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That’s a solid point. Especially since it’s only the flat side that seems to be hard, and I do tend to have heat spikes on the far end where the flat is. Thanks! Probably just need to mess with placement.

hey all, smoked a 12 lb prime brisket on my offset pecos for Christmas. This is my 3rd or 4th one, turned out just ok. My temps stayed pretty consistent, never really went north of 300, usually sat around 275. Problem is a crispy/hard bottom. I can’t figure out why it’s happening! The rest...

Opposite sides of the Pecos, and staying pretty steady... I can live with that..

Have you been using this smoker for a while? I started on an el cheapo, and I had do do quite a bit of modding to get it to run right ash builds up so quick in those, and they are practically impossible to keep running without the mods. Just do a youTube search for "brinkman smoke n grill...

Can you post a link? Just checked the academy site and I didn't see them. Maybe I searched the wrong keywords...

Found a link to a baffle plate made specifically for the Pecos, just in case y'all are interested.. http://www.bbqsmokermods.com/mobile/Product.aspx?ProductCode=BR-TUNE-OC

When getting started with a new smoker type, I have found YouTube to be a great resource. Good luck! Ribs are a good cut to start with! Even if they turn out "bad" they'll still be pretty good. Just relax, jump in with both feet. You learn something every time. You'll do fine! Here's a...

I think what you have are referred to as tuning plates, which is what most people seem to have. This is a convection plate. Seems like it would be more efficient (in theory)... I will probably end up doing what you did, just curious if anyone ever found one of these to fit the Pecos, and if...

Anybody ever get a convection plate for the Pecos? I've seen the ones from horizon, any other options? Any luck?

Thanks for the info! From what I've read, it's only the doors that are thicker anyway. I'm wondering if the Pecos may be a little harder to control vs the wrangler just because of the size difference and not as much the door thickness. At first, I was hardcore after the wrangler, now it just...

Cool. Thanks, I'll check it out!

Thanks for the $.02! Yeah, I did consider the extra grate, but when I actually looked at it, it didn't seem very practical. What can you use that narrow space for? Maybe just sausage? Plus, that's a whole new area to worry about temp. But, if the steel thickness would make a considerable...

Anybody ever owned both smokers? Obviously the wrangler is higher quality, but does the thicker steel make that drastic of a difference in heat maintenance? According to the other threads, people seem to have the same issues with both smokers (heat maintenance/retention). Only reason I ask is I...