The Franklin pit is 20 X 47 , it also has a large tall stack with a collector, and he has a concave cap on the end to reduce resistance to air flow
https://franklinbbqpits.com/
https://franklinbbqpits.com/
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 stack. The flange in the middle of the stack just looks so out of place - especially for a backyard pit. I get it on a large trailer pit where clearances might be a concern while transporting. Workhorse has the 1975 which is still moderately priced. I'd like to talk to someone who owns one and see what their thoughts are on it!
3.I tried to manage temps with size of fire only. I would put each new log in, leave fb door open for 5 then close without latching. Vents open. I was trying to run at 250-275. Achieved this on stack side. Fb side I was closer to 315-325. As I had to large racks of beef ribs I rotated every hour so they stayed close to each other.
I’d welcome any advice here. Maybe I need to try the tuning plate concept again. But my temp gaps seem larger than most.
good news is I had no issue with smoke. Tbs most of cook. Just haven’t dialed it in well yet.
Hello All,
I have been a Pecos owner for a few years now. I use high temp gasket on the cook chamber and have installed temp gauges just above grate level about a quarter the cook chamber door's width in fro each side. Other than those changes, I have ran mine pretty much stock. It seems to hold within 10 degrees on both sides of the cook chamber but I may tinker with baffle plates some this season.
I would try running with the firebox door open 3-5 inches, this may push some of that 315-325 degree air further into the cook chamber and help even it out.
What I found on my Brazos after extending the stack, is that it was better to cook with the FB door closed and the damper 1/2 to full open. And then not worry about end to end temps. I cooked on the stack half of the cooking grate. It seems counter intuitive to increase the draw through the smoker and then cut off the air intake, but it worked for me.
So with the stack extension, do you just need to rotate the meats every so often or do you lose the capacity of the firebox side of the cooking grate?