Old Country BBQ Pits PECOS | Burn-In, Seasoning & Initial Review
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- čas přidán 13. 11. 2020
- In this video, I showcase my new offset, the Old Country BBQ Pits Pecos. Join me as I tell you why I bought an offset, why I chose the Pecos, how I did a burn-in and seasoned it.... Plus, I give you my honest initial review.
Old Country BBQ Pits Pecos
www.academy.com/shop/pdp/old-...
BBQ Smoker Mods
bbqsmokermods.com/oem-smoker-...
Fiks BBQ on CZcams
/ @fikscue
Good video man, appreciate you putting in the time to make this you done an awesome job!
Thanks! I appreciate the feedback!
Thanks Bro, as someone from the UK we are learning a huge amount from you USA guys. Your honest and straight forward review is very helpful, keep up the good videos
Thanks!
Awesome. Thank you for the review. Much appreciated
Great quality and informative video man. I’ve seen these at Academy and have always had an interest in them. Sounds like all the upcoming mods and work you mentioned will have it dialed in and running real good. Thanks for sharing! 👍
They definitely aren’t without need of some upgrades. Hopefully I’ll get it mastered here soon.
I just bought mine. I appreciate the video. I also just subscribed hoping to see other videos what you have learned over the year. Thanks again and thanks for all the info!
No problem. I’ve done a few and I hope they’re helpful.
Thanks for the review. I am down to this and one other smoker and leaning heavily to this one.
You should watch my stack extension video. It’ll show you that the Pecos can preform nearly as good as an offset 10 times its price for just a few buck.
Great video and congrats on the new rig. Hope you enjoy it. Offset cooking will take some getting used to, but it's a lot of fun and the food always tastes amazing. I love my Old Country.
Thanks!
I just saw one of these today at Academy. I went in looking for an Oklahoma Joe offset and I ran into the much bulkier Pecos and decided to do a little research before buying. Your review was the first one I saw on youtube. Thanks for the insight.
Not a problem. Hope I helped.
You sold me brother! I seen the Pecos at Academy and really wanted it but had to do my Due diligence and came a crossed your videos (sold!) burning in mine now. Ty and please keep them coming!!
Cool! Hope you enjoy it!
Great video. You make a great points on not buying a super expensive offset out of the gate.
Thanks!
Nice quality, like the cooking grill, and big wheels. Nice seasoning/first born session too!
Hey, thanks! I appreciate the support! For the money this thing does offer a lot. You just need to overlooks the cons. 😆
Great advice man! Bought one a year ago and I love it! Instead of tuning plates I am using the burner grate in the cook chamber and the sear grate as the burner grate with amazing results.
1. Better air flow to the wood
2. More even heat to my cook chamber
that's a great idea
Thanks for the video, now I know I really want the Brazos
Love your Burial Brewing shirt, I’m from Asheville myself. Love the video!
Thanks!
Great thorough review of the Pecos! Yes, I had to drive 400 miles roundtrip to Reno, NV to pick up mine. Totally worth it though. I love my Pecos more than anything I own right now haha. Thank so much for the shout buddy! Keep up the great work!!
I was on the fence until I stumbled upon your mods video and Instagram.... Sold! Lol! You definitely need to put together some more content for your channel. Hopefully this will help. You definitely have the chops!!
@FiksBBQ - talk about not knowing CZcams.... I just fat fingered your second reply to respond to you and deleted it by accident 🤦♂️
You definitely have what it takes. That was obviously in your mod video. Just make video here and there and be yourself. Do it!
great video!
excellent video
Thnx!
I went to three different Academys and a Buc-Ees (they also sell Old Country brands) in the Jacksonville area looking for a Pecos smoker with the least amount of build errors. The last Academy I went to had two Brazos smokers that were absolutely perfectly built. The store manager gave me military discount so it went home with us for $900. I've had it for a year now and it works GREAT as is, but I do get a bit of overcooked tough meat on the bottom of briskets. Your mod vids are awesome, seen em all now. Fixin mine up this weekend. Might do a vid of my own. Thanks.
Awesome! Thanks for your service and for watching! Let me know how it goes.
Spot on about looking at different Acedemy for looking at the one that wasn't up to snuff because that's what I did and no problems with it I've done 0 modifications to it in the 3 years I've had it and I use it alot they are well worth the price.
Good to know. Thanks for watching!
I almost purchased one of those smokers a few years back but a Yoder magically appeared. Good walk through.👍
Nothing like magic, but there ain’t none around here. Lol! I’d love to get my hands on a real quality offset, but for learning the basics, I think this will do for now. I really appreciate you watching, Joe! Maybe we can do a live chat again soon! Cheers!!
Whats a yoder?
@@raymondmartens7803 - www.yodersmokers.com/backyard/
@@raymondmartens7803 best darn smoker. 🤘
@@SmokinJoesPitBBQ what makes it so good?
Hey Jon! I'm really excited for You! I know you've been wanting to get a stick burner and tame this beast........I have know doubt you will. 👍
There are a lot of positives with this pit.......no reason to spend a fortune or get something that is so huge it will only waste fuel. You made a good choice.
I gotta tell you that I looked at these back when I wanted one. As You know.......fire management is the key and the fun part. 🔥👍 Metal On My Friend! \m/
I thought about you during the making of this video. Where’s that awesome double stack reverse flow Johnson?? Lol! I have no idea how much I’ll us this, since it requires a lot of work, but I wanted to try my hand at it, especially for traditional brisket. We’ll see how it goes. Worst case it’s a learning experience and a conversation piece. Thanks for watching, Ken. Wish me luck!
Love my Pecos! Had it for little over a year and a half now. Not going to lie, it was not easy at the beginning, took some trial and error to really understand how this thing likes to run.. It’s not a set it and forget it by any means. However, no lie, it has produced arguably my best tasting cooks, and that’s coming from not only myself but several other folks. You’re going to love it!
Thanks! With one cool under my belt, I have to agree with you. There’s definitely a learning curve and I’m a bit behind it. I’m looking forward to working out the kinks though. Thanks for watching!
Got one myself and your right at 1st cook you wanna take a hammer to it. But after that i would personally buy another the way this thing cooks and grills meat. Enjoying mine. I actually bought a fire basket to hold the wood and used the plate it came with (set dead center inside the grill) as a tuning plate and all my food cooks evenly and reaches the temps at the same time.
I have had the same smoker for almost a year..here's what I've found thus far....
Full splits of wood kick my ass. Started cutting them down a bit, 1000x easier to manage my fire now. Added a pair of tel-tru thermometers, LavaLoc fire seal tape/gasket to seal the gaps, and a pair of 12×12×1 patio bricks just to get the oil to flow. Had the same problem as you did.
Spent a lot of time watching a bunch of youtubers smoking brisket and ribs.
Get a stainless bowl to use for your water pan. It's an absolute must have.
Nice! Thanks for the advice! 🍻
Do you find that your coal bed maintains enough heat and size during long cooks? Do you need to add more charcoal to keep the heat up? I got my Pecos back in May and I've done a few cooks so far. I can typically do a decent job of maintaining temps for a while using smaller red oak splits (~ 10" long, 2-3" in diameter) but eventually, the coal bed shrinks and there isn't enough heat to do a good job lighting the next split.
@@carpdawg For me, maintaining temps in this smoker was much easier when I quit using charcoal and started going 100% wood (Carolina oak, in my case). I only use 1 chimney to get the wood going and the temps up before I add the meat, then it's all wood. For me, about 8 inch splits work good, though mine are probably more like 3-4" in diameter. There's usually 2-3 in there at a time. If I go with bigger splits, it tends to get too hot.
Check out the Tip Top Temp. I kind of like a carb for your smoke stack. It opens and closes you stack based on the temp it sees. It's totally mechanical.
Great video. I'm in MI, and took the chance and had my Brazos shipped. My damper was bent to. I ground off the tack weld on the nut, put the damper in a vise and beat it straight with a mini sledgehammer. My wheels (if you want to call them wheels) are lop sided. I keep mine stored in the garage and is a real pain to roll around. Saw another video where a guy welded on large caster
Thanks! Yeah, I definitely hate moving it around, especially on my flagstone patio. It rocks around and scrapes up the stones. I may have a welder buddy cut the legs under the stack and tack casters on or at least a platform on the legs so I can put in on casters front and back.
I’m thinking about getting one of those, thanks for the tips and what to look for. I’m pretty good at finding defects, you would think it would come with the gasket and thermometer. The weld leak you could probably use high temp gasket sealant for smokers to fix it, anyway thanks again. There’s an Academy about 2 hrs from here, next trip to my sons house, I’ll stop by and check them out.
Yea, I used some high temp sealant on it. It seems to be holding up so far.
If you remove the charcoal grate and move it into the bottom of the smoke chamber, just in front of the baffle, It makes a great tuning plate to regulate the temps from the left side (cool side) and the right side (hot side). Usually it is always hotter the closer you get to the firebox.
Thanks! I’d definitely seen it done & may try it on my next cook. For this one, wanted to see how it ran as fabricated right from the factory.
Are you keeping the WSM? I've liked your WSM videos. Look forward to see more of those as well as this new offset, especially how you mod it. Hope you have great cooks on it! Thanks for sharing!
Sell my WSM collection?!??! Never! lol! I gifted one and have loaned out others, but no, I intend on keeping my two 18s & quite possibly the 22. I bought this offset just to do traditional brisket. I will definitely cook ribs on it too, just for fun from time to time. I’ve got some upgrades and mods coming. I’ll still do some WSM videos too. Don’t worry. Thanks for watching!! I appreciate the support! 🍻
@@RaleighSmoke Sounds great! I look forward to your videos! Thanks again
Hey great review, I definitely aspire to have an offset at some point. I’ve gone with the RecTeq RT 700 pellet grill for my first larger backyard smoker. I know Old Zcountry has an even heavier steel model that’s more expensive. Do you think it’s worth it in terms of the quality of the barbecue you get?
The heavier version? No. It just insulates heat more. That helps w/ fuel consumption and a more even temps (less swing = more efficient cook time), but it’s not worth $600 IMO.
do you find that the Pecos seems to like 1 split at a time? .. video idea for fire management for Pecos?
Did you also consider the Old Country Brazos, and if so what made you go with the Pecos aside from the price tag?
You just saved me thousannds, I was ready to spend $3000 on my first offset, but I think this is the way to go.
Up to you. If you have the coin, there’s nothing like a well build offset. I’d love to have a Millscale, Workhorse or Franklin, but just didn’t know if I’d use it that much.
@@RaleighSmoke You're still in NC? I live near Charlotte.
@@Gladiator1972 - Yes, sir.
10/23 Ain't nothing changed on the welds (lol) picked up the best of four, missing one of two welded nuts & bolts on swing shelf. How does that happen (lmao) and on the cooking chamber slide out bracket laying on baffle on right, welds were so bad and skimpy it never made shipping i guess. But also like yourself, They cut a deal on spot. The manager was ready to send it back, He ended up cutting me 30% off + another 10% for first responder + $15 for opening their credit card. Walked out for $299.99. Needless to say I grabbed it lol. While on the way home for $25 had a local muffler shop hit all welds as they all kinda looked crappy/weak. Just seasoned, just subscribed, and making a material list! Thanks for videos!!!
My bad, It's also a Old Country Pecos, It definitely (imo) has the foundation of a decent backyard smoker with the stack & welded one piece fire box.
My Buc-ee’s has these exact smokers for $550! Such a deal I feel like!
It’s still a good deal, IMO. If you’re willing to spend a grand or more, look for something superior like a Workhorse.
I think I would extend the stack 3 to 4 feet first. The air flow might improve and eliminate the need for the tuning plates.
I covered the stack extension and removing the baffle in later videos. Check ‘em out!
Hey Raleigh smoke, I was curious 🤔🤔🤔what's your opinion on putting a water pan under the cooking grate in front of the cooking chamber opening and putting another water pan on top of the grate in front of the fire box opening but still leaving a gap from both sides to help mitigate the rush of heat that's creating the hot spot on the top grate by the fire box, and I'm also thinking about doing a reverse heat deflector in the fire box that's slanted on top of the fire box grate, since the heat travels up from the fire box and out of the opening to the cooking chamber, I'm no perfect pitmaster by any stretch I'm just hoping these minor mods help with the rush of heat from the fire box along with my modifications I got from you. 👍🏽👍🏽please let me know your opinion on this matter.
Sorry for the late response. Hopefully, I answered some of these questions in my later videos about the baffle removal and inverted baffle.
In Arizona and A LONG way from an academy. Think it is worth it to go for this guy?? Can't find one i lie as much
Thanks in advance!
I live in Southern California- I learned don’t take a chance and buy online- I was looking at the Brazos too
Yeah, it’s a gamble
I know I'm a little late to the party but did you keep the cooking grates in the cook chamber when you did that burn?
I did. Truthfully I think a better way to just use a little dish detergent and warm water. Scrub it and give it a clean rinse. Once it’s dry you can oil and fire it. Basically, a “burn out” is not necessary. A “burn in” though, if hot enough, will cause polymerization.
Got a question would you take that Grill to a backyard competition cuz I'm interested in getting one cuz I need another one and I wanted to know if it would be efficient to do a backyard competition
If I was going to do a backyard competition, I probably use a gateway or WSM. The Pecos is too large to move around, IMO
So, I noticed you have very few Old Country Pecos videos and a lot of Weber smokey mountain videos, in your opinion does the smokey mountain grill get better results while smoking? I am in the middle, I had no luck with a pellet smoker, did not get the results that I got with an electric smoker. I want to go to charcoal/wood and I like the offset but I see more people gravitating to kettle/kamado style smokers. Are you using your OC Pecos ?
I love my WSM(s) - I have three. It’s really versatile and easy to run. The offset is just something to learn and is for traditional Texas brisket. I wouldn’t recommend it unless you really want to sit outside and babysit something for 10-14 hours.
PS - I only use lump charcoal in my WSM. It’s a much better flavor profile and it’s all wood.
Jon, or anyone else who has some smoker knowledge to share.....I just got a Pecos this weekend and did the burn in to get rid of the factory residue. My question is that I have some soot build up inside the smoker. I am wondering if I need to wipe that out before I do the seasoning, or will the soot not affect the seasoning process.
You can either burn it out or just use dishwashing soap and water. Either way is fine. In hindsight probably soap and water would’ve been easier.
I bought an Oklahoma Joe's Longhorn and the manufacturer recommends using soap and water to clean the factory oil off, then dry it off. I'm a little leery of that though.
In hindsight, I think that’s actually the way to go. Once it’s dry you can then season it. If you watch Aaron Franklin make an offset out of a propane tank, dish soap and water is his first step.
I see a lot of people wash theirs down with soap and water 1st. I was always told not to add water to any smoker not even to clean. What are your thoughts?
Sorry for the late response. I think washing was soaking water is perfectly fine. It might actually be better. It’s OK once in a while to wash cast-iron with a little bit of dawn so I’m sure it’s fine. Thanks for watching!
How many inches is cooking chamber steel?
The cooking grate is 17.5” x 36”. I’d have to measure the cook chamber, but it’s probably close to 20 x 40”.
39.5” wide, 19” in diameter
Have you bought a charcoal basket for your Pecos? If so, what size did you buy?
If you watch my other videos you will see that I bought and used a cast iron fire grate from Tractor Supply. However, once I figured out that extending the stack would increase airflow and convection there was no longer need for that raised fire grate. I also remove the baffle to alleviate the hotspot in the center. Now it’s running like a $4000 offset… Minus the thicker steel and beauty.
Good video, just saw these at academy today. I got a pellet grill now but thinking Of dabbling in the sticker burner realm
At this price it’s wort a shot. Worst case you can sell it easy. Thanks for watching!!!
You'll never get the same results from the pellet as you do the stick burner. It's science. The pellets are ground wood that is cooked to form the pellets. All the moisture is cooked out of them. Check out Mad Scientist BBQ. He does a few videos on moisture in wood.
Door needs a back stop, stack should be higher, need a rack for preheating wood,clean out trap door ? Keep wood at 10% moisture
The cook chamber door does have a back stop & there is a wood heating/drying platform on the top of the firebox. You’re correct though about the stack. A taller one would improve the draft, but at 1/4” thick they are probably trying to trim cost and I’d bet it would be more difficult and costly to to ship too. I may consider having a welder do a few mods for me though and a taller stack is on the list.
Def a starter smoker.
That was the point.
@@RaleighSmoke my starter smoker was Pos charbroil offset. Garbage. Now I have a Teja bbq smoker offset from Houston area
Extend the stack & you will see a big difference
🤔
czcams.com/video/EM6HPIWpH6c/video.html
I'm new to offsets. I bought a oklahoma joes highland for $150 only used 3-4 times and I like it but wish it was bigger. Not a bad beginner smoker though. How are you liking that pit so far ?
I'm I'm Goldsboro , not too far from you.
So far so good, but I’m trying to get it to be all it can be. I’d love a better offset, but I’m just not crazy about dropping that much coin yet. Not until at least I get a better handle of it.
But I have no choice, no dealer near me.. to far to drive.. Now I'm scared what I will find wrong with the grill.
Thank you for the video...
I've had one for 10 years man, it's a great smoker
It’s definitely a crap shoot without seeing it in person. If OCBP just took a bit more time it would be worth & extra $100-150 IMO.
Even though it’s not a perfect smoker for $400, you can afford to invest into it and make yourself a beautiful smoker
For sure
They are definitely made in Mexico. Poor craftsmanship. Good thing I own a welder to re-weld the crappy tack welds that are broken with no penetration. I guess with inflation these days that what you can expect for your hard earned $500.00.
Yup