Smoker Review: Old Country BBQ Pits Over and Under Smoker

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My Old Country BBQ Brazos Review: • Smoker Review: Old Cou...

[@wes-yt]

Thanks for the review! Another excellent video from you! Love your channel!

[@curtymob2926]

I built an over under but I also built a rotisserie. I didn’t have a deflector I actually left it open to the fire like a poem fire pit and used it primarily for fat drippings. The back heat with the rotisserie works well for crisping but the convection swirl of smoke kind of helped with flavor and trapped some smoke in and conveyed it.

[@StoneMountainAdventures]

Great review man. I have the Pecos and love it. It meets most all of my bbq needs. I have wondered about the over under for some time now. Thanks for sharing.

[@BigLewBBQ]

That's one I've had my eye on for a while. I've been patiently waiting for your review. Thank you so much for such a thorough and honest review.

[@tommywoo1888]

Thank you great information, be getting my Yoder Cheyenne 7-2020 I am seniors, from LOS ANGELES

[@SKIPerformanceMM]

I had this smoker for a little more than 3 years. I kept it on a covered patio and cleaned it before and after every cook. It worked great the first couple of months but started rusting fairly quick. After the 1st year it was warping really bad around the fire box and had issues holding temp. I dont think i would buy another one.

[@barbecuefrenzy6355]

Awesome review...thanks for the info!

[@bluntweaponahs]

Yours is a much newer model so this may not be accurate for longevity, but I have abused mine now for about 5 years, in the elements, uncovered and smoking or grilling maybe 14 times a year at random times of the year. I clean it enough to use it, not after, and the only thing I do to protect it is spray it with old strained peanut oil from Turkey frying. I've had to replace the burn box coal holder and there are holes between the fire box and the smoke chamber, I don't have the flap. The metal is bent and leaks by on most of the doors. I run my air half off on the intake and smoke stacks and produce great flavor and rings with minimal bark (I probably wrap too early) it is a pain to heat up past 250 on the gauges even wide open but holds 215-225 for about 4 hours with a full fire box and no adjustments to air. From first burn I have had issues with the paint, and here pretty soon it will most likely be retired or sold and I'll make something with more thermal mass.

[@christianm.braithwaite2780]

I was recently trying to decide between the over-and-under and the Pecos. I was patiently waiting for your review to come out - but grew too impatient, and pulled the trigger. I bought the Pecos. After seeing your review, I'm glad I did. I came to the same conclusion re: fuel usage, and convective heat from the back of the cooking chamber creating a hot spot - so I'm glad to hear confirmation of those fears, even though I've never used one. Some tuning plates in my Pecos, plus the built in baffle, really work great to control temp.

[@jaimecobos8098]

Great review! How has this smoker held up for you? I just recently purchased one after watching your review and brisket video and love the way it cooks, but I've only cooked on mine 3 times and was wondering how yours has held up after 2 1/2 years. Thanks!

[@davidford3863]

I brought a bbq over and under pit I love it smokes real good I got a lot done in a short time

[@stephenemery2885]

I was gifted this smoker brand new when I first started smoking meat….it took a lot of learning….you have to have a bunch of little tricks to get a good smoke….that being said it still does a good job once you learn it but I would go for something more conventional….and this man did a hell of a job on the review thanks for the video it was fun to watch

[@nathanhelm2551]

Thanks for the review! Been looking at this smoker! Can you just use a piece of brick or something to prop up the damper slightly like 1/2 inch or so to help with heat to get in the cook chamber better?

[@mohamedsaid2227]

really need a video about cleaning the 500gal pleaseee and how it looks from the inside

[@bbqjunkie6230]

Awesome review bro!!

[@davidh.7305]

Thanks, great info. Have you tried a Pit Barrel cooker? I love mine.

[@033randy]

Can't wait to see your review on the char-griller grand champion. I bought one a couple of weeks ago at home depot and love it. would like to hear your thoughts on it.

[@SpLiC3]

Great review. Any questions i had you answered in the video. A lot of reviews leave me non the wiser.

[@M_Ladd]

On mine, I keep the flap open as much as I can so grease can't run back into the fire box and also have a hotter fire and that seems to help with the air flow and bringing the meat up to temp! All vents are a hundred percent open at all times! I keep the flap open on the inside with a small piece of metal I made.

[@Nagpadawala]

Fabulous review. Some questions : What is your opinion of the over & under concept . Is it a set it and forget is as in the gravety fed model. With modifications to the flap to keep it open at various levels, would that improve the quality of the cook ???? thanks