ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Master the Old Country Brazos: Proven Mods and Tips
ฝัง
- เผยแพร่เมื่อ 31 ก.ค. 2023
- We've covered the Old Country Brazos extensively on this channel. Reviews, cooks, the works. This time, we're covering the mods we've made and the essential tips and tricks you need to improve your technique.
From the stack extension to proper seals, we're running the gamut. For reference, the stack extension is 3ft in length, plus a small amount for the coupler (5 inch to 6 inch coupler).
LavaLock link: www.amazon.com...
I've had my Brazos fer a year now... unit came with the stack strap-on extension (which I didn't like). So, I changed it to a tapered extension with sheet metal screws to a hard pipe (the majic number's 16" longer than the original pipe). When done cooking I remove my extension easily 'n store it on the bottom shelf. Less hassle than unscrewing the hose clamp every cook. Mind you, I've don't used discharge damper control anyway.
Next, which I learned from my Oklahoma Joe, an insulated firebox is a hotter firebox. Used a grinder to shape firebrick and lined the entire firebox with firebrick. Tapered and stacked the brick nicely in the box 'n it works wonders. Had some 1/4" grates left over from the Okie Joe so use them to lift-up a Lone Strar Grillz fire management box. The Okie Joe's 1/4" rod which forms the lower firebox grate has BIGGER gaps between rods letting more airflow ('n we all know it's all 'bout the airflow... hence the stack extension).
Also, lined the bottom of the cooking chamber with firebrick (wrapped in foil for easier cleaning). The firebrick in the cooking chamber creates mass to radiate heat as the unit gets hotter. The brick disperses heat more evenly than the metal bottom but does take a while to heat-up. The baffle was removed on mine originally, so I added a unit from BBQ Smoker Mods which went the length of the chamber. The baffle has the progressive holes 'n controls temperature a bit better than baffle-less cookers. Lately tho, I've been smokin' without any baffle plates with better cooking results. The temperature throughout the cook chamber's less even but, knowing the hotspots helps me cook food faster. For example, I used to cook spatchcocked chicken on the lower grate 'n it would take 'bout 2 hours with less smoke flavor. By moving the chicken to the upper grate, it tastes better, cooks more thoroughly, 'n quicker.
I disagree with Cold War BBQ when he states the upper rack runs cooler than the lower rack. I have 3 analog gauges (one for the top rack, one at discharge lower rack level, 'n one at the intake lower rack level) 'n the upper gauge's ALWAYS hotter than the lower ones.
Oh yah, to season/protect the unit use Boiled Linseed oil. That stuff hardens up better than canola oil or any vegetable oils. The only problem I've had is during the hardening or drying process--gotta be sure there's nothing in the air (like dust or tree Debree). The stuff in the air will settle 'n stick to the smoker causing a bumpy but shiny shell.
Good info. Baffle in w/ extension will give a hot spot in the middle. Removing it will move the hot spot back to the throat. Some folks have inverted the baffle to push it even closer. 🍻
Thanks for the info. I guess, given the number of folks who have chimed in on this, I'm going to have to give the baffle removal a go!
@@ColdWarBarbecue - I did a few videos on it a year or so ago. Feel free to check it out.
Excellent information!!! Even though it doesn't apply to me cause I don't have one of those smokers. Enjoyed the video!!!
For someone who just bought a Brazos, this is great info! I am getting 50/50 advice on to make mods (ex. Remove baffle, extension, fire bricks) or keep as is and learn fire management.
So, the stack extension is easy and relatively cheap. Plus, it’s easy to compare results with and without. I’d hold off on the baffle removal unless you just really have issues with temperature control. I’ve not removed mine and I’m plenty happy with it. Also, congrats on the purchase! The Brazos is an excellent smoker on which to practice the craft and learn fire management.
I have the pecos....I didn't remove the baffle...instead I placed my big water pan in front of the baffle under the food grate...believe it or not....to my surprise i have no hot spots on my grill...it cooks evenly....
Cut out the baffle and chop it down just wide enough to hold a 1/3 hotel pan. Weld that bad larry about 1-2” above the cook grate at the firebox. You’re gonna love it
Given all the talk about it, I guess I'm going to have to cut the baffle. I don't have a welder at the moment, but what you're saying sounds like a good idea.
I have only had my brazos for a couple months, but i removed the baffle plate after a month of testing it. My hot spot was in the center of the grill and heat from the bottom was causing uneven cooking - even with the stack extension. Since i removed the plate it operates a lot more how i thought an offset smoker would with more heat flowing over top. But again, I have only used an offset for a couple months after smoking on drum smokers and komado joe.
I also noticed that there's a bit of a hotspot in the middle, but it's slight. Maybe a 10 degree difference. So, did you put thermometers at grate level (or maybe higher) and see temps before and after? I'm curious if you're more or less the same temp throughout now (other than right next to the firebox, of course). Thanks for the info!
@@ColdWarBarbecue yea, I had three probes setup. Middle was 30-40° hotter. I found that if I chocked the smoke stack to about half then the hot spot temp decreased and moved to the right closer to the firebox. I removed the plate hoping that the hot spot would be right next to the firebox and that's what happened. Now, the heat flows over the top of the meat making the top shelf only good for wings as it gets really hot. Oddly, I didn't have to add the gaskets. It really doesn't leak much at all.
Love the videos btw.
That's another REALLY important data point. I don't really want to lose my top rack because I often cook a lot at one time. Appreciate your insight and testing!
Always have a good guy to give you some wood.
These are words to live by. I think.
Where was the hotspot before adding the extension?
More or less right in the middle. Now it's hot near the firebox (expected) and another spot a few inches from the stack. Though the main benefit of the stack extension was temperature regulation of the entire cook chamber: temps recovered quicker after opening the firebox and held more consistently over time.
The new models the baffle plate is not welded
Is that right? How is it attached? Bolted in?