Hello From Indiana!!

[Sethc1020]

Hows it going all? Life long griller and smoker and have always been a Weber man. Recently decided to get an Old Country Wrangler and about to do my fist cook with a butt. Any suggestions or tips out there from other Wrangler owners?

 

[Sowsage]

Dont have any tips for the wrangler....but welcome from Ohio!

 

[kruizer]

Welcome to SMF from Minnesota.

 

[6GRILLZNTN]

Welcome from Middle TN!

 

[sawhorseray]

Welcome from Gilbert, AZ! Have to got your new offset broke in and seasoned? Do you have a separate thermometer that'll show you the temperature inside the cook chamber at the level the meat is sitting at? RAY

 

[Sethc1020]

Welcome from Gilbert, AZ! Have to got your new offset broke in and seasoned? Do you have a separate thermometer that'll show you the temperature inside the cook chamber at the level the meat is sitting at? RAY

No dont have a separate thermometer at grate level yet. Ive seen that people have drilled holes in the lid to add additional thermometers and some use digital. Not sure which way I want to go yet. I did season it a bit the first night with a few pieces of hickory and let it smoke.

 

[JLeonard]

Greetings here from Mississippi!

 

[Sethc1020]

Well did my first cook on the new Wrangler. Did a butt, smoked for about 6hrs spraying it down with apple juice every 2 hrs. At the 6hr mark I wrapped in foil and let it go for another 3 hrS until the internal temp reached 203. Turned out GREAT!!! Cooked a lot of butts in my day but this may have been the best one Ive ever smoked. Love this smoker already!

 

[schlotz]

Welcome fellow Hoosier!!! Avoid drilling holes, just get a good calibrated thermometer probe set that supports at least two probes, 1 for grate temps (these are different than meat probes) and 1 for the meat. You can easily close the lid on the wires leading out to the receiving unit. Personally I use Thermoworks but there are others that work as well.

 

[JC in GB]

Welcome from Wisconsin. Nice looking cook.