The best wife ever got me an Old Country BBQ Over & Under smoker for my recent birthday. I have a Char-Broil vertical gasser I've done mods to to get to where I like it, but I've been wanting to move to a charcoal/wood burner for a while. This past Sunday was my first cook on it, an 8 pound pork butt and two racks of spare ribs. I had seasoned the O&U last weekend and had been chomping at the bit to cook on her. I have to say I'm pretty proud of her and I've been struttin' around like a new rooster in the hen house all week. I'll post a comprehensive review and details about her later, but this is all about the first cook. Saturday night I trimmed the spare ribs to a St. Louis style cut and prepared the pork butt. Early Sunday morning I started two chimneys of Kingsford blue bag briquettes in the firebox to get her up to temp after I took the days menu out of my "Smokin' Meats Only" fridge and sat back with a hot cup of coffee. She got to temp pretty quickly with the temperature outside at 38 degrees at 8:00 am. So I put a split of oak on the coals, put the ribs and pork butt on the bottom rack and stuck one of the meat probes from my Maverick ET-733 into the butt and the other clipped to the grate. She held at 250-275 very well and I enjoyed tending the firebox as needed. Added a split about every hour and a half. Here's some pics of the O&U and of the cook results: The Char-Broil and the New Gal set up under the pergola. Over & Under ready to cook Love to hear that first sizzle when the pork hits the grate! Pork butt went for 8-1/2 hours, bone pulled right out! Pulled Pork sandwich anyone? Ribs were tender and juicy, nice bit of bark, but next time I'll trim a bit more off the ends I'm very pleased with the results of my first cook on my new Old Country BBQ Over & Under. And since the food was gone pretty quick, I'd say it was a success! What do ya'll think?