Dude... a pit review, mods, science visuals, biscuit tests and a brisket cook in a ten minute video? Bravo!

Once again, great video- nothing but truth from this guy. Humble fella

LOL! I love the sequence with the PITA (Pain In The Ass) comments. Awesome video man! You've making me think about trying a brisket without a baffle.

Your content is so underrated. The way you broke everything down to the number of different combination of experiments you ran and actually applying it to a real cook, really awesome stuff. I have a Pecos and had trouble with getting enough airflow/drag for B&B pieces so your stack extension video was 👌🏼. I have no doubt that if you continue making new videos, your channel will boom.

Just picked up an OC Brazos and found my hot spot and temp fluctuations. Thank you for the work you've done. Saved me a tone of time and frustration. Like MS BBQ said, Top Notch!! Subscribed.

Outstanding job sir!!

You have done an amazing job on this video dem. Thanks!👍🤠

This is amazing! THANK YOU from Switzerland!

This content is gold. Keep it going! Subbed

Im really enjoying the Mods videos for the pecos. Ive been considering picking one up, and seeing a brisket come out like that, it is just pushing me further that direction, including doing the mods early on. Thank you for these!

Great video! Straight to the point no extra nonsense just helping us backyard smokers learn from your experiences to improve our knowledge and skills. Thank you brother!

Finally got the material together and the time to do this modification to my old faithful Pecos....Can't wait. Thanks for taking the time to put all this together and share. 🍻

Great work and the brisket looks super mouth watering delicious..... keep the videos coming.....

Most helpful tutorial; enlightening, in fact. Thank you.

Damn dude. Loved it. Binge watching to catch up!

Very thorough test and so well presented!

Another great video. Really enjoy these experiments you do.

Dude, fantastic evolution in your production quality. Absolutely incredible content. Seriously man, keep doing what you're doing.

Great video. Love the honesty from your previous videos. Also showing how relatively easily you can use a moderately priced smoker to run "similar" to much more expensive ones... definitely going with this route. Seriously please keep putting out videos.

I appreciate the time you put into this video I wanted an offset but did not want a COS even tho that's all I could afford. This cooker and your mods make it a definite "maybe" /cheers.

What I like about you is how you explain everything and your ( honesty) well done sir!

Awesome video content. Getting ready to upgrade my smoker.. very helpful info in a concise video.. and at the end of the day if you are happy how your cook comes out is all that matters!

Excellent video! Nice cook too!

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

Thank you so much for your videos! Keep up the great work and smoke on brother!

Fantastic video. Well stated. Great information. Very very good job brother.

This is such a great video! I’ve been doing a bunch of testing with my 1975 so can relate, but your video production and flow is top notch!

Such a great video! Thank you so much - this saved me so much time in getting to know my new smoker

love this. End result looked fuggin great

Great job! The brisket looked awesome

Man, I'm not subscribed to more than a half dozen YT channels, but with this vid, I'm subscribed to one more. Picked up my Pecos smoker, LavaLock, analog thermometer, charcoal chimney, smoker seasoning oil, catch can, etc, all this afternoon, and I'm ready to get after this sport! I've done two brisket on a borrowed smoker and they turned out well enough I was hooked. REALLY looking to get good at this now that I'm finally in possession of a smoker full time. Thanks for all your hard work at this brother, keep up the good work.

I did the stack extension after your video and it's improved a bit. Will give this a shot now too. Thanks for the videos 👍

I enjoy your videos - really like that you break down what's going on with the pit as well as the meat. I'm considering a Pecos and feel like you've put me 2-3 cooks ahead already. I appreciate your effort, thank you!

KZfaq gave me this video as a suggestion from watching Jeremy. Glad they did. I'm now a subscriber.

Great vid! I welded a collector and 36" stack from top of collect on my New Braunfels smoker. Smoker works great now and I enjoy fire management now and cooking .

Great video like how you broke everything down for the viewers and the truth about the way your brisket came out it sure did look good mity tasty 😋 alot of cooks show way to much yummy 😋 like everything is perfect thanks for keeping it real

Outstanding video man.

Great video!!!!! Thanks for posting!

Awesome video. One of the best on the utube

This video was awesome thank you!!!

Very nice cook! Looks like you’ve done all the right tricks! Looking forward to you cooking through that Franklin book now ;)

Great vid. Tons of valuable info.

I removed the baffle and I'm smoking spare ribs this very moment and I'm noticing that I'm maintaining very consistent temperatures at 233 degrees, I haven't added the smoke stack extension yet but thank you very much for inspiring me to remove the baffle on my pecos. 👍👍💯

It gets better every time because we're learning from our failures...... Keep up the good work. I may remove that baffle as well.

Easily the best brisket I’ve seen come off an Old Country.

Man! That brisket was mega tender, moist and juicy. It had great color and bark. I'm sure it was just as good as it looked. Great job!👍🏿👍🏿

I really like your video you’re straight to the point all these other ones they flap their mouth flap their mouth flap their mouth he went straight to the point didn’t take 45 minutes to get to the point great video

Great job... you'll only get better and better.

Thank you VER much for this video as I am modifying my offset already too... I added a smoke collector and a taller stack, next will be the deflector removal

I have been following your series from the beginning with this old country smoker and have followed all your instructions and found the same problems you have along the way. I appreciate you uploading this last video about it because I have been debating on moving the heat deflector for a while and thanks to your tests it allows me to have confidently the change and get the smoker to run properly. I appreciate the work you put it and thanks to you I can now try to perfect my craft on my smoker at home.

Great video, brother! I don't yet own an offset, but this kind of content makes me want to head in that direction!

Great information, I've done these modifications to my Brazos Deluxe and they were a definite game changer. 👍

Now you're barbecuing! Haha 😋. Love this vid buddy. Brisket turned out amazing. I will try to remove my baffle as soon as I can. By looking at the burnt part on the grate, I'd probably try going with a narrower water pan with no plate so the heat can rise quicker possibly leaving more even temp space on the grate.

Awesome and educational video.

Yup, downward deflectors create huge hot spots in the middle of the cooking grate and cook stuff bottom up. Got rid of mine as well and fabricated a proper Franklin-style baffle: it makes a huge difference even on a smoker with the stack not a grate level. Thanks for the good content!

Excellent man.

Hey brother, excellent video and just what I was looking for regarding mods to the Brazos, which I'm getting next month. Don't let comments get to you my friend...You cook how YOU want to cook and let the results speak for themselves like they did in this video.

I would like to say you are killing it with this Pecos Smoker series. These videos are among the best produced and informative smoking videos that I have seen to date. Keep going!! I just picked up a Pecos of my own, and you have inspired me to start cutting, grinding, and welding on it. So far I have made the same changes that you have (24" stove pipe stack extension, 18" shallow grate, baffle plate/water pan holder conversion). I did take things one step further and cut out/ground down the extra metal blocking the smokestack exit. Not having a torch of any kind it required me removing the stack side cooking grate support. It was a pain in the butt, but something I felt was necessary. Like you, I also have an area from the stack to past center that is within 9 to 5 degrees end to end using 2x calibrated digital probes. Once I get more splits and time, I plan to do a biscuit test (which I am certain will be good judging from the probes and your results). If good, that will be immediately followed by a couple of spare rib racks. The next modification I have considered is a reduction of the opening between the firebox and main cooking chamber. I will use 11ga or 14ga steel welded (tacked during testing) to the firewall from the inside of the firebox. Starting with reducing the width down to 5.25" then reducing the height of the opening to 3.25" using three cut plates, or one U-shaped plate leaving a rectangle opening. This work may also lead to the removal of the brackets that hold the firebox grate, as I see no need for them. I came up with the idea to reduce the opening using calculations from bbqpitcalculator.com/. Their calculator recommends an opening of 17.01 sq. in. and this measurement gives 17.06 sq. in. I like that it will raise the height of the opening potentially reducing the amount of flame in to the cook chamber. I also think that it could further improve air flow and convection. Let me know your thoughts on this. I will comment upon testing. Thanks for your work and contributions!

And I thought I was done with my Brazos and smoking/producing some truly bad Ass meat lately. However your video spikes my interest in wondering if the Franklin Smoker is better as I want/pursue my quest for smoked meat perfection. (I have OCD)I ordered another 24" stack and just removed the baffle on my pit. (don't worry I have a welder and can add it back if I feel it is needed).Seriously, I love these mod ideas you come up with for us to consider and will report back with my results in a couple of weeks. Keep Smokin bro!

Great video brother!

My baffle is an old saw blade, 20x60 propane tank, it allows a portion of the hot air to climb straight up and directs the rest forward. Thanks for the vid.

all of the oven heating up and cooling down confused me but I still love your videos and your edits on an affordable backyard smoker like the pecos and how to do cheapp mods to make it better. Keep it up bro.

Crazy good video man! Much appreciated. Picking up my Brazos from Academy this weekend and first thing i'm gonna do is remove that baffle

Everybody has a commit!!! Looks good to me.

Great video! I have that same exact smoker and I’m thinking about doing the same modifications! Thanks!👍🏻

Fantastic content 👌 👏 👍

It looked perfectly Good

Thank you for the great video

Great video - thank you!

Ok Raliegh I finally done all the mods you did on this video. At first I was stumped because I still had HUGE temp swings with the firebox side being 150-200 degrees above smoke stack. Mid was at least 75 hotter than stack. Finally in my Facebook group someone mentioned choking off the air. Previously I always ran my door wide open because of such little draw. So i tried closing my door and adjusting door damper and my temps regulated well. Sometimes exact same temp at stack as middle of cooking rack. I even tested it loaded down with chicken wings and pork steaks and still held. Fire burns super clean now and no burning on the bottom of food. I cant wait to see what over videos you come up with bud. Always look forward to your videos in feed. Next mod I wanna do is install gauges at grate level on both sides so i quit using digital. LOL i always chase temps with digital.

Thanks for doing all the home work for us, I live in Michigan, smokers are made in the southern states, It`s $700-$1,000 to ship me a very heavy smoker, plus the $1,500- $2,000 to buy it. So I will probably be going with the pecos, i`m a novice and can`t justify the money, I also have a ZGrills pellet grill and a masterbuilt electric, but I want to play with fire, thanks so much, I can easily modify the pecos. My buddy has a welder and can get pipe from work, so I will weld my pipe, great video.

Great tips. Thanks 👍

Hello my fellow barbecue brother, just wanted to let you know that after doing a brisket last night , I've decided that I'm going to remove my baffle just like you did. First I will be checking the results without adding anything to the smoke stack, after doing this the brisket last night I finally realized that the heat is really going down and rising up and burning the bottom, so thank you very much, I have the exact old country pecos just like you. 👌👍

Thanks for putting this up! I may remove the baffle from my brazos tomorrow.

Great video! Thanks for all the research & testing you did and for summarizing a lot of info in a concise video. I followed your lead on the stack extension last summer and was getting incredibly even temps across the grate, but still got burning on the bottom. Now I know why.

I finally removed the baffle off mine after watching this video and it made a night and day difference.

Very informative video

Great video and brisket!

This was an amazing video and I know it was a ton of work! You packed so much content in 10 minutes it was hard to click away. Hope you post more consistently in the future! Would love to see weekly videos from you. Us pecos owners appreciate your content 🙌 are you planning to add a second grate? I want to add one to mine but I am so afraid of ruining my smoker with guess work 😂

I’ve used my pit so much my baffle plate rusted out. Welded another one in and problem solved. I like mine the way it is. Cool to see what others do with theirs.

solid work!

Great video. @6:03 when you busted out the moisture meter on that piece of Oak, my finger clicked subscribe before my brain could tell it to.

It's possible that instead of removing the baffle plate, you could have taken a note from Workhorse Pits and trimmed down/angled in the sides of the baffle. I believe this is how theirs works, that it provides two channels for hot air to swirl up and around the baffle to heat the area nearest the firebox, and if done correctly, dissipate the heat that would bounce down and back up to burn the underside of your brisket, possibly also evening out the temp in the chamber. Just my thoughts on it. I also talk about that in the video I linked two days earlier.

i like your videos it was funny when i sow your face waking up

Great video. The baffle is a good idea that doesn't work out too well, at least not for me. I had a hard time maintaining enough air flow to keep a clean burning fire on my OC Brazos, I considered a fan kit before I realized that the baffle was killing the airflow. Instead of removing it I cut the welds at the bottom and bent it parallel to the grate... No more problems with a clean fire, the center is now the hottest part of the grill instead of the stack end, much easier to manage this way.

Hey Jon! Love what you've been doing on these last two Vids. The folks out there with this Pit must be very grateful for your in-depth research and willingness to make changes to make it the best Pit it could be. 👍 Not having this Pit I don't know exactly how it reacts to these changes people are willing to do to it, but from what I see and what I would have done is to have added a second grate that is elevated higher in the cook chamber. Then still cooking the brisket or butts fat cap down which protects the delicate meat. Also meat side up exposes the top side for more smoke early on. And with an elevated second grate I would hope that the heat and smoke is being pulled evenly across the underneath and top of the brisket/butt. Sorry but I'm not down with all this Tallow wizardry usage. You started with a Prime loaded with marbled fat already in it, so a few extra squirts when wrapping is not worth my time, but hey if it makes some out there happy then do it, they gotta eat it not me. 😁 You know you could take it a step further and get away with less fire management by bringing the brisket in after it reaches 135. It's already got all the smoke needed at that point. throw it in that convection oven of yours and take it to that 175 or what you like then wrap to finish. And then hopefully you won't over sleep. 😁 Well my Brother......I know You are trying to tame this beast, but I hope and know that You have something Bigger and Better planned. 🤘 Something that doesn't need all this modification and compensation for its lack of design and quality. I know it will be a True Que Heavy Metal Masterpiece of a Pit! Metal On My Brother! 🍺 \🔥/

I wish i could like this video 3 times! I am happy it turned out to be the best, you have put in great amounts of time and effort so we do not have to and can learn from you. I am on the old country bbq Facebook group and you commented on my wrangler post about my baffle hypothesises. After seeing this video my baffle is gone. I made it perpendicular about 2 weeks ago and it improved from the original cook from when the baffle had the factory angle. But i could tell heat was still going under my food. The BAFFLE IS GETTING THE BOOT. Your bark look phenomenal. I appreciate all the videos you do. I am now going to remove my baffle and extend my stack on my wrangler. I cannot thank you enough, happy it all worked out. Cheers!!

Just did this today and I’m getting super even temps across the grate!

awesome video thank u

Great video! That’s a good looking Ridley, thought it would’ve dried out cooking to 212! BTW I bought a Masterbuilt 40” electric smoker to hold my briskets/bbq, it really works great with 5 degrees temp swings, one caveat is the temp is of accurate (is I set it to 175 to hold 150 temps, but it holds +/-2 or 3 degrees of 150). I leave my FireBoard ambient probe in their with alarms Just In Case

Ty

Nice. Thanks for the video. May make the same changes to my OC.

Awesome Job!!! I love this stuff !!😁👍👍 I made a trip to Lewis BBQ in Charleston, SC - If you haven’t been- you have to go! Insane tasting brisket!! Yep best I have had. He helped Aaron Franklin get started 😁👍👍

BIG THANKS!!

Awesome videos. You should do a wheel mod on the Brazos. Big golfcart wheels, or castors or something. I wanna see how you would do it.

Nice!

I sometimes use my vertical pellet smoker as a warming drawer. Just a suggestion to you. Good cook on the Brisket.

Hey bro just moved to Raleigh and glad to see someone else had the bbq itch. Quick question, thinking about getting the Pecos but also wondering if I should just wait and get the brasso instead

Hey dude I’ve been debating on removing baffle plate, and extend stack for a couple years. Made some good Q, but there’s always room for improvement. Just wanted to let you know I’m doing it today in order to prepare my pecos for the 4th. Great videos.

I enjoyed it I will try