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How to Use a Gravity-Fed Smoker
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- Опубліковано 14 сер 2024
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KEEP FEATHERIN' IT BROTHER!
featherin that fed smoker son, definitely following proto 👍🏽
I saw the title and came right to the comments to find this one, not disappointed at all, keep feathering son!
Touch my camera through the fence!
I’m a retired double agent…. Ur done bud
Love your videos, been following for years! Would love to see a more practical video of what the cleaning of a smoker like this would be like after a long cook.
Is your smoking wood close enough to the bottom of the fire grate so that heat from your coal bed can ignite the wood without having to rely on bits and pieces of charcoal to fall onto the big pieces of wood because we know smoldering wood will not create blue smoke ...
650 degrees up to 750 degrees is ideal temperature to create blue smoke.. I'm sorry to say that I don't believe small pieces of charcoal falling on top of larger pieces of cold wood will create a 750 degree fire if the wood isn't up to temperature to create blue smoke .
I can create blue smoke on an offset smoker..
Looks like separating the coal bed from the smoking wood seems to be trying to create blue smoke in reverse...
650 up to 750 degrees Fahrenheitwould be the fire temperature inside your firebox not inside your cooking chamber.. several people get that mixed up.
I watched Mr Yoder's video putting cold wood into a firebox but he never said anything about preheating the wood to bypass the white smoke stage of a fire but this video was just a dry run..
Lots of people don't know how to create blue smoke ..
Should have a video on how to create blue smoke
@@brucerogers3253what does this have to do with cleaning a smoker?
Great video! Easy to follow along, straight to the point. I originally watched it to better understand how a gravity smoker works but now I have a better understanding of how to use one!
The thing about running briquettes is that they create way more ash than lump so you have to be very diligent in cleaning out the ash after every cook or you will rust out your smoker. Not to mention all the filler used in briquettes.
Nice job going through the review Jeremy. One thing I would like to see different is for it to come with larger (better wheels). Small wheels get caught in the joints of my paver patio. Has nothing to do with the cooker but is an issue. Lots of nice features. I like the cabinet type smoker with slide outs. If I get another one it will be this type.
Phil N Florence
You’re right Phil. Big wheels would be a huge improvement. If you notice, I have mind sitting on a piece of plywood so that it doesn’t get stuck in the dirt
Good wheels can cost $200 alone.... Pretty much blow the price point of this smoker
Jeremy great video.
I just purchased this smoker yesterday and before I seasoned it I made a couple of modifications- added a SS ash tray. Added a shim to the grating selves to tighten mine were to loose for me. Added a hole on the left side to allow my temperature wires to pass thru. Removed the existing legs and wheel and added an additional 8” of height and 6” solid wheels. Also added a IQ120 temp control. Once I lit the smoker it seems to take a longer than expected to ramp the temperature up. For fuel used charcoal and four chucks of hickory once it got going it’s held between 250* - 275* for four hours now with adding any additional wood. So far I like what I’m seeing. Once the seasoning is completed I will be cooking ribs for the first time tomorrow. For the money it’s preforming very well. Keep the gravity feed smokers video coming..
What did you use to add your probe port? I have this pit and want to do the same.
Cilfton I just added a 2 1/2” long pipe nipple 3/4” dia. I was thinking on a 1/2” size but my probes have curve to them and the 3/4” gave me more room. Now since I have around ten cooks on it I can get the temperature up quickly using the I120 and it regulates the temperature perfectly. My only thoughts are I wish it had a larger cook camber. Good luck
How do you relight your leftover charcoal?
I added an expanded metal small box to hold those tumble weeds and I lite three of them with all the doors open until the existing charcoal lites.
I have one and I really like it. I agree with everything you've said about this cooker...my biggest issue with it is the temperature variation from right to left. I rotate my meats to get an even cook. Is there any mod or other adjustment to the cooker I can do to even out the temperature?
Great vid
One of your best videos in a long time Jeremy. I’m actually thinking about one of these fits very seriously so I hope you do put it through its paces and you get plenty of content out on it so that I know what I want to do. It’s all going to depend on you
David Reynolds
Well that’s a heavy burden! But I put up a rib video and I have a butt and a brisket in the fridge right now. Just waiting for the weather to clear up.
Keep featherin’ it brother.
I just saw one of these at Academy, looking forward to seeing your cooks on it
I have a Masterbuilt 1050 gravity fed pit and I love it. It’s really easy to use. The only down side is it’s electric runs with a controller and fan so is something goes wrong you won’t be able to cook with it. I’m like this model. I might order one from academy
I looked at the Academy website but it doesn’t show this particular smoker? Where can I buy one?
They could add an ash pan. They could improve in the loading system so you could use lump. & add a freaking grease catcher so you don’t have to put something on the ground! They can weld a grease pan holder under that drain. Other than that. I like it.
I can see easy mods to fix these issues. A threaded cap to seal the grease trap. Remove and drain when you want. A cookie sheet baking inside could also catch drippings. Drain when you're done. As for the charcoal grate. It should work as is but may clog only with too many large pieces. Those can be broken up as you load your charcoal. As is, I'd like to have one.
I think that B&B lump charcoal will slide down that chute fairly well. Large premium lump like Fogo or Jealous Devil will definitely clog the feed chamber.
Very interesting video. So how do you avoid the dirty smoke in this gravity fed smoker?
"Feather it brotha!" -Fed Smoker
Can't wait to see more videos on this smoker! Looks like it's built like a beast and would last forever!
Year old video shows up in my feed...It's Jeremy, of course I watch it!!
Thanks Jeremy u always deliver sound quality videos.... every video that i watch you have a good delivery ur focus and ur presentation are precise to the point.... what more can i say.... thanks you for schooling me keep up the good work man!!!!
Trueblue2053
Thanks! I appreciate it
the crooked "Old Country" badge is killing my OCD
I know right! It was the first thing I seized on. They are made in Mexico. If that is an example of quality control then NO THANKS!
@@kevinfryman7143 he says it's a model
How long before the screwheads rust off, and the inside panels fall off? Next time buy American Made 👍🏻
Green Mountain Grills does the same thing.
Great video Jeremy, I’ll definitely be looking into this cooker to add to my arsenal.
Good review Jeremy, looking forward to seeing you cooking on it. Thanks for sharing with us. Fred.
Nice video definitely going to look into this smoker. I really enjoy your videos.
Patrick Quinn
I appreciate it. If you have any questions you can give them a call www.bbquepits.com
Good looking cooker. Can’t wait to see you put it through its paces
I drive long haul semi I bet I could mount 1 of those on catwalk behind sleeperberth, with the outside metal not getting very hot don't have to worry much about excessive heat.
how to solve the start up time . it takes a long time to get temp up .as much as 1 1/2 hour
Pit controller such as a Fireboard, bbq guru, IQ series. It cuts the time to 30 to 40 min or so which is what you can expect from any smoker. The reason is that to get enough air for a quick start, you have to leave the door open but then you lose a bunch of your heat. The fan on a controller puts enough air in through the ball valve with the door closed and shuts it down so you don't go way over. While you don't really *need* a controller for actual cooking on a gravity feed, it makes the start much faster and easier.
It looks like a fantastic idea for a smoker. Furthermore more no electronics either. No power cord and no noise!
Big Lew BBQ
Yeah the fact that it can run anywhere is nice
I have a question but first I want to say I am a stick burner and have been since I got my smoker 28 years ago. So I don't understand the bitter flavor if you use too much wood. So my question is, will it work if I remove that grate, start a fire in the bottom and feed it just wood?
Great Unit it seems for just smoking. Maybe in the future if I’m looking for something that’s just for smoking I will look into this very nice item
0:50 Perfect German, Jeremy 😉👍
MeisterJoghurt93
Vielen Dank
Great video as always. I currently have the Smokehouse, but will be looking in to picking one of these up as well.
Dave Witt
👍🏻
If you have to start off by dumping lit charcoal into the hopper, does that mean you have to unload all of the leftover charcoal from the previous cook in order to do another's cook? Hopefully there is a way to light it if you still have leftover charcoal still in the chute.
Get a charcoal basket and remove the fuel grate to catch the leftover charcoal to clear your chute. Then start your new cook with fresh hot coals. You can add the leftover coals back into the chute. Either that or you could introduce a couple of firs starters to the fuel grate....I wouldn't recommend it though.
Looks like a solid cooker! Love the insulation that it has being that I like to cook year round and live in a cold weather state. I agree with others that the grease trap would be the only issue for me.
I live in Maryland and I cannot find this smoker anywhere on Academy site can you please assist
Another great video as always. Nice job
could not get one but did buy a Masterbuilt Gravity
i have not seen these gravity feed charcoal cookers before. how do you shut them down? do you have to just let the charcoal burn until there is no more?
touch my camera through the fence
Very interesting smoker concept .
Which makes bbq better, propane offset vs gravity fed smoker?
alonzo colbert
Gravity in my opinion
Food ,clothing ,shelter etc
Need to get one how much are they
Sweet cooker! I think the grease trap should be better but cant wait to see the results of it!
Love it. Always very thorough.
Avi Kaiser
Thanks!
@@MadScientistBBQ next time you are in Austin come visit my BBQ joint. Check it out on Instagram twistedbbq. Thanks 😊
Why not use wood chips/chunks in this setup instead of charcoal?
Any issues with dirty smoke? I run a gravity as well. I have found that since i need to choke down the fire to maintain temp, i don’t always get a clean burn.
Can't wait to see some more cooks on this.
Can you pre-heat your smoking wood before putting it in the fireboxbecause preheating bypasses the white smoke stage of a fire thus creating thin blue smoke and you and I know that that is what we are looking for..
Washer, Dryers,TV's Radios heaters etc.
Sad tale. I managed to finally get one. When it arrived it had the normal bashes, dings, and scratches from shipping without a crate. No prob. Just need some paint. The problem was that the box of the cooker was bent. The frame was straight and square by the charcoal chute but then bent back away from the door by about .5 to .75 inches by the upper corner of the door by the latch. This meant that the door wouldn't seal.
Unfortunately, this appears somewhat common for this run of units. A number of us who ordered them at the same time on the bbq-bretheren forums had the same issue of doors that wouldn't close. I also had some torn gaskets that I replaced on my own dime before I realized that there was no way to make the door sufficiently airtight. Right now, I have been waiting for a week for Academy to come pick up the defective unit. They actually didn't offer a replacement, just a refund. I would suggest only buying these in person at an Academy store and not having them shipped. If you are willing to roll the dice, give the delivery guy an extra $20 to wait while you pull off the bubble wrap and check the doors and gaskets. Dont sign and let them leave until you are sure you got a good one. Otherwise you get a 350lb armoire for a few weeks. I decided that I wasn't going to push for a replacement unit and knuckled under and put a deposit down on a Southern Q Limo Jr, which has a higher build quality, more usable cooking area, and a smaller footprint. It also costs a good deal more. The OCGS can be a incredible deal if you get a good unit but Academy puts OC in a tough spot with price limitations and quality control can suffer. I'm not knocking OC at all. They are trying to put out a desirable product at just over half the cost of their closest "competitor". Just keep that in mind if you want to go this route.
I ordered one from Academy as well (because of the price), and received it about a week ago. Same story, scratches pretty much all over the rubber on the handles had been banged up so the metal was showing through on the ends. Otherwise not in bad shape. I called customer service and they offered me 15% off so I said sure. My big issue is getting this thing up to temp. I was able to get it up to 500 degrees for the burn in (after about 2 hours) and was able to bring it down to 225 fairly easily, and did an eye of the round roast beef for the first cook. It turned out phenomenal. The problem was with the second cook when I tried to light the charcoal that was left over from the first cook. Lets just say that even leaving the chute top door and ball valve wide open barely got the coals going. I had to resort to pulling the grate, dumping all the coals and starting from scratch with a load of coals started in a chimney. Even with that, it took forever for the smoker to come up to temp (I was going for 250) and in order for it to get there, I had to feed it air using a pool toy air compressor to feed the ball valve. When I loaded it with the food (I did a big cook), the temp dropped dramatically and again, I had to be my own GURU, DIG IQ etc. and feed air into the ball valve throughout the entire cook (very frustrating). Having said that, the comments from all was, and I agree, that it was the best tasting ribs, pulled pork and pork tenderloin that I have ever done. That brings me to today with my borrowing a DIG IQ from a friend on the advice from this forum. I made sure to clean out the old ash and coals from the previous cook but figured using the DIG IQ I could load the hopper and start it that way. Well, long story somewhat shorter, it took two hours for the cooker to get to temp (250). When I loaded it with six racks of ribs, the temp dropped to (150). The DIG IQ was trying its best with its little fan to get it going again, but it was a no go. I had to resort to the much higher fan speed of the pool toy compressor. It still took 30 minutes to get back up to temp. Now I'm at 250 and with the DIG IQ it is holding its own (for now). Unless someone can tell me that I'm doing something wrong or there was a piece of metal or something that should have been removed during shipping for proper air flow, I'm going to have to reluctantly send mine back as well. Sorry for the long post.
Do you still like that gravity fed charcoal smoker the one that's insulated cuz I'm interesting and getting me a new smoker and I'm trying to figure out what's the best one to get and I like this one but I don't know if I need to stick with my offset smoker I'm trying to figure it out it's very hard and I always wanted to try one it's in a square box smoker gravity fed or offset one
Hi,great video..just a quick question does it have a insulation between hopper and cooking chamber or not..
You should check out the Pit Barrel Cooker. It is amazing
I’m really liking this gravity fed method. I like to grill but love to smoke. My issue is heat management on a kettle is a headache. Question, I know water pans diffuse heat, I’m assuming more meats on the same cook will do the same. Will this require more babysitting until temps has been reached? Lastly can a wired probe be inserted - pinched in the door - without it affecting temps too much. Sorry for my ignorant questions but I’m totally new at this.
TIA.
probably, but id go through the chiminy.
Jeremy I Really need your help! Which smoker would you recommend? The Gravity smoker or a Reverse flow smoker? Which gave you the best product?
Gary Littles
Totally depends on the quality of the reverse flow. If it’s good quality, it will produce better flavor than gravity fed. The gravity fed produces better flavor than everything but an offset
But on something small reverse flow would not work Well! You need to have a huge cooker for reverse flow to work well
Does this work with lump charcoal?
Bob Dayton
It can but it can also get caught in the chute
Hey Jeremy, thanks for showing us this pit! I live in California as well but due to prop 65 Academy sports won’t ship anything here! Any idea how to work around that?
Move
Buy in Nevada and drive back
Nice review, can"t wait for you to start cooking on it.
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?
Thanx Jeremy! Looks like a very nice cooker. Would look good on my back patio next to my Blackstone, Weber, Big Green Egg, Yoder offset and Roccbox. Hmm... actually I don't have the room. ;)
Soft-Top Convertible Metalhead
I’ve never had too many smokers, just not enough room
Where is the link for this cooker?
Outlaw jjSmith
They have it on academy sports or you could call them with questions www.bbquepits.com
They need to put a grease TRAP with a door that can be dumped on cleaned out, for those of us that have animals, that would be a huge no no.
Facts
Looks like it's time for another comparison smoke and taste test, gravity vs reverse flow vs BGE! I'm actually really curious about this, as I've had an electric smoker that smoldered wood chunks in a well insulated oven and it cooked well, but didn't give a bunch of smoke flavor. I'm curious how things cooked in this will taste compared to other tried and true methods.
fretless 5
Good idea
There it is. Smaller like you said. You should compare to the new Masterbuilt
Great vid! Now, how would this stack up against say an offset smoker? May have been asked already, but curious as to flavors …. I’m thinking since we setup a lot of offsets with coal bases, adding splits, what’s the difference in taste here?
Why can't I find these anywhere. Did they quit making them since the date of this video?
Check Academy website mid August.
@@AndrewFromTexas any idea what the price point is going to be? I can't find an OCBP website to even find out any info on these.
Have you tried the masterbuilt gravity smoker? Can you do a taste test to see how it compares to pellet smokers?
When you start cooking on that smoker, make sure to show how efficiently (or not) that the fire can be put out and the remaining charcoal saved. It looks like a nice pit; I'm looking forward to seeing some cooks on it.
handcannon
Good idea. I’ll include that in a future video
What about the heat shield at the bottom of the pit,should it be down like yours? Or on top of the deflection plate
Being insulated, I wonder how low can it go? Will it basically cold smoke for say salmon or even cheese?
Are there website that you can go on and look at that smoker and see what it cost
Wow acreage in CA, definitely hard to find. Looks like a great smoker, I wish they had a facing thermometer relay next to the intake valve so as you regulate for more/less air you can see the temperature without having to walk around to the front of the smoker.
CXK
You can attach a unit to do that. I’ll be testing one out in the near future
@@MadScientistBBQ are there battery operated airflow control units? I hate having to depend on AC power.
Thumbs up for your german! Jetzt können wir anfangen!
One question, do you calibrate your analog thermometer compared to your digital probe? I always have a problem with inaccurate readings... thanks and glad that you finally shaved! ;) greetings from germany
Florian Kett right ! I notched he slipped that in there, what did he say? Danke
@@desmundlighten3603 he said, "now we can start"
I used to do that. Now I only really use the analog thermometer as a relative measurement. I figure out what reading works best and just make sure the thermometer reads the temp that produces the best results. You can get a digital probe to compare. It’s probably a good idea for your own peace of mind if nothing else
Anyone try filling it with only mesquite logs instead of charcoal?
It’s a Rocket stove. What a great idea.
Hey guys maybe a dumb question but... since it being enclosed and insulated and can hold temperature much h better. How much briquettes would you need for an average smoke? Wouldn't want to waste unnecessary briquettes if I don't need to...just asking?
own this exact smoker, at 1hr 45 min and only at 190deg. takes me for ever to get the temp to 250. i have chimney wide open and door cracked abuot 3" to get more air through but still takes forever!!! any ideas??
I have this smoker also. Get the thermoworks billows with fan system or the fireboard 2 drive with fan unit. These are the best 2
Jeremy can I buy this smoker? I haven't seen it before.
Matt, have you had a chance to try out the Master built 800 gravity fed charcoal grill? What are your thoughts?
I see it has 3 levels of cooking surface equally sized. What are the dimensions of a single rack?
Thanks. Great video by the way.
ty sir. regards from colombia.
In what state was this video made? As someone packed in like sardines in FL, that back yard looks crazy.
Edit: Nvm, he said Cali!
Academy website says they don’t have their prop 65 warning in order to ship to California. Hopefully soon. Curious about fuel consumption also.
HEY YOU DID NOT ADDRESS LONG TIME START UP WITHOUT PID . HOW ABOUT THE HOT SPOT ON FIREBOX SIDE .
What do you do with the leftover charcoal the chute? Do you leave it there then reuse it?
3:20 I think this is a 5 inch stem on this guy
Love your videos... Can you easily stop the charcoal burn to save charcoal?
By using lump charcoal instead of briquettes, you would be able to seal off the air intake and exhaust to stop the cooking process. It is similar to using a kamado style grill/smoker. Briquettes will smolder much longer, thereby wasting fuel.
I purchased one about a month ago. I've done three cooks so far, the latest was pork butts. Great cooker but having some issues on long cooks . . . the charcoal feeder is getting clogged with ash and killing my fire. After about eight hours of cooking the fire starts to die and I can't keep the heat up. I noticed my wood chunks were not burning and when I went to clean the next day there was a lot of ash in the charcoal feeder. Have you had that issue? Any suggestions?
I don't have this exact smoker, but do use one like it. One problem I see is the charcoal grate spacing is too small. Every hour or so reach in with a insulated glove and jiggle the grate. This will drop the ashes and won't effect the cook chamber temperature. I also do this when adding wood. It helps the wood start smoldering. I also use a ash tray made of 16 ga. which makes cleanup easier.
Are you using Kingsford charcoal? I've heard people saying it ashes too much for this pit. B&B or Royal Oak are supposed to have less ash issues or lump.
I bought one of these about a month ago. I seasoned it with briquettes, but for my first cook, I used lump charcoal and had no problems with the feed in the chimney. I did give the grate a slight tap every time I was putting in some wood chunks, but did not have any issues. Way less ash, too...the briquettes ash was suffocating any wood chunks for smoking...didn't have that issue with lump charcoal. Another option would just be scraping out the ash as you go...try lump charcoal, though...I actually made the best brisket I've ever done on my first cook and I still make a few mistakes and am learning about the pit...
possible to run this charcoal chamber with wood as primary heat source too?
Jeremy, please let me know if digiq can be placed on intake value.
Nice video look forward to your cooks. Been patiently waiting for the gravity feed cooker.
Kevin Holt
You can definitely add a fan but are you wondering if it will fit?
@@MadScientistBBQ yes will it fit
How do you probe the meat inside?
Can you kill the charcoal from burning up after you are finished smoking.
How much is this puppy? Does the thermometer come with?
Eli Yot
I think the thermometer is like 20 bucks but is not included. I think it is $1299. You can call old country with any questions
www.bbquepits.com
Hey mate, can you do a video on how to use a Kamado smoker? Would be awesome to see your take on them.
Aiden Harris
Sure that’s something I’d be interested in doing in the future
Does Old Country Smokers have they're own Website? Seems like the only place to purchase them is through Academy Sports. I live in Tampa< FL and we don't have one. the closest one is the Orlando area and they stay sold-out of the Old Country or they don't offer some of them at that particular location.
Hey Jeremy where did you get that 5 in thermostat because academy sports don't sell a 5 in. Old county one.
Where does the ash collect? just in the box? so at the end of the cook when you go to open all the ash just falls out?
Where is the homepage to old country bbq pits? I want to read more about their product.
Hey just wanted to hear an update on this smoker. Do you still use it?
That’s how you do it at Falcon Car Wash