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  1. TheBBQChef

    Old Country BBQ Pits at Academy

    I didn't add anything at all to help get the heat up. It does it pretty well on it's own, though you lose the 1/3 of the cooking grate on the firebox side. For larger briskets, I've used a blocking log on the grate to keep the point from getting too crispy. That's the case with any smaller...
  2. TheBBQChef

    Old Country BBQ Pits at Academy

    For now, until I add a collector and permanent stack that is about the same height.
  3. TheBBQChef

    Old Country BBQ Pits at Academy

    WAY better, for the way I like to cook. I can now use the fire to control temps with predictable results. Moved my Tel-Tru to 1.5" above grate level on the stack side. Trucks right along at 265-275 for how I cook. LOTS of airflow. Run with the FB door 1" open to burn a clean fire, built on the...
  4. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    The stack extension is 24" tall x 6" in diameter. Held in place with a big hose clamp. I did notch out a section for the stove pipe to slip over the bracket for the exhaust damper. The Brazos came with the edges on the cook chamber and firebox doors. I used some OK Joe's gasket on the inside...
  5. TheBBQChef

    Old Country BBQ Pits at Academy

    Did you get it in their Springfield store? That's where I picked mine up a couple years ago and they seem to always have plenty in stock. I've enjoyed mine, though I'm in the process of further optimizing it. The Brazos is a bottom-up cooker because of the huge baffle installed and I wanted it...
  6. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Got some pics of my setup to share with everyone. Got a brisket flat on the Brazos today that's been brining for a week, so it will make some excellent pastrami. Burning seasoned post oak exclusively.
  7. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Gotcha. I signed up for the email notification for more info, but never signed up for the waiting list. That's excellent that order to shipment was about four weeks. Many builders are much longer. I'm sure that is because they aren't taking all orders at once, which makes sense. That extra 11...
  8. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    I haven't taken any pics since I cut the baffle out, but I'll get some that show how it's set up and will post them here. I've got a brisket flat that is in brine this week to make some pastrami, so that might happen this coming weekend. I might also just run another biscuit test this week...
  9. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    That's awesome. I don't think you'll be disappointed one bit! What was the lead time?
  10. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    I only lost between a 1/4 and a 1/3 of the cooking grate on the firebox side. I never used that side either for the same reason you mentioned. I have never placed food much beyond the halfway point. I want food over by the stack end. And it would be the same for me with a larger cooker too. Most...
  11. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Well, I said I wasn't going to do it but after some Labor Day beers I decided I was going to cut out the baffle. No need to worry, I waited until Tuesday morning to do it so there was no beers influencing the angle grinder! But I can tell you this, I am VERY glad that I did it. One thing I...
  12. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    What did you end up going with since you sold your Brazos?! I've done some additional experimentation and I think I've decided what I'm going to do to my Brazos. I ran it for a while with the cooking grate upside down in the FB and built fires on it toward the back side of the FB and built them...
  13. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    I figured as much. Dimensions are everything when it comes to shipping and costs, sometimes even moreso than weight. The bolt-on makes sense. I just don't care for the foldable stack because of the flange in the middle of the stack. My eye gets drawn right to that. I'm sure you're spot on...
  14. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Yep, I've seen both of those before. I wondered if Daniels was behind Workhorse Pits when I saw "sister company" on their website and the stack on the Workhorse looked like the same design that Primitive Pits has. That's the only drawback for me is that I can't stand to look at that folding...
  15. TheBBQChef

    Stuffed Burgers

    Looks great! We do them occasionally and my kids have even asked for mac and cheese stuff burgers. Surprisingly, really good as well!
  16. TheBBQChef

    SOS please help my brisket

    The Weber Smokey Mountain is usually a pretty even cooker. Are you using the 18.5" version or the 22" version? One potential problem I could see is that if you're cooking on the 18.5" version and you have part of the brisket close to the edge of the cooking grate, the temps are much higher...
  17. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    That is a nice looking pit and the price is very attractive as well! With the 3/8" steel construction, that's hard to beat. Even adding a cover, top rack, and Cowboy Grill you're only looking at ~ $2,500 before tax and shipping. You can't really tell from the pics, but it looks like they are...
  18. TheBBQChef

    Newbie here w/ basic bacon question

    This is a great article that covers the topic of curing, and provides a calculator which I use whenever I am concocting a cure. I haven't used the other reference mentioned above, but if it's widely used on the forum it's likely a solid reference...
  19. TheBBQChef

    Thermapen Mk IV White - $69.00 Sale!

    Update: The white Thermapens are all sold out, now they have this sale going on for the grey ones!
  20. TheBBQChef

    Old Country BBQ Pits Pecos Owners Thread

    Thanks for your input and feedback. I think we are in agreement on most things, and were saying the same things in different ways. The large stack on the Brazos creates a low-pressure situation in the CC - really too low IMO. Instead of being able to fill that void with the heat from the...
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