Old Country BBQ Pits Pecos Owners Thread

[kmiller]

Anyone find a cover for theirs?

 

[slimc]

Char broil heavy duty XL smoker cover

Fits perfect look it up on Amazon right now it's on sale for $24

 

[bbqnerd]

Anybody ever get a convection plate for the Pecos? I've seen the ones from horizon, any other options? Any luck?

 

[smoknpi]

Sorry for not knowing! If the convection plates are the ones that are placed in the smoker to more evenly control the heat, I made my own out of sheet metal ( 3" x 13" or 14" long) I have about 8 of them that I move around until my thermometers read close to the same.They work real good! I got my sheet metal at work so it didn't cost me anything. If this isn't what you are talking about just disreguard! If it is, hope it helps!

 

[bbqnerd]

I think what you have are referred to as tuning plates, which is what most people seem to have. This is a convection plate. Seems like it would be more efficient (in theory)... I will probably end up doing what you did, just curious if anyone ever found one of these to fit the Pecos, and if so, how well does it work?

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• bbqnerd
• Jul 21, 2016

 

[smoknpi]

I see! I don't have one of them. Let us know what you come up with and how it works for you! 

 

[bbqnerd]

Found a link to a baffle plate made specifically for the Pecos, just in case y'all are interested..

http://www.bbqsmokermods.com/mobile/Product.aspx?ProductCode=BR-TUNE-OC

 

[smoknpi]

Thanks, That looks pretty cool!

 

[sethm]

Academy sells them

 

[bbqnerd]

Can you post a link? Just checked the academy site and I didn't see them. Maybe I searched the wrong keywords...

 

[sethm]

http://www.academy.com/shop/pdp/old-country-bbq-pits-pecosbrazos-smoker-cover

 

[beachbum0614]

Hi long time reader of the forum just saw the prcos owners thread, have had mine since June 2015. Love mine. Just getting to know it still and the only issue is temp control from smoker box to chimney. Big test this weekend doin 5 9 lb pork shldrs for a party. May try using the smoker box plate as a tuning plate to even the temps

 

[Dustin Dorsey]

I've got an Old Country 20 inch that I bought about 5 years ago.  This was before they had come out with Pecos and Wrangler, etc.  When I bought it there was a 16 in and a 20in.  The firebox is about 18 inches long and the cook chamber is about 34, which is smaller that the current pecos.  Oddly, although the unit is supposed to be 20 inch, the pipe seems to be 19 inches wide.   I've just started cooking on it with sticks.  When I bought it, I was using lump charcoal and wood chunks.   Then I switched to mostly cooking on my WSM 22.5  I'm thinking about the diffuser plate but I don't even know if it would fit on this thing.  Anyone know the dimensions of the current pecos?

    I had no problem keeping around 225 with charcoal.  With wood this thing wants to run about 300 to 350.  I can get the temps lower but not with TBS.  I added a couple of dial thermometers.  The cook chamber is even.  The biggest hot spot seems to be near the exhaust.

 

[bradass]

Hey guys!! New to the forum and new to the Pecos. I cranked mine up last weekend and came out with a darn good brisket and pretty good ribs, and I'm loving this thing!! I do have a question though. We also love to grill, and I've done it off of the FB once and it was ok. Do you guys use it as a grill too? And if so how have you modified it for grilling, if at all?

 

[big swole]

Wrangler owner here but subscribing for any future info / pics.

 

[bram03]

I have heat issues with mine as well, have to watch it REALLY close as I only use wood to Q

Sent from my SAMSUNG-SM-G900A using Tapatalk

 

[uzikaduzi]

 
I've got an Old Country 20 inch that I bought about 5 years ago.  This was before they had come out with Pecos and Wrangler, etc.  When I bought it there was a 16 in and a 20in.  The firebox is about 18 inches long and the cook chamber is about 34, which is smaller that the current pecos.  Oddly, although the unit is supposed to be 20 inch, the pipe seems to be 19 inches wide.   I've just started cooking on it with sticks.  When I bought it, I was using lump charcoal and wood chunks.   Then I switched to mostly cooking on my WSM 22.5  I'm thinking about the diffuser plate but I don't even know if it would fit on this thing.  Anyone know the dimensions of the current pecos?

    I had no problem keeping around 225 with charcoal.  With wood this thing wants to run about 300 to 350.  I can get the temps lower but not with TBS.  I added a couple of dial thermometers.  The cook chamber is even.  The biggest hot spot seems to be near the exhaust.

dustin, this sucks, but the easiest way to control with wood is to have a smaller fire and keep your exhaust and intake wise open... maybe even the door for the intake. control 100% with fuel management instead of air restriction.

 

[Dustin Dorsey]

 
dustin, this sucks, but the easiest way to control with wood is to have a smaller fire and keep your exhaust and intake wise open... maybe even the door for the intake. control 100% with fuel management instead of air restriction.

I'd be super happy if I could manage 275 solidly which I don't think is out of the question on this thing.  My last cook, I started out on the wrong foot with splits that were too big.  I also had some wood with slightly too much moisture so I had to run hotter to keep it going.  I'm really enjoying cooking with wood.  It's addictive.  I'm really thinking about getting a really nice offset, but I'm a few years from that being a financial possibility.  I don't know why I was so brainwashed that using lump and chunks was the way to go on this thing.  With the lump, keeping the temps high was often the trick.  Any wind and it's not happening.

 

[uzikaduzi]

I think you'll get there... mine seems to really like 250-ish... or maybe it likes it with the size spits I use. I'm sure I could maintain 275 if that was my goal

 

[big swole]

This is whatt you need to buy to split your splits. So easy!!

Northern tool. $89.00

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• big swole
• Oct 13, 2016

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• big swole
• Oct 13, 2016

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• big swole
• Oct 13, 2016

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• big swole
• Oct 13, 2016

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• big swole
• Oct 13, 2016