Watch this BEFORE you buy an Old Country Pecos Offset
The Old Country Pits Pecos Smoker is known as Budget Offset. But you NEED these mods and accessories to make it run well. So it's a little more pricey than the sticker. We also smoke up some ribs to test out our mods!
If you are interested in any of the accessories I mentioned you can buy them here (these are affiliate links which help support the channel!)
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o Cast Iron Charcoal Grate (non-affiliate link)- www.tractorsup...
If you want more info on the Pecos/Brazos, check out these videos:
@RaleighSmoke : • Offset Smoker Stack Ex...
@BrisketMedic : • Old Country Pecos Exha...
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Chapters:
0:00 Old Country Pecos is not that Cheap
0:20 These Items will Make Smoking Meat Easy
4:47 Simple Upgrades that make a HUGE Difference
7:45 Testing the Mods with Ribs
10:35 Things to consider if you're looking for a smoker
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#bbq #offset #antsbbqcookout
Пікірлер: 98
If you want to avoid cutting into the bones, flip the rack meat side down and you can see where to cut better.
Great video my friend, so true that out of the box gear doesn't always work the way you want it. Working with your gear is to me one of the joy's of outdoor cooking.
@AntsBBQCookout
2 жыл бұрын
I'm with you brother! Thank you 😁
Good stuff. I "preheat" my split sticks adjacent to the coals before I add them to bring the heat up. Works really well. Love your ideas.
@AntsBBQCookout
2 жыл бұрын
Great tip!I've been using super dry Hackberry which is pretty light to begin with so i think my splits would catch if I tried that. But I just bought a rick and a half of oak so I'll give it a try with that next time i cook. Thanks!
Great video! I still absolutely believe the Pecos is the best bang for the buck at the $500 price range (March 2022 still $499 at Texas academy’s ) others in the range are bolt together, not welded, and thinner steal.
@AntsBBQCookout
2 жыл бұрын
Hey bro! Still a really good option at the price point. Just not as slam dunk,no brainer as it used to be at 399. I'm with you on the bolted together argument. But I was told the Chargriller Grand Champ is actually thicker than the Pecos. I'm trying to get one to compare it to the Pecos ATM. But IMO the OC Brazos is in a class of its own at its price point. I think that's the best value rn, but it's twice the price of the pecos.
@BrisketMedic
2 жыл бұрын
@@AntsBBQCookout absolutely. Great work
I have to thank you for this video. I was on the fence about getting one. But thanks to you I was convinced and bought one too. Keep the videos coming.
@AntsBBQCookout
2 жыл бұрын
No problem, I'm glad you found it helpful. And congratulations! Your gonna love cooking on your pecos 😁
Fire as always bro. Hipped me to a couple channels I didn’t know existed. Probably gonna pick up one of these smokers to see what kind of output I can get.
@AntsBBQCookout
2 жыл бұрын
Thanks brother, yeah all great info from some of these smaller channels (smaller in context to the big dogs here on YT). Yeah if you can find one used, it would be a great deal. They usually come out of the store with some defect. So doesn't make a whole lot of sense buying new from the store after they jacked up the price by 100 dollars
38"-42" extended stack from the top of the elbow to the top of the stack was a game changer.
Ant great mod video!!! A few more you might want to consider is opening hole in the cook chamber to match the size of your stack and also opening up the throat ( the hole between the firebox and cook chamber) . This will increase air flow and burn a even cleaner fire. I know you don’t like using the grinder but it’s worth it. You can also try using a Dremel tool. That might be easier for you. Brisket medic opened up his and posted a video. I am going to post a video of the throat opening hopefully soon. Btw those ribs turned out great….I am a bone side up guy… give that a try next time you are cutting ribs it makes it a lot easier.
@AntsBBQCookout
2 жыл бұрын
Appreciate you sharing your knowledge! Looking forward to your video when it comes out! Thanks for watching 😁
@shiestyopp3741
2 жыл бұрын
I’m definitely interested in seeing this as well.
@ChrsGuit
2 жыл бұрын
Hole is 4" diameter, stack is 5"... so an entire inch lost... My understanding of why they did this was to have a significant area of steel to weld to without the sidewall warping or deforming. Stack metal thickness is WAY bigger than the gauge of the rest of the smoker... I made a collector for mine and cut out a rectangle the entire diameter of my Pecos... and I did notice the metal was a bit warped, most likely from the initial welding process... I was going to go with a taller solid stack the same metal gauge as factory, but the stack would be so heavy, I could see it either breaking the welds or warping the side of the smoke chamber... I opted to cut the L off the factory stack and just use chimney pipe to get the rest of the height...
Wow...I've still got my canvas tent woodheater. And damper and stove pipe!! Getting my pit today.Thx.
I was fixing to buy the pecos in the next few days glad I watched this and a couple other videos from pecos owners. 500 hundred ain't small change to me and having to make modifications that the maker of the pit should have figured out before marketing them kind of sours me from getting it. Another vid showed having to put gaskets around the doors because of gaps and shoddy welds. Again I don't like spending money on things I have to work on to make them work right. I don't BBQ that often maybe I will stick with webber. They are cheaper, I can buy 5 or six of them for the price of one pecos and they are simple to operate
@cristaltorres09
Жыл бұрын
I don’t understand why you are even complaining if you are ok with cheaper grade ?? Go figure
I've been doing some small mods on my Pecos over the last couple of years. I'd suggest you keep the fireplace grate in there. After trying several techniques, the fireplace grate runs the best fire BY FAR, at least for me. And don't worry about it cracking, thinner cast iron can and will do that under high heat, it won't affect the performance any. I'd been working on a stack extension and put it on this weekend, ran the smoker really hot for a pre spring burnout. The draw I was getting was drastically better than without it. I haven't cooked with it on yet, but I expect it should cook much better. It pretty much completely consumed to ash the Cherry splits I was using, much better burn. I took the steel plate that came in the fire box, had a guy make an exact copy of it, and put them both in the bottom of the cook chamber to use as baffles. Still playing around with it, but with running the new stack extension now I believe it should help them work even better. I haven't removed the baffle shield by the fire box, I still think it serves a good purpose in keeping the flame from coming up into the cook chamber, and with baffle plates on the bottom, it helps even out the temps so you don't get the big spikes. With all that said, I personally believe, much like you, that this smoker is the best value on the market. You can't find a fully welded smoker like this for anywhere near the $500 mark. I paid $400 for mine a couple years ago, but pretty much all smokers gave seen a price increase. The Brazos would have been nice, but it was $600 more at the time and just not quite the value the Pecos was/is, to my wallet anyway. I'd love to have a nice custom built smoker, and I may get one at some point in time, but that $3,000 price point one is looking at for a custom job I still just can't justify.
After hanging around those badass offset smokers in KC I really want an offset now, but i dont have highend offset money 😅 Thinking about getting this Pecos just to start learning offset!
Great video! I am hoping to get my first offset this summer and this is some great information. Thanks for sharing.
Flip your ribs over when you cut to see the bones it’ll make life easier. If your worried about messing up the sauce on top put a little bbq on the cooking board before you flip
@AntsBBQCookout
2 жыл бұрын
Appreciate the tip! Had a few people tell me that so far haha don't really care about the sauce on top since it was just me eating it. But will do it next time for sure. Thanks for watching
Lol at the axe clip
@SmokingDadBBQ
2 жыл бұрын
And now lol at the rib slice. Try flipping so you can see the bones
@AntsBBQCookout
2 жыл бұрын
Hahaha classic movie. Will have to do that next time for sure. Appreciate the advice, James! Thanks for watching 😁
Good stuff! Those ribs looked amazing dude. I got my pecos about a year and a half ago off Craigslist for $225 and did those mods in early fall of last year. It made a big difference for sure! P.s. is raleighsmoke not named after the city in NC? Maybe I’ve been saying it wrong…
@AntsBBQCookout
2 жыл бұрын
Thanks bro! Yes, I was very impressed with the mods too. Yes, he is from NC so his channel name is based on the city. I thought I was saying it wrong before so I looked it up and google told me it was pronounced ray-lee 😂
Try using fire bricks as a heat sink!
@AntsBBQCookout
2 жыл бұрын
Great idea!
I solved the baffle plate issue by drilling 3/4in holes across the upper edge about3 inched from the top of it completely killed the hotspot in the middle and increase convection.
When I slice ribs and don’t wanna flip them over, look for where the meat swells up. So if your looking at the top of your ribs, you wanna cut center of each little hump
@AntsBBQCookout
2 жыл бұрын
thanks for the tip! I'll look out for that next time!
Add lava bricks to the firebox and cook chamber. Also I spent months using tuning plates to get it lean and mean..
@AntsBBQCookout
2 жыл бұрын
Yeah I was thinking of getting some bricks. I watched Raleigh Smokes video on it a couple weeks ago!
Great vlog!!....I live in the UK and unfortunately our idea of bbq is completely (sadly)different to the American way of slow n low...I have however just purchased an oklahoma joe (unfortunately not 1/4 inch thick)I have done gaskets,latches...going to install a" drip tube"for a bucket..in your opinion judging by this vlog would a stack extension be more beneficial than a baffle plate?...obviously I have watched loads of videos on perfecting the joe to make an easier and shall i say more pleasurable cook experience...I've been getting bits together over the past few weeks...need to build log store and source some wood...I've not even seasoned it yet!!@##£...can't wait to do a cook!!...and better weather!!! Thank you for your time...Paul.
@AntsBBQCookout
2 жыл бұрын
Hey Paul! Appreciate the kind words, man. And congrats on the OK joe! I've seen people do great bbq with it stock, straight from the store so I think you'll do great once you get used to it. Tbh I don't fully understand the science behind the stack length. But some resources are the Raleigh Smoke video I linked in the description and also I think Smoke Trails has a video about stack extension (also he just put out a video where he replaced his OK joe stack completely with galvanized pipe). But what I can say, is I don't like baffle plates at all, it impedes the airflow. But to each their own! Cheers and thanks again for stopping by!
@dirtydogduffy867
2 жыл бұрын
@@AntsBBQCookout many thanks for quick reply...I'll keep on doing my homework work on modifications etc...all I've been watching is how to cook,maintain fires etc etc etc...thank god for tube!!🤣...ribs looked great by the way!!!👍
Hi i have the Char Griller GrandChamp XD.It was 499.99 last july.now it is 550.00.It is great.Best smoker i ever had.I had a Oak Joe.Iam going to do the extension.i took out my baffleplate .way better.i have smoked porkribs,beefribs and a stuffed porchetta.this summer iam going to smoke a suckling pig.try smoking cheese.when it is colder it is easier.
@AntsBBQCookout
2 жыл бұрын
i've heard great things about that smoker! I think the Pecos was the king of budget offsets until they raised the price from 399 - 499. So I think a great argument can be made for the grand champ now. Plus if you don't live near an academy, the grand champ is a no brainer because it has free shipping!
That rib cutting, lol. Those St. Louis style racks can be kind of tricky sometimes. The ribs looked fantastic my dude. I'm starving, I gotta stop watching your videos so late...and after 5-6 beers.
@AntsBBQCookout
2 жыл бұрын
Yeah bro, it's an art 😂 thank you brother, always happy to hear from you!
After quite a bit of research, to maximize my investment vs. the features I wanted, I went with the Char-Griller GRAND CHAMP, it is a fantastic log burner for the money.
@AntsBBQCookout
2 жыл бұрын
Learned about the Grand champ a couple weeks ago and I definitely see why you went with it. I'm hoping to get my hands on one in the near future to do a comparison with the pecos. On paper at least, it beats out the pecos on quite a lot.
@bpackowski
2 жыл бұрын
@@AntsBBQCookout i have one as well and put a 24" L 5" diameter on it. it has the exact same dimensions as the Workhorse Pit 1969. it runs fantastic! want to trade for your 250 Gallon?
@AntsBBQCookout
2 жыл бұрын
@@bpackowski haha tempting.. but pass 😂😂
Great insights and great video!
@AntsBBQCookout
2 жыл бұрын
Thank you! Glad you enjoyed it :)
nice vid.. unfortunately in the UK we cant get decent offsets unless spending upwards of $3000, so our budget ones are the paper thin stoked like a train sort.. turn the ribs over to cut... looking forward to more 250 gallon smokes..
@AntsBBQCookout
2 жыл бұрын
It seems like low and slow BBQ is getting pretty popular out there. So hoping things get cheaper for all my BBQ brethren in the UK! I'm doing my first catering gig (sides and all) tomorrow on the 250. Hoping to post that video sometime next week 😁
@embecmom5863
2 жыл бұрын
@@AntsBBQCookout nice, do catering myself but use the Traeger 1300 trying get the money together for a stick burner.
I got the pecos and i just bent the adapter and it fit.
Dude those ribs look 🔥!
@AntsBBQCookout
2 жыл бұрын
Thank you! They were dang good 😁
Flip the ribs bone side up that way you see where the bones go. Also you can stand them upright and cut downward in between the bones and rib meat
forget the cast iron grate that cracked... a couple of fire bricks and an expanded metal screen would work better. and a couple of extra fire bricks would make a great heat sync
Use a fireplace grate insert, the best I have used.
@AntsBBQCookout
2 жыл бұрын
thanks for the tip! if I need to replace the grate in the future, I'll give it a try
I would suggest flipping the ribs over so you can see the bone. Then you will get easy cuts.
@AntsBBQCookout
2 жыл бұрын
Thanks for the tip! Will do next time haha
Turn the ribs upside down so you can see bones or set it on it’s side. I have this pit. I will make the mods asap.
@AntsBBQCookout
2 жыл бұрын
great advice, G! def the way to go to stop hitting those bones lol hope you enjoy the mods!
@greatjuankenobi217
2 жыл бұрын
@@AntsBBQCookout I was doing the sane thing. 😂 Yes, can’t wait to see the difference it makes.
I'm sure it's been said, but flip them ribs over and cut them from the bottom my guy! Great video bud
Yeah cutting ribs is weird lol. They start off at a small slant then get straighter as you go down.
@AntsBBQCookout
2 жыл бұрын
Yeah, man. I'll get it one of these days lol
Forget Shrek. BBQ is love. BBQ is life.
@AntsBBQCookout
2 жыл бұрын
I was only 9 years old... I loved bbq 😂
Does this apply to the wrangler?
@AntsBBQCookout
2 жыл бұрын
I'm honestly unsure about the smokestack because I don't know the dimensions of the wrangler. Also in regard to the wrangler I believe the cook chamber is shorter than the pecos. So not sure if the radiant heat from the fire (even if your fire is running low and slow) would be too much for the cooker without the baffle. Sorry that's not very helpful lol but hope it'll get your mind going for a solution. Great question and thanks for watching!
After gaining more experience with larger offsets, how do you feel the modded OC compares to larger offsets (250/500/1000)?
@AntsBBQCookout
Жыл бұрын
You have to cook cooler in the OC mods or not. I try not to go above 275 so i dont burn the meat. Its also harder to maintain temps in the wind with the OC. Other than that its about the same. Honestly, the cooker doesnt matter nearly as much as much as knowing how to use the smoker
@davidchavarria2992
Жыл бұрын
@@AntsBBQCookout makes sense. How about the quality? Do the larger offsets and even more premium backyard smokers produce better bbq than the OC?
@AntsBBQCookout
Жыл бұрын
@@davidchavarria2992 depends what youre cooking. I think its really tough to do brisket as good as an expensive smoker. Expensive smokers cook so low and slow and the OC is just so small that youre getting radiant heat from the fire box. Plus the fire box is really small, so you gotta cook super low which draws out the cook and dries out your bark and flat or you cook it hotter but the bark is not as dark. Not saying its imposible but i havent figured it out. Other meats the low and slow is not as imortant imo so you can make great quality in the OC
@davidchavarria2992
Жыл бұрын
@@AntsBBQCookout gotcha. I really wanted a Mill Scale but I just couldn’t justify it right now. I went ahead and got a Brazos because Academy has a 20% sale today. I’m hoping I can make some top quality bbq doing the smoke stack extension, removing baffle, and using fire bricks in the fire box. It seems like this should greatly improve the overall quality. I’ve seen a guy on KZread add a smoke collector too, which would probably add another element of quality since it would theoretically spread out the smoke across the grate rather than concentrate it at the round exhaust hole in the chamber. Do you think these mods (not including a smoke collector) will make it function more like a premium backyard pit?
All you gotta do is flip your ribs meat side down and you can see the bones to cut around.
@AntsBBQCookout
2 жыл бұрын
Appreciate it! Will do next time 😁
that fire grate looks like cast aluminum not cast iron.
Ant The Bobblehead
Yo, flip over those ribs when you cut them. They will taste the same and you arent selling them or anything. :)
@AntsBBQCookout
2 жыл бұрын
hahaha great tip, thanks man!
UHHHHHG DEM RIBS DOE
@AntsBBQCookout
2 жыл бұрын
Yeeeeah buddy!! They were wonderful, ate them all 😅
Enjoyed watching till I heard smacking lol
Pronounced "Ra-Lee" smoke. Like the state capital of NC... Raleigh...
@AntsBBQCookout
2 жыл бұрын
Thank you! I was aware it was a city, just didn't know how to pronounce it 😅
@samuelsheff1007
2 жыл бұрын
@@AntsBBQCookout love your channel Homie! Keep up the great work!
@AntsBBQCookout
2 жыл бұрын
@@samuelsheff1007 appreciate that! Have a blessed night!
Flip the rib upside down so you can see the bones
@AntsBBQCookout
2 жыл бұрын
Will def do that in the future. Thanks!
Raleigh Smoke is pronounced like “Rahl E”. It’s the capital of North Carolina
@AntsBBQCookout
2 жыл бұрын
Thank you, I looked it up on Google but I guess I read it wrong 😅
Not one necessary add on
my brother in christ, buy a brazos !!!!
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