How to start fire and maintain old country bbq pit Pecos brazos 2-1-2 method
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- Опубліковано 8 кві 2023
- In this video I teach you how to start a fire quicker and cleaner than any other method. This method takes advantage of the curve at the bottom of the firebox and allows you to start a very very small coal bed and add your wood right away to get you cooking quicker than any other method. Not to forget to mention this method also allows you to control how much smoke you want on your food by creating a “dirty fire” by placing the logs closer to the coal bed at bottom of the firebox. Take a look at what I’m referring to in the video! Hope you enjoy.
THIS METHOD APPLIES TO THE NON MODIFIED DEFLECTOR PLATE PECOS OR BRAZOS SMOKERS. THIS METHOD CAN BE A BASE TO UNDERSTAND HOW TO START AND MAINTAIN A FIRE FOR AN UPWARD DEFLECTOR PLATE IN A PECOS OR BRAZOS BUT IS NOT AN EXACT HOW TO FOR THAT MODIFICATION. THIS METHOD IS ALSO USABLE WITH THE EXTENDED STACK PECOS AND BRAZOS WITH THE DEFLECTOR PLATE REMOVED OR KEPT IN ITS FACTORY POSITION.
Great video Boss!
I struggled with my brazos trying a lot of methods and this one is by far the easiest and most consistent to do. Thank you so much. This method is dialed in!
You're so welcome! thanks for watching man! check out the deflector too it makes cooking on one of these soooo much better!
Thanks for taking the time and providing your experience !😁👍👍
3:52 🍻 Cheers
I just got my first offset smoker, a bulldog 1000S and I found this video really interesting and helpful. Can't wait for the weather to be less brutal here in Manitoba, Canada and try this method. Thanks so much!
Holy smokes! In my experience. Having full control of the wood like this makes cooking easier in any weather, but I have no idea what it’s like there! Please do let me know how it works out!
Nice job! Brisket Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott
Do you find keeping the door open for the whole cook is less efficient? My thought is it would burn to fast and be rolling through wood more than using a damper.
Do you keep the fire door open throughout the cook?
What do you think about the lonestar grills fire management basket?
It’s unnecessary. At least for my setup.
I have a tremendous amount of draw so I don’t use anything not even the coal plate that came with the smoker. Just use the bottom of the smoker’s curve to your advantage like I explained and you’ll cook amazing food
That's not a good a method. You never established a good coal bed.
Really now? I beg to differ. Been cooking on the pecos and brazos since when the pecos got popular from Arron Franklin video 11 some odd years ago or something and I went right out and got one. I started using this same exact method and haven’t changed how I do it since and haven’t had one single issue. well dang, I take that back…….. I have had ONE major issue. You right, you right, you right my bad, it did complicate things every single cook…………………I always seem to be running out or selling out of meat too quickly, cause the food comes out absolutely amazing and everyone devours it.
Anyways…….If you watched the video all the way. I explain the utilization of the bottom of the firebox and the curve that it has so as to not create a coal bed right off the get go. So that coals can be created later so that you don’t take up space on the bottom with a bunch of ash too soon. Because if you do create ash too soon during a brisket cook that takes 12 to 14 hours YOU will have too much ash and have a harder time creating clean heat when trying to finish it. I also mention utilizing the bottom of the firebox curve so that you can provide more smoke to the food by sliding logs closer to the bottom and choking the fire, Or if you need higher temps and cleaner heat I explain to slant them up on the wall. In my eyes it cann’t get any better than that with that much control in your hands like that. But to each his own. I’d be happy to watch another method where I can control how much smoke my food is getting. Would love to see it and try it. Because it ain’t all about smoking the food the whole time.
Tons of ways to skin a cat. I found what works for me. So I recorded it and posted it.
Feel free to post your method that you feel is superior than mine. I’d be happy to watch.
@@TheSmokinRedneckyeahhh I want to the dude’s video too
Yea no wrong. There was
If his coal bed was any bigger the temps would be too high. This is not a 250 gallon smoker so it can’t keep a large coal bed. He’s got it dialed in beautifully to maintain the temps in the right range. I know cause I’ve tried just about everything and this works great for this size smoker.
7300 views and no comments?
Welcome, thanks for watching. Congrats on being one of the first comments lol.