Old Country - Pecos - Stack/Firebox Mod

[@DiegoOrtiz-jl1hg]

Great video! I thought most owners just removed the baffle and added the stack extension but this shows there are other options. Thank you.

[@allencefalu3983]

Tuning plates go all the way to the firebox.. it made all the difference in my Wrangler. 5 degree diffrence across the cooking area with the same inkbird you have. No stack extension for me.

[@3TRIALSBBQ]

Yes definitely feel like it will use the whole grate surface , just not sure how i feel about the heat coming from bottom. But it definitely seems to work

[@dondiesel1100]

Put the coils on the brick

[@enyceofnyc]

Nice video. Did you do anything to the baffle?

[@3TRIALSBBQ]

Yes I did , stay tuned for my next video

[@jeremynewman3553]

Does the fire brick make much difference. Does it use less fuel or hold temp better just wondering im looking at getting one

[@3TRIALSBBQ]

Actually does help keep the fire box hotter which is believe does help the fuel consumption, size of the splitz also matters im at about 1/4 of a split

[@dw.imaging]

Does the Pecos and the Wrangler have the same size firebox? I cannot recall. (You may not know… and that’s ok).

[@3TRIALSBBQ]

Not sure to be honest, ive never seen the wrangler but i believe fikscue has one ill take a look

[@dw.imaging]

@@3TRIALSBBQ It is not the same size. I could fit 12 bricks in the bottom of mine. None vertical against the back ball. In comparison to what you did, I had to cut 1” off 6 of the 12. I used the cut bricks towards the back. If I wanted to achieve the exact same thing I would have had to cut about 2” off 6 of the brick to account for the width of placing the 2 in the rear vertical.

[@acvjmv]

I reversed my deflector plate did the stack extension and it evened out the temps and expanded the cooking area by 90% ... The quality of the Briskets was improved 100% great Bark no burnt bottom always cooking fat side up now

[@3TRIALSBBQ]

Id be curious to see your bext cook if your willing to shoot a video, thanks for your advice

[@adamsmith6542]

You have pictures of this?

[@deelos2269]

What about welding some plates to top of the fire box

[@3TRIALSBBQ]

Great idea actually

[@jeremyroberson8676]

Where did you get the tuning plate

[@3TRIALSBBQ]

@@jeremyroberson8676 this one is made by lavalock , and its i believe specifically for the pecos but there are many options out there i believe. Unfortunately i did not buy this one it came with the pecos when i purchased it from the previous owner

[@rikscichlidaddiction25]

Would an offset be better than a smokey mountain?

[@3TRIALSBBQ]

That i cant answer BUT definitely a whole different taste compared to a traeger . Nothing like real wood/smoke taste . I have some videos coming up it takes takes time to learn the fire management but still learning. Ive heard many good things of the smokey mountains tho

[@rikscichlidaddiction25]

@3TRIALSBBQ definitely. I have a pellet smokey by camp chef DLX. I do like it. But the smokey mountain is better I think. I've been looking at offsets but don't want to spend the money if it's not that much of a difference

[@3TRIALSBBQ]

@@rikscichlidaddiction25 smokey mountain reminds of the kettle or big green egg . Heat from bottom but great smoke . The offset has the luxury of having smoke roll above and over , this offset i bought comes with tuning plates and a baffle that im not sure what it serves other than moving the hot spot towards the middle . Like i said many options but im hoping to learn this more. Soon ill be doing some trials and experiments see if the baffle stays or goes

[@rikscichlidaddiction25]

@3TRIALSBBQ I've been looking at the Brazos and pecos. I already have to many outdoor cooking items according to the wife. Lol. So I don't want to waste the money on something that's not gonna be a difference

[@3TRIALSBBQ]

@@rikscichlidaddiction25 lol brazos was what i was looking at myself then i found out about the pecos , definitely a good beginner size both better quality than the new oaklahoma joes and home depot offsets . For the price you cant beat the pecos . Unless you find a old oaklahoma joes with the old symbol and metal quality.

[@ronnyburns1875]

Take out that baffle!

[@3TRIALSBBQ]

We shall see

[@josephhorswell4839]

Lose the tuning plates. They're forcing the heat to come from under. You want to cook across the meat. Removing the tuning plates with move the hotspot to the smoke stack side.

[@3TRIALSBBQ]

I have a feeling your 100% correct

[@baldassassin8364]

I have a different offset, but it came with baffle plates and I took them out for this exact reason.

[@lawrencebecht660]

I thought heat rises

[@3TRIALSBBQ]

It does , but those tining plates keep the heat down to even lut the temps supposedly. In reality it radiates the heat from bottom vs over the top and back into the hot stack