Please wait while we fetch your location...
Please wait while we fetch your location...
22 results for
I came all of the way from Chicago to look at this smoker and I finally got a chance to see it in Gulfport, MS and believe me I was not disappointed and I just had to have this smoker - I have looked at several smokers in this price range and believe me you can't beat the Old Country line of smokers for the money and quality - I am looking forward to using it soon as the weather breaks in my area.
I bought this smoker approximately one month ago. It is heavy duty. This smoker is welded and not bolted together (except possibly the wheels). I have wanted an indirect smoker for a while. I have lot to learn. This smoker was missing the shelf support bar. I contacted Old Country BBQ and they shipped the part to me. Diana was very nice to deal with at Old Country BBQ. I added two Tel-Tru thermometers to my smoker.
This was the heaviest grill/smoker could find. Overall assembly was ok. Missing some washers but no big deal. Did some additional welding to strengthen and cover poor spot welds. Lids don't fit tight so plan on building gaskets for smoker. I put some gasket on the firebox split. Smoked a brisket and temps were a little challenging. Opening into cooking chamber allows to much heat on left side of brisket but put bricks in the opening to baffle the flame. Overall happy with the grill. Guy at ... academy was awsome and gave a nice discount over some product finish issues that were not that big of a deal. Looking for a custom fit cover. Char broil should make a custom like they do for their smokers
This combo grill was everything I thought it would be, heavyweight and well designed. The smoker side door leaks a bit but not enough to really matter. Instructions to assemble were good enough, hoping that by seasoning the inside it last for many years
I bought this a week ago, seasoned it Friday and cooked on it Sunday. I've been smoking meat for close to 30 years and was excited about this smoker. It does have some flaws. The damper got stuck, the firebox door opened about 1/4 of an inch when I was seasoning it. For me, no big deal and I can modify it as needed, make adjustments or even break and re-weld crooked hinges. With that being said, I was able to maintain temperature for 13 hours with a little work. If you want to set it and forget ... it, don't buy this smoker, get a propane or electric smoker. Overall, great smoker for the money.
Just got mine for Christmas and I have to say I am blown away by its performance and overall build quality!! It is a custom looking setup and its the first I have ever seen like this. Great heat & smoke distribution and lots of cooking space (I can fit about three full briskets in the smoker!). I might make a few minor mods but nothing too major. I would recommend this to anyone looking for an upgrade from the basic smokers on the market without killing the bank account.
We have owned our grill for almost 2 years. My husband loves it. The capacity is phenomenal. We have experienced no issue with the distance between the fire box and the smoker. The only problem we had was trying to find a cover to protect it from the weather. We ended up having to get a tarp and wrap it. It's not pretty but it works. We also had an issue with one of the thermometers however Academy Sports replaced it at no cost. We are extremely pleased with our purchase and look forward to ... having the grill for many years to come.
I bought my pit a year ago at the Academy in west Katy (i10@99). Had to rent out a uhaul motorcycle trailer to move it due to its weight. As soon as I got it home I installed the thermometers, lit a fire, and then installed some Tunning plates, pits this size will need Tunning plates you can't get even cooking with pits of this length without them. Within a weeks time I loaded up 4 briskets in the main chamber and 12 racks of St Louis ribs cooked them over night served in the evening for friends ... and family and have loved it ever since. I used it 2-3 times a week, clealing the ash out of the box while I cook and then immediately afterwards, a pit of this quality you need to keep clean. Get a brush and a metal pan keep it clean while you cook and afterwards and it'll last you a very long time. I also purchased a drain ball valve since it's not included. I can't say enough nice things about my pit, I love it and will be looking to purchase another pit soon. Thanks.
I have had this unit for 4 years and it held up ok. The unit was easy to use and great value, however 3 months in the built in thermo.. broke.. 1 year in the wood tray started to rust away... 2 years in the ignighter section fell apart.... 3 years in the knob broke for the temp and finally it decided to go up in a blaze of glory today when the regulator decided to fail open full. Never smoke with this unit unattended.
Was asked to smoke butts for the High School Band and my old smoker just didn't have the space I needed. This one offered plenty of space and was able to maintain the desired temperature. Would give it 5 stars but I fond the water pan to be a bit small especially during a long cook.
I bought this Saturday after my firebox on my cheap smoker had rusted out. I was very impressed for the first go around, and felt like it contained heat extremely well and was very easy to operate. Performed great on a pork butt, chicken wings, and ribs. Going to do a brisket next, now that its seasoned. Easily kept it at 215-230 for the first 7 hours and started tinkering with ventilation after adding too many pieces of wood and had a flare up due to user error. It quickly choked back down ... to a comfortable temperature range.
Bought this smoker last weekend. Seasoned it up on Saturday. My neighbor and I cooked all day Sunday with it. Holds temp real well. He Smoked 2 - 10lb butts, I Smoked a pork loin and some jalapeno poppers and some homemade sausage. Started with Charcoal and changed to Hickory wood to keep heat going. 6 hrs. total smoking time. Food was amazing. There are a few things that Old Country could do to improve smoker. I have a welder and will attempt to make the repairs myself. But, They could add a ... stem on each of the stack lids so you don't have to reach over the top to adjust, the firebox rack needs a lip on the back so when you pull it out and load it, the charcoal doesn't fall off, and it needs a lip like the bottom shelf so it can balance over halfway out. Why doesn't the top two racks have this as well? Overall, Great smoker. I am no expert just a weekend smoker.
Absolutely love this smoker. Assembly was easy, took about 45 minutes. Listened to the suggestions others had on their reviews like using a larger cast iron pan and using wood chunks instead of chips. Glass on the door a plus to monitor the meat. Temperature gauge fairly accurate. Smoker is so simple to use, monitor, and food turns out great!
I got this smoker for Christmas. Looked online at several makes and models of smokers and decided this was the most economical. I have been smoking meat on a Master Forge charcoal grill and, despite reviews complaining of smoke leaking around the lid and poor craftsmanship, I enjoyed smoking indirectly on mine (still have it and use for grilling). The only problem was there wasn't enough room when cooking for a larger crowd, so I was looking for something bigger. My youngest son and I put it ... together in a little less than an hour. This included laying out all the parts, reading over all the instructions first (not very manly, I know), and then stopping for some general father/son talk. One thing I noticed on some older reviews was how people turned the unit upside down as a part of the assembly and the doors fell off. I guess they've added Step 1A because it reads, "Remove the doors..." I used a Craftsman cordless drill with the clutch set on 10 and made fairly quick work out of assembly. After assembly, I seasoned the smoker per the intructions. Because of other reviews I had read, I went ahead and bought an oven thermometer. This particular model had a small wood chip tray. Others beng reviewed showed a round chip PAN. This is where some had placed a round skillet to hold wood chunks (one guy suggested lava rock and placing wood chunks on top). All of this was done to combat flare ups. However, with this model, the chip tray didn't flare up. Smoke lasted about 30-40 minutes and I could easily add chips (Get a pair of heat resistant gloves-- much better for doing this). Unless you remove the water pan, I'm not sure there is enough room to put a skillet in order to use wood chunks. There was some smoke leaking around the door, but it really didn't amount to much. The flow of smoke from the bottom through the top vent was extremely sufficient. I've never cooked with gas before -- grill or smoker, so I wasn't real sure what to expect. The outside temp and wind play a much bigger role in this unit than what I was accustomed to on the charcoal grill/smoker. I was able to put up a small piece of plywood to keep wind from blowing directly into bottom vent. Top temperature I got to was 275 with outside temp at 45+/-. This was fine since I only wanted 225 for smoking Boston butts. I cooked ribs a few days prior with a warmer outside temp (65 +/-) and initially ran the cooker up to 350. When assembled, I could get it up to 400 degrees with outside temp of 75. All that said, the temperature was easy to control and it held steady at 225 and 250 depending on what I needed at the time. You can't put meat in this unit, turn on the burners, and walk away. You'll need to check on it for adding wood chips, checking cooking temps, ...etc. There have been reviews upset about having to tend to this. This is not a commercial smoker. It's a metal box with a door, a window, and a propane burner at the bottom. It is not a commercial cooker. If you don't want to spend some time during the cook, you should probably just go buy your bbq and ribs from your local BBQ restaurant. The is a great smoker for the money!
Im so glad i got this model. Perfect size!! Easy to transport.
Picked up this smoker fully assembled 3 days ago & seasoned the smoker the next day. Loaded up some char-broil lump charcoal into the firebox and smoked some ribs & chicken the next day. Temperatures remained constant at 225 degrees for well over 3 hours and all sides of my meat took in the pecan smoke flavor. Not that heavy either to load into the back of my pickup also. My meat came out very juicy but with am amazing outside bark from the smoke.
Really good smoker. Only problem, ribs and brisket need to be cut to fit inside the tube. Cooks, and holds temp. well.
I bought this 6 months ago and its been great but every time I smoke meat in it the meat starts to scream like its been brought back to life. Please fix