Old Country Pits G2 vs. G3

[SC Grillmore]

Hi all, I’ve looked on here to see if anyone has thoughts or (better yet) experience with OCP’s new G3 cooker (see this great Canadian guy’s review here: https://m.youtube.com/watch?v=kiW2O5FchBk). I don’t have the space for something this big at the moment, but am intrigued about the sort of mix between kamado-esq insulation and true offset configuration. It also looks like a great size. In the US they look mostly sold out at the moment but retailing for ~$3,500. Does anyone have feedback on the G2 or G3?

Also love that the G3 has the spring loaded lift assist… and wondering if the pit is ‘too efficient’ to drive great smoke flavor? The reviewer in the video said he couldn’t tell a taste difference anecdotally.

Generally seems like a very interesting approach to offset smoking (if non-traditional). Thanks in advance for any feedback!

[Jerod Broussard]

Smoke is attracted to cold wet surfaces. My vertical is fully insulated except for the roof. No problem getting smoke on meat.

G3 for the win just based off the size upgrade.

[SC Grillmore]

Thanks Jerod Broussard, very helpful to know. Smoke Master D comes down on them hard here: https://youtu.be/VIV81cvvXAY?si=sSd54hUo-xz_tiGk - but I also really like the size. Should be interesting to see what the community thinks as more are sold and used.

[Jerod Broussard]

Yeah, for me at least an air-insulated firebox would be a must. Steel has a high thermal diffusivity, so whether it is 3/16", 1/4", or 3/8", the heat is seeping out the smoke chamber. Insulation is nice since you only need a thin outer "shell." And you could enjoy a thin candy shell whilst you smoke.

[Uncle Bob]

Don't know how much work you've put in researching OCP products. Lots of people have had success with them, and many have used their less expensive products as a learning tool to either give up on offsets or progress to better performing ones. The common negative across their line over time has been sketchy build quality on some, decent build quality on others. The most common recommendation is to not buy one sight unseen but rather pick the one out of some dealers inventory that meets your expectations for build quality.

As you may be aware, flavor, any including smoke level/quality, is subjective. Someone else's opinion may be spot on for them, but not you. Some YT guy saying he can't tell the difference triggers my "what does he know" response. If he's accurate, why spend the extra money for their highest end model? In what context does he mean that? As just one example, I can change the smoke profile on my offset without changing the stack or door dampers, it's all in the way the fire is built, not the build configuration of the cooker. Knowing that makes me suspicious of the knowledge level of some person who doesn't disclose that same learned experience.

[Lynn Dollar]

Yes, you've hit nail on the head, there's many variables that could impact one person's taste test. I won't waste time on these comparison videos that end up with a taste test that's suppose to be objective.

[Lynn Dollar]

For as long as I can recall, grills and smokers have been sold by touting their capacity. Everyone has different needs, but me, I've rarely used the full capacity of any smoker I've owned outside of 18" WSM.

I owned an OC Brazos with the top cooking grate. I took it out and never used it. I felt like it just disrupted air flow in the cooker. I can only think of one time that I used it, and that was when I loaded the smoker up with 5 or 6 racks of St Louis cut spare ribs.

Bigger is not always better.

You're making a tough decision. I can empathize. Especially when you can't see them in person. And I doubt you find anyone whose cooked on both smokers, and even if you did, its just their subjective opinion.

[TripleB]

Uncle Bob nails it and especially in the second paragraph. Opinions vary greatly, information is gold. I did not watch the video (and maybe it's answered there), but what type of wood was used - Kiln dried or Seasoned. That can make a huge difference when properly managed.

[Lynn Dollar]

Exactly, opinions vary greatly. And the problem with relying on social media for purchasing advise is a lot of those opinions are just repeated opinions from something that's been viewed or read. Then the opinion gets repeated so many times, that it becomes a fact.

My personal rule is I won't offer my opinion on any smoker or grill unless I've cooked on it several times. And even then, although I've been cooking on offsets for 8 years, I've only cooked on two models. FWIW

[realdocBBQ]

I watched Steve Gow's long review of this. He liked it, but wasn't super convinced the insulated cook chamber was really spectacularly useful - at least that's what I remember. Otherwise, some good features, but personally not a lot of things I find especially necessary. I mean, the spring-loaded doors... ok, it eases the lift, but a simple counterweight also does that, without being complicated or having the possibility of failure, etc. I've heard concerns people had about the springs failing over time, though I can't imagine that, unless they've used really lightweight crappy springs, and it doesn't look like that to me. I just think it's a little overcomplicated unnecessarily, except for the fact that without some kind of lift assist, all the extra layers and insulating probably is a bit heavy. But again, it comes back to, does all that extra really help, to me?

I don't know. I know a lot of people will love the novelty of it - "Oh yeah, well I have a fully insulated offset!" - but I wonder if it's a solution looking for a problem. Complicating things too much just drives up cost (and weight, sometimes), without tangible benefit. Not saying it DOESN'T have benefit, but I haven't seen enough evidence of one, or it didn't CLEARLY stand out enough to seem a necessity, to me.

And all that extra insulating and layers means losing cooking space in an equivalent size and form factor, which to me is something that matters. Though with 2 full length racks, it has a lot of space, but for its equivalent size and weight (and cost), without all the extra layers and bells and whistles, maybe you could have more.

I guess I'm ultimately reserving ultimate judgement to see how it works out with more use. I'd call it interesting, but not convincing - yet.


Another thought about overinsulated or heavily insulated cookers, especially in the small- to mid-size range - it can be difficult to keep the heat level from becoming excessive. This was something I think Steve Gow also ran into, throwing a split on, you really need to watch for temp spikes, and without the ability to 'bleed off' heat from radiation (because it's insulated), this can be a down side. This also keeps a fire very small, and airflow very low - not always a good thing. I personally tend to like higher-flow cooking, more convective style. But it's all in how you like to cook.

[SC Grillmore]

Thank you very much for your thoughts Uncle Bob, Lynn Dollar, TripleB, & realdocBBQ ! Everything y’all are saying makes a lot of sense. I got an inexpensive large BGE — which of course means I don’t need to babysit it — but my brain doesn’t seem to ‘cook’ / think cooks through well vertically — but my time commitments can make it pretty hard to do as much playing with fire as I really enjoy, so was intrigued about this insulated firebox or entire cooker angle.

All that said, I found a nicely modified OKJ Highland for $250 + transport costs which will be fine until we either move out of CA or find a bigger place where I could finally get a long term smoker like an LSG or Workhorse or something.

I also love that OC is @ least trying to innovate — if it ain’t broke don’t fix it makes sense, but just from a geeky perspective it’s pretty fun to see what different companies are putting out. Even Jeremy Yoder’s new pits are kind of funky. Idk, maybe by the time I can get & afford a more serious smoker there might be additional interesting changes?

In the meantime, I’ll keep learning and seeing what else might be a good fit. To your point Lynn Dollar, bigger isn’t always better so maybe a 24x48 will be the ‘right’ size. Thank you again everyone, very much appreciate your thoughts.

Final question since y’all are experts - thoughts on changing the grates out on this used Highland? They don’t look terrible, but are definitely pretty old / well used.

[Lynn Dollar]

There's a lot of info on offset smokers on the internet now compared to 8 years ago when I bought my OC Brazos. When I was first learning to cook on the Brazos, I went to another popular bbq forum asking questions. There was not a lot of answers and I learned through experience and trial/error that the answers I got were just tired old, repeated, myths.

I wonder today if there's not info overload, too much info to sort through. Too many people making YT vids for the Adsense check.

[realdocBBQ]

You can do a danged lot of food on a 24x48, especially if it has 2 good racks. I have one up for sale right now that is 26x48, and it has over 1700 inches of cooking space. I could easily cook meat for 200+ people on it in a single setting.