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Recent content by SmokeIron
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Thanks for the info. I've been meaning to do the biscuit test just to establish where I'm at currently, that way I will know if I'm helping or hurting with each modification.
Here is a picture of the baffle in my Pecos, I assume it is similar to the Brazos. I would like to cut the lip out of the entrance to the stack and increase stack height at some point. I may add an air inlet above the firebox door as well, but it seems to stay pretty even with the firebox door...
It's still going strong. I believe the 2 letter code on the lid damper puts it in '93. I'm missing the ash pan and added a thermometer, but everything else is still original.
Hello fellow smoked meat enthusiasts,
I have been browsing this forum for a while and figured it was time to sign up since this forum really seems to cover a wide variety of my interests.
My wife and kids got me an Old Country Pecos a few years ago for Father's Day and have really enjoyed...
Hello All,
I have been a Pecos owner for a few years now. I use high temp gasket on the cook chamber and have installed temp gauges just above grate level about a quarter the cook chamber door's width in fro each side. Other than those changes, I have ran mine pretty much stock. It seems to...