Old Country Pecos Exhaust and Heat Plate Modification Brisket cook test
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- On This week's episode, we are modifying and testing the Old Country Smoker - Pecos.
#oldcountrysmoker #brisket #bbq
Adding a 20" extension to the exhaust, and adding vent holes to the heat plate, to better draw and displace heat.
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Great informative video !!
Thanks! Happy 4th!
What a great idea with the holes.. Thanks!
I actually ended up removing it completely! But it did well without the stack extension. I just really like the mass air flow cooking style.
I would like to see internal lower exhaust elbow to bring that heat across the bottom
That’s how it cooks from the factory, bottom up. Bottom up cooking isn’t really ideal for high air flow fire management or the cooking style I prefer. From the factory you can cook that way, very well. Closing the door and exhaust damper and basically running a low and slow coal bed.
@@BrisketMedic
Sorry but I've never seen a lower exhaust elbow where the exhaust goes down to the bottom with the heat management plate drawing that major heat across the bottom before it rises to the top
@@raytrout8272 the stock old country doesn’t have an elbow, but it isn’t needed due to the plate at the firebox side of the cooked that deflects everything to the bottom. 👍😎
My man, rip that baffle out completely. I have the same and it runs now like. $2k smoker.
I actually did do that, this video is a series of modifications for the old country pecos. Check out the play list. I tried small adjustments at a time until I got my current set up. Good stuff
Apparently also the smoker medic. Well done
Ha! Thank you!
very cool add ons brotha man
Thanks! I’m excited to see what all we do with this one.
Thank you for the video, it gave me alot of information. After a brisket trial for an upcoming competition, I noticed that my brisket cooked faster than I was hoping for. Turns out the gauges weren't reading properly, long story short I drilled holes in the diverted plate and added the stack extension and I added some probes to see what the temps were and I got to tell you the gauges are off by 15 degrees, but its cooking way better. Sorry for the long comment. But also thank you. Can't wait to see how it works out for my competition.
SMOKE ON
Thank you for the info! I’m glad it worked out for you! Let me know how it goes
@@BrisketMedic will do , I also changed up my firebox , what I mean by that . I used the grill grate from the fire box and place it at the bottom and I bought a lonsstar V shape fire basket and I use 8" to 10" splits , well I only use one every 30 minutes and it gives me 300° to 315°. Again thanks
@@blackrooster48 good stuff! That fire basket from LoneStar is PERFECT for these smokers
Update : I had my competition this past weekend and my pit with the mods ran awesome no issues during the cook , ran steady at 350° , so basically hot and fast. Wrapped it at the 4 hr mark , had the perfect bark I was looking for. Wrapped in butcher paper for 1.5 hrs then placed it in a foil pan with a brisket mop I made for another 1.5 hrs. Probed it and it was probing like butter so I pulled it off and out of the foil pan and Wrapped it in foil and a towel and placed it in a cooler for about a 4 hr rest , right before turn in I pulled it out and and unwrapped it as I did so it started cracking on me , signs of it being to tender and over cooked. The puzzling part was that only the outside portion of it was coming apart at the smoke ring , I made it work. The brisket was perfect and flavorful, but it bothered me that it was cracking like that. I was about to still get an 11th place Brisket, but I know it was because of the doneness. Need to figure out why it did that.
@@blackrooster48 interesting, glad the cooker worked out for you!
Great idea with the holes. Never would have thought of that. I was really struggling with the heat on the bottom. I'm sure that will fix it. Thanks
It does a great job, but I’m working on a little different approach to make it even better!
@@BrisketMedic I will be interested to see it. I'm in Pennsylvania so I won't be smoke for a little while so before I start cutting holes I will have to watch it.
Thanks
@@BrisketMedicwhat did you end up doing instead of the holes?
@@JC-og5bx hey Jc. I ended up removing it completely. Running great now
I have a question how do I know if I need to extend my smokestack I mean what am I looking for? It says it improves the airflow, but how do I know if I need to do that?
If your fire isn’t clean, and you have a really hot bottom to top cook, it’s not moving enough air. If you can’t keep the fire fed because it’s burning too fast you need to lower the intake.
Great job and explanation Zach, a little basket or at least a flat tray with expanded metal or holes in the firebox will help a bunch to in those longer cooks. Keep up the good work.
Thanks brother! I plan on building a basket, of sorts to contain and keep the ash building up from effecting the coal bed too much. Very similar to the lone star basket.
@@BrisketMedic souns goo, also high temp rtv silicon works good on warped doors, I spray pam as a non stick and just lay the door down after it sets a little while, good luck
Great idea on and the pam
Great info!!
Thanks Chaz!
How are the holes in the baffle working out for you
I ended up removing it completely, playing with firebricks and the updraft baffle style now a days. Trying to get it tuned
Should I cut down my stack extension ?
I did mine, seemed to help, also use my wood as a partial baffle.
@@BrisketMedic how much did you cut the extension stack down to?
@@ignoranceisnotatrend4669 mine is only about 14”.
@@BrisketMedic thanks for your advice, I'm cutting mine to 14👍🏽are your temperatures pretty even across the grate with 14 ,I went with 16 because Raleigh smoke was the first one I saw with these mods but maybe 14 is just as productive 👍🏽
Got a ? I added the extension to my pecos but I did remove the baffle and my temperature is still off,any advice, I'm doing a brisket right now 😔
You may have too much extension, and not enough back pressure. Basically drawing so well it sucks the heat right out. Try putting a log over 1/3 of your exhaust and shutting the door to about 1” open
@@BrisketMedic its 16 inches from original stack just like Raleigh smoke said to do.
@@BrisketMedic ok, thanks
I need to do the same to mine.....
It’s gonna do great things
Happy holidays! Hope you have a great 2022! -S
You too! Thanks
Just found your site! As it happens I have a heavy oil field bbq that was made about 30 yrs ago. I am going to convert it to a stick burner and seeing your mods has been very helpful. I will be building a fire box and adding a chimney. I may need to ask some questions in the future if that is ok. I will try and send some pictures as I go. Thanks for your thoughts.
Sounds great! Looking forward to seeing what you do!
Been playing around with mine too. Not sure yet what I’m going to stay with.
Let me know!
Question about the holes in the damper. Would you have put less holes? Also is the hot spot significantly higher right by the box?
I eventually ended up removing the baffle completely, this was a test for making steps instead of just pulling it out and regretting it.
With the baffle fully removed, proper stack extension, and fire management I can use 75-80% of my cooking surface and it be even.
Take a look at my old country playlist to see all the mods!
Awesome, appreciate it brother I'll check it out. Appreciate the video and your approach
@@user-fz7pb7eu2o glad I can help!!
I’ve had to do some mods to my Old Country Angus as well. I get plenty of draw with my dual 6” stacks, but still. Major firebox issues having the top loader and had to buy the aftermarket diverter plate from bbq smoker mods to get the cabinet to heat properly.
I was noticing some of the mods you’ve made on your Instagram. I’m contemplating welding the top door shut, and sleeving over it for a semi-insulated box. Need to find the best height for my stack before I weld a permanent extension on. And a top shelf, and a water pan shelf, and … lol. Lots of additions I want to do. And can have a greasy smoker for under $1k
And thank you for all your support!
@@BrisketMedic I’m contemplating welding my top door closed as well, we rarely use the grate feature for the firebox, one of my buddy’s also suggest cutting off the firebox door and installing a half door or a doghouse door. Just so many little things that Old Country could of done at the factory to dominate the mass produced bbq market.
@@BrisketMedic whenever I can brother!
I think I realized were my issue was with swings in temperature with this past Saturday brisket cook, 🤔🤔🤔I had the point of the brisket towards the stack and the flat towards the fire box 😔I'm guessing by the stack it was not enough heat coming down there for the brisket point 🤔and something else that I noticed that was strange was were I normally put a pan on the ground underneath the drain hole on the pecos by the stack I noticed "blood dripping from that hole, dripping into the pan, and that occurred for a good amount of time, when normally if the flat was by the stack it would be regular clear brisket juice dropping into my pan. SO BASICALLY I SHOULD HAVE HAD THE POINT OF THE BRISKET TOWARDS THE FIRE BOX IN THE BEGINNING OF MY COOK, and I did this on purpose just to see if I could get the brisket flat done faster than the point, the flat seemed to feel a little tender once I put the probe into it ,but all in all I'm guessing the point being by the stack in the beginning just didn't have enough make up heat for the point of the brisket to help cook evenly. Please comment back and let me know your opinion.
I think it makes a difference in even cooking but I’m not sure what you mean when you say it contributed to the temp swings.
@@BrisketMedic the point of the brisket starting out by the stack was to big and even though some heat was going down there but maybe not being hot enough to cook and keep up with the flat that's by the fire box, the fire box had a probe reading of 275° and the stack was about 188° to about 200°
@@ignoranceisnotatrend4669 you shouldn’t have a 75° difference in your smoker from one side to the other. It isn’t drawing well if that’s that case. Good experiment changing the way you place the brisket.
I’d like to know where I can find one for under $300.00. Academy sells them for $500
Mentioned it a few times I picked it up used 😜👍
MAN O MAN JUST SUB
Thanks for joining us!
@@BrisketMedic amen thank you HAPPY new years to you and your family
I was thinking about getting a pecos. Kinda weird the manufacturer puts the baffle in and everyone cuts them out or drill holes in it. Also you got a steal fir $2200. They are $499 here in ok.
Hey! I bought this one used on fb, so i got a good deal on it. I believe the original design of the Pecos and Brazos is to have the baffle and the exhaust damper to create back pressure and even the chambers heating and cooking. This is different style than the convection style of cooking many people know and depend on air flow.
Where can I get a cheap stack extension just to see if that will improve air flow.
Home Depot for $9-$20 depending on the length. It’s simply 6” vent ducting.
Home Depot
What size holes did you put in the deflection plate? What did you use to drill them?
7/8” step bit. Ran them all the way to 7/8”
Great stuff man. Where’d you find a 200 dollar pecos?? Academy’s are like 500!
Used, on market place! I have a video on what I did as soon as I got it, it’s an older but great pit!
Glad you’re here Daniel
Do you think the Brazos is worth it for the price point over the Pecos?
Really depends on if you can purchase a pecos used in good shape for cheap.
Hey great content, I noticed you also had a Webber kettle and a drum smoker, I also cook on those as well as a flat top griddle. I'm looking into getting an offset smoker, and was wondering if there is a significant difference with the flavor of the food between the drum smoker and offset one?
Absolutely! Thanks for coming by. I love my small blackstone, but it’s time for a new bigger one! There’s definitely a difference in flavor profiles with the convective heat and smoke of an offset, I wouldn’t say any are better than the other, but definitely different. Thanks for stopping by!
We have the Pecos smoker as well and I'm looking into mods again since it's been on the market for awhile now. I don't like to jump the gun too soon and start doing a bunch of mods until different ones have been tested and possibly improved upon, I don't want to waste time or money trying a bunch of things that maybe something better, cheaper or simpler could have solved from the beginning. One of the things I recently noticed about these smokers, which was brought to my attention by another TH-camr that was a bit disgruntled about the design of these smokers, is that the round exhaust transition hole that is cut into the side of the smoker which leads into the exhaust tube is smaller than the actual tube itself and supposedly too small for good flow and/or efficiency. I haven't actually watched the video yet but in his description I believe he cuts the hole bigger to match the exhaust tube and I was wondering if you've heard of this mod before and if you've done it and what you're thoughts are about it?
I opened mine up, I can’t say it made a huge difference or not, but fluid dynamics says it must have. Thanks!
@@BrisketMedic Thank you, I'm going to try and see if I can find out any more info about it and what some are saying if they've done it to theirs.
Briskets looking good! Definitely try some of these pointers when I do multiple briskets. What’s the reason of the oak in the cooking chamber?
I should have explained that one lol- it wasn’t for anything other than to dry it up a bit and pre-warm it before placing into the fire box. I had some pretty high moisture wood, from being outside. Was 15-20%
@@BrisketMedic ah ok o had an idea but didn’t know there was another meaning to it. I’ve had great success in putting it on top of the firebox as well just an idea. I’m sure you’ve done it lol
@@bulldogbbq3230 I do both, but with the wind being 30+ I just did it inside this time
@@BrisketMedic yeah that wind can really make the cook difficult!
I think your video would be a little better if you had shown how you drilled those holes in the heat deflector. I’ve got lots of tools and do many things around my house but I have no idea how you did that!
Yes, I will be doing a more in-depth, how to on this- once I get it tested to the amount I like it. Pretty simple, eye balled a pattern with 7/8” step bit.
Great idea drilling the holes without removing it, I have a pecos, how many holes would you recommend me drilling. Please comment back would love to hear your advice.
Kevin- right now I’m working to fine tune that very question. Seems there’s an amount that will balance things, and I need to adjust some of mine.
@@BrisketMedic thanks for letting me know, I came across Raleigh smoke he removed his but I like your idea with the holes in it, you think we should remove it all together like Raleigh smoke did or just put the tuning plate in front of it. 👍
@@BrisketMedic Any updates on the holes? Really trying to fix the hot spot on my Pecos... Maybe more holes?
@@austenzacca2878 hey Austen! I actually ended up removing the baffle completely- BUT- it was because other mods I did to the firebox throat and exhaust.
I believe with no other mods like I you can absolutely make a difference in the even cooking and hot spot mitigation. Check them out in my “Old Country Pecos” playlist! Firebox mods coming tomorrow as well. Thanks!
@@ignoranceisnotatrend4669 hey, so sorry for the late reply!
I think if you’re going to keep the mods minimal, you can just do the holes and call it good. Even with a stack extension it does a great job equalizing everything out without a plate. Follow the “Old Country Pecos” playlist for updates! Thanks for watching
Brisket medic, I'm starting to think we nee to revisit tuning plates with the stack extension modification 🤔
I personally wouldn’t. You have to have a lot of cooks in to find the sweet spot that works for your smoker/climate. Mine runs like a top, but it took a lot of cooks and adjusting to make it happen. Where I live, there’s 20mph winds, low humidity almost all year around. It all plays a factor in it. Do a few cooks. Adjust. Do a few cooks. Adjust.
@@BrisketMedic thanks again for the knowledge and your speedy responses 👍🏽👍🏽👍🏽👍🏽
You're gonna ruin that burn chamber with you just put coals on the bottom get a charcoal basket that leaves room underneath for a way to get the ash and stuff out
Not always true, ash ruins metal; not the heat. Keep a clean box and no worries are had. I did however, add a basket for fire management more than that prevention. Clean after use either way will preserve metal! Check out a few of the other videos for this smoker to see how I did it. Working on another firebox mod as we speak!
Thanks
@@BrisketMedic I'm a welder and heat does destroy metal 100 percent excalty why there's weld codes .. dont beleive me look it up ive built over 100 smokers ranging from welding bed party grills up to 500 gallon pits that have won titles ..
@@BrisketMedic how is the fire basket working out for you? Awesome videos dude!
@@treyealy3793 works great! And thank you! I believe it’s show cased in a few of the newer updates on my OC playlist