Old Country Pecos Burn In and Seasoning.
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- Опубликовано: 29 сен 2024
- Old Country Pecos burn in and seasoning. I was debating on starting a new channel where I cooked on one and did BBQ Crawls on the other. I have since decided against that but wanted to share those bbq videos here. While this smoker was well worth the price tag I have since sold it for a more hands of Weber Smokey Mountain
#oldcountrypecos #stickburner
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I used a pressure washer and cleaned mine out the used vegetable oil with hickory wood to season mine
I mean I love and make amazing bbq on my OKJ Highland but I eyeball these every time I'm in Academy
Great video!
Awesome. I wondered when this was coming out!
Great pit for the cost. I admire them every time I walk into Academy. I believe this is what Jeremy at Mad Scientist BBQ started with as well. Can't wait to see some cooks on this! Subbed!!
It’s pronounced pay-cuss with the stress on the first syllable.
@@billbryant1288 I have lived in Texas for 45 years and whether it’s Pecos, TX, Pecos River or Pecos Bill I’ve never heard it pronounced any other way. Curious about your comment, looked it up. Dictionary.com had my way and howtoprounounce.com has your way. I’ll continue with mine. I appreciate you watching!
I’m just messing with you. I grew up in Lubbock and we always said it pay-kus. What part of Texas is home to you?
I seasoned my Pecos with Duck Fat. I’ve since built my own reverse flow, and even though it’s better than the Pecos, the Pecos is the best for the money period.
For sure the best offset for the money!! Congrats on the build! One day I’ll learn to weld!
Do you let this thing get wet when it rains?
I always try to keep my grills covered but the few times I’ve left it uncovered it’s been fine in the rain. Only once did the firebox fill with water.
Nice pit!
It’s easily the best stick burner in its price range.
@@mikebowerstv 🐷Are You Thinking About Barbecuing Us With Smoked Chicken We Love LayingggDownn All Over Your Favorite Barbecue Sauce Just The Way You Like 🍽️
I’d forgotten about your old Shirley pit. Why did u part ways with that again? I’ve seen a ton of videos on those old country pits where people remove the baffle and add stove pipe to the stack to extend it. R u gonna do that too? Have u considered doing a one year review? And curious why u chose the pecos over the brazos?
I sold the Shirley because I had too much money tied into it to only use once every 2 months so I got the Pecos instead. I chose it over the Brazos because of price. I actually already sold the Pecos because I found a brand new WSM for $300 and they are way easier to use.
@@mikebowerstv I was wondering about the Shirley. I have a traditional flow offset but love those Shirley models, wasn't sure if one was better than the other? Since you've used both, do you have a preference for what was easier/better?
@@rynobrownsboro4024 The Shirley was much easier to maintain temps on especially with the V Shaped Basket. The food quality was a little better on the traditional offset mainly because the reverse flow ran too clean. I had to choke the fire a little to get smoke on the meat. In the end I didn't use the pit enough to learn all the ins and outs.
@@mikebowerstv thanks so much! I love my LSG offset but it runs way hotter on one end than the other, and the firebox is on the small side requiring more babysitting and more log feeding. Was thinking the Shirley might be a little easier to run / maintain temps as well as more even temps on the grate because of the box food chamber. Thanks!
@@mikebowerstvyou sold the pecos for a Smokey mountain? You sold that pecos quick! You had just did the video seasoning it lol I currently only have a Webber kettle 22inch, looking to get my first offset smoker mainly since I could fit bigge/more meats on it vs the Weber. Been thinking of getting a pecos.
Super interested to pickup one of these pits. how has it been holding up and how are the cooks on it? would you recommend one and any gotchas or mods you can comment on?
I moved so I sold it but the cooks were good. I might buy another once I’m settled in.
What kind of gasket did u get and where from?
I didn’t need a gasket after all.
Man, I have a smokey joe, stach extension, leave the firebox open all the way and it works great. control your temp with your fire, not your door or the stack valve. you will enjoy it much more. and I paid $25 for mine used. just spray the fire box with pam to keep it from rusting, clean out your ashes so you dont get rust, buy a cover. Dont waste your money on $700 smokers. just did a 10lb brisket with some cherry and hickory, 10 hours on the smoker and 3 hours in the oven after wrappin. Turned out fantastic.
I can’t imagine spending this kind of money and having to pick out the least crappy one. For me, I’m spending enough money to buy one I’m confident is quality through and through. I say buy nice or buy twice.
A very small imperfection that has no impact on the cooking. The discount was worth it.