First Cook on the Old Country Gravity Fed Smoker | Spare Ribs 

Rainer Rain Thanks! I appreciate it

Cody Davis Nice!

OLD DAWG DREAMING 👍🏻👍🏻 glad you liked it

There ya go!

Aaron Granger It’s in the fridge now. Gonna film tomorrow

Brian McCormick Thanks!

get yourself a lawn chair and a folding table, you can study outside by the smoker. that's what I do. I have a hard time believing hes actually adding a log every 15 minutes (may feel like that at times though). I add a log every thirty and use leave in probes, one in each part of the meat I would check normally (example, I'd have one in a pork shoulder, one in the point and one in the flat on a brisket, etc etc), and one on a clip at the grate level. 50 bucks you can get a 4 probe thermometer that connects to your phone, you can set alerts for temp changes, not worry a moment about forgetting about the smoke. that said I do not burn an all wood fire so that might make a difference (i use a bed of lump charcoal, I dispute his assertion that using lump charcoal makes a noticeable difference on flavor,(note I said lump charcoal and not charcoal. briquette charcoal definitely makes a difference)). you still need a normal thermometer, but that's just to check the doneness at the end. I don't even turn it on, I use it as a poker. that said, I don't care what anyone else says, you will not get the same level of bbq off anything but an offset. there is a reason people (and notably EVERY high ranked bbq restaurant) still go to the trouble of using them, and that reason is that they just produce better flavor.

Adam Musgrave Yup! Picked up a brisket today for this pit

I agree .... Can't wait and pork butt

Waiting

@@MadScientistBBQdid you make a video of this brisket? I know you cooked one on the bigger version but I can’t find one on this one

Stevo19801 Interesting! How was the flavor?

Mad Scientist BBQ best results I have had on it so far, just a light almost transparent smoke the whole cook, the yard smelt fantastic the whole afternoon

Big Lew BBQ Yeah it seems to be the best priced gravity fed I’ve seen

Rockmuncher Coming up!

4 Seasons BBQ Always a good time to smoke ribs

@@MadScientistBBQ I think that's gonna be my next build an insulated gravity fed smoker. I love the way they work.

Well, it looks like southern Oregon which is like northern California. The easy way to tell is the LACK OF RAIN in video. :)

LA county

Mad Scientist BBQ nice! I was wayyyyy off! Congrats on the acreage

🤣🤣🤣🤣

Hahaha you are a smart man

You might be waiting awhile. They got pay the illegals first. Just kidding...👍

I was thinking the same thing!

@@MadScientistBBQ Freeeee smoker coming right up man.

desmund lighten Haha you liking the salt and pepper version?

Pitmaster X Thanks! I was very happy with how they came out

Joe's BBQ House and Review If you get a chance, you should try one out

River City BBQ I sure will be doing a review. Gotta run some more cooks though

Mad Scientist BBQ Awesome! Looking forward to it!

a1duzit Haha I haven’t thought of that. I’ll give it a shot

Charles Orr Good point. I just bought a fan for it so I’ll see how it works

David House You and me both

Carl Distefano :) they are in the fridge ready to cook!

David Ball The thing works well. Doing brisket and pork butt on it soon. I’m not gonna sell my offset but it’s tempting

Do you have this same smoker?

what model and brand do you have?

@@paulhughes8364, I don't have the one in the video.

@@brentalbrecht, I have the Myron Mixon G-9, I absolutely love it

@@blazednkc3909 i bet you do lol

LATugger I’ll try to do that after a brisket cook

T&T BBQ I’m I’m not sure. It looks like 6 or 8. I would imagine you could get two per rack but I have never tried

CF067 The flavor is very good but doesn’t reach what you can get with an offset but it’s the closest I’ve seen to it

Florian Kett For this I just used some sweet baby rays I had in the house. If I’m making my favorite ribs, I make my own sauce

Austin Ray Not a bad idea!

would suggest a temperature probe

Dale Prescod I like to play with fire so I’m an offset guy 100%. On the other hand if I wanted bbq but didn’t want to ruin my whole day I would use this

Jason Byrd Niman Ranch. Great stuff

Get yourself a temp/fan controller, like a bbq guru or a fireboard. I have the auber SYL-3615, just as good as the fireboard but much cheaper. Gets up to temp super fast (15 min) and recovers from door opening within minutes. Really makes it more like a pellet grill but with better flavor

@@chrisstubbs79 I tried to find this on Amazon using auber SYL 3615. Nothing came up Can you provide links?

John Corley It is sturdy but it’s no super pretty if that makes sense. I would be shocked if this thing didn’t last decades. The welds aren’t as pretty as some of my other pits but this thing is a tank

Ryansbbq Haha just repurpose that stimulus check

Gary Littles It all depends on how much time you want to spend running a fire. I’ll see if I can get to a turkey

David Russell I just used kings ford. Any briquette will do. They are the best non-offset ribs I have ever made.

mikael Neault Depends on your purposes. If only doing low and slow, I would get this. If you want to grill too, pellet would be the way to go

Gary Payton Nothing replaces a real fire but this seems to be the closest thing to it