How to Use a Gravity-Fed Smoker

[@fartbrice4547]

touch my camera through the fence

[@ajack1312]

featherin that fed smoker son, definitely following proto 👍🏽

[@davidcespedes1512]

I saw the title and came right to the comments to find this one, not disappointed at all, keep feathering son!

[@asdfqwerty212]

Touch my camera through the fence!

[@michaelwilson4493]

I’m a retired double agent…. Ur done bud

[@ibeleaf]

KEEP FEATHERIN' IT BROTHER!

[@PinchTheBarb]

Keep featherin’ it brother.

[@fat-n-happy1421]

the crooked "Old Country" badge is killing my OCD

[@kevinfryman7143]

I know right! It was the first thing I seized on. They are made in Mexico. If that is an example of quality control then NO THANKS!

[@bballsurf2001]

@@kevinfryman7143 he says it's a model

[@ramellin]

How long before the screwheads rust off, and the inside panels fall off? Next time buy American Made 👍🏻

[@whyme3286]

Green Mountain Grills does the same thing.

[@olddawgdreaming5715]

Good review Jeremy, looking forward to seeing you cooking on it. Thanks for sharing with us. Fred.

[@bobbyv482]

I looked at the Academy website but it doesn’t show this particular smoker? Where can I buy one?

[@shumardi1]

If you have to start off by dumping lit charcoal into the hopper, does that mean you have to unload all of the leftover charcoal from the previous cook in order to do another's cook? Hopefully there is a way to light it if you still have leftover charcoal still in the chute.

[@rm5282]

Get a charcoal basket and remove the fuel grate to catch the leftover charcoal to clear your chute. Then start your new cook with fresh hot coals. You can add the leftover coals back into the chute. Either that or you could introduce a couple of firs starters to the fuel grate....I wouldn't recommend it though.

[@marcusfuentes8641]

Food ,clothing ,shelter etc

[@jacksonmaynor8541]

You should check out the Pit Barrel Cooker. It is amazing

[@seansimmons1929]

touch my camera through the fence

[@rayharris5452]

I have one and I really like it. I agree with everything you've said about this cooker...my biggest issue with it is the temperature variation from right to left. I rotate my meats to get an even cook. Is there any mod or other adjustment to the cooker I can do to even out the temperature? Great vid

[@markymark6296]

They need to put a grease TRAP with a door that can be dumped on cleaned out, for those of us that have animals, that would be a huge no no.

[@jred6046]

Facts

[@anchorman47]

Thumbs up for your german! Jetzt können wir anfangen! One question, do you calibrate your analog thermometer compared to your digital probe? I always have a problem with inaccurate readings... thanks and glad that you finally shaved! ;) greetings from germany

[@desmundlighten3603]

Florian Kett right ! I notched he slipped that in there, what did he say? Danke

[@anchorman47]

@@desmundlighten3603 he said, "now we can start"

[@MadScientistBBQ]

I used to do that. Now I only really use the analog thermometer as a relative measurement. I figure out what reading works best and just make sure the thermometer reads the temp that produces the best results. You can get a digital probe to compare. It’s probably a good idea for your own peace of mind if nothing else

[@ldhdesigns7391]

Why not use wood chips/chunks in this setup instead of charcoal?

[@cxkelley]

Wow acreage in CA, definitely hard to find. Looks like a great smoker, I wish they had a facing thermometer relay next to the intake valve so as you regulate for more/less air you can see the temperature without having to walk around to the front of the smoker.

[@MadScientistBBQ]

CXK You can attach a unit to do that. I’ll be testing one out in the near future

[@rm5282]

@@MadScientistBBQ are there battery operated airflow control units? I hate having to depend on AC power.

[@joshaviv8429]

Have you tried the masterbuilt gravity smoker? Can you do a taste test to see how it compares to pellet smokers?

[@progers5019]

Nice job going through the review Jeremy. One thing I would like to see different is for it to come with larger (better wheels). Small wheels get caught in the joints of my paver patio. Has nothing to do with the cooker but is an issue. Lots of nice features. I like the cabinet type smoker with slide outs. If I get another one it will be this type.

[@MadScientistBBQ]

Phil N Florence You’re right Phil. Big wheels would be a huge improvement. If you notice, I have mind sitting on a piece of plywood so that it doesn’t get stuck in the dirt

[@duskyman1]

Good wheels can cost $200 alone.... Pretty much blow the price point of this smoker

[@sammedina3553]

Matt, have you had a chance to try out the Master built 800 gravity fed charcoal grill? What are your thoughts?

[@4wolverines]

They could add an ash pan. They could improve in the loading system so you could use lump. & add a freaking grease catcher so you don’t have to put something on the ground! They can weld a grease pan holder under that drain. Other than that. I like it.

[@Seezor]

I can see easy mods to fix these issues. A threaded cap to seal the grease trap. Remove and drain when you want. A cookie sheet baking inside could also catch drippings. Drain when you're done. As for the charcoal grate. It should work as is but may clog only with too many large pieces. Those can be broken up as you load your charcoal. As is, I'd like to have one.

[@rm5282]

I think that B&B lump charcoal will slide down that chute fairly well. Large premium lump like Fogo or Jealous Devil will definitely clog the feed chamber.

[@cdub1955]

Love your videos... Can you easily stop the charcoal burn to save charcoal?

[@rm5282]

By using lump charcoal instead of briquettes, you would be able to seal off the air intake and exhaust to stop the cooking process. It is similar to using a kamado style grill/smoker. Briquettes will smolder much longer, thereby wasting fuel.

[@TexasBBQGuy]

I just saw one of these at Academy, looking forward to seeing your cooks on it

[@elxever44abarca39]

Hey guys maybe a dumb question but... since it being enclosed and insulated and can hold temperature much h better. How much briquettes would you need for an average smoke? Wouldn't want to waste unnecessary briquettes if I don't need to...just asking?

[@michaelsmith720]

Love your videos, been following for years! Would love to see a more practical video of what the cleaning of a smoker like this would be like after a long cook.

[@brucerogers3253]

Is your smoking wood close enough to the bottom of the fire grate so that heat from your coal bed can ignite the wood without having to rely on bits and pieces of charcoal to fall onto the big pieces of wood because we know smoldering wood will not create blue smoke ... 650 degrees up to 750 degrees is ideal temperature to create blue smoke.. I'm sorry to say that I don't believe small pieces of charcoal falling on top of larger pieces of cold wood will create a 750 degree fire if the wood isn't up to temperature to create blue smoke . I can create blue smoke on an offset smoker.. Looks like separating the coal bed from the smoking wood seems to be trying to create blue smoke in reverse... 650 up to 750 degrees Fahrenheitwould be the fire temperature inside your firebox not inside your cooking chamber.. several people get that mixed up. I watched Mr Yoder's video putting cold wood into a firebox but he never said anything about preheating the wood to bypass the white smoke stage of a fire but this video was just a dry run.. Lots of people don't know how to create blue smoke .. Should have a video on how to create blue smoke

[@FollowRevolutionNine]

​@@brucerogers3253what does this have to do with cleaning a smoker?

[@kylebowers1531]

Looks like a cheap Stumps knockoff. I wonder if the build quality is any better than the Old Country offsets, I've had my eye on a Brazos but I keep hearing the build quality on those leaves a lot to be desired.

[@TheBoketoes]

Jeremy can I buy this smoker? I haven't seen it before.

[@mikedistefano6817]

I purchased one about a month ago. I've done three cooks so far, the latest was pork butts. Great cooker but having some issues on long cooks . . . the charcoal feeder is getting clogged with ash and killing my fire. After about eight hours of cooking the fire starts to die and I can't keep the heat up. I noticed my wood chunks were not burning and when I went to clean the next day there was a lot of ash in the charcoal feeder. Have you had that issue? Any suggestions?

[@rjustison]

I don't have this exact smoker, but do use one like it. One problem I see is the charcoal grate spacing is too small. Every hour or so reach in with a insulated glove and jiggle the grate. This will drop the ashes and won't effect the cook chamber temperature. I also do this when adding wood. It helps the wood start smoldering. I also use a ash tray made of 16 ga. which makes cleanup easier.

[@jaygerber2767]

Are you using Kingsford charcoal? I've heard people saying it ashes too much for this pit. B&B or Royal Oak are supposed to have less ash issues or lump.

[@farmersfightatm]

I bought one of these about a month ago. I seasoned it with briquettes, but for my first cook, I used lump charcoal and had no problems with the feed in the chimney. I did give the grate a slight tap every time I was putting in some wood chunks, but did not have any issues. Way less ash, too...the briquettes ash was suffocating any wood chunks for smoking...didn't have that issue with lump charcoal. Another option would just be scraping out the ash as you go...try lump charcoal, though...I actually made the best brisket I've ever done on my first cook and I still make a few mistakes and am learning about the pit...

[@dennischadwick6945]

I live in Maryland and I cannot find this smoker anywhere on Academy site can you please assist

[@mauricecox5239]

HEY YOU DID NOT ADDRESS LONG TIME START UP WITHOUT PID . HOW ABOUT THE HOT SPOT ON FIREBOX SIDE .

[@mauricecox5239]

how to solve the start up time . it takes a long time to get temp up .as much as 1 1/2 hour

[@joshevans3452]

Pit controller such as a Fireboard, bbq guru, IQ series. It cuts the time to 30 to 40 min or so which is what you can expect from any smoker. The reason is that to get enough air for a quick start, you have to leave the door open but then you lose a bunch of your heat. The fan on a controller puts enough air in through the ball valve with the door closed and shuts it down so you don't go way over. While you don't really *need* a controller for actual cooking on a gravity feed, it makes the start much faster and easier.

[@robertcollyer3500]

How much Charcoal does it hold? How long will it go on 1 fill?

[@marcusfuentes8641]

Understand now what we have spoken about of Bar- b-que and how to cook with new methods to then place it to all creations

[@alman3071]

Very interesting video. So how do you avoid the dirty smoke in this gravity fed smoker?

[@garylittles617]

Jeremy I Really need your help! Which smoker would you recommend? The Gravity smoker or a Reverse flow smoker? Which gave you the best product?

[@MadScientistBBQ]

Gary Littles Totally depends on the quality of the reverse flow. If it’s good quality, it will produce better flavor than gravity fed. The gravity fed produces better flavor than everything but an offset

[@hammer1bad]

But on something small reverse flow would not work Well! You need to have a huge cooker for reverse flow to work well

[@saldanarene11]

Can each rack hold 2 briskets?

[@marcusfuentes8641]

You have to create with Natural Gas outside.

[@matthernandez5721]

Too bad Academy Sports will not ship to CA.

[@MadScientistBBQ]

Matt Hernandez Psst. Call old country directly.

[@chazzzman4422]

It’s a Rocket stove. What a great idea.

[@corywood5]

Any issues with dirty smoke? I run a gravity as well. I have found that since i need to choke down the fire to maintain temp, i don’t always get a clean burn.

[@tunemaninsane]

Great Review!! Thank you so much! I still can't get past the riveted placard being uneven.... hopefully a production issue that doesn't spill into the actual build....

[@Ligia18th]

Hey Jeremy, thanks for showing us this pit! I live in California as well but due to prop 65 Academy sports won’t ship anything here! Any idea how to work around that?

[@TacticalChris]

Move

[@joshrosales7610]

Buy in Nevada and drive back

[@kylebowers1531]

The thing about running briquettes is that they create way more ash than lump so you have to be very diligent in cleaning out the ash after every cook or you will rust out your smoker. Not to mention all the filler used in briquettes.

[@jerbs1]

In what state was this video made? As someone packed in like sardines in FL, that back yard looks crazy. Edit: Nvm, he said Cali!

[@lynndollar1013]

Does it have a port for digital temp probes ?

[@juliewoods6534]

I have a question but first I want to say I am a stick burner and have been since I got my smoker 28 years ago. So I don't understand the bitter flavor if you use too much wood. So my question is, will it work if I remove that grate, start a fire in the bottom and feed it just wood?

[@altonfender5168]

Do you still like that gravity fed charcoal smoker the one that's insulated cuz I'm interesting and getting me a new smoker and I'm trying to figure out what's the best one to get and I like this one but I don't know if I need to stick with my offset smoker I'm trying to figure it out it's very hard and I always wanted to try one it's in a square box smoker gravity fed or offset one

[@Amc1787]

Which makes bbq better, propane offset vs gravity fed smoker?

[@MadScientistBBQ]

alonzo colbert Gravity in my opinion

[@brucerogers3253]

Can you pre-heat your smoking wood before putting it in the fireboxbecause preheating bypasses the white smoke stage of a fire thus creating thin blue smoke and you and I know that that is what we are looking for..

[@rameysavoie7442]

"Feather it brotha!" -Fed Smoker

[@zachkloss5131]

Are these available on the market?

[@franciscoortega2829]

I’m really liking this gravity fed method. I like to grill but love to smoke. My issue is heat management on a kettle is a headache. Question, I know water pans diffuse heat, I’m assuming more meats on the same cook will do the same. Will this require more babysitting until temps has been reached? Lastly can a wired probe be inserted - pinched in the door - without it affecting temps too much. Sorry for my ignorant questions but I’m totally new at this. TIA.

[@leefhead1]

probably, but id go through the chiminy.

[@1oldbluesheepdog]

Why can't I find these anywhere. Did they quit making them since the date of this video?

[@AndrewFromTexas]

Check Academy website mid August.

[@bgcyrus]

@@AndrewFromTexas any idea what the price point is going to be? I can't find an OCBP website to even find out any info on these.

[@scibbo3966]

Would you know if they have a distributor in Australia to purchase one?

[@MadScientistBBQ]

Scibbo I dunno. Give them a call www.bbquepits.com

[@jazzmaster9426]

Jeremy I’ve been checking all the Academy Sports stores in Oklahoma and can’t find any. Old Country Pits don’t sell any of the vertical gravity fed smokers on their website. I’m totally frustrated...do you have any suggestions on how I can get my hands on one of these? Thanks brother

[@uptonogd1]

I wrote Old Country BBQ and they said to look for them in mid-June.

[@JudeHilliard]

Still no luck finding this model for sale. Any idea where to find one for sale?

[@peterhart5882]

i have not seen these gravity feed charcoal cookers before. how do you shut them down? do you have to just let the charcoal burn until there is no more?

[@gettinbentfabrication9073]

I build custom smokers and omg that rack slop 🤦🏻‍♂️that’s bad I would never let that leave like that

[@invisiblekid99]

Why is the slop a bad thing? Does less slop stop the rack from warping?

[@gettinbentfabrication9073]

invisiblekid99 no when the racks Pop and twist and Warp it’s because it’s to thin has nothing to do with how much slop there is In the slide when you pull my racks out they drop a 1/8-3/16 that’s it and mine has locks where they can not be pulled all the way out

[@marcusfuentes8641]

Now the possibilities for these new creations is endless in the political point of view that will hold a session today this morning about everything that is going to change.

[@robhallmark3]

What did you do to add the thermometer?

[@david_reynolds3660]

One of your best videos in a long time Jeremy. I’m actually thinking about one of these fits very seriously so I hope you do put it through its paces and you get plenty of content out on it so that I know what I want to do. It’s all going to depend on you

[@MadScientistBBQ]

David Reynolds Well that’s a heavy burden! But I put up a rib video and I have a butt and a brisket in the fridge right now. Just waiting for the weather to clear up.

[@nanmer7135]

Anyone try filling it with only mesquite logs instead of charcoal?

[@kevinshoe2456]

own this exact smoker, at 1hr 45 min and only at 190deg. takes me for ever to get the temp to 250. i have chimney wide open and door cracked abuot 3" to get more air through but still takes forever!!! any ideas??

[@24Mangible]

I have this smoker also. Get the thermoworks billows with fan system or the fireboard 2 drive with fan unit. These are the best 2

[@marcusfuentes8641]

And all appliances are dangerous inside your home ; anything pluged in.

[@mbspoobah]

Zero luck finding this product by searching, Old Country apparently has no website. How much is this thing, and it's not on Academy's website either. Wow.

[@samuelsheff1007]

Does Old Country Smokers have they're own Website? Seems like the only place to purchase them is through Academy Sports. I live in Tampa< FL and we don't have one. the closest one is the Orlando area and they stay sold-out of the Old Country or they don't offer some of them at that particular location.

[@nickn9754]

Where can you buy these

[@outlawjjsmith]

Where is the link for this cooker?

[@MadScientistBBQ]

Outlaw jjSmith They have it on academy sports or you could call them with questions www.bbquepits.com

[@miklosbbq1634]

Need to get one how much are they

[@dalegush3855]

Shoot .... I thought this would be a Fedsmoker VIdeo.

[@eliyot5126]

How much is this puppy? Does the thermometer come with?

[@MadScientistBBQ]

Eli Yot I think the thermometer is like 20 bucks but is not included. I think it is $1299. You can call old country with any questions www.bbquepits.com

[@gleichg]

How hot can you get it? And every smoker I have seen that costs over 500 bucks comes with a grease spigot with a hook and bucket. A 1200 dollar smoker such as this should have a better grease removal system.

[@halpwr]

3:20 I think this is a 5 inch stem on this guy

[@anthonyd507]

My main skepticism is in having the vertical stacked racks. Wouldn’t the temp difference be pretty dramatic between the top and bottom rack? Have you tested it?

[@MadScientistBBQ]

Anthony D Low airflow and insulation keep it pretty even. The slow moving air allows the heat to distribute pretty well

[@rm5282]

@@MadScientistBBQ I agree, that concept is similar to how a kamado works. Since there is low air flow, you get a cooking chamber full of hot air with consistent temperature. There may be a .5° degree variance .

[@beasthunt]

My disappointment in learning that one cannot find this smoker.

[@bobdayton9608]

Does this work with lump charcoal?

[@MadScientistBBQ]

Bob Dayton It can but it can also get caught in the chute

[@michaelkennedy272]

I can't find that smoker anywhere. I can't even find an old country website. I get routed right to Academy Sports.

[@patrickquinn1482]

Nice video definitely going to look into this smoker. I really enjoy your videos.

[@MadScientistBBQ]

Patrick Quinn I appreciate it. If you have any questions you can give them a call www.bbquepits.com

[@kellypatterson8506]

I drive long haul semi I bet I could mount 1 of those on catwalk behind sleeperberth, with the outside metal not getting very hot don't have to worry much about excessive heat.

[@Joshua.M.S.]

What is the model if this smoker? I cannot find it anywhere online just looking up the brand + gravity fed smoker.

[@thejeffbellexperience]

Great video! Easy to follow along, straight to the point. I originally watched it to better understand how a gravity smoker works but now I have a better understanding of how to use one!

[@altonfender5168]

Are there website that you can go on and look at that smoker and see what it cost

[@imgumby6378]

Academy website says they don’t have their prop 65 warning in order to ship to California. Hopefully soon. Curious about fuel consumption also.

[@kevinholt4441]

Jeremy, please let me know if digiq can be placed on intake value. Nice video look forward to your cooks. Been patiently waiting for the gravity feed cooker.

[@MadScientistBBQ]

Kevin Holt You can definitely add a fan but are you wondering if it will fit?

[@kevinholt4441]

@@MadScientistBBQ yes will it fit

[@marcusfuentes8641]

God created everything in seven days and he finished his work.

[@jpritchett3879]

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?

[@marcusfuentes8641]

ANYTHING YOU CREATE HAS TO BE MADE OUT SIDE LIKE BAR- B- QUE

[@BigLewBBQ]

It looks like a fantastic idea for a smoker. Furthermore more no electronics either. No power cord and no noise!

[@MadScientistBBQ]

Big Lew BBQ Yeah the fact that it can run anywhere is nice

[@lynndollar1013]

Did this GF smoker make the trip to Kentucky ?

[@colinkobel2868]

Being insulated, I wonder how low can it go? Will it basically cold smoke for say salmon or even cheese?

[@krelemario]

Hi,great video..just a quick question does it have a insulation between hopper and cooking chamber or not..

[@bretthadley3047]

In other videos, you have mentioned a Kamado Joe, or WSM may not have a lot of flavor because you are using charcoal and wood. Just wondering if this is any different.

[@marcusfuentes8641]

Everything in stores that is made in doors is contaminated

[@marcusfuentes8641]

All tools will be created with new cooking method.

[@luckyedmonds4087]

could not get one but did buy a Masterbuilt Gravity

[@ZackGoFast]

Touch my camera through the fence. Fedsmoker

[@charlesdavis9306]

Hey Jeremy where did you get that 5 in thermostat because academy sports don't sell a 5 in. Old county one.

[@GoogleGoogle-sw3je]

Hey would you be interested in selling that ????

[@SimplisticsBBQ]

Great video Jeremy, I’ll definitely be looking into this cooker to add to my arsenal.

[@jonathankelly4477]

After 3 years how satisfied are you with this smoker?

[@ThatBourbonCowboy]

Great vid! Now, how would this stack up against say an offset smoker? May have been asked already, but curious as to flavors …. I’m thinking since we setup a lot of offsets with coal bases, adding splits, what’s the difference in taste here?

[@andeno10]

Are you Norm MacDonald's long lost son?