Crafted for Authentic Texas-Style BBQ
Old Country BBQ Pits are known for their no-nonsense, heavy-duty construction and traditional offset designs. Whether you’re firing up ribs, brisket, or a whole hog, these pits deliver the heat retention and smoke flow you need for perfect low-and-slow cooking. They're built with pitmasters in mind—seasoned or just starting out—and designed to perform day after day, cook after cook.
From Backyard to Competition Ready
Whether you're outfitting your backyard patio or preparing for a big BBQ competition, our selection of Old Country BBQ Pit Smokers has something for everyone. Choose from models like the Angus, Brazos, and the new G3—each one built with rugged steel and welded seams that stand up to the elements and deliver consistent results over the long haul. We do not ship the Pecos online. We only ship 6 of their models online
Nationwide Shipping with Real Support
As one of the top independent shippers of Old Country BBQ Pits, we make it easy to get these legendary smokers delivered to your door, no matter where you’re located. Our team is here to walk you through freight options, answer questions, and help you find the right model for your cooking style and space. We believe great BBQ starts with great gear—and even better service.
Why Choose DDR BBQ Supply?
We’re more than just a store—we’re BBQ fanatics with years of live-fire cooking and competition experience. Every product we sell is something we’d use ourselves, and Old Country smokers are no exception. If you’re looking for a pit that brings flavor, reliability, and craftsmanship to every cook, you’re in the right place.
Explore our collection of Old Country BBQ Smokers & Accessories today and take the first step toward building the kind of BBQ experience you’ll be proud of—for years to come.
Frequently Asked Questions
What is Old Country BBQ Pits known for?
Old Country BBQ Pits is a Texas-based brand that manufactures traditional offset smokers built from heavy-gauge steel. The brand is particularly well-regarded in the enthusiast community for offering thicker metal construction - often 1/4-inch or heavier steel plate - at price points significantly lower than custom fabricators, making competition-quality smoke performance accessible without a custom smoker price tag.
How do I season a new Old Country BBQ Pit before first use?
New steel smokers ship with a thin protective coating from the manufacturing process that needs to be burned off before cooking food. To season your pit, coat the interior surfaces - walls, cooking grates, and firebox - with a thin layer of cooking oil or food-grade spray. Then build a fire and run the smoker at a high temperature (around 350°F to 400°F) for two to three hours. This process polymerizes the oil into a protective coating that prevents rust and gives the steel a seasoned, non-stick character over time with repeated use.
Are Old Country BBQ Pits true offset smokers?
Yes, Old Country BBQ Pits are traditional horizontal offset smokers in which the fire box is positioned to the side of and below the main cooking chamber. Heat and smoke travel from the fire box through the cooking chamber and exit via a chimney at the opposite end. This flow of indirect, wood-fired heat is the defining characteristic of traditional Texas-style BBQ. Unlike reverse-flow smokers, standard offset models like most Old Country units rely on the pitmaster's skill to manage hot and cold spots within the cooking chamber.
What wood should I burn in an Old Country BBQ Pit?
Post oak is the traditional choice for Texas-style offset smoking, producing a mild, clean smoke that enhances beef without overpowering it - the backbone of Central Texas BBQ. Pecan is another regional favorite, offering a slightly nuttier and sweeter smoke. For pork, many Texas pitmasters blend post oak with a small amount of fruit wood like cherry or apple. Avoid softwoods like pine, cedar, or spruce, which contain resinous compounds that produce acrid, creosote-heavy smoke and are unsuitable for cooking food.
How do I manage temperature in an Old Country offset smoker?
Temperature management in a traditional offset smoker is a skill that develops over time and varies by unit. Generally, the fire box inlet vent controls the rate of combustion - open it more for higher heat, restrict it for lower. The chimney damper affects smoke draw and can help fine-tune temperature but has less impact than the intake vent on most models. Splitting wood into smaller pieces produces a hotter, cleaner burn than large logs. Keeping a consistent fire is more effective than letting the fire die down and trying to rebuild it - add splits before the fire drops rather than after.
