New Old Country Pit - Over n Under - I like it

[SmittyJonz]

I saw a New Old Country Pit at Academy ( new to me atleast) and IF I was in the market for a $500 pit I think I'd try it .

http://i1326.photobucket.com/albums/u645/bobjones79/E9C7CF00-A074-41EC-BE3B-968E73822450_zpsjdimdzbx.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/E9C7CF00-A074-41EC-BE3B-968E73822450_zpsjdimdzbx.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/9BF6A3A3-C4EF-415B-9FFE-E2333378217F_zpsjanzw7mz.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/9BF6A3A3-C4EF-415B-9FFE-E2333378217F_zpsjanzw7mz.jpg.html)


Firebox is on the back side all way across - heat n smoke enter cook chamber thru a 1/2" slot all way across. The firebox has grill grates for grilling. 3 slide intakes and 2 4" smoke stacks. I like the style of it. It's thinner gauge like 1/8" but it oughta work ok. :mrgreen:

[SmittyJonz]

I got more pics I'll post when I get home.

[peeps]

Pretty neat arrangement!

Smitty, when the time comes for you to buy a new pit, you are gonna be some confused on which type to get! :wink:

[jonmhenderson]

Looks like a Good One brand.

[SmittyJonz]

Back of cook chamber where slot runs across for smoke to enter

http://i1326.photobucket.com/albums/u645/bobjones79/CC668827-1639-45B0-9277-DF493F2959BE_zpstmk1vlyi.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/CC668827-1639-45B0-9277-DF493F2959BE_zpstmk1vlyi.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/12B2CE2D-083B-461E-ACCB-B9E4D5DAAC02_zpsqdj4ajtz.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/12B2CE2D-083B-461E-ACCB-B9E4D5DAAC02_zpsqdj4ajtz.jpg.html)


http://i1326.photobucket.com/albums/u645/bobjones79/C152130A-2423-4799-A13A-20245856CA2D_zpsj8hsihxj.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/C152130A-2423-4799-A13A-20245856CA2D_zpsj8hsihxj.jpg.html)

[SmittyJonz]

Pretty neat arrangement!

Smitty, when the time comes for you to buy a new pit, you are gonna be some confused on which type to get! :wink:


Ya I know!! Every time I look at the Humphries Website this pops up:

http://i1326.photobucket.com/albums/u645/bobjones79/060C8619-D2D9-4E04-B963-DC081F626802_zpsknboiaa3.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/060C8619-D2D9-4E04-B963-DC081F626802_zpsknboiaa3.jpg.html)

[SmittyJonz]

I think I'm gonna go measure this thing after work tomorrow. It's pretty decent size - could do a small whole hog for sure. :heh:

[sliding_billy]

Pretty neat arrangement!

Smitty, when the time comes for you to buy a new pit, you are gonna be some confused on which type to get! :wink:

If Smitty ever buys a new pit, it will be a race to see who dies of a heart attack first... him or one of us.

[peeps]

If Smitty ever buys a new pit, it will be a race to see who dies of a heart attack first... him or one of us.:rofl:

[SmittyJonz]

Just research..........to help Newbs............. :wink: ...... :loco:

[Bludawg]

Reminds me of an ABS All American how far dose it dip into the beer fund?

[SmittyJonz]

Reminds me of an ABS All American how far dose it dip into the beer fund?

$499 Dip

[Bludawg]

I need to investigate this

[SmittyJonz]

Im gonna stop after work and measure it- I'll post measurments.

[sliding_billy]

P.S. I do like it. Obviously, I am a fan of the octagon cooking chamber.

[SmittyJonz]

Smoke Box is 20"x36" and Firebox is 16"x36".


http://i1326.photobucket.com/albums/u645/bobjones79/AEA1CC5A-961E-4CE2-A12B-E11263F3766F_zpsw4p8r1og.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/AEA1CC5A-961E-4CE2-A12B-E11263F3766F_zpsw4p8r1og.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/69520E45-8201-4EA2-B184-5B119B01191F_zpskqbfnusb.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/69520E45-8201-4EA2-B184-5B119B01191F_zpskqbfnusb.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/4CE3DC2C-4D8F-4E26-99D4-4EAE2FC24C03_zpsuhjaqjvg.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/4CE3DC2C-4D8F-4E26-99D4-4EAE2FC24C03_zpsuhjaqjvg.jpg.html)

[1911Ron]

:doh: Duh build a UDS! :thumb:
















































:becky::becky::becky:

[pjtexas1]

I was at my Academy yesterday and did not see this. They did get rid of all the Bandera clones. I say we get together and start a smoker fund for Smitty before he goes off the deep end.:crazy: I will start it off with $50. I don't know if that would be helping him or make me an enabler???:shock:

[stepheneleven]

Does the bird crap come included?

[SmittyJonz]

Does the bird crap come included?

SURE, If that's what you're into.....

[sliding_billy]

I was at my Academy yesterday and did not see this. They did get rid of all the Bandera clones. I say we get together and start a smoker fund for Smitty before he goes off the deep end.:crazy: I will start it off with $50. I don't know if that would be helping him or make me an enabler???:shock:

I think it is the dream that keeps him alive. I think having a new cooker would kill him. :laugh:

[SmittyJonz]

I think it is the dream that keeps him alive. I think having a new cooker would kill him. :laugh:

That might be true........... I bought the Masterbuilt Electric New 7 years ago and the Cheapo gasser new but 50% off- all others have been homemade with scrap or CL Junkers I patched up or tweaked with scrap from work .......:biggrin1:

Maybe Ill find one of these rusted out on CL in a couple years....... :wink:

When I do get a NEW one it'll probally be a Muscrat Vertical Pipe Smoker :heh:

[dadsr4]

Will that firebox door seal well enough to keep temps low? Seems like a lot of air could get in around that large of a door.

[SmittyJonz]

Will that firebox door seal well enough to keep temps low? Seems like a lot of air could get in around that large of a door.

Maybe.......if someone wants to spring for one Ill do extensive testing and reporting for yall........ I would add a couple of latches if needed.....not hard.......:mrgreen:

[SmittyJonz]

One sold from Burleson Academy - was it any of y'all ?

[aternie]

Just found one of these at the Academy here locally. Looks to be pretty solid. I am going to pick one up this weekend. I will let you know how it does.

[peeps]

Just found one of these at the Academy here locally. Looks to be pretty solid. I am going to pick one up this weekend. I will let you know how it does.Cool...looking forward to your report! I have a neighbor that has a big trailer offset but is wanting a smallish stick burner for his patio...

[SmittyJonz]

Just found one of these at the Academy here locally. Looks to be pretty solid. I am going to pick one up this weekend. I will let you know how it does.

:mrgreen: ..............:thumb:

[aternie]

As I said the other day, I went to academy today and picked the best one they had. Unfortunately, mine is not the limited edition bird poop model. It appears to seal up quite well. I have rubbed down the interior with peanut oil and I have fire going in it now to start the seasoning process. I have also installed two thermometers in the door. So far, it looks like it does not have any hot or cold spots. I am not going to be cooking anything on it this weekend, but when I do, I will let everyone know how it turned out and will try to supply some Q-porn.

[SmittyJonz]

We like seasoning pictures too

[SmittyJonz]

The firebox is pretty wide- you put your fire in the center or all the way across ? how big of a fired are you running?

[aternie]

http://ernieandkarendukes.smugmug.com/Other/Smoker/i-HnkhRJd/0/S/smoker1-S.jpg (http://ernieandkarendukes.smugmug.com/Other/Smoker/37715327_WL4DXD#!i=3123734448&k=HnkhRJd&lb=1&s=A)

As you can see, it is starting to get some color to the inside of the smoke box.

http://ernieandkarendukes.smugmug.com/Other/Smoker/i-9VgqLhZ/0/S/smoker4-S.jpg (http://ernieandkarendukes.smugmug.com/Other/Smoker/37715327_WL4DXD#!i=3123732973&k=9VgqLhZ&lb=1&s=A)

http://ernieandkarendukes.smugmug.com/Other/Smoker/i-WCwxq9K/0/S/smoker3-S.jpg (http://ernieandkarendukes.smugmug.com/Other/Smoker/37715327_WL4DXD#!i=3123734110&k=WCwxq9K&lb=1&s=A)

While it may not be as accurate as a digital probe in the smoke box, it lets me know it can hold temps pretty well. It has stayed between here and 265 for about an hour and a half now without much assistance from me.

http://ernieandkarendukes.smugmug.com/Other/Smoker/i-pbkHJKS/0/S/smoker2-S.jpg (http://ernieandkarendukes.smugmug.com/Other/Smoker/37715327_WL4DXD#!i=3123734311&k=pbkHJKS&lb=1&s=A)

I am going to want to add a couple of latches on the firebox. The smoke box does not let any smoke out around the door. So far, it seems to be a good little smoker. I also need to get a basket for it so I can minion.So far so good.

[aternie]

I started with a big fire all the way across to get the temps up there pretty high so it would burn off any impurities. After that, I let it get down to about 240-260 and moved the fire to the middle. It is holding that temp quite well.

[jonmhenderson]

Dang good looking pit! I'd like to see the firebox in action!

[aternie]

I will have to do that next time. I had to go to a tee ball game so I am letting her die down for the night.

[ajstrider]

Very nice. Yeah with this thing being a little bit different of design than normal, keep the pictures coming.

[aternie]

Just got home from the baseball game. I was gone for about 3 hours and the temperature on this thing is still at 210. I left the vents at the same setting they had been at all day. Not bad.

[farklf]

i'm having a hard time finding it on the web. I searched old country bbq pits. Can I get a model number?

[aternie]

I haven't seen it on their website or on Academy's website. I have only seen them at one of the academy stores here in Jacksonville. I think they are just now coming out as the manager said they just two of them in. I go into academy all the time (love that store) and I just saw it show up there a week or so ago (I probably know their smoker inventory better than some of the employees). My receipt and the sticker on the smoker lists it as "Old Country Over and Under".

[farklf]

k. thanks. I'ma keep my eye out for one. looks cool.

[SmittyJonz]

So aternie - done first cook yet? :twitch:

[smoke-n-fire]

looks like a nice rig for the house, definitely different design then what i am used to! Hope it works great!

[aternie]

Been out of town this weekend. I haven't had a chance to fire it up. I would like to get it going this week if I can get out of work a little early one day. I will definitely let everyone know when I put something on it. I would like to try a tri-tip and some pork loin on it soon. I just gotta find the time.

[SmittyJonz]

How about now?

[SmittyJonz]

Anymore to report Aternie?

[UDSPowercat]

That really looks familiar to me, I built one just like that 5 years ago, it was my first smoker. I gave it away, to get out of my garage. Guess they ripped off my crappy idea.

[SmittyJonz]

Anybody else get one of these?

[sliding_billy]

I looked at Academy last time I went by, but they didn't have that one.

[Randy3269]

OK Let me get this straight. The new pit was seasoned on March 15th...and still no food pron? Someone needs a day off. :-P

[Bay-B-Baq Junkie]

Anybody else get one of these?
My wife just bought me one of these for a combination birthday/early Father's Day present. Ironically, she bought it for me on Mother's Day... Just got it all seasoned and ready to go yesterday. Planning on doing some baby backs tomorrow or Friday.

The only issue I've got with this unit right out of the gate is that the charcoal/wood tray in the firebox is somewhat flimsy. Not bad enough to be a deal killer by any means. It just could've been built a bit sturdier imo. It was an easy fix with a little welding and some 2 inch angle and eighth inch flat stock. Other than that, I'm very happy with this unit! The first two pics are of the tray as it comes from the factory.
96031

96032

96033

96034

96035

96036

[pjtexas1]

Nice work!

[SmittyJonz]

Cool! Keep us updated Bay B Baq

Ya the fit n finish is always a lil rough and stuff like the flimsy tray but that's why they are $500 instead of $800/$1000. Worth the price if you are semi handy and don't mind tweaking a few things. :thumb:

[Bay-B-Baq Junkie]

Thanks! I'll definitely let y'all know how the first cook goes! Think I'll probably go with my pineapple/jalapeno baby backs...

[ButtBurner]

nice

you have a LOT of wood in there!! It is a huge firebox! Looks like its 1/2 the size of the cook box!

I would cut that one big log smaller when you go do a real cook on it

[Bay-B-Baq Junkie]

Yeah I'm used to a much smaller firebox and significantly smaller cooking chamber. I wasn't sure how much wood it'd need to sustain heat for an extended period of time. I guess another benefit of seasoning a new smoker is getting the opportunity to see how it'll behave once lit. I'll definitely be using a bit less wood when I do the first cook tomorrow.

[ButtBurner]

Yeah I'm used to a much smaller firebox and significantly smaller cooking chamber. I wasn't sure how much wood it'd need to sustain heat for an extended period of time. I guess another benefit of seasoning a new smoker is getting the opportunity to see how it'll behave once lit. I'll definitely be using a bit less wood when I do the first cook tomorrow.

Yeah, I am sure you will need less wood. The cook chamber isnt that big.

its a neat pit. I have an old NB El Dorado that you dont see very often and its pretty neat too, cuz its different!!

[Bay-B-Baq Junkie]

Here's what I'm using to break in the Over-n-Under tomorrow...

96041

[sliding_billy]

Thanks for the pics. Can't wait to see how it does in action.

[Bay-B-Baq Junkie]

Very pleased with the performance and manageability of this smoker! These ribs turned out SO GOOD!

96088

[sliding_billy]

Very nice. Loving the pineapple on the ribs, BTW.

[SmittyJonz]

Very pleased with the performance and manageability of this smoker! These ribs turned out SO GOOD!

96088

Good to hear! next cook give us some live action shots -meat in the smoker

[Bay-B-Baq Junkie]

Very nice. Loving the pineapple on the ribs, BTW.
Thanks! That's my pineapple/jalapeno recipe. Starts out a little sweet with a nice spicy kick at the end.

[Bay-B-Baq Junkie]

Good to hear! next cook give us some live action shots -meat in the smoker

Will do, Smitty! I don't know why that didn't even occur to me... I'll do that when I fire it up again next weekend for the bbq we do for my brother's and my birthday every year.

[SmittyJonz]

Fill that thing up so we can see what kind of capacity it has :thumb:

[Bay-B-Baq Junkie]

Will do, brotha!

[SmittyJonz]

I'm ready to see this thing Loaded Up. Live Action :heh:

[Fwismoker]

Looks like a Good One brand.
Exactly!

[SmittyJonz]

Well Bay -B -Baq. ?

[Bludawg]

I thing they made a Movie about this Feller" Gone With The Wind"

[BUBEARFAN]

First, thank you guys for posting this in this forum. I needed a new smoker. My ten year old vertical smoker was old and I decided I did n t want a vertical. I am having a 7 ft reverse flow stick burner being built for tailgating but needed something for home use. I decided to get and Old Country stick burning from Academy.

When I went to the the store I saw the Over & Under. It was intriguing. The heat and smoke should be even across the cooking surface. Academy had several so I thought I would do some research first. This thread on this forum is the only information about the Over & Under Smoker.

As I read through this thread, the comments that posters made were in line with what I thought. It seemed to me that smoke and heat would be evenly disbursed though out the smoker. I took the advice on this thread to check all three of the Over & Under smokers. I picked the best one. Picked it up Friday, seasoned Friday evening, and smoked a brisket, pork butt roast, and four half-chicken breasts with rib bones.

Tried to cook the brisket and pork roast at 275 but it varied from 240 to 300. I really struggled with the amount of fuel inlet openings, and smokestack openings. I wrapped the brisket about 6 hours in and the pork roast about 5 hours in. I unwrapped the brisket for the last hour and cooked to 195 and about 30 minutes later took the pork roast off at 195. I cranked the smoker up to about 310 and cooked the chicken breasts to 165.

The brisket was a beautiful mahogany color and had one of the best smoke rings I ever have cooked. The brisket and pulled pork were spot on tender and juicy. The chicken breasts were smokey and moist. Some of the best I have every cooked.

As mentioned earlier in the thread, the side firebox door has only one latch at the top and needs more. It is not air tight at all. there are a few spots that need some welding. The fuel plate is inadequate and needs some work along with several boxes for fuel.

I would not have ventured out and purchased this smoker if it were not for this thread. I highly recommend it if it has enough grill space for you.

Thanks. Look forward to learning much more.

[HarrynVegas]

I can't find anything about this pit on the internet. It's not on the Academy website or anywhere else that I can find.

[BUBEARFAN]

I can't find anything about this pit on the internet. It's not on the Academy website or anywhere else that I can find.

I search the internet diligently and could not find the Over n Under except for this thread. Academy does not have it on their website. I called Academy; and in the Dallas - Ft. Worth area, only three stores had the Over N Under.

That is the reason this thread was so important to me.

[SmittyJonz]

Cool BuBearFan! I think after modding the fire grate, adding a latch and a few cooks you will learn it and have easy cooks on it. I've never been able to get any stick burner to hold a steady temp but rather a steady temp range of target temp +/- 20 * is pretty easy and Good Enough. Say target of 275* - I'll add a split at 255-260*- it'll climb to 290*ish and then slowly fall off to 255-260* (45 minutes - 1 hr) then I add a split. EASY :mrgreen:

Most folks I know like to run exhaust full open but since that one has 2 stacks you may need to run them 1/2-3/4 open.

[Stxhunter]

Saw this smoker at academy today in Arlington. It's an interesting design, but the metal is thinner than the wrangler model. I'm debating on wether or not I should add one of these to my backyard.

[SmittyJonz]

1/8" is all you need in Texas. 3/16"'is Plenty.

[SmittyJonz]

I was in Academy today getting some stuff for my old junky boat and seen a fellar keep going between Pecos and the Wrangler so I started talking with him - he left with an Over n Under ........... :heh: I told him about BBQ Brethren also......

[Faston]

I've got a Old Country Brazos that is real 1/4" plate. Lots of people are apprehensive about Old Country but it came with a lot of features not present or are extra cost items on other brands. I paid less, got more features and the doors do not leak at all. I passed on the much cheaper Pecos but at $399 it's a great value. That new over/under is interesting. I'd probably want to see some more reviews before buying but I like the concept. Good luck whatever you decide, it's all good and always fun.

[kscaddo]

I've got a Old Country Brazos that is real 1/4" plate. Lots of people are apprehensive about Old Country but it came with a lot of features not present or are extra cost items on other brands. I paid less, got more features and the doors do not leak at all. I passed on the much cheaper Pecos but at $399 it's a great value. That new over/under is interesting. I'd probably want to see some more reviews before buying but I like the concept. Good luck whatever you decide, it's all good and always fun.

I have the Brazos also (for a couple years) and really like it.
Regards

[pjtexas1]

I was in Academy today getting some stuff for my old junky boat and seen a fellar keep going between Pecos and the Wrangler so I started talking with him - he left with an Over n Under ........... :heh: I told him about BBQ Brethren also......

He went in looking for an offset. You sold him an over n under. Is that good or bad? I think you may have found yourself a part-time gig.:thumb:

[Tracker71]

We'll I'm new to the forum and joined because of this thread. I am really looking hard at this smoker. My brother in law and I discussed this type of smoker after a rough run at a large rib cook we did for the family. Feeding 30 of us off a off set charbroiled cooker was a tuff but we did pull it off. First run went off without a hitch, but the second run crashed temp went away and we were forced to empty the fire box and start again......So a quick question for those who have cooked on this smoker. Are you able to reload the smoker box and keep the fire box at temp for a couple of rounds of ribs?

Thanks in advance and I am looking foreword to being in the brethren.

Bookem Danno

[Beagee]

I purchased the Over n' Under a few months ago and have been pleased. Week before last I did a cook where I did some bacon wrapped chicken thighs empty the pit. Put in some wood gave it about 15 min. and I put in a Pork Loin and a couple hours later put in Pork Ribs everything turned out great. Total smoke time on the loin was around 5 hours.

I did not have an issue bringing the pit back up to temp after emptying the cook box.

An important thing that I learned was to allow the metal to soak in the heat and stabilize before opening the first time or putting on any meat do that and there are no crazy swings.

On my second cook with the smoker I put the meat in the box without allowing sufficient time for the metal to soak in the heat and as a result could not keep temps stable at all.

[SmittyJonz]

It's a stick burner and you should cook in a stable temp range not a steady temp
Target temp +/- 20-25* . So if target is 275* you add a split or 2 at 250* it climbs to 290* slowly falls back to 250* repeat. You will have to figure out its timing by cooking on it a few times - might need to add wood every 30 minutes, maybe every 45
Minutes maybe every hour.

[Bludawg]

it's a stick burner and you should cook in a stable temp range not a steady temp
target temp +/- 20-25* . So if target is 275* you add a split or 2 at 250* it climbs to 290* slowly falls back to 250* repeat. You will have to figure out its timing by cooking on it a few times - might need to add wood every 30 minutes, maybe every 45
minutes maybe every hour.yep!!

[Tomas]

I am also new to this BBQ Forum, and became a member to try to learn more about this Over and Under BBQ Smoker by Old Country that is sold by Academy; before I purchase one. My questions to all those that already own an Over and Under; and have cooked on the O&U for a time is how is this pit weathering the fire storm after a number of uses? Are you happy with your purchase of the Over and Under and would you do it again?? Has anyone had problems with warpage of the top firebox door? Any problems with warpage and leakage on the smoke box door and how were these problems solved, if in fact that could be solved? I noticed that the ash clean-out door is much thinner than the fire box and I ask if this ash clean out door has started to warp from the heat of the fire box and what other problems and/or mods have been made to improve the pit; in addition to the metal support plate in the bottom of the firebox, which I agree needed the angle iron supports. Also what are the negatives, if any, of the O&U that users have found? And is this $500 purchase of the Over and Under worth it? I'd love to have a nice heavy reverse flow BBQ smoker, but I have a hard time investing big money when I will only use my smoker several times a year.
I am thinking that a $500 investment for the Over & Under would last a good number of years, given that one would keep it covered and protected when not in use.
Any and all comments would be greatly appreciated. Thanks Tomas

[kingt36]

I've got an Old Country Wrangler and I love it. I do wish the cooking chamber was about 6" longer, but it works good. It took a while for me to get the fire management down, but I've gotten pretty good with it the last few smokes I've done on it.

[Bludawg]

SmityJonz I know know why this beauty gave you a stiff neck until your head swelled up tighter than uncle Dicks hat band! This is one fine pit!!! Today I had the pleasure to inspect one and play with her rack and caress the inside of her firebox, this gal is put together for long hot nights stuffed full of meat I must have her and make her mine.:biggrin1:

[SmittyJonz]

SmityJonz I know know why this beauty gave you a stiff neck until your head swelled up tighter than uncle Dicks hat band! This is one fine pit!!! Today I had the pleasure to inspect one and play with her rack and caress the inside of her firebox, this gal is put together for long hot nights stuffed full of meat I must have her and make her mine.:biggrin1:

:clap2: Beef up the rack in the FireBox and Add a Cpl Thermos in just the right places and Smoke On !!!! Could do a Suckling Pig even...........:heh:

[marco08]

I go to Costco every Sunday with my wife and this past weekend there was this salesman for Traeger. I am sure y’all are familiar with Traeger and their products but I was not. All I saw was a bbq pit and so my attention was caught. I had never heard of these wood pellet grill/smoker that requires electricity. My wife loved the idea of me “setting and forgetting” and spending a little more time watching the games or whatever event we were cooking out for. So much that she suggested we purchase it. The unit retails at about $1,000 and if purchased there at Costco they would knock off $200. Something about it just didn’t seem right. I felt like I was cheating on the art. I love to chop down trees by axe, splitting some logs, using m chimney smoker to get a fire started and babysitting temperature gauges over a few cold beers.
Anyways, since my wife was already on board with buying a new pit, I went over to Academy just to take a look at an Old Country Pecos I had seen a few months back. While there, the Over and Under caught my eye. The design is very interesting and I am more used to offset smoker. I figured, I will go online and research this smoker but to my surprise there isn’t much information out there. That is when I came across this forum. I thoroughly enjoyed the forum and found it to be very informative. I will be needing help mastering the art of bbq’ing and figured this forum would be a resource.
Sorry for the long post but being a new member (and this being my first post), I figured I shouldn’t just barge in but rather give y’all some background as to how I ended up here. Today, I plan on buying the over and under and plan on stopping by here every once in a while to ask for advice. Thank you for your time and I will be drinking an ice cold beer for y’all this weekend.
-Marco
(No offense intended for those who are fond of the wood pellet electrical grill/smoker. I looks to be ingenuity at its best but it is simply not for me at this time of my life.)

[SmittyJonz]

I go to Costco every Sunday with my wife and this past weekend there was this salesman for Traeger. I am sure y’all are familiar with Traeger and their products but I was not. All I saw was a bbq pit and so my attention was caught. I had never heard of these wood pellet grill/smoker that requires electricity. My wife loved the idea of me “setting and forgetting” and spending a little more time watching the games or whatever event we were cooking out for. So much that she suggested we purchase it. The unit retails at about $1,000 and if purchased there at Costco they would knock off $200. Something about it just didn’t seem right. I felt like I was cheating on the art. I love to chop down trees by axe, splitting some logs, using m chimney smoker to get a fire started and babysitting temperature gauges over a few cold beers.
Anyways, since my wife was already on board with buying a new pit, I went over to Academy just to take a look at an Old Country Pecos I had seen a few months back. While there, the Over and Under caught my eye. The design is very interesting and I am more used to offset smoker. I figured, I will go online and research this smoker but to my surprise there isn’t much information out there. That is when I came across this forum. I thoroughly enjoyed the forum and found it to be very informative. I will be needing help mastering the art of bbq’ing and figured this forum would be a resource.
Sorry for the long post but being a new member (and this being my first post), I figured I shouldn’t just barge in but rather give y’all some background as to how I ended up here. Today, I plan on buying the over and under and plan on stopping by here every once in a while to ask for advice. Thank you for your time and I will be drinking an ice cold beer for y’all this weekend.
-Marco
(No offense intended for those who are fond of the wood pellet electrical grill/smoker. I looks to be ingenuity at its best but it is simply not for me at this time of my life.)

There are several Pellet Heads on here - it's not for me either- to each his own.

Welcome, and you are now required to post pics and description of your first cook on any new or new to you pit! :mrgreen:

[sliding_billy]

I go to Costco every Sunday with my wife and this past weekend there was this salesman for Traeger. I am sure y’all are familiar with Traeger and their products but I was not. All I saw was a bbq pit and so my attention was caught. I had never heard of these wood pellet grill/smoker that requires electricity. My wife loved the idea of me “setting and forgetting” and spending a little more time watching the games or whatever event we were cooking out for. So much that she suggested we purchase it. The unit retails at about $1,000 and if purchased there at Costco they would knock off $200. Something about it just didn’t seem right. I felt like I was cheating on the art. I love to chop down trees by axe, splitting some logs, using m chimney smoker to get a fire started and babysitting temperature gauges over a few cold beers.
Anyways, since my wife was already on board with buying a new pit, I went over to Academy just to take a look at an Old Country Pecos I had seen a few months back. While there, the Over and Under caught my eye. The design is very interesting and I am more used to offset smoker. I figured, I will go online and research this smoker but to my surprise there isn’t much information out there. That is when I came across this forum. I thoroughly enjoyed the forum and found it to be very informative. I will be needing help mastering the art of bbq’ing and figured this forum would be a resource.
Sorry for the long post but being a new member (and this being my first post), I figured I shouldn’t just barge in but rather give y’all some background as to how I ended up here. Today, I plan on buying the over and under and plan on stopping by here every once in a while to ask for advice. Thank you for your time and I will be drinking an ice cold beer for y’all this weekend.
-Marco
(No offense intended for those who are fond of the wood pellet electrical grill/smoker. I looks to be ingenuity at its best but it is simply not for me at this time of my life.)

There are days/nights when you are able to do a fully hands on cook, time when you can be somewhat involved and others when you need to just use your smoker like an oven (not just set and forget but also quick to cycle up and down). That's why you get multiple cookers. :mrgreen:

[marco08]

Love the setup Sliding_billy and I hear you. I'm newly married and don't exactly have time every weekend to fire up the pit. I am also a bit new to smoking so I want to start Q'ing the traditional way then venture onto other methods once I get the hang of this tough, although I understand this may take a while.
I will take plenty of pictures and hopefully will be brave enough to post them. This is the first big pit I purchase and I've never even smoked a brisket. Good be with me on this journey!

[pjtexas1]

I've never even smoked a brisket.

Welcome and you need to fix that asap:biggrin1:

[hogzillas]

Went into my local Academy a couple of days ago & noticed they had these for sale along w/ the OC Pecos. So it seems like these are a new addition to their lineup

[Lockon]

How do these pits or other Academy smokers compare to a Char Griller with offset box?

[SmittyJonz]

How do these pits or other Academy smokers compare to a Char Griller with offset box?

They are much better than those cheap char grillers- much heavier gauge even though they are still only 3/16

[SmittyJonz]

I bet one could Smoke 6 med Turkeys at once in one of these.

[SmittyJonz]

Ok BluDawg about time you got one. :heh:

[SmittyJonz]

Off course you could buy used off Craigslist or Build your own -but is there a Better New Store Bought Pit than these for $500 ---- I ain't seen one..........

[HIxIxSMOKE]

So what's the verdict? Do i go buy one this weekend?



My wife just bought me one of these for a combination birthday/early Father's Day present. Ironically, she bought it for me on Mother's Day... Just got it all seasoned and ready to go yesterday. Planning on doing some baby backs tomorrow or Friday.

The only issue I've got with this unit right out of the gate is that the charcoal/wood tray in the firebox is somewhat flimsy. Not bad enough to be a deal killer by any means. It just could've been built a bit sturdier imo. It was an easy fix with a little welding and some 2 inch angle and eighth inch flat stock. Other than that, I'm very happy with this unit! The first two pics are of the tray as it comes from the factory.
96031

96032

96033

96034

96035

96036

[SmittyJonz]

So what's the verdict? Do i go buy one this weekend?

Yes. Yes You Do. And you beef up the fire grate. And you fire it up and season it and then you toss on a cpl Fatties. And You Post PIcs!!! :heh:


http://www.bbq-brethren.com/forum/showthread.php?t=201508

[sliding_billy]

I finally saw one in person at Academy the other day. The workmanship on this specific one was an absolute joke. Nothing fit right at all. The metal also seems thinner than some of their other models.

[ButtBurner]

from the few pics I have seen of these in action they seem like they take too much wood.

Each pic shows 2-3 logs in it

My Shirley takes less and its 4x bigger

[16Adams]

Today's Academy ad says 25$ off if you open and use Academy Credit Card. It can and has been debated whether that is wise, I do it and cut the card. Got 200$ off a Toughshed and two upgrades via Home Depot. Hint. Open in one spouse name only. leaves other spouse open to do the same in the future. That's advice from CS at HD

[SmittyJonz]

from the few pics I have seen of these in action they seem like they take too much wood.

Each pic shows 2-3 logs in it

My Shirley takes less and its 4x bigger

Was your Shirley $500? Your comparing Steak to Bologna. :crazy:

[SmittyJonz]

I finally saw one in person at Academy the other day. The workmanship on this specific one was an absolute joke. Nothing fit right at all. The metal also seems thinner than some of their other models.

YA its 1/8" - Wrangler is 3/16" but smaller size for same price. All are Sloppy Workmanship - most are Fair but some are BAD - that's why they are $500. :shock: I just looked over 2 Last nite when I stopped for Wood Chunks for the Uds and both I could Tweak Easily and beefing up the Fire Grate would have been the Hardest and that's Easy.

[SmittyJonz]

SmityJonz I know know why this beauty gave you a stiff neck until your head swelled up tighter than uncle Dicks hat band! This is one fine pit!!! Today I had the pleasure to inspect one and play with her rack and caress the inside of her firebox, this gal is put together for long hot nights stuffed full of meat I must have her and make her mine.:biggrin1:

:mrgreen:

[SmittyJonz]

In New $500 Readily Available Store Bought Stick Burners you have 4 Choices:

1. "Ok Joe" at Lowes n Walmart - $429-$449.
2. Old Country Pecos - Academy $399.
3. Old Country Wrangler - Academy $499.
4. Old Country Over n Under - Academy $499.

I have cooked on 1,2 n 3 in the last year and half. They all cooked about the same. Not had Mods. I used cookie sheets and foil water pans under the grate on FireBox Side. 1 and 2 are Basically the Same (Size, Gauge, Look) 3 is heavier Gauge on the Doors but Smaller. 4 I have not cooked on but I look at them every Academy Trip. I don't need it cuz I have a PatchWork Bandera. I wish someone local to me would get one so I can cook on it. I would Help them with the Tweaks too.

So if you are in the MKT for a $500 Stick Burner go look at ALL and make up your Mind. I don't see Nuttin wrong with buying any of them.

You High End Pit Owners need to remember the Days of cooking on the cheaper pits because that's what you could afford or was willing to Spend and STOP comparing your $1000-$1500-$2000-$2500 Pits to $500 Pits. That's just Stupid, UnFair and you could be Discouraging a Guy that $500 is All his has to spend on a Pit and it IS a Big Purchase for him. All 4 of those Pits can put out some Good Q - I know cuz I done it. Yes they will burn some Wood but not near as Much as the $200-$250 COS Pits. If one took care of the above Pits Id say they are 10 yr Pits.

Once I get my BadAzz Muscrat Pit in future I will still Look at the Mid Grade Pits and recommend or review them for the Newbs and Average Joes ( like me) for Who $500 is a Big Purchase.

Many will say keep saving and get the so n so Small Backyard model for $850-$1000 but for some Folks the Difference tween $500 and $900 is 1 Yr. Some guys can swing $900 but don't want to. MANY Kitchen Passes Cap at $500. :shock:

[ButtBurner]

Was your Shirley $500? Your comparing Steak to Bologna. :crazy:

no...but my $300 OK Joe took much less wood as well.

I just think it takes too much wood.

[Bludawg]

The difference between a 500.00 pit that cooks good and a 2,500 pit that cooks good, is the available volume that is needed on a regular basis and the amount of wood that is required to cook that one Butt or Brisket on it. If I'm cooking for me and 20 friends a 500.00 pit is fine, if I'm cooking for 150 payin customers on a regular basis then the bigger rig is called for. For the average person Big and Expensive can be excessive. For what its worth an O/U will be replacing Buhela very soon

[dadyk00l33]

Hi All,
So like a few others on here, I'm a first timer and this thread is what made me sign up. Since this is my first post, i'll apologize in advance for rambling. Because of this conversation, I decided to purchase the over under. I'm new to smoking and purchased a gas/charcoal grill with a smoker box from Heb because I needed a new gas grill and also wanted to dabble in smoking. Well I was able to manage a slab of ribs on it but found out the hard way, the smoker box was in name only. This thing is definitely only for show. So I decided I still wanted to try to get good at smoking but need something better. I almost pulled the trigger on a Brinkman vertical trailmaster because I liked the price point. After watching videos on mods to it, I still don't think it'd have been a bad choice but the more I read, the more I started to understand the different types and the build quality of each. Inevitably every conversation strayed to "save up your money and buy a custom one" etc. They almost had me believing I couldn't smoke something unless I dropped a grand. The biggest problem with that though is that I like being married and wished to remain so. Anyway, the day I was about to pull the trigger on the Brinkman, I wandered into Academy for the first time since moving to san Antonio 2 years ago and happened to notice the Old Country brand. These were pretty much the best of all worlds for a beginner on a budget that still wants something they can grow into. I was actually going to get the Pecos because it looked and felt awesome and of course the price was in line with the higher end of the lower grade smokers. Well, to make a long story, not quite as long, I found this post, saw the pics and read the reviews and kind of fell in love with the over under. Plus, I must've been in the right place at the right time because the guy gave me 20% off, so it made the price the same as the Pecos. I told him my 5 year anniversary was coming up and apparently my wife was supposed to give something made of wood as the present, I figured this wasn't made of wood but it uses it so that should work right? Anyway, he must've liked that, plus one of the casters is off so it makes it wobble.... bam 20% discount... yay for me.

I'd love to hear from people that have been cooking on it for a while now and see if theres any hints or tricks they've figured out that would help me get started on it... other that what's already been discussed that is, i.e. the fire box grate being flimsy, make a charcoal box for minion'ing, etc. Also, the biggie for me, I have to keep it on the back patio, what cover has anyone had success with, it's so tall and deep that nothing seems to fit even close. I'll try to post pics once I find someone to help me lift the heavy ass thing up a couple stairs and get it seasoned. Thanks again for all the great help hear and I'm glad to be part of this community.

[pjtexas1]

I finally had the chance to see one of these in person last week. I was more impressed than I thought I would be. If I was in the market for a cooker in the $500 range this one would be at the top of my list.

[SmittyJonz]

Hi All,


I'd love to hear from people that have been cooking on it for a while now and see if theres any hints or tricks they've figured out that would help me get started on it... other that what's already been discussed that is, i.e. the fire box grate being flimsy, make a charcoal box for minion'ing, etc. Also, the biggie for me, I have to keep it on the back patio, what cover has anyone had success with, it's so tall and deep that nothing seems to fit even close. I'll try to post pics once I find someone to help me lift the heavy ass thing up a couple stairs and get it seasoned. Thanks again for all the great help hear and I'm glad to be part of this community.

Congrats on your purchase. I have not seen or heard about a cover for it. You would probally just have to use a tarp and bungees or straps. Without a cover - Keep it closed up - exhaust vents too but keep the intakes slightly open. After Big Rains you might need to check it, dry it out. Clean your ash out after it cools - ash will absorb moisture from the air and cause rust.

Charcoal Box n Minion? I wouldn't try to run it on charcoal if thats what you mean. the firebox is designed to be a grill also - so you might want a basket for that but not necessary. Beef up the wood burn tray - I like what Bay-B-Baq Junkie did on page 4 - and get a layer of lit charcoal on it and 2 splits. then add a split of wood every 45 minutes or so.

here is another Over n Under thread. http://www.bbq-brethren.com/forum/showthread.php?t=201508&page=2

Keep us updated.:wink:

[pjtexas1]

I have 2 covers from these guys. They are heavy and less than half the price of most other custom makers. One of them came with a seam not sewn properly and the other was perfect. Really quick too. They had it made and in my hands in 2 weeks if I remember correctly. I think they wanted $80-$90 when everyone else wanted $400-$500.

http://www.coverus.com/

[dadyk00l33]

Sorry, I'm a new, I meant a charcoal basket, not box. Everything I read says the minion method is the way to go? Maybe not so much with this set up? I'll look into doing the firebox grate like that but will probably have to do it more like the other post you sent me where the guy did a no weld version out of expanded metal. I don't really know anything about welding or know any welders. If this turns into a thing where I spend more money on mods and not enough on food, my wife may kill me so being a newb i'll just focus on learning to cook. When I get better, i'll worry about modding.

Do any of the experienced guys know of any good forums on techniques or recipes? I just started with some you tube videos and one of Myron mixons books, been good so far but am always looking to expand my horizons.

[SmittyJonz]

Sorry, I'm a new, I meant a charcoal basket, not box. Everything I read says the minion method is the way to go? Maybe not so much with this set up? I'll look into doing the firebox grate like that but will probably have to do it more like the other post you sent me where the guy did a no weld version out of expanded metal. I don't really know anything about welding or know any welders. If this turns into a thing where I spend more money on mods and not enough on food, my wife may kill me so being a newb i'll just focus on learning to cook. When I get better, i'll worry about modding.

Do any of the experienced guys know of any good forums on techniques or recipes? I just started with some you tube videos and one of Myron mixons books, been good so far but am always looking to expand my horizons.

Minion method is for charcoal cooker/smokers. You bought a stickburner and need to burn sticks - firewood. If you want to run on charcoal you bought the wrong smoker.

You could strengthen the firebox grate with 2" angle iron and stainless steel bolts - no weld

There are a lot of Good BBQ videos on YouTube. Plenty of good info here - just ask or use the search bar at the bottom of the page- it searches within BBQ Brethren.

[ODU Dad]

BTTT. I want to keep this up there. I am seriously interested in buying this as my first serious small gig rig. And if/when I outgrow it and can decide what is bigger/better and what can be added to this to expand my capacity. Just don't buy too many of them, I want to keep the prices down for a while.:laugh:

[SmittyJonz]

I was in the Arlington Academy (behind Parks Mall) tonite and they had 3 of them. 1 of them was Pretty Decent Fit n Finish for an Old Country - if I had had some Money I probally wouldve gotten into Big Trouble with Ole Lady when i got Home cuz I would've bought it...... :shock:

[Bludawg]

I had to go to Waco yesterday and I had some time to kill between appointments so I was on a cheap ammo hunt Academy, Cabellas, & Gander Mountain, When I was in Academy I went to drool on an O/U and I noticed something.... a design change:shocked:! Gone is the ability to regulate the heat from the FB with an adj baffle , there is a fixed baffle welded in on the inside, IMO this will be a major draw back. While It may be cheaper to manufacture It seriously limits the pits abilities. This was a big selling point to me. I guess I'll have to take a looks see at the ABS All Star

[DaveAlvarado]

Smitty, I saw one of those in Academy too.

Man, for $500 it's a heck of a good design.

My favorite part that hasn't been touched on yet--it's a heck of a big grill. The way the firebox is designed full-length, you get about an 18x36" grill surface. You can dump a bunch of charcoal in the bottom of the firebox, put in the grilling grates, and cook up a whole mess of burgers or steaks. If you don't mind walking laps around the cooker, you could even sear off steaks in the firebox then finish them indirect on the smoker side.

I'd say that if you're into stick burning, it's the best $500 you could spend if you've only got room for one cooker on your porch. It's good competition for a WSM + One Touch combo on the charcoal side of things.

Also I'm not sure in practice if you'd really need to build a fire that spreads the length of the firebox. That's probably just for the pretty pictures. The air intake runs the whole length, but it's got the smokestacks on the outside edges. I bet a smaller fire right in the middle of the firebox would cook plenty good. The airflow design is clearly for convection--hot air circles from the back to the front, and from the middle to the sides. If you built a fire to one side or the other, it would only draft on that one side giving you big hot and cool areas, if that's your thing.

Heck, the more I think about it, the more I want one on my patio. :)

[bluzieq]

I had to go to Waco yesterday and I had some time to kill between appointments so I was on a cheap ammo hunt Academy, Cabellas, & Gander Mountain, When I was in Academy I went to drool on an O/U and I noticed something.... a design change:shocked:! Gone is the ability to regulate the heat from the FB with an adj baffle , there is a fixed baffle welded in on the inside, IMO this will be a major draw back. While It may be cheaper to manufacture It seriously limits the pits abilities. This was a big selling point to me. I guess I'll have to take a looks see at the ABS All Star

Not to hijak a thread but if you haven't laid hands on the all star, it is really a nice very well made small pit. Lots of stainless parts. Very high quality. You'd love it. I look at academy at the o/ u every time I'm there, I just wish they'd move em inside,its cold outside!!

[Bludawg]

I have only seen pix and there is not much user info out there on the All Star, I was sold on the O/U and it is about 1/4 the cost of the All Star until I noticed this design change.

[SmittyJonz]

I had to go to Waco yesterday and I had some time to kill between appointments so I was on a cheap ammo hunt Academy, Cabellas, & Gander Mountain, When I was in Academy I went to drool on an O/U and I noticed something.... a design change:shocked:! Gone is the ability to regulate the heat from the FB with an adj baffle , there is a fixed baffle welded in on the inside, IMO this will be a major draw back. While It may be cheaper to manufacture It seriously limits the pits abilities. This was a big selling point to me. I guess I'll have to take a looks see at the ABS All Star

?????? :confused:There never was an adjustable baffle between FB and Cook chamber that I ever saw (look on page 1 of this thread) Just adjustable slide intakes.

This plate/baffle has always been welded in place.

http://i1326.photobucket.com/albums/u645/bobjones79/CB410D22-651A-4788-845A-0AA2ED024806_zpshdloi00x.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/CB410D22-651A-4788-845A-0AA2ED024806_zpshdloi00x.jpg.html)

[Bludawg]

Right before Christmas I was at the Acadmey in Killeen they had 3 sitting out front that called to me from the truck all three had an ADJ damper the 2 I saw in Waco last week didn't BTHFSOOM

[PSIguy]

Thinking about ordering one of these without seeing it in person since Academy doesn't have stores in the northeast. I had a couple of mods in mind. I thought maybe a fixed second shelf could be installed full length, about 12" wide and about 5-6" above the main shelf, or maybe a rotisserie (or both). I would definitely upgrade the coal basket to 3/4" expanded metal and attempt snake/minion method with lump. I saw some saying you can't use charcoal in a stick burner, but this is actually a charcoal model that people have been using wood with (or so the Academy listing says). So I think you could probably get a pretty long burn with the right setup. I thought I saw a post somewhere saying the stock coal pan is 11x28", can anyone confirm this? I would still be fine running it on mini logs/splits and keep it tended if I needed to. Anybody loaded one of these up yet?

[ODU Dad]

Bump

[SmittyJonz]

Thinking about ordering one of these without seeing it in person since Academy doesn't have stores in the northeast. I had a couple of mods in mind. I thought maybe a fixed second shelf could be installed full length, about 12" wide and about 5-6" above the main shelf, or maybe a rotisserie (or both). I would definitely upgrade the coal basket to 3/4" expanded metal and attempt snake/minion method with lump. I saw some saying you can't use charcoal in a stick burner, but this is actually a charcoal model that people have been using wood with (or so the Academy listing says). So I think you could probably get a pretty long burn with the right setup. I thought I saw a post somewhere saying the stock coal pan is 11x28", can anyone confirm this? I would still be fine running it on mini logs/splits and keep it tended if I needed to. Anybody loaded one of these up yet?

Old Country does not have very good Qaulity control if any -so some are sloppy and some are decent - as long as you can deal with/ fix sloppy/sprung doors. I haven't seen any Old Country's I couldn't fix or work with but some are pretty sloppy.

I don't think they would run well on Charcoal but I don't have one. Academy doesn't know the difference between a charcoal cooker and a stick burner - they are Idiots ( and I like the Store). :mrgreen:

If one of yall are able to run one on charcoal please post your results here.

[SmittyJonz]

Who else?

[ODU Dad]

Bttt

[sassage]

Anybody done a video of one of these yet?

[SmittyJonz]

If some of yall would chip in and buy me one I'd be happy to do a whole video series on it .... :heh:

[retired trucker]

Check's in the mail! :twisted:

Omar

[ODU Dad]

Bttt

[ODU Dad]

Bttt

[SmittyJonz]

Anybody else get one?

[ODU Dad]

Anybody else get one?

I keep waiting to see if they go on sale, to pay for the freight cost. But if not, I am planning to go down to Jacksonville, FL in May and I will strap one on my pickup. They seem to be the best idea for a "real" smoker but not too expensive.

[ODU Dad]

Bttt

[ODU Dad]

Bttt

[ODU Dad]

Bttt

Getting close to buying one. Any updates from those who bought one?

[Bludawg]

After reading the reviews I have decided against it seems to be a fuel hog and it likes to run at 225 for me that is no Bueno

[Blythewood BBQ'er]

Agree blu! I was eyeing one till I read the reviews. Love the design tho.

[Faston]

I have a Old Country Brazos, a 1/4" offset that currently sells for $1K. I have no problem holding whatever temperature I need, usually 275. I ran it at 350 once with no problems. I would not call mine a fuel hog at all, I wonder if this is related to smokers made of thinner material. I only burn splits.

I drilled and mounted two 3" thermometers at meat height, one after the firebox deflector and one before the exhaust stack. With a hot fire and smoke chamber, convection is very good and there is only a small temp differential end of to end. Note that this smoker comes with a nicely designed deflector and the smoke stack is mounted at grate height already. I'm sure this helps with the consistent end to end temps.

Things I don't like:
1. The outer dimensions of the cooking chamber are just over 19"x40". Everyone here recommends a 24" wide smoker. After having mine for a while I wish it was 24"x48" but you'll get that for $1K.
2. It only has 2 wheels and you must pick the other end up and it is incredibly heavy. Moving it up a slight incline is almost impossible. I made a custom 4 wheel dolly to move mine but it is still a PIA! Next time it's got to have 4 wheels.
3. The lid being 1/4" material is very heavy to lift it and really should have a counter weight. Much worse than dealing with lifting it is the possibility of accidentally dropping it and getting a body part caught as it slams down.

[Bludawg]

I have a Old Country Brazos, a 1/4" offset that currently sells for $1K. I have no problem holding whatever temperature I need, usually 275. I ran it at 350 once with no problems. I would not call mine a fuel hog at all, I wonder if this is related to smokers made of thinner material. I only burn splits.

I drilled and mounted two 3" thermometers at meat height, one after the firebox deflector and one before the exhaust stack. With a hot fire and smoke chamber, convection is very good and there is only a small temp differential end of to end. Note that this smoker comes with a nicely designed deflector and the smoke stack is mounted at grate height already. I'm sure this helps with the consistent end to end temps.

Things I don't like:
1. The outer dimensions of the cooking chamber are just over 19"x40". Everyone here recommends a 24" wide smoker. After having mine for a while I wish it was 24"x48" but you'll get that for $1K.
2. It only has 2 wheels and you must pick the other end up and it is incredibly heavy. Moving it up a slight incline is almost impossible. I made a custom 4 wheel dolly to move mine but it is still a PIA! Next time it's got to have 4 wheels.
3. The lid being 1/4" material is very heavy to lift it and really should have a counter weight. Much worse than dealing with lifting it is the possibility of accidentally dropping it and getting a body part caught as it slams down.
Time to hit the gym Spaghetti Arms:-P:heh:

[Faston]

Bludawg is spot on as usual. I broke both arms a few years back in a nasty motorcycle accident and it took 5 hours of surgery to put them back together. :mad:

Not the same anymore but I am very happy that they work.

So I have a slow bike now. And I slow cook! :razz:

[JackW]

The design and capacity of the Old Country over and under caused me to buy one. I was really stoked about this smoker- worst thing I have ever tried to cook on! It takes a tremendous amount of wood to get the cooking chamber to 225, I never could get it much above that. The heat in the firebox would really warp the door. I really wanted this smoker to work for me but it did not! I took it back and got an OC Wrangler. Same price, thicker metal, better cooker.

Jack

[marco08]

I've been wanting to upload some photos but I keep getting an error message (missing security tokens).

Anyways, I've had the over and under for a few months now and I love it. It's sad to hear that others have not had the same experience but for me it's been great. Since I've purchased the over and under I've loaded it up with pporkbutts, chicken leg quarters, baby back ribs and even 2 turkeys at the same time for Thanksgiving. I can see how some may be concerned about the amount of fuel used to operate but if I can't load it all up with meat then I just use my smaller pit. Either way, I don't mind it .

Anybody know what I have to do to start uploading pictures?

[mahenryak]

Looks like a mighty nice setup.

[SmittyJonz]

Load pics on photobucket and then post IMG code here.

[westgreen]

Good morning, Brethren. I too joined this forum because of the post here. I spent my Memorial Day sending off the In-Laws and then driving an hour and a half one way to an Academy that had the over and under in stock( the 2 in my hometown did have not one and has not for over a week). Thanks to these ten pages,of post, I didn't just buy the first one I saw, but I looked it over good. The first one had quite a few flaws. For the price, I do believe I will be happy with what I got. Due to weather, I have not been able to fire it up yet. My plans are to season it tonight. It will also give me a chance to look it over for any smoke leaks and make a plan to tighten it up some. I was thinking of felt tape like what is used on my egg, but not sure if the lid is heavy enough to do the trick. Any other suggestions?

[SmittyJonz]

Cool WestGreen - please update us (with pics if possible) and let us know how you like it. And after a few cooks also. :thumb:

[westgreen]

So the weather cooperated last night and I seasoned it. Here are some pictures after I oiled her up.http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0872_zps1kofce3v.jpg
http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0875_zps6r4qre0x.jpg
http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0876_zpsjrck8d0p.jpg
http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0874_zpsaqxznngw.jpg

This is not my dream rig, but considering the $499 price point, I think I will really enjoy it. I like the over and under design. It seems to handle temp evenly. I do not have ambient readers and only relied not the tempo gauges you see, but held temp better than I thought it would. One of the things i wanted to look for was smoke leaks. it had a few, see pics below.
http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0894_zps4w5izalh.jpg

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0886_zpsbqbjofwn.jpg

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0885_zpsluaz4tmv.jpg

As far as charcoal usage, I put a full chimney unlit in the grate and a lit chimney on top. I then put three small pecan logs on top.

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0880_zps0kyea7ep.jpg

Not much color here but it looked nice.

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0882_zpsobh0unbz.jpg

It held temp pretty well. While that was going on, I put some ribeyes on my medium BGE for the wife and I.

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0896_zpsjzrgj5cl.jpg

It took about 20 minutes to get up to 225. I thought that was fine. Playing with the dampers, Iwas able to keep it between 300 and 225 very easily. I had to run into town for a while. When I got home the fire had been going for about 3 hours. At that point my coals were gone and the temp was down to 175. Considering the amount of coals I put on, the thinness of the steel and the airflow, I was happy with that. Remember it is only a $499 pit.

The smoke leaks mentioned earlier and the firebox door buckle seen below are my main issues with the shell of the pit.

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0892_zpsno0q9tuq.jpg

The other trouble area is the amount of weight that the grates will hold.

This is the ash that was left. Almost all ash by the way.

http://i1341.photobucket.com/albums/o755/Westley_Green/OVer%20and%20under/IMG_0899_zps43nq7syo.jpg


I am looking forward to doing some semiserious smoking with this pit. Tomorrow is the real test. I will cooking 8 Pork loins for the end of the year party at the school I teach at.

Stay tuned guys pics to come as well.

[gwillis6]

I thought I was a member here years ago but I must have forgotten my name/password or maybe I am confusing Y'all with another forum. Happens more and more the older I get. I'll have to live with the match lite handle for a while. Anyway, I saw this smoker at Academy got home and searched for reviews and landed back here. It looks like a sort of "Good One" clone albeit made in mexico with some sloppy welding/grinding but for $500 which is about 1/4 the price of a comparable size Good One it does not seem bad at all. I love the design of the Good One Marshall but could never bring myself to drop $2K on it.

So I read the reviews and thought it was worth a gamble as I figured I could fix any issues it may have. I picked one up and seasoned it yesterday after work using about two pounds of lump and three splits. Held 250 to 275 pretty easily for three hours with the intakes 1/2 open . Got home today and wanted to test the claim that it would not get above BBQ temps. Two more pounds of lump and two splits later with the intakes wide open and it was chugging along at 375 so I closed them to 1/4 open brought the temp down and held 225 steadily. I am certain it would have gone well over 400 if I let it. Almost everything I smoke is at 225 and I have a gasser for grilling although I can see myself grilling some thick rib-eyes over oak on the back of this rig. The top rack fits in the firebox for grilling.

Seasoning pics...
http://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_175022_zpsusn0pccw.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_180625_zpsikk4vyjb.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150528_201049_zpsi8gksu1y.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_181854_zpskfyw9z2z.jpg

Random pics...
http://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_181930_zpsnntnuieq.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_180652_zpsvfprzd5c.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_173737_zpsk126s94a.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_182032_zpsyfe2uxy5.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_182024_zpst18wdsuc.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150529_181955_zpsaiyydhiw.jpg

So far I am quite pleased. I will cook on it this weekend and report back with stats and pics. Thanks to all for the great info here!

[SmittyJonz]

I still like these and if I hadn't got a Deal on BoomShuckaLucka from DWFisk I'd probally have bought one as my Big Smoker.

I would brace firebox tray as in early part of this this thread and probally the firebox lid too. I'd build rack/grate ends inside so cooking grate goes end to end for more space.

[gwillis6]

Sorry it took so long to get back, busy week at work. After seasoning the smoker I set out on Sunday to see what it could do. I set up the smoker with about two pounds of lump and a couple splits of pecan. Got it running steady at 225 (intakes about 1/2 way open) and cooked two four pound chickens (four hours), Fifteen moink balls (1.5 hours) and some pig candy (1.5 hours). The smoker held 225 fairly easily. I had to add a split just about every hour. It would drop to 200, I'd add a split and it would rise to about 250 then drop back down in about an hour pretty consistently. It is not as efficient as my UDS (duh!) but if this cook was any indication, it's a keeper! To say I am happy with this smoker would be an understatement. Here's some Q-view from the cook.

http://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_162749_zpsa4xpnc71.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_183851_zpsjozlzktb.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_183754_zpst4awftyk.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_191723_zps0suzuhsg.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_184654_zpsmx3fprcz.jpghttp://i1300.photobucket.com/albums/ag82/gwillis6/smoker/20150601_191932_zpswzbd8k0x.jpg

[dport7]

That might be true........... I bought the Masterbuilt Electric New 7 years ago and the Cheapo gasser new but 50% off- all others have been homemade with scrap or CL Junkers I patched up or tweaked with scrap from work .......:biggrin1:

Maybe Ill find one of these rusted out on CL in a couple years....... :wink:

When I do get a NEW one it'll probally be a Muscrat Vertical Pipe Smoker :heh:

You and me both, only one I bought new was my Oklahoma joe in 93.
All else is junk yard finds or off the curb. I don't know how, But I own five smokers and six or seven, maybe eight grills and I make try pod grills for open fire. Ya I'm hooked. Oh ya' I bought a new Kenmore gas grill three years ago when we moved down here, cause we didn't have anything here to cook on.

[SmittyJonz]

Used one on Fort Worth Tx Craigslist - if I hadn't of Scored BoomShuckaLucka I'd go for it.

http://dallas.craigslist.org/ftw/for/5062727565.html

[LarryO1947]

:thumb: Congrats on both the smoker and the cook.

[Hogfan2502]

I grill a lot so i'm looking for something i can grill with more than i smoke but i do smoke some as well. I've seen the Pecos and this one at Academy Sports. I like the Pecos but it is just meant to smoke, not grill in the main chamber. I need something i can grill with as well. I love the heavy duty cooking grates and the grill. My only question is can you use this Old Country Over/Under Smoker as a grill as well or is it just meant to smoke?

[SmittyJonz]

I grill a lot so i'm looking for something i can grill with more than i smoke but i do smoke some as well. I've seen the Pecos and this one at Academy Sports. I like the Pecos but it is just meant to smoke, not grill in the main chamber. I need something i can grill with as well. I love the heavy duty cooking grates and the grill. My only question is can you use this Old Country Over/Under Smoker as a grill as well or is it just meant to smoke?

Meant to grill in top of firebox. Has grates for it.

[Fwismoker]

I like that grill, it reminds me of The Good One Smokers

[Hogfan2502]

Meant to grill in top of firebox. Has grates for it.

GREAT!!! Thanks for the reply!

[gwillis6]

I grill a lot so i'm looking for something i can grill with more than i smoke but i do smoke some as well. I've seen the Pecos and this one at Academy Sports. I like the Pecos but it is just meant to smoke, not grill in the main chamber. I need something i can grill with as well. I love the heavy duty cooking grates and the grill. My only question is can you use this Old Country Over/Under Smoker as a grill as well or is it just meant to smoke?

The top grate from the cooking chamber fits in the firebox for grilling. I did some ribeye on it over oak on Monday. It was delicious.

[gwillis6]

I like that grill, it reminds me of The Good One Smokers

That's why I bought it. I like the design of "The Good One Marshall" but didn't want to plunk down the $2500 asking price. This one may replace my UDS and my weber gasser.

[Hogfan2502]

Meant to grill in top of firebox. Has grates for it.

I went and looked at the Under N Over and you CAN'T grill on the top side. There are no Coal Grates under the grilling Grate. The employee said it isnt meant to be used as a grill but just a smoker. I think i may just go with the Pecos, even though its not meant for grilling either, and just use some old grilling grates from my old grill and use them as coal grates. I won't be able to grill with direct heat because it will probably burn the meat to quick, say burgers or chicken, but i can at least sear it. I will have to just do indirect heat to grill and work with it.

[Baby Back Maniac]

I went and looked at the Under N Over and you CAN'T grill on the top side. There are no Coal Grates under the grilling Grate. The employee said it isnt meant to be used as a grill but just a smoker. I think i may just go with the Pecos, even though its not meant for grilling either, and just use some old grilling grates from my old grill and use them as coal grates. I won't be able to grill with direct heat because it will probably burn the meat to quick, say burgers or chicken, but i can at least sear it. I will have to just do indirect heat to grill and work with it.

ok, I posted this earlier and then removed it. I think the previous poster was trying to explain that you can grill in the PECOS...not the over under. There is a grilling grate in the firebox of the Pecos.

[SmittyJonz]

No - you CAN grill in firebox of the Over n Under - big grill too. Look at pics in first few pages.

[SmittyJonz]

This is the pic of original FB- Grilling grates over fire grate- apparently now they made one longer shelf that is top shelf in cook chamber that can be placed in top of FB for Grilling.


http://i1326.photobucket.com/albums/u645/bobjones79/12B2CE2D-083B-461E-ACCB-B9E4D5DAAC02_zpsqdj4ajtz.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/12B2CE2D-083B-461E-ACCB-B9E4D5DAAC02_zpsqdj4ajtz.jpg.html)

[Smokenrt]

Does anyone know how many butts one of these will hold with both cooking racks?

[Bludawg]

10-12

[Smokenrt]

How big? I normally cook with 8+ pounders

[SmittyJonz]

How big? I normally cook with 8+ pounders

I think you could get 8ea. 8-10 lbrs on bottom shelf- 6 for sure.

[Smokenrt]

Nice. This might be my first stick burner. I'm wondering if you could fit 4 on the top rack & 6 on the bottom?

[fie1dy]

Well....... I am like a lot of others on this thread and have been watching it for a while due to the interest of this over/under pit. This is my first post and I am new to the art of BBQ with a smoker. I am great at grilling on my Old Smokey, but grilling is not that hard. I have been patiently waiting to see if Academy ever had a sale on the o/u pit, but I luckily stumbled on a deal yesterday. I found a guy on craigslist selling a practically brand new Old Country o/u. I was lucky and actually negotiated a price of $225. The only downfall is that I dont have the second top rack in the cooking chamber. It did however come with two large thermometers.

As of right now, i plan on getting home and putting some high heat to it tonight to get it all cleaned out (while consuming large amounts of beer). Tomorrow is going to be a trial run of some type of meat to gauge temperature (while drinking beer) and Sunday I hope to actually cook something that turns out edible (and still drinking beer). We will see.... Thanks for all the posts on this thread. It has helped a bunch is selecting and planning. Hopefully my picture posts..

[SmittyJonz]

Cool FNG! Keep us Posted! Brace/ Beef up the burn grate if previous owner didn't.

[fie1dy]

I am trying to get some high heat to clean the pit, but it seems to max out at 325... Not sure if I am doing someting wrong, but I have all the vents open and the burn box closed. I guess it will have to do. Ill try to season it this afternoon.

[SmittyJonz]

:heh:

[SmittyJonz]

Well fie1dy ?

[fie1dy]

While starting a bonfire, I noticed I could not get the two thermometers to register the same temp. In fact, the were off by 20-25 degrees. After further investigation once the pit was cool the next day, I noticed that the guy before me must have used charcoal in the smoking chamber and it clogged the vents from the fire chamber...... That was a hell of a cleanup and I had to wash it out. Threw charcoal in the fire box and started it up to dry it out yesterday and temps registered even and all is well. I guess you take some risks when buying a used pit. Looks like I will work on seasoning it this Saturday all day and cooking something on Sunday.

[SmittyJonz]

Glad you got it figured out.

[CasinoQ]

Just bought one of these last week, after much help from this thread. Thank you!

I ran two dry runs then did my first smoke on it this weekend (3 racks baby backs, 50 chicken wingettes, roll of Bologna and pan of beans).

The cooker gets up to temp very fast, I use almost a full chimney starter of Kingsford with 2 8-10 inch mini logs (Pecan) and that gets me to 275* with the vents about 1/2 open. I have to add a log or two (depending on size) about every hour to maintain the temp. I got it up above 300* a few times with minimal effort, slight adjustments to the vents bring it right back down. I' guessing I could get it up to 350* without risking getting the firebox too hot.

The only issues I have had thus far is that the right side of my cooker stays about 15-25 degrees hotter than the left side (using a maverick probe on each side to gauge) I'm not sure what the cause of this is, any suggestions would be greatly appreciated! I've tried moving the fire in the firebox to each side and that does not seem to change the temps on each side. Also, due to the design the back of the cooker seems to be considerably hotter so I had to rotate my racks of ribs once during the cooking process.

All in all, for a $500 cooker I'm very pleased with this product. This is my first stick burner, as I've smoked on charcoal cookers (Hasty Bake) prior to this. So far its very easy to operate

[SmittyJonz]

Good to Hear CasinoQ. Did you swap Probes from one end to the other and see if the temps swapped?

[CasinoQ]

Good to Hear CasinoQ. Did you swap Probes from one end to the other and see if the temps swapped?

Yes I did

[CasinoQ]

Yes, I switched the probe and the other probe still shows higher temp at right side

[SmittyJonz]

Any more cooks to report fellars?

[AlwaysSmokey]

Just one question CasinoQ,... Is the pit level?

[CasinoQ]

Just one question CasinoQ,... Is the pit level?


I thought this might be an issue after my first dry run, my patio has a slight slope on it so on my first cook I slid a piece of particle board underneath the casters to level it out and still same issue

[okie smoker]

I've just read through this thread with great interest. I have a New Braunfels smoker from back when they were made a little better (~15 years old). I've looked at this smoker several times at Academy and like the design. I do like to do some higher heat cooks from time to time and noticed a few comments about struggling to get to high heats, so I'm wondering if that will be an issue. Overall, does everyone seem pleased with this smoker? I would like to consider getting a better smoker in the next 6-12 months.

[JustSomeGuy]

I just registered to reply to this post. I purchased one of these over/under smokers after graduating from a Brinkmann vertical smoker.

Here's my experience:

The bad:
1. The quality was not so good on the unit I ended up with. Specifically:
a. The smoker door doesn't line up exactly
b. The firebox door binds when you're really running hot
c. As others have mentioned, the fire grate is too flimsy (reinforcing with angle iron is an easy fix)
d. The tab on one of the firebox vents had snapped off.
2. This smoker consumes more fuel than my old one
3. Did not come with thermometers (I just bought a couple and screwed them right in).

The good:
1. LARGE cooking area
2. Retains heat very well
3. As long as you understand that you're running a stick smoker and that you're aiming for a temperature range instead of a specific temperature, this thing is VERY stable. Set it, and forget it until the temperature falls out of your window. Add another piece and walk away.

Even with the quality issues I mentioned, I would definitely purchase again. Been smoking for close to 10 years, using my own rigs and others. With a little bit of TLC and patience to learn it, this is definitely a keeper.

Pics of seasoning and a cook below...

http://i24.photobucket.com/albums/c14/brantleyhobbs/IMG_20150523_131114714_HDR_zps12qhrmxt.jpg
A thing of beauty

http://i24.photobucket.com/albums/c14/brantleyhobbs/IMG_20150523_131125072_HDR_zpsq9lltdny.jpg
It's big

http://i24.photobucket.com/albums/c14/brantleyhobbs/IMG_20150523_131142940_HDR_zpsw2uiasff.jpg
Upper and lower shelves (the upper shelf also fits over the firebox to serve as a grill)

http://i24.photobucket.com/albums/c14/brantleyhobbs/IMG_20150703_092537_nopm__zpsnk4bfqpc.jpg
The payoff (4 8lb butts and 4 racks of ribs)

[SmittyJonz]

Thanks for Your review JustSomeGuy. :thumb: Please post any additonal cooks. We LOVE Pics here!!

[SmittyJonz]

http://dallas.craigslist.org/mdf/for/5157965268.html

[Eric J]

I am ready to buy a mid grade offset after years of using a Brinkman Gourmet Vertical with mods, and this over and under looks interesting to me.The interwebs brought me to this forum (like many other peeps it seems) due to not much info out there on this. Acadamy website basically worthless. Theoretically even temp across cooking grate. IDK about front to back though. Seems most are happy with it. My question is, how does this compare to the Pecos model which is about the same size? Fuel use? Maintaining temp? Or any other observations? Thanks!

[SmittyJonz]

Over n under would burn little more wood than Peco - takes a bigger fire to maintain same temps. But has more cook space.

[Eric J]

Well I cheaped out on an offset smoker. I found a like new C.L. Ok Joe Longhorn including a 1/4 truck load of split seasoned oak for only 120 bucks. I know it is not the quality of the Old Country smokers, and needs the typical COS mods like sealing up leaks, lower exhaust, and tuning plates, but I think this will be a good start in offsets for me. Thanks to everyone on this site, and this thread on the info on the Over and Under. This is the only place to find this info. Over and Under still on my radar!!

[SmittyJonz]

Well I cheaped out on an offset smoker. I found a like new C.L. Ok Joe Longhorn including a 1/4 truck load of split seasoned oak for only 120 bucks. I know it is not the quality of the Old Country smokers, and needs the typical COS mods like sealing up leaks, lower exhaust, and tuning plates, but I think this will be a good start in offsets for me. Thanks to everyone on this site, and this thread on the info on the Over and Under. This is the only place to find this info. Over and Under still on my radar!!

Nothing wrong with that. Skip the exhaust lowering and just make a convection plate for it.

[ButtBurner]

Well I cheaped out on an offset smoker. I found a like new C.L. Ok Joe Longhorn including a 1/4 truck load of split seasoned oak for only 120 bucks. I know it is not the quality of the Old Country smokers, and needs the typical COS mods like sealing up leaks, lower exhaust, and tuning plates, but I think this will be a good start in offsets for me. Thanks to everyone on this site, and this thread on the info on the Over and Under. This is the only place to find this info. Over and Under still on my radar!!

awesome deal!! Nothing wrong with that smoker, I had one. I would not lower the exhaust.

Just try it without jumping into a bunch of mods. All I did was a few tuning plates

[Eric J]

Thanks! First off is split the fire box. I dont think it has ever even really been hot and I see clear silicone caulk or something in that seam. Geeze!

[SmittyJonz]

Who else?

[Tummo]

I have a pic of my OC over and under! I have 7 St. Louis racks and an 8 lb. butt!

[Tummo]

Here's a couple more.

[Tummo]

Seems I can only post one pic at a time!

[Texmex01]

I have a pic of my OC over and under! I have 7 St. Louis racks and an 8 lb. butt!

All of the pics in this thread show 2 levels of racks in the cooking chamber, but the ones I am seeing at Academy only have 1 (no upper channel for a rack), did they change the design?

[SmittyJonz]

All of the pics in this thread show 2 levels of racks in the cooking chamber, but the ones I am seeing at Academy only have 1 (no upper channel for a rack), did they change the design?

There is or was a grilling grate in FB that can be moved to cook chamber for upper grate.

[Texmex01]

There is or was a grilling grate in FB that can be moved to cook chamber for upper grate.

The second grate is there, but the 3 pits Academy had did not have an upper channel in the cook box to rest it on

[Bludawg]

I Noticed that too. Simple 20 min fix if ya have a welder.

[Texmex01]

I Noticed that too. Simple 20 min fix if ya have a welder.

Yep, going to have my buddy/fabricator go with me to take some measurements for the mods I guess, thanks!:thumb:

[SmittyJonz]

Today 11/19

http://i1326.photobucket.com/albums/u645/bobjones79/57F864D0-1D1D-4B70-89C5-5880FEBF3642_zpsj0x4ozcs.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/57F864D0-1D1D-4B70-89C5-5880FEBF3642_zpsj0x4ozcs.jpg.html)

[Texmex01]

Today 11/19

http://i1326.photobucket.com/albums/u645/bobjones79/57F864D0-1D1D-4B70-89C5-5880FEBF3642_zpsj0x4ozcs.jpg (http://s1326.photobucket.com/user/bobjones79/media/57F864D0-1D1D-4B70-89C5-5880FEBF3642_zpsj0x4ozcs.jpg.html)


So some do have the second shelf already!:thumb:

[SmittyJonz]

These pics taken today. These 2 over n Unders were side by side. Old country has gone to easier Fab style but you get a wider grate that way........

http://i1326.photobucket.com/albums/u645/bobjones79/3F48C3E0-C6BE-437A-AF9A-6F11F6BE4399_zpslqxijigr.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/3F48C3E0-C6BE-437A-AF9A-6F11F6BE4399_zpslqxijigr.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/8A3B64AF-E714-410D-9F23-AF25115D79AE_zps89laamf8.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/8A3B64AF-E714-410D-9F23-AF25115D79AE_zps89laamf8.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/F0D0B0BC-CAE8-4659-86AE-A84FE24B1FA3_zpsmjse1wdk.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/F0D0B0BC-CAE8-4659-86AE-A84FE24B1FA3_zpsmjse1wdk.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/2B3F62A6-262A-45E2-9D55-016166FA8CF4_zps8wwyypme.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/2B3F62A6-262A-45E2-9D55-016166FA8CF4_zps8wwyypme.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/48E31F14-5004-4166-A127-13EF72DF7A1F_zpsm4k0bdhf.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/48E31F14-5004-4166-A127-13EF72DF7A1F_zpsm4k0bdhf.jpg.html)

http://i1326.photobucket.com/albums/u645/bobjones79/3F7C8021-DCAB-45CC-AEB4-A11D9276B123_zpsctuqwzyp.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/3F7C8021-DCAB-45CC-AEB4-A11D9276B123_zpsctuqwzyp.jpg.html)

[SmittyJonz]

Bump for Newbs.

[SmittyJonz]

BluDawg now owns one.


http://i1326.photobucket.com/albums/u645/bobjones79/A5A0361F-7F75-4CBD-88EB-0FEE2B5C5158_zpsvpcjusvd.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/A5A0361F-7F75-4CBD-88EB-0FEE2B5C5158_zpsvpcjusvd.jpg.html)

[SmittyJonz]

BluDawg said the no hotspots is true and it's any easy pit to run once you mod the fire grate so ash falls better.

[Bludawg]

I get a 5 deg difference from the bottom to the top grate bet uniform across F -->B & E -->E

[haunas]

Is there a mod of this or is it like a UDS charcoal basket?

[SmittyJonz]

Nothing like UDS charcoal basket. It's a stickburner with firebox behind it instead of on end. Did you not look at first 14 pages .?. :confused:

[Roguejim]

Does Academy have a website?

[ebijack]

http://www.academy.com/shop/browse/smokers?cm_cr=No+Campaign-_-Web+Activity-_-SubCategoryRecommendation+Leisure-_-SubCategory_CP1-_-Smokers-productNameLink

[cheez59]

I was in a local Academy today cashing in a gift card I got for Christmas. They had an over/under on the floor. I checked it out all over. I'm really impressed with the design. One of the things that has always turned me off to stick burners is having to monkey with them because of hot and cool spots. Bludawgs testimony about the even heat with this rig has taken that issue out of the equation. I can get fuel for one of these for next to nothing so I might just have to get one to compliment my LSG cabinet. I've always loved the taste of meat cooked on a stick burner.

[Bludawg]

i was in a local academy today cashing in a gift card i got for christmas. They had an over/under on the floor. I checked it out all over. I'm really impressed with the design. One of the things that has always turned me off to stick burners is having to monkey with them because of hot and cool spots. Bludawgs testimony about the even heat with this rig has taken that issue out of the equation. I can get fuel for one of these for next to nothing so i might just have to get one to compliment my lsg cabinet. I've always loved the taste of meat cooked on a stick burner.

do it!

[SmittyJonz]

http://i1326.photobucket.com/albums/u645/bobjones79/A81709B1-2A5B-4D65-B7AF-FEB14436C46F_zpswvpavnkk.png~original (http://s1326.photobucket.com/user/bobjones79/media/A81709B1-2A5B-4D65-B7AF-FEB14436C46F_zpswvpavnkk.png.html)

[dsp2]

You guys think the Over Under is better than the $399 or $499 offsets from Old Country/Academy?

And for $80, I can be semi-confident one will arrive not destroyed?

This seems like a great intro to all wood bbq...

[SmittyJonz]

You guys think the Over Under is better than the $399 or $499 offsets from Old Country/Academy?

And for $80, I can be semi-confident one will arrive not destroyed?

This seems like a great intro to all wood bbq...

I wouldn't say it's better - it's different - no Hot Spots, but some guys actually like the temp difference on an offset. I don't but some do - they put Chicken on Hot end and Brisket on cooler end. The offsets can be evened out with tuning plates or convection plates but more like 20-25* degree differential.

The Wrangler is smaller than I like. The Pecos is Nice size for average backyard BBQ guy and close to size of O/U cooking grate but O/U has a top grate increasing its capacity. You could add a top grate to Pecos either welding in angle or building a removable grate with legs/ feet that sits on regular grate but it may be Hotter on top grate.

I think the O/U would be easier for a Newb cooking multiple meats ( even multi of same cut) but there have been some Newbs who said they couldn't run it and returned it for the Wrangler or Pecos.

I can not speak on Shipping as I've not heard anyone who has ordered one shipped.

[Bludawg]

You guys think the Over Under is better than the $399 or $499 offsets from Old Country/Academy?

And for $80, I can be semi-confident one will arrive not destroyed?

This seems like a great intro to all wood bbq...

Depends on what you mean by better. The O/U is not a traditional offset it is more like a RF with better baffling. The only similarity between a traditional offset and the O/U is they both burn wood. I'll never go back to a traditional offset the flavor I get on the O/U alone sold me on the design.

[biggiefries19]

I have to chime in here now. I took the plunge and bought an O/U Friday and cooked on it Saturday. I've been needing a better stick burner for my house so I can practice flavor profiles while I'm saving for my competition smoker.

I have a couple of different smokers I use at my house. One is a rec tec pellet smoker and I also use a 22" WSM. Both I love, both are great, but both have there limitations. My pellet is awesome at use and putting down one heck of a smoke ring but light on the smoke flavor. My WSM is great at flavor but sucks because you can only cook so much on it and it's a pain to take apart and clean.

The O/U runs great and holds temps well! Tried out ribs this weekend and they came out great! For $499 you really can't beat the price, plus the size of the area you can cook on is great! One note I'm glad I waited to purchase though as I had planned to get one earlier last year and now I got the one that has the new overlapping door design.
http://i1273.photobucket.com/albums/y409/Biggiefries/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg (http://s1273.photobucket.com/user/Biggiefries/media/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg.html)
[IMG]http://www.bbq-brethren.com/forum/<a href=http://s1273.photobucket.com/user/Biggiefries/media/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg.html target=_blank>http://i1273.photobucket.com/albums/y409/Biggiefries/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg
http://i1273.photobucket.com/albums/y409/Biggiefries/20160130_142328_zpspzgtfnfu.jpg (http://s1273.photobucket.com/user/Biggiefries/media/20160130_142328_zpspzgtfnfu.jpg.html)

[IMG]http://s1273.photobucket.com/user/Biggiefries/media/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg.html]http://i1273.photobucket.com/albums/y409/Biggiefries/1e06a2de-a79c-4917-81a0-539f0723285b_zpstgpkhayz.jpg

[dsp2]

I wouldn't say it's better - it's different - no Hot Spots, but some guys actually like the temp difference on an offset. I don't but some do - they put Chicken on Hot end and Brisket on cooler end. The offsets can be evened out with tuning plates or convection plates but more like 20-25* degree differential.

The Wrangler is smaller than I like. The Pecos is Nice size for average backyard BBQ guy and close to size of O/U cooking grate but O/U has a top grate increasing its capacity. You could add a top grate to Pecos either welding in angle or building a removable grate with legs/ feet that sits on regular grate but it may be Hotter on top grate.

I think the O/U would be easier for a Newb cooking multiple meats ( even multi of same cut) but there have been some Newbs who said they couldn't run it and returned it for the Wrangler or Pecos.

I can not speak on Shipping as I've not heard anyone who has ordered one shipped.

Depends on what you mean by better. The O/U is not a traditional offset it is more like a RF with better baffling. The only similarity between a traditional offset and the O/U is they both burn wood. I'll never go back to a traditional offset the flavor I get on the O/U alone sold me on the design.

Thank you both! Very helpful replies. I know I've been waffling on this board for a few months with smoker envy. I am 95% sure I will add a new cooker to my arsenal before the summer. I just keep going back and forth on what it will be :)

[HeathBarkley]

I have been waffling on this for too long and now it appears that the price has increased to $599.99. I wander if the updated doors is the reason for the increase?

[tnfan47]

I have been waffling on this for too long and now it appears that the price has increased to $599.99. I wander if the updated doors is the reason for the increase?

Maybe the demand for them?

[SmittyJonz]

I saw that yesterday - $599. I think it's called inflation aka You Snooze You Lose......:shock:

[cheez59]

I have been waffling on this for too long and now it appears that the price has increased to $599.99. I wander if the updated doors is the reason for the increase?

They found out that Bludawg endorsed it and decided that was worth an extra Ben.:heh:

[biggiefries19]

I have been waffling on this for too long and now it appears that the price has increased to $599.99. I wander if the updated doors is the reason for the increase?


Oh wow just bought mine last weekend it has the new doors and it was still $499. So glad I bought it when i did!

[hogzillas]

I've been watching both BluDawg & Smitty's experiences with interest in both as I'm down to these 2 or maybe an Assassin grill for my upgrade. I wish the Academy I mostly shop at paid better attention to the smokers it puts out for sale as they seem to run full price for scratch & dented merchandise rather than send back as damaged in shipping unless it's their staff unloading it causing that damage

[Bludawg]

I've been watching both BluDawg & Smitty's experiences with interest in both as I'm down to these 2 or maybe an Assassin grill for my upgrade. I wish the Academy I mostly shop at paid better attention to the smokers it puts out for sale as they seem to run full price for scratch & dented merchandise rather than send back as damaged in shipping unless it's their staff unloading it causing that damage

Having been at OC's warehouse and seeing the care which the pits are palatelitzed & the trailers are loaded it is my opinion damages happen on Acadmys dime.

[pjtexas1]

They found out that Bludawg endorsed it and decided that was worth an extra Ben.:heh:

Wait until his signature line comes out. :heh:

[dsp2]

I just looked and noticed the price hike, too. I love the Bludawg theory. Honestly, between Blu and Smitty, I have somewhat convinced myself I need one of these or one of their offsets :)

I also just looked at Academy and I don't see the $499 offset there anymore (the Wrangler?). Might have just missed it but didn't see it at a quick glimpse.

I'd still be up for the over/under for $599. The only thing is that the more the price goes up, the closer it gets to the Meadow Creek SQ36 or the Yoder Cheyenne, which I have been assuming are sort of a cut above.

The thing that continues to potentially differentiate these, though, is shipping. Seems the Cheyenne costs $300+ to ship to NJ. I think the Meadow Creek is the same. Whereas Academy lists $80 to ship the over/under. That said, I have seen unboxing vids of the Cheyenne, and it looks like it gets packed well enough to withstand a nuclear blast. So I think you might get what you pay for in terms of quality shipping.

[Bludawg]

The pits are packed on a large heavy pallet that is 30% larger than the foot print and Banded 6 ways from Sunday. You won't be dissapointed with the O/U!

[dsp2]

Awesome. Meanwhile, incredibly stupid question - this is the same Old Country Pits as the ones sold at Academy, correct? If so, why isn't the Over/Under listed on this site? Is that specifically branded for Academy?

http://www.bbquepits.com/backyard_bbq_pits.htm

[SmittyJonz]

I just looked and noticed the price hike, too. I love the Bludawg theory. Honestly, between Blu and Smitty, I have somewhat convinced myself I need one of these or one of their offsets :)

I also just looked at Academy and I don't see the $499 offset there anymore (the Wrangler?). Might have just missed it but didn't see it at a quick glimpse.

I'd still be up for the over/under for $599. The only thing is that the more the price goes up, the closer it gets to the Meadow Creek SQ36 or the Yoder Cheyenne, which I have been assuming are sort of a cut above.

The thing that continues to potentially differentiate these, though, is shipping. Seems the Cheyenne costs $300+ to ship to NJ. I think the Meadow Creek is the same. Whereas Academy lists $80 to ship the over/under. That said, I have seen unboxing vids of the Cheyenne, and it looks like it gets packed well enough to withstand a nuclear blast. So I think you might get what you pay for in terms of quality shipping.

Wrangler is still made but it's too small for my liking. I like the size of the Pecos and O/U. Yoder and MeadowCreek are nicer/better quality but that's why they cost more. Food ain't gonna be any better.
Old Country fills the void between the $200-$300 junk and the Nicer stuff- and they are priced accordingly. I keep hearing guys say Academy will ship for $80 but I don't know - havnt heard of anyone actually getting one shipped.

[SmittyJonz]

Awesome. Meanwhile, incredibly stupid question - this is the same Old Country Pits as the ones sold at Academy, correct? If so, why isn't the Over/Under listed on this site? Is that specifically branded for Academy?

http://www.bbquepits.com/backyard_bbq_pits.htm

Same Company. He had a Nicer Heavier gauge custom build line and a more affordable line. Once he hooked up with Academy the less expensive stuff took off and it's all they can do to keep up with Academy. He said he hasn't even updated that Website for 4 years. He is expanding and once they are running 100 % with Academy stuff he will look at building up the custom side again, but he said Academy says they are going Nation Wide in next few years and he says he's going with them so may be a while. Old Country BBQ Pits are made in Mexico because the owner was made in Mexico. :mrgreen: They now warehouse and office in Laredo but production is still in Mexico.

[dsp2]

Wrangler is still made but it's too small for my liking. I like the size of the Pecos and O/U. Yoder and MeadowCreek are nicer/better quality but that's why they cost more. Food ain't gonna be any better.
Old Country fills the void between the $200-$300 junk and the Nicer stuff- and they are priced accordingly. I keep hearing guys say Academy will ship for $80 but I don't know - havnt heard of anyone actually getting one shipped.

Yeah I don't think I've heard anyone here say they got it shipped for $80. I am referring to what their website says. Maybe Old Country does the well-packed robust custom shipping Blu mentions above and that they describe on their web site? And maybe Academy has a bigger distribution network due to their network of stores and products and can, therefore, ship sort of in bulk at a lower cost?

Note - I have no idea if that's true....just pondering.

http://www.academy.com/shop/pdp/old-country-bbq-pits-over-and-under-smoker?repChildCatid=1277366

https://s3.amazonaws.com/njbbq.net/images/Academy+Over+Under.jpg

[dsp2]

Same Company. He had a Nicer Heavier gauge custom build line and a more affordable line. Once he hooked up with Academy the less expensive stuff took off and it's all they can do to keep up with Academy. He said he hasn't even updated that Website for 4 years. He is expanding and once they are running 100 % with Academy stuff he will look at building up the custom side again, but he said Academy says they are going Nation Wide in next few years and he says he's going with them so may be a while. Old Country BBQ Pits are made in Mexico because the owner was made in Mexico. :mrgreen: They now warehouse and office in Laredo but production is still in Mexico.

Awesome - thank you, Smitty! Great info!

[SmittyJonz]

Old Country ships whole semi trailers full to Academy Distribution Centers.
We saw a trailer full of Pecos they had just loaded. Pecos from to back.

http://i1326.photobucket.com/albums/u645/bobjones79/EBB9B256-E6FD-4118-BB72-017708473D59_zpsvazyubnd.jpg~original (http://s1326.photobucket.com/user/bobjones79/media/EBB9B256-E6FD-4118-BB72-017708473D59_zpsvazyubnd.jpg.html)

[HeathBarkley]

I saw that yesterday - $599. I think it's called inflation aka You Snooze You Lose......:shock:

We'll hold that thought. I decided to go to Academy to see what was in and ponder. They had new smokers in and there at the very end was the lone over and under. I could tell right off that it had the new doors. I went to look for the price tag.....$499.99!!!!! I ran home borrowed a truck, I have an Xterra, got my smoker fund and raced back to the store. I told the guy up front what I wanted. He grabbed the price tag, I grabbed some thermometers. When the cashier rang the smokers tag, it came up $599.99. I stopped her and showed her the tag. I got it for $499. I guess they printed off the tag before they did the increase and never changed it. Their loss, my gain. They loaded it up and off I went. It's now sitting on the patio. I'll get some photos later.

[Bludawg]

Congrats!! You gonna love it Mista Heath oh & would ya send yer sister Audra round with some vittles what come off it :wink:

[SmittyJonz]

Score.!

[GodfatherT]

Nice set up. You don't see em like that here in Canada.

[HeathBarkley]

Congrats!! You gonna love it Mista Heath oh & would ya send yer sister Audra round with some vittles what come off it :wink:
Ok but I'm sending my brother Nick with her for security.

[SmittyJonz]

I just looked and noticed the price hike, too. I love the Bludawg theory. Honestly, between Blu and Smitty, I have somewhat convinced myself I need one of these or one of their offsets :)

I also just looked at Academy and I don't see the $499 offset there anymore (the Wrangler?). Might have just missed it but didn't see it at a quick glimpse.

I'd still be up for the over/under for $599. The only thing is that the more the price goes up, the closer it gets to the Meadow Creek SQ36 or the Yoder Cheyenne, which I have been assuming are sort of a cut above.


Isn't the Cheyenne a Dinky lil 16" pipe .....?

[KevinJ]

We'll hold that thought. I decided to go to Academy to see what was in and ponder. They had new smokers in and there at the very end was the lone over and under. I could tell right off that it had the new doors. I went to look for the price tag.....$499.99!!!!! I ran home borrowed a truck, I have an Xterra, got my smoker fund and raced back to the store. I told the guy up front what I wanted. He grabbed the price tag, I grabbed some thermometers. When the cashier rang the smokers tag, it came up $599.99. I stopped her and showed her the tag. I got it for $499. I guess they printed off the tag before they did the increase and never changed it. Their loss, my gain. They loaded it up and off I went. It's now sitting on the patio. I'll get some photos later.:clap: :thumb:

[SmittyJonz]

You will need to mod the fire grate. Brace it cuz it bows down once hot and add more slits so ash can fall.

[HeathBarkley]

You will need to mod the fire grate. Brace it cuz it bows down once hot and add more slits so ash can fall.

I know. I don't have the skills to make something nice. I was thinking of using some expanded metal and SS bolts to make a platform to make fire on. I have a nephew who can fabricate stuff, but he's a couple hours away.

[SmittyJonz]

I know. I don't have the skills to make something nice. I was thinking of using some expanded metal and SS bolts to make a platform to make fire on. I have a nephew who can fabricate stuff, but he's a couple hours away.

Bolt angle iron to underside, use grinder and cut more slots or drill a bunch of 1/2" holes between the slits. Only need to do the center 1/3. Local small time fab shop could knock it out, or high school metal shop class. Even a bored muffler shop.

[Bludawg]

3/8 bar stock spaced @ 1/2.
http://i968.photobucket.com/albums/ae164/Bludawg51/IMG_20160119_150010.jpg