Old Country Wrangler Smoker first cook and I need some help

[Jaxon]

Thanks for the link to tel-tru...I just placed my order for a couple of these:
Model: 351I
3" Dial, 50/550 Degrees F, 6" Stem, 1/2" NPT (install into 7/8" drill hole), Back Connection

I'll put one in the lid up top and one in the lid on the left side of the handle. 

I'll still use the Mav for the temp monitoring on remote like Ed.

The only problem with oven therms on the grate is that you have to open the smoker to read the temps...I try to keep mine closed for at least 4 to 6 hours before I start peekin'.

[veryolddog]

The only problem with oven therms on the grate is that you have to open the smoker to read the temps...I try to keep mine closed for at least 4 to 6 hours before I start peekin'.

I totally concur with respect to opening and closing the grill cover while cooking. When I first got the stick burner, I acquired the surface grill thermometers in order to understand how this pit works. Yes, I was opening and closing and testing while I made a variety of products. But, now that I know my pit, I don't use them anymore. I just keep the lid closed until I am suppose to do something, like foil the rids and add honey and brown sugar with apple juice. Then it stays covered again until the next step.

It is important to know how your grill responds to temperatures and to temperature changes based upon the changes you make to the grill.

Aw Oh, I am ought of beer. Got to get another Shocktop.

Ed

[smokeasaurus]

I borrowed my neighbors thermo off of her Yoder last night and drilled away.
Got the thermo mounted.
Ran my fire according to the grate level thermo.
Never went over 225
Used Kingsford and wood chunks to keep the heat in check
-1- rack of ribs

Not burnt but way overdone. Went 5 hours this time

I have been e-mailing and calling 3 different phone numbers to Old Country and never an answer and never a call back.

I talked to a CS manager at Academy and they are giving me a refund. The POS will be picked up thursday.

Academy Rocks.   Old Country can pound sand due to their complete lack of being there for their customers.

Made a major decision, grabbed Smoochy and headed over to Orchard Supply......

[Jaxon]

Dang, Smoke, my ribs never got more than 3 hours (before the foil) on the Old Country.  Why 5 hours...I'd be way overdone with that much time.

Wish I could come over and help you out with it.  I hate to see you return it so quick.

These were my first ribs on the O C Pecos: 

C'mon, man!

[Pappymn]

We are with you Smoke. Keep plugging away

[muebe]

I guess that thing must need some type of baffle like VOD talked about

At 225F ribs should not be overdone after 5 hours. Maybe Baby backs but not full spares.

Gotta be the air movement.

Smoke you do what you gotta do. If you feel that unit is not working then change it out.

I think the Weber will fit you just fine until you find a suitable replacement.

[GrillGeek]

Could we fabricate a Yoder like heat management plate for it?

[sparky]

damn for the money you spent on that maybe get a small backwoods charcoal smoker buddy?   a lot of ppl loving their backwoods on this forum.  if I see one used I might have to do extra chores for one. 

[sliding_billy]

Made a major decision, grabbed Smoochy and headed over to Orchard Supply......

Can't wait to hear the rest of this story...