I just want to say man I really like your videos I just bought me a Old Country Pecos smoker and I love it is there any way you could send me a link where you bought your fire grate I cannot find the exact one you have and your Ash rake
Upper grate: tejassmokers.com/Pit-Grill-Replacement-Parts/36 and the parts number is 2040DFUSSB. Ash rake: bbqsmokermods.com/offset-smoker-ash-tool-fire-box-cleanout-poker-by-lavalockr.html Thanks for watching man!
Thanks for watching, I really appreciate that! I am at the mercy of my 8th grader daughter who shoots and edits these vids haha. We will post more content soon.
Thanks for the tips. I am evaluating different bbq smokers and your video was very informative about the upgrades to make to the Old Country Peso and Wrangler.
Great idea to add the top shelf. What is the temperature variance between the two grates? Heat rises, so I imagine the top shelf is a bit hotter than the bottom shelf.
Thanks David! I wanna say about 15-30F depending on how full the grates are. So since I've done this mod, I've mostly cooked briskets (2 at a time - one on top, one in bottom), and the top cooks faster. After I wrap them in butcher paper (normally after 9 hours at about 175-180 internal temp on top, and 160-165 IT on the bottom), I switched the position top to bottom and vice versa. Then afterwards both normally cooks to temp at the same time. I also do a lot of chicken halves (max 12 halves at a time), and the middle bottom cooks the fastest. When both grates are loaded up, the heat seem to not rise too much to the top.
Was wondering exactly what top rack you used for the wrangler I measured mine and the website you provide it just didn’t have anything that matches my measurements so if you could give like a part number or the exact measurements of the rack would be very helpful thank you for your contribution to the bbq world on TH-cam you’re awesome buddy
Thanks for kind words, Rod! The size for the top rack I used for the Wrangler is 15.25" x 24.5". The part number is 1628CCDMCGB. The link should take you there. Appreciate you stopping by!
Thanks did posting this! Do you have a recommendation between the Pecos and Wrangler after using them both did a while? The Wrangler is a little smaller and a different shape, but is also thicker metal. I'm wondering how that impacts fire management and the overall cooking experience. If you don't need a lot of space would you go wrangler or Pecos? Thanks!
Thanks for watching Matt! I like the Pecos better simply because of the extra length, which creates better airflow. I cook a lot of briskets and the Pecos yields better results every time. As for other proteins like chicken and ribs, the Wrangler performs just fine. Just be careful with that right side by the firebox which can get really hot for both smokers.
@@fikscue awesome thank you. By the way, I've read a few people say they bought a convection plate from Horizon Smokers and it created an amazingly flat temperature across their whole Pecos grill. One of those plates that has holes that get larger as you go to the left. And apparently you don't put it directly against the baffle plate but leave a little gap. You have to experiment to find the right spot. You might want to give it a try!
@@MrMarnold6 I tried using tuning plates when I first got my Wrangler years ago. Didn't really like it. It made the smoker into a bottom flow smoker. I'm ok with having a little hotspot. It can work to my advantage when cooking briskets. Thanks again Matt!
@@fikscue so glad i just read that !!! there are 2 @ Tejas but they are 3/4" difference in length . Called em up, swapped out the order. they are nice people !!!
Hey @fikscue! I'm curious if you ever wish you had the Brazos instead of the Pecos? Do you think it's better to buy the Brazos with thicker steel and top shelf already in? Do you the Brazos is worth 2x more than the Pecos as far as performance and value? I'm torn between Pecos to save money or Brazos for the possibility of better performance and long term value over time. Here in CA its $850 for the Pecos and $1600 for the Brazos when I factor in tax and gas to pick it up 3hrs from me, so it's a big investment but I dont want to drop $3k+ on a custom since I'm new to stick burners. Would love your thoughts, thanks!
Wow that's quite the increase in price compared to when I got mine. Where in CA can you get them from? I'd go with Pecos to start out learning about offsets. I don't think Brazos can cook 2 times better than the Pecos as their price difference suggests. Good luck and thanks for dropping in!
@@fikscue Thanks for the reply! There is one store that carries Old Country out here call The BBQ HQ in Simi Valley, northwest of LA area. I like your suggestion to start out learning on the Pecos. Saves me $750 and let's me figure out if I like it first before investing a lot more money. I always felt that if I'm spending over $1k, might as well go with a custom... but only if I know it's my hobby and I'm going to really stick with it. I'm pretty sure I'll love it though because I love making and keeping fires and creating delicious meals to share with others, it'll be a natural instinct for me!
Hey fikskue how are you doing? I have the pecos and I added a 16 inch stack extension and smoked a brisket tonight and struggled with temperatures today, I noticed that you have a 12 inch stack, how is that working for you and do you think I should cut my stack to 12 inches like yours ? Please comment back and let me know your opinion on this matter 👍🏽👍🏽the temperatures were even in the beginning but were totally up and down by 30 degrees 🤔 what would you recommend on this matter.
You gotta try to find out as every cooker tends to wanna cook differently. The 12" certainly works for mine. I didn't like the 16" because it was drawing too fast for my liking.
@@fikscue thank you for your advice, I saw a video of a guy who added 6 inches to his old country pecos and his temperatures were 5 degrees apart, so today I cut mine to 6 inches and I'm going back with tuning plates and will try it this Friday by smoking spare ribs and maybe a pork shoulder.
Soon! My videographer/editor daughter just started her 2nd semester of 8th grade and is a little busy. I believe she just wants a raise lol. Thanks for watching Paul!
@@fikscue no problem i enjoyed the videos. I’m actually on Big Phil’s waiting list, mine is expected in April . I’m super stoked and excited to get mine already lol.
@@PaulGonzales556 Nice! You're gonna love Phil's smoker. His built is top-notch! I've spoken to a few of his customers who also love their smokers. Are also getting the 250?
@@fikscue unfortunately I’m not getting a 250. I’m getting a 150 gal trailer smoker that’ll have a hog/chicken box cooker on the other half of the trailer. I did want to upgrade to a 250 but it was a little out of my budget that I had set for myself. It was either 150 gal and the box cooker or lose the box cooker and only have the 250 gal smoker.
@@PaulGonzales556 Sounds like you'll be getting a killer rig there! Yeah, 250 is massive upgrading from the Pecos. It suits my current needs for catering and pop-ups as it can cook up to about 8-10 briskets at a time. It does however takes so much more wood that I find myself still using the OC for smaller cooks.
@@igotJesus88 Since the Wrangler has a small cook chamber it always want to run hotter than the Pecos. I would play with both dampers to better regulate temps. You can also put a water pan to help with temp spikes.
Thank you! I believe they are the same dimensions except The Wrangler has thicker wall compared to the Wrangler 2 (or even the Pecos), and also has a taller stack like the Pecos. The Wrangler 1 is priced at $499 I believe, and the Wrangler 2 was $299 when I got it. I've never seen the 2 offered again on Academy for whatever reasons.
I'll try. Ever since getting the 250, I rarely use the upper grates anymore. Only using the Pecos for smaller cooks nowadays. Anything more than 2 briskets I'll just use the 250. Thanks for watching!
@@fikscue Np I’ve actually been using my pecos. Wanted to ask you a question. If you didn’t have the welded lid mod on your firebox would you still use that cooking grate for coals? I’m having a lot of success but don’t want to wear down my lid.
@@FuzzyLumkins420 Yes I would. Matter of fact I've ran the same setup on my Wrangler 2 (thinner than Pecos) for years without any problems. Just a little warping around the seams, but no rusting through or anything like that. I do spray some oil on the lids every time I light it up, which seems to help.
Do you know the exact size rack you bought? When you bought the smoker did you have to season it or did you have to do anything before starting to cook in it? Sorry just looking to get that smoker so just curious.
@@924229205 The size of the top rack addition is 14" x 35.25". I put the link for it above. I did have to season the smoker before first use. Same goes with the rack addition or anything else you plan to cook food with. Only because two reasons: 1. Clean it from any chemicals it might come with, which are not good for the food you're cooking, 2.Seasoning the metal with oil will make it last longer.
@@924229205 Anytime. You can find plenty of good smoker seasoning video on here. What I do is just wash it down first with soap and water, rinse. Wipe excess water or let dry naturally, then spray some canola oil (any other oil works fine) over all the surface inside the cook chamber and run some fire (the hotter the better) for about a couple hours. After that you're good to go.
I had the Wrangler delivered (to CA) back in 2017. However, when I ordered the Pecos back in June this year, CA has this Prop 65 law that prevented Academy to ship here. I had to get the Pecos shipped to my friend in Reno, NV. Then I drove there to pick it up lol
Yes, this guy Josh did it: th-cam.com/video/8MIj6_Gys10/w-d-xo.html Personally I don't think it is, seeing how it performs now is already good enough. I do however want to enlarge the stack hole opening coming out of the cooking chamber, which is smaller than the actual diameter of the smokestack. I think that will help with better airflow.
@@mmckenna7724 I'd pick the Pecos over the Wrangler for cooking briskets. My experience with the Wrangler 2 (also thinner wall like the Pecos) tells me that the extra length on the cook chamber like on the Pecos means more even temp space. That extra foot or two near the firebox is just too hot to put any briskets near it. It will just crisp up the brisket section near it. Ok for chicken and stuff when cooking hot and fast, but not for any low and slow cooking. Hope that helps. Thanks for watching 🙏🏼
@@changemyname8693 Get the Pecos. Or Brazos if you can afford it. My brisket cooks turn out better in the Pecos than the Wrangler due to the extra length of the chamber that allows the air to flow better I think. The shorter Wrangler gets too hot near the firebox, which is perfectly fine when cooking poultry and stuff.
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I just want to say man I really like your videos I just bought me a Old Country Pecos smoker and I love it is there any way you could send me a link where you bought your fire grate I cannot find the exact one you have and your Ash rake
Upper grate: tejassmokers.com/Pit-Grill-Replacement-Parts/36 and the parts number is 2040DFUSSB.
Ash rake: bbqsmokermods.com/offset-smoker-ash-tool-fire-box-cleanout-poker-by-lavalockr.html
Thanks for watching man!
You need to post more videos. The 3 videos you have posted are quality content.
Thanks for watching, I really appreciate that! I am at the mercy of my 8th grader daughter who shoots and edits these vids haha. We will post more content soon.
Brother, I love the tone of your voice. I will buy what ever you are selling. Great video.
Appreciate that man! Thanks for watching
I was just thinking of doing something similar in the firebox on my Pecos, glad to see someone else did it and it works!
Works like a charm!
Wow the end of the video was like a bad Kung Fu movie... AWESOME!!!
Thanks for watching!
Welp I'm sold. Buying one of these this weekend. Solid vid man!
That's awesome! Let me know which one you get. They're both good introductory offset smokers. Appreciate you watching man!
Great vid bro love that you reply to your viewers awesome !! Keep it up
Thank you! Appreciate you spending the time 🙏🏼
Going to get the wrangler this weekend. Will be doing the same mods.
Nice! Hope you like it. Happy smoking, Sam.
Dang I’m glad I came across your page. I’m definitely going with the Pecos over Brazos.
Thanks for the tips. I am evaluating different bbq smokers and your video was very informative about the upgrades to make to the Old Country Peso and Wrangler.
Anytime man! Good luck on your search and thanks for watching
I am thinking about buying one of these. Great video.
Thank you! These OCB pits offsets should be good starter pits.
Great modifications...I'll use thar for the firebox. I did the same, I added a top
Thank you! It's working really well
Glad those 3/16” flat bars worked out Fiks.
Thank you sir. It definitely helps shielding the rather thin firebox lid, especially since I raised the coal grate.
Came here to say they used all of your mods in the newest versions of their smokers!
Wow you stepped up your offset game quickly. Nice mill scale!
Thank you!
Great idea to add the top shelf. What is the temperature variance between the two grates? Heat rises, so I imagine the top shelf is a bit hotter than the bottom shelf.
Thanks David! I wanna say about 15-30F depending on how full the grates are. So since I've done this mod, I've mostly cooked briskets (2 at a time - one on top, one in bottom), and the top cooks faster. After I wrap them in butcher paper (normally after 9 hours at about 175-180 internal temp on top, and 160-165 IT on the bottom), I switched the position top to bottom and vice versa. Then afterwards both normally cooks to temp at the same time. I also do a lot of chicken halves (max 12 halves at a time), and the middle bottom cooks the fastest. When both grates are loaded up, the heat seem to not rise too much to the top.
@@fikscue Thanks!
Great video and awesome mods. Are you using regular bricks or fire rated bricks?
Was wondering exactly what top rack you used for the wrangler I measured mine and the website you provide it just didn’t have anything that matches my measurements so if you could give like a part number or the exact measurements of the rack would be very helpful thank you for your contribution to the bbq world on TH-cam you’re awesome buddy
Thanks for kind words, Rod! The size for the top rack I used for the Wrangler is 15.25" x 24.5". The part number is 1628CCDMCGB. The link should take you there. Appreciate you stopping by!
Thanks alot wasn't expecting such a fast response but I surely appreciate it take sir thanks again
Great video, thx for taking the time to make it. Hiw wide are the plates on the firebox lid?
Thank you! The plates are 15 x 4 inches.
These are all great mods. Thanks.
Thanks for watching!
Thanks did posting this! Do you have a recommendation between the Pecos and Wrangler after using them both did a while? The Wrangler is a little smaller and a different shape, but is also thicker metal. I'm wondering how that impacts fire management and the overall cooking experience. If you don't need a lot of space would you go wrangler or Pecos? Thanks!
Thanks for watching Matt! I like the Pecos better simply because of the extra length, which creates better airflow. I cook a lot of briskets and the Pecos yields better results every time. As for other proteins like chicken and ribs, the Wrangler performs just fine. Just be careful with that right side by the firebox which can get really hot for both smokers.
@@fikscue awesome thank you. By the way, I've read a few people say they bought a convection plate from Horizon Smokers and it created an amazingly flat temperature across their whole Pecos grill. One of those plates that has holes that get larger as you go to the left. And apparently you don't put it directly against the baffle plate but leave a little gap. You have to experiment to find the right spot. You might want to give it a try!
@@MrMarnold6 I tried using tuning plates when I first got my Wrangler years ago. Didn't really like it. It made the smoker into a bottom flow smoker. I'm ok with having a little hotspot. It can work to my advantage when cooking briskets. Thanks again Matt!
@@fikscue oh interesting. What was the down side? Did the radiant heat influence how the meat cooked?
@@MrMarnold6 Yea the plate was retaining too much heat that the bottom of my briskets get crispy.
Fantastic mods brother!
Thank you!
Hey great video! I have the Pecos.... Was wondering where you found the rails for the top rack? How did you mount them?
The top rails were provided by the welder I hired. It's just an angled iron you can find at hardware stores.
Would you post the website for the extra racks and the ask rake?
What temp probes do you use to monitor grill temperature, i see you have one by stack and firebox
ThermoWorks Smoke
@@fikscue whwre do your source wood in the Bay Area
Ditto on the nice mods!!! Which grate did you select for the Pecos?
Thank you, Anthony! Sorry for the late reply. I didn't receive any notifications on your comment. The part number is 2040DFUSSB ($74), from
Not sure why my reply was cutoff. It's from tejassmokers.com and the link is above on "Additional Slide Out Racks"
@@fikscue so glad i just read that !!! there are 2 @ Tejas but they are 3/4" difference in length . Called em up, swapped out the order. they are nice people !!!
What size rack did you use on the wrangler? I'm looking on the Tejas website but unsure on which one fits edge to edge like your video?
15.25" x 24.5". Parts number is 1628CCDMCGB
Good video. I'm about to get the Pecos, and sure would like to copy all you did.
Thanks! The mods have been working well for me. Good luck
Do you have a preference between the two?
Fantastic content 👌 👏 👍
Nice mods! How much did the metal fab cost you?
Thank you! The welder charged me $250, which included labor & materials (angled iron for the 4 upper tracks & 8 x 3/16" plates for the firebox lids).
Is the Wrangler the same thickness of Steel as the Pecos? Thanks
The Wrangler is thicker than the Pecos. However, The Wrangler 2, which is what I have here in this video, is thinner than the Pecos.
Hey @fikscue! I'm curious if you ever wish you had the Brazos instead of the Pecos? Do you think it's better to buy the Brazos with thicker steel and top shelf already in? Do you the Brazos is worth 2x more than the Pecos as far as performance and value? I'm torn between Pecos to save money or Brazos for the possibility of better performance and long term value over time. Here in CA its $850 for the Pecos and $1600 for the Brazos when I factor in tax and gas to pick it up 3hrs from me, so it's a big investment but I dont want to drop $3k+ on a custom since I'm new to stick burners. Would love your thoughts, thanks!
Wow that's quite the increase in price compared to when I got mine. Where in CA can you get them from? I'd go with Pecos to start out learning about offsets. I don't think Brazos can cook 2 times better than the Pecos as their price difference suggests. Good luck and thanks for dropping in!
@@fikscue Thanks for the reply! There is one store that carries Old Country out here call The BBQ HQ in Simi Valley, northwest of LA area. I like your suggestion to start out learning on the Pecos. Saves me $750 and let's me figure out if I like it first before investing a lot more money. I always felt that if I'm spending over $1k, might as well go with a custom... but only if I know it's my hobby and I'm going to really stick with it. I'm pretty sure I'll love it though because I love making and keeping fires and creating delicious meals to share with others, it'll be a natural instinct for me!
Hey fikskue how are you doing? I have the pecos and I added a 16 inch stack extension and smoked a brisket tonight and struggled with temperatures today, I noticed that you have a 12 inch stack, how is that working for you and do you think I should cut my stack to 12 inches like yours ? Please comment back and let me know your opinion on this matter 👍🏽👍🏽the temperatures were even in the beginning but were totally up and down by 30 degrees 🤔 what would you recommend on this matter.
You gotta try to find out as every cooker tends to wanna cook differently. The 12" certainly works for mine. I didn't like the 16" because it was drawing too fast for my liking.
@@fikscue thank you for your advice, I saw a video of a guy who added 6 inches to his old country pecos and his temperatures were 5 degrees apart, so today I cut mine to 6 inches and I'm going back with tuning plates and will try it this Friday by smoking spare ribs and maybe a pork shoulder.
Good stuff.
Thank you sir!
Thanks Sir!
Where do you get the rail for the add on slide grates
The welder supplied them
Thank you for the information 😎💯
Awesome videos and tips!
Thank you sir!
what temp gauge do i need for wrangler smoker?
When are you going to post some content with your new smoker in action. I would love to se a review on it or a first impressions video.
Soon! My videographer/editor daughter just started her 2nd semester of 8th grade and is a little busy. I believe she just wants a raise lol. Thanks for watching Paul!
@@fikscue no problem i enjoyed the videos. I’m actually on Big Phil’s waiting list, mine is expected in April . I’m super stoked and excited to get mine already lol.
@@PaulGonzales556 Nice! You're gonna love Phil's smoker. His built is top-notch! I've spoken to a few of his customers who also love their smokers. Are also getting the 250?
@@fikscue unfortunately I’m not getting a 250. I’m getting a 150 gal trailer smoker that’ll have a hog/chicken box cooker on the other half of the trailer. I did want to upgrade to a 250 but it was a little out of my budget that I had set for myself. It was either 150 gal and the box cooker or lose the box cooker and only have the 250 gal smoker.
@@PaulGonzales556 Sounds like you'll be getting a killer rig there! Yeah, 250 is massive upgrading from the Pecos. It suits my current needs for catering and pop-ups as it can cook up to about 8-10 briskets at a time. It does however takes so much more wood that I find myself still using the OC for smaller cooks.
Do you by a chance kno the measurements between both racks
What’s the difference between wrangler 1 and 2? Please.
Wrangler 1 has thicker metal, longer stack, upper shelf, and more expensive.
@@fikscue thank you. I have the wrangler 1 and I can’t figure out how to keep the temp below 300. No matter how big my fire is.
@@igotJesus88 Since the Wrangler has a small cook chamber it always want to run hotter than the Pecos. I would play with both dampers to better regulate temps. You can also put a water pan to help with temp spikes.
What size is the top cooking grate on the Pecos?
14" x 35.25"
Where did you get the tracks for the additional rack on the pecos?
The local welder supplied it. I believe Home Depot also sells them, but I'm not sure if they're willing to cut it for you.
Great mods
Thanks, George!
Could u tell me ur dimensions of ur top rack ive been wanting to do that to mine
I have the Pecos one
14" x 35.25"
Can you add the pecos top rack model#
The web site has a lot of racks thanks
Part number is 2040DFUSSB ($80)
Hi grest video question what is the difference between the wrangler 1 and 2 Thanks
Thank you! I believe they are the same dimensions except The Wrangler has thicker wall compared to the Wrangler 2 (or even the Pecos), and also has a taller stack like the Pecos. The Wrangler 1 is priced at $499 I believe, and the Wrangler 2 was $299 when I got it. I've never seen the 2 offered again on Academy for whatever reasons.
@@fikscue Got lucky and found Wrangler 1 last July- drove 2-hrs and rented haul trailer to get it home! 😉👍. Been Lovin’ it ever since!
@@2005Pilot Nice. Happy smoking man! 🔥
How’d you get the buckets hung by the grease trap?
They come with hooks on the hole so you can easily hang the bucket on it.
@@fikscue ah ok thanks. Got the brazos and it is just a threaded piece of pipe.
@@Kyle-ts5th That's awesome! I guess you can either weld a hook or put a ball valve and hang the bucket off of it somehow.
Great video. Cook something heavy with the mods!
I'll try. Ever since getting the 250, I rarely use the upper grates anymore. Only using the Pecos for smaller cooks nowadays. Anything more than 2 briskets I'll just use the 250. Thanks for watching!
@@fikscue Np I’ve actually been using my pecos. Wanted to ask you a question. If you didn’t have the welded lid mod on your firebox would you still use that cooking grate for coals? I’m having a lot of success but don’t want to wear down my lid.
@@FuzzyLumkins420 Yes I would. Matter of fact I've ran the same setup on my Wrangler 2 (thinner than Pecos) for years without any problems. Just a little warping around the seams, but no rusting through or anything like that. I do spray some oil on the lids every time I light it up, which seems to help.
@@fikscue I appreciate the reply man. Hope you and the family have a fantastic July 4th! Consider me another subscriber.
@@FuzzyLumkins420 Thanks man, really appreciate it! Hope you and family also have a great 4th of July 🍻
When you bought the top rack for the pecos did it come with the rails or were those separate?
No it didn't. The welder supplied it. I believe Home Depot also sells these angle iron.
Do you know the exact size rack you bought? When you bought the smoker did you have to season it or did you have to do anything before starting to cook in it? Sorry just looking to get that smoker so just curious.
@@924229205 The size of the top rack addition is 14" x 35.25". I put the link for it above. I did have to season the smoker before first use. Same goes with the rack addition or anything else you plan to cook food with. Only because two reasons: 1. Clean it from any chemicals it might come with, which are not good for the food you're cooking, 2.Seasoning the metal with oil will make it last longer.
@@fikscue ok thank you for your info and for replying. Just have to look up how to season the smoker and I think that should be it.
@@924229205 Anytime. You can find plenty of good smoker seasoning video on here. What I do is just wash it down first with soap and water, rinse. Wipe excess water or let dry naturally, then spray some canola oil (any other oil works fine) over all the surface inside the cook chamber and run some fire (the hotter the better) for about a couple hours. After that you're good to go.
buen video, y en español, excelente :D
Gracias
What are the measurements of the top rack on the Pecos?
14" x 35.25"
@@fikscue thank u
How far is the top rack from the bottom rack?
5 inches on the Pecos, 5.5 in on the Wrangler
Ok cool just curious
Did academy deliver? Or did you collect?
I had the Wrangler delivered (to CA) back in 2017. However, when I ordered the Pecos back in June this year, CA has this Prop 65 law that prevented Academy to ship here. I had to get the Pecos shipped to my friend in Reno, NV. Then I drove there to pick it up lol
@@fikscue California.....Don’t Eat the paint on your smoker!!!! Sheesh LOL
@@2005Pilot Academy has resumed shipping to CA lol
Has anybody added some more length to the smoke stack? Would that help with air flow? would it be worth it?
Yes, this guy Josh did it: th-cam.com/video/8MIj6_Gys10/w-d-xo.html Personally I don't think it is, seeing how it performs now is already good enough. I do however want to enlarge the stack hole opening coming out of the cooking chamber, which is smaller than the actual diameter of the smokestack. I think that will help with better airflow.
@@fikscue thanks for the info! I redid my table in front of my pecos and made it longer and almost twice as wide I love it!
@@zachgoering2259 Nice! How'd you do it? What did you use?
If I had a dollar for every time he says "uhhhh" I'd have enough money to buy both of these smokers
Pretty nice. Those mods to the firebox will probably prolong the life of it by years.
Thanks! I'd probably think so, these smokers have thin walls.
It’s very important to clean your ash 😂
Most definitely lol
@@fikscue do you prefer the thicker walls on the wrangler or does the pecos work just as well with thinner walls for smoking a brisket? Thanks
@@mmckenna7724 I'd pick the Pecos over the Wrangler for cooking briskets. My experience with the Wrangler 2 (also thinner wall like the Pecos) tells me that the extra length on the cook chamber like on the Pecos means more even temp space. That extra foot or two near the firebox is just too hot to put any briskets near it. It will just crisp up the brisket section near it. Ok for chicken and stuff when cooking hot and fast, but not for any low and slow cooking. Hope that helps. Thanks for watching 🙏🏼
Is Wrangler thicker than Pecos in the main chamber?
I believe the regular Wrangler is. This one I have is the Wrangler 2, and it's a little thinner than the Pecos on both cooking chamber and firebox.
@@fikscue oh okay thanks. I’ll have to check it out in stores. I’m still on the fence on which one to get
@@changemyname8693 Get the Pecos. Or Brazos if you can afford it. My brisket cooks turn out better in the Pecos than the Wrangler due to the extra length of the chamber that allows the air to flow better I think. The shorter Wrangler gets too hot near the firebox, which is perfectly fine when cooking poultry and stuff.
You don't have to modify this smoker. Modify yourself. Learn it's smoking traits---habits-cold spots--mainly learn fire mana
Good advice. Both can also be beneficial at the same time: modify the smoker and yourself 😉