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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-20-2021, 09:33 PM   #1
ChrsGuit
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Join Date: 09-18-21
Location: Watauga
Name/Nickname : Chris
Default Old Country Pecos Franklin/Millscale baffle mod

I was very happy with my Oklahoma Joe's Highland, however I felt the firebox size and stack diameter was one big handicap.
A buddy has an Old Country Pecos, I liked how his ran, so I bought one.

Instant regret... Kept having to run too hot of a fire to keep it lit, always battling flame outs and dirty smoke... Hot spot dead center, making the entire right half of the cook chamber useless. Smoker runs 320° and hotter in order to keep a fire burning, and with constant adjustment and babysitting.
After seeing how Franklin and Mill Scale have an outlet "scoop" deflector, I decided to get out the grinder and welder and do some modifying...
now, My hot spot is relegated to about 10" on the far right of the smoker.
Heat exits firebox at the grate level, instead of from bottom up. I can run larger splits, no flame-outs, no adjustments, and no "rollercoaster".
Also brought my high Temp down to 320° with box wide open and a big fire...
I can stay dialed in 250°-275 all day with little/no adjustment, minus a few small tweaks while compensating for outside temp as the sun comes out and day gets hotter...
Here's what I did... Definitely changed the game for me!
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Old 09-21-2021, 05:51 AM   #2
Back9Q
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Photo?


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Old 09-21-2021, 06:01 AM   #3
sandro
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I've done the same to my small offset a couple of months ago—I confirm the outcome. I talked about it in a post here, let me find it


edit: https://www.bbq-brethren.com/forum/s...4&postcount=47

I plan on fabricating one out of 11 gauge steel but frankly the foil pan prototype works just fine. I put a wireframe underneath it to support a water pan, and I'm really happy with the results
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Last edited by sandro; 09-21-2021 at 06:10 AM..
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Old 09-21-2021, 06:45 AM   #4
Lynn Dollar
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Location: Oklahoma City
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Hey, lets give credit where credit is due ............. the Mill Scale 94 gallon is Aaron Franklin's design.



The two brothers at Mill Scale, I forget their names, were working with Franklin to build his smoker, of which he'd already developed his prototype. They then split with Franklin and went on their own , building his smoker design.


Anyone whose followed this from the get-go, knows this.



Mill Scale guys are fabricators / welders who do great at what they do, but not proven at pit design.
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Old 09-21-2021, 07:41 AM   #5
Cheech and Chong
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Quote:
Originally Posted by Back9Q View Post
Photo?


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Yea, pics please.
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Old 09-21-2021, 08:11 AM   #6
SonVolt
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Didn't the Mill Scale buys build some of pits used at Franklins?
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Old 09-21-2021, 08:18 AM   #7
Lynn Dollar
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Quote:
Originally Posted by SonVolt View Post
Didn't the Mill Scale buys build some of pits used at Franklins?

No. Franklin built his own pits.
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Old 09-21-2021, 09:32 AM   #8
Lynn Dollar
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And I'm pretty sure this was the first prototype of a Franklin pit. I first saw this over three years ago.


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Old 09-21-2021, 11:26 AM   #9
elcapitan
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Old 09-21-2021, 05:31 PM   #10
SmittyJonz
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Sounds like you were running too Big of Splits Or Green Wood.

Pecos and Ok Joe Longhorn run/cook Damn near the same. I've cooked on both in same weekend a few times. A $3 cookie sheet and a foil water pan worked for me.
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Old 09-26-2021, 09:21 PM   #11
ChrsGuit
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Sorry guys, for some reason my photos didn't want to upload in my initial post.
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Old 09-27-2021, 04:45 AM   #12
sandro
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Franklin and Mill Scale do not have the "scoop" on the bottom, it's open throat with the stepped deflector on top
__________________
🔥 Cactus-Jack 16x38 ProSmoke Tel-Tru gauge & Franklin baffle
🔥 Pit Barrel Cooker temp gauge & 2x4" exhaust pipe
🔥 Weber 22" SnS & vent-side temp gauge
🇺🇸 Insta @sandrobbq
🇮🇹 YouTube sandrobbq
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Old 09-27-2021, 04:56 AM   #13
ChrsGuit
Found some matches.
 
Join Date: 09-18-21
Location: Watauga
Name/Nickname : Chris
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Quote:
Originally Posted by sandro View Post
Franklin and Mill Scale do not have the "scoop" on the bottom, it's open throat with the stepped deflector on top
Yes, this I know...
For clarification I was referring to the top portion as the "scoop" and the bottom portion the "baffle"
I knew, going in, that the Franklin pits were wide open, but I felt that perhaps (given the design of the old country, totally doing away with the bottom baffle would be detrimental...
I wanted to open it up to run better without going too far.
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Old 09-27-2021, 06:58 AM   #14
sandro
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Quote:
Originally Posted by ChrsGuit View Post
Yes, this I know...
For clarification I was referring to the top portion as the "scoop" and the bottom portion the "baffle"
I knew, going in, that the Franklin pits were wide open, but I felt that perhaps (given the design of the old country, totally doing away with the bottom baffle would be detrimental...
I wanted to open it up to run better without going too far.
That's very interesting. I did not place anything on the bottom and left it open to draft freely, while keeping the shelf on top. Same results
__________________
🔥 Cactus-Jack 16x38 ProSmoke Tel-Tru gauge & Franklin baffle
🔥 Pit Barrel Cooker temp gauge & 2x4" exhaust pipe
🔥 Weber 22" SnS & vent-side temp gauge
🇺🇸 Insta @sandrobbq
🇮🇹 YouTube sandrobbq
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Old 09-27-2021, 07:39 AM   #15
Back9Q
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How does the FB/CC opening design on Franklin/Mill scale differ from Outlaw/Jambo in regards to performance and temp difference. Franklin looks like any food near the deflector plate would get blasted with heat


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