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Greetings - New OC Wrangler owner

post #1 of 4
Thread Starter 

First post, been reading the forum for a couple months now.  

 

I recently purchased a Old Country Wrangler smoker.  Hopefully it will be delivered to my house this weekend.  This started when I made a trip out to Austin, Texas with a buddy. We visited Franklin BBQ and I decided that I wanted to start the long journey of learning how to do this myself.  Before the move to a stick burner, I was smoking/cooking on a green egg for a few years.   

 

I look forward to learning much more on this forum. Cheers. 

post #2 of 4

Congrats, it's a nice smoker, I used to have one myself. I'd recommend getting some tuning plates to help with heat distribution, and also note that the spot where the stack is at grate level is a hot spot. Just season her up and post some pics for us!

post #3 of 4
Nice! Probably not a better smoker for the money than the Wrangler...enjoy!
post #4 of 4
Welcome "AL". This is a great forum and folks are always eager to share information, give tips and there are some mighty fine recipes. I think you have bought a really good cooker for the money. Like Glock said, you will probably need some heat management. He suggested tuning plates and you might also want to look at a Horizon type convection plate. One thing you will want to be aware of with the Old Country is smoke leakage. When you fire it up to burn it out, look for smoke coming out of the doors, fire box, etc. You can get some Nomex gasketing that will do a good job with sealing. Good luck and good smoking.

Joe
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