Old Country Pecos Any thoughts?

Any type of purchased BBQ Pit.

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Txdragon
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Re: Old Country Pecos Any thoughts?

Postby Txdragon » Sat Jul 02, 2016 4:59 pm

marvda1 wrote:
Txdragon wrote:I'm torn between an old country and oklahoma joe. I have had the OK joe and loved it. The old country looks even beefier than the joe BUT, it also appears to be all welded up. I can't haul that in either of my vehicles given we have a honda civic and mazda 6.. lol

rent a truck from home depot. then you could buy my old country


For what it would cost me to get this one used from you, (uhaul/home depot rental+fuel and mileage+price of pit), I could get a brand new one from academy right up the road from me 8)
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BladeRunner
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Re: Old Country Pecos Any thoughts?

Postby BladeRunner » Sat Jul 02, 2016 5:23 pm

Chasdev wrote:Not quite the same thing as setting lobe centers on a 15,000 rpm Yamaha or measuring bearing clearances at just above .001.
Only reason I posted up too much info is because guys with top end smokers don't need to go through the extra baby sitting these Peco's require and I seek, if possible, to shorten his learning curve.
I know mine was steep, and tossing "how to" questions at the high skill level and high quality smoker level users around here may or may not produce readily useful tips for a guy in my (former newbie) position running an entry level (but legit) stick burner.
I'm stuck with mine, it will be here until it falls into bits, and I have a handle now on how to drive it, and it DOES produce good food, just with more than a little effort.


I appreciate your insight. I've only been smoking for about a year now, and literally got this smoker on Tuesday. Let's me know what I might be in for this evening.

How's that brisket this afternoon?
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Chasdev
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Re: Old Country Pecos Any thoughts?

Postby Chasdev » Sun Jul 03, 2016 6:48 am

It's in the fridge now waiting on this afternoons feast..darn thing was still 145/150 internal after 6 hours resting wrapped up in the cooler!
I did sneak a few bites and it was very good!
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BladeRunner
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Re: Old Country Pecos Any thoughts?

Postby BladeRunner » Sun Jul 03, 2016 8:14 am

Chasdev wrote:It's in the fridge now waiting on this afternoons feast..darn thing was still 145/150 internal after 6 hours resting wrapped up in the cooler!
I did sneak a few bites and it was very good!


:cheers: :chef:
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Down_South
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Re: Old Country Pecos Any thoughts?

Postby Down_South » Mon Mar 06, 2017 9:49 pm

I've got this smoker too. It takes putzing with throughout the smoking process. I use 12" ceramic tiles wrapped in foil as tuning plates. I've cut some down with my wet saw for assorted sizes. The tinkering is all part of the fun. I could buy a pellet, set it, go to bed, wake up 8 hours later and it's done. Wheres the artistry in that? I'm no artist....yes I am. :lol:
~Aaron
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Re: Old Country Pecos Any thoughts?

Postby garret01 » Tue Mar 14, 2017 2:22 pm

BluDawg wrote:I have a OC Over Under one thing that I found with OC is the Plate/Grate in the firebox wont let the ash drop away and tends to smother the fire on long cooks. I built a Rack for mine out of Round stock & AI and it solved the problem. Otherwise for the money you can't do any better than OC for a BYP in that price range.

Image



BluDawg, I just bought one of these this weekend. Plan on a test drive Friday. I'm an old Webber Smokey Mountain guy, so this is my first pit smoker. Been all over the internet trying to find the answer to this question...

What the heck is the flapper for between the firebox and cook chamber? There is a handle on the side of my smoker that operates this flapper but there is no way to lock it into position. Is it just for cleaning purposes? Will the smoke still travel through to the cook chamber with it closed (no way to keep it open)?

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