Old Country Vertical BBQ Pit One Year Review -Is It Worth The Cost?

[@duneattack]

Great review. You saved the best info for last. I think the thermometer/controller, and the fan are the key to making this smoker a really nice time and effort saver. Good job.

[@TheSmokingBeard]

Thanks

[@RayHarris-z5e]

Excellent review. Spot on in all of your comments. I have two, well worth the cost. Perfect for serious backyard cooks. Get a good controller and enjoy!!!!

[@TheSmokingBeard]

Well said!

[@RockDog645]

Nice video, thanks! Pros and cons are good to know. So I looked at your channel, but did not see any videos of cooks on this smoker, did I miss them? If not, I’d definitely be interested in seeing some in the future! One more thing: this smoker is usually referred to as a gravity fed smoker, not as a vertical smoker. Vertical smokers have the heat source directly under the box. Thanks again.

[@TheSmokingBeard]

If you check out my channel, I have tons of videos of me smoking with this smoker. Here is the link to my playlist using this Old Country Gravity Fed Smoker kzbin.info/www/bejne/iX6XYnmBmdeBa6M&pp=gAQBiAQB

[@RockDog645]

Thanks so much! Not sure how I missed them, but I definitely check them out!

[@JoeAnshien]

Can you get your pit to 500° with the blower? I love my Masterbuilt but know it will not last forever and would like something just like that will last. I like to cook chickens starting at 225 and ending at 500 because I hate rubber skin. Thanks

[@TheSmokingBeard]

Never tried it, but I'm more than sure that if your smoker can handle it, then yes. The Signals probe withstands temps up to 570 F.

[@Pmwiggins]

What did you use to attach the billows to the ball valve?

[@TheSmokingBeard]

They sell an attachment. On this specific model, it would be the 1.5 inch. I have the info on the video description. If you use my links, it helps my channel out. I'm an affiliate with Thermoworks. Let me know if you have any other questions. Thanks!

[@jackofalltradesmasterofnon7860]

What are your thoughts now around 2 years in? How are the Thermoworks products holding up?

[@TheSmokingBeard]

They have been nothing but solid. I use mine in every smoke. Worth the investment. If you're thinking of getting one for you, please use my links. It helps out my channel. Thanks!

[@pacopeso8474]

I have had a Green Egg for three years. I like using it for a smoker but limited to the amount of meat you can put on the grill.

[@TheSmokingBeard]

Yeah... I always look at cooking surface area when buying a smoker

[@panhandling4parts389]

I can not find the link to the board and fan. I found the fan but i don’t see the threaded attachment that allows you to attach to smoker. And which board. Could you share links to all parts you use to make thaw fan happen it be much appreciated

[@TheSmokingBeard]

All the info you are looking for is in the description of the video. The fan is under "Billows" and the thermometer is under "Signals". Let me know if you can't find it.

[@johnaustin8758]

Thanks. Good review.

[@TheSmokingBeard]

Glad you liked it

[@coachneal3437]

What size briskets are you typically cooking? I am looking for a smoker that can hold around 6+ 12 lb briskets. Can this hold that much?

[@TheSmokingBeard]

Not even close. At best, you can maybe fit 3 decent size briskets.

[@coachneal3437]

@@TheSmokingBeard thank you. That's not going to work.

[@lordsaunderssmokehouse]

Love your videos man. This video was one that I definitely watched several times before buying mine

[@TheSmokingBeard]

Thanks... I just subscribed to your channel. Good luck. The 1st 1,000 subs are the hardest. Seriously look into getting the thermoworks system. I have links on my videos. It helps my channel out since I'm an affiliate. You're gonna love your smoker. If you're looking to get a smoke ring... look no further.

[@lordsaunderssmokehouse]

@@TheSmokingBeard Thanks for the early support, I very much appreciate it. The BBQ community is awesome, and having a YT channel has made it even more great. Your channel is great, and I'll for sure use your affiliate link when I go in for the temp system.

[@stacypressley4811]

Thank you for the review.

[@TheSmokingBeard]

Glad it was helpful!

[@stevetimko1461]

Can you smoke at 150 degrees with this? thanks for the video.

[@TheSmokingBeard]

Yes... you can close the air intake to control the temp. I'd recommend you get thermoworks signals with billows system to make sure it stays at 150F. Let me know if you need more info.

[@RobB-pp2hs]

So where does the grease drip out of and where does it go

[@TheSmokingBeard]

There is a drain located on the left side of the smoker. It drains through there. Unless you catch it with a bucket, it will drain to the floor.

[@kieronbutler457]

If you want to add a valve to the drain, it is 1-1/4 inches.

[@encrypteddreadlocks9651]

On the fan kit for is the old smokey 2 or 1.5?

[@TheSmokingBeard]

1.5

[@TheSmokingBeard]

Old smoky? Not sure, but on the Old Country it's a 1.5

[@askaryambus]

Which Billow mounting kit needs? 1.5” or 2”?

[@TheSmokingBeard]

1.5

[@askaryambus]

@@TheSmokingBeardthank you!

[@moinevarez3317]

Hi bro, I have a question. I'm about to get me this unit, I currently own the Masterbuilt 1050, do you think the Old Country Gravity Fed, could be an upgrade from the Masterbuilt?

[@TheSmokingBeard]

Upgrade all the way! It is insulated and keeps the temp very well. I highly recommend getting the ThermoWorks Signals and ThermoWorks Billows to help with temp management. I have links on the description below that helps my channel out when you buy through them. I also have a ton of videos of me using the system. Since I bought the ThermoWorks System, I've used it on every smoke.

[@moinevarez3317]

@@TheSmokingBeard thanks, unfortunately for your channel, I already own that system (the Thermoworks). I'm already subscribed to your channel and I love it, you are the best on this segment, but I feel like you need to upload a few more videos to keep your audience .

[@TheSmokingBeard]

@@moinevarez3317 I have some videos up my sleeve. Thanks for the advice.

[@moinevarez3317]

@@TheSmokingBeard awesome! I'd love to see more videos from your channel. I have another question and since I noticed you have an offset smoker too, how do you compare the smoke level to the offset?

[@TheSmokingBeard]

@moinevarez3317 The smoke is very consistent on the gravity fed smoker. I like to layer wood chunks between the charcoal to give it that extra little kick of smoke flavor.

[@jai11301966]

Can you make beef jerky with a temp of 165

[@TheSmokingBeard]

Yes you can. I would recommend getting the ThermoWorks Signals and Billows to help you maintain the perfect temp. I have links on the video description if you're interested. Clicking on the links helps support my channel. Thanks

[@jai11301966]

Thank you

[@jai11301966]

I live about 2 hours away from Laredo Texas. I'm considering going there where they make the smokers and purchase one

[@TheSmokingBeard]

​@jai11301966 I've used this smoker with the ThermoWorks Signals and Billows fire management system on almost every smoke since I purchased it. I strongly recommend the ThermoWorks system if you want to keep it at a consistent temp. You set the temp you want and the system takes care of the rest.

[@jai11301966]

Thank you. I've been making beef jerky as a small business. I've been using Masterbuilt 800 it works awesome but I'm limited with the square inch space. I've seen these old country gravity smokers at academy . I personally think the mark up is a bit steep. Therfore I think I'll make the trip to Laredo. Thank you so much for the advise

[@michaeldowns64]

What cover are you using in this video?

[@TheSmokingBeard]

The link to the cover is on the description of the video. Let me know if you can't find it.

[@miguelcortez5829]

Great video I've been wanting one of these for a while they're hard to find in stock one question is does it come with ash pan

[@TheSmokingBeard]

No it doesn't.

[@charlesrocks]

Lots of pros here. Best smoker I’ve used. Offsets are great, but I’ve got to work man. Set it and forget it.

[@TheSmokingBeard]

Thanks 👍

[@hammer1bad]

If you heat that dampener up with the torch, it will move EZ you don’t have to beat it with a hammer

[@TheSmokingBeard]

Thanks...

[@Smoke_N_EmbersBBQ]

Agreed you just need the heat to loosen the gunk

[@shawnneiman9412]

How many 8lb pork butts can you fit? Also how many racks of ribs?

[@TheSmokingBeard]

6 for sure, but if you don't mind them super close to each other, about 10-12

[@hogtherapybbq2513]

You could get some cleaner to get rid of the built up grease on your exhaust

[@TheSmokingBeard]

Thanks

[@donhgr]

Absolutely put a piece of foil on that charcoal shoot door on top to save that seal

[@TheSmokingBeard]

Good idea... thanks

[@reltius2993]

dont think you can really complain too much about the price, an Assassin which is similar sized is twice the cost... just like their offset, fraction of the cost compared to other high end offsets

[@TheSmokingBeard]

Still... it's a good chunk of change to be dropping all at once.

[@donhgr]

Go price a Stumps, this is a starter smoker at this price point

[@TheSmokingBeard]

For me... it's a lot of money... maybe when I hit it big I'll look to upgrade. LOL

[@rondent2879]

Some of your cons are more of a case of you leaving it out in the weather and basically not taking care of it. I seen a video of this on Mad Scientist bbq and I was skeptical mostly because of the price and I've seen other videos showing air gaps in welded seams etc,I wouldn't touch this smoker.

[@TheSmokingBeard]

I bought a cover for it. Leaving it out in the weather? You do know it's a smoker and not some fragile item. It's meant to be outside. It's not an inside smoker. Buy it or don't buy it. That's totally up to you. I've been happy with mine. No issues with the welds. I guess I got lucky with a well built one. In the end, smoke on whatever makes you happy. Keep rollin' Smoke my good man.

[@juliewoods6534]

I can tell you have used it a lot so you know what you are tlking about.

[@TheSmokingBeard]

It's my go to from the moment I bought it.

[@alextorres6333]

😢😢😢😂

[@TheSmokingBeard]

🤔

[@robertchaney1354]

You're wrong about the smoke ring, a smoke ring can be achieved in an oven.

[@TheSmokingBeard]

How do you get a smoke ring in an oven that doesn't produce smoke?

[@correctionalofficer4lockdo763]

No water pan! They should at least have a system like Lone Star for water to be used! No holders for sausages! Ridiculous! The wheels are pathetic! No way is this smoker worth more than $700! Sad for purchasers of this garbage! My prayers!!!! I am in the process of researching a Cabinet smoker for my arsenal. Old Country is out of the picture!

[@TheSmokingBeard]

It is pretty high up there but man can it hold temp.

[@lowdownone]

Lots of drama there

[@CriticalTimez]

NOOOOO WAAAAY!!! TOO EXPENSIVE!! TOO HEAVY!!! GOOD BYE!!!

[@TheSmokingBeard]

It's not for the faint a heart... but I wouldn't trade mine for anything.