Old Country Insulated Gravity Smoker - First Brisket

First brisket in the OCIGS! Mentioned links and videos below:
Weber Charcoal Rake (www.amazon.com/gp/product/B01...)
Lump Charcoal Test ( • WHICH LUMP HARDWOOD CH... )

[@correctionalofficer4lockdo763]

I can't wait to load up my smoker from Matt's!

[@epickleuva]

Thanks for sharing! I’m so jealous of the smoker. Can’t wait till they put it out again

[@xaisxyooj5744]

Really great reviews on this new smoker. Thank you.

[@patriciamattie4732]

And I switched to Royal Oak Lump charcoal , no fillers in that . I had the same issues you did using briquets .

[@Rowbottom46]

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

[@berryhillbbq3977]

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.

[@michaelconnolly8998]

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.

[@davidball8]

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.

[@BigDizzad]

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.

[@toms4980]

I have a question, I found you on KZbin, 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.

[@markwilson1316]

Can anyone tell me where to get one of these smokers?

[@ShipMonster]

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

[@Ryansbbqnbrew]

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.

[@jaygerber2767]

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?

[@marcnewbern2062]

What type of casters did you install on yours?

[@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?

[@mauricecox5239]

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.

[@Gonzo1968]

210-15 for brisket low and slow and it won't burn up..

[@markwilson1316]

Where did you get this smoker. I have been trying to find one at my academy sports, with no luck.

[@apexpredator40]

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?