Offset Smoker Stack Extension | Old Country BBQ Pits Pecos

Does size really matter? Well, let's run a few test and find out....
In an offset smoker, the fire creates the heat, but the smoke stack is engine of airflow. If it's too short, too narrow or too small, it hinders the smoker's ability to create good convection. Join me as we seek to find a way to improve the airflow, convection and use of a $400 Old Country BBQ Pits Pecos with the help of a $12 piece of stove pipe and a clamp.
Stove Pipe - $11.98 from Lowe's Hardware
www.lowes.com/pd/IMPERIAL-24-...
Special thanks to my barbecue pal across the pond. Be sure to check him out!!
Instagram/KZbin: @Wilsons BBQ
Franklin Barbecue: A Meat-Smoking Manifesto
www.amazon.com/Franklin-Barbe...

[@markbritton844]

Bro, you seriously need to keep making videos, these are very helpful!

[@fredgault4586]

Where can I find a stack extension

[@JohnJohnson-dj3fi]

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

[@mattappleton3247]

I did this mod to my Pecos after watching your video and it worked out great. Not only were my temps more "even" across the grate but I also never had an issue with "dirty smoke". Every time I got ready to add a stick it just lit right up and carried on no problem. I was even able to shut the door and I had more control over the temperature without "dirty smoke". I think Old Country BBQ should seriously consider extending this stack on future models. Thanks for making this video!

[@RaleighSmoke]

Great! Glad it worked out for you. I’m Still tryin get her perfect. I’m debating cutting out the heat baffle. Idk.

[@garylittles617]

From top to bottom how long is your stack all together?

[@tomwilliams6156]

How does this only have 66k views??? This was perfect in all ways. Dude nailed it on all points, even down to his cadence! You are a pro! Great production

[@markdephilippo1404]

Agreed

[@h.collier3544]

Fantastic video! I bought the newest version of the Brazos called the Brazos DLX. Big brother to the Pecos. Installed 2 tell-tru thermometers at grate level. First burn was to season and check for leaks and I had a lot of leaks. Got them seal up but noticed the same temperature differences you experienced. I struggled to smoke a chicken on it. I did the stack extension just like you and made another test run yesterday morning. I was amazed at the even temperature distribution. I used a digital probe for the middle section and was seeing less than 5 degrees difference across all 3 probes. I fired it up yesterday afternoon and smoked a chicken and it was perfect. I did find that building and maintaining a good coal bed was critical to minimizing temp swings. I'm now ready to try a longer smoke, maybe move up to ribs. Thanks for this video and all your effort!

[@RaleighSmoke]

Excellent! I hope you caught my baffle removal video! I’ve had some amazing results with the addition of that modification. Thanks again for watching!

[@LoneStarViking90]

Very insightful and helpful. I too have a Brazos DLX and this is just the ticket to even temps that I’ve been trying to achieve. I did remove the baffle first thing and that helped then I slid the tuning plate over in place of the baffle and its a perfect water pan spot. Thanks man. Keep up the good work.

[@ItsRyanTurley]

It was the... ‘You wanna argue with Aaron Franklin, be my guest.’ for me. Great video brother! 🔥

[@RaleighSmoke]

Thanks, Ryan!

[@GCRCFlyer]

Well done!

[@charliechumlea1396]

Dude, this vidoes was fantastic. Thank you for doing the legwork and sharing your findings.

[@RaleighSmoke]

Thanks! I appreciate the support!

[@arthollrah8436]

Recently purchased a Old Country Wrangler. Noticed that there wasn’t enough draft. So after watching your video, I copied your extension to pipe. Added additional 6 inches and pit now works great. Thanks

[@ThomasBrucefye]

Damn good video. I like explaining the draft by saying the gravity from the earth is pulling down all the air, that's how we get air pressure. Since the hot air is less dense, the cold air gets pulled down past it. Keeping the hot air in the pipe keeps it from spreading out into the ambient air and makes a pressure drop, the longer you make the pipe, the bigger difference in pressure you get up to a point.

[@RaleighSmoke]

That’s a great explanation. Thanks for watching and the support! 🍻

[@ryanpierce7739]

Excellent videos, and your tips all work!! I bought a Pecos two weeks ago and did all of your mods and tips… stack extension, baffle plate removal, fire bricks, even hacking the oven to get it to 150 degrees (you can count me for at least 5 views on each episode). After cooking brisket on a kamado for years, I just made the BEST brisket of my life! Nothing beats a wood fire on a good offset… Thank you!

[@RaleighSmoke]

Awesome! Glad to hear!! 🍻

[@coryplummer7015]

Fantastic job of explaining the draft affect. Haven’t seen another video that laid it out so well.

[@RaleighSmoke]

Thanks! I was searching for lots of answers online, but couldn’t find any good videos. I felt that this one was not only gonna help me, but lots of other folks too. Thanks for watching!

[@coryplummer7015]

@@RaleighSmoke I am WAYYY more interested in the "why's" than recipes. I love videos that show smoker builds, adjustments, and management. Thanks again.

[@RaleighSmoke]

@@coryplummer7015 - I totally agree. Thanks again!

[@brad_cornett]

I second this! The best explanation I have watched. Thanks for breaking this down. When will we see a brisket?? :)

[@jorgevilanova8023]

@@coryplummer7015 I also agree... Thanks

[@orangetuono38]

Great work and clarity of thought!

[@zkmullins]

Such an informative, easy to understand video! Thanks! Also, I dig the Edgar Wright-esque transition cuts!

[@KevinSmith-ie7ul]

Lots of potential here, you need to start using that thing more and posting brother. Don’t worry about having a perfect finished product, there’s something about learning along with you that’s super helpful. Watching Franklin is great, but everything he’s going to show is perfect... I’d rather see someone who is starting out and is showing what works and doesn’t work because that’s more helpful for beginners. I’ll be expecting an awesome brisket video very soon!

[@fiftyf1]

I really like the way you approach BBQ. Thanks for a great video!

[@RaleighSmoke]

Thanks, Don!

[@prestonbuffington954]

I loved how you explained the science behind this issue. Awesome video.

[@RaleighSmoke]

Thanks! I couldn’t find much information on it besides Aaron’s book, so I want to to lay it out and explain it to others.

[@jcsff2012]

Wow, one of the best mod videos I've seen. Great job

[@cummingsld]

Your videos are amazing quality and incredibly detailed. I love learning through entertainment. Great channel!

[@RaleighSmoke]

Thanks!!!!

[@donniewebb1792]

That's some good information. I'll definitely use this technique. Thanks.

[@d.andrewroberts2601]

I've got a 20" RD Special Marshal from Horizon and I'm totally going to give this a go. Thanks for the really clear info brother!

[@marcinrutkowski9075]

Another factor to consider is that the air draw depends on the temperature. You cant have it balanced for both 200 and 400. I use extended stack, drilled-through baffle and a water pan (even empty) and I move the pan depending on my temperature. I end up with short hotspot close to chamber entry (where I dont cook) at high temps and nicely even distribution at lower temps.

[@carltrano1325]

It’s hard to argue with facts!!!!!! awesome video.

[@user-px8rn9wl3l]

Really enjoy your videos. Just bought a Pecos and trying the stack extension! Thank you!

[@lawrencechesshire9410]

Wow! Excellent video! You really break it down and make a lot of sense. I love BBQ talk and you really know how to talk it thanks.

[@RaleighSmoke]

Thanks, Lawrence!

[@FargoFred]

Wow. I can honestly say i've never heard of your channel but that was a great video. i will be looking at the rest! thumbs up

[@RaleighSmoke]

Thnx!

[@nateheath1156]

Awesome video. So much science involved with cooking. Time to see some videos of some cooks now.

[@tonygonzalez2224]

Thanks for the great video demo and dropping all that knowledge about the smokes and airflow!🤠👍

[@RaleighSmoke]

Learning as I go

[@macEboy]

Nice detailed job with the airflow! Thanks I'm considering my first offset and the Pecos looks like the one.

[@snipezttd9828]

Very professional, very reasonable and logical! Like it

[@raymundofreeman6400]

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

[@ApollosChariot7]

Hello from Texas! Mad props to you guys getting into Texas style pits and BBQsmoking. The true and best way for real BBQ. To me smoking is enjoying the fruits of your labor and taking pride in the food you eat and enjoying time with friends and family And sure smokers are work, but in the end it's very rewarding. Knowing you just whipped up some kick ass Ribs or Brisket.

[@RaleighSmoke]

Well said!

[@pitbossross2542]

I really enjoy watching your videos and animations, and your explanations are on point. You and Mad Scientist are good at giving some of the science behind BBQ

[@RaleighSmoke]

Thanks, Trip! I don’t think I’m near his league, but I appreciate it.

[@spitfire5630]

I watched this vid several times. I have a Pecos. Have been considering doing mods for weeks and finally did it. Removed the baffle plate, insulated firebox w/ firebricks, and extended the stack 16” as per your recommendation…. WOW! The draw on this thing is amazing. I’ve been cooking on this thing almost every weekend since February. After the modifications it has made fire management so much easier. The fire burns longer per piece of wood and the temp is much more controllable and steady. This has greatly improved the functionality of this smoker. Thank you!!

[@RaleighSmoke]

Awesome!

[@greggardner1548]

That is probably the best Smoking - Barbecue video I've seen! Excellent job of explaining everything and was very interesting. I am thinking about purchasing an Pecos so again, That was excellent. Thank you!

[@peterleray6084]

I'm a boiler guy and adding some stack was the first thought I had with my grand champ xd.

[@jpatrickgreen]

Maybe one of the best produced and content videos I’ve ever seen on KZbin. Great job and thank you.

[@RaleighSmoke]

Thanks!

[@markdephilippo1404]

He explains in a way that everybody can understand us so glad I found your channel. Keep up the good work.

[@brettconoly8363]

Great job, I didn’t want to install heat plates either and found this video searching for stack extensions for the brazos. Great explanation, parts are ordered and I can’t wait to try it!

[@RaleighSmoke]

Great! I hope you caught my baffle removal video too!

[@AlexanderRios]

Great video. Ive been a student of this for a great while and your presentation of the material was perfect.

[@RaleighSmoke]

Thanks! I couldn’t find videos on this myself, so I thought I’d share it.

[@markdephilippo1404]

What a great video. Thank you so much for sharing. I am learning a ton.

[@RaleighSmoke]

Thanks! Glad it was helpful

[@johnlatimer4126]

Great video. Awesome job. You have saved me from having to buy an expensive Franklin offset

[@jorgearellano6923]

Very Informative video! I’m getting ready to purchase my first offset smoker and I’m actually thinking of the pecos my self! Thanks

[@stangfan93]

This video is so well explained, the graphic you used to explain draft effect was fantastic and you’re not rambling on about things that don’t matter. Thank you so much!

[@RaleighSmoke]

Thanks for the feedback! I appreciate you watching!

[@henricastelain4109]

@@RaleighSmoke truly the "not rambling on..." is key as he says. Clear, succinct, good editing all make for a great video. I'm subscribed!!

[@k8jun1]

Dude, you could have your own show…..that was great…..👍

[@sanosukep1127]

Literally smoked on the brazos for the first time today today was wondering the same thing.. thanks for the great video explaining this!

[@RaleighSmoke]

Yea, no problem. I was curious about it myself so I wanted to try a few things and share the results, plus all the science behind it. If you try on the Brazos, let me know how it goes.

[@kekoadavidson581]

You have a great narrator’s voice. Great information about the stacks.

[@RaleighSmoke]

I certainly don’t think so, but thanks

[@MrSnoe129]

Did this mod and I love it. Made all the difference

[@RaleighSmoke]

Cool! You should consider removing the baffle as well!

[@kaycee8377]

Great video! I'm a new pecos owner. I have a covered patio so I'm limited on the stack extension height, but you gave me some great ideas. Thanks!

[@RaleighSmoke]

Thanks, Kieth!

[@jacksblendrubsandseasonings]

Great video, good information. This helped me think through adding an exhaust stack for my 100 gallon Lang reverse flow offset stick burner. I'll post a short video sometime in the future to possibly help someone else in my situation. Thanks!

[@daryand]

Really insightful video. Thanks for this. And great post-production work, too.

[@RaleighSmoke]

Thanks! I appreciate it!

[@hasrinhairuman756]

As a pitbuilder Im totally agree with you.Good explaination 👍🏾

[@RaleighSmoke]

Very cool! Thanks!!!

[@dwhiting3766]

That was very cool video. In depth and informative. Learned something new. Thanks for sharing

[@RaleighSmoke]

Thanks! I appreciate the feedback. I definitely learned a lot making this video. I’m glad others are enjoying it.

[@johnb7566]

My brother. Your video presents real data to support theories. Well done man outstanding

[@RaleighSmoke]

Thanks!!

[@JackofWarr.]

Thanks man. Was thinking of doing this myself.

[@matthewmorales9023]

This is my third consecutive video view on your channel. You deserve a subscribe brother. Thanks for all the information and look forward to a brisket video real soon.

[@RaleighSmoke]

Awesome! Thanks, Matt!

[@jjm6187]

Great experiment! Thanks for sharing!

[@chriskelly436]

I watched this video several months ago. It inspired me to extend the stack on my Brazos. I have 2 small thermometers, 1 at each end, on my lid. Before I extended the stack the collector end used to run 40+° hotter than the fire box end. Now they run 10-15° apart. Good tip. Thanx

[@djgene5621]

Great video. I just recently bought an Old Country Pecos. Tomorrow's my first cook. A lot of people remove the damper plate, as well as extend the stack. I'm considering the stack extension, and placing fire bricks near the damper plate to divert the airflow back upwards. Wish me luck!

[@Beeper981]

Dude... This is a game changer!

[@joby7165]

Thank you for this. I was looking for a video to explain the stack height. I just ordered a brazos and your stovepipe hack is a cheap way to get valuable information.

[@RaleighSmoke]

Cool! See if it works for you. Some are fans and some are not. I recommend running it stock a few times before you add the extension. 🍻

[@claptinfan]

Awesome video man, I love the technical thinking and thought put into it. I just ordered a tuning plate set and think I may return it and try your idea. Much better total process solution. Looking forward to the next video and seeing how it’s working for you.

[@RaleighSmoke]

It’s not quite perfect, but it does definitely improve airflow. I’m actually debating cutting the baffle plate off too to really let the air flow

[@originalsource5856]

Loved video, great idea for improving airflow. Please do a cook with the extended stack so we can see how well it performs!

[@RaleighSmoke]

Thanks! It’s in the works.

[@edisonjohnson8638]

I’m really impressed with this video. I learned a lot even though I don’t own this type of smoker grill. Your reasoning on everything seems highly plausible to me. I hope more people with similar interests tune in. Time well spent!

[@RaleighSmoke]

Thanks! Very nice of you to say! I appreciate the feedback.

[@blephegor]

I own the Pecos and your vids helpedy last brisket cook. You helped me understand my pit better. I smoke a brisket every weekend. One day I will get it down perfectly. Everyone loves my food but I know I can do better. Appreciate people like you giving great insight.

[@RaleighSmoke]

Thnx! The more you do it the better you’ll become. These videos help me keep track of mistakes and triumphs. It’s good to know and remember what worked and what did not. Thanks for watching!!

[@joseruiz7822]

You got a subscription just off this video. Excellent video and it makes a ton of sense.

[@RaleighSmoke]

Thanks!

[@justinperry9206]

Thanks to your video I was able to even out the grill temps in a 20" cactus Jack without turning it into a reverse flow smoker using their baffle plate and shorter but wider stack.

[@RaleighSmoke]

Wow! Good to know! Thnx!

[@waynewheatley5472]

Great training class

[@brandiniron6112]

Very cool bud. Awesome real-time experiment!

[@RaleighSmoke]

Thanks! I appreciate the feedback!

[@quailstreetcoffeeroastersm6674]

Bro, your videos are money! lets also remember stack diameter will also come into play when deciding height. I'm now subscribed to your channel.

[@anarcticsummer]

I have same smoker over 5 years now. the big temperature difference was killing me, I have 3 thermometers all with different temps. This stack extension is exactly what I need.

[@iakazul]

Thank you for sharing this awesome idea!

[@RaleighSmoke]

My pleasure. Thanks for watching!

[@kog1609]

This is the best!! Thank you for doing it ❤️

[@RaleighSmoke]

No problem. Thanks for watching!

[@billrichards2177]

Great explanation and demonstrations. Also, killing it with the edits. Fun stuff. I got mine on Saturday. Did the burn off and seasoning... smoked pork shoulder on Sunday. It turned out great. Doing a brisket for Easter Sunday. Looks like I have a mod to do before then.

[@RaleighSmoke]

Thanks, bill! Let me know how the stack extension works if you try it!

[@kevinwashburn9677]

You’ve got a new Subscriber. Great job on the video. Just bought a Pecos 2 weeks ago. It’s my first true offset. First thing I did was add the stack extension, I added 16” to the stock stack height. Have you trimmed your stack height down or are you still running at the same height? I found that in order to stay around that 220-230 mark I had to dampen the stack quite a bit because it just wanted to run way too hot on the stack side. I managed to run a clean fire but it just seemed to me that I was having to run the fire really small. Any thoughts?

[@djdentley]

I just picked up a Pecos at Academy sports. I haven’t even burned it in yet. I’m doing this mod immediately!

[@Cookoutcoach]

Absolutely awesome bud! Love this experiment and solution sooo good lol 👍

[@RaleighSmoke]

Thanks man! Means a lot coming from you!

[@BBQ_JerrY]

Ty for this… we need more!!!

[@The4GunGuy]

Great, great job my friend. I'm looking at the Brazos and will definitely use your video to "tune" it. I like your calm demeanor and explaining things in layman's terms...Sub'd

[@RaleighSmoke]

Thanks!

[@EricsBBQAndMORE]

Very well done explanation of why this is a good modification! New subscriber here and a fellow OC Pecos KZbinr 😎

[@RaleighSmoke]

Oh, I’ve seen many of your videos when I was shopping for a Pecos. You still at the lake house?

[@EricsBBQAndMORE]

@@RaleighSmoke yep! I live here full time now! Thanks for watching and keep your videos coming...I should listen to my own advise on posting videos lol.

[@kellymccoy8500]

Great video with solid information

[@williamshelton4900]

Well done sir, I’d watch more of Your videos !!

[@RaleighSmoke]

Thanks!!

[@scottbillingsley6272]

So I’m 6 hours into a cook. The hot side definitely flipped to the stack side of the box. I’ve noticed that running with the door completely close the increased velocity of air through the fire box will pull the temps up quickly on the stack side of the box. At about 1/4 to 1/2 open I’ve gotten the best ignition on new logs. My brisket temp has come up steady at 159 last time I checked. I’m running around 275 to 270 as a target. I’ve had highs in the 280’s and then slowly settle back down adding wood when I hit 265. This has certainly changed the air flow. I want to try a little shorter to see if that holds temps across the chamber even better. Right now I’m at 34 inches with a 40 inch cook chamber. Great cheap mod to play with.

[@RaleighSmoke]

Sweet! Glad to hear! I appreciate the feedback!

[@scottbillingsley6272]

Ok, I gave this a run today on my new Brazos. Like any good experiment, it needs to be able to be reproduced. The control was much like you would expect, hotter at the fire and cooler across the grate. I had a 25-30 degree temp difference. I added the full 24 inch pipe which did switch the highest temp to the stack side of the chamber. With the chamber being 40" wide, taking off 6" put it at the right proportions to the cooking chamber. This did level out quite a bit, but the fire burned very dirty with the door closed, and with it open, the temps ramped up quickly. Now a note, I believe some of the pieces of B&B post oak splits I used were retaining quite a bit of moisture. And the splits were pretty big and nearly impossible to cut down due to being so wet. So I feel I'll need to repeat, but I did the the temps level out across the grate when I was able to control the fire with the right amount of fuel. Also my OC thermometer was reading about 25 degrees LOW compared to my electronic probes, which tells me I probably have a bum thermometer. I'll repeat this to gather more data.

[@RaleighSmoke]

Interesting. Curious to know how it works out.

[@2005Pilot]

Yep- you’re right- wood too wet. Let us know!! Thanks

[@allstarfitnessgroup]

Interested to hear if you've come to any conclusions.

[@tlj4330]

Excellent info sir. Going out and doing this mod this weekend.

[@RaleighSmoke]

Be sure to watch my first brisket cook on the Pecos for some additional info.

[@skater78207]

This explains a lot.. I was measuring my temp and my gauge on smoker read 300 and my probe read 250 like the heat was staying on top

[@michaelshoffner5343]

Giving this a go today on my Brazos. Thanks for the inspiration!

[@RaleighSmoke]

Sweet! Let me know how it goes!

[@TheLordIsAlmostHere]

Did the stack extension work?

[@kquintanar4u]

For me this was a the game changer. I was saving the money for a brazo now there up to 1199 from 999 but if I can do this much with the pecos and and enjoy the science and food then this is the video that made it for me. Thank you

[@RaleighSmoke]

Well, I will tell you it’s not full proof. You can watch my first Brisket cook video on the Pecos and see what I mean. It may require additional mods. Thanks for watching! I appreciate your support!

[@kquintanar4u]

Yes sir I will and thank u

[@dondiesel1100]

Yeah good video I learned that I got to add a 16" smokestack extension when I get my new Brazil's next week

[@RaleighSmoke]

Be sure to watch my baffle removal video!

[@kennygwalker]

I'm here with my new Pecos, getting learnt

[@mikewarren2324]

Man, great video. Somebody directed me here from a Mad Scientist video and this completely answered my question.

[@RaleighSmoke]

Very cool! Be sure to see my baffle removal video. The extensions did improve airflow, but consequently left a hot spot in the left of center which burned the underside of my brisket. The removal of the baffle solved that problem.

[@mikewarren2324]

@@RaleighSmoke Thanks, I've got a LSG, so no baffle, but now I'm curious about stack length. Haven't had any real issues with draw/draft, but good info to have anyway.

[@iBeKev]

Great video!! Now I’m in California and can’t get myself an old country bbq, so I’m stuck with modding a big box smoker for now. This is great information and I appreciate you putting the work in to test. Maybe I’ll order a pecos and pay the shipping

[@RaleighSmoke]

Glad you enjoyed it! Thanks for watching!

[@anthonymartins2454]

Thank you sooo much for making this video!! I did this mod with my Char-griller XD. I love my smoker but this was definitely an improvement. I have a 5" inch stack. I made it so I could slide the tube for tuning. My smoke chamber is 40" so I have my stack 36-40". You can actually here the fire roaring. Splits light quicker and fire burns cleaner!

[@RaleighSmoke]

Awesome! Good to know it worked for you!

[@chriskelly436]

Great video. I had an Old Country Brasos which is essentially the same smoker, just thicker walls.I got the same concerns from Franklin's book. I'm totally sold on your solution. I have already located a section of stove pipe at my local Home Depot. Will try to get this installed this weekend.

[@RaleighSmoke]

Awesome! Let me know how it works out for you.

[@davidmiddlebrooks929]

WOW! Explains a LOT!

[@Cranedewd]

Thank you so much for this video! I have this exact smoker that needed a firebox rebuild. I built it huge compared to stock and it seemed to do really well as far as temp throughout the cook. My problem is draw. The stack looked like a dang freight train as it was smoking but when I opened the firebox door the smoke choked me because there wasn’t enough draw I’m thinking. I’ll add some pipe and see what happens!

[@kevinjohnson4039]

Brilliant video!!

[@JPBBQ]

That was totally amazing. Man did i learn some stuff. Appreciate you sharing.😎

[@RaleighSmoke]

Thanks, JP!

[@bridgesgijsbers6349]

Dude this is fantastic! I've got a Lyfe Tyme that's VERY similar to the pecos, I'm gonna give this a shot. Way cheaper than a tuning plate, and I've also questioned the tuning plates. Can't wait to give it a shot

[@RaleighSmoke]

Cool! Let me know how it works.

[@DerbyBandit]

Dammmm best channel! Dammm KZbin took forever to send me here 😂 I’m gonna do this mod when I get home. Now I’m binge watching all the videos.

[@RaleighSmoke]

Thanks, man! I appreciate it. Hope it can be of some help…. and provide a little entertaining as well.

[@joeking4037]

Just got me a used Wrangler, like all your mods so far. Love your content, style, and Science. Will get Aaron’s book too. Thanks Homie. 🙏🏽💪🏾

[@RaleighSmoke]

No sweat! Thanks for watching!

[@joeking4037]

@@RaleighSmoke You got it!

[@2005Pilot]

You are gonna love that Wrangler 😊👍👍

[@joeking4037]

@@2005Pilot Thanks cooked some chicken wings and cross cut beef ribs. They both came out pretty good. Not too bad for my first cook. 👍🏽🤙🏽

[@KickBackKitchenBBQ]

Really great information here! We cook on a Brazos so this was incredibly helpful. Nice work!

[@RaleighSmoke]

Thanks!!

[@JustinLJonesLU]

Great video! I’m also in Raleigh and just got a Horizon classic over the weekend. After a few cooks I’ll experiment with the stack extension as well to see how that evens out the temps.