This is the INSULATED FIRE BOX that will change the way you cook!
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- Опубликовано: 29 авг 2022
- Old Country Pecos, with an Insulated Firebox?!
#oldcountrypecos #oldcountrysmoker
That’s right- we are almost through building our Ultimate Sub $1,000 smoker!
For a great breakdown of how insulation works in a firebox, check out @RaleighSmoke video here-
• OFFSET SMOKER - INSULA...
Insulation sheets-
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Well done! Thnx for the mention.
Thank you! And thanks for the great info you put out
Nice video.
Made my own offset from a compressor tank and a wood furnance fire box.
Its uglier than yours but works perfect.
I double walled my firebox, but no insulation.
Air is a semi-insulator when the chamber is sealed correctly! Nice work! When I get my new set up figured out, I’ll be building one as well.
This is exactly what I was thinking of doing to my firebox. Good to see that it works. Thank you for the hard work you did in making this video.
Thank YOU! Means a lot
Great job Zach that mod is awesome. Always happy when I get a notification that you posted a video keep up the good work brother your channel is awesome.
Thank you! Means a lot to me.
Thanks for the information. Just ordered the insulation.
Good deal! I love this cooker
Great video bud!! It's always fun to modify and make things better!!
Thanks Mike! I need a new welder 🤣
@@BrisketMedic I built my 250 gallon smoker with the titanium flux 125 from habor freight, you run it on a 40 amp plug on a generator and it'll weld 3/8" steel with no problem. Definitely worth its weight in gold!!
@@MikeBrownBBQ need to look into it for sure!
Always great to see your BBQ projects
Thanks!
Awesome job! I’ve actually been thinking about adding about 6” to the length of the firebox
I think that can definitely help reduce the radiant heat and even temps across the grate. Thanks!
Awesome video
Thanks!
Maybe it's just me.........but..........did I miss the part where we actually seed the insulation be applied? I see the steel-drum protective cover over it, but do not see that activity.
Honestly it’s been so long I don’t remember. The insulation sheet I bought I wrapped around the original box, and then held it into place with baling wire so I could sleeve it with the barre.
You are quite the tinkerer, Zach👍😊
I’m something lol
Thanks for the video. Just ordered a lonestar!! Jist kidding. I got a pecos with 2" stack and baffle raised all the way up but taking it out tomorrow and amzon has 12 fire bricks in my mailbox
Awesome!
Bro.... All us Texas boys know Post Oak is law of the land here!! Especially on a brisket! Don't get me wrong I'll through a chunk or two in with my Oak but not a long smoke with it... Oak just hits different!💪🏼🙌🏼🤘🏼
Oak is great. I’ve found now I prefer pecan (because I compete with it) mesquite ever so often and oak for throw back flavors
I wish I could see how you went around the legs that hold the firebox.
Great video, I have the same pit, but I actually use the cowboy firebox. I was thinking since you welded that sleeve over the firebox have you thought about welding an extension on the stack instead of using that hose and clamp? I think its just 11 or 14 gauge steel and 5 inch diameter
Absolutely is the goal , to add a smoke collection and permanent staff
Thanks for the video. I have been torn between saving up for a Workhorse 1975 and waiting a year for $4,000 or buying a Brazos at Academy and doing the mods. I'm now leaning toward doing the mods on the Brazos and saving $2,000.
If you wait a few months, I have on good word that the brazos may have a double walled firebox by fall 😬
I opened the exhaust in the cooking chamber to match the inner diameter of the exhaust pipe on my pecos. Pipe is over 5", inside diameter of hole in cook chamber is about 4".
We did that as well, makes a great difference in the fluid dynamics!
@@BrisketMedic how many inches of exhaust pipe did you add. I've tried 16" and 24".
@@user-ue8vz3km9c I started with he 24” and cut/adjusted it to right around 16” total added
Pretty dope how much of the insulation did you order I’m thinking about doing a half insulated
This roll was, I believe, 1/2”x16”x 10’ for $60 on Amazon.
You can get in to a Blue Smoke pit (made by Big Phil's) for $1700, 3/8" steel, tel tru guage comes stock, 24x48 cook chamber, etc. 2k goes fairly far in the current market.
I’ve got wayyyyyy less than that invested in this one, but Phil makes a heck of a smoker and def recommend him for anyone in the market.
Any recommendations on fixing a door that has thinned out from rust trying to refurbrish an old pecos
One thought would be to over lay it with some rolled steel. Slightly larger than the door and it can double as a flange!
Man I expected you’d killed that welder years ago! Lol
I tried 🤣🤣🤣🤣
@@BrisketMedic I Know! 😂
😎
😎👍
How long is your stack extension, I have the pecos to
Initially it was 18” but I trimmed it to around 14” for the length I felt worked best for my climate and cooking style.
Funny I was thinking about insulating my fire box and this shows up 🤔
Hope this helps!!!
Nice, how’d you do it around the legs?
Made slots and patched in behind them.
@@BrisketMedic Gotcha. I wanna do something similar. Also you did the 6x24” stack? I did, but cut the length down, but my bottom is crimping and not staying in a perfect circle. Did you have this problem? I know it doesn’t effect air pull but just curious
@@jordanmiano9283 yeah, same thing. I ended cutting almost 4” off as well
@@BrisketMedic okay cool, I didn’t actually cut for the notch I twisted the bolt and broke the weld so none of that is in the way anymore haha
That metal is not designed to be insulated from the outside. If it cannot dissipate heat externally, it’s gonna quickly develop hot spots and degrade the metal of your smoke box. Internal insulation is ok.
Good information, what type of metal is it? Being a $200 smoker I’ve ran with this set up for over a year and it’s still doing really well.
@@BrisketMedic it’s just a low carbon mild grade steel, in hindsight though…a smoke box shouldn’t see high enough heat or get a whole lot of flame impingement. Glad it’s still working strong for you, that was a labor of love
@@Adam_Ant86 you bring up good points. Definitely something to look into! As you can see, im no metalologist haha
Idk if its just the vid editing but looks like you put a lot less rub on your fat side.
I always put more rub on fat side since it's placed up in a smoker & juice runs down into meat.
Editing or a reason for doing it?
Thanks for all the help!
I always season heavier on the fat side as well. Not sure why it looked that way
What size steel drum did you use for the outside 16 gallon?
55gal cut down
@@BrisketMedic nice thank you for the reply
@@edwardmanders6319 you bet! Sorry it was delayed haha
The amount of time the camera is on compared to the piece of equipment everyone clicked on the link for is mind blowing. BBQ video, not bald dude in front of a smoker video.
I don’t speak crybaby. Try again