Recent content by daveman92789

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  1. daveman92789

    Throat opening

    The fb/cc opening is 8.25"x4.25" seems a little small. FB is 20" diameter x 20" long. CC is 20" diameter x 40" long. Stack is 5" diameter x 28" long.
  2. daveman92789

    FB/CC advice

    I know this is an older post but was there any resolution on the FB/CC opening being larger than recommended?
  3. daveman92789

    Throat opening

    No it works fine you can just tell that hot gasses get trapped in the firebox.
  4. daveman92789

    Throat opening

    Is it possible for the throat opening from the firebox to the CC to be too large? If so what would the drawbacks be of too large? I assume it's better for it to be too large than too small. I have a pecos and based on calculators online the throat should be 51in² & its currently 36in². I want...
  5. daveman92789

    LSG Cross Flow Technology

    So I have made some modifications. It didn't work as well with a full chamber of meat. Hopefully the pictures attached will give you an idea but with the new design I get air flow across the top & down below. Its really helped with temp swings but still maintain tons of air flow while allowing...
  6. daveman92789

    Venison Kielbasa, snack sticks, & burger overload....

    I really enjoy processing my own venison. Typically as i process out each deer i save the trimmings up and freeze them. By the end of the year i typically end up with enough trimmings to make a ton of stuff with..... For the burger i believe in this picture i have roughly 40lbs mixed at 80/20. I...
  7. daveman92789

    Smoked duck and Vension ribs

    Ahh yes i love vension ribs. I myself butcher all of my game exspecially vension. Brats, Kielbasa, summer sausage, snack sticks, burger you name it I've probably turned venison into it. Just last week i smoke a vension rack and wish i had a better picture. I marinaded mine in Allegro Game Tame...
  8. daveman92789

    Old Country BBQ Pits Pecos Owners Thread

    Yeah i was running into that issue with closing the damper. Getting nasty smoke however since i removed that lip i dont have that issue no more. I shoot for 275 on all my cooks. I think its the easiest temp to maintain on this grill and keep clean smoke plus coals that hot make a fresh log start...
  9. daveman92789

    OC Pecos smoke stack/exhaust?

    I actually watched that video a few weeks ago. I haven't decided if I'm ready to take on that kind of mod. I can say that I really enjoy doing different mods just to see how they work. Its like a science experiment. Also one day i really want to build my own pit and i would rather know how these...
  10. daveman92789

    Old Country BBQ Pits Pecos Owners Thread

    Yeah i tried the door thing as well. I was able to move my hot spot from the fire box side to the exhaust side just by changing how much the door was open. I also gave up on that. Now i leave the smoke stack wide open and control the heat with the damper on the door. The biggest thing i noticed...
  11. daveman92789

    OC Pecos smoke stack/exhaust?

    I ended up cutting that lip out. I can say that there is a noticeable difference in the air flow through the cook chamber and it actually got my temps closer from end to end.
  12. daveman92789

    Old Country BBQ Pits Pecos Owners Thread

    I would like to update this. A few months ago i loaded my smoker up with 5 butts totaling roughly 38lbs. Though this method above seemed effective running dry i discovered its not as effective running loaded with meat. i struggled to get temps above 200 so i pulled this plate out and installed...
  13. daveman92789

    Worried about temp differences in offset?

    I thought i would also share some interesting finds when doing my cook. I had 6 different probes all around the cook chamber so i could really see the flow of heat... especially with that much meat in the chamber.... I drew up a little diagram in autocad to reflect how i saw the heat traveling...
  14. daveman92789

    Worried about temp differences in offset?

    It was probably the best pulled pork I've ever smoked. I wish I would have removed more of the fat cap. I left most of it on because I thought I needed it to protect the meat.... but I didn't. Nothing got burned. I ended up pulling most of the fat cap off after the cook. You can see some in the...
  15. daveman92789

    Worried about temp differences in offset?

    I agree 100%. Today I really learned mine. I thought I would never be able to use all of my cooking surface but today I did. Due to the diverter in my smoker the center is the hotspot & the outsides are the cool spot... even closes to the firebox... the pork was amazing is all I can say. After...
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