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  1. Drum&Que

    Old Country Wrangler- Owners Thread

    I meant 30-45.
  2. Drum&Que

    Old Country Wrangler- Owners Thread

    I love cooking ribs on this cooker! And I do wrap in foil but it’s never for more than about 40-45 minutes. 3-2-1 method is NOT for me.
  3. Drum&Que

    Old Country Wrangler- Owners Thread

    There ya go! I wasn’t in the business if adding a collector to even out the temp at the stack end so I just removed the extension. Once I took out the baffle I was convinced that my setup was correct. Fuel efficiency and GREAT bark with no crispy bottoms.
  4. Drum&Que

    Old Country Wrangler- Owners Thread

    I think mine ended up being 8”. Maybe even shorter.
  5. Drum&Que

    Old Country Wrangler- Owners Thread

    Retired Spook, what you just explained is EXACTLY why I cut my baffle out. Way too hot on the bottom. Our stacks are actually pretty close to what they are supposed to be according to Aaron Franklin‘s model. But I found that if I extended it when I cut off the baffle it actually draws too well...
  6. Drum&Que

    Old Country Wrangler- Owners Thread

    This was exactly my experience. My fires (and my splits) are way smaller now and way more efficient. I can almost cook with the firebox door closed sometimes.
  7. Drum&Que

    Old Country Wrangler- Owners Thread

    I I do have a “baffle” of sorts but it doesn’t deflect heat down. It sticks straight up so the heat has to flow UP into the cook chamber. Then I have the water pan sitting on top of a grate my buddy welded in the gap that was created by cutting out the original baffle. Heat and smoke flows WAY...
  8. Drum&Que

    Old Country Wrangler- Owners Thread

    That’s what I did. It ain’t pretty but it works. I had a buddy from work hook me up.
  9. Drum&Que

    Old Country Wrangler- Owners Thread

    Nope! No tuning plates. Didn’t want anything impeding the flow.
  10. Drum&Que

    Old Country Wrangler- Owners Thread

    I cut my baffle out because it was burning the bottom of my meat on long cooks. Because it diverts heat under the meat instead of Up and over. Baffle never gave me temp issues, just connection issues.
  11. Drum&Que

    Old Country Wrangler- Owners Thread

    I think the cook chamber wouldn’t stand a chance if the opening was as big as “suggested”. You could never get a clean fire with a tiny firebox (if burning wood exclusively), and your draw would suck without a stack as long as ours.
  12. Drum&Que

    Old Country Wrangler- Owners Thread

    You can bend it until it breaks at the welds once you grind them down a little bit. And you can DEFINITELY use a smaller fire lol. You won’t have a choice once you remove the baffle.
  13. Drum&Que

    Old Country Wrangler- Owners Thread

    I love it. I can finally get it (and maintain) hot enough temps to cook good chicken. You gotta be careful though because the temps will definitely soar on you if you use too big of splits or the wrong kind of charcoal. You’ve also got to be patient and let the temp come down when you first put...
  14. Drum&Que

    Old Country Wrangler- Owners Thread

    Awesome pics! Ya the coal basket is definitely where it’s at. I just control my temp with the door. Like I said, I use WAY less fuel since I cut the baffle out. I don’t like using only charcoal because it lacks the flavor I desire. So I just start with a full chimneys of coals.
  15. Drum&Que

    Old Country Wrangler- Owners Thread

    This will help a lot with maintaining a coal bed in our small fireboxes. Anything we can do for more air in that thing is super important. More air and smaller amounts of fuel are perks to the coal basket in my opinion.
  16. Drum&Que

    Old Country Wrangler- Owners Thread

    Ha! Ya man that was the worst part. I’ll take pictures to show you what I had done.
  17. Drum&Que

    Old Country Wrangler- Owners Thread

    I will also say, while these pits are great (the best) backyard, big box store, entry level smokers, it’s not like having a smoker manufactured by a small shop. Thicker steel, and bigger fireboxes/cook chambers will always win. You can just burn cleaner fires and maintain temps better. There’s a...
  18. Drum&Que

    Old Country Wrangler- Owners Thread

    Thats exactly right. Like I said, tuning plates just impeded my airflow, convection, smoke movement. And the bottom of my meat was ALWAYS too crispy unless I was cooking something with a bone in it. I haven’t done a brisket yet (I have a toddler and busy work schedule) but I guarantee you the...
  19. Drum&Que

    Old Country Wrangler- Owners Thread

    I did! But then realized I didn’t need the extra draw once the baffle was removed. Trust me, it draws PLENTY haha. The Wrangler isn’t as big as the Pecos so we have to be careful about how much air we try to suck through that thing. I was getting pretty crazy temp differences with my extension.
  20. Drum&Que

    Old Country Wrangler- Owners Thread

    I took out the factory baffle in mine, and had a friend weld a vertical sheet about 6”-8” away from the opening of the cook chamber. Now I use WAY less wood, maintain temps better, get better draw (firebox door for control), grate temps are way more even, and my meat doesn’t burn on the bottom...
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