OLD COUNTRY G2 TEMP TEST | I'm SHOCKED How Well This Performed | Fatty's Feasts
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- Опубліковано 30 чер 2024
- In this video, we put the brand new Generation 2 smoker from Old Country BBQ Pits to the test! We go through many things, including installing tempurature probes, seasoning the smoker and finally a tempurature test using biscuits. There were alot of questions in the previous walkthrough video I did of this unit and I'm hoping most of the assumptions people made can be addressed here.
Chapters:
00:00 Intro
01:34 Installing Thermometers
03:12 Applying Oil
05:32 Determining Wood Size
09:38 Why We Season
12:59 My Thoughts So Far
14:27 Biscuit Test 1
17:32 Test 1 Results
18:07 Biscuit Test 2
19:12 Test 2 Results
21:00 Who Is This Smoker For
22:29 Are The New Features Worth It?
25:42 Final Thoughts
Here are some links:
Walkthrough video: • OLD COUNTRY G2 SMOKER ...
Old Country Brazos review: • OLD COUNTRY BRAZOS SMO...
Thermometers: www.academy.com/p/old-country...
Old Country at Academy Sports: www.academy.com/p/old-country...
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Here are some links:
Walkthrough video: ua-cam.com/video/-3EuT3VcqSY/v-deo.html
Old Country Brazos review: ua-cam.com/video/v0OkRHGa1mA/v-deo.html
Thermometers: www.academy.com/p/old-country-bbq-pits-smoker-and-grill-3-temperature-gauge?sku=3&gmc_feed=t
Old Country at Academy Sports: www.academy.com/p/old-country-bbq-pits-insulated-offset-smoker
Last time I cooked on G2, I removed the fire grate and pith the fire on the fire box. Close to the door. I used the chimney baffle to slow the draw and I noticed the sticks were burning much slower. My temps were perfectly evenly almost to the fire box. Lastly, I used 8-10 inch splits. Once the split would break down to almost coal, I opened the baffle to keep the heat up by increasing the draw.
Love that technique! Probably gonna do something similar myself.
You have learned the most important lesson about offsets: Learn your smoker and give it what it wants. And one of the most important things you have learned about backyard offsets is this: Small splits prevent infernos. When it comes to backyard offsets vs. large commercial offsets, LESS wood is MORE.
Glad you made this video....can't wait for some future cooks.
Glad you enjoyed it!!
Happy New Year.
Always great content.
Thank you and happy new year to you as well!
Nice unit! Can't wait to see how she smokes. Happy New Year buddy.
Thanks man and same to you!!!
Such a great video. I’m heavily debating if I want to go with this one or keep saving for a more premium option. It’s great to have options like this to make it hard to decide.
Thank you! Would this be your first offset, or are you upgrading?
My first smoker was a free hand me down propane burner fueled box type smoker from a friend. My second smoker was a Webber Kettle (R2D2) Smoker. I recently bought a Old Country Brazos 1/4 offset smoker. I have made fantastic food in the cheaper junk smokers. Our ancestors cooked food in a hole in the ground. Start with what you can afford and slowly creep up to nicer equipment as your skills and needs increase. Thanks for this content, good stuff.
Absolutely! Love that theory. Glad you enjoyed the video!
I have practiced on my Chargriller XD grand champ can keep fire control to only a 10 degree swing and stuff comes out perfect. Love it learned it. Now I would love to try the G2, to continue the fun and ease. What a smoker to retire with and enjoy. Thanks for the info and topic choice.
Glad to hear you've mastered it and you enjoyed the video!
Totally enjoy watching your videos. And I’m happy with my chargriller grand champ but this could sure be my next offset.
Glad you enjoy my content! Definitely can't go wrong if you want a nicely priced upgrade!
I just got a G2 yesterday, they made the top shelf wider and installed more angel iron to stabilize the shelves when pulled out.
Oh nice! I wasn't aware of those improvements!
Doing the biscuit test with and without the baffle/tuning plate was very informative. With a little smoker like that you could make meal prep for the week.
Absolutely! That's what I'll be using it for!
Looks like a great starter offset. I'm like you and have already moved on to a bigger one, but I know some with Old Country pits and they love them.
They are honestly great and affordable units!! Love my Patriot Pit, but I'm glad I have one again.
Subscribed! As someone making the jump to using an offset smoker, this video was EXTREMELY helpful and well done. Thank you!
Glad you enjoyed it and welcome to the offset fam!!
Great and informative vids! Much appreciated!! Can I ask, what kind of grease is used on the hinges and smoke stack flange?
Glad you enjoyed it! You don't want to use a traditional grease. I stick with something food safe, such as beef tallow or cooking spray / oil.
I think your tests proved two things. First, remove the baffles/heat deflectors. Second, top racks are of little value, especially in small offsets. The arc of flow up and over a brisket, which produces the best result, makes the top rack too hot to produce much of anything. Once you understand this dynamic, I think the Old Country G2 does a heck of a job, especially for the money. And the insulated firebox will work long and cheap on a minimum of fuel. Thank you for these valuable tests.
I watched a recent video on the Brazos DLX, looked like it doesn't come with a baffle on the model with the updated hinges.
Absolutely! I agree with your observations, especially with that top rack. Didn't use it in my brazos and won't use it on this smoker mostly.
I thought this was a great and honest review. I would agree with removing the plates - less to worry about and to clean. The smoker seemed to be functioning better without them. A place near me has picked up this line. I will give them a look.
Great video, Josh. I think I'm going for the OC-G2 pit this summer. I think the cooking is way more even across the whole thing without the plates inside, and way more affordable. I'd have to save all year for a Patriot.lol Again, good job and keep'em coming.
Its a great option for sure, and who knows what they will come out with by the time summer comes around. Could be something better by then! Glad you enjoyed it and happy new year!
Whenever I put a water pan in on the far right side (near fire box) the hot spot just seems to move over a little to the left of it, lol. And that’s not just with the Brazos or any specific smoker….just in general. Nice job.
Interesting. I haven't had that problem. Have you tried moving it closer to your meat to see what happens? It should solve that problem I would believe.
I just obliterated that like button my dude! Great job man.
I may have some more terms I come up with for that, as long as it's not smash 😂 But thank you!!
Just found your channel, keep it coming.
Hell yeah! Welcome!!
Good video! I think it is decent for the money. I’m thinking about insulating my firebox. I live in SC. it doesn’t stay cold here long.
It made a huge difference in CT, but even here in TN, it definitely helps just with the ease and management with temps, cold weather or not. Can't go wrong!
Thanks for the video. You did a good job walking us through it. I'm a Brazos owner that's been curious about the G2, so it's great info to me. Also, you're not the only one who says it that way, but it's not Brah-zohs. It's pronounced Brazz-us. I live just a few miles from the Brazos River, the river that the smoker is named after, and I work in Brazos County, and I can tell you if you say it your way over here, you'll at the very least, get funny looks. The local vernacular is Brazz-us and has been for going on 200 years now. Sorry to be "that guy" but it drives me crazy that people keep saying it that way. Additionally as a side note for anyone interested, adding fire brick to the Brazos firebox will insulate and help stabilize the temps a lot. It may not be as good as the G2's firebox, but it will go a long way towards ending those temp peaks and valleys.
Glad you enjoyed it. Someone else actually commented on my original Brazos review and told me the pronunciation was completely different than what you said and what I've been using, so I just keep saying it this way LOL. I added firebrick to my cooking chamber which seemed to make a difference. Never got around to adding it to the firebox before my move down South, but I've heard a few people say it's a game changer!
Wish this was out when I went to upgrade from Pecos to 1/4 steel. Went with the Brazos DXL and I feel that this would be better. I don’t need something as large as the 120 you have for the cooking I do. The size of that put works for me, that looks a lot more efficient.
Yeah I hear you. I think this one is way better than the brazos or the DXL. I'm hoping this becomes the next beginner smoker, even though it's out of the price range for most still.
I wonder if leaving the baffle plate out and turning the tuning plate with the holes towards the fire box will give the best results. It will allow the heat to rise closer to the right side of the cook chamber but also block some of the radiant heat
Good point. I'll try that!
Cool video! I make great brisket on my Weber kettle, so this would be a huge upgrade for me. It’s certainly something I will consider. I’d rather buy this smoker and use the $3K to $4K savings to pay to upgrade from grocery store briskets to Creekstone farm briskets for many years.
This would definitely be a great option for you then! And I would definitely spend the money on some good meats, especially with Costco briskets going downhill (my opinion).
Outstanding review. I believe we learn to use whatever pit we have, so the guy who has mastered the Brazos is fine with the Brazos.
But just like the 1/4 inch Brazos is in a different league than the Pecos, the G2 with the insulated fire box, taller stack and the smoke collector is in a different league than the Brazos.
IMO the discussion is how the G2 compares to the Franklin, Goldees , Volunteer, Workhorse and other smokers in that class. Are the differences worth the price for backyard pit masters, how close did Old Country come to getting it right?
I've seen comments about a grease leak where the fire box is welded to the cook chamber, have you had any issues?
Great review
thanks
Glad you enjoyed it! Your thoughts make sense. I think for the price point, this is a great option compared to those other smokers you listed, and that is really the goal. You may lose some cooking space, but they have the same features and functionality (if not better).
I made a dough shaped brisket to make sure my smoker because that's what i cook on it.
You might try closing the door vents just a bit to lower the area by the area by the collector without the the tuning plate
I've had pretty even temps without the baffle and tuning plate, but if they turn up hotter, that is what I normally do.
Nice smoker man! Im old school too i think your right
I love how you go from my BBQ start to this! Things have changed quite a bit for sure! Glad you agree with my theories 😁
Do you see an easy way to warm your splits with the insulated firebox? Can you balance the pieces on top of the cook chamber?
I have put them on top of the firebox, but I will say, the full insulation doesn't make this function as easy as it would be with a partially insulated firebox. It really holds the heat in and doesn't warm the splits as much as most smokers. But, something is better than nothing!
Can you please talk more about the 120 versus the freedom 94. I am strongly considering patriot pits. I want more of your thoughts about those two pits.
Sure! I would say the main difference is space. Obviously the 120 is going to take up more space, mainly due to the trailer which comes standard (mandatory). I wouldn't get the 94 on a trailer. Seems unnecessary. But not only that, how much cooking space do you need? You can cook some serious meat on a 120. You wouldn't think a few extra inches would make a difference, but as many people (mostly females) have informed me, it does. If you're catering or cooking for large parties, this is the obvious choice. Functionality is extremely similar, with the only difference being the 120 has more draw. Why? I am not sure and neither is Jason. I've just noticed it seems to draw more wide open. However, I've run the 94 and 120 the same exact way with the same level at the dampers and they perform similarly. Hopefully that answers your questions.
Linseed is only for exterior use canola is always for cooking area. And the inside of the smoke stack is always a spot to spray.
Exactly!
50 degree temp difference between right & left is quite a bit. Did you calibrate the thermometers?
With the insulated firebox, do you season the outside of it also? And if you do, can you get it hot enough?
Yeah I typically do the whole thing, but I wanted to see what would happen if I didn't season the outside here. It should get hot enough.
Before seasoning new smokers is it best to wipe and clean the inside down of factory oils?
You can definitely do that. I wasn't to concerned about it here, but maybe I should have.
I'm a big fan of throwing out tuning plates and actually having an "upward" direction baffle.
Yeah...Simpler definitely seems better, at least that's how I think.
how open was the door and damper on the stack . I ask because hat can effect airflow and move hot spots
Oh I thought I showed that. I had the firebox door closed with the dampers wide open. The stack was fully open mostly during the test. If anything, I may have backed it down at one point to about 3/4. I think that was more to lower temps before the test though.
Never seen the biscuit test pretty wild. Cool video!
You should try it! Pretty eye opening!
New here. Nice video. What is the smoker on the trailer?
Welcome!! That is the Patriot Pits 120. You can check them out at patriotpits.com. Jay does amazing work and I truly believe it's one of the best, if not the best, smoker on the market!
I have a Oklahoma Joe's Highland that I've been cooking on for about 6 years. Would this be a good upgrade? I get crazy temperature swings but always manage to recover. Was looking at a Lone Star Grillz Smoker but I could save around a grand with the G2. I only cook for 4 people so cooking space isn't an issue.
If you're only cooking for a few people at once, this would be a great option I think. Plus, if the highland is in good shape, you can probably get a decent amount for it. It will be sure much easier to run and won't cost you as much as some of the other models out there. You could also wait and see if Old Country expands this line. They haven't told me anything, but you never know what will happen, especially with the feedback from this smoker.
@FattysFeasts Thanks man! I'm really thinking about picking one up but gotta finesse the wifey first lol.
Just say you got it for free. What could go wrong? 😁😁@@equalizir1
@@FattysFeasts 😆
What do you think about the workhorse 1957 compared to that one
I haven't used the workhorse, but it is a bit bigger and costs $1000 more with no add ons. Functionality wise from what I've heard, it's the same. So if you want something that's more portable, is cheaper and cooks great, this is your best bet. If you need more space for a bigger family, you may want something like the workhorse. If you're considering workhorse, I would check out Patriot Pits as well. They have a better quality product for a decent price.
As soon as I sell a kidney this is my next smoker . 😂
What's a kidney worth nowadays? Has the value gone up with inflation?? 😁
Sir‚ what did you spray before the fire ?
It was just Pam. Get's the job done easily!
What’s that cooker in the background?
That's my Patriot Pits Freedom 120. Check them out! patriotpits.com/
Just note, they have paused production of the 120 until they get more space, but they have other smokers they make.
Great Video. Hope that you had a GREAT CHRISTMAS and NEW YEARS. 2024
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks man and same to you!!
On the OC G2, throw away the baffle and tuning plate. Useless accessory. By removing the firebox plate also, I was able to maintain a 5 deg. differential across the bottom grate during my tuning test runs.
I'm gonna have to try it without the firebox plate. That's how I typically like to run a smoker.
Make video using drip pan with this smoker
You can get the 20x36 line star grill for 2195.00 and it's a far superior smoker.
Out of curiosity, do you have one?
@@FattysFeasts I have the LSG 20x36. I looked at a lot of pitts , actually took about a year to pull the trigger. I went with the LSG because of their baffle system.
@@bentleyfatheree1616 What is that baffle design? And what features do you think make it superior to the old country?
@@FattysFeasts 1st the build quality, 2nd I can grill a steak or cook on a griddle in top of the fire box. That comes standard with the pit . 3rd the design of the cook chamber allows you to cook more meat than a round pit that is the same size. 4th the baffle, it diverts the heat to the top of the cook chamber. The bottom rack is pretty much the same temp all the way across. Basically the heat leaves the fire box and goes straight to the top of cook chamber. I looked at a lot of Pitts before I pulled the trigger, you get a very nice pit at the price point .
great vid but brah, that smoker behind you was such a distraction...in a good way 👌
Hahaha I know what you mean!
Replace th biscuit test with the bacon test.. who doesn't like bacon cooked... crispy.. or extra crispy and it's good from now or later.. anywhoo. Good review. Thanks
I kind of find that similar to a bread test. It's either going to be cooked or not. The circular shape of the biscuits definitely help with determining hot spots. BUT...maybe I'll just throw some bacon on next time. Can't hurt anyone right? 😁
It looks like a nice smoker but at that price point, it really REALLY needs to be larger. Not worth the money in my opinion.
I get it, but it's the cost of supply too. How much larger do you think it should be, out of curiosity?
@@FattysFeastsjust larger. At least one to two rib racks capacity larger
I'll pass that along!@@NuarStanger
I agree about the size. Was at a bbq expo this weekend and old country had a larger G2 proto type out with a whole hog on it. About 94 gallons. Should be coming soon with an estimated price point of about 2500.
I can’t buy an old country. Their welds were done by a bunch of kindergartners on a filed trip. The main question is if i should get a patriots pit with the off road package or the trailer package like you have in the video
Are you saying that because you're looking to upgrade your current smoker? The welds aren't going to be as good as the patriot obviously, but these smokers are also made in a factory, rather than master craftsman Jason's garage in MA 😁
I have a reverse flow vertical smoker from humphries that I really enjoy. I want live fire from an offset smoker and I really like patriot pits. I also live relatively close to where jasons workshop is. I am hoping to take a look at one in person some day
You should send him a message. He would absolutely be willing to show you what he's working on!@@koryweaver5868
I already contacted him. He will let me know when he has a finished pit that I can look at. Now i just need to get the wife to sign off.
That's the hardest part!@@koryweaver5868
No wood dryer, no shelf for prep or tools? Entry level $1900 dollars smoker! I smoke something almost every weekend at the Lake of the Ozarks and get praise from everyone, I cook on my highly modified longhorn at 1/3 the price of the G2. Don’t waste your money, focus on skill development. Just my two cents.