Old Country BBQ Pits Wrangler Owners Thread

[Locomotive Breath]

I saw the thread for the Pecos, wanted to set it up for the Wrangler and Wrangler II.

A lot of great info out there, let the discussions begin!

I see a lot of talk about:

1. Seasoning and keeping the finish rust-free
2. Firebox modifications (elevated expanded metal boxes?)
3. Temperature control tricks
4. Water bowls (with or without sand?)
5. Adding plates to the cook chamber

 

[SonnyE]

Kinda quiet in here....

 

[Locomotive Breath]

Here's a very detailed review that might help in the decision process:
https://www.smokingmeatforums.com/threads/old-country-bbq-pits-wrangler-smoker-review.142246/
I had already ordered mine before I read this review, but the review made me all the more confident that I had chosen the right one for me. I link to some firms here because those are sources I've used, but I have no business or personal stake with any of the businesses.

As I've read on the Internet, it seems the best thing to do as soon as I receive it is to clean it with SimpleGreen, rinse it thoroughly, then get a fire in it to heat it up (during this, I'll also look for smoke leaks and use chalk to mark those areas for gasket and Hi-Temp RTV filling needs) and let it dry and cool off.
Then I'll install all the gasket material and fix the leaks.
THEN, use lard to season the inside of the cooking chamber (not the fire chamber). I've bought the lard at WalMart, will use a parts cleaning brush to slather it on, then I'll fire it up and let it get hot enough to season the surface, then let it cool. To be honest, I am tempted to season it a couple of times, but I've never seen anyone mention a need to do this.
I'll make it a point to spray the outside with Pam after every use to keep it in good shape. Rust is the enemy, and I know it'll be an uphill battle... I'll also keep the cover on it when not in use.

Accessories - Cover:
https://www.academy.com/shop/pdp/old-country-bbq-pits-wrangler-smoker-cover

Accessories - Thermometers:
2" https://www.academy.com/shop/pdp/ol...rill-2-temperature-gauge#repChildCatid=372604
3" https://www.academy.com/shop/pdp/ol...rill-3-temperature-gauge#repChildCatid=372602
I went with the 3" because I know how I sometimes might be farther away and just want to check without having to get right up on it. To be honest, I see these gauges as an estimate-at-best, so I will likely use other thermometers inside for actual cooking.

Upgrades - Plates:
http://www.westernsheetmetal.com/
In Irving, TX, one of the users here said these guys made some plates for his Wrangler. I'll check it out once my Wrangler arrives and will probably go to these guys since they're pretty close to home.

Upgrades - Gasket:
I had read that a lot of these smokers leak, and I saw some photos and video, decided I'd get this on order and installed before my first use.

Upgrades - Hi-Temp RTV Silicone:
Help seal the gaskets.

Accessories - Cupholder:
I'll see if I can find a place to put these cupholders. I can imagine keeping a squirt bottle - or a beverage! Hoping I can do this so it looks spiffy.

Accessories - Grease Reservoir Bucket:
https://www.lowes.com/pd/1-Wick-Galvanized-Tabletop-Citronella-Candle/1000251263
I've got some of these citronella candles that are almost used up, so I'll use them to catch the grease drippings. Since they have lids, that might be nice when I'm not using them.

Seasoning - Brush for Lard:
https://www.walmart.com/ip/Westward-Nylon-Cleaning-Parts-Brush-Black-20Y118/245578718
Seasoning - Lard:
https://www.walmart.com/ip/Armour-Lard-16-0-OZ/10449265
Seasoning - Pam Grill spray for outside finish:
https://www.walmart.com/ip/PAM-Grill-Cooking-Spray-5-oz-Aerosol-Can/10308528

Maintenance - Paint:
Neil Young said it well: Rust never sleeps. So, when my smoker starts rusting, I'll use this to convert the rust so I can paint over it. Speaking of paint... Prime it:
Paint it:
https://www.amazon.com/dp/B000CPJLGM/?tag=smokingmeatforums-20
...and clear coat it:
https://www.amazon.com/dp/B000CPJLGW/?tag=smokingmeatforums-20

I think I'd like to fabricate a counterweight for the door, though I'm still not sure if that's a priority or not.

 

[Locomotive Breath]

Kinda quiet in here....

I know, right? I'm a n00b and they're moderating my posts still, so the time stamp till the time you see it might look like it's a long time. It's a new thread, hopefully it'll gain some traction. I hope to share all of my work on it right here.

 

[Locomotive Breath]

Just went to Academy today, saw my first Wrangler II. It has MUCH thinner steel than the Wrangler I bought, and the lid is so thin that they welded gussets into it to keep it curved. At $300, it's 2/3 the price of a Wrangler, so that's to be expected. I'm glad I went with the original Wrangler.

On another note, I also picked up the cover, and stopped by AutoZone and got some VHT 2000 degree paint. I think I'm pretty much all set for stuff till the smoker's here.

*Still patiently drumming my fingers till the folks who are going to deliver my smoker get in touch with me. Hmph...

 

[SonnyE]

Just went to Academy today, saw my first Wrangler II. It has MUCH thinner steel than the Wrangler I bought, and the lid is so thin that they welded gussets into it to keep it curved. At $300, it's 2/3 the price of a Wrangler, so that's to be expected. I'm glad I went with the original Wrangler.

On another note, I also picked up the cover, and stopped by AutoZone and got some VHT 2000 degree paint. I think I'm pretty much all set for stuff till the smoker's here.

*Still patiently drumming my fingers till the folks who are going to deliver my smoker get in touch with me. Hmph...

That is always the very worst part, the waiting.o_O
It sounds like you are all set, and on the right track.
I look forward to your posts on the cooks on it. :D

 

[Locomotive Breath]

Many thanks, SonnyE. Yeah, it’s Thursday, and NOT A PEEP from them. I’m gonna hafta rattle someone’s cage!

 

[SonnyE]

Just gently remind them it is not nice to be kept in the dark, and you would like to know if it is possible to track the shipment for yourself on the web.
Maybe they can give you a number? It doesn't bother anybody when you web watch.

I check incoming shipments a lot. I like to see the progress, or in some cases the idiotic delays.

 

[Locomotive Breath]

It doesn't bother anybody when you web watch.

WOOT! Got the call just now, they'll have delivery guy call me to confirm a delivery time... hoping it'll be before the weekend. I got me an itchy paw to get this baby set up and running!

 

[Locomotive Breath]

Got the call this morning... Delivery will be Wednesday 4/11/2018. Looks like it'll be a good day, indeed!

 

[Locomotive Breath]

Received!

 

[Locomotive Breath]

Dang technology...
So I degreased it with 409, but it simply wasn’t stout enough to get it done (hard to imagine, right?). There was a LOT of welding slag in the grease, really gross.
So I had to turn to my old stand-by of Dawn detergent and a scrub brush, and that got us down to straight up METAL.
Then I dried it out, sanded, primed, painted, and sealed the combustion chamber with VHT silica paint.
Then I busted out the tub of lard (no, not my ex! Actual plastic tub of LARD) and coated the cook chamber, inside and out, coated the expanded steel grates, and sparked up a fire to get things hot. I hung a used-up citronella candle bucket under the grease drain.
I’m afraid I might not have gotten it hot enough for a long enough time (was getting late), so I will revisit this process.
I used my electronic thermometer gun to check the temps all around the outside, and the combustion chamber was running 425-525F (hotter on the flat ends than the curved barrel parts, not sure why) and slowly climbing (close to temperature plateau), while the cook chamber was 180-220F (thermometer gauge showed 260F at peak), then I shut the stack and firebox fresh air intake and it killed the fire pretty quickly and temps in the cook chamber dropped to ~100F pretty soon after.
I’ll post pics once I get the chance.

 

[Locomotive Breath]

Oh, and another thing I had wondered all along:
“How hot does the warming tray on top of the combustion chamber get?”
I measured, and while the external temps on the combustion chamber were 425-525F or so, the warming tray was more like 275-350F - it was hotter the longer the fire went. So if someone wanted, it MAY be used to put a skillet on and cook bacon and eggs if they wait long enough for the skillet to warm up. And after a night of smoking a holiday meal, that’d be a nice morning treat! Maybe smoked sausages with biscuits’n’gravy (because, as we all know, it’s not “biscuits, and gravy;” it’s “biscuits’n’gravy” as one word, sorta like swee’tea and col’beer).

 

[Locomotive Breath]

Haven’t had a chance to do anything yet, as the weather has been very windy and I’ve been busy with a bunch of other priorities. Work work work LOL... Hope to pull the cover off soon and resume the process!

 

[Locomotive Breath]

Spanking new!

 

[Locomotive Breath]

Like I said, degreasing with 409 didn’t get it.

Neither did Simple Green. But I tried Dawn and a scrub brush, and got much better results:

Primed:

Painted:

And sealed with VHT:

Then I began slathering on the lard to season it:

Built a fire and got it hot. It got dark and I didn’t get pics of that. Hoping to get some progress rolling again!

 

[Locomotive Breath]

Thermal image of my smoker tonight. Cool breeze, tasty beer, standing by the fire box... and the sweet aroma of cherry wood and Boston Butt in the air. Three hours in, I was hearing a sizzle in the smoke chamber, so I know it’s actually cooking... though this is my maiden voyage, and I hope it turns out!

 

[Locomotive Breath]

Crispy on the outside, tender on the inside, it was everything everyone said it would be! My first Boston Butt ever.

 

[dcecil]

Congrats on the new grill, pork looks like it turned out awesome

 

[Locomotive Breath]

Congrats on the new grill, pork looks like it turned out awesome

Thanks for the like! Yep, it was really rich - the meat was surprisingly evenly tender, and the juiciness was great. It seemed a bit fatty, but I guess that's part of how we get juicy meat. Comments were that it was "as good as a restaurant," "amazing," "wonderful," "awesome," and so on. I was expecting it to last a few days and I'd get to freeze and save some for later... NOPE. Nobody could keep their hands off my meat; it was all gone by Sunday afternoon.