Your content is so underrated. The way you broke everything down to the number of different combination of experiments you ran and actually applying it to a real cook, really awesome stuff. I have a Pecos and had trouble with getting enough airflow/drag for B&B pieces so your stack extension video was 👌🏼. I have no doubt that if you continue making new videos, your channel will boom.
Just picked up an OC Brazos and found my hot spot and temp fluctuations. Thank you for the work you've done. Saved me a tone of time and frustration. Like MS BBQ said, Top Notch!! Subscribed.
I wish i could like this video 3 times! I am happy it turned out to be the best, you have put in great amounts of time and effort so we do not have to and can learn from you. I am on the old country bbq Facebook group and you commented on my wrangler post about my baffle hypothesises. After seeing this video my baffle is gone. I made it perpendicular about 2 weeks ago and it improved from the original cook from when the baffle had the factory angle. But i could tell heat was still going under my food. The BAFFLE IS GETTING THE BOOT. Your bark look phenomenal. I appreciate all the videos you do. I am now going to remove my baffle and extend my stack on my wrangler. I cannot thank you enough, happy it all worked out. Cheers!!
Man, I'm not subscribed to more than a half dozen YT channels, but with this vid, I'm subscribed to one more. Picked up my Pecos smoker, LavaLock, analog thermometer, charcoal chimney, smoker seasoning oil, catch can, etc, all this afternoon, and I'm ready to get after this sport! I've done two brisket on a borrowed smoker and they turned out well enough I was hooked. REALLY looking to get good at this now that I'm finally in possession of a smoker full time. Thanks for all your hard work at this brother, keep up the good work.
I enjoy your videos - really like that you break down what's going on with the pit as well as the meat. I'm considering a Pecos and feel like you've put me 2-3 cooks ahead already. I appreciate your effort, thank you!
Great video! Straight to the point no extra nonsense just helping us backyard smokers learn from your experiences to improve our knowledge and skills. Thank you brother!
I really like your video you’re straight to the point all these other ones they flap their mouth flap their mouth flap their mouth he went straight to the point didn’t take 45 minutes to get to the point great video
I have an older model Brinkman offset smoker with a 3" stack 16" tall, I doubled that length, I now have a stack 32" tall with no baffles, my goal is to get a even temperature across the grate ! I do use a cake pan for water at the entrance of firebox ! Hoping it works better !!
Great vid! I welded a collector and 36" stack from top of collect on my New Braunfels smoker. Smoker works great now and I enjoy fire management now and cooking .
Finally got the material together and the time to do this modification to my old faithful Pecos....Can't wait. Thanks for taking the time to put all this together and share. 🍻
And I thought I was done with my Brazos and smoking/producing some truly bad Ass meat lately. However your video spikes my interest in wondering if the Franklin Smoker is better as I want/pursue my quest for smoked meat perfection. (I have OCD)I ordered another 24" stack and just removed the baffle on my pit. (don't worry I have a welder and can add it back if I feel it is needed).Seriously, I love these mod ideas you come up with for us to consider and will report back with my results in a couple of weeks. Keep Smokin bro!
Thanks for doing all the home work for us, I live in Michigan, smokers are made in the southern states, It`s $700-$1,000 to ship me a very heavy smoker, plus the $1,500- $2,000 to buy it. So I will probably be going with the pecos, i`m a novice and can`t justify the money, I also have a ZGrills pellet grill and a masterbuilt electric, but I want to play with fire, thanks so much, I can easily modify the pecos. My buddy has a welder and can get pipe from work, so I will weld my pipe, great video.
If your buddy is a welder, build a pit! The Pecos is a good stater kit, but if you plan to cook in the winter months, it may be a bit more challenging since the metal is thinner than the Brazos. If it’s just for the summer, than it’s considerable. The only other caveat I’ll give you is that when I chose my Pecos I looked at probably four or five of them and all had some flaws. I just chose the one that had the flaws I could live with. The pits are definitely handmade. Like folk art or maybe they’re drinking on the job. Idk. Things may be crooked or you may find sloppy welds. You can see my initial review and burn in video to see what I mean. That being said, if you do consider to order it online, be sure to inspect it when it arrives and certainly before you accept delivery.
Great video like how you broke everything down for the viewers and the truth about the way your brisket came out it sure did look good mity tasty 😋 alot of cooks show way to much yummy 😋 like everything is perfect thanks for keeping it real
My baffle is an old saw blade, 20x60 propane tank, it allows a portion of the hot air to climb straight up and directs the rest forward. Thanks for the vid.
I removed the baffle and I'm smoking spare ribs this very moment and I'm noticing that I'm maintaining very consistent temperatures at 233 degrees, I haven't added the smoke stack extension yet but thank you very much for inspiring me to remove the baffle on my pecos. 👍👍💯
all of the oven heating up and cooling down confused me but I still love your videos and your edits on an affordable backyard smoker like the pecos and how to do cheapp mods to make it better. Keep it up bro.
Ovens run in cycles like HVAC unit. Once the internal temp got close to 170, I just turned the oven off. When the internal cooled to 155, I turned it back on. Just trying to keep the internal temp between 150-170° during the long rest like Franklin and other joints. It really helps continue the breakdown of connective tissue and fat.
I think you’ll be happy with it if you also extend the stack. Here’s a video of someone else giving it a go. It’s a bit long-winded, but he does a bunch of tests and agrees in the end that the Stac extension and baffle removal is a great improvement. ruclips.net/video/kYixFGIkuhQ/видео.html
@@RaleighSmoke I already increased the stack. Also open both sides of the hole between the stack and the cooking chamber which seemed to make a difference. My main gripe was the wind would gust and the flow would stop go white smoke and reverse. Then stop white smoke and return to correct flow.
Hello my fellow barbecue brother, just wanted to let you know that after doing a brisket last night , I've decided that I'm going to remove my baffle just like you did. First I will be checking the results without adding anything to the smoke stack, after doing this the brisket last night I finally realized that the heat is really going down and rising up and burning the bottom, so thank you very much, I have the exact old country pecos just like you. 👌👍
Now you're barbecuing! Haha 😋. Love this vid buddy. Brisket turned out amazing. I will try to remove my baffle as soon as I can. By looking at the burnt part on the grate, I'd probably try going with a narrower water pan with no plate so the heat can rise quicker possibly leaving more even temp space on the grate.
Thank you VER much for this video as I am modifying my offset already too... I added a smoke collector and a taller stack, next will be the deflector removal
Ok Raliegh I finally done all the mods you did on this video. At first I was stumped because I still had HUGE temp swings with the firebox side being 150-200 degrees above smoke stack. Mid was at least 75 hotter than stack. Finally in my Facebook group someone mentioned choking off the air. Previously I always ran my door wide open because of such little draw. So i tried closing my door and adjusting door damper and my temps regulated well. Sometimes exact same temp at stack as middle of cooking rack. I even tested it loaded down with chicken wings and pork steaks and still held. Fire burns super clean now and no burning on the bottom of food. I cant wait to see what over videos you come up with bud. Always look forward to your videos in feed. Next mod I wanna do is install gauges at grate level on both sides so i quit using digital. LOL i always chase temps with digital.
Yup, downward deflectors create huge hot spots in the middle of the cooking grate and cook stuff bottom up. Got rid of mine as well and fabricated a proper Franklin-style baffle: it makes a huge difference even on a smoker with the stack not a grate level. Thanks for the good content!
I have a feeling that the biscuits in front burnt from radiant heat. You should try my mod we were discussing on Facebook. The one where I installed the baffle that forced the heat up in between the cooking grate and fire box with another baffle above it, turning it towards the stack.. same concept but gives more cooking space.. you won’t regret it!
Is this the one that’s an inch off the opening to the cook chamber? It looked interesting, but I find it hard to believe it didn’t cause back pressure in the firebox. I may try something similar though at least, because I think you’re on the right track. I just want enough airflow. I could care less (at this point) about equal temps side to side. The more I’m learning, the more my focus is on airflow. 🍻
@@RaleighSmoke yep that’s the one. I’ve seen cook chamber temps as high as 500 when I first get my coal bed going.. no welding required.. what have you got to loose? Ha
@@RaleighSmokelove your content and test/ explanation. What is your final setup on your offset that has given you the best results and even heat. Just purchased a Brazos. Curious on your final stack extension height as well. Thanks
Great video. Love the honesty from your previous videos. Also showing how relatively easily you can use a moderately priced smoker to run "similar" to much more expensive ones... definitely going with this route. Seriously please keep putting out videos.
Thanks, Kevin! Sorry for the delayed response. I’d love to get one of those high priced pits, but I’m a man w/ 3 little ones and there are more important things I presently need to spend money on. Finding an entry level pit and modding it to put out great bbq, just like the big boys, has been my goal. Ain’t nothing cheap anymore, so I know it’s gonna help others. I appreciate your feedback and support! 🍻
I have been following your series from the beginning with this old country smoker and have followed all your instructions and found the same problems you have along the way. I appreciate you uploading this last video about it because I have been debating on moving the heat deflector for a while and thanks to your tests it allows me to have confidently the change and get the smoker to run properly. I appreciate the work you put it and thanks to you I can now try to perfect my craft on my smoker at home.
@@RaleighSmoke How did you get your temps to be so even across the grates? I have been smoking stuff most the winter and I have the hot side on the fire box which is good now but the temps arent even all the way across. Like 335 immediately after hot spot and 215 smoke stack side? Any thoughts
@@TheTravelingMerchant199 - I’m confused I need to know more. Are you running a stack extension? Did you remove the baffle? Many viewers have done these two mods and been overwhelmingly pleased with the results.
I have a reverse grill/smoker it has a plate 17X33 to carry the heat to the opposite side the plate cooks the base the hot air travels up and returns smoking and cooking the top I did however drill 1/2 holes graduating up to a 1 1/2 hole all 2 inches apart for better air flow and cooking Along with more even heat
I’ve used my pit so much my baffle plate rusted out. Welded another one in and problem solved. I like mine the way it is. Cool to see what others do with theirs.
It's possible that instead of removing the baffle plate, you could have taken a note from Workhorse Pits and trimmed down/angled in the sides of the baffle. I believe this is how theirs works, that it provides two channels for hot air to swirl up and around the baffle to heat the area nearest the firebox, and if done correctly, dissipate the heat that would bounce down and back up to burn the underside of your brisket, possibly also evening out the temp in the chamber. Just my thoughts on it. I also talk about that in the video I linked two days earlier.
I saw your video on the Workhorse and it too has a hot spot as we (collectively) discovered. Not surprising honestly. The hot gases have to rise somewhere. A stubby baffle is gonna just push them out a bit further from the throat. Franklin’s seems to channel it under the water pan tray so it rises right at grate level. It’s just gonna be a reality for any offset under 100 gallons where you’re tryin to maximize cook surface. I’ve learned to surrender the right side to the firebox. I could care less: I’m not gonna cook more than two briskets and if I did, I should be upgrading. Thanks for watching!
I would like to say you are killing it with this Pecos Smoker series. These videos are among the best produced and informative smoking videos that I have seen to date. Keep going!! I just picked up a Pecos of my own, and you have inspired me to start cutting, grinding, and welding on it. So far I have made the same changes that you have (24" stove pipe stack extension, 18" shallow grate, baffle plate/water pan holder conversion). I did take things one step further and cut out/ground down the extra metal blocking the smokestack exit. Not having a torch of any kind it required me removing the stack side cooking grate support. It was a pain in the butt, but something I felt was necessary. Like you, I also have an area from the stack to past center that is within 9 to 5 degrees end to end using 2x calibrated digital probes. Once I get more splits and time, I plan to do a biscuit test (which I am certain will be good judging from the probes and your results). If good, that will be immediately followed by a couple of spare rib racks. The next modification I have considered is a reduction of the opening between the firebox and main cooking chamber. I will use 11ga or 14ga steel welded (tacked during testing) to the firewall from the inside of the firebox. Starting with reducing the width down to 5.25" then reducing the height of the opening to 3.25" using three cut plates, or one U-shaped plate leaving a rectangle opening. This work may also lead to the removal of the brackets that hold the firebox grate, as I see no need for them. I came up with the idea to reduce the opening using calculations from bbqpitcalculator.com/. Their calculator recommends an opening of 17.01 sq. in. and this measurement gives 17.06 sq. in. I like that it will raise the height of the opening potentially reducing the amount of flame in to the cook chamber. I also think that it could further improve air flow and convection. Let me know your thoughts on this. I will comment upon testing. Thanks for your work and contributions!
I just picked up my Pecos. I'm getting it seasoned, and adding some modifications, including the stack extension. I'm considering drilling about a dozen 3/4 inch holes in the baffle, in hopes of getting an even temp that is easy to maintain.
Thanks! I didn’t have one before this, that’s why I went the cheap route. Now that I’ve figured it out a bit, I’m really wanting something nicer. We’ll see….
Awesome video content. Getting ready to upgrade my smoker.. very helpful info in a concise video.. and at the end of the day if you are happy how your cook comes out is all that matters!
Hey Jon! Love what you've been doing on these last two Vids. The folks out there with this Pit must be very grateful for your in-depth research and willingness to make changes to make it the best Pit it could be. 👍 Not having this Pit I don't know exactly how it reacts to these changes people are willing to do to it, but from what I see and what I would have done is to have added a second grate that is elevated higher in the cook chamber. Then still cooking the brisket or butts fat cap down which protects the delicate meat. Also meat side up exposes the top side for more smoke early on. And with an elevated second grate I would hope that the heat and smoke is being pulled evenly across the underneath and top of the brisket/butt. Sorry but I'm not down with all this Tallow wizardry usage. You started with a Prime loaded with marbled fat already in it, so a few extra squirts when wrapping is not worth my time, but hey if it makes some out there happy then do it, they gotta eat it not me. 😁 You know you could take it a step further and get away with less fire management by bringing the brisket in after it reaches 135. It's already got all the smoke needed at that point. throw it in that convection oven of yours and take it to that 175 or what you like then wrap to finish. And then hopefully you won't over sleep. 😁 Well my Brother......I know You are trying to tame this beast, but I hope and know that You have something Bigger and Better planned. 🤘 Something that doesn't need all this modification and compensation for its lack of design and quality. I know it will be a True Que Heavy Metal Masterpiece of a Pit! Metal On My Brother! 🍺 \🔥/
Always good to hear your feedback, Ken! I think the tallow in the wrap is definitely something small, if anything, added to the cook. Kind of like one of those small detail added to a competition rib cook to give to you a 0.20% advantage. Idk. As for removing it early off the smoker, I’m really looking for bark on the brisket before wrapping (or “boating” - of you’re into that). Too early to wrap and to early in the oven, I don’t think you can get that “meteorite” like bark. Brisket in the oven is not something I’ve tried - nor will I at these current prices. It’s an interesting idea though. Anyways, hope you and Mrs HMB are doing well. I’m looking forward to seeing you cook again. 🍻 🤘
I hear You about getting that Killer Meteorite Bark. 🤘 Another reason to skip the tallow wrap. 😁 Keep doing your experiments and pushing the art of True Que! Nothing but the best to You and the family! Metal On! \🔥/
Once you get the brisket wrapped, the oven makes life easy. I time the smoke so that the brisket goes in the oven about 9:00 PM. I set it for about 205 F and the brisket ready for lunch the next day.
I have a OCB Wrangler and the firebox on that one is huge and it drops down low it's not a big cooking chamber but I did what you did I took out that stupid Heat deflector which makes no sense I wish I could send you a picture because the way I run my fire and even if you run your fire different you could put a plate on that top grill great and use that for a heat deflector and all your smokes going to come up at 2 in barrier and no hot flames it's an awesome setup and you don't need that stupid heat deflector On the Wrangler you may not need the stack extension That's personal preference getting your fire where you want it but that heat deflector has to go no I'm a fan so far running the stack open and the door open
I bought the brazos dlx because of the tuning plate and other features. Burnt the bottom of the first brisket and now regretting the dlx model since I’m having to cut the baffle out and throw out the tuning plate. Should’ve watched your vid first and saved myself the trouble.
I have about 50 barbecue channels I'd say you're in my top three One thing I tried when it comes to the water pan was putting the water pan in the firebox to get a rolling boil and I'd get it boiling and steaming before I put the food in the cooking chamber and then I figure I only need it for about a half hour or you know what's going to absorb the water right away anyway I got that idea from watching Myron Mixon H2O smokers he concentrates on boiling water over the firebox anyway I've only tried it with ribs You got a really watch it because I put beer in mine and it like cook down and like 15 minutes I didn't big enough water pan but anyway I tried it on ribs and they seem super juicy so I don't know I'm going to keep trying it different ways but somehow getting that rolling boil or you know it takes direct heat
Good to know. I always add boiling water to my water pan. I spent many years using a WSM and that always seemed to work better. Thanks for watching and the kind words!
I appreciate the time you put into this video I wanted an offset but did not want a COS even tho that's all I could afford. This cooker and your mods make it a definite "maybe" /cheers.
Great video. The baffle is a good idea that doesn't work out too well, at least not for me. I had a hard time maintaining enough air flow to keep a clean burning fire on my OC Brazos, I considered a fan kit before I realized that the baffle was killing the airflow. Instead of removing it I cut the welds at the bottom and bent it parallel to the grate... No more problems with a clean fire, the center is now the hottest part of the grill instead of the stack end, much easier to manage this way.
I thought about leaving it that way too, but it’s Much better removed and honestly, if you can, elevate it an inch or two above grate level. Mike Brown modded his Brazos this way and it works perfectly. Check out his channel: ruclips.net/channel/UCX7xQiJFFwWyXghqmjNyx6w I hope to figure out a way to do it myself since I can’t yet weld. We’ll see. Thnx for watching!
Im really enjoying the Mods videos for the pecos. Ive been considering picking one up, and seeing a brisket come out like that, it is just pushing me further that direction, including doing the mods early on. Thank you for these!
I'm thinking about getting a pecos smoker. I would think removing the baffle that food on that end would either burn or cook to fast. My old smoker didn't have a baffle and I would have to rotate my slabs of ribs
I’m definitely happy with these mods and recommend them. Jeremy Yoder at Mad Scientist BBQ is running similar mods on his Brazos and is going to do a side-by-side cook against the Franklin. I’m really interested to see what his final thought are.
@@RaleighSmoke yeah that would be an interesting video! Can’t wait for that one! I want to do these modifications before I smoke my next brisket. I’ve never used probes before. Which probes are you using? Any particular brand that you recommend? Thanks!
I wonder how it would work without the water pan moving the hot spot closer to the firebox and maybe putting a big water pan on the floor and would help during clean up.? Enjoy all your stuff.
If I removed the water pan and old baffle plate as a deflector, the hot spot would be much closer to the firebox, but the water pan does help reduce the radiant heat and add moisture to the chamber. If I could weld, the best way to do it would be to tack the old baffle plate to the side wall above the grate as a shelf to put the water pan on. Another of my viewers did that and was really pleased with the results. I’ll link the video below.
I have an idea for you to try in your firebox take out the cooking grate and put in a solid steel plate try that for deflector and you have a lone star grillz smoker with with better airflow
I appreciate it, buddy! You were a big help in this. I wish I could weld I’d definitely add that collector and shelf for the water pan. Yours looks great!
@@RaleighSmoke I did all that welding with a 125 habor freight welding machine its not hard you can do it too just practice a little bit! If I lived close to you I'd definitely come help you do it. Keep on smoking Buddy!
Hey bro just moved to Raleigh and glad to see someone else had the bbq itch. Quick question, thinking about getting the Pecos but also wondering if I should just wait and get the brasso instead
I think if you’re gonna spend a grand on an offset, you should put it towards something well-built. The Brazos is only a thicker Pecos. It doesn’t function any better. It’ll still need mods. That’s not worth the extra money.
Awesome Job!!! I love this stuff !!😁👍👍 I made a trip to Lewis BBQ in Charleston, SC - If you haven’t been- you have to go! Insane tasting brisket!! Yep best I have had. He helped Aaron Franklin get started 😁👍👍
....would be interested if you do more changes to try and get that hot spot reduced and regain use of the other half of your cooking surface. Not sure if a small deflector would be enough to cause a little vortex in bottom as it exits fire box.... Good luck.
As am I. I think there are some ideas, but regardless there will always be a hot spot. The closer I can get it to the firebox the better it’ll be. Thanks for watching!! 🍻
What about a half baffle? Cutting the heat in half from the firebox to go under and over 🤔 thoughts on that? I don’t have a Old country but got the OKLAHOMA joe highland
But the baffle is just going to push the hotspot further away from the firebox. It may dissipate some heat, but it’s still going to be there. For me, I’m all about airflow and put in the heat at the top of the chamber. There was a reason why Texas barbecue joints trim their briskets aerodynamically and cook them fat side up. It’s all about airflow and where the heat is.
I finally bought an angle grinder and took care of the side spot welds on my Brazos’ baffle today. After doing so, my baffle just barely moves, unlike yours just after the 2:00 mark of this video. How long did it take for you to wiggle your baffle loose?
Dude... a pit review, mods, science visuals, biscuit tests and a brisket cook in a ten minute video? Bravo!
LOL! I love the sequence with the PITA (Pain In The Ass) comments. Awesome video man! You've making me think about trying a brisket without a baffle.
Lol! You’ve got to have some fun w/ the comments.
Once again, great video- nothing but truth from this guy. Humble fella
Thank you. You’re too kind.
Your content is so underrated. The way you broke everything down to the number of different combination of experiments you ran and actually applying it to a real cook, really awesome stuff. I have a Pecos and had trouble with getting enough airflow/drag for B&B pieces so your stack extension video was 👌🏼. I have no doubt that if you continue making new videos, your channel will boom.
Thanks! If I only had more time. I appreciate the kind words.
RUclips gave me this video as a suggestion from watching Jeremy. Glad they did. I'm now a subscriber.
Oh, cool! Thanks!
Just picked up an OC Brazos and found my hot spot and temp fluctuations. Thank you for the work you've done. Saved me a tone of time and frustration. Like MS BBQ said, Top Notch!! Subscribed.
I wish i could like this video 3 times! I am happy it turned out to be the best, you have put in great amounts of time and effort so we do not have to and can learn from you. I am on the old country bbq Facebook group and you commented on my wrangler post about my baffle hypothesises. After seeing this video my baffle is gone. I made it perpendicular about 2 weeks ago and it improved from the original cook from when the baffle had the factory angle. But i could tell heat was still going under my food. The BAFFLE IS GETTING THE BOOT. Your bark look phenomenal. I appreciate all the videos you do. I am now going to remove my baffle and extend my stack on my wrangler. I cannot thank you enough, happy it all worked out. Cheers!!
Let us know how it works out please
Cool! How’d it work out got you?
@@RaleighSmoke It was awesome, no more burned food on the bottom, instead even cooking and great smoky flavor. Thank YOU
@@josephstulec8247 - Awesome!
Man, I'm not subscribed to more than a half dozen YT channels, but with this vid, I'm subscribed to one more.
Picked up my Pecos smoker, LavaLock, analog thermometer, charcoal chimney, smoker seasoning oil, catch can, etc, all this afternoon, and I'm ready to get after this sport! I've done two brisket on a borrowed smoker and they turned out well enough I was hooked.
REALLY looking to get good at this now that I'm finally in possession of a smoker full time.
Thanks for all your hard work at this brother, keep up the good work.
I enjoy your videos - really like that you break down what's going on with the pit as well as the meat. I'm considering a Pecos and feel like you've put me 2-3 cooks ahead already. I appreciate your effort, thank you!
Thanks, Brian! I appreciate the feedback. Documenting these cooks certainly helps me. I’m glad it’s helping others too. Thanks for watching!
@@RaleighSmoke thanks bro I have the same offset, and I really appreciate the detail I’m doing the same things now.
What I like about you is how you explain everything and your ( honesty) well done sir!
Thanks!!
Great video! Straight to the point no extra nonsense just helping us backyard smokers learn from your experiences to improve our knowledge and skills. Thank you brother!
Man! That brisket was mega tender, moist and juicy. It had great color and bark. I'm sure it was just as good as it looked. Great job!👍🏿👍🏿
It really was great! Thanks for watching!
Excellent video! Nice cook too!
Thanks!!
Dude, fantastic evolution in your production quality. Absolutely incredible content. Seriously man, keep doing what you're doing.
Hey, thanks! I appreciate the feedback!
This is such a great video! I’ve been doing a bunch of testing with my 1975 so can relate, but your video production and flow is top notch!
Thanks! I’d love to get my hands on a 1975
I really like your video you’re straight to the point all these other ones they flap their mouth flap their mouth flap their mouth he went straight to the point didn’t take 45 minutes to get to the point great video
I have an older model Brinkman offset smoker with a 3" stack 16" tall, I doubled that length, I now have a stack 32" tall with no baffles, my goal is to get a even temperature across the grate ! I do use a cake pan for water at the entrance of firebox ! Hoping it works better !!
@@hillbillydan4721 cool! Let me know
Very thorough test and so well presented!
Thanks!
Off the charts video, brother! Many thanks!
Great vid! I welded a collector and 36" stack from top of collect on my New Braunfels smoker. Smoker works great now and I enjoy fire management now and cooking .
Awesome! I’d love to add one if could weld. Thanks for watching! 🍻
Everybody has a commit!!! Looks good to me.
Thanks!
Finally got the material together and the time to do this modification to my old faithful Pecos....Can't wait. Thanks for taking the time to put all this together and share. 🍻
And I thought I was done with my Brazos and smoking/producing some truly bad Ass meat lately. However your video spikes my interest in wondering if the Franklin Smoker is better as I want/pursue my quest for smoked meat perfection. (I have OCD)I ordered another 24" stack and just removed the baffle on my pit. (don't worry I have a welder and can add it back if I feel it is needed).Seriously, I love these mod ideas you come up with for us to consider and will report back with my results in a couple of weeks. Keep Smokin bro!
I finally removed the baffle off mine after watching this video and it made a night and day difference.
Did you just set it on far right side of grate like he did in video?
@@fsuphan1240 yes I did. Saw really good results with this method.
Thanks for doing all the home work for us, I live in Michigan, smokers are made in the southern states, It`s $700-$1,000 to ship me a very heavy smoker, plus the $1,500- $2,000 to buy it. So I will probably be going with the pecos, i`m a novice and can`t justify the money, I also have a ZGrills pellet grill and a masterbuilt electric, but I want to play with fire, thanks so much, I can easily modify the pecos. My buddy has a welder and can get pipe from work, so I will weld my pipe, great video.
If your buddy is a welder, build a pit! The Pecos is a good stater kit, but if you plan to cook in the winter months, it may be a bit more challenging since the metal is thinner than the Brazos. If it’s just for the summer, than it’s considerable. The only other caveat I’ll give you is that when I chose my Pecos I looked at probably four or five of them and all had some flaws. I just chose the one that had the flaws I could live with. The pits are definitely handmade. Like folk art or maybe they’re drinking on the job. Idk. Things may be crooked or you may find sloppy welds. You can see my initial review and burn in video to see what I mean. That being said, if you do consider to order it online, be sure to inspect it when it arrives and certainly before you accept delivery.
Great video like how you broke everything down for the viewers and the truth about the way your brisket came out it sure did look good mity tasty 😋 alot of cooks show way to much yummy 😋 like everything is perfect thanks for keeping it real
My baffle is an old saw blade, 20x60 propane tank, it allows a portion of the hot air to climb straight up and directs the rest forward. Thanks for the vid.
Cool! I appreciate you watching!
Awesome video. One of the best on the utube
Thanks!!! 🍻
I did the stack extension after your video and it's improved a bit. Will give this a shot now too. Thanks for the videos 👍
It’s not perfect, but I’m happy with it. Let me know how it goes.
It gets better every time because we're learning from our failures...... Keep up the good work. I may remove that baffle as well.
Thanks, Kyle! Do it!
I removed the baffle and I'm smoking spare ribs this very moment and I'm noticing that I'm maintaining very consistent temperatures at 233 degrees, I haven't added the smoke stack extension yet but thank you very much for inspiring me to remove the baffle on my pecos. 👍👍💯
all of the oven heating up and cooling down confused me but I still love your videos and your edits on an affordable backyard smoker like the pecos and how to do cheapp mods to make it better. Keep it up bro.
Ovens run in cycles like HVAC unit. Once the internal temp got close to 170, I just turned the oven off. When the internal cooled to 155, I turned it back on. Just trying to keep the internal temp between 150-170° during the long rest like Franklin and other joints. It really helps continue the breakdown of connective tissue and fat.
Outstanding job sir!!
You have done an amazing job on this video dem. Thanks!👍🤠
Thanks for putting this up! I may remove the baffle from my brazos tomorrow.
I think you’ll be happy with it if you also extend the stack. Here’s a video of someone else giving it a go. It’s a bit long-winded, but he does a bunch of tests and agrees in the end that the Stac extension and baffle removal is a great improvement.
ruclips.net/video/kYixFGIkuhQ/видео.html
@@RaleighSmoke I already increased the stack. Also open both sides of the hole between the stack and the cooking chamber which seemed to make a difference.
My main gripe was the wind would gust and the flow would stop go white smoke and reverse. Then stop white smoke and return to correct flow.
Great work and the brisket looks super mouth watering delicious..... keep the videos coming.....
Great information, I've done these modifications to my Brazos Deluxe and they were a definite game changer. 👍
Cool!
Great video. @6:03 when you busted out the moisture meter on that piece of Oak, my finger clicked subscribe before my brain could tell it to.
Hello my fellow barbecue brother, just wanted to let you know that after doing a brisket last night , I've decided that I'm going to remove my baffle just like you did. First I will be checking the results without adding anything to the smoke stack, after doing this the brisket last night I finally realized that the heat is really going down and rising up and burning the bottom, so thank you very much, I have the exact old country pecos just like you. 👌👍
Cool! Let me know how it goes! Thnx for watching!
Great job! The brisket looked awesome
Thanks!
Such a great video! Thank you so much - this saved me so much time in getting to know my new smoker
Thanks!
Now you're barbecuing! Haha 😋. Love this vid buddy. Brisket turned out amazing. I will try to remove my baffle as soon as I can. By looking at the burnt part on the grate, I'd probably try going with a narrower water pan with no plate so the heat can rise quicker possibly leaving more even temp space on the grate.
Good advice. I’ll look for one. I’m chasing a after you! Thanks for watching!!
Thank you VER much for this video as I am modifying my offset already too... I added a smoke collector and a taller stack, next will be the deflector removal
Nice!
This is amazing! THANK YOU from Switzerland!
Ok Raliegh I finally done all the mods you did on this video. At first I was stumped because I still had HUGE temp swings with the firebox side being 150-200 degrees above smoke stack. Mid was at least 75 hotter than stack. Finally in my Facebook group someone mentioned choking off the air. Previously I always ran my door wide open because of such little draw. So i tried closing my door and adjusting door damper and my temps regulated well. Sometimes exact same temp at stack as middle of cooking rack. I even tested it loaded down with chicken wings and pork steaks and still held. Fire burns super clean now and no burning on the bottom of food. I cant wait to see what over videos you come up with bud. Always look forward to your videos in feed. Next mod I wanna do is install gauges at grate level on both sides so i quit using digital. LOL i always chase temps with digital.
Awesome! Thanks for the insight and I appreciate your support!!
Doing the lords work
Damn dude. Loved it. Binge watching to catch up!
Yup, downward deflectors create huge hot spots in the middle of the cooking grate and cook stuff bottom up. Got rid of mine as well and fabricated a proper Franklin-style baffle: it makes a huge difference even on a smoker with the stack not a grate level. Thanks for the good content!
Nice! Good to know! Thanks for watching!
Great job... you'll only get better and better.
I hope so. Thanks for watching!!
I have a feeling that the biscuits in front burnt from radiant heat. You should try my mod we were discussing on Facebook. The one where I installed the baffle that forced the heat up in between the cooking grate and fire box with another baffle above it, turning it towards the stack.. same concept but gives more cooking space.. you won’t regret it!
Is this the one that’s an inch off the opening to the cook chamber? It looked interesting, but I find it hard to believe it didn’t cause back pressure in the firebox. I may try something similar though at least, because I think you’re on the right track. I just want enough airflow. I could care less (at this point) about equal temps side to side. The more I’m learning, the more my focus is on airflow. 🍻
@@RaleighSmoke yep that’s the one. I’ve seen cook chamber temps as high as 500 when I first get my coal bed going.. no welding required.. what have you got to loose? Ha
Another great video. Really enjoy these experiments you do.
Thanks! I really appreciate the feedback! I want to know, so I’m sure others do as well. I appreciate you watching!
Crazy good video man! Much appreciated. Picking up my Brazos from Academy this weekend and first thing i'm gonna do is remove that baffle
Cool! Let me know how it goes
@@RaleighSmokelove your content and test/ explanation. What is your final setup on your offset that has given you the best results and even heat. Just purchased a Brazos. Curious on your final stack extension height as well. Thanks
Great video. Love the honesty from your previous videos. Also showing how relatively easily you can use a moderately priced smoker to run "similar" to much more expensive ones... definitely going with this route. Seriously please keep putting out videos.
Thanks, Kevin! Sorry for the delayed response. I’d love to get one of those high priced pits, but I’m a man w/ 3 little ones and there are more important things I presently need to spend money on. Finding an entry level pit and modding it to put out great bbq, just like the big boys, has been my goal. Ain’t nothing cheap anymore, so I know it’s gonna help others. I appreciate your feedback and support! 🍻
Very well made video. Much respect. Great tips. Thank you.
Easily the best brisket I’ve seen come off an Old Country.
I have been following your series from the beginning with this old country smoker and have followed all your instructions and found the same problems you have along the way. I appreciate you uploading this last video about it because I have been debating on moving the heat deflector for a while and thanks to your tests it allows me to have confidently the change and get the smoker to run properly. I appreciate the work you put it and thanks to you I can now try to perfect my craft on my smoker at home.
Wow! I really appreciate it! Let me know how it works out for you. I’m quite happy w/ it. 🍻
@@RaleighSmoke
How did you get your temps to be so even across the grates? I have been smoking stuff most the winter and I have the hot side on the fire box which is good now but the temps arent even all the way across. Like 335 immediately after hot spot and 215 smoke stack side? Any thoughts
@@TheTravelingMerchant199 - I’m confused I need to know more. Are you running a stack extension? Did you remove the baffle? Many viewers have done these two mods and been overwhelmingly pleased with the results.
Great video!!!!! Thanks for posting!
I appreciate it! It was a fun experiment
I sometimes use my vertical pellet smoker as a warming drawer. Just a suggestion to you. Good cook on the Brisket.
If I had one…..
Fantastic video. Well stated. Great information. Very very good job brother.
Little late, but thanks!
I have a reverse grill/smoker
it has a plate 17X33 to carry the heat to the opposite side the plate cooks the base the hot air travels up and returns smoking and cooking the top
I did however drill 1/2 holes graduating up to a 1 1/2 hole all 2 inches apart for better air flow and cooking
Along with more even heat
Good to know! Thanks for watching!
I’ve used my pit so much my baffle plate rusted out. Welded another one in and problem solved. I like mine the way it is. Cool to see what others do with theirs.
It's possible that instead of removing the baffle plate, you could have taken a note from Workhorse Pits and trimmed down/angled in the sides of the baffle. I believe this is how theirs works, that it provides two channels for hot air to swirl up and around the baffle to heat the area nearest the firebox, and if done correctly, dissipate the heat that would bounce down and back up to burn the underside of your brisket, possibly also evening out the temp in the chamber. Just my thoughts on it. I also talk about that in the video I linked two days earlier.
I saw your video on the Workhorse and it too has a hot spot as we (collectively) discovered. Not surprising honestly. The hot gases have to rise somewhere. A stubby baffle is gonna just push them out a bit further from the throat. Franklin’s seems to channel it under the water pan tray so it rises right at grate level. It’s just gonna be a reality for any offset under 100 gallons where you’re tryin to maximize cook surface. I’ve learned to surrender the right side to the firebox. I could care less: I’m not gonna cook more than two briskets and if I did, I should be upgrading. Thanks for watching!
Most helpful tutorial; enlightening, in fact. Thank you.
love this. End result looked fuggin great
Thanks! It was amazing
Great vid. Tons of valuable info.
Thanks, Brandon!
I would like to say you are killing it with this Pecos Smoker series. These videos are among the best produced and informative smoking videos that I have seen to date. Keep going!!
I just picked up a Pecos of my own, and you have inspired me to start cutting, grinding, and welding on it. So far I have made the same changes that you have (24" stove pipe stack extension, 18" shallow grate, baffle plate/water pan holder conversion).
I did take things one step further and cut out/ground down the extra metal blocking the smokestack exit. Not having a torch of any kind it required me removing the stack side cooking grate support. It was a pain in the butt, but something I felt was necessary. Like you, I also have an area from the stack to past center that is within 9 to 5 degrees end to end using 2x calibrated digital probes. Once I get more splits and time, I plan to do a biscuit test (which I am certain will be good judging from the probes and your results). If good, that will be immediately followed by a couple of spare rib racks.
The next modification I have considered is a reduction of the opening between the firebox and main cooking chamber. I will use 11ga or 14ga steel welded (tacked during testing) to the firewall from the inside of the firebox. Starting with reducing the width down to 5.25" then reducing the height of the opening to 3.25" using three cut plates, or one U-shaped plate leaving a rectangle opening. This work may also lead to the removal of the brackets that hold the firebox grate, as I see no need for them. I came up with the idea to reduce the opening using calculations from bbqpitcalculator.com/. Their calculator recommends an opening of 17.01 sq. in. and this measurement gives 17.06 sq. in. I like that it will raise the height of the opening potentially reducing the amount of flame in to the cook chamber. I also think that it could further improve air flow and convection. Let me know your thoughts on this. I will comment upon testing.
Thanks for your work and contributions!
Wow! Really interesting stuff. How has it worked out? Did you open/enlarge the opening from the firebox?
I just picked up my Pecos. I'm getting it seasoned, and adding some modifications, including the stack extension. I'm considering drilling about a dozen 3/4 inch holes in the baffle, in hopes of getting an even temp that is easy to maintain.
Some folks have done that and been happy w/ it. 🍻
Great video, brother! I don't yet own an offset, but this kind of content makes me want to head in that direction!
Thanks! I didn’t have one before this, that’s why I went the cheap route. Now that I’ve figured it out a bit, I’m really wanting something nicer. We’ll see….
Outstanding video man.
Thnx!
Awesome video content. Getting ready to upgrade my smoker.. very helpful info in a concise video.. and at the end of the day if you are happy how your cook comes out is all that matters!
Very nice cook! Looks like you’ve done all the right tricks! Looking forward to you cooking through that Franklin book now ;)
We’ll see….. 🤔
Hey Jon! Love what you've been doing on these last two Vids. The folks out there with this Pit must be very grateful for your in-depth research and willingness to make changes
to make it the best Pit it could be. 👍 Not having this Pit I don't know exactly how it reacts to these changes people are willing to do to it, but from what I see and what I would have done is to have added a second grate that is elevated higher in the cook chamber. Then still cooking the brisket or butts fat cap down which protects the delicate meat. Also meat side up exposes the top side for more smoke early on. And with an elevated second grate I would hope that the heat and smoke is being pulled evenly across the underneath and top of the brisket/butt. Sorry but I'm not down with all this Tallow wizardry usage. You started with a Prime loaded with marbled fat already in it, so a few extra squirts when wrapping is not worth my time, but hey if it makes some out there happy then do it, they gotta eat it not me. 😁 You know you could take it a step further and get away with less fire management by bringing the brisket in after it reaches 135. It's already got all the smoke needed at that point. throw it in that convection oven of yours and take it to that 175 or what you like then wrap to finish. And then hopefully you won't over sleep. 😁 Well my Brother......I know You are trying to tame this beast, but I hope and know that You have something Bigger and Better planned. 🤘 Something that doesn't need all this modification and compensation for its lack of design and quality.
I know it will be a True Que Heavy Metal Masterpiece of a Pit! Metal On My Brother! 🍺 \🔥/
Always good to hear your feedback, Ken! I think the tallow in the wrap is definitely something small, if anything, added to the cook. Kind of like one of those small
detail added to a competition rib cook to give to you a 0.20% advantage. Idk. As for removing it early off the smoker, I’m really looking for bark on the brisket before wrapping (or “boating” - of you’re into that). Too early to wrap and to early in the oven, I don’t think you can get that “meteorite” like bark. Brisket in the oven is not something I’ve tried - nor will I at these current prices. It’s an interesting idea though. Anyways, hope you and Mrs HMB are doing well. I’m looking forward to seeing you cook again. 🍻 🤘
I hear You about getting that Killer Meteorite Bark. 🤘 Another reason to skip the tallow wrap. 😁
Keep doing your experiments and pushing the art of True Que! Nothing but the best to You and the family! Metal On! \🔥/
That pit lacks heavy metal with it’s stubby smoke stack.😀
Metal On! \🔥/
Once you get the brisket wrapped, the oven makes life easy. I time the smoke so that the brisket goes in the oven about 9:00 PM. I set it for about 205 F and the brisket ready for lunch the next day.
Awesome videos. You should do a wheel mod on the Brazos. Big golfcart wheels, or castors or something. I wanna see how you would do it.
If I could weld, I would. I can’t stand the wheels on this thing.
I have a OCB Wrangler and the firebox on that one is huge and it drops down low it's not a big cooking chamber but I did what you did I took out that stupid Heat deflector which makes no sense I wish I could send you a picture because the way I run my fire and even if you run your fire different you could put a plate on that top grill great and use that for a heat deflector and all your smokes going to come up at 2 in barrier and no hot flames it's an awesome setup and you don't need that stupid heat deflector
On the Wrangler you may not need the stack extension That's personal preference getting your fire where you want it but that heat deflector has to go no I'm a fan so far running the stack open and the door open
Fantastic content 👌 👏 👍
I bought the brazos dlx because of the tuning plate and other features. Burnt the bottom of the first brisket and now regretting the dlx model since I’m having to cut the baffle out and throw out the tuning plate. Should’ve watched your vid first and saved myself the trouble.
Well, you still have that 1/4” steel and a nice counter-balance for the cook chamber door.
Great video. If I were to do it a bit differently, it would be to place the baffle so the heat went up vertically .
I’ve been meaning to try that. Thnx for watching
Very informative video
Thanks! I appreciate you watching!
I have about 50 barbecue channels I'd say you're in my top three
One thing I tried when it comes to the water pan was putting the water pan in the firebox to get a rolling boil and I'd get it boiling and steaming before I put the food in the cooking chamber and then I figure I only need it for about a half hour or you know what's going to absorb the water right away anyway I got that idea from watching Myron Mixon
H2O smokers he concentrates on boiling water over the firebox anyway I've only tried it with ribs You got a really watch it because I put beer in mine and it like cook down and like 15 minutes I didn't big enough water pan but anyway I tried it on ribs and they seem super juicy so I don't know I'm going to keep trying it different ways but somehow getting that rolling boil or you know it takes direct heat
Good to know. I always add boiling water to my water pan. I spent many years using a WSM and that always seemed to work better. Thanks for watching and the kind words!
Awesome and educational video.
Thanks, Dan!
I appreciate the time you put into this video I wanted an offset but did not want a COS even tho that's all I could afford. This cooker and your mods make it a definite "maybe" /cheers.
Thank you so much for your videos! Keep up the great work and smoke on brother!
Thanks!!!
Great video brother!
Thanks, Greg! I appreciate it!
I’ve also seen firebox lid mods with plates welded underneath the lid
Yep. Fiks BBQ did the same
Great video. The baffle is a good idea that doesn't work out too well, at least not for me. I had a hard time maintaining enough air flow to keep a clean burning fire on my OC Brazos, I considered a fan kit before I realized that the baffle was killing the airflow. Instead of removing it I cut the welds at the bottom and bent it parallel to the grate... No more problems with a clean fire, the center is now the hottest part of the grill instead of the stack end, much easier to manage this way.
I thought about leaving it that way too, but it’s Much better removed and honestly, if you can, elevate it an inch or two above grate level. Mike Brown modded his Brazos this way and it works perfectly. Check out his channel:
ruclips.net/channel/UCX7xQiJFFwWyXghqmjNyx6w
I hope to figure out a way to do it myself since I can’t yet weld. We’ll see. Thnx for watching!
Im really enjoying the Mods videos for the pecos. Ive been considering picking one up, and seeing a brisket come out like that, it is just pushing me further that direction, including doing the mods early on. Thank you for these!
This content is gold. Keep it going! Subbed
Nice. Thanks for the video. May make the same changes to my OC.
Cool! Im pretty happy with it. It was easier to run and the finished product was amazing. If you do it, let me know how it goes.
I'm thinking about getting a pecos smoker. I would think removing the baffle that food on that end would either burn or cook to fast. My old smoker didn't have a baffle and I would have to rotate my slabs of ribs
Great video! I have that same exact smoker and I’m thinking about doing the same modifications! Thanks!👍🏻
I’m definitely happy with these mods and recommend them. Jeremy Yoder at Mad Scientist BBQ is running similar mods on his Brazos and is going to do a side-by-side cook against the Franklin. I’m really interested to see what his final thought are.
@@RaleighSmoke yeah that would be an interesting video! Can’t wait for that one! I want to do these modifications before I smoke my next brisket. I’ve never used probes before. Which probes are you using? Any particular brand that you recommend? Thanks!
I wonder how it would work without the water pan moving the hot spot closer to the firebox and maybe putting a big water pan on the floor and would help during clean up.? Enjoy all your stuff.
If I removed the water pan and old baffle plate as a deflector, the hot spot would be much closer to the firebox, but the water pan does help reduce the radiant heat and add moisture to the chamber. If I could weld, the best way to do it would be to tack the old baffle plate to the side wall above the grate as a shelf to put the water pan on. Another of my viewers did that and was really pleased with the results. I’ll link the video below.
ruclips.net/video/EzdD0Zd_W9k/видео.html
I have an idea for you to try in your firebox take out the cooking grate and put in a solid steel plate try that for deflector and you have a lone star grillz smoker with with better airflow
How do you mean? Put a solid plate where the cooking grate once was in the fire box?
Great video and brisket!
I appreciate it, buddy! You were a big help in this. I wish I could weld I’d definitely add that collector and shelf for the water pan. Yours looks great!
@@RaleighSmoke I did all that welding with a 125 habor freight welding machine its not hard you can do it too just practice a little bit! If I lived close to you I'd definitely come help you do it. Keep on smoking Buddy!
@@MikeBrownBBQ I think I may just try sitting it up on two small spacers on the grate for now. I like this!
Hey bro just moved to Raleigh and glad to see someone else had the bbq itch. Quick question, thinking about getting the Pecos but also wondering if I should just wait and get the brasso instead
I think if you’re gonna spend a grand on an offset, you should put it towards something well-built. The Brazos is only a thicker Pecos. It doesn’t function any better. It’ll still need mods. That’s not worth the extra money.
Awesome Job!!! I love this stuff !!😁👍👍
I made a trip to Lewis BBQ in Charleston, SC - If you haven’t been- you have to go! Insane tasting brisket!! Yep best I have had. He helped Aaron Franklin get started 😁👍👍
I’ve not been to Lewis, but certainly have been to the original Scott’s in Hemingway.
....would be interested if you do more changes to try and get that hot spot reduced and regain use of the other half of your cooking surface. Not sure if a small deflector would be enough to cause a little vortex in bottom as it exits fire box.... Good luck.
As am I. I think there are some ideas, but regardless there will always be a hot spot. The closer I can get it to the firebox the better it’ll be. Thanks for watching!! 🍻
What about a half baffle? Cutting the heat in half from the firebox to go under and over 🤔 thoughts on that? I don’t have a Old country but got the OKLAHOMA joe highland
But the baffle is just going to push the hotspot further away from the firebox. It may dissipate some heat, but it’s still going to be there. For me, I’m all about airflow and put in the heat at the top of the chamber. There was a reason why Texas barbecue joints trim their briskets aerodynamically and cook them fat side up. It’s all about airflow and where the heat is.
I finally bought an angle grinder and took care of the side spot welds on my Brazos’ baffle today. After doing so, my baffle just barely moves, unlike yours just after the 2:00 mark of this video. How long did it take for you to wiggle your baffle loose?
I found my answer: “Hello, Mr. Prybar!”
A minute or so. Just kept at it
It looked perfectly Good