I purchased the All American Angus the weekend before xmas 2018. "Out of the box" the temp diff between the middle of horizontal and bottom of the vertical is about 100~150°F (Digitally checked on the grates). With a 3/16"x14.5"x26" tuning plate in the horizontal, using progressively larger holes up to 1.25", I was able to shave that down to approx 25~50°F diff. The dual stacks is not just for looks! I found that by closing one off your horizontal will maintain a much higher temp, while the vertical stays cooler, with both stacks opened all the way, the temp will equalize between the horizontal and the vertical much more. The hot box side *VENT* does not leak! I've ran so many leaking smokers in the past, I could shut off the side vent and still have good enough airflow to maintain a good smoldering fire. The vents on the Angus will straight up extinguish the fire if you close it off completely. I found that the hot box vent, on the Angus, at about 25% was more than adequate to maintain a temperature around 250°F. Over 1600sq" of cooking surface (not including the hot box grate)! Without adding a 4th grate to the vertical, you're looking at least 6 large pork shoulders and 2 large briskets all at once, with room to spare. The horizontal alone was able to smoke 6 loin (baby back) ribs with good spacing between. Now, here's some not to awesome news: everything other than the hot-box vent is a leaky S.O.B.; I highly recommend anyone looking to get the Angus to also buy some sort of gasket (LavaLock or something similar). The hot box lid (although it's design appears that it would prevent leaking) leaks, the horizontal lid leaks and the vertical door leaks. Get some high-temp food safe gasket and prepare to put it on just about every door or lid. Also, unfortunately, Old Country BBQ Pit "support" is practically non-existent. Their website is stuck in the 90's, one of their phone #'s is invalid, the other goes to a voicemail blackhole and if you email them about parts, good luck getting a response in under a week and the response won't be very helpful when you do. If you want to add a 4th grate to the vertical or if you want to add a tuning plate or a charcoal grate to the horizontal, prepare to contact your local metal or welding shop to have it made for you, or if you already have the tools and talent to weld, DIY. Overall, I'm very happy with the Angus. None of the cons above came as a surprise, because I had done the research prior to purchasing. With some DIY I was able to correct some of the issues I had with it "out of the box". I needed something with a lot of cooking surface for the giant family BBQs that I have on occasion, if it were just me and the wife I would have picked up the Brazos instead.
You can get more heat in the vertical section relative to the horizontal by increasing the airflow. This is done by leaving the firebox door open during cooking and opening the stacks at least halfway.
I have had the old country over and under for almost 5 years now. I absolutely love it. Holds up great. Every spring/summer I just give it a cost or two of paint.
cook on the stove, light a napkin on fire and place it in the general vicinity of the food for that sweet sweet smokey flavor. be careful not to burn your house down.
@@ernieD I just bought the Oklahoma Joe side by side for $299 and man let me tell you best $300 every spent. I did two racks of ribs my forst time ever and man were they delicious and juicy. My family is filled with shit talkers 😂 and believe me they loved them. I was waiting for the shit talking because I bust everyones chops about their smoking when its bad and they loved it. They thought I had my pops smoke them for me.
I build a uds for $240 in one day and it looks just like the $800 gateway. It works great, doesn’t take up much room, and is easy to move. I would definitely go that rout until you can afford a $1000 offset
I've got a $100 Brinkman smoker. Just cooked a 12 lb pork butt last weekend. Turned out amazing. No need to spend a freaking grand on a smoker unless you're doing it for a living.
Exactly! I had a Brinkmann and used it for 10 years before I passed it on to my son when I bought a Green Mountain pellet smoker. I love the pellet smoker but miss my Brinkmann.
@@daviddixon2166 I've had a couple of them in the last 20 years or so. Probably the most versatile little grill I've ever had. I've smoked turkeys, hams, ribs, pork butts, plus you can grill burgers, steaks etc. You can move the charcoal around from all the way on the bottom for smoking to the middle for stuff like pork tenderloins or move it all the way up top for steaks and burgers. It really does do it all. Great little grill.
I got a bbq from walmart for $23 been using that to smoke. I just place the coal to the side maybe occupying 25-30% of the grill is hot coal, i throw the wood chips on top. Works GREAT
Thanks to you and uncle b I got the pecos. I have had it for a year. Can’t compare the smokers to the other smokers. Very satisfied with the pecos. The only mod I did was firebrick. Thanks for the information. 😊
As a former Traeger+ user, I have to say that switching to Asmoke was one of the best decisions I've made in my grilling journey. The portability of Asmoke, which is battery-powered, has made it the perfect companion for all my outdoor adventures. The precise temperature control within 5°F ensured my meals were always cooked to perfection. The choice of different flavored wood pellets also added a unique touch to each meal. With the ability to remotely adjust the temperature and monitor food, not to mention the convenience of creating and sharing recipes via the app, Asmoke has proved to be a worthy investment. For anyone on a budget, this is definitely the right smoker for you. #Asmoke
I went from offset to pellet smoker about 5 years ago. It was initially disappointing. I got to where i liked the food off of it. It cooked beautiful food, but the flavor was never there. Finally got rid of it. Going back to offset. Way more work and much more room for error, but flavor is far superior.
"Amen Brother... Amen" I have been in the (professional) BBQ Family for over 60 years... ALWAYS... Wood or Charcoal/Wood. Since I am coming out of retirement and want to Re-Open a BBQ stand but mainly for BEEF JERKY... I thought of the Pellet Stove/Smokers... since I'm almost 70 years old, thought that would be easier to handle... BUT... I just can't do it... I want REAL Wood Smoke.... Smoked BEEF JERKY Even thought of Dehydrating the Beef Jerky... NO... I want Smoked Beef JERKY..... The BEST of the BEST Go Big or Go Home. What is funny.. I have a Huge Pecan Tree outside that really needs to be cut down. The cost of wood is unreal... That tree is just begging to become wood for a smoker BAHAHAHA
I couldn't afford an expensive smoker so I got a oklahoma joe's smoker and it's been awesome. If I had plenty of money I'd probably buy it again because it's heavy duty and the food comes out great and that's all I need.
very good video, one thing I like to do is in the last hour of cooking, I throw in a full bulb of garlic and a large yellow onion cut in half on to my coals to add a great smoke flavor to my BBQ.
Thanks for the advice. Not only did I not know how to do the fire box when I got mine- therefore it's mostly been used as a grill- but I didn't know how to care for it. So now, after 5 years, mine has rusted through where the box and the chamber meet and is beginning to rust through in the bottom of the chamber. So soon, I'll be in the market for a good smoker on my budget ($300 or less). Showing me kinda what to look for is a big help. Thanks for all you help videos. I'm learning a lot. I managed to offset smoke a leg of lamb successfully for new years in large part due to your teaching.
I have used some off set smokers and other types as well. If you don’t want to babysit a smoker, check out a pit barrel smoker. Very easy to use , food turns out great. Those barrel smokers have helped people win at Memphis in May national bbq championships. Then it all depends on what people like, each person is different.
I like how the video is on picking the right Smoker but then he doesn't know what the hanging rods are for at 5:55. Lol. Like they say, no matter your experience, there is always something to learn. I learned a lot from this video. Keep up the great work.
I've owned the Pecos for around 2 years. I also own a Lone Star 24x36. To be honest, the Pecos holds temp much better and uses much less wood. Hope this helps feedback! The Pecos is AMAZING, especially after 4-5 cooks and the seasoning seals up any leaks.
@@MadScientistBBQ is the old country Brazos smoker really worth buying. I'm looking to get into smoking food but I want a good and something I don't need to make much modification.
@@MadScientistBBQ will the pain come off. I had a Oklahoma Joe's smoker and I seasoned it and the paint started coming off. So I returned it was bummed from that happening
Just to clear somethings up, Academy still sells the Smokehouse and Wrangler, eventhough neither are still on the website (God forbid they discontinued these products!!!). The Wrangler they have now is just like the original version and very thick and durable. The smokehouse, although thinner, is a great choice.
Most Traeger owners in the Facebook group admit they can't tell the difference between pellets, no one has ever said it put too much smoke flavor with a pellet grill. I use mine 3 or more times a week but it's more of a outdoor convection oven that runs on pellets.
I respect the fact that you have no problem recommending smokers that many other "pros" would call cheap. A lot of folks new to bbqing will get a lot of sticker shock at the price of pits. When watching all these other channels, some of these guys have thousands of dollars worth of pits, with many costing thousands each. Jambo pits anyone? Chances are if your pit is to blame for all your culinary disasters, news flash, the problem probably isn't the pit...it's you. I'm not an offset guy (too lazy) but would have no problem buying one of these you recommend if I was.
I have gone from fiddling with the fire offset smokers for years to now, just a couple pellet smokers. Set it up, and enjoy Saturday fishing and come back to some good smoky meats.
Yes.. That is what I was thinking... I love that little box.. Not counting the fact it is Flat on Top where you can keep things warm... or cook something too.
I bought a OKJ offset from Lowe's couple years ago. I'm currently upgrading it as the welds are poor and air it has horrible air gaps. I'm welding it all up and I'll repaint it. I'm in the market looking for a propane or air tank to build my own.
I've gone through many smokers in the 45 years of cooking. Big tip. Get the thickest metal you can afford. The smoker will last so much longer. The thin metal ones are good for 3 or 4 years before they start rusting through.
$299 you can get an Oklahoma joe broncho barrel smoker, that secondary can be used for grill depending on where the fire basket is. The thing is built like an absolute tank too. It’s the size of a trash can and weighs 140 pounds
I decided several years ago to buy a Lang smoker. I really like it though it would have been nice to have seen your video back then. The tips you give on what to look for and consider before purchasing a smoker are helpful. And your tutorial on cooking brisket made my Christmas dinner a great success. Thank you for the work you do.
Absolutely. You can get an "upper deck" grate for fitting 50% more meat in them, too. So many benefits to a weber kettle. Splurge and get the one with the better ash pan, if you can, but no need.
Hey Jeremy, great video 👍 I recommend the same thing to a lot of people who want to get into bbq with an electric smoker....I always try to steal them towards pellet cookers because it’s the same easy to use but with real wood fire cooking and not just an oven with smoke. Have a good one
If you gonna smoke meats every 3 months or twice a year the weber 22" works great and its a lot cheaper, if you going to spend 1000 dollars on a smoker you better use it every weekend
Folks, I'm interested in the large pellet smoker Mad Scientist shows at 7:40. After a search it is the Outdoor Gourmet Triton XL Pellet Grill made by or for the Academy store he's doing this review in. Just FYI. I like the look of the rig so I'm taking a chance on it.
I’m just getting started. I bought a Oklahoma Joe as a starter and I already regret it. Thank God I bought used for cheap. The fire box is bolted on and is two pieces which has a seam around it, most people use a high temperature silicone to seal it. There is a huge gap around the smoke stack also. I guess they’re mad to be shipped in a box. Thanks for the review. I need something with thicker metal and wielded opposed to bolted. I’m going to look at the old country for a better start.
Welcome to Texas! I’m in the market for an upgrade to my Ok Joe longhorn and was looking at this Brazos. Very informative and I think what my next pit is going to be!
Was looking forward to picking up the Pecos, but Academy doesn’t ship to CA... looks like I may be stuck with the Char Griller Grand Champ... wish me luck!!
Jeremy, I appreciate what you did here. Academy is a decent place for many Smokers. I however found more options for Old Country at Uvalco in Uvalde TX. But what sets Academy apart are the shipping options. What I consistently encounter online and people I associate with are more people are either going for pellet if they are spending money or a cheap offset smoker and they actually cringe to even spend over 200. Even the price of an Oklahoma Joe smoker they balk at and wait for sales. Then they get a cheap garbage unit and get frustrated, mod it while still having issues controlling consistent temps and so they then go for a pellet. I see about 2-4 Oklahoma Joe/Charbroil units for sale every month and usually only a few cooks completed in them. For most people, I think the Peccos is a fantastic value. And it ships! But they will not spend that price unless it’s a pellet.
Provo Pit Barbecue I get you. I don’t love pellet cookers and I always tell people not to get cheap offsets. They will ruin their meat almost every time. I think a good quality offset produces the best results.
One smoker in the OCB line that is missing (inventory issues, not showing up on the website...or so help me, they discontinued it) is the Wrangler. It's the middle ground between the Pecos and Bravos with 3/16" main cook area, and maybe 1/4" door...I could be wrong. But for under $600 I have absolutely loved it. It was my first foray into off set smoking and I am so happy with it. I will say, if I do decide to upgrade I am going to put the cash in for a smoker that is offset and has the vertical chamber. There are a lot of cold smoke opportunities I may be missing out on with a standard offset. All said. Great video.
Awesome video. My 2 chamber was a nightmare to keep at 125° to 150°. I'd blink and it was 400°. So I'd close the oxygen slide and it would be around 75°. I don't have that kind of patience. I just got a pellet smoker and the only draw back is the smoke flavor. Granted it has 5 to 7 huge holes in the back that can't help the situation.
Jeremy, great walk through! I have the Pecos and have had it for 2 years and the fire box is already starting to have problems of the metal thinking out. We use it multiple times a week. We should have gone with the Brazos. However when shopping nthe other day we saw the Angus as well and loved the vertical box too. I did not catch that it was only 3/16" though. That makes a difference. Thanks for the video!
I'm glad that you talked some about that spectrum of barbecuers. I'm on the end that loves to be out all day managing the fire. It kind of forms of special connection with the meat for me. (Not like a romantic connection or anything although at this stage in life, I might not rule that out... just kidding!) I always mess something up but it still tastes amazing. It's like I can taste the work that went into it. Also, I can't think of a better way to spend a day than to just sit around with friend and family and just enjoy time together. Of course, you can spend time inside with friends and family with a pellet smoker...
Thanks for the video, I actually smoked my first Brisket New Years eve. using some of your tips and it came out great, I lost some tenderness but cooking it in my Camp Chef propane smoker that hates wind and it was sustained winds of 12mph. so it was tough to keep it at 250F. I wish we had a place to buy decent smokers at, about the best I can do locally is Lowes that sells a Oklahoma Joe Longhorn for 300 bucks.
AnglerX Academy ships for relatively cheap. That’s what I did. When I bought my brazos shipping was 99 bucks. I think it is more now but still reasonable. They brought it to me in LA
Hey Jeremy, I'm on the other side of "G" town of Greenville, TX. I too was looking at the Over and Under. But man, after seeing reviews on Academy and seeing how thin the metal was, I'll probably stick with an Off-set Smoker. I hope with Summer being over and Fall around the corner (Well, whenever Summer & Fall finish battling it out lol) these will be on a clearance to get better pricing. 👍
I have the Pecos...the only warning I would say is: inspect your Old Country Smokers VERY thoroughly, the build quality on the Pecos doesn't seem as good as the Brazos...I had to look at 20-30 of the Pecos ones at 4 different Academys before I found one I liked. But it's a GREAT smoker for the $$$, love my Pecos!
Been watching a lot of your videos about smoking. Wasn't sure if I'de have the patients to wait so I built a mini WSM to see if I can handle it, I'm hooked! Thought about moving up to a larger WSM or a pellet smoker. Since I still use my mini WSM maybe I'll give an offset smoker a try. Keep up the great work! Thanks for posting reviews for us newbies!
The Pecos seems like the winner for me. Just wish they were sold in more stores. I live in the suburbs of Chicago and shipping from Texas is $150...still, it seems I won't be able to find anything better even for $550
For ease I have been recommended to get the webber smokey mountain. They say it's easy to control and you get more smoker flavor than with a pellet.thoughts?
Most of the smokers reviewed are not really available or expensive to ship in the Northeast. Any thoughts on reviewing some cost effective backyard smokes available in the PA or NJ area. I’m close to meadow Creek but they don’t really have anything under $3K.
While Id love to get a nice offset. I get good results on my Weber kettle for now. I got whats called a Smokenator. Its basically the firebox that mounts in there for indirect cooking. Ribs, pork butt and briskets have all come out good. I started out with the electric smoker box but got good with the Weber and pretty much do it all on that now.
Is it worth using the top rack for smoking meat? I would think it would be cool to make a full size slide out grate for the top. Is it worth doing or is the top only good for warming? Can u achieve atleaste 250 275 on top grate
We have a very limited selection of smokers for us here in Utah buddy. I bought a Weber Smokey mountain. But I’m looking to upgrade to an offset smoker soon
I would like to see more of the over/under too. Jeremy thought it didn't flow enough. I wondered if hacking the baffle on the bottom to open more would make a difference. I'm an engineer, and it just seems like that type of smoker has potential.
@@pwells1966 Check out Good One smokers if you like the design of the Over/under. They are more expensive but work very well. I own the GO Open Range and the GO Marshall and I really like this design over an offset.
Brilliant video. Just a shame we can't get any of those BBQs here in the UK. I've had to get a Char-Griller that I am in the process on modding. Even half modded (chimney stack at Grate level, thermometers are grate level) still cooks really nice meats though, not that I have tried doing something like a Brisket (yet!). Looking to try to make it a bit more leak proof next. That's the issue with these half barrel ones without a proper lid I guess.
Love my charcoal smoker. Small and great for ribs and chicken. But I really want to get a pellet smoker or an electric smoker for brisket. I can do it on my smoker, but watching it for 12 to 18 hours is not for me. Love the video, thanks for it.
Jeremy, awesome review on the stick burners! I have had several, but I'm getting on up in age and decided that long cooks were just too much work with stick burners trying to maintain fire and heat. I went with a high quality pellet grill/smoker. The Yoder YS640s and WOW! I have been getting as good if not better results on the long cooks as I did with the stick burners but with a fraction of the work. That means I can enjoy my finished cooks a lot more. A plus with the Yoder pellet smokers is that you can actually grill on them with grill grates over the open fire from the pellets. You should do a pellet smoker comparison for us old guys too tired to maintain the stick burners. Also, Weber is going to release their Smoke Fire series of pellet smokers in the very near future. Early reviews are very good! Keep on smok'en man! Love your presentations!
To bad they won't send you the all american angus smoker to test out. Im hoping to get one around fall! Currently been running the pecos for 2 years & its awesome. Looking for some more cooking surface. Just curious how the big boy runs!
I’m looking to add a new smoker to my Weber kettle and my wsm but can’t decide there is way to many offset options. Massachusetts is not a easy place to find good quality smokers.
I have an old cheap Brinkman and I am, looking to upgrade, this has been really helpful. Have you ever tried the Orion? I am now considering either the Orion or the Pecos. Thank you for all of your videos.
I am in my 80's and my wife and I recently downsized to an apartment. Consequently I am looking to simplify my BBQ process. After much research, I recently purchased a Camp Chef Woodwind SG pellet grill (I am awaiting arrival). I want to try the hot and fast process but I understand the pellet grills do not put out a lot of smoke at the higher temperatures. So...I am looking. Into smoke tubes etc. Do you have any knowledge of pellet grills that you could impart?
The Camp Chef does a nice job of providing smoke at the low temperatures, that's what smoking is, low and slow. On the Camp Chef SG model, the SG stands for slide and grill, you pull the lever which pulls the heat deflector away from the fire pit. Then you crank the heat up and cook off the flame. If you want more smoke flavor I would suggest you smoke it at a lower temperature first until you reach your desired temperature, then sear the outside on the side kick if you got it with your Camp Chef, or take the food off and crank the heat up all the way, pull back heat deflector and try searing it that way without the heat deflector on using direct flame.
Looking at a smoker fabricator that makes smokers. His smokers are 11gauge steel. Is this good enough to be a good smoker or those it need to be thicker. Thank you in advance for your time.
I really wish that Old Country smokers were available in a lot more places. There is no where I can buy one here in AZ. I can order online from Acadamy, but then its another $150 for shipping. 😒
BRAZOS 00:41
PECOS 1:50
OVER/UNDER 3:30
ALL AMERICAN ANGUS 5:03
PELLET SMOKER TALK 7:38
Jamaica news
Clay Watson
No comments on Oklahoma Joe's Smokers?
Yt
I watched the whole video before seeing this statement lol. First video I didn't go straight to comments.
The one with the vertical smoke chamber looked very similar to a line star grillz cooker.
I love this guys videos he holds nothing back no secrets he tells all I’ve learned so much from his videos thanks for sharing
I purchased the All American Angus the weekend before xmas 2018. "Out of the box" the temp diff between the middle of horizontal and bottom of the vertical is about 100~150°F (Digitally checked on the grates). With a 3/16"x14.5"x26" tuning plate in the horizontal, using progressively larger holes up to 1.25", I was able to shave that down to approx 25~50°F diff.
The dual stacks is not just for looks! I found that by closing one off your horizontal will maintain a much higher temp, while the vertical stays cooler, with both stacks opened all the way, the temp will equalize between the horizontal and the vertical much more.
The hot box side *VENT* does not leak! I've ran so many leaking smokers in the past, I could shut off the side vent and still have good enough airflow to maintain a good smoldering fire. The vents on the Angus will straight up extinguish the fire if you close it off completely. I found that the hot box vent, on the Angus, at about 25% was more than adequate to maintain a temperature around 250°F.
Over 1600sq" of cooking surface (not including the hot box grate)! Without adding a 4th grate to the vertical, you're looking at least 6 large pork shoulders and 2 large briskets all at once, with room to spare. The horizontal alone was able to smoke 6 loin (baby back) ribs with good spacing between.
Now, here's some not to awesome news: everything other than the hot-box vent is a leaky S.O.B.; I highly recommend anyone looking to get the Angus to also buy some sort of gasket (LavaLock or something similar). The hot box lid (although it's design appears that it would prevent leaking) leaks, the horizontal lid leaks and the vertical door leaks. Get some high-temp food safe gasket and prepare to put it on just about every door or lid. Also, unfortunately, Old Country BBQ Pit "support" is practically non-existent. Their website is stuck in the 90's, one of their phone #'s is invalid, the other goes to a voicemail blackhole and if you email them about parts, good luck getting a response in under a week and the response won't be very helpful when you do. If you want to add a 4th grate to the vertical or if you want to add a tuning plate or a charcoal grate to the horizontal, prepare to contact your local metal or welding shop to have it made for you, or if you already have the tools and talent to weld, DIY.
Overall, I'm very happy with the Angus. None of the cons above came as a surprise, because I had done the research prior to purchasing. With some DIY I was able to correct some of the issues I had with it "out of the box". I needed something with a lot of cooking surface for the giant family BBQs that I have on occasion, if it were just me and the wife I would have picked up the Brazos instead.
Hey man this is tremendously helpful! Thanks so much
You can get more heat in the vertical section relative to the horizontal by increasing the airflow. This is done by leaving the firebox door open during cooking and opening the stacks at least halfway.
Yeah I just got one two weeks ago, about 5 Cooks now. I was very impressed. Great smoker in my personal opinion.
I have had the old country over and under for almost 5 years now. I absolutely love it. Holds up great. Every spring/summer I just give it a cost or two of paint.
EXCELLENT VIDEO as Always...
Thank YOU so much for doing all of these GREAT videos.
I prefer Brazzers
Benji Smith the worlds greatest
😂👍
😂
But $1000 for a grill? I mean shit. But if yall swear by it i guess ill save
@@Sicnesses23 that wasn't what benji was referring to. i'm marginally embarrassed that i know that...
I have a Brazos smoker and it performs great. No complaints in the least. I highly recommend it.
It is 5 years later... Do you still have the Brazos?
You didn't cover the $150-$400 range for us poor folk.
cook on the stove, light a napkin on fire and place it in the general vicinity of the food for that sweet sweet smokey flavor. be careful not to burn your house down.
Weber Smokey mountain
Yup, I'm looking at the Pit Boss 340-440, electric, pellet smoker, bout $200-$300.
Bro in law cooks alot on his PB700. Food always comes out good.
@@ernieD I just bought the Oklahoma Joe side by side for $299 and man let me tell you best $300 every spent. I did two racks of ribs my forst time ever and man were they delicious and juicy. My family is filled with shit talkers 😂 and believe me they loved them. I was waiting for the shit talking because I bust everyones chops about their smoking when its bad and they loved it. They thought I had my pops smoke them for me.
I build a uds for $240 in one day and it looks just like the $800 gateway. It works great, doesn’t take up much room, and is easy to move. I would definitely go that rout until you can afford a $1000 offset
I've got a $100 Brinkman smoker. Just cooked a 12 lb pork butt last weekend. Turned out amazing. No need to spend a freaking grand on a smoker unless you're doing it for a living.
Right and plus its about the person who doing the cooking if u know what u doing it doesn't matter what u cooking on its gon turn out great believe me
Exactly! I had a Brinkmann and used it for 10 years before I passed it on to my son when I bought a Green Mountain pellet smoker. I love the pellet smoker but miss my Brinkmann.
@@daviddixon2166 I've had a couple of them in the last 20 years or so. Probably the most versatile little grill I've ever had. I've smoked turkeys, hams, ribs, pork butts, plus you can grill burgers, steaks etc. You can move the charcoal around from all the way on the bottom for smoking to the middle for stuff like pork tenderloins or move it all the way up top for steaks and burgers. It really does do it all. Great little grill.
u right
Jim M agreed!💯
I have a $200 Char-Griller smoker and I can smoke with the best of them!!
The best one I have is the 2 Char-broil American Gourmet 40” offset smokers i got for 20yr anniversary gift where I work.😎
I got a bbq from walmart for $23 been using that to smoke. I just place the coal to the side maybe occupying 25-30% of the grill is hot coal, i throw the wood chips on top. Works GREAT
$23.00 ????
What Smoker did you buy for $23.00?
That would be amazing.
Thanks to you and uncle b I got the pecos. I have had it for a year. Can’t compare the smokers to the other smokers. Very satisfied with the pecos. The only mod I did was firebrick. Thanks for the information. 😊
As a former Traeger+ user, I have to say that switching to Asmoke was one of the best decisions I've made in my grilling journey. The portability of Asmoke, which is battery-powered, has made it the perfect companion for all my outdoor adventures. The precise temperature control within 5°F ensured my meals were always cooked to perfection. The choice of different flavored wood pellets also added a unique touch to each meal. With the ability to remotely adjust the temperature and monitor food, not to mention the convenience of creating and sharing recipes via the app, Asmoke has proved to be a worthy investment. For anyone on a budget, this is definitely the right smoker for you. #Asmoke
I went from offset to pellet smoker about 5 years ago. It was initially disappointing. I got to where i liked the food off of it. It cooked beautiful food, but the flavor was never there. Finally got rid of it. Going back to offset. Way more work and much more room for error, but flavor is far superior.
"Amen Brother... Amen"
I have been in the (professional) BBQ Family for over 60 years...
ALWAYS... Wood or Charcoal/Wood.
Since I am coming out of retirement and want to Re-Open a BBQ stand but mainly for BEEF JERKY... I thought of the Pellet Stove/Smokers... since I'm almost 70 years old, thought that would be easier to handle...
BUT... I just can't do it...
I want REAL Wood Smoke.... Smoked BEEF JERKY
Even thought of Dehydrating the Beef Jerky...
NO... I want Smoked Beef JERKY.....
The BEST of the BEST
Go Big or Go Home.
What is funny.. I have a Huge Pecan Tree outside that really needs to be cut down.
The cost of wood is unreal...
That tree is just begging to become wood for a smoker
BAHAHAHA
I believe the rods at 5:51 are for smoking jerky
I smoke Beef Jerky Flat... thos two rods are for hanging Smoke Sausage.
I couldn't afford an expensive smoker so I got a oklahoma joe's smoker and it's been awesome. If I had plenty of money I'd probably buy it again because it's heavy duty and the food comes out great and that's all I need.
Thank YOU
Good to Know
very good video, one thing I like to do is in the last hour of cooking, I throw in a full bulb of garlic and a large yellow onion cut in half on to my coals to add a great smoke flavor to my BBQ.
Thanks for the advice. Not only did I not know how to do the fire box when I got mine- therefore it's mostly been used as a grill- but I didn't know how to care for it. So now, after 5 years, mine has rusted through where the box and the chamber meet and is beginning to rust through in the bottom of the chamber. So soon, I'll be in the market for a good smoker on my budget ($300 or less). Showing me kinda what to look for is a big help. Thanks for all you help videos. I'm learning a lot. I managed to offset smoke a leg of lamb successfully for new years in large part due to your teaching.
I have used some off set smokers and other types as well. If you don’t want to babysit a smoker, check out a pit barrel smoker. Very easy to use , food turns out great. Those barrel smokers have helped people win at Memphis in May national bbq championships. Then it all depends on what people like, each person is different.
I like how the video is on picking the right Smoker but then he doesn't know what the hanging rods are for at 5:55. Lol. Like they say, no matter your experience, there is always something to learn. I learned a lot from this video. Keep up the great work.
I haven’t had luck with a Pit Boss Copperhead smoker. There were times it would just shut off. I miss the stick burner that I had before.
SEE... that is another reason why I do Not want a Pellet Grill/Smoker.
love your videos! your honesty is very genuine!
I've owned the Pecos for around 2 years. I also own a Lone Star 24x36. To be honest, the Pecos holds temp much better and uses much less wood. Hope this helps feedback! The Pecos is AMAZING, especially after 4-5 cooks and the seasoning seals up any leaks.
Dad Of Steel
That’s great!
Just bought one. Can't Can'tto use it.
@@MadScientistBBQ is the old country Brazos smoker really worth buying. I'm looking to get into smoking food but I want a good and something I don't need to make much modification.
@@MadScientistBBQ will the pain come off. I had a Oklahoma Joe's smoker and I seasoned it and the paint started coming off. So I returned it was bummed from that happening
@@enriquesanchez5670
Just to clear somethings up, Academy still sells the Smokehouse and Wrangler, eventhough neither are still on the website (God forbid they discontinued these products!!!). The Wrangler they have now is just like the original version and very thick and durable. The smokehouse, although thinner, is a great choice.
Most Traeger owners in the Facebook group admit they can't tell the difference between pellets, no one has ever said it put too much smoke flavor with a pellet grill. I use mine 3 or more times a week but it's more of a outdoor convection oven that runs on pellets.
I respect the fact that you have no problem recommending smokers that many other "pros" would call cheap. A lot of folks new to bbqing will get a lot of sticker shock at the price of pits. When watching all these other channels, some of these guys have thousands of dollars worth of pits, with many costing thousands each. Jambo pits anyone? Chances are if your pit is to blame for all your culinary disasters, news flash, the problem probably isn't the pit...it's you. I'm not an offset guy (too lazy) but would have no problem buying one of these you recommend if I was.
Oklahoma Joe’s Bronco it’s also amazing and a decent price
I have gone from fiddling with the fire offset smokers for years to now, just a couple pellet smokers.
Set it up, and enjoy Saturday fishing and come back to some good smoky meats.
Can you hot grill in the cook box with charcoal...steaks burgers hotdogs and such?
Yes.. That is what I was thinking... I love that little box..
Not counting the fact it is Flat on Top where you can keep things warm... or cook something too.
Jeremy I am so glad you did this video. I wish you would do more on the pellet smokers. I would like to know which is the best.
Pellets are for nerds
Recteq best I've seen own 2 myself
I bought a OKJ offset from Lowe's couple years ago. I'm currently upgrading it as the welds are poor and air it has horrible air gaps. I'm welding it all up and I'll repaint it. I'm in the market looking for a propane or air tank to build my own.
Weber kettle w/ char-baskets, KF Blue and wood chunks. Done for under 200.
I'm finally going into BBQ! Thanks for the video!
MEEEEE TOOOOO
AGAIN... Little Scary...
Professionally... not just for fun
I've gone through many smokers in the 45 years of cooking. Big tip. Get the thickest metal you can afford. The smoker will last so much longer. The thin metal ones are good for 3 or 4 years before they start rusting through.
$299 you can get an Oklahoma joe broncho barrel smoker, that secondary can be used for grill depending on where the fire basket is. The thing is built like an absolute tank too. It’s the size of a trash can and weighs 140 pounds
I decided several years ago to buy a Lang smoker. I really like it though it would have been nice to have seen your video back then. The tips you give on what to look for and consider before purchasing a smoker are helpful. And your tutorial on cooking brisket made my Christmas dinner a great success. Thank you for the work you do.
Weber kettle. $120. Versatile. Quality. Have a ball
Absolutely. You can get an "upper deck" grate for fitting 50% more meat in them, too. So many benefits to a weber kettle. Splurge and get the one with the better ash pan, if you can, but no need.
It's what I bought and the versatility is insane. I really don't need a smoker, but I'm financially irresponsible.
I have very old, smaller Weber kettle. Didn't know I could get accessories to upgrade it. I've been looking at a pit boss pellet smoker.
I have 4 of them
Hey Jeremy, great video 👍 I recommend the same thing to a lot of people who want to get into bbq with an electric smoker....I always try to steal them towards pellet cookers because it’s the same easy to use but with real wood fire cooking and not just an oven with smoke. Have a good one
If you gonna smoke meats every 3 months or twice a year the weber 22" works great and its a lot cheaper, if you going to spend 1000 dollars on a smoker you better use it every weekend
I smoke on mine for years but I need more room
Man I wish stores had this kind of selection up north. I live in Indiana and we done get half the selection at our big box stores.
You might have to travel to one of those farm and fleet stores.
Academy is great if your are into smoking and grilling, they have a ton of merchandise on the floor.
Folks, I'm interested in the large pellet smoker Mad Scientist shows at 7:40. After a search it is the Outdoor Gourmet Triton XL Pellet Grill made by or for the Academy store he's doing this review in. Just FYI. I like the look of the rig so I'm taking a chance on it.
I’m just getting started. I bought a Oklahoma Joe as a starter and I already regret it. Thank God I bought used for cheap. The fire box is bolted on and is two pieces which has a seam around it, most people use a high temperature silicone to seal it. There is a huge gap around the smoke stack also. I guess they’re mad to be shipped in a box. Thanks for the review. I need something with thicker metal and wielded opposed to bolted. I’m going to look at the old country for a better start.
Welcome to Texas! I’m in the market for an upgrade to my Ok Joe longhorn and was looking at this Brazos. Very informative and I think what my next pit is going to be!
Was looking forward to picking up the Pecos, but Academy doesn’t ship to CA... looks like I may be stuck with the Char Griller Grand Champ... wish me luck!!
Jeremy, I appreciate what you did here. Academy is a decent place for many Smokers. I however found more options for Old Country at Uvalco in Uvalde TX. But what sets Academy apart are the shipping options. What I consistently encounter online and people I associate with are more people are either going for pellet if they are spending money or a cheap offset smoker and they actually cringe to even spend over 200. Even the price of an Oklahoma Joe smoker they balk at and wait for sales. Then they get a cheap garbage unit and get frustrated, mod it while still having issues controlling consistent temps and so they then go for a pellet. I see about 2-4 Oklahoma Joe/Charbroil units for sale every month and usually only a few cooks completed in them. For most people, I think the Peccos is a fantastic value. And it ships! But they will not spend that price unless it’s a pellet.
Provo Pit Barbecue
I get you. I don’t love pellet cookers and I always tell people not to get cheap offsets. They will ruin their meat almost every time. I think a good quality offset produces the best results.
Mad Scientist BBQ true brother!!
One smoker in the OCB line that is missing (inventory issues, not showing up on the website...or so help me, they discontinued it) is the Wrangler. It's the middle ground between the Pecos and Bravos with 3/16" main cook area, and maybe 1/4" door...I could be wrong. But for under $600 I have absolutely loved it. It was my first foray into off set smoking and I am so happy with it. I will say, if I do decide to upgrade I am going to put the cash in for a smoker that is offset and has the vertical chamber. There are a lot of cold smoke opportunities I may be missing out on with a standard offset.
All said. Great video.
@@CounterCultureCLT wrangler is not 3/16 only the door is.
Why crush my dreams?
Kidding. It's still a great entry level cooker for a weekend smoker like myself.
Awesome video. My 2 chamber was a nightmare to keep at 125° to 150°. I'd blink and it was 400°. So I'd close the oxygen slide and it would be around 75°. I don't have that kind of patience. I just got a pellet smoker and the only draw back is the smoke flavor. Granted it has 5 to 7 huge holes in the back that can't help the situation.
What do you think about the old country wrangler?
i prefer the masterbuilt gravity cheaper then the first one and better because it stays perfectly at its temperature
You recommended the pecos, what is the difference between it and the wrangler?
Would you recommend spending the $100 more for the old country Wrangler as oppose to the Pecos?
Jeremy, great walk through! I have the Pecos and have had it for 2 years and the fire box is already starting to have problems of the metal thinking out. We use it multiple times a week. We should have gone with the Brazos. However when shopping nthe other day we saw the Angus as well and loved the vertical box too. I did not catch that it was only 3/16" though. That makes a difference. Thanks for the video!
I'm glad that you talked some about that spectrum of barbecuers. I'm on the end that loves to be out all day managing the fire. It kind of forms of special connection with the meat for me. (Not like a romantic connection or anything although at this stage in life, I might not rule that out... just kidding!) I always mess something up but it still tastes amazing. It's like I can taste the work that went into it. Also, I can't think of a better way to spend a day than to just sit around with friend and family and just enjoy time together. Of course, you can spend time inside with friends and family with a pellet smoker...
I like how you kept it simple. Great video!
What are your thoughts on the wrangler?
Thanks for the video, I actually smoked my first Brisket New Years eve. using some of your tips and it came out great, I lost some tenderness but cooking it in my Camp Chef propane smoker that hates wind and it was sustained winds of 12mph. so it was tough to keep it at 250F. I wish we had a place to buy decent smokers at, about the best I can do locally is Lowes that sells a Oklahoma Joe Longhorn for 300 bucks.
AnglerX
Academy ships for relatively cheap. That’s what I did. When I bought my brazos shipping was 99 bucks. I think it is more now but still reasonable. They brought it to me in LA
My advice would be check Facebook marketplace, offer up, and craigslist for smokers. You'd be surprised what deals you could find on quality offsets.
You should’ve mentioned the welded smoke box and welded smoke stacks vs the cheaper big box store smokers
I really appreciate your videos. I finally got my Old Country Pecos today. It has been seasoning for four hours getting ready for tomorrow.
How has yours been holding up so far? I'm looking at getting one as well
@@joshuasandman3942 I am very happy with mine. I would recommend them. It is just my wife and I usually, but it has plenty of room for a serious party
@@chuckstonex1632 Thanks for the reply Chuck! I just picked mine up and am loving every second of it!
Love this video. You covered all of the questions I needed answered! Thanks!
I picked up a Pacos for $200 managers special! Just had to knock off some rust! It’s a great smoker...if you add the tuning plates.
Hey Jeremy, I'm on the other side of "G" town of Greenville, TX. I too was looking at the Over and Under. But man, after seeing reviews on Academy and seeing how thin the metal was, I'll probably stick with an Off-set Smoker. I hope with Summer being over and Fall around the corner (Well, whenever Summer & Fall finish battling it out lol) these will be on a clearance to get better pricing. 👍
I have the Pecos...the only warning I would say is: inspect your Old Country Smokers VERY thoroughly, the build quality on the Pecos doesn't seem as good as the Brazos...I had to look at 20-30 of the Pecos ones at 4 different Academys before I found one I liked. But it's a GREAT smoker for the $$$, love my Pecos!
Can you please do a review on the OLD COUNTRY BBQ SMOKEHOUSE
I bought an old country and love it.
I really wish they had academy sports in NJ
Been watching a lot of your videos about smoking. Wasn't sure if I'de have the patients to wait so I built a mini WSM to see if I can handle it, I'm hooked! Thought about moving up to a larger WSM or a pellet smoker. Since I still use my mini WSM maybe I'll give an offset smoker a try. Keep up the great work! Thanks for posting reviews for us newbies!
The Pecos seems like the winner for me. Just wish they were sold in more stores. I live in the suburbs of Chicago and shipping from Texas is $150...still, it seems I won't be able to find anything better even for $550
For ease I have been recommended to get the webber smokey mountain. They say it's easy to control and you get more smoker flavor than with a pellet.thoughts?
Most of the smokers reviewed are not really available or expensive to ship in the Northeast. Any thoughts on reviewing some cost effective backyard smokes available in the PA or NJ area. I’m close to meadow Creek but they don’t really have anything under $3K.
Question.. for cook surfaces, do you recommend raised or flat expanded metal, or is it a matter if personal choice?
I've got my eye on the pecos. Seems like a great deal for the price
pound4poundbeast same here
I’m between get that one orrrr get a pellets smoker
Kinda hard desicion for me
Go classic or just set it and forget it 🤣
Nice review. Wish they had that many smokers to drool over in a store here in CA!
What about a good old fashion wwber kettle?
Love mine and seems a standard everyone uses
That is a grill and can be used for small amounts to cook indirect. Not a smoker...
Uh, it's NOT a SMOKER???
While Id love to get a nice offset. I get good results on my Weber kettle for now. I got whats called a Smokenator. Its basically the firebox that mounts in there for indirect cooking. Ribs, pork butt and briskets have all come out good.
I started out with the electric smoker box but got good with the Weber and pretty much do it all on that now.
Is it worth using the top rack for smoking meat? I would think it would be cool to make a full size slide out grate for the top. Is it worth doing or is the top only good for warming? Can u achieve atleaste 250 275 on top grate
What a selection! Never seen so many styles here in Utah.
We have a very limited selection of smokers for us here in Utah buddy. I bought a Weber Smokey mountain. But I’m looking to upgrade to an offset smoker soon
Would you recommend lengthening the stack on the brazos?
I would love to see you do some more cooks with the over under model in the future. Getting one of them this coming year.
David Reynolds
I’ll try to shoot some more videos on it in the future
I would like to see more of the over/under too. Jeremy thought it didn't flow enough. I wondered if hacking the baffle on the bottom to open more would make a difference. I'm an engineer, and it just seems like that type of smoker has potential.
@@pwells1966 Check out Good One smokers if you like the design of the Over/under. They are more expensive but work very well. I own the GO Open Range and the GO Marshall and I really like this design over an offset.
Brilliant video. Just a shame we can't get any of those BBQs here in the UK. I've had to get a Char-Griller that I am in the process on modding. Even half modded (chimney stack at Grate level, thermometers are grate level) still cooks really nice meats though, not that I have tried doing something like a Brisket (yet!). Looking to try to make it a bit more leak proof next. That's the issue with these half barrel ones without a proper lid I guess.
I’m building a smoker and you are giving me some great ideas! Thank you and God Bless you and Yours.
What did you build?
Love my charcoal smoker. Small and great for ribs and chicken. But I really want to get a pellet smoker or an electric smoker for brisket. I can do it on my smoker, but watching it for 12 to 18 hours is not for me. Love the video, thanks for it.
Been a sub since your video of how to use a chimney and you were in a driveway. Love your vids, keep up the great work.
Is the Pecos and Brazos a competition worthy BBQ
Great video you did a great job explaining the different smokers
Will a pellet smoker create clean smoke, as you explained in other videos? I am trying to take the next step from an electric smoker.
What do you think of the chargriller grand champion smoker.
wonderful episode, planning to get Masterbuilt 560, not sure if it's a reliable one, any advice
Jeremy, awesome review on the stick burners! I have had several, but I'm getting on up in age and decided that long cooks were just too much work with stick burners trying to maintain fire and heat. I went with a high quality pellet grill/smoker. The Yoder YS640s and WOW! I have been getting as good if not better results on the long cooks as I did with the stick burners but with a fraction of the work. That means I can enjoy my finished cooks a lot more. A plus with the Yoder pellet smokers is that you can actually grill on them with grill grates over the open fire from the pellets. You should do a pellet smoker comparison for us old guys too tired to maintain the stick burners. Also, Weber is going to release their Smoke Fire series of pellet smokers in the very near future. Early reviews are very good! Keep on smok'en man! Love your presentations!
I'm considering a Cuisinart charcoal smoker, it's about $102 at lowe's, and I was thinking that that was a little expensive lol!
I have an electric smoker I got on clearance for $69 lol
To bad they won't send you the all american angus smoker to test out. Im hoping to get one around fall! Currently been running the pecos for 2 years & its awesome. Looking for some more cooking surface. Just curious how the big boy runs!
A Texas boy! God bless you! I'm learning tons from your channel man. Can't wait to impress the family!
This was an excellent video topic, Jeremy.
Baby Back Maniac
Thanks man
I’m looking to add a new smoker to my Weber kettle and my wsm but can’t decide there is way to many offset options. Massachusetts is not a easy place to find good quality smokers.
Is there a smoker relatively cheap were i would smoke pork butt chicken and brisket.
Which is better offset smoker dyna glo heavy duty or Oklahoma joe highland
Curious, how do you feel about the Orion cooker/smoker? Small, stainless steel and a totally different method for cooking than what Im ussd to. Thanks
What about ceramic and smokers like the Traeger?
I have an old cheap Brinkman and I am, looking to upgrade, this has been really helpful. Have you ever tried the Orion? I am now considering either the Orion or the Pecos. Thank you for all of your videos.
I am in my 80's and my wife and I recently downsized to an apartment. Consequently I am looking to simplify my BBQ process. After much research, I recently purchased a Camp Chef Woodwind SG pellet grill (I am awaiting arrival). I want to try the hot and fast process but I understand the pellet grills do not put out a lot of smoke at the higher temperatures. So...I am looking. Into smoke tubes etc.
Do you have any knowledge of pellet grills that you could impart?
The Camp Chef does a nice job of providing smoke at the low temperatures, that's what smoking is, low and slow. On the Camp Chef SG model, the SG stands for slide and grill, you pull the lever which pulls the heat deflector away from the fire pit. Then you crank the heat up and cook off the flame. If you want more smoke flavor I would suggest you smoke it at a lower temperature first until you reach your desired temperature, then sear the outside on the side kick if you got it with your Camp Chef, or take the food off and crank the heat up all the way, pull back heat deflector and try searing it that way without the heat deflector on using direct flame.
Looking at a smoker fabricator that makes smokers. His smokers are 11gauge steel. Is this good enough to be a good smoker or those it need to be thicker. Thank you in advance for your time.
I really wish that Old Country smokers were available in a lot more places. There is no where I can buy one here in AZ. I can order online from Acadamy, but then its another $150 for shipping. 😒