over and under old country boys smoker!

Discussion in 'Roll Call' started by ernestg10402, Dec 29, 2015.

  1. Have been smoking/ bbq'n for years now! Have used old smokeys, kingsford charcoal grills,masterbuilt propane smoker, and even grates suspended on brick or rocks!
    Recently purchased a over under old contry boys smoker from academy! Will be seasoning tomarrow 2 days prior to new years eve bash with the family! I'm going to use this grill, stock it full of charcoal, and add 50/50 mixes of pecan and hickory chunks as the night progresses. The only question I have is, has any one filled the fire box and what Temps where achieved???
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Ernest.  Sorry that I don't have an answer for you but I'm happy to give your post a bump.  Maybe someone will pop up with the answer.
     
  3. dwhite1031

    dwhite1031 Smoke Blower

    I have an Old Country BBQ Over & Under smoker that I got in October. I did my burn in & season, & the fire grate warped. I got mine to 350-375 using charcoal & oak for about 3 hours to burn off the oils and crud from the manufacturing. Then I seasoned it with safflower oil & fired her up again.

    Here's the link to my first cook on her:

    http://www.smokingmeatforums.com/t/238122/first-cook-on-my-new-old-country-bbq-over-under

    As I mentioned, the fire grate warped badly, which I credit to a bad design. I tried to straighten it & weld some reinforcement angle on the bottom but it was too warped. So I made a new fire grate using expanded metal & angle iron. Made a world of diference. Here's the link to that post:

    http://www.smokingmeatforums.com/t/239393/fire-grate-in-old-country-bbq-over-under

    I also went to lump charcoal due to the large amount of ash the Kingsford & Stubbs briquettes were producing. I'm using oak or pecan mainly, & some mesquite occassionally since its plentiful out here in West Texas.
     
    Last edited: Dec 29, 2015
    ernestg10402 likes this.

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