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  1. daveman92789

    Decided on the old country Pecos smoker from Academy. Now what!?

    I have a pecos as well. I built a convection plate for mine & temps did good it was just too restrictive. I'm testing out a new idea of temperature control that is based off the LSG design. Mine is currently a prototype so it doesn't look good but it works good. I'm going to play with the size...
  2. daveman92789

    Extending stack on OC Brazos

    Did you get chance to test it again? I have a pecos & I'm curious if extending the stack helped. Thanks,
  3. daveman92789

    Old Country BBQ Pits Pecos Owners Thread

    I also have a pecos smoker. I made a convection plate with holes drilled in it & it worked really good. Temps within 5 degrees from side to side but in order to get it up to 275 I had to build a large fire which I didn't like. I got to looking at LSG cross flow technology & was very impressed...
  4. daveman92789

    LSG Cross Flow Technology

    I just had to report back on this. I have an oc pecos so I cut out the heat deflector plate & just stuck a plate in front of the opening to the fire box. Wow did it make a difference. This design has something to it & this maybe the easiest mod to make for even cook temps...
  5. daveman92789

    LSG Cross Flow Technology

    If i understand correctly this is the idea behind the heat flow. I'm sure the diagram isn't exact but something i just threw together real quick.....
  6. daveman92789

    LSG Cross Flow Technology

    With having an Offset Pipe Smoker I'm always looking at new was to control air flow for even cooking temps across the grate so i can utilize all of my cooking surface. I built a convection plate which really balances out the temps inside the cooking chamber however i have noticed it to be...
  7. daveman92789

    2 small pork butts or 1 big shoulder

    I can get a shoulder from IGA. They will sell you the whole hog or any cut that you want off the hog. It's the only grocery store around my area that I know handles whole animals. They are my go to for pork & beef fat when I process the deer I harvested. I'm not sure if they have the whole...
  8. daveman92789

    2 small pork butts or 1 big shoulder

    I was thinking so I just wasn’t sure if 20lbs of meat would take the same amount of time regardless if it’s 1 piece of meat or broken out into 2.
  9. daveman92789

    2 small pork butts or 1 big shoulder

    I have a birthday party coming up & I'm bbqing 20lbs of pork. I don't really have 18+ hrs to cook this so I'm wondering if I get 2 - 10lbs pork butts if I could get it done faster than cooking a single 20lbs shoulder. I have an offset stick burner I'll run around 250-275. Thanks,
  10. daveman92789

    OC Pecos smoke stack/exhaust?

    I believe your right on making it easier to attach the smoke stack. It's not perfectly centered on the opening. I know the pit isn't the thickest but i think its thick enough to support the smoke stack without the extra material. I looked at a bbq pit calculator & my size pit with 4" exhaust...
  11. daveman92789

    OC Pecos smoke stack/exhaust?

    I have an OC pecos smoker. I've noticed the smoke stack is 5" id pipe but the opening in the smoke chamber is only 4". The biggest problem is if any water goes down the stack its pain to get out. No way to drain it without drilling a hole on the bottom side.... which really isn't a big deal but...
  12. daveman92789

    Freezing Venison Bone in

    I remove the wind pipe before i hang the meat for aging. I believe i can get two or three 1lb roasts out of the neck so maybe just to experiment I'll freeze one of them with the bone in. All of my meat gets vaccum sealed as well.
  13. daveman92789

    Freezing Venison Bone in

    For the last several years i have processed my own meat. This year i started playing around with some cuts that look more cool then anything. One of the cuts leaving the back strap(loin) on attached to the ribs and making it look simular to a lamb chop. I have seen some concerns on the internet...
  14. daveman92789

    Brine & smoke turkey

    Ok thanks, I'll start my brine tomorrow or Tuesday then maybe turn the cooler down to 32 right at freezing but not freeze it. Is there a rub I should put on it or just salt & pepper? How about wood. What's the best wood to smoke with?
  15. daveman92789

    Brine & smoke turkey

    I have a 18lbs turkey i plan on smoking & brining. Here is the problem its sunday, its thawed, & i cant smoke until next sunday. Thawing procedure, i put it in my aging fridge where i hang my deer. It stays 34° constant. My question is now that it sat in there for three days its finally thawed...
  16. daveman92789

    Freezing Pork Fat

    I bought some pork fat earlier this year which i didn't use all of. I kept it frozen straight from the butcher never thawed. I pulled off what i needed and put the rest in the freezer in the same Styrofoam package that i got from the butcher. I'm ready to make some deer sausage however i cant...
  17. daveman92789

    Grinding pork fat

    I'm new to the forum and have been looking for some info on freezing pork fat. How long is frozen pork fat good for? Will it last longer if vacuumed sealed in a food saver? I got a bunch of fat from my butcher for make deer sausage, summer sausage, & Brats. I have a couple pounds of fat left...
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