Відео

Been having many issues with my masterbuilt 800 temp setting knob and the fan switches getting stuck and losing connection to the fan

Can you do beef jerky on the big country gravity with the billows thermoworks setting at 165°?

Absolutely Outstanding Pit. A large water pan on the bottom baffle evens out the right -to-left temperature variation. My top grate runs significantly hotter than the rest of my grates.

The Old Country Gravity is built like a tank compared to a stamped sheet metal. The metal sweating issues are because of a inferior sheet metal . Old Country Gravity all the way! Either way good video a the ribs look great 👍

What type of casters did you install on yours?

Pretty gutsy putting poultry over the top of the rest of your eats. Hard NO for me, very unsafe

I guess the point goes on the right? Lol

That looks like Melvin's old smoker from his place on Hall Avenue.

Will you make some new videos using this pit??! Please and thank you

Can you tell us what the caster dimensions are or maybe a model number.

Seems like a lot of money and not much quality

All I want to see is how to attach the billows

You could probably use that trailer grill to bbq South Carolina style whole hog

As a former animal trainer I will not be showing my face when posting my videos

I can't wait to load up my smoker from Matt's!

What is the size is the bellows adapter?

I bought the same exact setup yesterday. I love super heavy smoke flavor on my meats . What type of wood do you recommend and add to the chute or just in the bottom where the ash falls?

Great video! What caster did you put on the smoker? could you point to me the amazon link? thnx

What casters would you recommend I'm picking one up and looking for new wheels

How did you connect the billows fan to the intake ball valve?

Ahhhh…..ummmm…..ahhhhhh…..ummmmmm….ahhhhhh……ummmmm. Phuck man your killing me here.

Great cook, my compliments to the chef. I have the same cooker and really like it. Was wondering if you have a temperature variation from right to left on your pit. If so, how do you manage it? I think i see it in the doneness of the Cornish Hens from right to left. The temperature variation from right to left on my pit is significant. thanks

Hey JG, I just got my OC Gravity Fed. This will be my first cabinet style smoker. I've used offset and kettle. How do you clean your cabinet style smoker thanks

What are your fittings for your Billows?

I see you modified your casters...if you don't mind me asking, where did you find those? Are they working OK for you?

The fan stops when the door is opened.

Can you cold smoke on this?

I really want one. 300lbs seems heavy and I'm not sure if I can take it off the truck...

where did you get the casters from?

Nice video. How many 9 lb butts will fit in that. I notice the bottom rack is smaller

How many fill rack of rids can you get in the old country?

210-15 for brisket low and slow and it won't burn up..

Where did you get the fan?

I use the Royal oak lump in red bag. The pieces are smaller so they did jammed in there and make less ash in the wood chamber

what casters did you use?

I just picked mine up today. turn the grade at bottom of shoot upside down that there are 3 little pars you can slide your Firestarter into to lit the pit.

What kind of fan attachment it that. I have the same smoker and looking for a fan attachment.

No new vids?

I have a question, I found you on UA-cam, and your videos are great, especially because I am in the process of deciding whether or not I want to go with the gravity fed or offset. So my question is You being form Alabama, and doing your prep outside, how do you manage pest control? I don't ever see anything flying around your food while you are doing your outside prep.

How's the smoker working out im thinking of buying one

hey jg i have a ocgs . when i cook brisket .my internal temp shows 206 to 210 .when i pull it , still tough .what im i doing wrong thanks.

you are missing part of your smoker. the heat shield defuser " that's what I call it. it rests on the right side of fire box opening and extends just past the 2 welded nuts with rod legs that sit in the nuts

Second time using the OC gravity pit and it was great on its first use, but didn’t understand how to get the temp to be consistent until after about 6 hours of cooking. The last 2 hours of my first cook the temp was pretty steady. My second cook used the BBQ guru and it was AWESOME!!!! Cook a hole chicken and a bunch of leg quarters. The guru is the absolute truth. It’s a little costly, but it will make a difference in your experience with your pit. I definitely give it 2 thumbs up.

Do you have a feel for how much charcoal they both used. The main difference is that the old country is insulated, thus has reduced airflow. Is that good or bad?

Ya - you gotta rattle the fire grate ocassionally for ash to fall

When using the billows, how long does it take to come up to 250 degrees?

can i ask, what was your price with tax?

Please get the assassin video done! Wanting to order one

This is the true gravity smoker. The masterbuilt and Char Griller gravity smokers suck!!!

Oh boy! Another $1300 cooker vs a $500 cooker video!