Jmgunn
Knows what a fatty is.
I finally got around to adding this last weekend. The pit runs even better than ever now
Wow good on you. I bet that’s awesome. Sure looks good!
I finally got around to adding this last weekend. The pit runs even better than ever now
Glad it's working out for ya, the Johnson brothers really were onto something. Bet you that deflector is gonna end on many more backyard offsets soon
Based on this thread and conversations with the original poster, I had a baffle/griddle built for my new smoker.
It sits on the grates and goes against the cook chamber/firebox - as such it can easily be taken in and out of the smoker
Used for first time yesterday - seemed to concentrate the hotspot closer to the firebox - thus giving me more useable grill space.
just used a 1/4 inch piece of plate - was bent on each end for 2 inch legs - OD of the plate is 21 x 6
I just got my Pecos this weekend. I tried to burn everything out from the manufacturing process and I had a hard time getting the cooking chamber hot. I was using an old country bbq pits gauge a few inches above grate level and center of chamber and I don’t think I got it above 350*. It was cold and windy out and I need to double check the temps with some probes but I still think there is an airflow problem. I am going to put gaskets on the doors first and see if that helps at all.
I can send you some dimensions if interested... as I said before, just cutting out the factory baffle is a night and day difference. Feel free to message me on Instagram @chrsguit if you would like 1on1 with more detailed photos and videos of what all I did to mineGlad it's working out for ya, the Johnson brothers really were onto something. Bet you that deflector is gonna end on many more backyard offsets soon
I can send you some dimensions if interested... as I said before, just cutting out the factory baffle is a night and day difference. Feel free to message me on Instagram @chrsguit if you would like 1on1 with more detailed photos and videos of what all I did to mine
I wouldnt waste my time with gaskets... I found long ago that every smoker leaks... it takes several cooks to get everything to eventually seal up... When i first got my Pecos, I hand-picked it. Everything was ok, minus a few bits of slag from.welding i had to grind off. Unfortunately I had issues with the factory baffle, requiring me to run a way-too-hot fire to keep it from snuffing... but when the fire got to a certain intensity, the firebox door would "ping" and warp open slightly, causing an air leak and making the fire ramp higher.
The cook chamber door on my Brazos was sprung.
Lower left corner of my Brazos leaked badly, had maybe a 3/8" or more sized gap. Sealing up the cook chamber door helped even out temps from door to back side of the grate. Also, when I put a digital probe in that corner of the grate, I would get crazy temp variations. Biscuit tests looked much better after sealing the cook chamber.
I first tried gaskets but the gap was too large. I then went to RTV sealant, but that alone would not seal it up without using clamps.
Can see how much smoke escaping here , and this was after using the RTV sealant.
I agree that mostly gaskets aren't necessary, but it depends upon how big the gap is created by a sprung door.
https://www.instagram.com/tv/CbSW9gagzee/?utm_source=ig_web_copy_link