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Ok it's superbowl Sunday 60 degrees. My pecos is going through hickory chunks pretty good. I see all theses posts to start out with lump charcoal and only use 6-8 ounces of wood. I go through a bag of wood chunks from Wally for one 4-6 hr smoke . Temps all over the place , WTH AM I DOIN WRONG...

Ok guys and gals, I'm cooking for stepdtrs wedding end of March . Doing short ribs as one entree. Will have the butcher trim and cut them into 3 inch pieces. Getting 4-4 packs which should yield 56- 64 pieces each when cut . My question is , how the he// do I cook/ smoke them for 150 people(...

Hey gang. I have an old country BbQ Pecos smoker since June 2015 AND LOVE IT.Transplanted northerner 25 yr ago to Florida . USAF Ret. nurse and owner of Beachbum Hot Sauces. Love to cook grill hunt fish etc. love trying new things. have only done one brisket so far bunch of wings whole chicken...

Hi long time reader of the forum just saw the prcos owners thread, have had mine since June 2015. Love mine. Just getting to know it still and the only issue is temp control from smoker box to chimney. Big test this weekend doin 5 9 lb pork shldrs for a party. May try using the smoker box plate...