Good job! You ain't as lazy as I am. I line the bottom with extra thick aluminum foil. It catches all the drippings and all you gotta do is fold it up and trash it. I also got a long plastic tub from Walmart to soak my grates. I also line the bottom of the firebox with foil. Very easy cleanup. The lid gives out the aroma of something good cooking. That's how I do.👍😎
HEY, ERIC NICE JOB EXPLAINING HOW TO CLEAN YOUR PECOS SMOKER, I LET MINE GO A LITTLE LONGER, BECAUSE I HATE TO LOSE THE FLAVOR BUILT UP FROM THE COOKS , BUT I DO SCRAPE OUT THE BIGGER GREASE PARTICLES. GOD BLESS YOU ERIC.!!!!!!!!
I've had my smoker for years and it hasn't seen a drop of water. I just clean my grates with a steel wire brush and clean out the bottom with a small brush and dust pan....SEASONING
To be honest I haven't cleaned my pit to this level in over a year! But if you do want to give it a good clean, this is the way to go! Thanks for watching!
I'm thinking about getting the Pecos. One thing I am already thinking about and you fellows might consider is drilling out the drain hole a bit larger and installing a brass ball valve with a outside pipe diameter large enough to attach a garden hose. This way when you go to clean the smoker you can run a short length of hose into a bucket thus eliminating a heck of a lot of mess. But wait,it gets better. By closing the valve and adding water to the bottom before firing up the smoker ( obviously be careful not to over fill and have water going into the firebox ) you now have a water smoker to help keep things from drying out. And lastly the water is going to help keep things from drying out on the bottom, making even cleaner. Anyway that's it for my suggestions. Hope that helps you gentleman, have a great next cook.🔥🔥🔥
Victor Benner you have read my mind! Ever since I made this cleaning video I’ve had that same idea...in fact, I have a valve on order from amazon right now...I’ll do a video on it and see hawk the water smoker hack works! Thanks for watching!
I always fire up my offset until it reaches 275-300°, I'll use the misting feature on my hose attachment and stray down the inside. Walls, chamber door, etc within a few seconds and let it heat back up to the temp range before every cook. The steam will help clean, remove any impurities, and disinfect. I also do it after every cook to clean (so much easier than waiting until the next day). If you pre-seasoned your smoker and make sure to keep the fire going until it's dry you don't have to worry about rust. I haven't had any issue and I have old country pecos. I learned this from a custom smoker manufacturer in Texas.
@@EricsBBQAndMORE I forgot which but he advises his customers to do it with his smokers. I was always hesitate to spray water on my offset, but it works and it loosens up everything making it easier. Makes clean up a breeze. I don't even use aluminum foil on the bottom anymore. The grease always finds a way underneath it. I did notice my pecos rusts like a mofo on the outside. I've touched it up with Rustoleum to keep it at bay. I've only had this smoker for maybe a few months. Crazy.
Maj3stik nice, if you’ve got a Pecos, check out my modifications video! Adding a drain shutoff valve so I can fill the cook chamber with water was the best thing I’ve done!
@@EricsBBQAndMORE Will do. Oh, do you have issues with your meat not getting smokey enough? I've read books, meathead and aaron Franklin. Watched RUclips videos. I run clean fires and I use enough wood, but my meat is mild as hell. I keep water pan in the smoker and I also spritz (after the first 3 hrs) every hr or two after to keep moisture on the surface to absorb more smoke. Also, I put my meat on straight from the fridge when it's cold. But, my food comes out mildly smokey. I can't figure it out. I'm starting to think ots either my smoker or the wood source. I've used post oak, and pecan logs. Same results. Any ideas?
Looks great! I use oxiclean to cut that grease and break down organic matter. It’s also environmentally friendly. A good rinse and recoat with oil. Thanks for posting.
I'm confused. I read that there is no need for tuning plates when your exhaust is at grate level instead of at the top. This is because the heat rises when it reaches the smoke chamber but is forced down and over the meat to escape through the stack. Please confirm on this point. I am seriously thinking of buying a Pecos. Other YT videos show people putting plates in Pecoses but later taking them out.
Hobie's Garage BBQ in my opinion the design of the Pecos is great in that the stack is big and at grate level. The tuning plates serve another purpose. The plates do the job of evening out the heat across the cooking surface better. If you watch my Rib video, I’m able to put ribs almost al the way to the right side where the heat is extreme (without tuning plates). This is a great question! I hope I helped with my long answer.
I got mine from scrap at work. 1/4” thick is what I found but you could go thinner. Look for carbon steel or stainless, just make sure it’s not galvanized steel. Season it just like you’d season your grill and it won’t rust. They make a huge difference! Good luck and thanks for watching!
I made mine from some scrap I found, they work great! Any flag metal you can find will work as long as it’s steel or stainless steel, do not use galvanized steel...it’s toxic! The thicker the plate the better...good luck and thanks for watching!
Suggestion - Amazon has some Grill Grates (Cast Iron) for like 40 bucks (Worth the money) - Use them in your Fire Box Charcoal / Wood Chamber for your fuel/wood. charcoal. etc. - Take the current grate that came with your smoker from the fire box and place it in the cooking chamber - Butt it up against the edge where the smoke entry comes in - Prior to doing this I had about a 15 - 20 degree difference from the fire end to the smoke-stack end - After I placed the grate in the cooking chamber - the temp difference is now about 5 degrees. As a note Oklahoma Joe's does also provide tuning plates but they are expensive for what they are. I think they are 6 for 60 bucks, just plates of steel about 6 inches wide and 14 inches long - they work too, very well, but this is a cheaper and effective option.
You can call old country bbq pits number on the smoker or look it up. They sell individual plates, I believe (7) of them to be used as baffle plates. A friend did that for his bravos and wrangler models. I think for the wrangler they were $68 bucks with free shipping. The length was 18' and the width was 8', I think? But, I believe it depends on your smoker dimensions on the sizes of the plates. They don't advertise or show them on their website, but it's definitely a thing because I've seen a bbq RUclipsr do the same thing.
I have got to measure those still, I've had several people ask...I think I'm going to finally do a Mod update video this weekend, I'll make sure to measure them then and talk more on those...thanks!, Stay Tuned!
Have you tried abandoning sprays and just have a paint can, brush and Canola oil in the can?? Then just go over the grill like you are painting it. ... done ;-)
I have the Brazos Smoker and the over and under from Old Country. The over and under is a real pain to clean up, it has a tremendous amount of heat to the cook chamber. bottom. I actually need a good paint scraper, to remove the burnt grease. I hope you and your family have a Merry Christmas and a Happy New Year to you guys.
Good job! You ain't as lazy as I am. I line the bottom with extra thick aluminum foil. It catches all the drippings and all you gotta do is fold it up and trash it. I also got a long plastic tub from Walmart to soak my grates. I also line the bottom of the firebox with foil. Very easy cleanup. The lid gives out the aroma of something good cooking. That's how I do.👍😎
HEY, ERIC NICE JOB EXPLAINING HOW TO CLEAN YOUR PECOS SMOKER, I LET MINE GO A LITTLE LONGER, BECAUSE I HATE TO LOSE THE FLAVOR BUILT UP FROM THE COOKS , BUT I DO SCRAPE OUT THE BIGGER GREASE PARTICLES. GOD BLESS YOU ERIC.!!!!!!!!
I've had my smoker for years and it hasn't seen a drop of water. I just clean my grates with a steel wire brush and clean out the bottom with a small brush and dust pan....SEASONING
To be honest I haven't cleaned my pit to this level in over a year! But if you do want to give it a good clean, this is the way to go! Thanks for watching!
I'm thinking about getting the Pecos. One thing I am already thinking about and you fellows might consider is drilling out the drain hole a bit larger and installing a brass ball valve with a outside pipe diameter large enough to attach a garden hose. This way when you go to clean the smoker you can run a short length of hose into a bucket thus eliminating a heck of a lot of mess. But wait,it gets better. By closing the valve and adding water to the bottom before firing up the smoker ( obviously be careful not to over fill and have water going into the firebox ) you now have a water smoker to help keep things from drying out. And lastly the water is going to help keep things from drying out on the bottom, making even cleaner. Anyway that's it for my suggestions. Hope that helps you gentleman, have a great next cook.🔥🔥🔥
Victor Benner you have read my mind! Ever since I made this cleaning video I’ve had that same idea...in fact, I have a valve on order from amazon right now...I’ll do a video on it and see hawk the water smoker hack works! Thanks for watching!
Good minds think alike. Looking forward to seeing the vid. Good luck.😀🍻
I always fire up my offset until it reaches 275-300°, I'll use the misting feature on my hose attachment and stray down the inside. Walls, chamber door, etc within a few seconds and let it heat back up to the temp range before every cook. The steam will help clean, remove any impurities, and disinfect. I also do it after every cook to clean (so much easier than waiting until the next day). If you pre-seasoned your smoker and make sure to keep the fire going until it's dry you don't have to worry about rust. I haven't had any issue and I have old country pecos.
I learned this from a custom smoker manufacturer in Texas.
Maj3stik I think I watched that same Texas manufacturers video, I’ll have to try doing it your way next cook! Thanks for watching!
@@EricsBBQAndMORE I forgot which but he advises his customers to do it with his smokers. I was always hesitate to spray water on my offset, but it works and it loosens up everything making it easier. Makes clean up a breeze. I don't even use aluminum foil on the bottom anymore. The grease always finds a way underneath it.
I did notice my pecos rusts like a mofo on the outside. I've touched it up with Rustoleum to keep it at bay. I've only had this smoker for maybe a few months. Crazy.
I'm thinking of getting a pressure washer that will get the grease and stuff off better than anything.
Maj3stik nice, if you’ve got a Pecos, check out my modifications video! Adding a drain shutoff valve so I can fill the cook chamber with water was the best thing I’ve done!
@@EricsBBQAndMORE Will do.
Oh, do you have issues with your meat not getting smokey enough? I've read books, meathead and aaron Franklin. Watched RUclips videos. I run clean fires and I use enough wood, but my meat is mild as hell. I keep water pan in the smoker and I also spritz (after the first 3 hrs) every hr or two after to keep moisture on the surface to absorb more smoke. Also, I put my meat on straight from the fridge when it's cold.
But, my food comes out mildly smokey. I can't figure it out. I'm starting to think ots either my smoker or the wood source. I've used post oak, and pecan logs. Same results.
Any ideas?
Looks great! I use oxiclean to cut that grease and break down organic matter. It’s also environmentally friendly. A good rinse and recoat with oil. Thanks for posting.
William David Baer thanks for the suggestion, I’ve never thought of using oxiclean...I’ll have to try that out! Thanks for watching!
When the metal is hot and you use water won't it cause to bend or warp? Won't it be easier to use a steamer
I haven’t had any issues with warping. If you have a steamer that would be way better! Thanks for watching!
I'm confused. I read that there is no need for tuning plates when your exhaust is at grate level instead of at the top. This is because the heat rises when it reaches the smoke chamber but is forced down and over the meat to escape through the stack. Please confirm on this point. I am seriously thinking of buying a Pecos. Other YT videos show people putting plates in Pecoses but later taking them out.
Hobie's Garage BBQ in my opinion the design of the Pecos is great in that the stack is big and at grate level. The tuning plates serve another purpose. The plates do the job of evening out the heat across the cooking surface better. If you watch my Rib video, I’m able to put ribs almost al the way to the right side where the heat is extreme (without tuning plates). This is a great question! I hope I helped with my long answer.
@@EricsBBQAndMORE No that's perfect. Thanks for the clarification man.
Where do you perchance the tuning plates from and how much do they cost.
I got mine from scrap at work. 1/4” thick is what I found but you could go thinner. Look for carbon steel or stainless, just make sure it’s not galvanized steel. Season it just like you’d season your grill and it won’t rust. They make a huge difference! Good luck and thanks for watching!
What are the dimensions of your tuning plates?
What are the dimensions of your tuning plates?
Where is that??? looks beautiful the back drop of your home. 🤙🏽👍🏽
Nolin Lake Kentucky, thanks!
You might try a shop vac to get the crap out after you wash it.
A shop vac is easier to clean up afterwards and much faster.
I’ll have to try that! Thanks 4 watching!
Hi, where did you get the tuning plates from? I want another Pecos and I want to add some tuning plates to help even out the temps.
I made mine from some scrap I found, they work great! Any flag metal you can find will work as long as it’s steel or stainless steel, do not use galvanized steel...it’s toxic! The thicker the plate the better...good luck and thanks for watching!
Suggestion - Amazon has some Grill Grates (Cast Iron) for like 40 bucks (Worth the money) - Use them in your Fire Box Charcoal / Wood Chamber for your fuel/wood. charcoal. etc. - Take the current grate that came with your smoker from the fire box and place it in the cooking chamber - Butt it up against the edge where the smoke entry comes in - Prior to doing this I had about a 15 - 20 degree difference from the fire end to the smoke-stack end - After I placed the grate in the cooking chamber - the temp difference is now about 5 degrees. As a note Oklahoma Joe's does also provide tuning plates but they are expensive for what they are. I think they are 6 for 60 bucks, just plates of steel about 6 inches wide and 14 inches long - they work too, very well, but this is a cheaper and effective option.
How has it held up over the years?
You can call old country bbq pits number on the smoker or look it up. They sell individual plates, I believe (7) of them to be used as baffle plates.
A friend did that for his bravos and wrangler models. I think for the wrangler they were $68 bucks with free shipping. The length was 18' and the width was 8', I think? But, I believe it depends on your smoker dimensions on the sizes of the plates. They don't advertise or show them on their website, but it's definitely a thing because I've seen a bbq RUclipsr do the same thing.
I have a smoker like that. ..did you put a second rack on it
Yes Sir I did...well actually a guy at work did. I’m using it now smoking a 20 lbs Brisket on the bottom and 2 butts on the top rack!
I’ll post a video soon on all my mods. Like and subscribe, thanks for watching!
@@EricsBBQAndMORE let the smoke roll..im grilling now.. ribs and chicken
What do you use to wipe the exterior of the grill?
Just water and a rag. Nothing special.
Now you have a mess all over your driveway. I just scrape it out after every other cook.
Thomas Lahr I catch it in a bucket, I only clean it this way a few times a year. Thanks for watching.
I’ve been meaning to ask you what are the dimensions of your running plates?
I have got to measure those still, I've had several people ask...I think I'm going to finally do a Mod update video this weekend, I'll make sure to measure them then and talk more on those...thanks!, Stay Tuned!
Eric’s BBQ And MORE! That would be awesome brother. Thank you sir
Dru Garza they are 4” x 13-1/2” and mine are 1/4” thick, but you could go thinner and still be ok!
Have you tried abandoning sprays and just have a paint can, brush and Canola oil in the can?? Then just go over the grill like you are painting it. ... done ;-)
TheWeeklyJourney that’s brilliant! I’m going to try that next time!
@@EricsBBQAndMORE rub it with a block of rendered bacon fat!
Good video, thanks for sharing.
Thanks for watching!
I have the Brazos Smoker and the over and under from Old Country. The over and under is a real pain to clean up, it has a tremendous amount of heat to the cook chamber.
bottom. I actually need a good paint scraper, to remove the burnt grease.
I hope you and your family have a Merry Christmas and a Happy New Year to you guys.
I'd have moved it off your nice concrete before spraying it
Yep! Made a bit of a mess, but nothing a power washer couldn’t take care of.
Are you burning PINE?
Ranger Dave uhhhh, no. No pine in my pit 😂
Never ever wash out all that flavor I have worked my ass off to build
I have to admit that I haven’t cleaned it out like this in a long time, I just scrape and go now!
Did I hear a goat in the first 5 minutes?
Brian Kopp 🤔
get a shop vac to drain the pit
That’s a good idea, I’ll have to try that next time!
5:36 T-Rex
Robert Lopez lol! Thanks for watching!
This is silly
Thanks for watching!