I'm sold. I will start saving up for this smoker. I have a Cha-Griller 980 gravity and it's been a constant headache. I give up. The OC looks like the answer to my situation. Great job with those ribs. I appreciate you detail tips and explanation. You really answered every question I had. Thank you!!
I usually skip videos longer than 15 minutes, but you got my attention at the beginning with all the details you explained. I am looking into the same smoker you have and came across your video. Awesome job with explaining the ins and outs on the smoker and the cooking process. Those ribs look amazing I will be giving them a try when my smoker arrives.
If you buy one definitely do the caster upgrade. It makes it easier to move around. If you want to spend extra money get you a pit controller. You’ll thank me later 😂😂😂
@@bobbysbackyard1781 Im researching the one you have. Not in a hurry to buy. Currently use a Yoder YS640 but want to step my smoking game up a notch! The gravity fed with the fan/temp probe seems like a good upgrade!
Thanks for your video! Retired Collierville Firefighter, living in Joplin Missouri now. So, I purchased a OC Gravity fed 3 weeks ago. Initial cook, it took a while to come up to temp. Bought me a Thermoworks Signals and Billows fan 2 weeks ago (thanks to your video). Man! What a major improvement!! It now only takes about 15 to 20 mins to get to the desired temp and once its there, its there for the duration, as you well know... I love cooking Memphis style ribs on the OC. Thanks again my friend!
Great video -- I'm thinkin about purchasing that Old Country Smoker you have, but it's alot of money to turn loose of. I guess I'm gonna bite the bullet and get one from Academy. Thanx for showing the pros and cons. Take care.
Man, I put The BBQ Rub on damn near everything that goes in my pit, so I know what you mean. It gives pork the most prettiest color you ever wanna see and its taste is perfect. Sweet but not too sweet with a little kick if you ain’t careful. I’ve been wanting to do some Dino’s but the y hard as heck to find, but I was tuning in for the pit mainly. I think I’m gonna pull the trigger on it. I was looking at a LSG insulated vertical smoker and one like you got. Both look super simple to use, the old country appears to come up to temp faster
Those look awesome. Some of the best ribs I have ever seen. You did an awesome job of explaining your process and I like your setup. I have a Traeger but am looking to get a offset because I like a lot of smoke taste. GOD Bless.
Offset is the way to go. Traeger is convenient, you can make good stuff out of it, but nothing does it like all wood. And thanks Bobby for the beef rib video. Looks yummy!
Tip for the top door of the chimney. Get a piece of heavy duty foil and double or triple it up and close it between the door and the opening. It keeps all the moisture and soot from building up on the gasket. I have been doing that since I got my Southern Q Limo Jr. and the gasket looks/feels like it is new. The one on the firebox, not so much, but nothing you can do about that one.
I use B&B competition charcoal. Using the bellows fan you have to keep the airflow valve all the way open. If you don’t use a fan or pit control you dial the valve in to the temp you desire. It’s easier using a pit controller system though.
How do you like that Old Country smoker? I've been eyeing them for awhile, but heard the fit and finish is hit or miss. First time on your channel. Really enjoy watching you.
I love mines, I just wish it were a little wider so I can lay ribs front to back on it. The third self isn’t as big as the top two either but I can live with that. I also heard that the fit and finish was hit or miss when I ordered mine but I must’ve got a good one. I really don’t have complaints about it as it’s been an awesome cooker!!! Makes those long cooks very easy.
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?
I do both! I add smaller chunks to the chute and layer it in with the charcoal for a consistent smoke. I use small splits in the bottom where ash falls. My favorite two are hickory and apple, but I’ve learned using the B&B competition oak charcoal works great with a hickory mix and gives a more smokey flavor.
I'm really thinking about getting one of these, I have a Masterbuilt Gravity 560 smoker, I love the concept of a fan controlled gravity smoker, but the Masterbuilt is a POS that rusted out in 2 years. This thing looks like a tank that will last for years and years.
If you get one make the small upgrades and buy a cover for it. Oh take two or three people with you to pick it up. They struggled putting it on my truck at the store and we struggled taking it off. It’s heavy as hell. 🤣🤣🤣🤣 All and all I love it!
My wife and daughter swears the offset will out cook every other grill I have flavor wise. That’s probably because they bought it for me one year for Father’s Day 😂😂. I have to agree with them the flavor is better coming off of the offset. The gravity comes close once you learn how to manipulate the smoke.
@@bobbysbackyard1781 ah man that’s definitely not going to be a good pit to put on my food trailer. I need something that will cook at least 10 racks at one time. Thanks for the info.
"Prolly cause I'm lazy". My guy, you just got a fan!!!!
😂😂😂😂 thanks!!!!
Thank you so much for these tips. I just got one last week. Hopefully find a 4 rack for our consession trailer.
I'm sold. I will start saving up for this smoker. I have a Cha-Griller 980 gravity and it's been a constant headache. I give up. The OC looks like the answer to my situation.
Great job with those ribs. I appreciate you detail tips and explanation. You really answered every question I had. Thank you!!
@@greezythumb you are welcome!! Let me know when you get the gravity smoker.
I usually skip videos longer than 15 minutes, but you got my attention at the beginning with all the details you explained. I am looking into the same smoker you have and came across your video. Awesome job with explaining the ins and outs on the smoker and the cooking process. Those ribs look amazing I will be giving them a try when my smoker arrives.
🙏🏾🙏🏾🙏🏾
If you buy one definitely do the caster upgrade. It makes it easier to move around. If you want to spend extra money get you a pit controller. You’ll thank me later 😂😂😂
Loved your video. Been looking at the Old Country smoker. Great information and those ribs looked amazing!
Thank you!! Which model have you been looking at. I have a friend looking for the gravity smoker and he said Academy has been sold out.
@@bobbysbackyard1781 Im researching the one you have. Not in a hurry to buy. Currently use a Yoder YS640 but want to step my smoking game up a notch! The gravity fed with the fan/temp probe seems like a good upgrade!
Thanks for your video! Retired Collierville Firefighter, living in Joplin Missouri now. So, I purchased a OC Gravity fed 3 weeks ago. Initial cook, it took a while to come up to temp. Bought me a Thermoworks Signals and Billows fan 2 weeks ago (thanks to your video).
Man! What a major improvement!! It now only takes about 15 to 20 mins to get to the desired temp and once its there, its there for the duration, as you well know... I love cooking Memphis style ribs on the OC. Thanks again my friend!
Thank you for watching!!! Us backyard grillers and smokers have to stick together. Especially Memphis cooks lol.
@@bobbysbackyard1781 yes sir!
@@spenjacksonusing the controller, can you reliably get this smoker to 350F in a reasonable amount of time?
Good tips. Thank you brother
Just great! Will buy this model off of your video. Shirt says it all!! well done!!
Thanks for sharing what you’ve learned, I appreciate it!
Love the video. Looking at purchasing this same cooker, so I really appreciate the beginning of the video showing the startup. Well done!!
10/10 vid! Dont ever stop I'll watch them all
Im going to start doing some more vids.
Great video -- I'm thinkin about purchasing that Old Country Smoker you have, but it's alot of money to turn loose of. I guess I'm gonna bite the bullet and get one from Academy. Thanx for showing the pros and cons. Take care.
✌️
Man, I put The BBQ Rub on damn near everything that goes in my pit, so I know what you mean. It gives pork the most prettiest color you ever wanna see and its taste is perfect. Sweet but not too sweet with a little kick if you ain’t careful. I’ve been wanting to do some Dino’s but the y hard as heck to find, but I was tuning in for the pit mainly. I think I’m gonna pull the trigger on it. I was looking at a LSG insulated vertical smoker and one like you got. Both look super simple to use, the old country appears to come up to temp faster
Those groceries are looking good!
And, love the shirt...
Those look awesome. Some of the best ribs I have ever seen. You did an awesome job of explaining your process and I like your setup. I have a Traeger but am looking to get a offset because I like a lot of smoke taste. GOD Bless.
Thank you!!!
Offset is the way to go. Traeger is convenient, you can make good stuff out of it, but nothing does it like all wood. And thanks Bobby for the beef rib video. Looks yummy!
Barbecue look good asf🥵
Great content for those of us that like Q-ing. Keep’em coming Bruh!
🙏🏾🙏🏾🙏🏾
Tip for the top door of the chimney. Get a piece of heavy duty foil and double or triple it up and close it between the door and the opening. It keeps all the moisture and soot from building up on the gasket. I have been doing that since I got my Southern Q Limo Jr. and the gasket looks/feels like it is new. The one on the firebox, not so much, but nothing you can do about that one.
I’ve already done it!! It truly works!!
Great cook. I have the exact same set up. The SmokeX and Bellows make it much easier.
Keep posting
Some people just don’t understand how much easier it makes it!
got me starving at 2am brotha, keep the vids up
Great video. Im just curious, what type of charcoal did you use, and do you keep the chimney all the way open?
I use B&B competition charcoal. Using the bellows fan you have to keep the airflow valve all the way open. If you don’t use a fan or pit control you dial the valve in to the temp you desire. It’s easier using a pit controller system though.
Beautiful looking ribs…..just picked two racks up for next weekend….looked delicious!!! Cheers!
You definitely know your craft. 💪🏽
🙏🏾🙏🏾🙏🏾
WOW...them beef ribs looke damn amazing!!!
Damn those ribs look amazing!
How do you like that Old Country smoker? I've been eyeing them for awhile, but heard the fit and finish is hit or miss. First time on your channel. Really enjoy watching you.
I love mines, I just wish it were a little wider so I can lay ribs front to back on it. The third self isn’t as big as the top two either but I can live with that. I also heard that the fit and finish was hit or miss when I ordered mine but I must’ve got a good one. I really don’t have complaints about it as it’s been an awesome cooker!!! Makes those long cooks very easy.
Best to look at one in person as Yes - Fit n Finish is Hit or Miss. I’ve had mine for over 3 years Now and run a Pitmaster IQ120 on it and Love 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?
I do both! I add smaller chunks to the chute and layer it in with the charcoal for a consistent smoke. I use small splits in the bottom where ash falls. My favorite two are hickory and apple, but I’ve learned using the B&B competition oak charcoal works great with a hickory mix and gives a more smokey flavor.
Those look great
Boylookahere you did the DAMN that with them Beef plate ribs brother. Great Video and I just subbed to your channel.
🙏🏾🙏🏾🙏🏾
I'm really thinking about getting one of these, I have a Masterbuilt Gravity 560 smoker, I love the concept of a fan controlled gravity smoker, but the Masterbuilt is a POS that rusted out in 2 years. This thing looks like a tank that will last for years and years.
If you get one make the small upgrades and buy a cover for it. Oh take two or three people with you to pick it up. They struggled putting it on my truck at the store and we struggled taking it off. It’s heavy as hell. 🤣🤣🤣🤣 All and all I love it!
@@bobbysbackyard1781 we don't have Academy Sports in Oregon so, I'm going to have to order it from BBQ guys they say free shipping, jokes on them 🤣
@@Edward135i 🤣🤣🤣
Love the shirt 🔥
PERFECT
Anyway you can post a link for the thermo works signal and fan set up you got
www.thermoworks.com/shop/products/cooking-alarms/
Good video! I see you’ve got an offset smoker too. Flavor wise, you taste any big difference between the vertical and the offset?
My wife and daughter swears the offset will out cook every other grill I have flavor wise. That’s probably because they bought it for me one year for Father’s Day 😂😂. I have to agree with them the flavor is better coming off of the offset. The gravity comes close once you learn how to manipulate the smoke.
@@bobbysbackyard1781 😄 Happy wife, happy life.
Bobby, brother, I need you to know that I'm gonna fly you to Australia so you can do my bbq full time 😂😂
Always wanted to visit the land down under!!!
@@bobbysbackyard1781 well maybe some day, my friend!
Greetings, how many racks of ribs could you cook at one time with this unit?
Not many. 8 maybe 9 plates of beef ribs Max.
What about baby backs or St. Louis cuts?
@@tlmyers4689 6 max. That’s my only drawback about it.
@@bobbysbackyard1781 ah man that’s definitely not going to be a good pit to put on my food trailer. I need something that will cook at least 10 racks at one time. Thanks for the info.
My guy is a genius🫡
😂😂😂