Old Country BBQ Pits PECOS | First Cook

In this video I attempt my first cook on an offset smoker, the Old Country BBQ Pits Pecos. Join me as I try not to make a fool out of myself and get through this initial cook.

[@kingdingaling1115]

Lotta respect to you amigo... really appreciate you sharing you experience. I have the same cooker, I've been cooking all my life 35+ yrs. And yeah you could have edited this to make you look good but instead you made a video to turk make everyone a better cook your experiences. Great job amigo. Very proud.

[@davidmiddlebrooks929]

Thanks man! Babe Ruth hit 714 Home runs BUT he stuck out 1330 times, Edison "failed" 1000 times before he got it right with the light bulb! We have all learned from your "mistakes", saving time and money! I'll bet you even learned a little from your newer videos!😁

[@Mad_Hat_Stickman]

I applaud you for posting this with mistakes and all. I think a lot of newbies (like myself) need to see this. Not every cook is perfect. Thank you!

[@RaleighSmoke]

Tryin to keep it 💯

[@williamshelton4900]

Most honest guy on KZbin

[@melrow3697]

Awesome video. We definitely learn more from the mistakes. Thanks for being welling to share it with us.

[@RaleighSmoke]

We’re all here to learn

[@davidbueso3840]

I gotta give it to you with your patience man. I wouldn't be able to hold up with a smoker giving me so much problems like smoke leaking, holes, small smoke pipe, and having to do all the fixing. I initially was going to get this offset, which is a great smoker, but I saved up for a year and ended with the workhorse 1975. Bro, I'm telling you, you'll love it. I recommend it for you! Especially someone experienced like you!

[@2005Pilot]

I LOVE MY WRANGLER 😁👍👍. Didn’t need the larger Pecos for my small family. Been smoking on it at least 2x a week since July 2020. Charcoal grate in main chamber for tuning, grill grate turned 90 in firebox and made a basket (with sloped sides) out of expanded metal from lowes for wood. Using 8-13” long can size oak splits.

[@kelvinhooks9399]

Awesome job with all things considered. I appreciate the wisdom you are sharing

[@gerardtorres8600]

Glad to see how you did not scrap this video. It was educational.

[@RaleighSmoke]

Thanks!

[@southtexas_gunslingin1964]

I just one myself. I went from a Char griller to a Pecos...lol I'm learning all over again. Keep smoking away. Thanks from South Texas for your videos

[@RaleighSmoke]

Thanks for watching!

[@danielholman1926]

Really appreciate this video and your honesty. I love to learn and I can tell you do too. We need more people making content like this.

[@RaleighSmoke]

Hey, thanks! I really appreciate it!

[@tonygonzalez2224]

Great video demonstrating some of the pitfalls of an offset smoker. One must really think about things like these before investing in one. 👍🤠

[@russellniebolt1493]

Hey, appreciate your honesty and transparency about your experience! We’ll all get better at this stuff.

[@bobbyv482]

Thank you for the video and your transparency 👍🏼

[@billrichards2177]

Good one. Thanks for the honest look at this.

[@riccogalan4287]

I’ve been wanting to get into a stick burner for some time now. Your videos help a lot! Thanks for all the insight. I’ll be pulling the trigger on an Old Country Brazos this weekend. Keep up the awesome videos!

[@warriorwithin9310]

Great video from start to finish. Look forward to your next one.

[@RaleighSmoke]

Thanks!

[@fgonzalez78959]

On my fire box i added a second vent right above that side door..wagon wheel style vent and its help with air draw to the cook chamber better. Since its more in line with fire box opening.

[@RaleighSmoke]

Interesting. From my understanding, it’s better, if fresh air comes from down low into the firebox to feed the fire.

[@skellym37061]

Great video Jon!Glad you are keeping things real!Keep them coming ! Excited to see what you can do with this smoker!

[@RaleighSmoke]

Thanks for watching!

[@bjlmc13]

Dude you are awesome and thank you so much for your videos!

[@berryhillbbq3977]

Thanks for sharing. Thought about picking up a Pecos for similar reasons. You definitely have me re-thinking the matter. Really appreciate how candid you were about your failure.

[@RaleighSmoke]

Rookie offset mistake.

[@malcollins611]

Another great video....one of my favourite channels

[@RaleighSmoke]

Thanks!!

[@conwayconart1360]

Quality video. Excellent job man.

[@desun75]

Thanks for keeping it real! I have always wanted to switch over to an offset so this is so interesting to me. I have friends who made the jump and said it wasn’t for them and went back to the kamado or WSM lifestyle. Thanks for posting- silver goat

[@RaleighSmoke]

Precisely why I didn’t want to spend a fortune. I’d love a nice hand crafted pit, but if I’m not using it much, it’s a waste. Time will tell. Thanks for watching!

[@EricsBBQAndMORE]

I also like to record my first cooks for the sole purpose of education. Showing others my cooking experience helps I think. Each time I rum my pit with a different protein I learn something new! Nice job!

[@RaleighSmoke]

Oh, indeed. Thnx, Eric!

[@southtexas_gunslingin1964]

Both of yalls channels are awesome. I got a pecos about a month ago. My first cook was ribs as well. The worst ribs ever...lol 7 hours and still not cooked all the way. I finally got me a thermometer for the door. Keep the videos coming from both of yall. Thanks!!

[@EricsBBQAndMORE]

@@southtexas_gunslingin1964 thanks for watching, I’ll do my best...this thing called life keeps getting in the way 😂

[@djroxc]

Love it! Great tips thank you!

[@stephanieg249]

Awesome video I agree with you people don't show the problems they have all they share is the success thumbs up

[@HeavyMetalBarBQue]

Hey Jon! Your statement at the end of the video is the reason why I've always liked You. You are real, you keep it real, and it's always been about the learning process. I admire that and that's what I thought all this KZbin crap was all about and why I got into it. But as I've learned.....it's not that way at all. It's all about views and making the sell. :-( For the Pecos...... you got your hands full with that thing. The biggest problem I see is the leaks. If it's leaking you won't get proper draw through the pit. If I were You I would invest in a cheap Mig welder and an angle grinder from Harbor Freight. After repairing the leaking weld seam underneath, fix the gaps in the cook chamber,... and then I would consider welding the lid of the fire box completely shut. You are loosing so much heat out the top of the fire box, and that's keeping that huge stack from drawing properly. With that size stack and proper draw, the flames should be pulling sideways into the cook chamber. You can tame this beast.......You got skills and can do it no problem! 👍 For the fire....try to stay ahead on maintaining the coal base. Using smaller splits added more frequently will give you a cleaner burning fire. 🔥👍 And as you saw when you left it unattended........once you loose that coal base......it's over and gotta start from scratch. Also think about replacing that plate the splits sit on with something like expanded metal for more airflow. Well....that's my two cents! 😁 Metal On My Brother! \m/

[@campmeatbbqcampmeatbbq7951]

Ditto Ken!!

[@HeavyMetalBarBQue]

Hey Thanks Jay! Maybe you can lend Jon that weed burner of yours to get his pit going. 🔥👍 Metal On! \m/

[@RaleighSmoke]

Lookin back at the video, I totally know what you mean about the lack of draw, Ken. I’ve heard that a taller stack will help, but that requires welding, which I know nothin about. I definitely want to learn though. Besides a taller stack, i know that folks say you can face the intake towards the wind, so I might try that. Unfortunately, moving it is no joy. The factory wagon wheels are straight junk. I’d love to add some rubber casters, but the welding.... Thanks for watching!!

[@jonascazares153]

Straight up analysis on the issues brother, spot on. I completely agree with you. All that heat loss is a huge factor that most guys don’t understand at first. Fire management as well is key as he unfortunately found out. Great advice on everything else you said. Obviously you’ve been doing this for awhile.

[@HeavyMetalBarBQue]

@@jonascazares153 Thanks! Jon will tame this Beast....I know he will! 👍 \🔥/

[@matthewmorales9023]

Nice video brother! Thanks for all the information/honesty and look forward to pulling the trigger on a pecos in the weeks to come.

[@RaleighSmoke]

Cool! Glad I could help

[@Barnettdan99]

Thanks for sharing!

[@kneesinthebreeze7417]

Good learning video for you and us the viewer. 👍

[@smokeyos2091]

I appreciate (and subbed) based upon your transparency. Thank you for sharing and being a learner out here! I’m sure someone may have suggested already, but you might consider using the current firebox plate as a tuning plate in the cook chamber and the grill grate in the firebox as a coal plate. It provides more airflow.

[@ToddWallaceTX]

Nice job for a first cook! I have a Pecos as well and took a few cooks to get the hang of it. I moved the plate from the firebox into the main chamber to act as a tuning plate, then move the grill grate toward the top of the firebox. Mine also had some leaks in the main chamber so I added some lavalock which sealed up the main chamber. I do use a small water pan in the main chamber. Looking forward to more videos and great pit!

[@RaleighSmoke]

I considered moving the grates around, but I wanted to see how it operated as it was designed. I may try the plate as a diffuser this next cook. Thanks for watching!!

[@MrSilvervw]

Fantastic content 👌 👏 👍

[@jdawg1835]

I could be wrong, but the thread pitch on that thermometer might be NPT (pipe thread). If it is then they are designed to screw in until they stop. The shaft that is threaded will have a slight taper to it.

[@RaleighSmoke]

Someone else mentioned that a while back. I believe you are correct. Thanks for the info and watching!

[@6Sisu9]

I recently bought this pit from academy for 499.99+tax. And for less the $50 on add-ons, it's a great pit!

[@RaleighSmoke]

Yeah, the prices have inflated like everything thing else, but it’s still good for what you get with a few cheap mods.

[@elipolancojr3219]

Looking at this smoker too thanks for video bro.

[@brianmcgee7570]

Good job. Love your videos. I’m thinking of getting a pecos. I have a masterbuilt sportsman elite right now and it does just ok. I really miss having a stick burner

[@campmeatbbqcampmeatbbq7951]

Raliegh Smoke just bought himself a new Tractor Trailer and he is just easing it out on “The Road To Ribtown”. Good luck John and it will be fun to follow the progress. J

[@RaleighSmoke]

Lol! My daughter actually calls it a “Choo-Choo”, so.... “ALL ABOARD!!”

[@jakecastillo6440]

Good stuff brotha! Always learning when it comes to bbq. I’m looking to get one at my local Academy soon!

[@BrisketMedic]

i really appreciate your honesty with this cook, it would have been easy to edit and cut and make this look like an easy, good cook. Thanks.

[@FuzzyLumkins420]

Great video think I’m ordering one soon

[@MikeKelly87]

Just want to share my experience. Don't have an Old Country but I did buy a hand welded quarter inch steel offset from a local mom and pop. What I've learned coming from a Weber Smokey mountain is that grate level temp is higher than the temp of the air passing over the meat. My grate temp probe will say like 300 when my lid thermometer (maybe 4 inches above grate level) is between 225-250. I think airflow also plays a role. TLDR I've learned to cook hotter on the offset than I would in the WSM otherwise it takes way too long.

[@RaleighSmoke]

That is definitely true on some offsets. Aaron Franklin’s 500-1000 gallon smokers have such good convection or air flow, it actually cools the meat, thus requiring him to cook at hire temps. It’s possible here maybe, but I’m not too sure. Seems like it doesn’t draw enough to cook things that much. I seem to think the swings in temp were greater than I realized and that was part of my downfall.

[@fiftyf1]

Thanks for posting this! I appreciate your honesty. I am looking at a Brasos, but may need to formulate a plan b just in case smoke leaked out all over, as was your experience. I know the Mad Scientist loves his Brasos, and thought I wanted one based on the welded seams. Merry Christmas!

[@RaleighSmoke]

While I can’t specifically speak about the Brazos, I do imagine they are quite different in build quality. Seems to me the Pecos is like a Geo, while the Brazos is a Cadillac. I would though definitely want to put my hands on one in the store and inspect it before I pulled the trigger. $1k is a lot of money. Thanks for watching!! Merry Christmas to you as well!

[@preparedliving]

Subbed to you just because of this video . I want to get an old country soon and respect the truth brother great video

[@RaleighSmoke]

Thnx!

[@trevorbraden5448]

Look at the grill master grand champion XD before you make a decision...... you get more for the money and better overall built...... they look really similar...... I almost bought this one but after tons of research I went with the XD and I promise you you will be happier with the grand champion........

[@whiterationalism4253]

Repetition is the mother of skill.

[@tracycastleberry9040]

I was seriously considering getting that same pit but after watching several videos decided it wasn't the one for me. First I don't want to cook for hours and hours, when I do a brisket I do it in my dutch oven with coals on top and bottom which only takes 3 to 4 hours depending if you want it still firm or almost falling apart, then finish it on a pit to get the smoke flavor and bark. Not that I cook brisket that much. Second I want direct heat for chicken , burgers, sausage pork chops and such and the small side pit is not big enough for the volume I cook. I don't like spending all day cooking. Thanks for the video it reaffirms my decision not to go with it. P.S. Brisket in the dutch oven melts all the fat away and the meat is still moist.

[@fikscue]

I usually put the water pan inside the cook chamber just above the baffle - never tried the pan on the firebox method. You will find your groove with the Pecos in no time!

[@RaleighSmoke]

I’ll probably try that next time. In the box is weird, but I figured I’d try it. I was wondering about your set up. Was having the fire/coal grate higher better for draw into the cook chamber? It definitely would heat up the lid tho, which is why I assume you had steal plates welded on the underside. Just curious. BTW, your new offset is amazing! Maybe one day I’ll take the leap. 🍻

[@fikscue]

@@RaleighSmoke I wanna say yes on the better draw, but I did it mainly for 2 things: Better airflow compared to the stock coal grate since it now sits higher so I get better flow from the bottom of the coal as well. Also easier cleanup on the ashes with the higher clearance. Thank you! Something new to learn about smoking. I'm just glad my wife allowed me to get the tank haha

[@ignoranceisnotatrend4669]

Raleigh smoke? One of my hacks if my fire dies down or go out is keeping lighter fluid , charcoal, or lump charcoal on stand by......................lay down a little bed of your choice and a split of oak or pecan get pit temp back up and keep SMOKING BABY 💯💯💯💯💯

[@joer1757]

you have the right attitude... learn by mistakes... and all said.. the mistake wasn't that bad.. looked tasty

[@LigglesHoneycut]

Can definitely tell you’re coming from a WSM background if you’re running errands during a stickburner cook sesh 😂 I admire the honesty though. Stickburners demand your attention and for me, that’s half the fun of it. I’m willing to bet you won’t soon leave the house again while operating the Pecos, and I’d wage a fair amount that your next cook will be more of a success because of that. Keep at it man. Stickburners are very rewarding when you give them the attention they require and deserve.

[@TheDadPenfield]

Several pointers. Your grill needs to be seasoned. This will take several cooks to get the smell and taste right. All smokers leak smoke. You do not want a smoke proof seal, especially with sealants that will melt and affect the taste. The purpose of the smoker is to give it a smoke taste. Once that has been done you can take it to the oven wrapped in foil to keep it from drying out and get it to temp with a constant oven temp. Make sure you use a roasting pan or you will get rib or brisket grease all over your wife’s oven. You can never leave a smoker unattended. Temp regulation is a full time job. 7 hours is about right if you want smoked ribs. Briskets can take up to 24 hours.

[@Bria.L]

Broooo, that bung for the thermometer is pipe threads, it’s not designed to screw in all the way! It’s designed to lock up for a tight fit! Hope this helps!

[@RaleighSmoke]

That would explain it. I just wish it would go in further. It looks ridiculous. I might get a cheaper analog from Old Country. They have one that’s adjustable. I might install the Tel-Tru on my WSM. Thanks for the help and for watching!

[@themeatstall9001]

Each pit had a learning curve. Great video brother. Im from NC as well. Keep smoking potna.

[@RaleighSmoke]

Yes indeed. Especially leaky thin offsets. Thanks for watching, brother!

[@bridgesgijsbers6349]

I have definitely gone on an errand thinking I have roughly 45 min or an hour, and come home to a dead fire. I think something that might help is splitting your wood into smaller pieces, the pecos has a good size firebox, but it's still not quite big enough (in my opinion) to take full splits. If you cut them into half that size I think it would help you control your temp. Your heat curve might shorten and you'll find yourself putting a split on more often, but your coal bed will remain plentiful. I run into issues where I put too big of a piece on and by the time my temps indicate I need to put another split on, I don't have enough coal bed to support lighting my next log. So maybe have a bunch of small pieces you can use to keep feeding, and the occasional big piece for when you need to run an errand.

[@RaleighSmoke]

Great advice! I think you’re correct. I used smaller splits on my second cook. Video is coming

[@2005Pilot]

He IS Right!! Smaller= cleaner fire, more frequent adding, lower temp swings, easier to maintain and keep good coal bed. Larger split will absorb a chunk of your coal bed just trying to catch on fire unless wood is Really Seasoned

[@bridgesgijsbers6349]

@@RaleighSmoke I just picked up a Lyfe Tyme Two door pit. It's super similar to the Brazos, almost the same design. My first smoke went shitty on it also. I tried a 9lb brisket, and I honestly cannot tell if I over cooked it, or under cooked it. My gut tells me I actually over-cooked the Flat, and Undercooked the point. Still tasted amazing though, the flat was just slightly dry, and the point wasn't as tender as it should have been. So we're learning my dude! If I learn anything I'll throw out suggestions. I'm thinking about getting a channel going also so I can get more integrated in this community.

[@RaleighSmoke]

@@bridgesgijsbers6349 - The first brisket I ever cooked came out perfect. The two after that… terrible. I learn something every cook & doing videos was one of the ways I learned the most. It forced me to do a lot of research before hand and even if I messed something up, like I said, I still learned a valuable lesson which I could share with others. There are definitely some good brisket videos out there. You can take bits and pieces from each person. I think James @ Aim’em & Claim’em Smokers, Jeremy from Mad Scientist & Harry Soo have some great advice. I hope to put it all to use soon and a get a brisket cook under my belt with this offset. I just have to find a day or night when my wife won’t mind me spending 14+ hours outside tending a fire. Lol!

[@bridgesgijsbers6349]

@@RaleighSmoke first thing people seem to do with the old country is use the firebox tray as a baffle plate and then modify the smoke box with a grate that will allow the fire to breath better and let ash fall through. I just did this with my smoker. It gets hard keeping your fire breathing when it gets smothered in ash. I made a carolina pork butt this weekend and it came out f**kin dope! I've learned a lot from Jeremy at Mad Scientist also, I love all his videos it's also cool to see how his technique varies from his old vids to his new vids. I also watched the Aaron Franklin bits, and I have "master class" and watched through all of that. So much good shit on youtube. Happy cookin man, I subscribed so you'll see me in the comments again :D

[@steveos4287]

Thanks for the honest review. I am thinking about getting a Brazos and this was exactly the type of review I was looking for. I am out here in Rocky Mount, NC. May just save a little more and get a Lang 36.

[@RaleighSmoke]

If I were you, I’d look at Workhorse pits. Extremely well made and not too expensive

[@LigglesHoneycut]

I’ve currently got a Lang 36 and it’s incredible. But also currently saving for a Workhorse Pits 1975. The Lang is incredible but it’s a radiant heat cooker and I’m looking for more of a standard convective rig. But the Lang isn’t going anywhere. Because it cooks meat incredibly quickly at 275° and sometimes that can be very clutch. Lang is an excellent cooker.

[@markdephilippo1404]

My first smoke was ribs too. They were in there for eight hours and after that they were still were not done lol by finishing them in the oven. My neck smoke was ribs again, but I started them in the oven and then finished them in the smoker lol that’s the story of my first smoke. The end.

[@RaleighSmoke]

We’ve all got to start somewhere. I have many bad first cooks.

[@rowef]

I like your style

[@RaleighSmoke]

Thanks!!!

[@210pitmasterjoey]

Interesting, I had my old country for a while took awhile to learn but got it down 3 hours cook time for hella great ribs

[@RaleighSmoke]

Ribs can definitely be done in 3 around 300°. I prefer them though at 225-250. This cook was way too long. Shouldn’t have taken more than 5. I think I’m getting the hang of it though. Thanks for watching!

[@enriqueparedespinel1694]

Keep your vids as informative as this one.

[@RaleighSmoke]

I’ll do my best.

[@GroolDog666]

Respect your honesty. Sounds like a fair amount of user error. I'm no expert but I've learned and gotten pretty good at using an offset and the one thing I've learned is to never go too far away from the pit. Anyways I've been thinking about getting this or a wrangler and this was helpful for me as well as your other video... Seems like if you are going to get this offset you need to go ahead and make some of the modifications you see online.

[@trevorbraden5448]

Man next time crank your heat up to 300 to 325....... screw that 200=250...... don't let it dip past 275 ...... for the first couple hours then wrap for 2 hours, and don't go above 275 or 280 if you can help it..... if you are using anything with sugar in it...... I learned that the hard way........and then last hour you can go lower finish with about 250 if you are putting sauce on it....... I'm pretty good Friends with a couple pit masters and they schooled me on those temps..... your ribs will come out amazing......... Not judging ya though learning a new grill is tough 🤘 Happy grilling......you should have seen my first rack about a month ago spent 6 or 7 hours cooking and burnt the living crap out of them..... they where like gloss black😀

[@LouisatRshackBBQ]

Very informative video. I have thought about purchasing a old country offset for the cook shack. Shipping is a killer to WA state. Look forward to your experience with this cooker

[@Bria.L]

Buyer beware, buy in person, OCpits are hit or miss. I had to return one because of poor construction. Not saying there bad one bit, please don’t take this comment as a dig.

[@RaleighSmoke]

@@Bria.L - True statement. Wherever they build these pits, they must allow drinking on the job.

[@victorbenner539]

Louis , I live in SW Washington state on the Cowlitz river. Anyway I ordered my Pecos for a May delivery in 2019. The second one was fine. But did me saying the " 2nd one" catch your attention? The first one was damaged do to not being shipped properly. I mean it was so messed up that it was going to take a fair amount of work to fix. But they did take care of me. Infact,in the end they decided to just give me the damaged one also because it wasn't worth sending back. So someday I'll fix it and have twins. In the meantime, the Pecos is a great introduction offset smoker with a great design. But for ease of use I recommend the 22" wsm. And if Harry Soo can win all those bbq championships on the WSM why mess around with the Pecos? Good luck. Oh,and I have gotten my wsm to the point I can walk away for 8 to 10 hours and it's still going great. Add one of these new fire controllers, a aftermarket door and fire basket from Cajun Bandit and you can sleep all night and have you're brisket ready in the morning. I love easy. Have a great day.

[@masaigeraghty3525]

Thanks for video i was looking at that smoker n the char griller champ xd ..I think I made up my mind.

[@RaleighSmoke]

🤔

[@RaleighSmoke]

Thanks for the feedback! I’m curious to know which one?

[@dondiesel1100]

You had me at $60 prime brisket

[@RaleighSmoke]

Not anymore.

[@lynndollar1013]

The gaps at the bottom of your cook chamber door, are due to the door having " sprung " . My Brazos did the same thing. The lower left corner of the door had a huge gap, maybe 3/8 to 1/2" . I put RTV sealant on the top and sides. I used an Oklahoma Joe's gasket across the bottom, because the gap was so large. Even after that, I had leaks along the bottom. I then added two clamps to the lower corners of the door, and that did the trick. Fixed it. This is the clamp I used www.amazon.com/gp/product/B06XSVQJL2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 The door " springing " is a common problem with pipe smokers, even the most expensive smokers have this problem. Sonny Moberg says its how they roll the pipe, sometimes its uneven, and when the door is cut out , it relieves pressure .......... at least that's how I understand what he's saying . Moberg puts three bars on the backside of the door on their $4,000 backyard offset. Sonny explains here kzbin.info/www/bejne/nXOxiWlvnceKo68

[@axelsilvajr]

7 hours is a pretty normal time id say, usually its 3 2 1 for 6 hours and usually at like 275 but you went in the lower heat zone like you said and had a chamber at 250. Im sure you know this now since this video is a year old. Still looks good!

[@LDQBBQ]

Your splits are way too big IMO. In my Old Country Wrangler, I typically run a 2 log fire with smaller splits. Yes, I do have to check the fire a lot, but it's fun. The water pan in the cook chamber seems to keep a more even heat too. I haven't tried it in the fire box, but with it over the direct heat it might boil the water more quickly perhaps negating the benefit of a water pan. One last thing on splits-by cutting your own wood invariably you'll wind up with a wide variety of sizes. This can be good because they all have a job given the size of your fire. A small shard of wood might be the perfect bridge between two splits.

[@jeremynewman3553]

My Pecos from the store no mods stack all open and door open has the hot spot on the stack side med in the middle cold on fire side

[@Jdublifter]

Low heat?

[@Gladiator1972]

Hey man, do you think the Old Country Brazos DLX is worth the extra money compared to the Pecos? it's currently $1300 at Academy.

[@RaleighSmoke]

Personally, I think if you’re gonna spend more than a grand, just put it towards something better like a Workhorse, Franklin or a custom job. Stick burners are a lot of work. If you’re all in, go all in. If you think you’ll use it once and a while, the Pecos is a good buy (with a few mods).

[@victorbenner539]

The Pecos is,like you said, a good introduction offset. It's NOT a walk away smoker. Even a fantastic LSG offset is not a walk away smoker. They still need to be fed about once every hour. If you want walk away go with vertical smokers. Starting with the Webber WSM ( I have two 22" WSM'S, love em.) OR how about LSG'S Insulated Vertical Smoker. The large model is supposed to keep a temperature of 225°f for 30 to 35 hours on one full basket of brickets. I'm getting mine in February to help me with my catering. I will point out it's not for the backyard cook,very expensive so go with the WSM.The thing is, when you wrapped those ribs why did you try putting them back in the smoker? They aren't going to get " smoked" anymore? Next time put them in the oven to finish. And I do my baby backs between 250 and 275°f and they are done in 1.5 to 2 hours. Babyback's are very forgiving and can be smoked much hotter and faster than spares. You can even go to 300° f and they will be fine. But DON'T walk away because that's how to mess them up. 😄👍🔥

[@RaleighSmoke]

All good points. I own 3 WSMs and love them. I got this offset just for brisket. I’m learning some new stuff so, it’s worth the knowledge, but there’s no doubt that it’s a lot of work and not fuel efficient at all, especially with a non-insulated fire box. I’m still happy with it though. Hard to be upset with a $400 offset

[@2005Pilot]

@@RaleighSmoke NOTHING like burning REAL WOOD!!

[@MrSoonermadman]

I know I’m late to this party but I have to disagree… but willing to agree to disagree, true smoked bbq ribs should never see the inside of an oven. Yes, after a wrap, smoke part of the cook is done, hell after the first 1.5 a 2 hrs smoke is done, but again, ovens and smoked ribs don’t go together, lol. Just my opinion. I know for a fact that you can cook competition winning ribs in the Pecos Offset. I have this same smoker, it’s a full time job managing the fire and temp, but I love it. It’s a love/hate relationship

[@victorbenner539]

@MrSoonermadman to quote Mr Harry Soo " it's not the pit, it's the pitmastet" The thing is some cookers are just easier to use. Or more fuel efficient. What works great in say Texas might not be so much in Wisconsin or from where in Washington state in the winter months. So when it's damm cold outside I love my Lonestargrillz Large Insulated Vertical Smoker. If it's the warm time of year and I have just a lazy day around the house I'll feed splits into my Pecos. But I'll be dammed if I'll be outside in freezing temperatures feeding the Pecos every 30 minutes or so all day OR all night long. This is why some of us have several different types of smokers. Like how many folks only have one knive? 🤔 So every one have a great day 🌤 🔥😀

[@ahmondeboxley2950]

How are doing jus looking at your videos I have a question I have a 150 Gallon smoker with a fire box and my stack pipe is on the top of the smoker and I'm being told that it should be on the front of the smoker my is not a reverse can you give me so advice

[@RaleighSmoke]

Imagine turning your smoker upside down and filling it with water. Would the water collect in the cook chamber or just flow right out the stack? Hot gas is much like water in the way it flows. That’s why the exhaust should be Position opposite of the firebox and draft from grate level. That way the hot gases can flow up into the cook chamber, over/across your food and out the exhaust.

[@ahmondeboxley2950]

@@RaleighSmoke thank you alot for getting back at me another question is a 5 inch pipe to big for exhaust

[@RaleighSmoke]

@@ahmondeboxley2950 for a 150, I think not

[@chriscabel8924]

I am watching your posts on your mods For your old country smoker. Do you believe that the throat of the smoker is too small and if so how big would you make it

[@RaleighSmoke]

I don’t. If the chamber was larger, like maybe 90 or 120 gallon plus, it would make more sense to have a larger throat. The Pecos and Brazos are roughy 45 gallons. I just don’t think they need all that extra heat to fill the cavity or chamber.

[@chriscabel8924]

@@RaleighSmoke Thank you for your reply good nighthere's not a lot of info on the Brazos for mods. I've been considering putting a smoke collector on my smokerTo help with air flow and convectionI seen someone else do one With a 4" schedule 40 Pipe 42" longVery similar to the mill scale smoker smoker I would love to hear your thoughts ayour thoughts about changing the smoker in this fashion thanks again for your reply I love your videos

[@RaleighSmoke]

@@chriscabel8924 - I think a collector is a great idea if you can weld or know someone. You can see it done on “Mike Brown BBQ”z.

[@publicprofile1]

Seems like it would be a better a boat anchor.

[@tremaynemyles8276]

I was told the more you cook on it that the leaks in the cooking chamber become minimal due to the seasoning you get from multiple cooks

[@RaleighSmoke]

Time will tell. The gaps in the metal that support the door are rather wide. I overlooked it when I bought it. I have some extra gasket, so I might try that and see if that does the trick. Thanks for watching!

[@tremaynemyles8276]

@@RaleighSmoke do you think you'll post a video showing you filling in that gap?

[@RaleighSmoke]

@@tremaynemyles8276 - certainly, if it works (meaning it stays in place). I’ve got a ham to cook for New Years. I’m planning to use the Pecos. 🍻

[@davidfairclothoutdoors8337]

Keep working at it. I've got a pecos as well. I run straight hickory splits in mine. Only mod I've done is cut out the lip where the exhaust stack attaches to the cook chamber. The opening in the cook chamber is only 4.5" so I opened it up. My largest cook was 5 pork butts & she ran perfect. 9.5hr cook. I wrote a post about it with pictures www.smokingmeatforums.com/threads/worried-about-temp-differences-in-offset.295778/ NC native here. Wilbers got some pretty good bbq.

[@RaleighSmoke]

Interesting. Great information in your write up of the multiple probe test. It makes sense and goes along with what others had said about there being three zones of heat. I think the top being much hotter is due to a lack of enough draw from the stack. I’m running some test on an extension now. Interesting results. I’ll hopefully post it this week. I tried the tuning plate hack w/ the old fire grate in my last video. Thanks for watching! P.S. - I haven’t been to the “new” Wilber’s, I believe they have a lot of the old staff, so I’m sure it’s still great. One of these days I’ll get down there.

[@davidfairclothoutdoors8337]

@@RaleighSmoke I'm very interested in how this works. There's only 2 things left i want to do with my pecos. 1) extend the exhaust 2) add an upper cooking grate. Even if extending the exhaust doesn't fix your temperature 100% it will create a lot more convection which will help with color & cook time. I've tried the tuning plate thing & it does help with the center warm zone but you loose some convection. I'd rather more air flow and occasionally move meat if I got a full cooker. If its not full then I get options with bottom heat, top heat, warm zone, cool zone. Either way great smoker. Does an amazing reverse sear as well...

[@ralphr6650]

This smoker has a poor draft, which is hard to maintain lit logs...basically, have to leave fire box open, where you might lose some heat going into chamber...get what you pay for...poorly designed smoker...might just get rid of mine and pay more for a well built smoker, at least quarter inch to retain more heat...awesome video!!

[@RaleighSmoke]

Thanks! Yea, it’s definitely harder to use since it’s not well insulated. A taller stack would certainly improve the draft. I might see about getting that done. For $400, it’s hard to complain too much. Thanks for watching!

[@ralphr6650]

@@RaleighSmoke yes, thinking of modifying it(longer stack)...will weigh my options

[@chriskelly436]

I see you are wearing a Willie's hat in this video. I saw last week that he passed away.

[@RaleighSmoke]

Yea, he was a legend.

[@GB-cj3ok]

Man don't feel (frustrating isn't it) bad the exact thing happened to me with my new Pecos (also applied the gasket strips the exact same way). Cook ribs,, brisket flat and chicken thighs which i felt it took waaaay to long to cook. Its hard to maintain temp in a grill that size with the temp diffrental so off. I think its the design of the actual offset section. I'm going to say I contacted Old Country to order another coal plates to use as a heat defuse to even it out. He did contact me and told me it would cost $25 plus s&h. Haven't gotten it yet but this guy on youtube said it did the trick for him. In my opinion I wish I would have kept my OK Joe offset (I traded for this as it was bigger @ Academy where I buy all my grill needs like you apparently 👍🏽) or bought the OK JOE BRONCO. I'm going to try out a brisket only next time and see what happens, been using my Assie since my last cook 3 weeks ago. That OK JOE BRONCO will be in my arsenal real soon. PS I ALSO BOUGHT A COAL BASKET SO I CAN USE THE ORIGINAL COAL PLATES AS HEAT DEFUSERS

[@RaleighSmoke]

There’s definitely some weaknesses in this cooker (quality and thickness), but for the money I’m not too surprised. With every pit, there is a learner curve. I honestly feel like the biggest hurtle is the swings in temps. If the swings in temps, like waves in the ocean, were stretched out, we’d see why [our] cooks took so long. Lessening those swings, I think, will bring the cook times back to what [we’d] expect. So, I’m gonna work on it. Let me know how you like the bronco.

[@dondiesel1100]

I've watched this video multiple times the second mistake besides the $60 prime brisket is you ran an errand and you walked away from your smoker that's a No-No

[@RaleighSmoke]

If you watch it multiple times, you know that I cooked ribs. Not brisket.

[@nathandaniels8459]

Run at 300⁰

[@RaleighSmoke]

Thnx

[@DRagland1307]

CLOSE THE FREAKIN' FIRE BOX DOOR!!!

[@RaleighSmoke]

😆

[@chriskelly436]

* Wilbur's

[@theoldshooter5631]

I hear so many guys on YT drop their lid and say I will be back in a few hours to check on it. Seriously? Never worked for me. Im not implying you have to hover over the smoker but walking away for hours just isnt in my cook scheme.

[@staffordduecker665]

First cook should be a pork butt. Hard to screw them up and the cook time is long enough to start learning how the cooker runs...

[@RaleighSmoke]

True, if you’ve never cooked before. I just wasn’t wanting a 10+ hour cook for the first time on this particular cooker. I have many other smokers that cook shoulders easier and better, IMO. Thanks for watching!

[@chrishabgood8900]

After a few times I found I had to cut the splits in half so the temp would not rise as much.

[@RaleighSmoke]

Yep. Burping the firebox lid a tad can help too w/ spikes in temp.