Hello from Austin, TX area

[scarey]

Just found your site. Good stuff.

I'm from LA, and I've been grilling since I was 10 (40+ years). Just bought the Old Country BBQ Pit-Pecos model from Austin Academy over a month ago. Have used it 3 times and LOVE the results. I now have 6 other people wanting to throw meat on it when I fire it up. They all loved the results as well.

I use only pecan wood. Great taste.

 

[jrod62]

Welcome to SMF :welcome1:

 

[s2k9k]

 to SMF!!! We're happy you found us! Would you do us a favor and add your location to your profile, Thanks!

 

[jack07]

Hi 

 

[wingnut]

Welcome, AUSTIN,TEXAS!!! Another Texican Smoker!!!!

Rockport here, you'll love this place, and learn LOTS!!!! ( I sure have!)

Don't be afraid to ask questions, there is a LOT of knowledge here, and a LOT of good advice. Not to mention some Great Q-Views!!

SOOO.....Welcome and good smoking, and ATSG... 'Smoke 'em if you got got 'em' !!!

Larry

 

[scarbelly]

Hello and 

to SMF - glad you joined us  

 

[mee1]

Are you still liking your Pecos smoker?  I have been eyeing them for about a month and think I might go pick one up.  

 

[oldschoolbbq]

Hello , Cary. Welcome to the Bunch. I an Native to Temple , kidnapped to oihO by the Wife. Nice to have another (virtual) neighbor from home

.

Send Q-view and howdys up this way . I used to love Pecan , had two in the yard and the neighbor had several we used the wood of, Great taste and good long burns.

Have a good Holiday Season and be safe..

Stan

 

[scarey]

Love it ,BUT, my results were so impressive to my co-workers, I have a grand opening this Sunday-10/28 @ 300 Hwy 290 East, Suite B in Elgin, TX... "Brisket Boy's Bar-B-Q". A 20' food trailer WITH MASSIVE smoker. I use only pecan wood and PLEASE keep in mind, the PECOS model will only reach temps over 200 with a really good sized fire going. Use the intake at 50% only after reaching 225 and use the exhaust at 10-35% to control temp after that. AND please, keep feeding the fire. You will be very happy with the results. Also, try placing a 9x13 tin foil pan straddled the incoming heat from the fire box to the smoke area with a gallon of apple juice. It will steam off and help keep the meat moist.
 

 

[scarey]

1 more thing mee1, the Old Country Pecos is the only 1 I found in Austin where the exhaust pipe is down at meat level, forcing the smoke to come down the the top of the meat before leaving the chamber. Helps a lot with even smoke flavor.

 

[diggingdogfarm]

Welcome to SMF, SCarey!

~Martin

 

[laverntherookie]

Seasoning my new pecos smoker!

image.jpg

• laverntherookie
• Dec 23, 2012

After 3 1/2 hours

image.jpg

• laverntherookie
• Dec 23, 2012