New Toy...

[Czechaholic]

I have a big reverse flow pit that I built, but I wanted something smaller that wouldn't eat up the wood like the big pit....looked around and didn't want to drop a ton of money for one so I decided on the Pecos from Old Time Country....
Fired it up Monday....seemed like it will be fine, just have to get some tuning plates and get that heat evened out! Anyone else have one of these with any other ideas/suggestions?



Sent from my iPhone using Tapatalk

[CaptJack]

the Pecos is considered the best bang for the buck
for the under $500 store bought offsets

some pics of a Pecos i took at Academy last year

[Txdragon]

Congrats! I've heard the same about the Pecos: best bang for the buck for an off the shelf unit. I contemplated this model as well.

[castironchris]

Nice looking pit!!

[Williep]

I do all my grilling on the one without the fire box. Been a lot of coals and wood burned in it and it's holding up great and you can't beat the price.

[Craigc.]

That's Awesome! have fun and enjoy it.

[BladeRunner]

That's my pit!
Only thing I did was add an extra piece of steel in just past the opening, and I like my fire a bit higher than mast so I have an extra piece of steel by the firebox door so I can turn my firebox grate sideways and keep the wood from fallin out.

[Czechaholic]

Decided today to try it out....just doing a pork butt until I figure out the pit....so far so good....holding temp perfectly!!!
[img]//uploads.tapatalk-cdn.com/20170204/28fcb86e6667623f2d2f1f1f8a563d64.jpg[/img]


Sent from my iPhone using Tapatalk

[Chasdev]

I have one and fussed with it quite a bit until I landed on these modifications.
Tuning plates to distribute the heat and then I added a custom made fire grate because the original would load up ashes, I also came up with a bent wire wood rack to allow my mini-splits to sit at an angle rather than lay flat on the coals, made from a defunct rib cooker rack, it really helps keep the smoke clean.
Lastly, because I run mine hot enough to keep the smoke darn near invisible, I raised (rube goldberg version) the cooking surface to get the meat away from the heated tuning plates which get hotter than hades late in a 10 hr cook.
The elevated cooking grate allows me to place multiple temp probes under the meat so I can keep tabs on where it's hot or not.
With all the mods, I finally have control of the beast!
Forgot to mention I burn mini-splits so I can control the temps better, requires adding wood every 30 minutes or but works for me.

[Chasdev]

Here's my cut down wood pieces.

[Czechaholic]

Here is what I did as far as tuning plates and wood rack....used an old rack I had from a gas/charcoal combo grill....everything worked PERFECTLY for my first smoke......temps never varied more than 10 degrees during the whole 10 hour smoke!!
[img]//uploads.tapatalk-cdn.com/20170204/128be358162982b07914f396c273b931.jpg[/img]
[img]//uploads.tapatalk-cdn.com/20170204/ff470c91bf51fc93bcc33dd6c0a19c8c.jpg[/img]
[img]//uploads.tapatalk-cdn.com/20170204/f45e2f87f1a5c840b256d2a204297e03.jpg[/img]


Sent from my iPhone using Tapatalk

[BladeRunner]

Czech,
Your images didn't come through... I'm interested in what you're trying to show us.

[CaptJack]

Czech,
Your images didn't come through... I'm interested in what you're trying to show us.

that's because his images are taken with his phone and they are bigger than 1200 pixels
and our board script is kicking them back and not showing them
i copy&pasted his URLs in a different tab and looked at each one individually

here ya go

[BladeRunner]

Thanks Capt Jack.

I like what you did with the "out-of-the-box" fire grate. I don't see anywhere for a water pan... I guess with all that steel you don't need one.
But then I think, how does any smoke get to the meat? The furthest opening in the grates opens just about a foot from the exhaust and the exhaust is at grate level.(see diag. 1).
Unsolicited. You might get more smoke in the meat if you switch that around and put the grate the beginning of the cook chamber (see diag. 2).
Forgive the crude sketches... I used a function of the native iOS text.

[Czechaholic]

Thanks Capt Jack.

I like what you did with the "out-of-the-box" fire grate. I don't see anywhere for a water pan... I guess with all that steel you don't need one.
But then I think, how does any smoke get to the meat? The furthest opening in the grates opens just about a foot from the exhaust and the exhaust is at grate level.(see diag. 1).
Unsolicited. You might get more smoke in the meat if you switch that around and put the grate the beginning of the cook chamber (see diag. 2).
Forgive the crude sketches... I used a function of the native iOS text.

Nope....tried that....the way I have it keeps heat even and has plenty of smoke


Sent from my iPhone using Tapatalk