Old Country BBQ Pits Wrangler Smoker Review

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I know this is an old thread that I'm joining, but I need information and help.

As an early Christmas present, I got an Old Country Smoker as a gift from my daughter and son-in-law (GREATEST KIDS IN THE WORLD!!). My problem is that I don't know what model it is. Son-in-law unloaded it (by himself) by backing his pickup under an oak tree limb and lowering it with a come-along and tie-down strap. The beast weighs near a quarter ton, I think.

The cooking chamber is 40" long and 19" in diameter where the firebox is welded on. I put a digital gauge on the steel in the smoke chamber and firebox walls and got readings from 0.246" to 0.252" except for the overlapping rims of the doors which measured 0.179" to 0.183". The smokestack measured 0.183". The lower grate in the SC is 30" x 17" and the upper grate is 30" x 7" (measuring just the EM, not the rack sides). The FB grate for grilling is 17" x 17". I does not have a thermometer but there is a hole at center with a screw plug. The damper door does not have a spring. I read about the need to mod this so the damper doesn't move around. What diameter and length spring do I need?

I've read this thread from the OP and got confused by the descriptions. My smoker has a large, threaded pipe for grease. I forgot to measure its diameter but will do so and correct this post. The grease pipe measured 1.87" (1-7/8", I'm guessing). From that feature, I inferred that this is Pecos model but the steel thickness and the weight of the unit make me think it might be the Wrangler. At 75 I've lost some strength, I know; but this thing is so heavy that I can hardly lift the stack end and move it.

I've texted to ask SIL about the model but haven't heard back. Can anyone tell me what to look for to find the model? The metal label on the front of the smoke chamber just says "Old Country BBQ Pits".

UPDATE: I have confirmed that the smoker is an Old Country Pits Brazos model. It is the same size as the Pecos model but it is made of 1/4" steel. It also has smaller wheels and a top grate in the smoke chamber. I believe the grease drain pipe is different from that on the Pecos model as well.

Would appreciate any information you can provide. This is my first stick burner; so I need to learn all I can about using it. I know I need to treat it with oil for the first couple of burns. I need suggestions on this because I've never done it before (what oil, what temp, how long to hold it, how many times to treat it, how to know when the burn in is adequate before the first smoke.

As you can see, I'm just starting to acquire a learning curve on stick burners. I've done all my smoking on Weber grills and a mini-WSM up 'til now. Any and all help will be greatly appreciated and gratefully received.

Much obliged!

rh
 
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n00b here. Great site and discussions! This is a great thread!

I just bought an Old Country Wrangler, have been eagerly awaiting its arrival so I can start seasoning and preparing it for many years of good use.

I will receive the gasket strip and High Temp RTV in the next couple of days, have bought the lard to season it on the inside (will likely use a parts cleaning brush to apply it) and I've been checking out some modifications to make. Thankfully, this Wrangler smoker looks like an outstanding starting point for me (after a hiatus of not smoking, I'm thrilled to be getting back into it!).
 
n00b here. Great site and discussions! This is a great thread!

I just bought an Old Country Wrangler, have been eagerly awaiting its arrival so I can start seasoning and preparing it for many years of good use.

I will receive the gasket strip and High Temp RTV in the next couple of days, have bought the lard to season it on the inside (will likely use a parts cleaning brush to apply it) and I've been checking out some modifications to make. Thankfully, this Wrangler smoker looks like an outstanding starting point for me (after a hiatus of not smoking, I'm thrilled to be getting back into it!).
It's thicker than many store brands. You see Firebox mods? People elevate the coals higher than stock. Make charcoal grates heavier or more airflow. I like that one.. has chimney at grate level. Not too big.. nice!
Maybe get tuning plates or whatever..
 
...You see Firebox mods? ...
No, is there a link?

I had been eyeballing smokers for a while, and this one was *just right* for me. I am so excited to have it coming this week. I have been using a gas grill, and while it's nice and very predictable, burning wood is a true sport. Smoking brisket and all sorts of other meats will be so much fun for me. Holidays and long weekends will take on a whole new dimension!
 
I'm new to this group. I'm an Oklahoma Joe's guy, but I just bought a used Wrangler off fb Marketplace today. I had to act fast and did just a little research. I saw where the original Wrangler isn't available anymore and they now have the Wrangler II, which I understand to be thinner gauge. The guy I purchased it from said he got it 4 years ago, so I believe it's the thicker gauge. Seems to be 3/16-1/4, very heavy. My question to you guys is when was the latest version, Wrangler II, put on the market? Also, does Old Country BBQ Pits have a website? if so, I couldn't find it. If you know, a link would be great. Thanks so much for any info.
 
Greetings fellow OCB Pits Wrangler Owners.

Hopeing this thread is still active.

I just bought a new Old Country BBQ Pits Wrangler model this past weekend. While at Academy Sports, I noticed that all of the OCB Pits' smokers had a Sticky coating covering the entire inside surface of Both the cook chamber and the fire box doors & walls. I assume it is some type of oil or rust preventative used during manufacturing.

After cleaning the smoker several times with a scrub brush, using Dawn dish washing detergent and water, the Sticky coating was Still there. I am concerned that leaving this coating would be unsafe and would actually prevent a good bond between the smoker's metal interior and the cooking oil I will use during the Seasoning process. I also do not want this coating affecting the meats I will be cooking. But, I am hesitant to use any Harsh stripping chemicals to try and remove it from inside the cook chamber.

Has anyone found this same Sticky residue on their smoker? Or do you know what this coating is, and how to Safely get rid of it, before I apply cooking oil and begin the Seasoning process?

Your wisdom and guidance would be Greatly Appreciated! Thank You
 
I know its a old thread... but its a new grill to me. Added some stove pipe for more draft. Use the fire box grate for the ash try and the ash tray as a tuning plate. Added some bricks to the fire box.... Added some gasket to stop smoke leaks. Dang cheap grill cooks perfectly.
 

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