On mine, I keep the flap open as much as I can so grease can't run back into the fire box and also have a hotter fire and that seems to help with the air flow and bringing the meat up to temp! All vents are a hundred percent open at all times! I keep the flap open on the inside with a small piece of metal I made.
I bought this smoker and I am really impressed with the cook. My one piece of advice is choke down the damper on both exhausts to be almost closed. They are too big so once I figured this out, I was able to control my heat at 250 degrees very easily. I only have to throw in a 1/4 split log every 45 min to maintain heat.
Would you recommend this over a Pecos, or do you have any experience with one of those to make that assertion? Sorry, I'm completely torn about what smoker to get. I got a pellet smoker, I did not like it and it had a broken fan and auger control panel, I didn't really like the taste I got from the only successful cook I had on it, so I got a refund and am going to get a good offset like I originally planned on (right now I've only used an electric wood chip smoker) But I cant decide between the Pecos, or this over and under - and I also wonder if going for the Brazos would be worth it. It's in my price range, I'd just rather not spend twice the amount if it's really not going to be a big deal.
@@Frosty_tha_Snowman I have this same smoker and love it. If you are familiar with the off-set smoker, save and go with the Brazos. This takes a while to get used to and it wants to cruise at 275 or higher. So building smaller fires is essential to keep the temps lower. It is great for smoking steaks, too.
@@Grizzleback07 thank you, that's good to know. I actually just picked up a new home made offset, and it's absolutely glorious lol. I'm going to put it to work tomorrow
I had this smoker for a little more than 3 years. I kept it on a covered patio and cleaned it before and after every cook. It worked great the first couple of months but started rusting fairly quick. After the 1st year it was warping really bad around the fire box and had issues holding temp. I dont think i would buy another one.
I was gifted this smoker brand new when I first started smoking meat….it took a lot of learning….you have to have a bunch of little tricks to get a good smoke….that being said it still does a good job once you learn it but I would go for something more conventional….and this man did a hell of a job on the review thanks for the video it was fun to watch
I built an over under but I also built a rotisserie. I didn’t have a deflector I actually left it open to the fire like a poem fire pit and used it primarily for fat drippings. The back heat with the rotisserie works well for crisping but the convection swirl of smoke kind of helped with flavor and trapped some smoke in and conveyed it.
Just add some spacers on the inside of the grill to hold the flap up just a little bit instead of leaving such a small gap for airflow. Would probably fix a few of the issues you pointed out. Great video
Daren James yep that’d work. Although since watching this video I have purchased this grill and didn’t have a problem. I left the firebox door and lid open for about 5 minutes after adding wood but that’s about it. I’ll be cutting out another row of holes above the existing vent holes in the firebox for a little more control.
DAN BAILEY yes I definitely would, I was hesitant myself but it’s almost half the price of the offset and has a lot more cooking area. I hardly have the budget to waste $1k+ on a drum with grates in it. Have probably cooked at least 30 times since I have had it. Depending on what wood you use it can be kind of difficult to maintain 300+ degrees without using a lot of wood(I like cooking my chicken that hot to get crispy skin). But I’ve mostly favored oak now. Can easily maintain anywhere between 220 to 350. Like I said in the previous comment, I used to leave the side door cracked to maintain higher temperatures and have a clean burn. I have no regrets buying this thing. For his experience with the firebox lid, it is hard to open when it’s cold but for me it opens up nice and easy while cooking. Get a thermoworks “smoke”. Put one probe for main grate temps and the other in your meat and walk away. Happy smoking!!!
Collin Jones i usually smoke 225-250 anyways. I currently use the Oklahoma joe offset but I really want a bigger fire box, I love the grates on this over under too
I couldn't agree with you more. But I never would have thought of it being an air flow issue, but you are right. My model does not have the movable damper between the two chambers. So I don't even have the ability to open it up to give it help. Like you I keep my vents open all the time and I keep the door open about a fourth of the way. But i do play around with the exhaust vents, especially if I have wrapped the meat. If I need a little more heat, close them up half way. If it gets too hot, open them up. The only modification I have done was drill extra holes in the fire grate. But you have me wondering if I should put some holes in the damper wall to increase the air flow. Increased air flow would allow a smaller fire and maybe reducing the heat on that back wall. What do you think?
Yours is a much newer model so this may not be accurate for longevity, but I have abused mine now for about 5 years, in the elements, uncovered and smoking or grilling maybe 14 times a year at random times of the year. I clean it enough to use it, not after, and the only thing I do to protect it is spray it with old strained peanut oil from Turkey frying. I've had to replace the burn box coal holder and there are holes between the fire box and the smoke chamber, I don't have the flap. The metal is bent and leaks by on most of the doors. I run my air half off on the intake and smoke stacks and produce great flavor and rings with minimal bark (I probably wrap too early) it is a pain to heat up past 250 on the gauges even wide open but holds 215-225 for about 4 hours with a full fire box and no adjustments to air. From first burn I have had issues with the paint, and here pretty soon it will most likely be retired or sold and I'll make something with more thermal mass.
Thanks for a great review. Can you tell me how easy it is to grill on this smoker, specifically the clearance you have to flip steaks and burgers. I am looking for a smoker that I can also use as a grill and I am torn between the Over under, Pecos and maybe even the Wrangler (Although I am afraid the wrangler will be harder to maintain temps because will have significantly less cooking space because of it's size). thanks in advance. I would love to get the Brazos however, my budget is under $700.
Have you checked out the Char-Griller Grand Champ DX 8250 smoker yet. They're loaded with all the bells and whistles. Heavy gauge steel, weighs 264 lbs. Comes from factory with Lave rock gaskets all around, Fire basket, two heavy grates, 5 inch smoke stack, Two pre drilled holes for thermometers (at GRATE LEVEL). Comes with baffle, fold down shelf and steel wheels. Heavier the the Pecos and the Wrangler. This thing is a BEAST for $500.00. I think it's fairly new on the market. I went to Academy yesterday to buy the Pecos or the Wrangler. Such poor quality......... Going to pick up the Char-Griller Grand Champ DX 8250 tomorrow. Just say'n.
I'm having plenty of trouble with my Old Country Over and Under . The welds are cracking on the fire box, the metal has warped, so the doors don't close. Old Country should make the fire box and cook chamber out of 1/4" plate steel, open the flap between the fire box and cook chamber. Extend the smoke stacks that should make a better air flow through the cook chamber. The basic design is good, just needs to be made out of thicker steel.
Hi Jeremy, I bought this smoker and it has been awesome so far. The only problem is I have struggled a bit a couple times with fire management. Any chance you can do a video specifically on fire management?
Fabulous review. Some questions : What is your opinion of the over & under concept . Is it a set it and forget is as in the gravety fed model. With modifications to the flap to keep it open at various levels, would that improve the quality of the cook ???? thanks
I was recently trying to decide between the over-and-under and the Pecos. I was patiently waiting for your review to come out - but grew too impatient, and pulled the trigger. I bought the Pecos. After seeing your review, I'm glad I did. I came to the same conclusion re: fuel usage, and convective heat from the back of the cooking chamber creating a hot spot - so I'm glad to hear confirmation of those fears, even though I've never used one. Some tuning plates in my Pecos, plus the built in baffle, really work great to control temp. Super awesome concept - but I would personally suggest folks go with the Pecos. You really can't go wrong either way though. Thanks for the good work! Excited to see your custom smoker in action soon. Cheers!
Great review! How has this smoker held up for you? I just recently purchased one after watching your review and brisket video and love the way it cooks, but I've only cooked on mine 3 times and was wondering how yours has held up after 2 1/2 years. Thanks!
Pretty interested in this smoker. Would it be beneficial if you drilled some small holes in the flap? Maybe 4 or so spread out? Would that help get a little extra heat during the last stage?
Great review man. I have the Pecos and love it. It meets most all of my bbq needs. I have wondered about the over under for some time now. Thanks for sharing.
very thorough and thoughtful review my man I wish they still sold the original wrangler, the new model is made much cheaper with thin steal and no upper rack
The original Wrangler is back at Academy Sports. OCBBQ is calling it the Wrangler Classic. HOWEVER, it's not made entirely of 1/4" steel. Only the doors and the stove pipe are 1/4". If you inspect the cooking chamber, you'll notice that the metal is considerably thinner, prob 3/16 or maybe not even that thick. Soooooo, it's the same cooking chamber as the Wrangler 2 (which is an absolute piece of shit). The only smoker OCBBQ makes that is even worth a look is the Brazos. It is 1/4" all the way around and retains heat pretty well.
Great video! I have a non bbq question. When seasoning cast iron with an oil or fat what is more ideal and why? Flaxseed is starting to become more popular but it’s more expensive. Can you go over the science of the fats and oils going through polymerization and carbonization and why one would be more favorable than the other. Historically we used animal fats (saturated) but now we tend to use highly refined corn or veggie oils (polyunsaturated). How do the double bonds and smoke point affect the seasoning. Go as hard core science as you want in the explanation. Thank!
Can't wait to see your review on the char-griller grand champion. I bought one a couple of weeks ago at home depot and love it. would like to hear your thoughts on it.
Couldn't you just wedge a bit of metal in the opening to prop it up and maintain a bit more airflow?... I mean, it seems like it'd work in theory, is there a reason that it wouldn't in practice?
Thanks for the very informative review, I have been looking at a few of their designs at academy. I think it's now up to 599. Plus side is that $99 shipp8ng cost I'd free if you do store pickup, which is good to know.
Thanks for the review! Been looking at this smoker! Can you just use a piece of brick or something to prop up the damper slightly like 1/2 inch or so to help with heat to get in the cook chamber better?
Love the review. I have one of these also and so far am pretty happy with it. Have you been able to clean out the fire box without making a giant mess all over the place. I know this topic isn't as sexy, but I'm curious how you clean the ashes out of the firebox.
Jeremy, What's the metal thickness of the Over Under Smoker? 12 gauge? 3/16"? I've been looking at another 3/16" pit Old Country has online - the 20x36 All American BBQ smoker. I like the square firebox. But now I wonder if 3/16" is thick enough and if the round air inlets on it are sufficient to airflow. Hmm. Steve Pool Germantown, MD
I have a very large over and under smoker with rotisserie. The inlet for air is located on the bottom of fire box. Any suggestions for an air management system for better airflow? My fire box is round and about 4 feet long. Im trying to figure out how to keep this monster at 225-250 for long cooks without filling the box with 4 bags of charcoal. Seems like I have a clean fire for half the cook then as coals start to ash it gets dirtier and dirtier
How do you maintain steady temp on yours? I can not get a consistent temp with mine, it fluctuates fron 225-275 within a couple minutes sometimes. I've tried everything. Start with charcoal, get them white, toss my logs on, open one vent two vents three vents, nothing will maintain constant temps.
@@EvilDylan6768 i havent. Every 10-15 minutes ive gotta make adjustments. I saw that he builds a coal bed in the center of the fire box. Ive been trying to keeo a large one spread over the entire width, so that could be my issue
@@brianmeier1861 I'm going to add some gasket material to my fire box doors and see if that helps with controlling the heat. It always warps and has areas that I'm sure are letting excess air in.
Hey there! What do you prefer: this or the gravity fed? Im looking for a new smoker and am leaning heavily towards the gravity fed but there's one of these for 350 local
I use the over and under in the Dallas area, and love the capacity that you can place in it. Do you always use a water pan, and do you put it on the bottom or top shelf?
Nice review, lots of good info sir. Is there a certain meat that you would alway cook on the over and under rather than the off set? Also science is the new math, love the channel sir.
How is this thing holding up? I looked at one at Academy then looked at the reviews later. Some reviewers were complaining about it rusting but I’m unsure if they’re just idiots who don’t clean it or cover it. My only other gripe would be the flimsy front shelf. Wish they would have used thicker steel for that. Give me a long term condition report! Also do you think drilling breather holes in the flap would help with air flow?
These are horrible at heat transfer they take to much charcoal. Yesterday my fire box was 793° and the cook side 250...and the fire box is really narrow which makes it hard to dump my chimmy of coals in..
Have you ever used a reverse flow smoker? I’m saving up to buy a smoker. I’m leaning heavy towards an Old Country offset but I’m just curious about reverse flow smokers.
I have used one once. It gets great color, but I don't like the convection properties as much. Don't get me wrong, you could have a great reverse-flow pit.
How do you feel about the smoker now that you have been using it for some time? I see you achieved smoking brisket and ribs in this smoker, do you seem to feel differently about it after much use?
My opinion on the pit is still the same. It's cool and a neat design. I love the offset design and it will be my favorite forever I think. The quality of the product is almost as good. Maybe slightly less smoke flavor but it is more convenient and has more capacity.
Great review. I live in Los Angeles and my shipping from Academy is $150. I remember you saying you also live in CA. Do you have a promo code for lower shipping?
Hey Mad love the review on this O/U. I'm debating on buying this one or the Smoke house vertical. I was wondering do you smoke chicken wings? I would love to see you do a vid using this specific smoker. Thanks
Hey I haven't ever tried to smoke chicken wings. If I do a video on it, I would have to wait for a while. I really can't say anything about the smokehouse, because I have never used one.
The Brazos is the only smoker that OCBBQ makes that is worth a damn. Of course it is $1000, but it's the only one that is 1/4" steel throughout the entire smoker. With this over/under cooker, you could cut a brick in half and put each half under each end of that damper plate to hold it halfway open and improve the air flow without forcing too much heat into the cook chamber. The biggest problem I see is that the chimney's on this over/under are not long enough to pull a good draft from that firebox thru the cook chamber. It's an ok design on paper but poorly manufactured.
After all the thing you had said!!! so hows your temperature then? Does it heat up above 400 degrees when its 30% restricted but lots of fire woods, like 4 logs???
T.y. much dude! I love how your videos so educational for beginners! after of much thought! I decided to lean more on Shirley's Pit. The workmanship is really immaculate! It offers insulated pit. Its cool anywhere you touch the pit.....
Jeremy I have been watching your videos for several days now. Your wife is beautiful by the way. I got a Grilla Grill for Xmas and I really like it so far. I have cooked Chicken Quarters, that turned out perfect, ribs that turned out perfect and I am trying my first brisket today. I am trying to up my Smoking skills. I noticed you don't comment back on the comments but I wish you would tell me where you got your experience. Your a very young guy to have all this knowledge. Did you read a particular book, perhaps from your Dad or family member, or another source? If its a particular source I would love to know so I could also read it. Thanks so much for your videos.
On mine, I keep the flap open as much as I can so grease can't run back into the fire box and also have a hotter fire and that seems to help with the air flow and bringing the meat up to temp! All vents are a hundred percent open at all times! I keep the flap open on the inside with a small piece of metal I made.
I agree I keep the flap propped open about 75 percent
I bought this smoker and I am really impressed with the cook. My one piece of advice is choke down the damper on both exhausts to be almost closed. They are too big so once I figured this out, I was able to control my heat at 250 degrees very easily. I only have to throw in a 1/4 split log every 45 min to maintain heat.
Would you recommend this over a Pecos, or do you have any experience with one of those to make that assertion? Sorry, I'm completely torn about what smoker to get. I got a pellet smoker, I did not like it and it had a broken fan and auger control panel, I didn't really like the taste I got from the only successful cook I had on it, so I got a refund and am going to get a good offset like I originally planned on (right now I've only used an electric wood chip smoker)
But I cant decide between the Pecos, or this over and under - and I also wonder if going for the Brazos would be worth it. It's in my price range, I'd just rather not spend twice the amount if it's really not going to be a big deal.
@@Frosty_tha_Snowman I have this same smoker and love it. If you are familiar with the off-set smoker, save and go with the Brazos. This takes a while to get used to and it wants to cruise at 275 or higher. So building smaller fires is essential to keep the temps lower. It is great for smoking steaks, too.
@@Grizzleback07 thank you, that's good to know. I actually just picked up a new home made offset, and it's absolutely glorious lol. I'm going to put it to work tomorrow
I had this smoker for a little more than 3 years. I kept it on a covered patio and cleaned it before and after every cook. It worked great the first couple of months but started rusting fairly quick. After the 1st year it was warping really bad around the fire box and had issues holding temp. I dont think i would buy another one.
I was gifted this smoker brand new when I first started smoking meat….it took a lot of learning….you have to have a bunch of little tricks to get a good smoke….that being said it still does a good job once you learn it but I would go for something more conventional….and this man did a hell of a job on the review thanks for the video it was fun to watch
That's one I've had my eye on for a while. I've been patiently waiting for your review. Thank you so much for such a thorough and honest review.
Happy to do it. Hope it helps
@@MadScientistBBQ do you still have this bad boy? Maybe you can revisit it if so in 2023
Love the interchangeable grill. Do you know if you can purchase another one as an extra?
I built an over under but I also built a rotisserie. I didn’t have a deflector I actually left it open to the fire like a poem fire pit and used it primarily for fat drippings. The back heat with the rotisserie works well for crisping but the convection swirl of smoke kind of helped with flavor and trapped some smoke in and conveyed it.
Just add some spacers on the inside of the grill to hold the flap up just a little bit instead of leaving such a small gap for airflow. Would probably fix a few of the issues you pointed out. Great video
Collin Jones maybe a firebrick?
Daren James yep that’d work. Although since watching this video I have purchased this grill and didn’t have a problem. I left the firebox door and lid open for about 5 minutes after adding wood but that’s about it. I’ll be cutting out another row of holes above the existing vent holes in the firebox for a little more control.
Collin Jones I’m thinking about buying one. Would you recommend it?
DAN BAILEY yes I definitely would, I was hesitant myself but it’s almost half the price of the offset and has a lot more cooking area. I hardly have the budget to waste $1k+ on a drum with grates in it. Have probably cooked at least 30 times since I have had it. Depending on what wood you use it can be kind of difficult to maintain 300+ degrees without using a lot of wood(I like cooking my chicken that hot to get crispy skin). But I’ve mostly favored oak now. Can easily maintain anywhere between 220 to 350. Like I said in the previous comment, I used to leave the side door cracked to maintain higher temperatures and have a clean burn. I have no regrets buying this thing. For his experience with the firebox lid, it is hard to open when it’s cold but for me it opens up nice and easy while cooking. Get a thermoworks “smoke”. Put one probe for main grate temps and the other in your meat and walk away. Happy smoking!!!
Collin Jones i usually smoke 225-250 anyways. I currently use the Oklahoma joe offset but I really want a bigger fire box, I love the grates on this over under too
I couldn't agree with you more. But I never would have thought of it being an air flow issue, but you are right. My model does not have the movable damper between the two chambers. So I don't even have the ability to open it up to give it help. Like you I keep my vents open all the time and I keep the door open about a fourth of the way. But i do play around with the exhaust vents, especially if I have wrapped the meat. If I need a little more heat, close them up half way. If it gets too hot, open them up.
The only modification I have done was drill extra holes in the fire grate. But you have me wondering if I should put some holes in the damper wall to increase the air flow. Increased air flow would allow a smaller fire and maybe reducing the heat on that back wall. What do you think?
It's worth a shot man. If you do, let me know how it turns out!
Yours is a much newer model so this may not be accurate for longevity, but I have abused mine now for about 5 years, in the elements, uncovered and smoking or grilling maybe 14 times a year at random times of the year. I clean it enough to use it, not after, and the only thing I do to protect it is spray it with old strained peanut oil from Turkey frying. I've had to replace the burn box coal holder and there are holes between the fire box and the smoke chamber, I don't have the flap. The metal is bent and leaks by on most of the doors. I run my air half off on the intake and smoke stacks and produce great flavor and rings with minimal bark (I probably wrap too early) it is a pain to heat up past 250 on the gauges even wide open but holds 215-225 for about 4 hours with a full fire box and no adjustments to air. From first burn I have had issues with the paint, and here pretty soon it will most likely be retired or sold and I'll make something with more thermal mass.
Thanks for a great review. Can you tell me how easy it is to grill on this smoker, specifically the clearance you have to flip steaks and burgers. I am looking for a smoker that I can also use as a grill and I am torn between the Over under, Pecos and maybe even the Wrangler (Although I am afraid the wrangler will be harder to maintain temps because will have significantly less cooking space because of it's size). thanks in advance. I would love to get the Brazos however, my budget is under $700.
Living up north it gets cold how does it handle temps in say the 40’s?
Have you checked out the Char-Griller Grand Champ DX 8250 smoker yet. They're loaded with all the bells and whistles. Heavy gauge steel, weighs 264 lbs. Comes from factory with Lave rock gaskets all around, Fire basket, two heavy grates, 5 inch smoke stack, Two pre drilled holes for thermometers (at GRATE LEVEL). Comes with baffle, fold down shelf and steel wheels. Heavier the the Pecos and the Wrangler. This thing is a BEAST for $500.00. I think it's fairly new on the market.
I went to Academy yesterday to buy the Pecos or the Wrangler. Such poor quality......... Going to pick up the Char-Griller Grand Champ DX 8250 tomorrow. Just say'n.
I'm having plenty of trouble with my Old Country Over and Under .
The welds are cracking on the fire box, the metal has warped, so the doors don't close.
Old Country should make the fire box and cook chamber out of 1/4" plate steel, open the flap between the fire box and cook chamber. Extend the smoke stacks that should make a better air flow through the cook chamber.
The basic design is good, just needs to be made out of thicker steel.
Thank you for sharing your honest experience.
Would like to see a cook on this smoker. Torn between the pecos and this one
So between the Pecos and the over and under would you rather have the Pecos?
Hi Jeremy, I bought this smoker and it has been awesome so far. The only problem is I have struggled a bit a couple times with fire management. Any chance you can do a video specifically on fire management?
Fabulous review. Some questions : What is your opinion of the over & under concept . Is it a set it and forget is as in the gravety fed model. With modifications to the flap to keep it open at various levels, would that improve the quality of the cook ???? thanks
Now it’s 6 years later would you still recommend the over under???
The flap was made to raise to be able to clean it out- not to regulate it. Originals had the flap fixed in place and the slot could get clogged.
I was recently trying to decide between the over-and-under and the Pecos. I was patiently waiting for your review to come out - but grew too impatient, and pulled the trigger. I bought the Pecos. After seeing your review, I'm glad I did. I came to the same conclusion re: fuel usage, and convective heat from the back of the cooking chamber creating a hot spot - so I'm glad to hear confirmation of those fears, even though I've never used one. Some tuning plates in my Pecos, plus the built in baffle, really work great to control temp.
Super awesome concept - but I would personally suggest folks go with the Pecos. You really can't go wrong either way though.
Thanks for the good work! Excited to see your custom smoker in action soon. Cheers!
Sorry I didn't get it out sooner! I think you made the same choice I would have made. I just didn't want to get a Pecos when I already have a Brazos.
Great review! How has this smoker held up for you? I just recently purchased one after watching your review and brisket video and love the way it cooks, but I've only cooked on mine 3 times and was wondering how yours has held up after 2 1/2 years. Thanks!
Thanks for the review! Another excellent video from you! Love your channel!
Pretty interested in this smoker. Would it be beneficial if you drilled some small holes in the flap? Maybe 4 or so spread out? Would that help get a little extra heat during the last stage?
Is there something you could use to prop the baffle part way open for better airflow?
Great review man. I have the Pecos and love it. It meets most all of my bbq needs. I have wondered about the over under for some time now. Thanks for sharing.
Thanks man. I tried to answer the questions I had before buying.
very thorough and thoughtful review my man I wish they still sold the original wrangler, the new model is made much cheaper with thin steal and no upper rack
desmund lighten its back now
The original Wrangler is back at Academy Sports. OCBBQ is calling it the Wrangler Classic. HOWEVER, it's not made entirely of 1/4" steel. Only the doors and the stove pipe are 1/4". If you inspect the cooking chamber, you'll notice that the metal is considerably thinner, prob 3/16 or maybe not even that thick. Soooooo, it's the same cooking chamber as the Wrangler 2 (which is an absolute piece of shit). The only smoker OCBBQ makes that is even worth a look is the Brazos. It is 1/4" all the way around and retains heat pretty well.
really need a video about cleaning the 500gal pleaseee and how it looks from the inside
Great video!
I have a non bbq question. When seasoning cast iron with an oil or fat what is more ideal and why?
Flaxseed is starting to become more popular but it’s more expensive.
Can you go over the science of the fats and oils going through polymerization and carbonization and why one would be more favorable than the other.
Historically we used animal fats (saturated) but now we tend to use highly refined corn or veggie oils (polyunsaturated). How do the double bonds and smoke point affect the seasoning.
Go as hard core science as you want in the explanation. Thank!
I used canola oil when seasoned my over/under, I wiped every surface inside and out and clean inside after cooking any poultry.
Hey that will require a detailed, and complicated explanation. I will do it in a video 👍
Mad Scientist BBQ thank you 🙏🏽
Can't be too difficult to add a bolt to the plate. You can then fine tune it to whatever height.
Very nice review. 👍
agreed
Modify the flap to keep it half open , still deflecting heat while getting better airflow
Can't wait to see your review on the char-griller grand champion. I bought one a couple of weeks ago at home depot and love it. would like to hear your thoughts on it.
Have you done a review on the Yoder Wichita
Thanks, great info. Have you tried a Pit Barrel cooker? I love mine.
I brought a bbq over and under pit I love it smokes real good I got a lot done in a short time
Couldn't you just wedge a bit of metal in the opening to prop it up and maintain a bit more airflow?... I mean, it seems like it'd work in theory, is there a reason that it wouldn't in practice?
Would there be any negative outcomes if I were to use something to hold the flap open a little bit to give it more air flow?
Thanks for the very informative review, I have been looking at a few of their designs at academy. I think it's now up to 599. Plus side is that $99 shipp8ng cost I'd free if you do store pickup, which is good to know.
Could you use some metal as shims to shim up that flap to fine tune your temps higher
Thanks for the review! Been looking at this smoker! Can you just use a piece of brick or something to prop up the damper slightly like 1/2 inch or so to help with heat to get in the cook chamber better?
Thank you great information, be getting my Yoder Cheyenne 7-2020 I am seniors, from LOS ANGELES
Nice detailed review! Im curious how the heat retention is with the thinner metal.
Heat retention is ok. It's not as good as the Brazos, but it hasn't been too much of a problem.
Have you done a Wrangler review? I can't decide between the Over and Under or the Wrangler.
Love the review. I have one of these also and so far am pretty happy with it. Have you been able to clean out the fire box without making a giant mess all over the place. I know this topic isn't as sexy, but I'm curious how you clean the ashes out of the firebox.
I use a stainless shop
Vac
Just put whatever size chunk of wood under the baffle to get more air flow
Found one on marketplace for $150, buy it?
which one did you like better the brazos or the over and under??
Great, concise review. Thank You. I wonder if you've ever used a Lang and have an opinion?
I haven't but I would love to give it a shot. Not sure I know anybody in Los Angeles who uses a Lang.
I have on but the fire box rust even though I clean it and on my second one.
Great Video...as usual! Have you seen the Upright Smoker from Old Country? What are your thoughts?
Jeremy, What's the metal thickness of the Over Under Smoker? 12 gauge? 3/16"? I've been looking at another 3/16" pit Old Country has online - the 20x36 All American BBQ smoker. I like the square firebox. But now I wonder if 3/16" is thick enough and if the round air inlets on it are sufficient to airflow. Hmm. Steve Pool Germantown, MD
Where can i find a new set of grates for this pit,and how much do they go for?
I have a very large over and under smoker with rotisserie. The inlet for air is located on the bottom of fire box. Any suggestions for an air management system for better airflow? My fire box is round and about 4 feet long. Im trying to figure out how to keep this monster at 225-250 for long cooks without filling the box with 4 bags of charcoal. Seems like I have a clean fire for half the cook then as coals start to ash it gets dirtier and dirtier
How do you maintain steady temp on yours? I can not get a consistent temp with mine, it fluctuates fron 225-275 within a couple minutes sometimes. I've tried everything. Start with charcoal, get them white, toss my logs on, open one vent two vents three vents, nothing will maintain constant temps.
I struggle with the same problem.
@@brianmeier1861 Have you found anything that helps?
@@EvilDylan6768 i havent. Every 10-15 minutes ive gotta make adjustments. I saw that he builds a coal bed in the center of the fire box. Ive been trying to keeo a large one spread over the entire width, so that could be my issue
@@brianmeier1861 I'm going to add some gasket material to my fire box doors and see if that helps with controlling the heat. It always warps and has areas that I'm sure are letting excess air in.
@@EvilDylan6768 probably not a bad idea. I may do the same. I saw oklahoma joe's gasket rolls at academy
Considering pulling the trigger... how much fuel to cook an 18lb brisket, and would you recommend a different model at this price point?
Great review. Any questions i had you answered in the video. A lot of reviews leave me non the wiser.
Hey there! What do you prefer: this or the gravity fed? Im looking for a new smoker and am leaning heavily towards the gravity fed but there's one of these for 350 local
Great review. i almost bought this one. But sounds like it has more quirks to it than it's worth. lol
Couldn't you get the longer temp gauge to resolve the grate to gauge temp difference?
I use the over and under in the Dallas area, and love the capacity that you can place in it. Do you always use a water pan, and do you put it on the bottom or top shelf?
Beer pan bro!
Have you had any problems with this smoker since your purchase?
How do you clean this grill?
Nice review, lots of good info sir. Is there a certain meat that you would alway cook on the over and under rather than the off set? Also science is the new math, love the channel sir.
I would rather cook everything on the offset. I would choose the over and under if space became an issue.
How is this thing holding up? I looked at one at Academy then looked at the reviews later. Some reviewers were complaining about it rusting but I’m unsure if they’re just idiots who don’t clean it or cover it. My only other gripe would be the flimsy front shelf. Wish they would have used thicker steel for that. Give me a long term condition report! Also do you think drilling breather holes in the flap would help with air flow?
I would just use a 2x4 and prop up the handle to the setting you want without any mods that may bite you later on.
These are horrible at heat transfer they take to much charcoal. Yesterday my fire box was 793° and the cook side 250...and the fire box is really narrow which makes it hard to dump my chimmy of coals in..
I have a good one smoker and I love it
Have you ever used a reverse flow smoker? I’m saving up to buy a smoker. I’m leaning heavy towards an Old Country offset but I’m just curious about reverse flow smokers.
I have used one once. It gets great color, but I don't like the convection properties as much. Don't get me wrong, you could have a great reverse-flow pit.
Eric Pratt
That’s great man. What I was talking about was a 500 gallon reverse flow, so the size is probably a factor in it as well.
How do you feel about the smoker now that you have been using it for some time? I see you achieved smoking brisket and ribs in this smoker, do you seem to feel differently about it after much use?
My opinion on the pit is still the same. It's cool and a neat design. I love the offset design and it will be my favorite forever I think. The quality of the product is almost as good. Maybe slightly less smoke flavor but it is more convenient and has more capacity.
You should do a PK360 grill review
Awesome!! Thank you Jeremy!
Gladly
Awesome review bro!!
Great review. I live in Los Angeles and my shipping from Academy is $150. I remember you saying you also live in CA. Do you have a promo code for lower shipping?
Shant Joukjian is you can wait untill a major holiday you’ll get free shipping.
Any recommendations for sources for firewood for my new smoker? Is Amazon my only option?
Ace hardware
What do you recommend for a weekend warrior backyard Pit? I currently use a vertical Komodo style grill.
Jon Buettner Old Country Pecos! Aaron Franklin approved of it
Awesome review...thanks for the info!
How many briskets at once???
Since Your are Having A smoker Built Will You Be Selling This One?
I doubt it. I'll probably hang onto it for a cook here or there.
Mad Scientist BBQ Congratulations On Your New Smoker,It's A behemoth!!
Just put a lever on that in the piece that you could control the airflow
Thank you
What type of wood as do you use?
Can you grill on these as well?
Watch the video lol
The Oaklahoma Joes smoker is a great smoker for 3 hundred.
The brinkman trailmaster is a good cheap smoker too 😆
Hey Mad love the review on this O/U. I'm debating on buying this one or the Smoke house vertical. I was wondering do you smoke chicken wings? I would love to see you do a vid using this specific smoker. Thanks
Hey I haven't ever tried to smoke chicken wings. If I do a video on it, I would have to wait for a while. I really can't say anything about the smokehouse, because I have never used one.
barry gwyn For chicken wings? A Weber kettle, and a vortex. Look it up here on TH-cam. Great results for under $200 !
Great information. Bro, thanks for visiting! Thumbs up #134
Good job on the review!
Jerry Krabe I have a over and under smoker it's great and I like your help on the air flow
Why did you replace your Brazos, it was practically brand new?
James Agay
I still have it and love using it!
What's your take on pellet smoker's?
Most convenient way to make BBQ. I think the flavor isn't quite as good, but it is close and it is so convenient that it is hard to beat.
They are for gays.
Seems like those stacks should be a little taller.
The Brazos is the only smoker that OCBBQ makes that is worth a damn. Of course it is $1000, but it's the only one that is 1/4" steel throughout the entire smoker. With this over/under cooker, you could cut a brick in half and put each half under each end of that damper plate to hold it halfway open and improve the air flow without forcing too much heat into the cook chamber. The biggest problem I see is that the chimney's on this over/under are not long enough to pull a good draft from that firebox thru the cook chamber.
It's an ok design on paper but poorly manufactured.
Great video, as always! You should do a review of the Old Country Smokehouse. I'd like to hear your thoughts. :)
I'll have to get one first!
I would take the grates out and put in a rotisserie
After all the thing you had said!!! so hows your temperature then? Does it heat up above 400 degrees when its 30% restricted but lots of fire woods, like 4 logs???
It will get very hot with 4 logs but I am afraid the temp would be too high to BBQ
T.y. much dude! I love how your videos so educational for beginners! after of much thought! I decided to lean more on Shirley's Pit. The workmanship is really immaculate! It offers insulated pit. Its cool anywhere you touch the pit.....
For that price I'd buy a 26" Weber Ranch kettle. Bbq, smoke, and sear.
Benji Smith ranch kettle is the 37”
It’s Pronounced. Braz-US
Jeremy I have been watching your videos for several days now. Your wife is beautiful by the way. I got a Grilla Grill for Xmas and I really like it so far. I have cooked Chicken Quarters, that turned out perfect, ribs that turned out perfect and I am trying my first brisket today. I am trying to up my Smoking skills. I noticed you don't comment back on the comments but I wish you would tell me where you got your experience. Your a very young guy to have all this knowledge. Did you read a particular book, perhaps from your Dad or family member, or another source? If its a particular source I would love to know so I could also read it. Thanks so much for your videos.
I can't help but feel like "under and over" would be a more appropriate name
Oooooo this is BBQ porn for me. Great review
how much they pay you to talk so well about this unit? @ units you have? paid for ad. Mexico? wow..Where you live? USA
No bro its made in china
Main office in Laredo, TX built just across the border in Mexico
Looks like it burns like a drum
“ not as thick as what you get from quarter inch” I’ve been trying to convince women of that for year