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  1. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    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...
  2. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    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. 
  3. jburn244

    Old Country BBQ Pits Over and Under Smoker

    Anyone else buy the Over/Under recently and care to share some opinions? I have the Pecos but this thing now is tempting me to switch. Just seems like a much more efficient design overall.
  4. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    This thread needs a bump.  Any of you Pecos owners do anything cool or discover any new tips/tricks over the last few months?
  5. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    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...
  6. jburn244

    Oklahoma Joe (Modded) need better temp control

    Need a little more detail as to how you are starting your fire, how much charcoal are you using, are you doing any sort of minion method (dumping lit charcoal on top of unlit), etc...the more detail the better!  As far as stick burners go adding fuel every hour is pretty normal. But if you are...
  7. jburn244

    SFB Minion Method - Am I doing something wrong?

    I think the Minion Method in general can be a lot more challenging with offsets. It's hard to cut the air flow to the firebox and keep the proper draft through the cooker for it to run properly and have an even temperature all the way across.
  8. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    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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  10. jburn244

    smoker sealing ????

    http://bbqgaskets.com/
  11. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Sounds about right, you probably need to just space them out a little more as you get closer to the stack side. Takes some fiddling with. Again I'm still thinking about popping for one of the Horizon convection plates.
  12. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Where do you have your inlet damper set? How about chimney? Sounds like you probably need to space them out a little larger as you get closer to the stack side to let more heat through.
  13. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Yeah I would for sure try and cut down your splits. 7-10" seems to work pretty well, sometimes I'll just add them two at a time. If you aren't already, do preheat your wood top of the firebox. That should help. Even then you are still looking at a split or 2 every 40-45 minutes with this...
  14. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Yeah the plates work well but they take some fiddling with to get placed just right. They are kind of a pain also if you move your cooker around (I keep mine in my garage) since there isn't a good way to keep them in place aside from welding I guess. I originally didn't want to pop for one of...
  15. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Start with a plate close to the baffle, say 1/2 inch or so, and then space the other three out in small, but increasing increments next to each other. It takes some playing with to get it just right. If you are getting too much smoke flavor you might just have too much smoke. Your fire should...
  16. jburn244

    Old Country Pecos Smoker

    Hey there Just ol Pop, Also check out this 'owners thread' that has been fairly active and has some good information. I think we should try and keep most of the Pecos discussion there so it's sort of a single resource...
  17. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    I didn't have any luck with a charcoal basket and the minion method. I think I have a couple posts about it in this thread. In short, I couldn't choke the fire off enough to slow the burn down but also keep the proper draft through the cooker. Just too much air in the firebox and not a good way...
  18. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Yeah I'd say chunks is probably the reason you can't keep it at temp. You need more fuel. Use splits around the size I mentioned above. Another thing to be sure to keep in mind is to give it plenty of time to come to temp. Try giving it closer to an hour. Your temperature gauge might read 250...
  19. jburn244

    Old Country BBQ Pits Pecos Owners Thread

    Hey there, I put the gasket on the lid.  I burn splits in mine. They can't be too big though or they won't catch and burn clean, they'll just smolder. 7"-10" splits seem to work best, around wrist/forearm size in diameter. How are you running the cooker? What position are your dampers and how...
  20. jburn244

    Nb Bandera HOT fire I need to mod fire box - HELP

    Check out this thread on BBQ Bretheren. They are Bandera gurus over there. http://www.bbq-brethren.com/forum/showthread.php?t=42718 I am going after a Bandera on Craigslist right now, hoping it's one of the older/thicker gauge steel ones! If you are sure it's one of the older ones (before...
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