Old Country BBQ Pits Brazos with LavaLock Baffle Plate and Other Modifications
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- Опубликовано: 8 июл 2024
- Here's a quick tour and review of my recently purchased Old Country BBQ Pits Brazos smoker with modifications and upgrades. I decided to do this video because when I was considering the purchase, I had trouble finding information about how some of these items fit and work together. If you have any questions, or there's something that I might have left out, please let me know and I'll do the best I can to respond. Below are the links for all of the items I talk about.
Old Country Brazos Smoker - www.academy.com/shop/pdp/old-...
Lone Star Grillz Fire Management Basket - lonestargrillz.com/collection...
LavaLock Baffle Plate - bbqsmokermods.com/oem-smoker-...
LavaLock Water Pan - bbqsmokermods.com/oem-smoker-...
LavaLock Gasket - bbqsmokermods.com/oem-smoker-...
Tel Tru BQ300 4 Inch Stem Thermometer - www.amazon.com/Tel-Tru-BQ300-...
Awesome video You did better than all these other guys with offsets
That's the way to do it You deserve a manufacturer support 👍
I increased my stack length by about 20 inches and made a plate to make the stack intake port intake below the lower cooking grate. Now it draws the convection heat over and under the cooking grate. Before the heat was going to the top of the cooking chamber and straight out the stack. I also removed the baffle that was between the fire box and cook chamber. I only cook on the lower grate and it cooks briskets and the low slow cooks very evenly now.
Just ordered a Brazos DLX from the Academy website. I definitely will refer back to this video for any upgrades I may want to do.
Looking good, Cliff! Nice mods. I agree the stack could be taller, but my guess is that it’s short to save space (and money ) for optimal shipping. I’m looking to put some tuning plates in my Pecos.
Man, this is amazing. You turned this into a top notch smoker!
One thing that I did to mine was take a can of Flex Seal and spray a nice coat on the wheels, feet, and legs. Now, when it rolls, it isn't clanky, and it is weather treated! I keep the smoker covered, but the wheels and feet are steel. After having it for about 4 months now, I can see some surface rust around the spokes. The wheels look brand new and rust is the least of my worries.
That's a fantastic idea. We had some rain here the past couple of days on top of about 4 to 6 inches of snow last week, which is very uncommon for us here in South Central Texas. I was actually worrying about the uncovered parts rusting just yesterday. Gonna have to try this. Thanks for sharing.
Nice Smoker and setup 👍🏾👍🏾
I scored one of these Brazos at the beginning of the Pandemic for around $400! :) I've got it dialed in pretty damn good but my temperatures still fluctuate quite a bit. I LOVE this set-up! Thank you for posting! Time to go get some of these mods!
Congrats on your purchase. That's a great price. I had similar issues when I first got mine too. The addition of the baffle plate and fire basket made it a ton easier to maintain temps.
Hell of a deal. Just picked up a used Wrangler for $350 with wood. A box of some premium cherry that I saw online for $150.
I would add hot water so you don't have to heat it up with the smoker. Nice video.
Love some brazos info videos
I have my fire management box on my grate just like you do but I have the firebox resting on bricks to give it airflow, and I can scrape out the ash every few hours keep the air flow consistent. I get about a good 1.5 inch space between the firebox and the grate
After I posted this I bought some 15.5 inch (I think) gas grill grates and they rest perfectly on the edges of the fire bricks to do exactly what you're talking about. I was never a fan of the Old Country firebox grate, so I gave it to my brother to use in his Pecos since his had worn out.
Put a metal dryer vent hose on your smoke stack for extra height. You just need to trim the fitting with tin snips so it fits inside your existing stack. Works great
Thanks! I'll look at that. I get pretty good draft, but it would be great to get it a little better.
Nice job with the upgrades! Most of the Mod videos involve a welder. I bought one from Buccees a few months back (they had a better selection to pick through) same prices as Academy. I have a piece of stainless pipe to match the stack that i'll use to extend it but not make it permanent, just slide on and off when using (is the plan anyway).
What size would that be for the pipe? I have the same smoker and want to extend the stack without welding. Thanks!
@@johnnyleto In pipe terms: 5" nominal Schedule 10 pipe (5.563" OD x .134" Wall). I haven't mounted mine yet, I just literally pick it up and set it on the existing stack while using.
Awesome thanks for the info!
try adding HOT water to pan... really speeds things up in the process.
Thanks Cliff
Hey Cliff, did you do something to the bead of weld at the firebox to the cooking chamber? I got the only brazos dlx I could find in the area, and noticed pretty junky looking weld there but took in anyhow. I just seasoned it and yep, leaking worse there than the main lid. Wondering what the best fix is minus grinding and adding more. Yours looks perfect. Great tips thx
Nope. I didn't need to do anything to the welds anywhere on my Brazos. It was solid when I got it. I went to a local Academy and inspected and picked the one I wanted though. The only leaks I encountered were on the cook chamber door, but I fixed that with the gasket. The firebox lid does leak a little bit, but once it heats up, that usually goes away.
I use a bread pan for water and 4" wide steel plates for tuning.
When you drilled bigger holes in your heat management plate did use a hole saw or large drill bit?
Lava lock says it is about
1/8 inch plate is it that thick?
I used a step drill bit. It is thick, but wasn't difficult. I'd say 1/8 inch seems right.
Would the tuning plates you put in be necessary when the chimney is extended? I was thinking that it’s the flow of air at a particular speed that could even the temperatures out. Just a thought and would love to hear your analysis on that.
Good question. I don't know. I've only cooked with it twice since I did the latest mods and both times I used the tuning baffle. I cooked a couple of briskets last Saturday and they turned out great. Ultimately, I'm not worried about convection. I'm worried about even temps and flow and my current configuration does that pretty well. Eventually I'll get around to trying it without the baffle and see how that goes too. I plan on making an update video one day. I just haven't had a lot of free time lately.
Looks like a lot of radiant heat going on with all the tuning plates. How big is that lip before going into the fire box? I'm hoping to cap the drain and use the button of the cook chamber as a water pan.
I haven measured the height of the lip but I think it's high enough to add a ball valve and use it as a water smoker. Probably at least 1.5 to 2 inches of clearance at center. I've heard of others doing it. I've never seen it or done it myself. I think my main worry would be if there were any leaks in the welds and they weren't water tight. I guess you'd just have to try it and see. You might have to add some high heat, food safe sealant to the seams to be safe.
I'm using the same tuning plate and water pan in mine. Have you run into any fitment issues with the water pan not lining up 100% with the grate bracket? I noticed when I pull the lower grate out, it usually catches on the water pan and slides it out.
Yep. I have exactly that same experience with mine.
Do you think the 24” charcoal basket from LSG would fit inside the fire box of the Brazos DLX?
I doubt it. To the best of my knowledge, the firebox on the DLX is the same size as the regular Brazos, and the 24 won't fit the Brazos. But FYI, the 20 inch is plenty sufficient for mine. Typically I don't come close to filling the basket with splits when I cook. Usually one medium to small split at a time, every 20 to 30 minutes, works just fine. I have no problem getting temps. I've noticed that the less wood I burn at a time gives me both cleaner and steadier temps. You can achieve that with the 20 in basket.
I would also remove that plate beneath the LSG fire basket and set the LSG center with the fire bricks on the bottom you'll have more air flow in the ash won't collect up
I actually after I made this video, I found some 15" stainless steel grates for a gas grill that fit perfectly over the bricks. It gives me a little bit of clearance over them so it gets good airflow and the ash falls down so I can scrape it out on longer cooks if I need too. Now I don't use the original firebox plate at all.
How do you manage your fire with the firebox door? Do you cook with it closed and use the pinwheel damper? I've had my brazos for 3 years now and love it. I bought the tuning plates from OC but they are more trouble than they are worth. I've been looking at adding the Lavalock Baffle to even out the temps . Just curious as to how how manage the fire. Door closed with pinwheel or position of the door. What works best with that baffle?
I usually have the pinwheel all of the way open and open the door as needed. But the door is almost always open to some degree. As for the baffle plates go, I love mine. They really even out the temps across the grate for me.
@@cliffwallace5521 Thanks for the info Cliff. Much appreciated.
Do you thread the holes you drilled for the new gauge placement to thread into ? Or make it a little bigger than thread size and use a nut on the back of the door instead?
I used the nut. When you buy the Tel Tru thermometer it tells you what size hole to drill. I think it was .75" but I'm not 100% on that. I drilled a smaller pilot hole, then used a hole saw bit to cut the right size. The nut has never been a problem or come loose.
@@cliffwallace5521 ty sir
what thickness did you use for the lavalock gasket ? they have a 1/8 and 1/4. Thanks!
I used the 3/4" x 1/8" gasket and it works great. No leaks. I included a link to it in the video's description.
Nice setup!
You mentioned in some other comments that the Pecos steel isn't as thick and that it lacks the top cooking rack, do you know if it has provisions to add one or if they sell one to work on it?
Also, the firebox grate and baffle plates seem pretty pricey, I have a wire feed welder, do you think they could be made with steel plate from say Lowes or Home Depot pretty easy? I'm not sure how thick the steel needs to be but.....🤔
As far as i know Old Country doesn't make an add on upper shelf for the Pecos, but I have read about several Pecos owners having them built by a metal shop or welder or even doing it themselves. I can't imagine it's too terribly difficult if you have the skill set and tools to do it.
As to you question about the baffle plates, you could go with steel plates from home depot or Lowes or wherever, but you would need a lot of it. You may wanna consider finding a metal supply company and buying wider, maybe 4 or 5 inches wide. The thickness doesn't matter too much because the main goal is to deflect heat and smoke in small increments over a longer space. I would say 1/8" or so would work. However, the more thermal mass you create with thicker steel, the more temperature stable the cook chamber becomes. It'll help reheat the cook chamber faster after you've opened the door and it'll also slow the temp variations as wood burns down and the fire cools a little. One thing about the steel though is make sure you get raw carbon steel. Not finished or galvanized, because it could leave toxic substances on your food as you cook.
With my set up, it was definitely pricey, but my configuration makes it easy and reliable to cook with. Once I get the unit heated up and dial in my temps, it's really easy to keep it steady without much fluctuation. I just add small splits just before the coals start to burn down.
@@cliffwallace5521 That sounds like a plan. I recently watched a video where someone extended the smoke stack 16 inches with some stove pipe and it evened out the temps in his smoker across the grate. I like the thermal mass idea, maybe add some fire brick under the grate like I've seen some do.
So did I understand that you have 2 baffles in your smoker? If so I would remove the one that came with the machine and go with the one attached to the baffles?
I did have 2 baffles originally but eventually I removed the one that comes with it and just use the aftermarket one. I am also running the stack extension now too. That alone helps a ton. You just want to keep the heat even and the smoke moving.
Looks like your tel-tru's have the four inch stems. Is that right? Do you run into any issues contacting with food on the main grate? About how high above the grate do the tips sit? I've got a couple on order and Im thinking of trying to thread them in but I'm not sure how difficult it will be.
They are 4 inch stems. I haven't had issues with them touching but I am aware of them being there and avoid putting anything too near them. They rest about 2.5 to 3 inches above the grate, about mid-level for a big brisket or pork butt. I cut holes with a hole saw on a cordless drill and purchased the additional mounting nuts and washers. I think it was 7/8 inch, but the packaging for the Tel Tru will have the correct size on it.
Did you test your tel trus with boiling water before you installed them? I tested mine and one was 210 and the other was 208. It’s not too far off but I was expecting them to be true.
No, I didn't test mine. But I do get pretty good agreement between them and with my digital thermometers as well. When I'm smoking something, they don't have to be perfect. Just give you an idea of what your temps are.
How about the grate holding your firebox off the bricks? Where did you get that?
In this video I just used the stock firebox grate that comes with the Brazos. I just turned it upside down so it would fit over the fire bricks. I did eventually find some 17 inch grill grates for a random gas grill and have been using those instead since I made this video. That way I get better ventilation through the bottom of the fire basket. It does sit a little higher in the firebox for my liking though. I wish I could find some that are 16 to 16.5 inches instead. But it seems to work fine as is.
Great video, thanks for sharing!
Do you think that you could get 350-400* temps on this with all the baffles on this setup?
Never tried, but I know I can get up to 300 pretty easily, so I imagine it'll go hotter.
Awesome video! I'm going to attempt to set up my brazos just like this! What did you use to drill the tell tru thermometer holes and how to plug the original thermometer hole? If you need to email for a longer answer, that's fine.
I used a hole saw to cut the holes. I bought a kit of them from Harbor Freight for around $20. I filled the original hole with the plug that came with the Brazos. I just added a couple of lock nuts on either side to keep the plug from moving. It was loose.
Have you tried extending the smokestack? That addition is flat out awesome.
I'm planning on it one day. Just haven't gotten around to it yet.
Hey thanks for taking the time for the video....looking as the same stick burner, many of the same mods!!!!...Overall, are you still happy with the smoker?
Absolutely! I love it. It's easy to get even temps and I get better and better at understanding how to get the temps I want and keep them. I can't really think of any complaints that I have with it. Maybe the standard fire grate in the firebox could be more robust and have more ventilation, but even that is pretty minimal because if it vented too much, it would be less efficient and use my wood. I think at the price point, it's a bargain. Where else are you going to find a 1/4 inch smoker for $1000?
@@cliffwallace5521 Very true on the price.......hey on your gasket, did you use the 1/8 or 1/4 around the lid?
@@GCRCFlyer It's 3/4 inch wide by 1/8 inch deep. I linked to it in the description, but here it is. bbqsmokermods.com/oem-smoker-mods-by-brand/old-country_194/fireblackr-34-black-gasket-material-self-stick-seal.html
I'm wanting to get the Brazos DLX, I think it's mostly the same as this one but comes with a counter weight for the lid and tuning plates
I can tell you that I love my Brazos. Once you get it dialed in the way you like it, I think you'll find it on the level of much more expensive smokers.
@@cliffwallace5521 do the fire bricks and the baffle plates cause any issues as far as grease drainage?
@@calidan777 To be honest, I have taken the bricks out now because it was limiting the flow. But on the many cooks I did with them in there I never had a problem. The baffle plates do get dirty from the grease and gunk, but they're easy to clean.
Awesome, thanks for replying man, I enjoyed the video, it was one of the best videos I’ve seen so far on the Brazos
Cliff I would like to see you turn the heat management plate completely around and start it right where the baffle ends and on the other end just angle that last piece towards the stack run that heat all the way through check it out
Use the angle on that back end by the stack but not the whole baffle part You already have a baffle
Actually I removed the original baffle about a year ago. Now it works great with just the LavaLock baffle plate as far as creating even temps. I also enlarged the holes on it to try and get more smoke in the upper part of the cook chamber. Plus I've added an extension to the stack as well, but now it feels like it burns too clean. I know I don't want dirty smoke, but I don't want just heat either. For me it's been a process of experimenting to try and get it just right. Once I get it there I plan on making an update video and maybe a cook or two. My only complaint about the Brazos is that because both the cook chamber and firebox are smaller, you get bigger variations in results when you make changes to how you run it. It's less forgiving I guess you would say. Still, it's a fantastic smoker for the price as far as I'm concerned.
Need a new video of a smoke
Ive modded my Brazos and it works… but I would have rather spent another $1000 on a Workhorse Smoker…
I don't blame you. When I bought this one, I hadn't even heard of the Workhorse pits. But a 1975 is my planned step up when I'm ready.
Great video! How do you like the location of the two thermometers? I just ordered Brazos DLX two days ago from Academy. I’m planning to put two thermometers just like yours. Let me know if the location of the two thermometers is working well for you. Thanks!
I am very happy with my thermometer placement. I wanted them at the grate level so I know what the temps are where the meat is. I have digital probe thermometers that I also use so that I can monitor the temps from inside too and they are usually all in pretty close agreement. If I had it to do over again, I would without hesitation.
That’s great. Thanks! I appreciate the quick response even though you’ve posted the video many months ago.
@@rogelio2962 No problem. Happy to help. Good luck with you're Brazos DLX. I think you're gonna love it once you get it all figured out.
I like your set up alot
Can you run a bigger
Fire if you want since
You can divert heat to your
Stack ?👍
I don't ever try a bigger fire. My Brazos likes to run at about 250 if I put a small split on every 15 to 20 minutes and that about where I like it. Honestly, it's hard to get it to run at or above 300. I have a PK Grills PK300 that I use to cook stuff like chicken that needs hotter temps. What I love about the Brazos is how once the metal is heated up, it delivers really even temps throughout the cook.
@@raytrout8272 If you run a bigger fire you might be able to get a little more burn time, but one thing I've discovered through trial and error is that it's harder to get bigger splits to catch and burn evenly. That means more temp spikes and lows rollercoaster effect. A small split every 15-20 minutes creates much more steady, even temps. Since I first posted this video I've made lots of upgrades to my patio area, adding a TV and lots of seating, so I can be closer to the smoker to babysit it. I don't really care about getting longer burn times. That might just be me tho. Do keep in mind that the firebox is on the smallish side compared to some of the higher end smokers, so there's only so much fire you can put in it too.
Would you say it's worth 1000. plus shipping ?
Absolutely. It's build and design is on par with smokers that cost twice as much or more. I have no regrets. That said, if you're concerned about the price, you could always start with an Old Country Pecos. Same size, except without the upper grate and thinner steel for only $400. But their owners seem to love them too. But as far as the Brazos goes, it's totally worth the money. I didn't have to pay for shipping though. I picked mine up at a local Academy.
The mods are cool looking but I think a bit of overkill. These smokers are so small people get carried away with tuning plates, cutting out the stock baffles etc. Even the grill level thermometers on these small smokers compared to the stock hole i found to be negligible when testing with a thermo dot digital. But to each his own I know people love to tinker.
Do some Brisket for us!!
Soon. Once I get a chance to get my whole family together after we get past this Covid thing.
Does the paint on it hold up well
So far, so good. I keep it seasoned though. I try to spray down the outside of the firebox and the firebox side of the cook chamber once it's up to temp during every cook. I also have the cover for it, so it's not exposed to the elements when I'm not using it.
@@cliffwallace5521 do you spray with olive oil?
@@brandondiaz3594 I use canola oil. It's cheap and has a high smoke point so it lasts longer. You could also use grape seed oil but it costs more. You really shouldn't use olive oil because it has a lower smoke point and also costs more than canola. I buy 2 or 3 spray cans of canola every month or two and spray the smoker every 2 or 3 cooks. Inside and out, once the smoker is up to temp for a while and all of the metal is heated. It's important to wait until the metal is hot so that it has expanded and the oil will seep into it real good.
@@cliffwallace5521 Where did you get the cover from?
@@chaselechner6970 I ordered it online from Academy Sports because they didn't have in stock when I bought the smoker. They do carry them in stock most of the time. The cover is made for both the Brazos and the Pecos.
How did you hang your grease bucket?
I built a little hanger with a pipe hanger large enough to go around it and a stainless steel bolt. Simple stuff from Lowe's or Home Depot.
@@cliffwallace5521 thanks for the info. You have a way to get in touch with you to get a picture of it.
Where did you get your plates from???
The links for the baffle plate and other items are in the description of the video, but here's the link for the baffle plate. bbqsmokermods.com/oem-smoker-mods-by-brand/old-country_194/lavalockr-old-country-brazos-baffle-plate-horizontal-bbq-smoker-tuning-system.html
How did you get the grease drip bucket to hang?
I used a pipe clamp similar to the link here and put a stainless steel bolt with nuts threaded onto it to hold it in place. www.homedepot.com/p/Oatey-2-in-Galvanized-Split-Ring-Pipe-Hanger-33556/301505458
Try boiling your water for your water pan.
Terrific content and valuable info , but camera work is hard to deal with.
Sorry. I was just free-handing it. It wasn't actually meant to be highly produced. I'll try harder on future videos.
Hot water in water pan bro
Airflow is your friend, You’re making it hard for the smoker to breath, and making it nearly impossible for the smoke to flow over and under the meat. That is acting more like an oven than an offset.
Actually I get pretty good flow. In a perfect world I would like a little better, but the flow isn't a problem at all. Even temps means that I'm getting even smoke distribution. I get plenty of smoke. You don't want too much. Too much smoke makes the meat bitter. My set up achieves exactly what I want: even temps across the cook surface, constant air flow with as little smoke recirculation as possible, clean smoke and easy to maintain efficient burn environment.
Can we be neighbors?