Old Country Generation II BBQ Smoker
Old Country Generation II BBQ Smoker is currently experiencing significant demand. Once you make the purchase, we will promptly proceed with placing your order and provide you with an estimated lead time.
Due to online selling limits, visit or call our Houston stores for expert advice and a hands-on shopping experience.
Old Country Generation II BBQ Smoker
Description
Description
Old Country Generation 2 Smoker
Insulated, Double-Wall Firebox
Improved Fuel Efficiency saves on wood consumption.
Tuning Plate included.
Removable Baffle Plate Included.
33" Extended Removable Smokestack Included.
3 temperature gauge ports
¼” thick carbon steel.
All welded construction.
Two cooking grates.
Main Grate: 17” x 35” (W x L)
Secondary Grate: 8” x 35” (W x L)
Close to 900 sq in of cooking area.
Equipped with caster and Wagon wheels.
Two hand grip lid handle.
Outside Dimensions: 26” x 69” x 70” (W x L x H)
Payment & Security
Payment methods
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Customer Reviews
Was fast shipping and was what I requested
Thank you for the 5-star review! I’m glad to hear your Old Country Generation II BBQ Smoker arrived quickly and met your expectations. If you have any questions or need tips for your smoker, feel free to reach out. Happy smoking! – Corey Martin
I recieved my G2 in July from the folks there at TSGS. From there I've been on this smoker every weekend to test different proteins on how this cooker runs.
This cooker offers alot of features and material you will usually see in more expensive, bigger named pits like the thicker gauge metal to the insulated firebox down to the heat collector.
It comes with two slide out racks for easier loading or unloading proteins a baffle and diffuser plate. To be honest my style of cooking, and how heat and smoke travels thru, i found the baffle and diffuser plates to be of little use. But I'm not you so you may find these features great. Now to the personality of this little smoker.
My experiences in offsets has been on units a little larger than this G2. That said, yoi will need to think small. To manage this cooker and its feature of having an insulated box, small fires. This will take you a few cooks to learn the nuances and cadance of adding fuel. First, small 8 inch lengths split to 2 to 3 inch widths seem to work best. This has helped to manage major temperature spikes when adding fresh logs before it falls back into its groove. Second, try to use naturally seasoned wood and avoid kiln dried for this cooker. The overall quality of smoke, fuel consumed, and temperature swings differed substantially between the two.
Now, if you only have access to kiln dried wood there are ways to help get more smoke flavor. In such instance, i ran lower temps, and a less convective cook chamber. Simple terms, dirtier smoke for the first few hours which is actually when proteins absorb most of the smoke properties.
This cooker really likes that 275 range and excels on proteins that love that temperature zone such as pork butt and ribs. Its not to say you cant do a great brisket, you will just need to manage thie process in different steps.
Once you learn the cooking characteristics of this cooker you will be very happy running this pit. I hope this helps with your decisions. And if youre not smokin' yer not cookin' !
Love this offset smoker. Best purchase I have ever made!!!
