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.