Have tried to do as much research as I can, but have decided I'm going to upgrade from my current New Braunfels smoker.

Anyone have an Old Country over/under? Tips? Tricks? Am I making a huge mistake?

My bother in law got one for Christmas this year. He has only done 1 cook on it so far (brisket). He really likes it, but thinks the grate temps get quite a bit higher than where the door gauge sits. Brisket cooked fast and had that hard crust on the bottom that is usually a sign of a high temp cook. That's a common issue with all pits, but this seemed a little more exaggerated than others and I think its because of where the heat source is located and how it enters the pit.

I'd suggest investing in a good surface thermometer to help you manage it. Otherwise, the pit is a good design and seems to be put together well for a mass produced one. We seasoned it on Christmas day and it held smoke well and plenty of dampers to help manage fire.

I've owned an Old Country pit for a few years. I really like mine. However, if I'd had to do it over again, I'd get the one with just one grate. The top rack just isn't used enough for my style of cooking. As a previous poster said, they do tend to burn a little hotter than the gauge indicates. I have found that the thermometer shows about 25 cooler than the actual temp. I cook my briskets at about 225. When the thermometer hits 200 I know it's time to put it on the pit. They retain heat fairly well and are easy to clean. I'd recommend one to the average backyard BBQ-er.

What is it about the current one that you don't like? Will the new one solve those issues?

Current one has been around for a few years. Fire box is too thin of steel. I've noticed cracking, rust, and just general poor craftsmanship. It's a GREAT charcoal grill, not a great smoker.