your expertise surely has a lot to do with it. Great job! Headed out now to go get a brisket!!!
Do you do competitions? I think that was one of the best looking cooks I’ve seen in recent memory. Everything from the trim to the wrap and taking care to get the bark you wanted. Phenomenal job.
Compliments to the chef...I hve this cooker as well. Its an awesome unit by itself. I use the SmokeX 2 with the Billows fan. It brings the cooker up to temp in 30min or less and it holds temp all day. This cooker is excellent for the experienced back yard warrior! Great vid
Not gonna lie, there are a lot of high-volume bbq TH-camrs that aren't cooking a brisket like this! Making me think I need to get the Old Country gravity pit instead of a stick burner! But, I think maybe the results are from the pitmaster instead of the pit! Thanks for posting!
@@mikesmith2358 I’m originally from Memphis so I’ve cooked Memphis style ribs and pulled pork. I’ve also cooked several briskets that turned out AMAZING! I purchased a ThermoWorks Signals Thermometer and a Billows fan the day after I purchased my OCGS. I received those items 3 days after I took delivery of my smoker. I typically cook my proteins at 240 degrees. The fan system brings the temp up to 240 degrees in about 15 mins and the cooker stays at the set temp for the duration of the cook (I cook my brisket overnight at 240 and will hold it at 160 degrees in my oven for at least 8 hours after I pull it off the smoker). The Signals Thermometer w Billows fan was some of the best money I’ve spent. Be sure and add several pieces of oak, hickory, pecan or cherry wood chunks in the ash box. I prefer oak when I cook brisket and hickory with my pork. Your wood chunks will ignite fairly quickly and will provide some great smoke flavor to your meats. I hope this helps! Feel free to write back if you have any questions. Good luck my friend & enjoy your new smoker!!
I have this smoker. And if you use lump. It burns hotter so it get up to temp quick. Also briquettes have way more ash. Lump will have almost no ash and it relights great. Shake the grates when you ready to start the pit. Shake off the little ash at the bottom then you are all set.
Thanks for that tip I always start with briquettes and on top of that I have been using charlogs but on my next cook I will definitely try lump again thanks for the tip much appreciated
I find you will get more of a stick burner flavor using lump and adding wood to the ash bucket or box, we did a mod where we took an ash bucket from a Masterbuilt 560 and it did fit in my old country gravity. I cut off one of the handles on the ash bucket, drilled a hole where the air can flow thru and a cool mod with no mess. here is a link to the mod if interested : th-cam.com/video/GC9IRa0hesc/w-d-xo.html good luck with everything!
Looks awesome! Did you add wood in the charcoal chute or just in the ash pan? I have the same smoker and still playing around with it trying figure out the best way to run it.
I have the same smoker….I will layer wood chunks with lump charcoal and add a few chunks for the first 2 to 3 hours of the cook to the ash collector, my unit has a mod where we put in a master built ash collector, the wood burns very well with or without the ash collector, but I do recommend the lump charcoal, seems to have the least amount of creosote build up. Great video!
I think it's decent....sometimes it can be hard to hold the temps without the fan I use from time to time I also have learned when I do use the fan I don't have as much smoke flavor....when I do my setup in the firebox I try to do about 5 layers of charcoal to 5 layers of wood chunks alternating them of course but over all its a smoker that I would buy again its not perfect and It leaks smoke a little but it works
The fan is by ThermoWorks and it is a Billows fan.....so far as installing it the fan screws into a port that the gravity fed comes with that is standard on the smoker
@@TOTLBBQ awesome , I just bought the smoker from Webstaraunt and it only took about a week as Academy was always sold out. I have not used it yet but the first thing I’m gonna do is try that brisket recipe you showed .
Using wood chunks in the chute with the charcoal and in the ash box....adding wood chunks every 45mins....I always add a handful of them....I rotate between hickory and post oak
My honest opinion on it is when you add a fan to it it's great because you can set it and forget it....but the smoke flavor can be missing if you don't continually add chunks of wood to the fire box about every 45mins and close your exhaust about .25in closed.....without the fan it can take up to 2hrs to get to temp but overall it's a pretty decent smoker.....but I highly recommend the fan system....the 1 that have is Billows by Thermoworks
@@TOTLBBQ Great video! Just got one of these this past weekend. I'm looking at getting the Billows, as well...how long does it take to get up to temp with it?
No I rested it in my oven but before I put in the oven I let the temp come down to about 160F and I let it rest for at least 7 to 8hrs....I am able to bring my oven down to 150
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Dude, that was a great trim job on that brisket. Very aerodynamic and impressive.
I really love these gravity smokers. I got mine used and absolutely love it. The great thing is holds temp well even when with snow on the ground. I get sooo many compliments and I don't have sit and baby sit it.
adding a few mods takes it to the next level too!
Nice. I'm trying to get that bark with my OCGF and your video is a big help to learn from.
Well done! I had similar results with brisket pastrami on my OC gravity feed. I almost feel guilty using these pits because they cook so perfectly and easily. Like what was said below... Your expertise surely has a lot to do with it. Great job! Headed out now to go get a brisket!!!
First class my friend, great video !
Do you do competitions?
I think that was one of the best looking cooks I’ve seen in recent memory. Everything from the trim to the wrap and taking care to get the bark you wanted.
Phenomenal job.
No I have not....but thanks for the compliment
Compliments to the chef...I hve this cooker as well. Its an awesome unit by itself. I use the SmokeX 2 with the Billows fan. It brings the cooker up to temp in 30min or less and it holds temp all day. This cooker is excellent for the experienced back yard warrior! Great vid
I couldn't have said it better myself
I couldn't have said it better myself
@T.O.T.L. BBQ i have a significant difference in temperature from right to left. Have you figured how to get even temperatures?
@Ray Harris no I haven't what ever proteins I'm cooking I rotate 180 so it cooks evenly
@@TOTLBBQ that's what I'm doing
Thanks
Not gonna lie, there are a lot of high-volume bbq TH-camrs that aren't cooking a brisket like this! Making me think I need to get the Old Country gravity pit instead of a stick burner! But, I think maybe the results are from the pitmaster instead of the pit! Thanks for posting!
And that cut of meat looked really good! Lately, most of the briskets I've seen at the stores have flats that are maybe 1" thick. Sad...
Get both!!!!!
Stick burners are overrated
Great upload. I have been thinking about getting one of those smokers. Thank you
I wish I could get Academy Sports to deliver up in Michigan, but that seems an impossibility. Nicely done.
I hear ya. I live in Boise, Id and drove to Amarillo to get my Gravity feed from Academy along with an over/under.
I use that same tallow when i make Philly cheese steaks. Makes a world of difference
No
brother man, love the video and your commitment to quality. Noice!
Looks good I just a Gravity myself. Can’t wait to smoke a brisket
That’s the best trim job on a brisket I’ve seen!!! You got a sub here!
I appreciate your videos! I've been looking at the OCGS the past few months. I think I'm gonna go for it.
Did you get it?
Did I get what?
@@mikesmith2358 yes sir. I love it!!
@@spenjackson thats awesome! What have you smoked so far? I just bought mine today, waiting for delivery tomorrow or friday!! So excited.
@@mikesmith2358 I’m originally from Memphis so I’ve cooked Memphis style ribs and pulled pork. I’ve also cooked several briskets that turned out AMAZING!
I purchased a ThermoWorks Signals Thermometer and a Billows fan the day after I purchased my OCGS. I received those items 3 days after I took delivery of my smoker. I typically cook my proteins at 240 degrees. The fan system brings the temp up to 240 degrees in about 15 mins and the cooker stays at the set temp for the duration of the cook (I cook my brisket overnight at 240 and will hold it at 160 degrees in my oven for at least 8 hours after I pull it off the smoker). The Signals Thermometer w Billows fan was some of the best money I’ve spent.
Be sure and add several pieces of oak, hickory, pecan or cherry wood chunks in the ash box. I prefer oak when I cook brisket and hickory with my pork. Your wood chunks will ignite fairly quickly and will provide some great smoke flavor to your meats. I hope this helps! Feel free to write back if you have any questions. Good luck my friend & enjoy your new smoker!!
I have this smoker. And if you use lump. It burns hotter so it get up to temp quick. Also briquettes have way more ash. Lump will have almost no ash and it relights great. Shake the grates when you ready to start the pit. Shake off the little ash at the bottom then you are all set.
Thanks for that tip I always start with briquettes and on top of that I have been using charlogs but on my next cook I will definitely try lump again thanks for the tip much appreciated
I find you will get more of a stick burner flavor using lump and adding wood to the ash bucket or box, we did a mod where we took an ash bucket from a Masterbuilt 560 and it did fit in my old country gravity. I cut off one of the handles on the ash bucket, drilled a hole where the air can flow thru and a cool mod with no mess. here is a link to the mod if interested : th-cam.com/video/GC9IRa0hesc/w-d-xo.html
good luck with everything!
Looking good!
Beautiful
Lol...it was delish!
Good video brother
No
Damn - Just Like Rick James - T.O.T.L. BBQ drowns all the bi tches in gravy! Good Job, Popdaddy
I just got 1. Where did you get your up graded caster wheels? I need better ones
I got them from Amazon
I see you also have a Smoke house too, I your options which is better?
I need an all around and these are the two I’m looking at. Thanks great post.
I'm not sure what you are asking me....what is the question again?
Looks awesome! Did you add wood in the charcoal chute or just in the ash pan? I have the same smoker and still playing around with it trying figure out the best way to run it.
When I do briskets I put it both in the shute and in the ash pan
@@TOTLBBQ Ok thank you 👍
@@TOTLBBQ How often do you have to add wood while cooking a Brisket?
Every 45mins
I have the same smoker….I will layer wood chunks with lump charcoal and add a few chunks for the first 2 to 3 hours of the cook to the ash collector, my unit has a mod where we put in a master built ash collector, the wood burns very well with or without the ash collector, but I do recommend the lump charcoal, seems to have the least amount of creosote build up. Great video!
How do you feel about the quality of the smoker now that you've been using it for over a year?
I think it's decent....sometimes it can be hard to hold the temps without the fan I use from time to time I also have learned when I do
use the fan I don't have as much smoke flavor....when I do my setup in the firebox I try to do about 5 layers of charcoal to 5 layers of wood chunks alternating them of course but over all its a smoker that I would buy again its not perfect and It leaks smoke a little but it works
Where did you purchase this smoker?
Sports Academy
Great video. Do you have any information on the fan and how you installed it on your smoker
The fan is by ThermoWorks and it is a Billows fan.....so far as installing it the fan screws into a port that the gravity fed comes with that is standard on the smoker
@@TOTLBBQ awesome , I just bought the smoker from Webstaraunt and it only took about a week as Academy was always sold out. I have not used it yet but the first thing I’m gonna do is try that brisket recipe you showed .
The fabulous Popdaddy, aka Pitmaster T will be featuring your video on his page dedicated to the OC GF-L34X40
I need one of those sandwiches yum!
Just got mine last month. What has been the best method for producing the best smoke flavor?
Using wood chunks in the chute with the charcoal and in the ash box....adding wood chunks every 45mins....I always add a handful of them....I rotate between hickory and post oak
Looks good. Did you rest in a cooler? I'm researching the heck out of this smoker. What are your opinions on it?
My honest opinion on it is when you add a fan to it it's great because you can set it and forget it....but the smoke flavor can be missing if you don't continually add chunks of wood to the fire box about every 45mins and close your exhaust about .25in closed.....without the fan it can take up to 2hrs to get to temp but overall it's a pretty decent smoker.....but I highly recommend the fan system....the 1 that have is Billows by Thermoworks
@@TOTLBBQ Great video! Just got one of these this past weekend. I'm looking at getting the Billows, as well...how long does it take to get up to temp with it?
@@farmersfightatm @ 225° should take abt 20-30mins
No I rested it in my oven but before I put in the oven I let the temp come down to about 160F and I let it rest for at least 7 to 8hrs....I am able to bring my oven down to 150
Is brisket really that good to take pretty much 24 hours to get the end result? lol