I've been a longtime lurker, watching this site for tips and ideas for my outdoor cooks for years. This week, a belated birthday present saw a new Old Country Pecos follow me home from Academy.
Years ago, I began smoking on a horizontal Brinkmann hexagonal grill. I can't recall the product name, but it was long enough to allow me to build a fire at one end and place meat to smoke on the other or scatter my coals across the bottom tray and use it as a traditional grill. I loved it, and was hooked on slow-cooking. Fast-forwarding a couple of decades, I've been using a cheap big-box bullet-style grill/smoker the past few years. Smoking on it has been an exercise in frustration, as nothing I've done has provided adequate airflow around its tiny firebox.
Based on what I've seen here, on other forums and in talking to fellow meat freaks, I became interested in the Old Country units several years ago. They seem to be a great compromise between quality, function and cost. I've completed a couple of seasoning/test burns, and controlling the temperature has been easier than I expected. (That said, my new cooker does prefer to sit between 275 and 300 degrees, just a touch higher than I'd ideally prefer.
I'm looking forward to my first cook on her this weekend!
Years ago, I began smoking on a horizontal Brinkmann hexagonal grill. I can't recall the product name, but it was long enough to allow me to build a fire at one end and place meat to smoke on the other or scatter my coals across the bottom tray and use it as a traditional grill. I loved it, and was hooked on slow-cooking. Fast-forwarding a couple of decades, I've been using a cheap big-box bullet-style grill/smoker the past few years. Smoking on it has been an exercise in frustration, as nothing I've done has provided adequate airflow around its tiny firebox.
Based on what I've seen here, on other forums and in talking to fellow meat freaks, I became interested in the Old Country units several years ago. They seem to be a great compromise between quality, function and cost. I've completed a couple of seasoning/test burns, and controlling the temperature has been easier than I expected. (That said, my new cooker does prefer to sit between 275 and 300 degrees, just a touch higher than I'd ideally prefer.
I'm looking forward to my first cook on her this weekend!
![IMG_6387[1].JPG](/data/attachments/455/455178-c79a38823cdc8cb292f858648bae874c.jpg)
