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
Love to see some close up pictures of the inside when you seal things up in there. TRENDKILL seems to be having good luck with B&B oak competition briquets and their lump charcoal on his gravity units.
I definitely will! B&B might be the way to go then. I usually buy charcoal in bulk (200+ lbs at a time). I might have to try different brands until I find one that works best. I’m also curious if it’ll struggle with the BBQ Guru attached.
Thanks for the thorough review of the smoker even if there were a few downsides. the charcoal clogging was weird, but as you said maybe it's a specific type of charcoal shape or density that leads to it. Hopefully changing that up will resolve the issue so you don't have to intervene manually as often.
Great videos. Your descriptions of everything are clear and concise. I prefer Royal Oak myself I think you will like the flavor over Kingsford too once you've tried it. I buy Frontier brand at my local Rural King, it's made by Royal Oak and as far as I can tell is exactly the same but less $$. I would suggest contacting the manufacturer about those welds too I'm sure they would make it right if it's not.
I definitely liked the smell of royal oak as it’s lighting more than the Kingsford but i noticed the white smoke it out out was much heavier. Almost looked like a steam engine as it was coming up to temp! It cleared up after coming up to temp and that’s when I threw the butt on. Overall I think the flavor was very similar to kingsford for this smoke. I have ribs and Cornish hens planned and I think we will see the real taste difference with those!
Use b&b charcoal. Plus don't throw away your brisket trimmings! Season them and smoke for 12 hours while you're cooking the brisket. Pull let cool and you'll have what I can brisket candy. I've been selling artisan brisket for a few years. Good luck
Nice video man. Completely sold out of the gravity’s here Texas. 🍻. Im still on the fence about getting 1, assassin gravity looks better built but cost twice as much.
I can’t speak for absolute quality of an assassin, but I think you receive a very well fabricated smoker when purchasing from them. I don’t believe this to be in the same class but I believe it to work well for the primary purposes I purchased it for. Ease of reloading fuel and efficiency were my two major checkboxes and this has hit both. I believe the issues I have are minor and can be fixed with minimal mods.
I've been waiting for a good brisket cook on the OC Gravity. Appreciate you doing this. Glad to see it produced a nice bark. How many pieces of Post Oak did you use on this cook? Were those chunks or just small pieces of splits?
Three pieces used during the smoke for the first 6-7 hours until 160 internal. They are ~14-15 inch splits I cut in half. I believe chunk would have to be replaced constantly and it’s more value added to buy logs/splits and cut to size.
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 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.
Picked it up from academy! I’ve seen on forums that it was removed from the website. I believe it’s only temporary based on the direct discussions I’ve had with OC 6-7 weeks ago.
I think you took too much fat off , you were agressive with that trimming , fat protects in a long cook like that . I have an Assassin smoker and I've made some of the same mistakes when I first got it the fat cap will protect your flat .
Pinny smokehouse was a solid buy if you’re looking for a stick burner. My only caution would be that it would run away if you don’t get the wood lit correctly and 225 was difficult to cook at. I did all of my smoking at 250 or higher. You need larger splits or you’ll be out there every 15-30 minutes fiddling with fuel and intake/exhaust to maintain temp. I used larger splits and there were several times where I turned my back for 20 minutes and it would jump from 250 to 325+. Water in the pan is a must. All that said, it was great and did what I needed it to when I needed it. I really liked the real estate and large firebox. It was very inefficient with charcoal.
Good question. I’m about to post my experience with the 560 and I’m somewhat torn. Then 560 is a great machine but I have thoughts I’m saving to discuss in the final of the three smoker comparison. Right now, there are great budget friendly options. I hesitate to answer until I can play with the assassin 17
Yup! still enjoying it. I have a new series of videos coming out soon and i have the brisket dialed in like clockwork now. This first video was me still learning the smoker more than anything. Expect a video in the next week answering a lot of questions soon!
Thanks for sharing! I’m so jealous of the smoker. Can’t wait till they put it out again
It's a fantastic smoker.
I can't wait to load up my smoker from Matt's!
Make a better grate
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
And I switched to Royal Oak Lump charcoal , no fillers in that . I had the same issues you did using briquets .
Really great reviews on this new smoker. Thank you.
Love to see some close up pictures of the inside when you seal things up in there. TRENDKILL seems to be having good luck with B&B oak competition briquets and their lump charcoal on his gravity units.
I definitely will! B&B might be the way to go then. I usually buy charcoal in bulk (200+ lbs at a time). I might have to try different brands until I find one that works best. I’m also curious if it’ll struggle with the BBQ Guru attached.
@@jg1317 no, the guru will work better with b&b. I use my flame boss with b&b and it works great.
Thanks for the thorough review of the smoker even if there were a few downsides. the charcoal clogging was weird, but as you said maybe it's a specific type of charcoal shape or density that leads to it. Hopefully changing that up will resolve the issue so you don't have to intervene manually as often.
Great videos. Your descriptions of everything are clear and concise. I prefer Royal Oak myself I think you will like the flavor over Kingsford too once you've tried it. I buy Frontier brand at my local Rural King, it's made by Royal Oak and as far as I can tell is exactly the same but less $$. I would suggest contacting the manufacturer about those welds too I'm sure they would make it right if it's not.
I definitely liked the smell of royal oak as it’s lighting more than the Kingsford but i noticed the white smoke it out out was much heavier. Almost looked like a steam engine as it was coming up to temp! It cleared up after coming up to temp and that’s when I threw the butt on. Overall I think the flavor was very similar to kingsford for this smoke. I have ribs and Cornish hens planned and I think we will see the real taste difference with those!
in my using the Royal Oak i think it burns hotter and longer
Great video and open review. I think the problems are negligible one the fuel source is figured out. I’m waiting for them to come back in stock.
I think so too! I’ll be smoking Cornish hens this Friday with the cowboy charcoal without the controller.
Use b&b charcoal. Plus don't throw away your brisket trimmings! Season them and smoke for 12 hours while you're cooking the brisket. Pull let cool and you'll have what I can brisket candy. I've been selling artisan brisket for a few years. Good luck
I render mine in the Instant pot and make tallow. It is great for lubing the grates;-)
Nice video man. Completely sold out of the gravity’s here Texas. 🍻. Im still on the fence about getting 1, assassin gravity looks better built but cost twice as much.
I can’t speak for absolute quality of an assassin, but I think you receive a very well fabricated smoker when purchasing from them. I don’t believe this to be in the same class but I believe it to work well for the primary purposes I purchased it for. Ease of reloading fuel and efficiency were my two major checkboxes and this has hit both. I believe the issues I have are minor and can be fixed with minimal mods.
I've been waiting for a good brisket cook on the OC Gravity. Appreciate you doing this. Glad to see it produced a nice bark. How many pieces of Post Oak did you use on this cook? Were those chunks or just small pieces of splits?
Three pieces used during the smoke for the first 6-7 hours until 160 internal. They are ~14-15 inch splits I cut in half. I believe chunk would have to be replaced constantly and it’s more value added to buy logs/splits and cut to size.
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 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.
What type of casters did you install on yours?
Love the turn out! Man, I can’t find that smoker anywhere. I can’t even find it online or the Old Country website. Where did you get yours?
Picked it up from academy! I’ve seen on forums that it was removed from the website. I believe it’s only temporary based on the direct discussions I’ve had with OC 6-7 weeks ago.
Where did you get this smoker. I have been trying to find one at my academy sports, with no luck.
Ya - you gotta rattle the fire grate ocassionally for ash to fall
This is the true gravity smoker. The masterbuilt and Char Griller gravity smokers suck!!!
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.
210-15 for brisket low and slow and it won't burn up..
As a former animal trainer I will not be showing my face when posting my videos
I think you took too much fat off , you were agressive with that trimming , fat protects in a long cook like that . I have an Assassin smoker and I've made some of the same mistakes when I first got it the fat cap will protect your flat .
Great video! How would you compare this to the OC Smokehouse? I am trying to decide between the two of them. Any info you can share to help me decide?
Pinny smokehouse was a solid buy if you’re looking for a stick burner. My only caution would be that it would run away if you don’t get the wood lit correctly and 225 was difficult to cook at. I did all of my smoking at 250 or higher. You need larger splits or you’ll be out there every 15-30 minutes fiddling with fuel and intake/exhaust to maintain temp. I used larger splits and there were several times where I turned my back for 20 minutes and it would jump from 250 to 325+. Water in the pan is a must. All that said, it was great and did what I needed it to when I needed it. I really liked the real estate and large firebox. It was very inefficient with charcoal.
So weird with the charcoal. Kingsford blue and comp(professional) have never done that in over 100 cooks on my assassin.
Just came across your page. How's your smoker performing now? Question: would you repurchase, considering buying one myself?
Good question. I’m about to post my experience with the 560 and I’m somewhat torn. Then 560 is a great machine but I have thoughts I’m saving to discuss in the final of the three smoker comparison. Right now, there are great budget friendly options. I hesitate to answer until I can play with the assassin 17
I'll be watching, thanks for your time
Still liking it? Good smoke flavor? Doesn't seem to give that much of a smoke ring
Yup! still enjoying it. I have a new series of videos coming out soon and i have the brisket dialed in like clockwork now. This first video was me still learning the smoker more than anything. Expect a video in the next week answering a lot of questions soon!
What size are the 3 racks?
Top two are approx 15.5x23, bottom is 15.5x21.
Try lump charcoal, less ash
Can anyone tell me where to get one of these smokers?
Appears that by your comments the product is poor quality. Poor manufacture.
How is it now.?.
Dude take the words Uggh and Ummm out of your vocabulary..