Old Country Pit Smokehouse or Overunder

KDJ87 · Apr 22, 2019

Hey everyone. I’m new here and hope I’m going about this the right way. A little background. I’ve been playing around with smoking for about four years. I started with little aluminum foil packets of wood chips on a cheap gas grill, then tried a cheap charcoal grill. Both were ok I guess. Then I got a cheap gas vertical smoker. I eventually got rid of it and have been making due with a char griller. So I’m finally getting over my super cheap phase and wanting to move up a little. I’m also wanting something I can experiment with to see whether I like all wood vs charcoal +wood. I’ve seen and heard good things on here both about the Smokehouse and Over Under from Old Country Pits, but haven’t seen a comparison between the two. Has anyone had or used both?

My questions are mainly centered around differences in fuel consumption, ease or difficulty to control temp while burning a clean fire, and differences in cooking capacity (family of 5, and while my wife takes it easy, my 3 kids and I EAT).

My apologies for writing a novel.

SmittyJonz · Apr 22, 2019

I would take the smokehouse -but I like verticals . I know several guys who had over and under and they loved it. Both are easy to run once you get the basics of a stick burner down. I had a Smokehouse but it was not the store model- Mine was 3/16” 20x20 - Store model is 14 gauge 24 x 20.

Stlsportster · Apr 22, 2019

Both are designed to run mainly on wood only. If you’re wanting a set and forget charcoal and wood chunk experience you should be going another way. Vertical cabinet or gravity feed, or drum.

KDJ87 · Apr 22, 2019

Stlsportster said:
Both are designed to run mainly on wood only. If you’re wanting a set and forget charcoal and wood chunk experience you should be going another way. Vertical cabinet or gravity feed, or drum.

I see what you mean. While I would love the idea of set it and forget it. I don’t think it’s within my budget while also keeping the capacity I want. I’m trying to stay below $800. Everything I’ve used in the past has required constant babysitting every 20-40 minutes so I’m not opposed to tending to it. My wanting to experiment with charcoal vs wood is more of a matter of taste. I’ve heard some people say they actually prefer charcoal and wood over all wood.

I could always build a drum smoker later to try that out I guess.

KDJ87 · Apr 22, 2019

SmittyJonz said:
I would take the smokehouse -but I like verticals . I know several guys who had over and under and they loved it. Both are easy to run once you get the basics of a stick burner down. I had a Smokehouse but it was not the store model- Mine was 3/16” 20x20 - Store model is 14 gauge 24 x 20.

For your smokehouse, how often did you have to add wood? Also I’ve been reading a lot about modding the firebox for both the smokehouse and the over and under. Did you do that also?

drunkenmeatfist · Apr 22, 2019

You could get a Pit Barrel for $300. It would be a step up from what you are using now and people don't seem to regret getting those little jokers.

ronbrad62 · Apr 22, 2019

I owned an Over/Under and loved it. I got rid of it because I needed something easier to transport for comps. I didn't want to sell it, but the wife has something against numerous smokers. It performed very well and I can vouch for it being a good purchase. You will probably feed most stick burners a split every 30-60 minutes, depending on how hot you cook.

SmittyJonz · Apr 22, 2019

KDJ87 said:
For your smokehouse, how often did you have to add wood? Also I’ve been reading a lot about modding the firebox for both the smokehouse and the over and under. Did you do that also?

About every 45 minutes on either one of them. The fire grate sucks in both of them. I cut the center out on my smoke house fire box grate and put two layers of expanded metal. On the over and under it is so long it also sags or twists and warps. You could cut out the center portion and add expanded metal for better ash control but you need to brace it also.

JWFokker · Apr 23, 2019

The Smokehouse will be much more efficient but will run hotter. Over/Under will use more fuel but will run at 225F with ease. If you want to hit lower temps with the Smokehouse you'll need to run it more like a drum/PBC/WSM. Charcoal and wood chunks in a basket will be easier than trying to run it as a stick burner for low temps. Vertical cookers are very efficient but more difficult to run low and slow.

Longhorn01 · Apr 23, 2019

SmittyJonz said:
About every 45 minutes on either one of them. The fire grate sucks in both of them. I cut the center out on my smoke house fire box grate and put two layers of expanded metal. On the over and under it is so long it also sags or twists and warps. You could cut out the center portion and add expanded metal for better ash control but you need to brace it also.

Agree on the firebox grates as well...only downside to the over/under. Most even temps I've had in a cooker and you can fit a ton of meat in there.

I just did a quick modification with expanded metal..as mentioned will need to brace a little but works much better than the stock. Overall one of the best stick burners I've had in that price range.

DixieDawg · Apr 24, 2019

Never used a Smokehouse but I love my over/under. It wants to run 250-300 but that's my sweet spot anyway. Check the fit/finish on whichever you buy as they can vary greatly.

Old Country Pit Smokehouse or Overunder

KDJ87

MemberGot rid of the matchlight.

SmittyJonz

somebody shut me the fark up.

Stlsportster

Babbling Farker

KDJ87

MemberGot rid of the matchlight.

KDJ87

MemberGot rid of the matchlight.

drunkenmeatfist

is Blowin Smoke!

ronbrad62

somebody shut me the fark up.

SmittyJonz

somebody shut me the fark up.

JWFokker

Full Fledged Farker

Longhorn01

Knows what a fatty is.

DixieDawg

Found some matches.

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