Old Country BBQ Pits Pecos Owners Thread

[buttburner]

if you are having airflow problems and trouble maintaining a flame with the firedoor shut, try removing one of your plates completely, like the one nearest the chimney

I did  that and it make all the difference in the world on my old OK Joe I had

I had too many plates and it was restricting the airflow

 

[just ol pop]

I will try removing one that might be my solution...thanks

 

[jburn244]

Here's a picture of how I put mine. As long as it's close to this I get within a few degrees side to side.

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• jburn244
• Dec 11, 2014

 

[just ol pop]

i do not have mine that close to the FB diverter plate but I will get it closer..that may be one of my problems right there...I only have four I see you have five..I will try this week end (if it warms up some)to see how that change works and agian THANKS.. and WOW how di yo insert that pic?

 

[just ol pop]

B:sausage:

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• just ol pop
• Dec 11, 2014

View media item 346660Here is one of the butts I did the other da

 

[just ol pop]

I put two thermo on my smoker

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• just ol pop
• Dec 12, 2014

 

[buttburner]

I would never use a stick burner on a wooden deck like that!!

 

[slimc]

I added 2 inch width / 1/4inch depth 15 1/2 inch long tuning plates. I initially aligned like this for my last smoke, actually made the left side about 50 degrees hotter than right. I used 2" because they were free. I think 15 1/2 inches is a little bit too long but still works great for recovering temps and consistency.

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• slimc
• Dec 25, 2014

below is how i am going to try my next smoke

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• slimc
• Dec 25, 2014

 

[slimc]

 
I added 2 inch width / 1/4inch depth 15 1/2 inch long tuning plates. I initially aligned like this for my last smoke, actually made the left side about 50 degrees hotter than right. I used 2" because they were free. I think 15 1/2 inches is a little bit too long but still works great for recovering temps and consistency.

below is how i am going to try my next smoke

after playing around with the plates, below is what finally stabilized my temps, my plate on the far right was too close to the FB inlet, so the heat was just going all the way across. Now my temps are very close as you can see by the pic below. My plates are 2" wide do this won't work for those using 4" plates

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• slimc
• Dec 27, 2014

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• slimc
• Dec 27, 2014

 

[jburn244]

Looking good. I think I mentioned before that I have tuning plates and they are a great inexpensive option if you aren't moving your cooker. Mine gets towed out of the garage each time I use it so it's kind of a pain to have to reset them each time. I may end up popping for a convection plate just to make it easier.

 

[whitneyigod]

You can put me as a owner here gonna make some upgrades to mine but I love it

 

[jburn244]

This thread needs a bump. 

Any of you Pecos owners do anything cool or discover any new tips/tricks over the last few months?

 

[will simmons]

I'm a new owner, seasoned it, then I have cooked on it twice already. I love it.  All I have to use is an abundance of oak firewood. I cut some pecan wood & have it split & drying for later use. This is my first smoker. I have some metal for tuning plates but just haven't cut & installed.  Love the forum, looking forward to learning a bunch of tricks form the pro's..

 

[sigep1967]

Have any of you tried taking the plates completely out? I have the Brazos and finally figured out the baffle does what it is supposed to and didn't need the plates at all!

 

[jburn244]

 
Have any of you tried taking the plates completely out? I have the Brazos and finally figured out the baffle does what it is supposed to and didn't need the plates at all!

If I run the Pecos without tuning plates I notice more often than not my hot spot is nearest the stack rather than the firebox. And it's usually pretty significant, between 20-40 degrees difference. 

 

[sigep1967]

If you cut the airflow down just a smidge that should go away either on stack or damper. It wont take much. Of course mine is a brazos and may react differently but it wouldn't level out with tuning plates at all.

 

[jburn244]

For any of you in the Kansas City area, I've decided to sell my Pecos and go the Pit Barrel route. Stick burning is a lot of fun, but I'm just not in the right life stage with two little ones to be babysitting a fire all day.

Here's the cooker on Craigslist in KC...it's been well taken care of. So if you know of someone who might be interested, it should get a good home. Comes with some extras and is in excellent condition, so hence the price. Thanks!

http://kansascity.craigslist.org/spo/5133611598.html

 

[smoknpi]

Does anyone make a kit to seal the Pecos offset smoker? Or what have any of you used to seal yours? I read that some have just smoked on them and over time they have gotten better. I dont see how thats possible if the same gaps are there. I am getting alot of smoke leakage and I assume heat loss as well. Thank you for the knowledge you share!

 

[tropics]

 
Does anyone make a kit to seal the Pecos offset smoker? Or what have any of you used to seal yours? I read that some have just smoked on them and over time they have gotten better. I dont see how thats possible if the same gaps are there. I am getting alot of smoke leakage and I assume heat loss as well. Thank you for the knowledge you share!

They make gaskets to seal the smokers

http://www.bbqgaskets.com/contact_3.html

Richie

 

[smoknpi]

Thanks tropics. Ill check them out.