First Cook on the Old Country Gravity Fed Smoker | Spare Ribs

[@codydavis3698]

Currently building a new smoker! My old smoker was an old brinkman that had no baffle. The new one is going to be a reverse flow. So excited to finally be able to control my temp decently.

[@MadScientistBBQ]

Cody Davis Nice!

[@rainerrain9689]

Great channel , very informative and to the point without the unnecessary rambling . I'm new to Smoker/BBQ'ing and your channel is so helpful in making my journey into Smoker/BBQ'ing a breeze, thanks .

[@MadScientistBBQ]

Rainer Rain Thanks! I appreciate it

[@PatriotPaulUSA]

The best no nonsense videos, most helpful,BBQ smokin guru I have found on the Googletube! I love that old country gravity smoker I'm so jealous! Ha Ha! Those Ribs must have been great!

[@chadclontz9328]

Thanks for all of the videos on this pit. Your rib video just made sold me on this pit. Ive been lookingat them for weeks now. I will buy one now. Awsome work keep it up.

[@chadjohnson3546]

I bought this smoker because of your review of it. I got it today season it this morning and I’m cooking ribs on it right now.

[@MadScientistBBQ]

There ya go!

[@curtymob2926]

That’s why I love my offset cabinet smoker for my ribs. It’s a really good even cook. I like that thing

[@subscriber-sz2ii]

Are you planning on making anymore videos of this smoker? I'm really interested in seeing how a brisket would turn out.

[@MadScientistBBQ]

Adam Musgrave Yup! Picked up a brisket today for this pit

[@jimkrider4055]

I agree .... Can't wait and pork butt

[@mikegodbolt3482]

Waiting

[@dmars13]

@@MadScientistBBQdid you make a video of this brisket? I know you cooked one on the bigger version but I can’t find one on this one

[@andrewwebster13]

Yes simple salt n pepper... it's your favorite way for ribs if I'm not mistaken and nothing better to test a pit with. Love this gravity thing by the way!

[@joegonzalez7518]

If Tyler Florence, Sean Astin and Dean Cain went into a Brundelfly machine...can't decide who you look like more. You without a doubt, have one of the best BBQ channels of all time. Keep up the great work! Wish you nothing but the best, my man! - Joe Jag

[@Stevo19801]

Jeremy you have given me a great idea. I have a Komodo and after watching your last video on the gravity smoker have tried an idea of putting the smoking wood in the ash compartment below the charcoal on the Komodo. It has worked like a charm today with a nice transparent smoke throughout the entire cook with those embers dropping down

[@MadScientistBBQ]

Stevo19801 Interesting! How was the flavor?

[@Stevo19801]

Mad Scientist BBQ best results I have had on it so far, just a light almost transparent smoke the whole cook, the yard smelt fantastic the whole afternoon

[@olddawgdreaming5715]

Good job Jeremy, enjoyed your video and the way you prepared and cooked these rib. Looked so good. Thanks for sharing with us. Fred.

[@MadScientistBBQ]

OLD DAWG DREAMING 👍🏻👍🏻 glad you liked it

[@aarongranger1662]

Great video would love to see a brisket on this future video.

[@MadScientistBBQ]

Aaron Granger It’s in the fridge now. Gonna film tomorrow

[@beasthunt]

Damn it, man. I'm ready to move on past my Pit Barrel and I was considering an offset but engineering school doesn't allow for all day wood management....lol. This might be it, if I can find one. Your videos are top notch. You and your wife do great work.

[@JohnDoe-un3xm]

get yourself a lawn chair and a folding table, you can study outside by the smoker. that's what I do. I have a hard time believing hes actually adding a log every 15 minutes (may feel like that at times though). I add a log every thirty and use leave in probes, one in each part of the meat I would check normally (example, I'd have one in a pork shoulder, one in the point and one in the flat on a brisket, etc etc), and one on a clip at the grate level. 50 bucks you can get a 4 probe thermometer that connects to your phone, you can set alerts for temp changes, not worry a moment about forgetting about the smoke. that said I do not burn an all wood fire so that might make a difference (i use a bed of lump charcoal, I dispute his assertion that using lump charcoal makes a noticeable difference on flavor,(note I said lump charcoal and not charcoal. briquette charcoal definitely makes a difference)). you still need a normal thermometer, but that's just to check the doneness at the end. I don't even turn it on, I use it as a poker. that said, I don't care what anyone else says, you will not get the same level of bbq off anything but an offset. there is a reason people (and notably EVERY high ranked bbq restaurant) still go to the trouble of using them, and that reason is that they just produce better flavor.

[@cxkelley]

That background scenery is stellar, looks like Oregon!

[@richardbowles7690]

Well, it looks like southern Oregon which is like northern California. The easy way to tell is the LACK OF RAIN in video. :)

[@MadScientistBBQ]

LA county

[@cxkelley]

Mad Scientist BBQ nice! I was wayyyyy off! Congrats on the acreage

[@elway313]

Thank you for the review wouldn't have known they had a gravity feed smoker looking to get one when i save up but does have a port to put probes in

[@joer1757]

Do you use a full chimney of lit briquettes ? I find mine very difficult to get up to 300 and when I open the door it takes forever to recover

[@chrisstubbs79]

Get yourself a temp/fan controller, like a bbq guru or a fireboard. I have the auber SYL-3615, just as good as the fireboard but much cheaper. Gets up to temp super fast (15 min) and recovers from door opening within minutes. Really makes it more like a pellet grill but with better flavor

[@joer1757]

@@chrisstubbs79 I tried to find this on Amazon using auber SYL 3615. Nothing came up Can you provide links?

[@jimmanwithvan3231]

Another Great Video, You Are The Master ! Thanks for sharing !

[@anthonymeyer183]

Would like to see some videos on your thoughts on the new series of gravity smokers from masterbuilt

[@enriqueparedespinel1694]

What a great smoker, hope I can get one just like that, and as always, keep bringing excellent content Jeremy. And too as always what a beautiful place you cook in.

[@michaelm7841]

What's up MS? Awesome ribs! Youre one of the very few pitmasters I watch on here! Im here in Texas where beef is king and u cook the heck out a brisket man! Lil jealous here! Lol keep it up buddy!

[@BigLewBBQ]

Seems like great smoker and good priced for one that nice.

[@MadScientistBBQ]

Big Lew BBQ Yeah it seems to be the best priced gravity fed I’ve seen

[@rockmuncher1]

Looks amazing. I was surprised to see you cooking on anything but a stick burner. I also would like to see a brisket cook on that bad boy.

[@MadScientistBBQ]

Rockmuncher Coming up!

[@LATugger]

Show a video about the clean up and maintenance of the unit. I'm interested in how the smoker looks after an extensive session.

[@MadScientistBBQ]

LATugger I’ll try to do that after a brisket cook

[@ThyronMathewsBBQ]

Good morning sir I really appreciate you smoking and sharing your techniques. One question how many briskets can you fit in that smoker 12 pounds a piece .Like I said I really appreciate you and thank you

[@MadScientistBBQ]

T&T BBQ I’m I’m not sure. It looks like 6 or 8. I would imagine you could get two per rack but I have never tried

[@charlesorr5038]

Bbq Guru would really ease your stress on holding temperatures. They work great with gravity fed smokers. Not familiar with your type of smoker..but my Southern Q gravity fed is amazing. I put the guru on it..set my temp..and i can sleep peacefully at night when big meats are cooking..

[@MadScientistBBQ]

Charles Orr Good point. I just bought a fan for it so I’ll see how it works

[@avalosj23]

What’s up man I am a huge fan of your stuff. Great looking ribs btw! I seen your video on which smokers to get for beginners and I ended up getting the cheapest ones a WSM. But I can’t really get that Smokey flavor that I want. Your the expert in BBQ and just wanted your help on how I can get the smokiness out of a WSM. Thank you!

[@tjpulliam5678]

What is the true capacity on this smoker? Ribs, and pork butts. I checked one out at academy a month, or so back, but couldn't picture it while in the store. Great videos sir!

[@desmundlighten3603]

Now I’m hungry, this is the best advertising for old country ever, I have the wrangler offset. Thanks to you I’ve been doing salt and pepper ribs and a little sucklebusters hog walller if I’m feeling frisky

[@MadScientistBBQ]

desmund lighten Haha you liking the salt and pepper version?

[@baerfas]

Would you do spare ribs the same way on an offset smoker? Or maybe stick to 275 for about 2 hr then 2 hr wrap? I know you have a baby back ribs video on your offset

[@iakazul]

Old Country BBQ pits make some awesome pits. Someday, I’ll have the room for one too lol.

[@JohnDoe-un3xm]

just throwing this out there, I've always used one part apple juice, one part apple cider vinegar, and 2 parts water, and that produces an amazing bark. a tad crispier bark, so you may not be as much a fan, I know you've said before you like soft bark, but something to try

[@GS-vm8gb]

Really considering buying this smoker. Can you do a brisket video and what sauce do you use for your ribs?

[@Htownhomeinspector]

2 years in and I don't see this pit anymore. What are your thoughts on it after long time use?

[@shultz34]

Since there is a lot less airflow it is more like a kamado style cooker? Does it give enough smoke flavor? How often did you add wood chunks?

[@mikebockus8030]

"What kind of a dog I said it's a SHEEN dog.." cheers!! I really enjoy and appreciate your vids...

[@nickqualle932]

What are the grate sizes as there's nothing on the website? In the video the grates seemed pretty small as to cooking area and with only three grates, I am wondering what the capacity would be for ribs, butts, and briskets?

[@BhBraaq]

My daughter was watching this and pointed at the screen "Daddy can I have one of those ribs?". I looked at her and said "I want one too!". Those look incredible.

[@MessengerAT]

Is it possible to just use wood in this smoker in the firebox? Or transition to just wood once the charcoal runs out?

[@FGUK1973]

They looked amazing! Just smoking a brisket on my UDS. 4 hours in and temp holding at 228 degrees Fahrenheit. Ribs would be a perfect mid morning snack right now!!! :D :D :D :D

[@RiverCityBBQ]

Nice ribs! Are you planning on doing a full review of this smoker? I’ve been debating on getting it from academy.

[@MadScientistBBQ]

River City BBQ I sure will be doing a review. Gotta run some more cooks though

[@RiverCityBBQ]

Mad Scientist BBQ Awesome! Looking forward to it!

[@bud1412]

Looks great, made my mouth water, good video I subed

[@CrabberPA]

Great video! How many rocks of St. Louis ribs can you fit in there?

[@tlmyers4689]

Hello, how many racks of ribs can you cook at one time on this smoker?

[@a1duzit]

My fav bbq man I had an idea can you do a vid doing a regular cookout but you can't do it on your smoker. You have to do it on like an old barrel style grill. Like the grill you can get from grocery store the workers normally have to come and unchain

[@MadScientistBBQ]

a1duzit Haha I haven’t thought of that. I’ll give it a shot

[@slice169]

Always enjoy your videos and this one is no different! Just curious, I see alot of guys peeling the membrane off the back of ribs, but you merely scoured (sp?) Them. Just a time saver, or is there a reason you don't peel the membrane?

[@joshr9703]

How is this vs the bravos / other stick burners flavor wise? It seems as easy as WSM but I'm curious about the flavor difference.

[@benschreiner6445]

What is the lowest temp you think you could run this? If I got one, I'd love to rig it up to hang sausage.

[@christaylor4704]

Nice back ground and awesome ribs

[@4seasonsbbq]

Wow Jeremy those ribs looked phenomenal, that smoker really did it's job now you've got me wanting to do some ribs myself.

[@MadScientistBBQ]

4 Seasons BBQ Always a good time to smoke ribs

[@4seasonsbbq]

@@MadScientistBBQ I think that's gonna be my next build an insulated gravity fed smoker. I love the way they work.

[@garylittles617]

If you can smoke a Turkey in this smoker I would Really Appreciate it. Trying to find out which smoker to purchase a Gravity smoker or a reverse flow smoker.

[@MadScientistBBQ]

Gary Littles It all depends on how much time you want to spend running a fire. I’ll see if I can get to a turkey

[@ZionSpectrumReacts]

I have a gravity fed smoker but im really considering one of these for a 2ns one for my food truck. I've never wrapped my ribs have you done any in this that you haven't wrapped yet?

[@Vitug23]

Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?

[@PITMASTERX]

Hahaha.. getting in my belly! Your making me hungry for ribs man!

[@MadScientistBBQ]

Pitmaster X Thanks! I was very happy with how they came out

[@dennis9358]

its been 4 yrs.,where do you stand on this smoker?

[@brentsutton6436]

I noticed the heart bowl, then she said it lol. That was pretty funny.

[@kennyburkett]

Where do we get this particular smoker? I am in Alabama and can't find it at any of the Academy stores. Did they discontinue it?

[@truthseeker6930]

Hey Jeremy do you prefer this rig to the Old Country over under I’ve seen you use? Which is easier to use?

[@davidrussell631]

Those ribs look fantastic, but no mention of the charcoal you used? Or how they compared with stickburner ribs? Enquiring minds want to know!

[@MadScientistBBQ]

David Russell I just used kings ford. Any briquette will do. They are the best non-offset ribs I have ever made.

[@Whoozydoozy45]

Ribs look amazing great job

[@MadScientistBBQ]

Brian McCormick Thanks!

[@vonkytonk9754]

I saw this smoker is $1299.... Guess how much we're about to get from the government? You see where I'm going with this, lol! Gonna help the economy, just not my waistline 😂

[@garylittles617]

🤣🤣🤣🤣

[@MadScientistBBQ]

Hahaha you are a smart man

[@MT-tu8qd]

You might be waiting awhile. They got pay the illegals first. Just kidding...👍

[@TexasBBQGuy]

I was thinking the same thing!

[@bwhntr11111]

@@MadScientistBBQ Freeeee smoker coming right up man.

[@jamespuckett2520]

Do you still like this gravity smoker as much as you did when you filmed the video?

[@blazednkc3909]

I love my gravity fed. It's amazing.

[@paulhughes8364]

Do you have this same smoker?

[@brentalbrecht]

what model and brand do you have?

[@blazednkc3909]

@@paulhughes8364, I don't have the one in the video.

[@blazednkc3909]

@@brentalbrecht, I have the Myron Mixon G-9, I absolutely love it

[@paulhughes8364]

@@blazednkc3909 i bet you do lol

[@georgepauli007]

I like this smoker too. When doing a complete meal, corn potatoes and meat, the meat will drip right? so obviously the meat is on the bottom, but lets say you are doing pork ribs and beef brisket, would you ever mix the 2 at the same time? like ribs on top dripping on the brisket?

[@MadScientistBBQ]

George Pauli I don’t ever put ribs above anything because the marrow can cook out and give the meat below a different taste. Other than that I have no problem with brisket dripping on pork or vice versa

[@georgepauli007]

@@MadScientistBBQ Thank you for the reply, I enjoy your BBQ videos more than other BBQ people :)

[@LGCPRODUCTIONSTV]

I am getting a reverse smoker built at this time but I definitely need this as well. I think that I am going to bite the bullet and get both 🤷🏻‍♂️

[@rasarxxl7934]

I follow a KZbinr that does barbecue and has several trophies of the best BBQ, he claims that you need to first put flavored wood chunks first then the hot coals please advise

[@DoubleDEnt]

Great, now I want one!!!

[@benbryce2788]

They are some kick ass Rib brother - you should tell us a little about the area your in the country side looks nearly as good as those ribs !

[@keineahnung1567]

Hey there, I built my own smoker with a 18" drum and 0.5" thick steel. The firebox is made out of 0.2" thick steel and is about 17x17". It`s a reverse flow offset smoker. Fired it up yesterday and it went through coal way too quick (1h -1h30 with 5.5lbs of coal at a temp of 250°F) Any idea on what`s wrong? Also pretty big wood chunks only lasted about 30minutes

[@MadScientistBBQ]

keine ahnung Sounds like you need to try burning wood splits instead

[@AngryDAP]

I was just about to buy the Old country Brazzos but then saw your video on the gravity fed smoker. My question is, which one would you prefer?

[@MadScientistBBQ]

Dale Prescod I like to play with fire so I’m an offset guy 100%. On the other hand if I wanted bbq but didn’t want to ruin my whole day I would use this

[@kenanwilson5088]

Is this smoker for sale to the public yet? I haven't been able to find one.

[@jasonbyrd34]

Where did you get the spareribs from? I couldn’t make out what you said

[@MadScientistBBQ]

Jason Byrd Niman Ranch. Great stuff

[@blackshirt5530]

Beautiful smoker/ribs! Beautiful location- New Mexico?

[@ChickenFriedBBQ]

those ribs looked amazing before you started the cook!! what brand were they? they had tons of marbling

[@crazyfool408]

Man those ribs looked amazing hungry at 1 am is a bad thing lol

[@jonbuettner270]

What size aluminum foil do you use? That rolls ginormous.

[@johncorley303]

Jeremy, I'm interest in the Old Country Gravity fed smoker you've got. Can't find one to look at near my location. My question is, Is it well made and will it last in your opinion. Thanks for your help.

[@MadScientistBBQ]

John Corley It is sturdy but it’s no super pretty if that makes sense. I would be shocked if this thing didn’t last decades. The welds aren’t as pretty as some of my other pits but this thing is a tank

[@joeynahom5555]

Is this cooker sold anywhere online? Thanks!

[@user-zd3mv2nm4w]

verygood　Performance　cooking😋👍👍 looks delicious😋

[@BBQJOE]

I always wanted a gravity feed smoker.. Love the design of yours. Awesome looking ribs too..?

[@MadScientistBBQ]

Joe's BBQ House and Review If you get a chance, you should try one out

[@maximogonzalez4649]

Man those ribs look great.👌

[@davidhouse1693]

Can’t wait to see what that thing does to a brisket 🤤

[@MadScientistBBQ]

David House You and me both

[@TheIvansito07]

What bbq sauce do you use

[@MadScientistBBQ]

Ivan Bishop I make my own or use sweet baby rays

[@mikelopez8905]

That looks like my next smoker! Sometimes I don't want to spend the day feeding a fire box and stressing about what the temp is.

[@kylee5033]

what bbq sauce did you use for these?

[@CommunityFan067]

Great video Jeremy. How does the taste differ from the usual offset from your opinion?

[@MadScientistBBQ]

CF067 The flavor is very good but doesn’t reach what you can get with an offset but it’s the closest I’ve seen to it

[@Beerbott56]

Is there a reason to remove/not remove the membrane on the back of the ribs, I've seen plenty of people do it before but it looked like you didn't. I'm looking into getting a smoker and I'm doing as much research as possible :)

[@MadScientistBBQ]

Several Cucumbers Removing the membrane helps with tenderness and flavor adhering to the backside of the ribs. In my experience it’s an unnecessary step

[@glpayton]

How was the smoke profile as compared to a stick burner?

[@MadScientistBBQ]

Gary Payton Nothing replaces a real fire but this seems to be the closest thing to it

[@cutbertogutierrezmartinez2930]

Where u budget the knife what brand

[@danielhasthemeatsweats3152]

But would you trade your offset for it?

[@fretless05]

In the video, it seems you spend a TON of time with the smoker door open; how long did it take for this pit to come back to temp? Also, can you talk about how much charcoal and wood was used in making these ribs? This type of smoker seems to be pretty fuel-intense.

[@MadScientistBBQ]

fretless 5 It’s actually very efficient. I’m gonna measure how much charcoal it uses on a longer cook like brisket. The temp usually comes back up in 3-5 mjnutes

[@danm9874]

How many racks of spare ribs do you think would fit in that cooker?

[@MadScientistBBQ]

Dan M about 12 I think

[@newsrebel]

Soooooo how does it compare with the offset smoke flavor wise?🤔

[@MadScientistBBQ]

tay Close but not the same.

[@davidball8]

Awesome looking ribs. Making it hard not to replace my stick burner.

[@MadScientistBBQ]

David Ball The thing works well. Doing brisket and pork butt on it soon. I’m not gonna sell my offset but it’s tempting

[@MT-tu8qd]

How long did they take ?

[@microtech5871]

Is there a difference between just scoring the membrane vs pulling the membrane off completely?

[@MadScientistBBQ]

microtech5871 Scoring is a shortcut but for competitions you would want to remove the membrane

[@microtech5871]

@@MadScientistBBQ thank you sir...great channel, great content!

[@betterworld7985]

what would you chose between that and a pelette grill thaks

[@MadScientistBBQ]

mikael Neault Depends on your purposes. If only doing low and slow, I would get this. If you want to grill too, pellet would be the way to go

[@anchorman47]

Hey great Video again, what kind of sauce did you use? Did you make it yourself?

[@MadScientistBBQ]

Florian Kett For this I just used some sweet baby rays I had in the house. If I’m making my favorite ribs, I make my own sauce

[@riosecco4142]

How economical is fuel usage on that beast? How much charcoal did you use for that cook? How much charcoal would you anticipate on a longer cook like a brisket? I would love to see multiple cuts of meat cooked at the same time. You cooked at 300* how well does it do at lower temps? Those ribs looked great =)

[@MadScientistBBQ]

Rio Secco I’m not sure of charcoal consumption but this cook definitely used less than 1/3 bag. I’ll know better with more cooks

[@riosecco4142]

@@MadScientistBBQ Thanks, buddy.

[@Meat4389]

Beautiful ribs. Next do some heritage breed pork ribs.

[@MadScientistBBQ]

Austin Ray Not a bad idea!

[@brettchannell2530]

What sauce was that ?