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Drum&Que

Fire Starter
Original poster
Apr 12, 2019
38
23
Hey y’all! I’m still kinda new to this community but have been cooking for a little while now. I moved to NY Stare about a year ago and had a kid so I’ve been a little less active but that’s changing again.
Im cooking on and Old Country Wrangler and wondering if anybody has experimented with leaving the I side alone and just extending the stack to be about 6” shorter than the cook chamber.
 
First of all, welcome to SMF!
I’m not sure what you are saying, but it sounds like you want to cut the stack off. I wouldn’t do that. However I would extend the stack on the inside down to the rack. You can get the supplies at HD.
Al
 
Hey Al! Thanks a lot! I’m definitely talkin about extending the stack. My stack is already at grate level but I’m talking about adding additional height to the outside of the stack for better draw.
 
Adding to the stack helps a bit... but if you want an old country to run at smoking temp and not flame oyt or Rollercoaster, I have the solution for you. I spent 3 days of experimenting, and this is what I came up with... Runs no hotter than 320° and that's with a BIG fire. you can just add wood and run 259-275° all day, no flame-outs.
It's similar to what Franklin and Millscale pits have., minus the vertical baffle in the bottom
 

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Oh wow! I knew not having a “baffle” had something to do with it. Thanks so much for the pictures and letting me in on the secret. Now I know exactly what to show my welding friend at work!
Would you say that putting that plate back in horizontally helped a lot? Or would you recommend just getting rid of it and just adding the water pan tray up top?
 
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