Gravity Smoker Comparison - OCGS Spare Ribs
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- Опубліковано 28 сер 2024
- Part 1 of the 3 gravity smoker comparison! This video was the OCGS and the ribs were great. Perfect smoke flabor, near perfect doneness (to my liking). The next video will be the Assassin 17 using the same charcoal, rub, and cooking technique.
Rub Recipe:
1/4 c dark brown sugar - packed
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
1 tsp cayenne pepper
1 tsp chili pepper
For less spice, dial the cayenne down to 1/2 tsp.
Got one of these few weeks ago. Did my first brisket cook on it. I put the point on the pointing towards the right side due to the heat. The flat was pretty thin, after 8 hours the point was 208 and flat was 193. Pulled it in fear of overcooking it. Flat was still a little bit tough. Going to get some fire bricks to try and even this thing out. Also grate temps were 30-40 hotter than tru-tel was showing.
Great video. Thanks for taking the time to make it. I like the idea of using the liquid from the foil wrap instead of BBQ sauce. I'm looking forward to parts 2 and 3.
Separating the oil and using it to brush the ribs is such a game changer. Highly recommended!
Awesome video. A buddy of mine just bought his, and my wife authorized me to get one. I alllllllmost went with the Char-grill 980 gravity but zim a smoke man more than a grill man.
How many fill rack of rids can you get in the old country?
When using the billows, how long does it take to come up to 250 degrees?
Awesome video and awesome setup. After seeing the Masterbuilt had been wondering if you could rig a higher quality gravity smoker similarly. Do you find this is more or less work to maintain compared to say a Masterbuilt?
Hey I’m glad this video is reaching the masterbuilt guys! Honestly there are three big differences between them besides cost; 1) the masterbuilt will only last a few years unless you mod the chute to protect the metal. There are mods that will promote longevity, but you get what you pay for. Consider the masterbuilt to have a much shorter lifespan than the ocgs. Tech items like probes and controller are also cheaper built, not as precise, and will most likely fail in a shorter lifetime compared to this setup. 2) the masterbuilt are much lower capacity than the ocgs. It would take two 560 to meet the same capacity. 3) insulation and temp retention is great on these which means less fuel when at temp.
Maintenance wise if we’re talking cleaning, masterbuilt is easier, simpler, and cleaner. If we’re talking smoke prep and maintenance, the ocgs is as touch-free as it gets for a gravity. Add wood every 45-60 Mins as desired and refill lump charcoal every 14-16 hours.
@@jg1317 Thanks, appreciate that info. I don't have any smoker currently but getting a new construction home soon and starting to plan out the backyard dream. The Masterbuilt really appeals on convenience but I really don't like investing money into something that seemingly won't last as long, so it's good to see people like you achieve a similar level of convenience with various benefits, especially a higher quality.
You could probably use that trailer grill to bbq South Carolina style whole hog
Heyo! Thanks for the videos - I definitely noticed the heat difference on the chute side but haven't had any issues running it no water pan. I'll have to try that out. I did want to ask if your heat deflector came welded all along the seam from the factory? It seems mine just has spot welds. Also what's your thoughts on that masterbuilt grav fed? I'm considering picking one up for ease of use when I don't want to light up the OCS big old pit - the fact that it takes lump and the OCS prefers briquettes is a plus as well. Lastly - do you think a 6" teltrue would be deep enough for that front door? Thanks!!!
Yes the 6 inch teltru will be great for it. I have one in my ocgs. And I love it.
I have a question have you noticed any damage in your charcoal chute where the fire burns i know it is concern on the masterbuilt they have a form of firebrick in that area does this have something similar thank you for any information
Take a gander at the char-grill gravity 980. Those rascals built a solid machine.
Did you say you cemented the firebrick on? Any reason JB Weld wouldn't work? Did you have a circular masonry blade or did you use a reciprocating saw or something like that to cut the brick? My OCGS is set to ship tomorrow so I'm getting my ducks in a row.
I measured and cut the pieces and cemented the pieces together. I didn't cement them to the smoker itself. The heatshield I made is removable. I used a chop saw but I recommend using a proper masonry blade.
Here is a before/after readings on the second rack when set at 225.
imgur.com/a/aesvrzZ
@@jg1317 Nice! I'll probably follow your lead but I may just try JB weld or other high temp adhesive as I don't want to buy a whole bag of cement and deal with mixing it up and all. My folks may have some kicking around for my mothers glass kiln. If so I may try cement. I only have my woodcutting sliding saw (nor a particularly stout one at that) so I'll have to come up with something else to cut firebrick.
@@joshevans3452 I double checked what I used - Rutland fireplace mortar
Oh boy! Another $1300 cooker vs a $500 cooker video!
I have the exact same setup. An cogs with signals and Billows. I’m having an extremely hard time getting it to maintain constant temp. What have you found that helps maintain? They only time it maintained a steady temp was during the initial burn in. It only fluctuated +/- 1 degree. Now I can’t keep it steady. They only thing really different from that first time is a water pan and the meat. Your help would be appreciated. Thanks.
Hey there, it sounds like your charcoal and wood might be issue. I add large chunks that I cut myself every 45-60 minutes or so and use lump charcoal pretty much exclusively now. Have you cleaned your smoker? I found that after the first time I had ash caked on the expanded steel between the firebox and chamber inlet.
Thanks. I’m actually in the middle of a cook right now. I’ll check that out when it’s all over and I’ll let you know. Thanks for your reply.
@JG What is the size of the ball valve on it? I just ordered one and need an adapter for my pit viper
1.5 inch!
@@jg1317 Thank you sir
What adapter did you use for the billows
Hey there I used the 1.5 inch universal adapter from bbq guru and the universal adapter from thermoworks
@@jg1317 Will the 1.5" ball valve adaptor from thermoworks work by itself? Looks like it would just screw in.