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Thoughts on Old Country Pecos Smoker?
Posted on 7/7/25 at 6:55 pm
Posted on 7/7/25 at 6:55 pm
Anyone have one? Seems like the best bang for your buck but I’ve never used one. Has thicker metal than the cheap Amazon smoker (which I currently have and am frustrated with). The smoke stack has a wide diameter and is at grate level (big edge here over smokers like Oklahoma Joe). Just seems to be better than anything in its price range ($500) when it comes to offset smokers. I’m on a budget so $500 is about the most I’m willing to spend on a smoker anyway.
Anyone have one? Like it? Hate it?
My frustrations with the cheap smoker is that it has a small fire box, terrible air flow (fires smolder), doesn’t hold temps well (thin metal) and has large variations in temps at spots on the grate that are right next to each other. I’ll cook a rack of ribs and one half will be fall off the bone and the other half will be kinda tough. I’ll also cook 2 racks side by side and one will be done 45 minutes before the other.
I realize I can fix some of these problems by rotating the meat around but it seems like the id have to do that less if I had better equipment. I also realize a $500 smoker won’t be flawless but the Pecos seems to fix some of these problems by its design alone.
Anyone have one? Like it? Hate it?
My frustrations with the cheap smoker is that it has a small fire box, terrible air flow (fires smolder), doesn’t hold temps well (thin metal) and has large variations in temps at spots on the grate that are right next to each other. I’ll cook a rack of ribs and one half will be fall off the bone and the other half will be kinda tough. I’ll also cook 2 racks side by side and one will be done 45 minutes before the other.
I realize I can fix some of these problems by rotating the meat around but it seems like the id have to do that less if I had better equipment. I also realize a $500 smoker won’t be flawless but the Pecos seems to fix some of these problems by its design alone.
This post was edited on 7/7/25 at 7:18 pm
7
Posted on 7/7/25 at 7:25 pm to Bert Macklin FBI
I have owned an Old Country Wrangler offset for about 8 years now and it has been fantastic. Not as big as the Pecos model but has a thicker gauge metal. I have used the hell out that thing and it has held up great. Would suggest buying some Lava Lock stripping and seal up the doors and I moved the metal grating that sits atop the firebox to the bottom to set a firebox on.
Posted on 7/7/25 at 8:11 pm to Bert Macklin FBI
I use the Weber Smokey Mountain ; it works great.
Posted on 7/7/25 at 8:18 pm to Bert Macklin FBI
I almost got one - if I could have found one. If I remember the metal is slightly less than 1/4”. I was willing to put done mods on it.
This post was edited on 7/7/25 at 8:19 pm
Posted on 7/7/25 at 8:33 pm to Bert Macklin FBI
I’ve had one for about 10 years, great smoker for the price. Puts out some good shite.
Posted on 7/7/25 at 8:50 pm to Bert Macklin FBI
Heavier = better. Not sure what model my old country is but it looks like the Pecos.
It’s fine but far from automatic. It’ll be easy compared your old one but no offset is really easy. I don’t think I’ve ever been through a whole smoke without having some kind of minor fire issue.
I also find myself cutting and seasoning my own wood because nothing I get from marketplace suppliers is consistent enough.
It’s fine but far from automatic. It’ll be easy compared your old one but no offset is really easy. I don’t think I’ve ever been through a whole smoke without having some kind of minor fire issue.
I also find myself cutting and seasoning my own wood because nothing I get from marketplace suppliers is consistent enough.
Posted on 7/7/25 at 10:01 pm to Soul Gleaux
quote:
I’ve had one for about 10 years
I got my cheap offset from my FIL this past Xmas so I am fairly new to BBQ.
Brisket looks great. I have yet to be brave enough to try a brisket which is part of why I am looking to upgrade. any tips on making a brisket like that?
Also interested in trying beef ribs at some point.
Posted on 7/7/25 at 10:08 pm to Bert Macklin FBI
I have one. I did these mods.
Put high heat gaskets along the smoke chamber lid and firebox lid.
Cut the deflector shield out with a dremel tool. Use a water pan next to the grate near firebox.
Raised the smoke stack 12” using wood stove pipe. This increases air flow from fire box.
I use the post oak boxes from academy. I split most using small wood splitter from Amazon.
Add the 5lb maul. Best $$ I’ve spent on this smoker.
LINK
Love this smoker. A few mods and it’s a great bbq machine.
Put high heat gaskets along the smoke chamber lid and firebox lid.
Cut the deflector shield out with a dremel tool. Use a water pan next to the grate near firebox.
Raised the smoke stack 12” using wood stove pipe. This increases air flow from fire box.
I use the post oak boxes from academy. I split most using small wood splitter from Amazon.
Add the 5lb maul. Best $$ I’ve spent on this smoker.
LINK
Love this smoker. A few mods and it’s a great bbq machine.
Posted on 7/7/25 at 10:15 pm to Bert Macklin FBI
quote:
Brisket looks great. I have yet to be brave enough to try a brisket which is part of why I am looking to upgrade. any tips on making a brisket like that?
Fire management is the key to good BBQ. Cooking anywhere from 220-275 as steady as possible.Remember each piece of meat is different. Pulling at 203 is a pretty safe bet for Bisket. Resting the meat is pretty big deal. I rest mine for no less than 4hrs. It’s wrapped in butcher paper in foil with a shite load of beef tallow.
This post was edited on 7/7/25 at 10:16 pm
Posted on 7/7/25 at 10:26 pm to Bert Macklin FBI
quote:
any tips on making a brisket like that?
Just be patient with it. I had read something like “expect about an hour per lb” and that has never been true for mine. Get a good thermometer set up (I love my Thermoworks Signals and my newer RFX, both with a Billows). ETA: Wrap it in butcher paper at 160, then I pull mine usually 200-205 depending on the brisket. I use lump charcoal to start my fire, then add logs from there. Post oak and pecan. Occasionally you will need to throw a handful of lump in to keep the coals going. It does not take much in the firebox to keep it at 250 throughout the cook. An early mistake of mine was having way too much fire, making it impossible to keep the temp down. I never need more than a log at a time.
This post was edited on 7/7/25 at 10:39 pm
Posted on 7/8/25 at 10:17 am to Bert Macklin FBI
Had the Pecos for about 5 years. Very pleased with the quality for the money. Other replies have captured most of the mods I have done.
I do cook brisket a little different...I'll smoke for 4-6 hrs to get the meat to 150* then put in the pan and throw it in the oven at 275* for the remaining time to get to 206*. Easier than keeping the smoker going through the night to have ready for lunch. I also do the same process with a pork shoulder for pulled pork.
I do cook brisket a little different...I'll smoke for 4-6 hrs to get the meat to 150* then put in the pan and throw it in the oven at 275* for the remaining time to get to 206*. Easier than keeping the smoker going through the night to have ready for lunch. I also do the same process with a pork shoulder for pulled pork.
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