Best Mod So Far
Moderator: TBBQF Deputies
-
- Pilgrim
- Posts: 17
- Joined: Sun Jun 09, 2019 9:21 am
- Location: Frisco, TX/Ypsilanti, MI
- Contact:
Best Mod So Far
I'm newish to offsets, and I picked up an Old Country Pecos about month ago to learn to cook more meat at once. I've been modifying a little here and there, but I just finished the best one yet. What do you think?
Weber Smokey Mountain
Old Country Pecos
Weber Kettle
Char-Griller
Old Country Pecos
Weber Kettle
Char-Griller
- Norway Joe
- Chuck Wagon
- Posts: 4406
- Joined: Mon Jun 04, 2018 2:04 pm
- Location: Oslo, Norway
- Contact:
- Rambo
- Deputy
- Posts: 8423
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
- GRailsback
- Chuck Wagon
- Posts: 3615
- Joined: Tue Nov 19, 2013 4:44 pm
- Location: Cypress TX.
- Contact:
Re: Best Mod So Far
Very nice, well done
- PeterB123
- Pilgrim
- Posts: 49
- Joined: Mon Jun 10, 2019 11:21 am
- Location: Crosby, TX
- Contact:
Re: Best Mod So Far
Love it.
- OldUsedParts
- Deputy
- Posts: 21557
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Best Mod So Far
Lone Star Awesomeness - - -
I've been wanting to get a pink flamingo and painting the on it's body but I'm getting a little resistance from SWMBO
I've been wanting to get a pink flamingo and painting the on it's body but I'm getting a little resistance from SWMBO
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Chasdev
- Outlaw
- Posts: 1011
- Joined: Tue Oct 27, 2015 10:50 am
- Location: Austin, Tx.
- Contact:
Re: Best Mod So Far
Great look, hope it lasts!
Look inside the opening where the exhaust stack is welded to the body, if there's a large ledge in there, you can cut and grind it down to de-restrict the flow from the body to the pipe.
Also you can improve air movement through the cooker by extending the exhaust pipe, which can be done pretty easily using water heater exhaust vent pipe.
Look inside the opening where the exhaust stack is welded to the body, if there's a large ledge in there, you can cut and grind it down to de-restrict the flow from the body to the pipe.
Also you can improve air movement through the cooker by extending the exhaust pipe, which can be done pretty easily using water heater exhaust vent pipe.
-
- Wrangler
- Posts: 50
- Joined: Thu Feb 14, 2019 7:23 pm
- Contact:
Re: Best Mod So Far
What paint did you go with? I was thinking about painting mine when i get closer to being usable. Btw looks awesome good jobCookinWithWood wrote:I'm newish to offsets, and I picked up an Old Country Pecos about month ago to learn to cook more meat at once. I've been modifying a little here and there, but I just finished the best one yet. What do you think?
Sent from my SM-G975U using Tapatalk
-
- Pilgrim
- Posts: 17
- Joined: Sun Jun 09, 2019 9:21 am
- Location: Frisco, TX/Ypsilanti, MI
- Contact:
Re: Best Mod So Far
Chasdev wrote:Great look, hope it lasts!
Look inside the opening where the exhaust stack is welded to the body, if there's a large ledge in there, you can cut and grind it down to de-restrict the flow from the body to the pipe.
Also you can improve air movement through the cooker by extending the exhaust pipe, which can be done pretty easily using water heater exhaust vent pipe.
Thanks! I read through some of your posts about your experience with the pecos before I bought it, so I had some idea what I was getting into.
I work in engineering and I love tinkering and improving on pretty much everything, I basically want to use this unit to experiment. I am definitely planning a few more mods, including changing stack height, but I'm going to add a more thorough temperature monitoring set up before I do anything.
Weber Smokey Mountain
Old Country Pecos
Weber Kettle
Char-Griller
Old Country Pecos
Weber Kettle
Char-Griller
-
- Pilgrim
- Posts: 17
- Joined: Sun Jun 09, 2019 9:21 am
- Location: Frisco, TX/Ypsilanti, MI
- Contact:
Re: Best Mod So Far
lubbockguy1979 wrote:What paint did you go with? I was thinking about painting mine when i get closer to being usable. Btw looks awesome good jobCookinWithWood wrote:I'm newish to offsets, and I picked up an Old Country Pecos about month ago to learn to cook more meat at once. I've been modifying a little here and there, but I just finished the best one yet. What do you think?
Sent from my SM-G975U using Tapatalk
I used the VHT Engine Enamel. https://www.vhtpaint.com/high-heat/vht-engine-enamel
It's not made for extreme high temps like the header paint, but it says it's good up to 550F, which should be plenty on the outside of the cook chamber. If you do any of the high temp paints, I'd recommend thoroughly cleaning and degreasing the metal, then use their high temp primer. Also make sure to follow the directions for curing the paint. It requires a few hours at about 250F.
Let me know if you have any questions.
Weber Smokey Mountain
Old Country Pecos
Weber Kettle
Char-Griller
Old Country Pecos
Weber Kettle
Char-Griller
- Chasdev
- Outlaw
- Posts: 1011
- Joined: Tue Oct 27, 2015 10:50 am
- Location: Austin, Tx.
- Contact:
Re: Best Mod So Far
CookinWithWood wrote:Chasdev wrote:Great look, hope it lasts!
Look inside the opening where the exhaust stack is welded to the body, if there's a large ledge in there, you can cut and grind it down to de-restrict the flow from the body to the pipe.
Also you can improve air movement through the cooker by extending the exhaust pipe, which can be done pretty easily using water heater exhaust vent pipe.
Thanks! I read through some of your posts about your experience with the pecos before I bought it, so I had some idea what I was getting into.
I work in engineering and I love tinkering and improving on pretty much everything, I basically want to use this unit to experiment. I am definitely planning a few more mods, including changing stack height, but I'm going to add a more thorough temperature monitoring set up before I do anything.
Tuning plates for sure, mine was way hotter on the firebox end until I added some plates.
My best advice (and this goes for anyone interested) is to be VERY picky about the wood you buy.
Get a moisture meter and go for dry dry dry wood, and don't take any wood seller's word on if it's "seasoned" or not.
I wasted a lot of time and money cooking with less that properly seasoned wood.
My best tasting meat and easiest to control fires were with old dead fall post oak which was probably under 15% moisture.
My worst tasting meat and hardest to control fires were with core oak sticks from a large tree that, while it had two years seasoning the moisture was around 25%.
It was slow to light and burned too hot.
Return to “Custom Built Pits, Build Your Own Pit & Pit Modifications”
Who is online
Users browsing this forum: No registered users and 16 guests