I have the same pit with only one mod. Gasket around the bottom not the lid. Works better because the metal is a little thin. No smoke leaks and cooks great. Also cut your logs smaller 2 inch width. burns clean. No water pan needed. Ribs take 5 hours and don't spritz until 3 rd hour for great bark and juicy ribs. Thanks for sharing your video!

does not work will with hickory ,to hard

Would adding brick to the bottom of the cook chamber help any?

Nice design and build, pressure-treated lumber is cheaper than regular dimensional lumber right now where I live. So I'm going to go with that plus it'll last longer

Nice mod! ,,😀

Thanks for being honest! New subscriber!

I appreciate you sharing this..

I wish the install had been as easy as this video. I did manage to install the hinge, but only after going through three 1/8" drill bits. I finally had to use a dremel with the 1/8" bits to get them to cut through the porcelain coating. And even though I had the bottom part of the hinge aligned horizontally when drilling the holes. The right side of the hinge bracket is a tad lower than the left, so it's not perfectly aligned as I had tried to do. At some point in time, I might use a dremel tool to cut the holes into slots so I can shift the lower bracket until it's level, but for now the hinge does work and the lid sits flat so I won't worry about it.

I bought an old Weber smoky mountain. It’s so old it doesn’t even have the vent for the temperature probe. But I put one in and I put wheels on it and I cleaned it up. It’s in pretty good shape. No rust. Bought a few accessories for it. Added a couple of handles. A lid hinge. Been using it for several years. It works great.

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!

Get one that you can afford and understand. You will be more than happy. Both are decent smokers.

Being able to add charcol without removing meat on a long and slow smoke, is a big deal, that is why weber will be the better choice. On my pit barrel, i always have to remove meat to add more charcoal when I smoke low and slow, i use less than half a basket and then continually add charcoal, worst part is removing meat each time to add charcoal.

Both racks look good to me 👍🏾😋✌🏾

try an upward baffle

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.

Another tip I n the Old Country offsets…after removing the factory baffle, stack 4 firebricks inside about 6” in front of the firebox. Hot spots gone.

Nc all the way 💪🏾💪🏾

would you buy the Brazos again. i am looking at oc brazos . i have a wsm now, not real happy with this smoker! pls respond!

I suggest to inject the marinade in the chicken meat... Greatings from Perú 🇵🇪

I have a turkey roaster . Set it 145 and it works great.

Dangit man. At this point I’ll never find an offset smoker really worth some money. $500 and have to worry about welds and gaskets? I get it it’s a budget smoker. I guess I’ll have to spend the 2 grand on loaded brazos?

$15 for a gasket kit and 10 min then my old WSM doesn't leak any smoke. Cool idea though, But the same gasket kit can do the lid which looks like you need. Nice video

Thanks just bought a 2002 Tundra!!!

Just got my pecos. Did the same😅 it took 6 hrs to cook 2 racks of ribs this weekend. I think next time I'll try to put the ribs in the middle of the cooking chamber instead of right next to the stack

Not sure if you'll see this but can you tell me where you got your grill grate from?

Off the charts video, brother! Many thanks!

I am the only person n my clan grandmother father mom kids. Iam the only one 2:51 ❤cook out side on a grill

I am the only person n my clan grandmother father mom kids. Iam the only one 2:51 ❤cook out side on a grill

I watch a ton of "off-set" videos to learn new information here and there. Excellent video!

Ty for this… we need more!!!

Seasoned wood also has to be kept out of the elements. If it gets rained on or snowed on, it’s no longer seasoned.

You can give the wheelbarrow-hotdog guy some competition.

Use the tubeless tires, who wants to deal with with flat tires. Also, he was already there when he removed the cotter pins! Just use the same axle slap on the new wheels, replace pins done deal. Better tie it to something heavy, in Florida they like to walk off the patio and hold on to the fence when it storms.

I find these don't hold up too well to frost heaving. Not a concern for you but others further north. After a couple years, the wood pile isn't even close to straight- almost tipped over.

I have an older model Brinkman offset smoker with a 3" stack 16" tall, I doubled that length, I now have a stack 32" tall with no baffles, my goal is to get a even temperature across the grate ! I do use a cake pan for water at the entrance of firebox ! Hoping it works better !!

So I have an older model offset smoker that I was planning on installing a baffle on the bottom to help even out cooking temps from Firefox side to smkokestack side... here's my question, would extending the length of the smokestack eliminate the need for a full length baffle ?

Thank you!

What extension did you use? Where you get it at?

Straightforward. Good job

Thanks to your video, installation was a breeze. easiest and essential mod!

So, I’ve owned a Pecos and a Brazos. One thing I noticed was the Lava Lock tuning plate worked insanely well on the Pecos and absolutely flopped on the Brazos. Odd, right? I’m now on my second Pecos due to needing one (sold my Brazos to buy a MB 1050. I know, it was a bad idea.) makes me wish I had added 16” of stack to my Brazos. My current Pecos has an Amazon felt gasket, LavaLock tuning plate, I’m super curious to see how performance will change once I extend the length of the stack. Current temps are quite even cooking but I still want more draw.

Thanks my man this is the best one I have tried so far

I’m about to purchase a Pecos. These vids are so helpful! Appreciate you!

Bro you seem sad

No aji panca? Missing out

I'm actually making a double-stack version right now. I found (made a bunch for a disabled vet friend like a decade ago) that double-stacking and using two triangles with 2x6's at the back makes for a much more stable platform. I also added two cross braces on essentially the same bottom stringer box, 1/3rd of the way across to take out the flex of the bottom box. Built him six of them in a day and he has them till the now. We picked up some 4ft x 12ft tarps at HF and they got bungied down over the side cross braces in the identical location to those you added. If you find a permanent home for it, try a double-stacked version. You wont be disappointed. Not too much harder to load, air flow is still good enough, and those that I built have survived hits from a tractor. (student driver, his granddaughter.)

Coming up on 8 years with my WSM. Still rolling fine. It also has many accessories both weber and third party. It's easy to use and clean. Bang for the buck I'd day Weber.

It's beautiful information. But can you also add an image with the dimensions of the metric system so people from around the globe can do this too? It will increase your views.

Is removing the baffle sufficient enough to make the smoker cook evenly? Or the stack extension is also needed?

Very well made video. Much respect. Great tips. Thank you.