Lmaoo thank I needed this!!!! People are dumb crazy adding stuff I really thought to myself I never had a problem with my char griller and it’s way cheaper then a pecos black folks know how to maintain a steady fire no extra mods this is all I needed now to get my pecos thanks man!
Yessir, thanks for commenting. I think that is rule number one....learn your pit. I don't know why people modify things without trying them out first. Take a look around the channel,if you haven't already.If you see something you like,hit the like button,and a subscribe would be greatly appreciated. Thanks for watching and commenting.
I've had my Pecos smoker for 9 years and the only mod I've done was replacing the fire grate because i wore the original one out. I'm like you, the thing runs like a champ. Those guys complaining about the pecos obviously don't know how to run a pit. 😂😂😂
I was prepared to mod my Pecos when I got it but i locked in fire management in one cook. Have only had a backdraft once and just… closed the stack damper halfway and that fixed the issue. Consistent temps for me
Facts! I run a OKJ Highland with no mods, temps stay consistent and the end result is always amazing food. I find it comical all the nick nacks people put on them. The only thing I'd like to do to mine is weld the fire box up, weld it to the cook chamber and move the stack to great level. But I mean I've been running it as is since 2018. I look at the Old Countrys every time I'm at Academy tho
The fact of the matter is that every smoker cooks different,you just have to start by learning your smoker and how it cooks in different situations. You can modify anything. Some call it customized, but when you start reinventing, then you should have gotten a different smoker.
Well, I never had the opportunity to cook on a mill scale,but the Pecos cooks great for the cost.Maybe the mods that people do make it better, but I think it works just fine how it comes!!!!
@ignororanceisnotatrend4669 I think most people have a problem with it having a hot spot,and other people say that because of the length of the stack,the smoker has no draw.🤷🏿♂️
because you have to very on top of these small cookie cutter offsets... the big 150 250 300 500 and 1000s are easier to run..everyone watches Jeremy Yoder run his brazos...like he runs that 1000 gallon job...its because he knows what he is doing... you can't just put a weekend guy on this the first time and expect great results....after 4 or 5 cooks...you will be getting it dialed in pretty good though... its great for the price...
Nooooo.....If you have to use gaskets,then you bought the wrong smoker.I have only had it since March.If you cook on a smoker enough,the leaks will stop,no gasket needed.
Yeah....I think it cooks just fine out of the box....if you know how to cook on an offset smoker. You just have to learn your equipment,every smoker is different!!!!
Nah, man....there's no need to lie,especially about the wind blowing......smh What you are thinking makes no sense to me. If there was someone outside with me, they would be my cameraman,not the wind chime ringer....just saying
No joke bro....that's real talk...some of these "mods" are a trip...lol
Keep it simple ‼️
Lmaoo thank I needed this!!!! People are dumb crazy adding stuff I really thought to myself I never had a problem with my char griller and it’s way cheaper then a pecos black folks know how to maintain a steady fire no extra mods this is all I needed now to get my pecos thanks man!
So, did you ever get you an upgrade?@natephillips674
I like how you think. Ppl should just test their pit before modifying
Yessir, thanks for commenting.
I think that is rule number one....learn your pit.
I don't know why people modify things without trying them out first.
Take a look around the channel,if you haven't already.If you see something you like,hit the like button,and a subscribe would be greatly appreciated.
Thanks for watching and commenting.
Yea idk what they talking bout either! They be adding metal plates n bricks to em! For what? It smokes just fine and holds temps steady.
I've had my Pecos smoker for 9 years and the only mod I've done was replacing the fire grate because i wore the original one out. I'm like you, the thing runs like a champ. Those guys complaining about the pecos obviously don't know how to run a pit. 😂😂😂
Yessir, people are overthinking 🤔 Just keep it simple.
So....how's the Pecos holding up after 9 years?
I agree! I haven’t modded my Brazos and I don’t think that I will.
😁
I was prepared to mod my Pecos when I got it but i locked in fire management in one cook. Have only had a backdraft once and just… closed the stack damper halfway and that fixed the issue. Consistent temps for me
Yeah, I think it cooks just fine like it is.Thanks for watching
Did you subscribe and check out the fire management video?
Facts! I run a OKJ Highland with no mods, temps stay consistent and the end result is always amazing food. I find it comical all the nick nacks people put on them. The only thing I'd like to do to mine is weld the fire box up, weld it to the cook chamber and move the stack to great level. But I mean I've been running it as is since 2018. I look at the Old Countrys every time I'm at Academy tho
The fact of the matter is that every smoker cooks different,you just have to start by learning your smoker and how it cooks in different situations.
You can modify anything. Some call it customized, but when you start reinventing, then you should have gotten a different smoker.
My stack extension made the pit run at 250° with the damper on the door open about 1/8th.
Wide open is about 325°ish for me
I can get those same temperatures without an extension 😀
I did the extension. Didn't really gain anything. Wouldn't do it again tbh
I’m just getting into smokers and was wondering the same thing 😂
Thanks man
Guys convince themselves that things need welding, cutting and modding just to have something to do
😆
I got the brazos and had a smoke collector and 4' stack added. Budget Mill Scale smoker.
Well, I never had the opportunity to cook on a mill scale,but the Pecos cooks great for the cost.Maybe the mods that people do make it better, but I think it works just fine how it comes!!!!
@@uncleb.cooking Absolutely. It all comes down to the pit master at the end of the day.
Yes sir .....💯💯💯💯
Thanks for watching
Thanks for info
Thanks for watching 😀
You saved me a lot of time and money. Thanks😊
Awesome, thanks for watching 😀
Like I always say, keep it simple.
See that 250!!!!!
That is the golden temperature when smoking on an offset smoker!!!!@🔥250🔥
Did cut the baffle out😅 to eliminate hot spot
No,the deflector plate is still there.I use the smoker how it came😉
Good food
Why you think people felt like the pecos needed all of these modifications?
@ignororanceisnotatrend4669 I think most people have a problem with it having a hot spot,and other people say that because of the length of the stack,the smoker has no draw.🤷🏿♂️
because you have to very on top of these small cookie cutter offsets... the big 150 250 300 500 and 1000s are easier to run..everyone watches Jeremy Yoder run his brazos...like he runs that 1000 gallon job...its because he knows what he is doing... you can't just put a weekend guy on this the first time and expect great results....after 4 or 5 cooks...you will be getting it dialed in pretty good though... its great for the price...
How do you feel about it now ? I’m looking to get one myself
I think it's the best bang for your buck offset smoker.
All four of them (Pecos, Wrangler, Brazos and DXL) are broke and need fixing to cook correctly as an offset.
I think it cooks great for the price.
Agree😊
You gotta know your smoker..
Facts 👍🏾
Did you do any gaskets? And how long have you had it?
Nooooo.....If you have to use gaskets,then you bought the wrong smoker.I have only had it since March.If you cook on a smoker enough,the leaks will stop,no gasket needed.
@@uncleb.cooking oweee love to hear this so sick of seeing people do that to this smoker I’m all in thank you!!!
Yeah....I think it cooks just fine out of the box....if you know how to cook on an offset smoker.
You just have to learn your equipment,every smoker is different!!!!
@@uncleb.cooking preach thanks uncle B I’ll def keep you posted!! Next month ima grab one forsure !
Definitely keep me posted.If you liked the char-broiler,then I think you will love the pecos
You said it's windy.. right after someone smacks some wind chimes 😂 that microphone is picking up ZERO wind, you're a fool!!
Nah, man....there's no need to lie,especially about the wind blowing......smh
What you are thinking makes no sense to me.
If there was someone outside with me, they would be my cameraman,not the wind chime ringer....just saying