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@@jeremyroberson8676 this one is made by lavalock , and its i believe specifically for the pecos but there are many options out there i believe. Unfortunately i did not buy this one it came with the pecos when i purchased it from the previous owner

Nevermind. Saw the previous comments

Glad you liked it , im working on posting and trying to do more brisket cooks . This was one of my first , go ahead check out some more on my channel

No complaints but I disguised 🥸 it with brisket chopped sandwiches,lol . Great learning lesson as a captain of the traeger you go down with the brisket either way it ends up . Maybe ill try it again . Not sure if the brisket was the problem or the way i cooked it. Still wondering if the temp was too low for the no wrap .

Thanks , i dont mind showing the failures , at the end of the day its was just a trial im sure the there will be more to come

It was not the best as far as juicy goes but it was definitely edible

Looks good but wait till the cook and see the creation

Pulled pork is on my list , i plan on making a future video with 6 slabs of dinos just waiting for that occasion. Im guessing that fill up 3/4 of that grate. Remember i have the tuning plates for even cooking but heat from bottom

Ive tried every size of splits , i cant go with bigger size splitz because of the temp spikes , so ive found to keep the consistency i haad about 10-15 briquettes maybe 2x when cooking a long brisket , 2-6hours cooks the coal bed from the wood is just fine

Agreed, but this smoker had the baffle which put the hot spot right in the middle. Eliminating most cooking area and creating a true 2 zone cooking. I have tuning plates but it focused the heat from bottom of grates vs the the over the top smoke . To add to this the gauges were not accurate, eliminating the baflle has made the gauges on the smoker closer to what i see on grate levels. This test was to identify the hot spot so we can have even cooking temps .

@@3TRIALSBBQ I hear that. My stock thermometer is off too. I just adjust and try to keep it clean of build-up. Right now, it is at true temp -25 degrees. So, I smoke low and slow at a visual temp of 200 to make 225. I keep meats near the chimney and let it go until I internally check final temps. When I cook chicken, I put in a water bath near the fire box, but other than that I just let it go and focus on internal temps. Happy grillin'!

@@PlanktoniusRex great advice man i hope to get to that with these gauges once i can trust them

Thank you

Jess cant be cooking in that hot spot

It does , but those tining plates keep the heat down to even lut the temps supposedly. In reality it radiates the heat from bottom vs over the top and back into the hot stack

Yes I did , stay tuned for my next video

Actually does help keep the fire box hotter which is believe does help the fuel consumption, size of the splitz also matters im at about 1/4 of a split

Not sure to be honest, ive never seen the wrangler but i believe fikscue has one ill take a look

@@3TRIALSBBQ It is not the same size. I could fit 12 bricks in the bottom of mine. None vertical against the back ball. In comparison to what you did, I had to cut 1” off 6 of the 12. I used the cut bricks towards the back. If I wanted to achieve the exact same thing I would have had to cut about 2” off 6 of the brick to account for the width of placing the 2 in the rear vertical.

Thanks man

Im still uo in the air about the baffle ,im curious to see what you do im sure it will work but this pit is small for the airflow compared to a big offset , but thats what we have to deal with with smaller offsets . The tuning plates are great for even cooking but understanding the heat comes from below vs over the top is just an adjustment. I guess im chasing the over the top heat like those traditional offsets.

Definitely expensive and a bit scary when cooking , definitely dont want to mess this up lol

It was , happy new year my friend

Thanks but it makes it easier tgis way for me especially whe im trying to keep the probe in

Id only brine a whole turkey, these come pre brined I believe , injected is the only way ive done it . they are pretty juicy already as is eitherway .

I’ve always dry brined mine. This will be my first year brining one. We’ll see how she comes out. I’m using the Pitt-boss brine kit

@@jaystacks4285 how did it come out? Mine came out fantastic, didn't do a brine or dry brine. Was still super.juicy.

@@dank9288639 It came out good man. Really juicy cause I brined and injected with some creole butter. Fam definitely approved, poor bird ain’t last long at all lol

@@dank9288639 bruhh juiciest most tender turkey I’ve done for sure. I wet brined and injected with creole butter. I’ve always just injected and dry brined overnight and they were always good. It hit different this time l.

Nice beef back ribs are very good , what are you cooking them on and what seasoning are you cooking the ribs with? Also whats the plan for the Turkey breast? What seasoning are you going with?

@@3TRIALSBBQ I’m going to use your recipe on the turkey breast and I’m using a mustard binder on the ribs with the Holy cow rub.I just watched smoking Joe do the ribs on a Treager pellet grill I have a new chargriller grand champion XD offset smoker. I’ve done a pork butt for a group meeting dinner and ribs at home. After this week I’ll try a brisket. Before that I smoked along on a 2005 Masterbuilt propane cabinet smoker used it alot now being retired I’m spending time to learn my offset. But still keeping the Masterbuilt also. Later I’ll add just a pellet grill.

@@jerrypredmore8793sounds great , your going to have some great food for thanksgiving .im trying to figure out my offset aswell not sure if this baffle of mine will stay

Absolutely 🔥, mayo was a sleeper binder forsure

We shall see

Id be curious to see your bext cook if your willing to shoot a video, thanks for your advice

These were literally burnt ends, lol

A st

I have a feeling your 100% correct

I have a different offset, but it came with baffle plates and I took them out for this exact reason.