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Hello From NW Louisiana

post #1 of 5
Thread Starter 

Just a note to introduce myself. I'm Louisiana "born-and-bred", as they say (but not Cajun). I grew up in NE La. along the Mighty Mississippi (hence, "RiverSmoker"), but I've lived in central La. (Glenmora, Grayson, & Monroe), south La. (New Orleans &, most recently, Baton Rouge), and now live near the twin cities of Shreveport/Bossier. I've also lived in California, Alabama & Mississippi, so I've been around in my 61 years. Last year while I was off work I finally started using my Smoke Hollow combo on a regular basis and soon discovered that smoked meat is the best! I've been reading and experimenting with pork ribs, butt roasts, beef steaks and venison, and due to all of the tips I've gleaned online and from Pitmasters on tv I've gotten much, much better, but I'm still learning! Recently I did ok on a brisket point as well, but that's a work in progress. I'm ready to graduate from my combo to a larger smoker, and I've been looking hard at the Old Country Over & Under and the Old Country Wrangler. They seem well built and in my price range. I like the Over/Under, but the slit for smoke to come up into the upper chamber seems awfully narrow. Any of you folks have one and can tell me if the upper chamber gets plenty of smoke and heat or not? Looking forward to more helpful tips from this forum.

RiverSmoker from La.

post #2 of 5

Can't answer your questions. But I can say welcome to the forum. Post often. CF

post #3 of 5

Welcome to the group friend.  I too can't answer your questions, but best of luck in your journey.  



post #4 of 5

Here is what I will say about the wrangler.. Its a nice step up from what your doing now. It is thin in metal so you will have wild heat swings in it. For that reason it will be harder to manage the fire. If your going to spend that kind of money then push on to a Green Mountain Pellet grill. It will be easier to manage your heat while burning wood pellets to give you great BBQ cooking. If you want to get into the finer art of stick burning or offset cooking you should just push it up to Horizon Marshal, Lang 48 padio or perhaps a Yoder Witchita. Now I know these are a big jump in money. But they are a life time grill/smoker. The one your looking at will last 4 or 5 years if used much. I have a Brinkmann Pro that was built by the same person that does horizon before he dropped Brinkmann. I have had this grill for 13 years and it has been punished. Its year long in the weather with no cover. Its as sound as it was when I bought it. I have burned out the grates and replaced grills.. The steal in it 1/4 inch is still solid. The advantage on these is the thicker metal will hold your heat and keep a more even temperature in the cooks. Its still a bit to master the fire but your BBQ will be there year after year without fail. Its something to ponder and I know some times if its just a passing faze why get neck deep into it. But if your really wanting to push this into new territories then spend the extra it will be a lifetime investment.

post #5 of 5


texas.gif  Good evening and welcome to the forum, from another hot day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



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