1st Cook Fire Tending on the Old Country Smokehouse

First cook of my Old Country Smokehouse. I've been a Weber Smokey Mountain guy for 10 years but first time getting into a stick burner. Definitely learned some fire management today and the end product didn't get to rest much, but WOW the taste of that brisket was worth the time. I can't wait for the next cook on this!

[@rickaustin7701]

Your fire was not big enough to start with, gotta get a larger coal bed. You need to have two splits to get the heat up. You need to be at 300 before you put the meat on. Then regulate the heat with the vents. You will see less of a temp swing and better fire management. Also get a basket to manage the fire better.

[@gregorywalton6689]

I just bought one off these and gonna get the Lone Star Grills V- Shaped Fire Management baskets for it, saw couple videos that guy's are using them and it seems to help quite a bit to control the temps and build a good coal bed!!!

[@feldon27]

I think I'm going to order one of those! Seems like it would keep things more under control and less chance of the fire going out.

[@enyceofnyc]

Thanks for this video! How would you compare the WSM and the Smokehouse? How does the flavor compare? When do you use which? Considering buying. Much appreciated.

[@kennydykes892]

I love mine, holds alot of meat. Enjoyed the video, but I tend to replenish wood supply every 2 hours, with 2 large splits and I keep both stacks at 50% open and bottom vent 1/3 open. If the wood is super dry, tends to work better, unseasoned tends to be a pain, in this smoker. I've had mine almost 3 year.

[@feldon27]

What temperature are you getting in the cook chamber during those 2 hours with the door closed? My splits last maybe 25 minutes and I still have a hard time holding over 250°F.

[@kennydykes1145]

@@feldon27 About 225-275, I think having both stacks completely open is too much. Also I keep the water pan with in about 1/2 inch from the rear wall, it forces more heat around front. I put big green egg gasket around both doors, it sealed them up, really good, had to grind a little off the latch to make them lock all the way down.

[@feldon27]

@@kennydykes1145 A completely different way of running it. Interesting. I'll have to give it a try.

[@hinds90]

Any more cooks on the smokehouse

[@feldon27]

Sorry I haven't.

[@truthseeker3977]

Your blocking the damper air flow with the aluminum ash tray catch pan underneat the fire box. Don't obsess with the blue thin smoke madness.

[@thejacobhill]

I like the hot and fast for slot of cooks.. can this do 350 or even hotter..

[@dondiesel1100]

I want to buy one of these, they don't sell it in the state of Michigan

[@warrenwilliams9256]

Hey Morgan nice video,do you think the pan stop your air flow?

[@feldon27]

The pan underneath? Maybe. Great question I didn't even think of that.

[@Byron4343]

The smoker will devour wood..I use a lot of wood just to keep temps..To be honest I'm not that happy with mine.. when your temperature fluctuate 30 to 40 degrees throughout a 4-Hour plus cook it affects your meat tenderness..I bought this 5 months ago and am already in the market for a new smoker

[@hinds90]

It's a stick burner temps are going to fluctuate. If you want more consistent temps then try going with a charcoal basket and wood chunks.

[@feldon27]

@@hinds90 I guess you edited your post, but I saw the picture you posted of your smoker work-in-progress. Looking great!!

[@hinds90]

@@feldon27 yep looks like they're deleting the post

[@hinds90]

@@feldon27 I wasn't aware you couldn't post links in the comments.

[@feldon27]

@@hinds90 stupid RUclips
If anyone wants to see, go to imgur(dot)com /a/hotPUwe