Absolutely Outstanding Pit. A large water pan on the bottom baffle evens out the right -to-left temperature variation. My top grate runs significantly hotter than the rest of my grates.
The Old Country Gravity is built like a tank compared to a stamped sheet metal. The metal sweating issues are because of a inferior sheet metal . Old Country Gravity all the way! Either way good video a the ribs look great 👍
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?
Great cook, my compliments to the chef. I have the same cooker and really like it. Was wondering if you have a temperature variation from right to left on your pit. If so, how do you manage it? I think i see it in the doneness of the Cornish Hens from right to left. The temperature variation from right to left on my pit is significant. thanks
Hey JG, I just got my OC Gravity Fed. This will be my first cabinet style smoker. I've used offset and kettle. How do you clean your cabinet style smoker thanks
I just picked mine up today. turn the grade at bottom of shoot upside down that there are 3 little pars you can slide your Firestarter into to lit the pit.
I have a question, I found you on RU-vid, 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.
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
Second time using the OC gravity pit and it was great on its first use, but didn’t understand how to get the temp to be consistent until after about 6 hours of cooking. The last 2 hours of my first cook the temp was pretty steady. My second cook used the BBQ guru and it was AWESOME!!!! Cook a hole chicken and a bunch of leg quarters. The guru is the absolute truth. It’s a little costly, but it will make a difference in your experience with your pit. I definitely give it 2 thumbs up.
Do you have a feel for how much charcoal they both used. The main difference is that the old country is insulated, thus has reduced airflow. Is that good or bad?
