How does this only have 66k views??? This was perfect in all ways. Dude nailed it on all points, even down to his cadence! You are a pro! Great production
Fantastic video! I bought the newest version of the Brazos called the Brazos DLX. Big brother to the Pecos. Installed 2 tell-tru thermometers at grate level. First burn was to season and check for leaks and I had a lot of leaks. Got them seal up but noticed the same temperature differences you experienced. I struggled to smoke a chicken on it. I did the stack extension just like you and made another test run yesterday morning. I was amazed at the even temperature distribution. I used a digital probe for the middle section and was seeing less than 5 degrees difference across all 3 probes. I fired it up yesterday afternoon and smoked a chicken and it was perfect. I did find that building and maintaining a good coal bed was critical to minimizing temp swings. I'm now ready to try a longer smoke, maybe move up to ribs. Thanks for this video and all your effort!
Very insightful and helpful. I too have a Brazos DLX and this is just the ticket to even temps that I’ve been trying to achieve. I did remove the baffle first thing and that helped then I slid the tuning plate over in place of the baffle and its a perfect water pan spot. Thanks man. Keep up the good work.
Recently purchased a Old Country Wrangler. Noticed that there wasn’t enough draft. So after watching your video, I copied your extension to pipe. Added additional 6 inches and pit now works great. Thanks
I've been watching BBQ videos for a few years. Big names too I might add. Saved quite a few. This is the first time I've downloaded one immediately! And you didn't even cook anything. I'm keeping an eye on you sir. KUDOS 👏
I did this mod to my Pecos after watching your video and it worked out great. Not only were my temps more "even" across the grate but I also never had an issue with "dirty smoke". Every time I got ready to add a stick it just lit right up and carried on no problem. I was even able to shut the door and I had more control over the temperature without "dirty smoke". I think Old Country BBQ should seriously consider extending this stack on future models. Thanks for making this video!
Damn good video. I like explaining the draft by saying the gravity from the earth is pulling down all the air, that's how we get air pressure. Since the hot air is less dense, the cold air gets pulled down past it. Keeping the hot air in the pipe keeps it from spreading out into the ambient air and makes a pressure drop, the longer you make the pipe, the bigger difference in pressure you get up to a point.
Excellent videos, and your tips all work!! I bought a Pecos two weeks ago and did all of your mods and tips… stack extension, baffle plate removal, fire bricks, even hacking the oven to get it to 150 degrees (you can count me for at least 5 views on each episode). After cooking brisket on a kamado for years, I just made the BEST brisket of my life! Nothing beats a wood fire on a good offset… Thank you!
I watched this vid several times. I have a Pecos. Have been considering doing mods for weeks and finally did it. Removed the baffle plate, insulated firebox w/ firebricks, and extended the stack 16” as per your recommendation…. WOW! The draw on this thing is amazing. I’ve been cooking on this thing almost every weekend since February. After the modifications it has made fire management so much easier. The fire burns longer per piece of wood and the temp is much more controllable and steady. This has greatly improved the functionality of this smoker. Thank you!!
Thanks! I was searching for lots of answers online, but couldn’t find any good videos. I felt that this one was not only gonna help me, but lots of other folks too. Thanks for watching!
@@RaleighSmoke I am WAYYY more interested in the "why's" than recipes. I love videos that show smoker builds, adjustments, and management. Thanks again.
Lots of potential here, you need to start using that thing more and posting brother. Don’t worry about having a perfect finished product, there’s something about learning along with you that’s super helpful. Watching Franklin is great, but everything he’s going to show is perfect... I’d rather see someone who is starting out and is showing what works and doesn’t work because that’s more helpful for beginners. I’ll be expecting an awesome brisket video very soon!
Hello from Texas! Mad props to you guys getting into Texas style pits and BBQsmoking. The true and best way for real BBQ. To me smoking is enjoying the fruits of your labor and taking pride in the food you eat and enjoying time with friends and family And sure smokers are work, but in the end it's very rewarding. Knowing you just whipped up some kick ass Ribs or Brisket.
For me this was a the game changer. I was saving the money for a brazo now there up to 1199 from 999 but if I can do this much with the pecos and and enjoy the science and food then this is the video that made it for me. Thank you
Well, I will tell you it’s not full proof. You can watch my first Brisket cook video on the Pecos and see what I mean. It may require additional mods. Thanks for watching! I appreciate your support!
Very cool! Be sure to see my baffle removal video. The extensions did improve airflow, but consequently left a hot spot in the left of center which burned the underside of my brisket. The removal of the baffle solved that problem.
@@RaleighSmoke Thanks, I've got a LSG, so no baffle, but now I'm curious about stack length. Haven't had any real issues with draw/draft, but good info to have anyway.
This video is so well explained, the graphic you used to explain draft effect was fantastic and you’re not rambling on about things that don’t matter. Thank you so much!
Great videos Raleighsmoke!!! Tubers take note! This is how to make a video ie NO DRAMA OR SELF PROMOTION! I am also a Franklin follower, proofs in the pudding. Keep up the good work!👍
Great video. I just recently bought an Old Country Pecos. Tomorrow's my first cook. A lot of people remove the damper plate, as well as extend the stack. I'm considering the stack extension, and placing fire bricks near the damper plate to divert the airflow back upwards. Wish me luck!
Idk but I just randomly stumbled on to your video. It was in barbecue recommendations on my YT home screen. First thing I noticed is the old country Pecos. That is exact kind of have. Then I noticed our similar mods. But also actually watching your videos have been informative and entertaining. Youre very laid back and seem like the common man who I'd enjoy a beer with. This is the second video I've watched so far. You seem more down to earth but also fairly new and just a hobbyist back yard smoker like myself. I can't wait to see you actually cook. This weekend I am going to take off the baffle plate!
@@RaleighSmoke the baffle plate removal was the first video I seen that led me to your channel. Then this one. Next was you finally doing the brisket. I followed you on Instagram. Ill have to send you a picture of my smoker with the mods. I extended my stack but by only 16 inches. I actually used a diesel exhaust tip. So it looks like its rolling coal lol. No problem and keep coming out with these videos! Cheers 🍻
I'm really surprised that this channel doesn't have more subscribers. The videos are magnificently produced and highly informative. I can't wait for the follow up video with a cook using this setup! I'm going to pick up my Pecos today and will definitely be trying out this mod. Thank you!!
Thanks, Nick! Hopefully you caught those follow up videos. Sorry for the delayed response! We had a third kid and I got a little behind on responding to folks.
I have same smoker over 5 years now. the big temperature difference was killing me, I have 3 thermometers all with different temps. This stack extension is exactly what I need.
Thanks to your video I was able to even out the grill temps in a 20" cactus Jack without turning it into a reverse flow smoker using their baffle plate and shorter but wider stack.
I’m really impressed with this video. I learned a lot even though I don’t own this type of smoker grill. Your reasoning on everything seems highly plausible to me. I hope more people with similar interests tune in. Time well spent!
Ok, I gave this a run today on my new Brazos. Like any good experiment, it needs to be able to be reproduced. The control was much like you would expect, hotter at the fire and cooler across the grate. I had a 25-30 degree temp difference. I added the full 24 inch pipe which did switch the highest temp to the stack side of the chamber. With the chamber being 40" wide, taking off 6" put it at the right proportions to the cooking chamber. This did level out quite a bit, but the fire burned very dirty with the door closed, and with it open, the temps ramped up quickly. Now a note, I believe some of the pieces of B&B post oak splits I used were retaining quite a bit of moisture. And the splits were pretty big and nearly impossible to cut down due to being so wet. So I feel I'll need to repeat, but I did the the temps level out across the grate when I was able to control the fire with the right amount of fuel. Also my OC thermometer was reading about 25 degrees LOW compared to my electronic probes, which tells me I probably have a bum thermometer. I'll repeat this to gather more data.
I own the Pecos and your vids helpedy last brisket cook. You helped me understand my pit better. I smoke a brisket every weekend. One day I will get it down perfectly. Everyone loves my food but I know I can do better. Appreciate people like you giving great insight.
Thnx! The more you do it the better you’ll become. These videos help me keep track of mistakes and triumphs. It’s good to know and remember what worked and what did not. Thanks for watching!!
So I’m 6 hours into a cook. The hot side definitely flipped to the stack side of the box. I’ve noticed that running with the door completely close the increased velocity of air through the fire box will pull the temps up quickly on the stack side of the box. At about 1/4 to 1/2 open I’ve gotten the best ignition on new logs. My brisket temp has come up steady at 159 last time I checked. I’m running around 275 to 270 as a target. I’ve had highs in the 280’s and then slowly settle back down adding wood when I hit 265. This has certainly changed the air flow. I want to try a little shorter to see if that holds temps across the chamber even better. Right now I’m at 34 inches with a 40 inch cook chamber. Great cheap mod to play with.
That is probably the best Smoking - Barbecue video I've seen! Excellent job of explaining everything and was very interesting. I am thinking about purchasing an Pecos so again, That was excellent. Thank you!
Another factor to consider is that the air draw depends on the temperature. You cant have it balanced for both 200 and 400. I use extended stack, drilled-through baffle and a water pan (even empty) and I move the pan depending on my temperature. I end up with short hotspot close to chamber entry (where I dont cook) at high temps and nicely even distribution at lower temps.
I watched this video several months ago. It inspired me to extend the stack on my Brazos. I have 2 small thermometers, 1 at each end, on my lid. Before I extended the stack the collector end used to run 40+° hotter than the fire box end. Now they run 10-15° apart. Good tip. Thanx
Yea, no problem. I was curious about it myself so I wanted to try a few things and share the results, plus all the science behind it. If you try on the Brazos, let me know how it goes.
I’ve spent hours and hours trying to modify and refine my Old Country Pecos. Your videos gave me great insight on the science behind it all which is what it all boils down to when trying to make this machine better. The only thing you didn’t do was make some heat tuning plates which I am not sure how you got even temps on both sides without. I did an entire analysis and ran about 10 tests and different scenarios and I find this smoker super in efficient without the use of tuners. For optimal operation of my smoker, I extended the stack to a total length of 29.5”, and installed heat tuners throughout the entire smoker. With a water pan by the fire box side, I’m hitting about an average of 13 degrees difference between the firebox side and stack side. Also, the temp gauge on the smoker; using the port closets to the grates is reading about 80-90% lower than the grate temp where the meat will be placed. It too about 6 hrs and a lot of beer to get it operating optimally, but I think this is as good as it gets. I’d love to talk with you and bounce ideas off each other!
Great, great job my friend. I'm looking at the Brazos and will definitely use your video to "tune" it. I like your calm demeanor and explaining things in layman's terms...Sub'd
Great explanation and demonstrations. Also, killing it with the edits. Fun stuff. I got mine on Saturday. Did the burn off and seasoning... smoked pork shoulder on Sunday. It turned out great. Doing a brisket for Easter Sunday. Looks like I have a mod to do before then.
You’ve got a new Subscriber. Great job on the video. Just bought a Pecos 2 weeks ago. It’s my first true offset. First thing I did was add the stack extension, I added 16” to the stock stack height. Have you trimmed your stack height down or are you still running at the same height? I found that in order to stay around that 220-230 mark I had to dampen the stack quite a bit because it just wanted to run way too hot on the stack side. I managed to run a clean fire but it just seemed to me that I was having to run the fire really small. Any thoughts?
Great video, short and to the point with great info. Two things I noticed after your mod and that you lose the use of the stack damper and the cover no longer fits.
Great video, good information. This helped me think through adding an exhaust stack for my 100 gallon Lang reverse flow offset stick burner. I'll post a short video sometime in the future to possibly help someone else in my situation. Thanks!
I really enjoy watching your videos and animations, and your explanations are on point. You and Mad Scientist are good at giving some of the science behind BBQ
Great video. I had an Old Country Brasos which is essentially the same smoker, just thicker walls.I got the same concerns from Franklin's book. I'm totally sold on your solution. I have already located a section of stove pipe at my local Home Depot. Will try to get this installed this weekend.
I’m interested in keeping the top of the smoke stack at or slightly above head height so my shirt doesn’t stink of smoke as much as if the smoke blows right into my chest at times. This just cements that theory I’d like to tackle.
@@RaleighSmoke yep! I live here full time now! Thanks for watching and keep your videos coming...I should listen to my own advise on posting videos lol.
Thank you so much for this video! I have this exact smoker that needed a firebox rebuild. I built it huge compared to stock and it seemed to do really well as far as temp throughout the cook. My problem is draw. The stack looked like a dang freight train as it was smoking but when I opened the firebox door the smoke choked me because there wasn’t enough draw I’m thinking. I’ll add some pipe and see what happens!
I did this to my brazos and added the stack extension and it worked great. Only thing is I have to keep the original fire plate for the firebox in the cooking chamber as a baffle extension because it runs too hot. I put a charcoal box from OK Joe’s and cut out one side so I do not have to open the firebox during the cook. Works for me
Great description of the process. I’ve seen so many modifications to the stack on these cookers it would be nice if the company would just make them this way to begin with. I realize they want to keep their cost at a reasonable number but to build it effective to begin with would be the way to go in my opinion
Great, great, video! I just bought a Brazos, and will be trying to replicate your mods. I decided to go with the Brazos because Franklin's Pits are going to be around $3600 by the time I pay shipping and sales tax. They also have a waiting list of over 18 months. I bought my Brazos from a local Academy for $1069 out the door. I hope to be cooking a lot sooner than 18 months. I really respect Arron Franklin, and would love to have one of his pits, but I just couldn't justify it. Please keep making videos with your progress/mods in the future. Thanks!
Excellent video! After watching I did it exactly they way you did it but at full height (24"). Then I realized if I removed the factory damper (with the aid of a hacksaw since the bolt is welded on) I could slide the pipe extension down the stack to get any height I wanted! The factory damper is useless with the extension attached anyway, so why not? Now I have the damper just sitting on top and need to figure out a way to attach it to the extension (should be no problem)...it's only purpose is to keep rain out anyway...I don't use it during a cook. If needed I can adjust the stack height up or down with a simple adjustment. Thanks again for this great video!
Good tip. I hope you caught my follow up videos, especially the baffle removal video. Sorry for the delayed response. We had a third kid and I got a bit behind on responding to folks.
Great job, I didn’t want to install heat plates either and found this video searching for stack extensions for the brazos. Great explanation, parts are ordered and I can’t wait to try it!
Thank you sooo much for making this video!! I did this mod with my Char-griller XD. I love my smoker but this was definitely an improvement. I have a 5" inch stack. I made it so I could slide the tube for tuning. My smoke chamber is 40" so I have my stack 36-40". You can actually here the fire roaring. Splits light quicker and fire burns cleaner!
Hi Jon - I've been binge watching your Pecos videos - while sitting in the backyard doing the seasoning burn on my new Pecos. I'm so glad I found your channel! BTW - I'm in Morrisville. Seems we should definitely do a cook or 5 together! Off to Lowe's now to buy that stove pipe!
Thank you for this. I was looking for a video to explain the stack height. I just ordered a brazos and your stovepipe hack is a cheap way to get valuable information.
I'd be interested in seeing a biscuit test with this modification in place. The offsets in my price range (pecos and the like) all have an extreme hot spot near the firebox, and basically nothing near the stack. (or some variation of this motif) Everyone wants to solve it with tuning plates or baffles; but this looks incredibly easy and improves convection rater than neutering it! Can't wait to see your next cook with this stack in place!
You're right, and I'm definitely eager to see what this mod does with a brisket. I've seen some other folks try basically the same thing; some even have adjustable height with a clamp, and it still wasn't all roses for them during their cooks. Some still had intense hot spots; but the draft was definitely better on all of them . . . Big ol' whack of beef will tell for sure. :P
I did this exact thing to my Brazos over a year ago. I balance out the end-to-end temps by using the damper in the FB door. A collector would be great. Its a matter of moving air out of the cook chamber at the same speed it enters. Also, the Brazos has a 6" diameter stack, but the exhaust port is 4.5 ". Some have cut out the lip. Im wary of doing that.
Nice! I think you’re right. I noticed w/ the shorter extension the temp swings side-to-side, which were small, depended on how much I had the door cracked open (I used the door as a damper w/ the actual damper closed). Old Country should build these w/ taller stacks. The added cost of manufacturing and shipping though is like why they don’t.
I'm new to the offset smoker world I'm having a great time learning. Love this video.I did mod and more works good. But I seem to be losing smoke flavor with it. Doses someone knows what I'm doing wrong ?
Wood could be too dry. Kiln dry wood can be that way. It depends. I’m a big believe in letting the meat speak for itself w/ just a kiss of smoke. Anyone can over smoke something w/ a dirty fire. Thanks for watching!
Thanks for your response. I love all of the videos that I have seen from you. I also did the fire brick and baleful remove. I bought franklin book . I was wondering if I'm pulling air too fast and turned my offset into a wood oven?
Bro, you seriously need to keep making videos, these are very helpful!
Where can I find a stack extension
How does this only have 66k views??? This was perfect in all ways. Dude nailed it on all points, even down to his cadence! You are a pro! Great production
Agreed
Fantastic video! I bought the newest version of the Brazos called the Brazos DLX. Big brother to the Pecos. Installed 2 tell-tru thermometers at grate level. First burn was to season and check for leaks and I had a lot of leaks. Got them seal up but noticed the same temperature differences you experienced. I struggled to smoke a chicken on it. I did the stack extension just like you and made another test run yesterday morning. I was amazed at the even temperature distribution. I used a digital probe for the middle section and was seeing less than 5 degrees difference across all 3 probes. I fired it up yesterday afternoon and smoked a chicken and it was perfect. I did find that building and maintaining a good coal bed was critical to minimizing temp swings. I'm now ready to try a longer smoke, maybe move up to ribs. Thanks for this video and all your effort!
Excellent! I hope you caught my baffle removal video! I’ve had some amazing results with the addition of that modification. Thanks again for watching!
Very insightful and helpful. I too have a Brazos DLX and this is just the ticket to even temps that I’ve been trying to achieve. I did remove the baffle first thing and that helped then I slid the tuning plate over in place of the baffle and its a perfect water pan spot. Thanks man. Keep up the good work.
I want to thanks to you also, I too brought brazos going to try what you both came up with.
Recently purchased a Old Country Wrangler. Noticed that there wasn’t enough draft. So after watching your video, I copied your extension to pipe. Added additional 6 inches and pit now works great. Thanks
I've been watching BBQ videos for a few years. Big names too I might add. Saved quite a few. This is the first time I've downloaded one immediately! And you didn't even cook anything. I'm keeping an eye on you sir. KUDOS 👏
I did this mod to my Pecos after watching your video and it worked out great. Not only were my temps more "even" across the grate but I also never had an issue with "dirty smoke". Every time I got ready to add a stick it just lit right up and carried on no problem. I was even able to shut the door and I had more control over the temperature without "dirty smoke". I think Old Country BBQ should seriously consider extending this stack on future models.
Thanks for making this video!
Great! Glad it worked out for you. I’m
Still tryin get her perfect. I’m debating cutting out the heat baffle. Idk.
From top to bottom how long is your stack all together?
I watch a ton of "off-set" videos to learn new information here and there. Excellent video!
It was the... ‘You wanna argue with Aaron Franklin, be my guest.’ for me. Great video brother! 🔥
Thanks, Ryan!
Well done!
Damn good video. I like explaining the draft by saying the gravity from the earth is pulling down all the air, that's how we get air pressure. Since the hot air is less dense, the cold air gets pulled down past it. Keeping the hot air in the pipe keeps it from spreading out into the ambient air and makes a pressure drop, the longer you make the pipe, the bigger difference in pressure you get up to a point.
That’s a great explanation. Thanks for watching and the support! 🍻
Excellent videos, and your tips all work!! I bought a Pecos two weeks ago and did all of your mods and tips… stack extension, baffle plate removal, fire bricks, even hacking the oven to get it to 150 degrees (you can count me for at least 5 views on each episode). After cooking brisket on a kamado for years, I just made the BEST brisket of my life! Nothing beats a wood fire on a good offset… Thank you!
Awesome! Glad to hear!! 🍻
I watched this vid several times. I have a Pecos. Have been considering doing mods for weeks and finally did it. Removed the baffle plate, insulated firebox w/ firebricks, and extended the stack 16” as per your recommendation…. WOW! The draw on this thing is amazing. I’ve been cooking on this thing almost every weekend since February. After the modifications it has made fire management so much easier. The fire burns longer per piece of wood and the temp is much more controllable and steady. This has greatly improved the functionality of this smoker. Thank you!!
Awesome!
Fantastic job of explaining the draft affect. Haven’t seen another video that laid it out so well.
Thanks! I was searching for lots of answers online, but couldn’t find any good videos. I felt that this one was not only gonna help me, but lots of other folks too. Thanks for watching!
@@RaleighSmoke I am WAYYY more interested in the "why's" than recipes. I love videos that show smoker builds, adjustments, and management. Thanks again.
@@coryplummer7015 - I totally agree. Thanks again!
I second this! The best explanation I have watched. Thanks for breaking this down. When will we see a brisket?? :)
@@coryplummer7015 I also agree... Thanks
Lots of potential here, you need to start using that thing more and posting brother. Don’t worry about having a perfect finished product, there’s something about learning along with you that’s super helpful. Watching Franklin is great, but everything he’s going to show is perfect... I’d rather see someone who is starting out and is showing what works and doesn’t work because that’s more helpful for beginners. I’ll be expecting an awesome brisket video very soon!
Hello from Texas!
Mad props to you guys getting into Texas style pits and BBQsmoking.
The true and best way for real BBQ.
To me smoking is enjoying the fruits of your labor and taking pride in the food you eat and enjoying time with friends and family
And sure smokers are work, but in the end it's very rewarding.
Knowing you just whipped up some kick ass Ribs or Brisket.
Well said!
Maybe one of the best produced and content videos I’ve ever seen on TH-cam. Great job and thank you.
Thanks!
He explains in a way that everybody can understand us so glad I found your channel. Keep up the good work.
Bro, your videos are money! lets also remember stack diameter will also come into play when deciding height. I'm now subscribed to your channel.
My brother. Your video presents real data to support theories. Well done man outstanding
Thanks!!
For me this was a the game changer. I was saving the money for a brazo now there up to 1199 from 999 but if I can do this much with the pecos and and enjoy the science and food then this is the video that made it for me. Thank you
Well, I will tell you it’s not full proof. You can watch my first Brisket cook video on the Pecos and see what I mean. It may require additional mods. Thanks for watching! I appreciate your support!
Yes sir I will and thank u
Dude, you could have your own show…..that was great…..👍
Man, great video. Somebody directed me here from a Mad Scientist video and this completely answered my question.
Very cool! Be sure to see my baffle removal video. The extensions did improve airflow, but consequently left a hot spot in the left of center which burned the underside of my brisket. The removal of the baffle solved that problem.
@@RaleighSmoke Thanks, I've got a LSG, so no baffle, but now I'm curious about stack length. Haven't had any real issues with draw/draft, but good info to have anyway.
This video is so well explained, the graphic you used to explain draft effect was fantastic and you’re not rambling on about things that don’t matter. Thank you so much!
Thanks for the feedback! I appreciate you watching!
@@RaleighSmoke truly the "not rambling on..." is key as he says. Clear, succinct, good editing all make for a great video. I'm subscribed!!
Great videos Raleighsmoke!!! Tubers take note! This is how to make a video ie NO DRAMA OR SELF PROMOTION! I am also a Franklin follower, proofs in the pudding. Keep up the good work!👍
Thanks!
Dude, this vidoes was fantastic. Thank you for doing the legwork and sharing your findings.
Thanks! I appreciate the support!
Great video. I just recently bought an Old Country Pecos. Tomorrow's my first cook. A lot of people remove the damper plate, as well as extend the stack. I'm considering the stack extension, and placing fire bricks near the damper plate to divert the airflow back upwards. Wish me luck!
Idk but I just randomly stumbled on to your video. It was in barbecue recommendations on my YT home screen. First thing I noticed is the old country Pecos. That is exact kind of have. Then I noticed our similar mods. But also actually watching your videos have been informative and entertaining. Youre very laid back and seem like the common man who I'd enjoy a beer with. This is the second video I've watched so far. You seem more down to earth but also fairly new and just a hobbyist back yard smoker like myself. I can't wait to see you actually cook. This weekend I am going to take off the baffle plate!
Awesome! Did you watch the baffle plate removal video? That brisket turned out great! No crusty bottom. I appreciate the feedback and the support! 🍻
@@RaleighSmoke the baffle plate removal was the first video I seen that led me to your channel. Then this one. Next was you finally doing the brisket. I followed you on Instagram. Ill have to send you a picture of my smoker with the mods. I extended my stack but by only 16 inches. I actually used a diesel exhaust tip. So it looks like its rolling coal lol. No problem and keep coming out with these videos! Cheers 🍻
@@jaredwatson8942 - That’s awesome!
You have a great narrator’s voice. Great information about the stacks.
I certainly don’t think so, but thanks
I’m about to purchase a Pecos. These vids are so helpful! Appreciate you!
Dammmm best channel! Dammm TH-cam took forever to send me here 😂 I’m gonna do this mod when I get home. Now I’m binge watching all the videos.
Thanks, man! I appreciate it. Hope it can be of some help…. and provide a little entertaining as well.
Awesome video. I get my brazos DLX tomorrow and can’t wait to add the extension
Cool! How are you liking it?
I'm really surprised that this channel doesn't have more subscribers. The videos are magnificently produced and highly informative.
I can't wait for the follow up video with a cook using this setup! I'm going to pick up my Pecos today and will definitely be trying out this mod. Thank you!!
Thanks, Nick! Hopefully you caught those follow up videos. Sorry for the delayed response! We had a third kid and I got a little behind on responding to folks.
@@RaleighSmoke it's all good! I've watched most of your videos at this point lol
I've learned so much, thank you!!
I have same smoker over 5 years now. the big temperature difference was killing me, I have 3 thermometers all with different temps. This stack extension is exactly what I need.
Wow. I can honestly say i've never heard of your channel but that was a great video. i will be looking at the rest! thumbs up
Thnx!
Thanks to your video I was able to even out the grill temps in a 20" cactus Jack without turning it into a reverse flow smoker using their baffle plate and shorter but wider stack.
Wow! Good to know! Thnx!
We live in the same area, roughly. Just found your channel. Great idea and can’t wait to get my offset to try these things out.
I’m really impressed with this video. I learned a lot even though I don’t own this type of smoker grill. Your reasoning on everything seems highly plausible to me. I hope more people with similar interests tune in. Time well spent!
Thanks! Very nice of you to say! I appreciate the feedback.
Ok, I gave this a run today on my new Brazos. Like any good experiment, it needs to be able to be reproduced. The control was much like you would expect, hotter at the fire and cooler across the grate. I had a 25-30 degree temp difference. I added the full 24 inch pipe which did switch the highest temp to the stack side of the chamber. With the chamber being 40" wide, taking off 6" put it at the right proportions to the cooking chamber. This did level out quite a bit, but the fire burned very dirty with the door closed, and with it open, the temps ramped up quickly. Now a note, I believe some of the pieces of B&B post oak splits I used were retaining quite a bit of moisture. And the splits were pretty big and nearly impossible to cut down due to being so wet. So I feel I'll need to repeat, but I did the the temps level out across the grate when I was able to control the fire with the right amount of fuel. Also my OC thermometer was reading about 25 degrees LOW compared to my electronic probes, which tells me I probably have a bum thermometer. I'll repeat this to gather more data.
Interesting. Curious to know how it works out.
Yep- you’re right- wood too wet. Let us know!! Thanks
Interested to hear if you've come to any conclusions.
I just picked up a Pecos at Academy sports. I haven’t even burned it in yet. I’m doing this mod immediately!
I own the Pecos and your vids helpedy last brisket cook. You helped me understand my pit better. I smoke a brisket every weekend. One day I will get it down perfectly. Everyone loves my food but I know I can do better. Appreciate people like you giving great insight.
Thnx! The more you do it the better you’ll become. These videos help me keep track of mistakes and triumphs. It’s good to know and remember what worked and what did not. Thanks for watching!!
So I’m 6 hours into a cook. The hot side definitely flipped to the stack side of the box. I’ve noticed that running with the door completely close the increased velocity of air through the fire box will pull the temps up quickly on the stack side of the box. At about 1/4 to 1/2 open I’ve gotten the best ignition on new logs. My brisket temp has come up steady at 159 last time I checked. I’m running around 275 to 270 as a target. I’ve had highs in the 280’s and then slowly settle back down adding wood when I hit 265. This has certainly changed the air flow. I want to try a little shorter to see if that holds temps across the chamber even better. Right now I’m at 34 inches with a 40 inch cook chamber. Great cheap mod to play with.
Sweet! Glad to hear! I appreciate the feedback!
Well done man. Thx. I’m not super handy but this seems worth the effort and you provided enough details I can feel confident giving it a go!
Great video. Awesome job. You have saved me from having to buy an expensive Franklin offset
That is probably the best Smoking - Barbecue video I've seen! Excellent job of explaining everything and was very interesting. I am thinking about purchasing an Pecos so again, That was excellent. Thank you!
Another factor to consider is that the air draw depends on the temperature. You cant have it balanced for both 200 and 400. I use extended stack, drilled-through baffle and a water pan (even empty) and I move the pan depending on my temperature. I end up with short hotspot close to chamber entry (where I dont cook) at high temps and nicely even distribution at lower temps.
Wow! Excellent video! You really break it down and make a lot of sense. I love BBQ talk and you really know how to talk it thanks.
Thanks, Lawrence!
Bro I did this to my old country wrangler and it changed my game completely. Lots more smoke on the food, quicker cooks. Much easier temp management
Thank you for posting
Awesome!
I watched this video several months ago. It inspired me to extend the stack on my Brazos. I have 2 small thermometers, 1 at each end, on my lid. Before I extended the stack the collector end used to run 40+° hotter than the fire box end. Now they run 10-15° apart. Good tip. Thanx
Literally smoked on the brazos for the first time today today was wondering the same thing.. thanks for the great video explaining this!
Yea, no problem. I was curious about it myself so I wanted to try a few things and share the results, plus all the science behind it. If you try on the Brazos, let me know how it goes.
Good timing to watch this video since considering buying this machine in close future 👍 thanks
Such an informative, easy to understand video! Thanks!
Also, I dig the Edgar Wright-esque transition cuts!
You got a subscription just off this video. Excellent video and it makes a ton of sense.
Thanks!
Great video. Ive been a student of this for a great while and your presentation of the material was perfect.
Thanks! I couldn’t find videos on this myself, so I thought I’d share it.
Really enjoy your videos. Just bought a Pecos and trying the stack extension! Thank you!
I’ve spent hours and hours trying to modify and refine my Old Country Pecos. Your videos gave me great insight on the science behind it all which is what it all boils down to when trying to make this machine better. The only thing you didn’t do was make some heat tuning plates which I am not sure how you got even temps on both sides without. I did an entire analysis and ran about 10 tests and different scenarios and I find this smoker super in efficient without the use of tuners. For optimal operation of my smoker, I extended the stack to a total length of 29.5”, and installed heat tuners throughout the entire smoker. With a water pan by the fire box side, I’m hitting about an average of 13 degrees difference between the firebox side and stack side. Also, the temp gauge on the smoker; using the port closets to the grates is reading about 80-90% lower than the grate temp where the meat will be placed. It too about 6 hrs and a lot of beer to get it operating optimally, but I think this is as good as it gets. I’d love to talk with you and bounce ideas off each other!
Wow, one of the best mod videos I've seen. Great job
I loved how you explained the science behind this issue. Awesome video.
Thanks! I couldn’t find much information on it besides Aaron’s book, so I want to to lay it out and explain it to others.
Great, great job my friend. I'm looking at the Brazos and will definitely use your video to "tune" it. I like your calm demeanor and explaining things in layman's terms...Sub'd
Thanks!
What a great video. Thank you so much for sharing. I am learning a ton.
Thanks! Glad it was helpful
It’s hard to argue with facts!!!!!! awesome video.
You need to do more cooking videos on the OC
Doing my best…. Thanks for watching!
Great explanation and demonstrations. Also, killing it with the edits. Fun stuff. I got mine on Saturday. Did the burn off and seasoning... smoked pork shoulder on Sunday. It turned out great. Doing a brisket for Easter Sunday. Looks like I have a mod to do before then.
Thanks, bill! Let me know how the stack extension works if you try it!
You’ve got a new Subscriber. Great job on the video. Just bought a Pecos 2 weeks ago. It’s my first true offset. First thing I did was add the stack extension, I added 16” to the stock stack height. Have you trimmed your stack height down or are you still running at the same height? I found that in order to stay around that 220-230 mark I had to dampen the stack quite a bit because it just wanted to run way too hot on the stack side. I managed to run a clean fire but it just seemed to me that I was having to run the fire really small. Any thoughts?
Did this mod and I love it. Made all the difference
Cool! You should consider removing the baffle as well!
Just got me a used Wrangler, like all your mods so far. Love your content, style, and Science. Will get Aaron’s book too. Thanks Homie. 🙏🏽💪🏾
No sweat! Thanks for watching!
@@RaleighSmoke You got it!
You are gonna love that Wrangler 😊👍👍
@@2005Pilot Thanks cooked some chicken wings and cross cut beef ribs. They both came out pretty good. Not too bad for my first cook. 👍🏽🤙🏽
Great video, short and to the point with great info. Two things I noticed after your mod and that you lose the use of the stack damper and the cover no longer fits.
I only use the damper to keep out rain and I remove the stag extension after used so the cover fits. I store the extension inside the cook chamber.
As a pitbuilder Im totally agree with you.Good explaination 👍🏾
Very cool! Thanks!!!
Great video, good information. This helped me think through adding an exhaust stack for my 100 gallon Lang reverse flow offset stick burner. I'll post a short video sometime in the future to possibly help someone else in my situation. Thanks!
I really enjoy watching your videos and animations, and your explanations are on point. You and Mad Scientist are good at giving some of the science behind BBQ
Thanks, Trip! I don’t think I’m near his league, but I appreciate it.
Very Informative video! I’m getting ready to purchase my first offset smoker and I’m actually thinking of the pecos my self! Thanks
Great video. I had an Old Country Brasos which is essentially the same smoker, just thicker walls.I got the same concerns from Franklin's book. I'm totally sold on your solution. I have already located a section of stove pipe at my local Home Depot. Will try to get this installed this weekend.
Awesome! Let me know how it works out for you.
I’m interested in keeping the top of the smoke stack at or slightly above head height so my shirt doesn’t stink of smoke as much as if the smoke blows right into my chest at times. This just cements that theory I’d like to tackle.
Very well done explanation of why this is a good modification! New subscriber here and a fellow OC Pecos TH-camr 😎
Oh, I’ve seen many of your videos when I was shopping for a Pecos. You still at the lake house?
@@RaleighSmoke yep! I live here full time now! Thanks for watching and keep your videos coming...I should listen to my own advise on posting videos lol.
Thank you so much for this video! I have this exact smoker that needed a firebox rebuild. I built it huge compared to stock and it seemed to do really well as far as temp throughout the cook. My problem is draw. The stack looked like a dang freight train as it was smoking but when I opened the firebox door the smoke choked me because there wasn’t enough draw I’m thinking. I’ll add some pipe and see what happens!
I did this to my brazos and added the stack extension and it worked great. Only thing is I have to keep the original fire plate for the firebox in the cooking chamber as a baffle extension because it runs too hot. I put a charcoal box from OK Joe’s and cut out one side so I do not have to open the firebox during the cook. Works for me
Loved video, great idea for improving airflow. Please do a cook with the extended stack so we can see how well it performs!
Thanks! It’s in the works.
Great description of the process. I’ve seen so many modifications to the stack on these cookers it would be nice if the company would just make them this way to begin with. I realize they want to keep their cost at a reasonable number but to build it effective to begin with would be the way to go in my opinion
Thanks, Mike!
Your videos are amazing quality and incredibly detailed. I love learning through entertainment. Great channel!
Thanks!!!!
Dude... This is a game changer!
I've been debating on a pellet smoker or a stick smoker... your videos have about made my mind up to get a old country pecos.
Yeah good video I learned that I got to add a 16" smokestack extension when I get my new Brazil's next week
Be sure to watch my baffle removal video!
Great, great, video! I just bought a Brazos, and will be trying to replicate your mods. I decided to go with the Brazos because Franklin's Pits are going to be around $3600 by the time I pay shipping and sales tax. They also have a waiting list of over 18 months. I bought my Brazos from a local Academy for $1069 out the door. I hope to be cooking a lot sooner than 18 months. I really respect Arron Franklin, and would love to have one of his pits, but I just couldn't justify it. Please keep making videos with your progress/mods in the future. Thanks!
Cool! Will do! Thanks for watching!
It would be very interesting to see the results of running a brisket with the extended pipe. Great video by the way.
Thanks! I hope to have it up this week.
I did all this professionally but also had someone widen the hole between the fire box and cook chamber. Look forward to getting some cooks in on it
Cool! How do you like it?
Great work and clarity of thought!
Absolutely awesome bud! Love this experiment and solution sooo good lol 👍
Thanks man! Means a lot coming from you!
Great video! I've got my Brazos DLX coming in a few weeks.
Sweet!
Thanks for the great video demo and dropping all that knowledge about the smokes and airflow!🤠👍
Learning as I go
Excellent video! After watching I did it exactly they way you did it but at full height (24"). Then I realized if I removed the factory damper (with the aid of a hacksaw since the bolt is welded on) I could slide the pipe extension down the stack to get any height I wanted! The factory damper is useless with the extension attached anyway, so why not? Now I have the damper just sitting on top and need to figure out a way to attach it to the extension (should be no problem)...it's only purpose is to keep rain out anyway...I don't use it during a cook. If needed I can adjust the stack height up or down with a simple adjustment. Thanks again for this great video!
Good tip. I hope you caught my follow up videos, especially the baffle removal video. Sorry for the delayed response. We had a third kid and I got a bit behind on responding to folks.
Awesome video. So much science involved with cooking. Time to see some videos of some cooks now.
Great job, I didn’t want to install heat plates either and found this video searching for stack extensions for the brazos. Great explanation, parts are ordered and I can’t wait to try it!
Great! I hope you caught my baffle removal video too!
This explains a lot.. I was measuring my temp and my gauge on smoker read 300 and my probe read 250 like the heat was staying on top
Thank you sooo much for making this video!! I did this mod with my Char-griller XD. I love my smoker but this was definitely an improvement.
I have a 5" inch stack. I made it so I could slide the tube for tuning. My smoke chamber is 40" so I have my stack 36-40". You can actually here the fire roaring. Splits light quicker and fire burns cleaner!
Awesome! Good to know it worked for you!
Hi Jon - I've been binge watching your Pecos videos - while sitting in the backyard doing the seasoning burn on my new Pecos. I'm so glad I found your channel! BTW - I'm in Morrisville. Seems we should definitely do a cook or 5 together! Off to Lowe's now to buy that stove pipe!
Cool! Let me know how it goes!
Thank you for this. I was looking for a video to explain the stack height. I just ordered a brazos and your stovepipe hack is a cheap way to get valuable information.
Cool! See if it works for you. Some are fans and some are not. I recommend running it stock a few times before you add the extension. 🍻
That's some good information. I'll definitely use this technique. Thanks.
Well done sir, I’d watch more of
Your videos !!
Thanks!!
I'd be interested in seeing a biscuit test with this modification in place. The offsets in my price range (pecos and the like) all have an extreme hot spot near the firebox, and basically nothing near the stack. (or some variation of this motif) Everyone wants to solve it with tuning plates or baffles; but this looks incredibly easy and improves convection rater than neutering it!
Can't wait to see your next cook with this stack in place!
You're right, and I'm definitely eager to see what this mod does with a brisket. I've seen some other folks try basically the same thing; some even have adjustable height with a clamp, and it still wasn't all roses for them during their cooks. Some still had intense hot spots; but the draft was definitely better on all of them . . . Big ol' whack of beef will tell for sure. :P
I really like the way you approach BBQ. Thanks for a great video!
Thanks, Don!
looking for a pecos love the videos and cant watch them enough. Waiting for more content thanks.
Thanks! Hope to put some more out soon.
Ordered my pecos. You sir have gotten a sub.
@@Didit_myself - Cool! Make sure you inspect it when it arrives and before you sign for it. I’ve heard they can get damaged during shipping.
I did this exact thing to my Brazos over a year ago. I balance out the end-to-end temps by using the damper in the FB door. A collector would be great. Its a matter of moving air out of the cook chamber at the same speed it enters. Also, the Brazos has a 6" diameter stack, but the exhaust port is 4.5 ". Some have cut out the lip. Im wary of doing that.
Nice! I think you’re right. I noticed w/ the shorter extension the temp swings side-to-side, which were small, depended on how much I had the door cracked open (I used the door as a damper w/ the actual damper closed). Old Country should build these w/ taller stacks. The added cost of manufacturing and shipping though is like why they don’t.
I'm new to the offset smoker world I'm having a great time learning. Love this video.I did mod and more works good. But I seem to be losing smoke flavor with it. Doses someone knows what I'm doing wrong ?
Wood could be too dry. Kiln dry wood can be that way. It depends. I’m a big believe in letting the meat speak for itself w/ just a kiss of smoke. Anyone can over smoke something w/ a dirty fire. Thanks for watching!
Thanks for your response. I love all of the videos that I have seen from you. I also did the fire brick and baleful remove. I bought franklin book . I was wondering if I'm pulling air too fast and turned my offset into a wood oven?
Excellent info sir. Going out and doing this mod this weekend.
Be sure to watch my first brisket cook on the Pecos for some additional info.