How did you attach the stack deflector and what was it?
@russellridge8623
8 күн бұрын
Not Jirby/Goldee’s. They use full spares. Too cheap to cut down to St Louis like yours.
@brianwalk108
15 күн бұрын
Out of the thousand fire management videos I’ve watched this one has by far helped the most, thank you for putting the time effort, knowledge, and experience into a video to share with the rest of us. Subscribed! P.S. those workhorse pits are absolutely beautiful, when I can justify upgrading my box-store smoker, that’s the one I’ve had my eye on!
@smokescouts
15 күн бұрын
Thank you!!
@Szymkodf53
18 күн бұрын
i just got my 1975. first cook went great, but i need to lower that damper to get some more smoke flavor at beginning of cook. thanks for the advice!
@smokescouts
18 күн бұрын
You’re welcome!
@toddpower4674
24 күн бұрын
Very nice video. Made a 80 gallon offset and just fired it up today. Couldn't get her to run below 300 with a small fire, but gonna try to damper it more tomorrow. Just gonna try ribs first.
@commishg
26 күн бұрын
This is the most impressive fire management video on KZitem. You know and explain the whys of fire management, not just the whats. Your system makes complete sense. And the key to it is not overbuilding the fire with big splits, a mistake that is an epidemic on KZitem when using small backyard offsets. You should have 100k subscribers. Thank you!
@smokescouts
26 күн бұрын
Wow, thank you, really appreciate the feedback!
@dbsweeney7039
27 күн бұрын
Awesome video. Thank you!!!
@smokescouts
27 күн бұрын
You’re welcome!
@clintblundon4880
28 күн бұрын
The best biscuit test I've seen on any pit, and I've watched a ton of videos on this subject. I'm new to offset cooking (not cooking in general or BBQ). Currently evaluating the 1975, as well as the TMG Volunteer.
@smokescouts
28 күн бұрын
Thank you! I did 2nd one where I show the impact of putting food or a water pan where the heat surfaces. Really interesting results.
@darrenc3895
5 күн бұрын
By far the best offset in the game. I have two. They got the performance nailed with material selection and insulated stack
@clintblundon4880
4 күн бұрын
@@darrenc3895 - Workhorse or TMG?
@darrenc3895
4 күн бұрын
@@clintblundon4880 I have a Workhorse 1975 wagon. I purchased a 1969 caster in 2019 but gave it to my father-in-law in May. Excellent offset smoker. Both of them.
@clintblundon4880
29 күн бұрын
Great video on fire management. Thank you!
@smokescouts
29 күн бұрын
You’re welcome!
@ctGONZOles
Ай бұрын
How did you achieve 275 and beyond with stack damper 2/3 closed?
@smokescouts
Ай бұрын
I build a bigger fire within reason, maybe 3 full splits. However, if the wood is wetter, you would have to build a massive fire, which would generate way too much radiant heat and torch your food, so in that case I would open my stack damper up. I try to balance it - I want a fire that's not too big and to close my damper down as much as possible. If I have well seasoned oak I can use my damper 2/3 closed and cook between 275-300 no problem.
@tpharo34
Ай бұрын
Nice to see northerners using Texas bbq 👍
@Ericbbbb
Ай бұрын
Hey man, just want to say thank you so much for these vids with the workhorse. You are helping me so much with the learning curve. Much appreciated 🙏
@smokescouts
Ай бұрын
You’re welcome!
@bradbenn719
Ай бұрын
As a new 1975 wagon owner, I find your videos extremely useful! I will start using your damper management techniques. Would love to see more content on the Workhorse. Also, do you ever worry about heat degradation on the rear tires next to the firebox? I have been wrapping those tires with some foil to insulate them a bit while cooking. Temps are pretty high in that area.
@smokescouts
Ай бұрын
Thank you, appreciate the feedback! The stack damper is a must for a brisket cook, but for anything else, running it wide open is ok too - much easier if you have wetter wood or new at fire management. I worried about the tires too, but they've held up and still look new.
@bryanjobe8846
Ай бұрын
You’re gonna get me in trouble!
@smokescouts
Ай бұрын
🤣
@dozer9272
Ай бұрын
Do you find a benefit to adding a water pan to the pit? I have a shelf above my intake from the firebox where I can set a water pan and I'm not sure if I should be using a water pan for any and/or all my cooks? Any input would be appreciated
@MichaelW166
Ай бұрын
do you leave the smoker outside year round or u roll into garage? like has it been rained on etc?
@smokescouts
Ай бұрын
Yes, I leave it outside year round and live on the WI/IL border. It's uncovered so it's exposed to rain and snow. I reapply linseed oil once per year and spray the firebox with Pam once per month and don't have any rust issues and still looks new. I know people who live in a climate like Florida have to reapply the linseed to the chamber maybe monthly or else it starts to rust much quicker.
@electricprincipal543
Ай бұрын
An impressive video. Excellent instruction and understanding of your pit. Very helpful. For most of my cooks I will put the wood close to the fire door and place the meat closest to the stack. Your video is going to make people much more succesful when they just start out.
@smokescouts
Ай бұрын
Thank you for the feedback!
@Unclejoesinthehouse
Ай бұрын
Hey, what was the temp outside when you filmed this? I’m just curious because I have a 1975 and I notice it’s a lot more difficult to dial it in when it’s like 45-50 degrees out.
@smokescouts
Ай бұрын
It was about 70-80, so yes if colder you'll need a bigger coal bed. Wood type and dryness level can impact how big and how many splits you need too.
@Unclejoesinthehouse
Ай бұрын
@@smokescouts thanks man, make some more videos when you have a chance. People seem to enjoy them.
@dec7td
Ай бұрын
Amazing demonstration of how the damper impacts the hot spots. Also, shows that the 1975 is extremely even outside of the hot spot
@seanwhite5269
2 ай бұрын
I just got my 1969 Monday. My question is after the 1 chimney of lump charcoal and about 4 splits setup camp fire style do you leave the the chamber door open until after the coal bed is formed or close it after you start the splits for the coal bed.
@smokescouts
2 ай бұрын
I leave my door 1/2 open for about 10-15 minutes for maximum airflow to get the splits going pretty good. Then I close down to my cook settings and put food on 30 minutes later once the temp comes down.
@dudeman1828
2 ай бұрын
Way to go! I normally can’t stand these back yard style cooks, but you did well. I have my offset on order now and I can honestly say I did some learning, and that is the only reason I watch these videos.
@smokescouts
2 ай бұрын
Thank you! Appreciate the feedback!
@commishg
2 ай бұрын
You know more about brisket science than the Mad Scientist ever thought he did. You understand not only the whats but the whys. Gentle smoke at the beginning because that is the stage where the cold meat absorbs the smoke like a sponge. Then greater velocity in the middle and end to generate proper fat render. And you never used more than two splits at a time. The biggest mistake in cooking BBQ on a backyard offset is using too much wood and creating an inferno in the firebox. If only they could realize that less is more. You deserve 100k followers.
@smokescouts
2 ай бұрын
Thank you! I really appreciate the compliment. Everything you described is exactly what I’ve find out through trail and error, so it’s great to hear we’re on the same page.
@commishg
2 ай бұрын
I wish there was an instrument to measure air/smoke velocity. There may be. If there is, you can quantify your theory, and it would be a great contribution to BBQ science. Let's face it. Most of the best restaurant briskets in the world are created by seat-of-the-pants trial and error.
@bobnewhart4318
2 ай бұрын
Well thought out experiment, good information
@bobnewhart4318
2 ай бұрын
Great video very informative thank you for taking the time to put this together
@simwilliams5358
3 ай бұрын
Thanks, have a Work Horse coming. Very useful information
@tarvis800
3 ай бұрын
Dude that was awesome
@mannyr8795
3 ай бұрын
More vids please!
@mannyr8795
3 ай бұрын
Damn. Maestro
@mannyr8795
3 ай бұрын
With the first hot spot isolated to far right, would placing a water pan there help? Even with a pan you still have a ton of real estate. How are you liking workhorse? Was deciding between them and outlaw but for the price, workhorse seems like the go too
@smokescouts
3 ай бұрын
If you put the water pan on the hot spot, the airflow will deflect and move the hot spot further left. Check out my 2nd biscuit test video where I show this. The 1975 is a great pit, highly recommended.
@rodericamos127
4 ай бұрын
Awesome breakdown of All your understand of how the pits works
@gregrose5001
4 ай бұрын
Your videos are great! Are you going to put out more content soon?
@smokescouts
4 ай бұрын
Thanks! Yes, one is long over due. I’m hoping to do a revised fire management video this Spring.
@LILMANBBQ
4 ай бұрын
Do you cover your wood ? Great video by the way thinking of getting me a 1975
@smokescouts
4 ай бұрын
Thanks. I just cover the top.
@Lilmannp215
4 ай бұрын
Looks good!! How you like the 1975 thinking of getting one
@smokescouts
3 ай бұрын
Highly recommend.
@atsalyahuisrael
4 ай бұрын
The best fire control video I've seen yet, thanks for all the tips
@smokescouts
4 ай бұрын
Thank you!
@setok.7134
5 ай бұрын
Leaving a chimney inside of the barrel can lead to the handles getting incredibly hot, or melting. From experience I’ve learned never to do that.
@smokescouts
5 ай бұрын
Thanks for watching. Luckily my chimney is all steel and I leave the firebox lid open, but I could see that happening with different set ups.
@cookbbq2477
5 ай бұрын
Great video brother!
@smokescouts
5 ай бұрын
Thank you!
@josetorrez1663
5 ай бұрын
Are you in the Chicago area? If so where do you get wood and what do you use. I’m in North East Indiana and not sure where to get good wood. I want to get the same smoker you have and I’d also like to get post oak like they use in Texas.
@smokescouts
5 ай бұрын
I’m on the IL/WI border and get it from a tree service company that’s knowledgeable and gets me white oak. I would call around and find a similar situation near you.
@rayharris5452
5 ай бұрын
. Beautiful brisket. I've been cooking brisket a long time. That was real informative. Thank you
@smokescouts
5 ай бұрын
Thank you, really appreciate it!
@houlester
5 ай бұрын
What a great video! Thanks for posting.
@smokescouts
5 ай бұрын
No problem, thank you!
@koryweaver5868
6 ай бұрын
So i am considering the the 1975 and the patriot pits freedom 94. I live in a somewhat windy area. Does your door move with 20 mph winds or does it stay where you set it. I just don’t want temps to spike because the door moved. Patriot pits has a latch system that works with how you control air flow.
@smokescouts
6 ай бұрын
It’s never moved on me but I’ve seen some people use a wood wedge or I’ve even seen someone weld a latch on. Not sure if you saw my wind prevention KZitem short, but a folding table for a wind block wedge works amazingly.
@shortstop7247
6 ай бұрын
Man I’ve been obsessed with burning splits for like ~25years. Custom designed my pit and love to play with the flow. You’ve so perfectly covered things that takes the average person hundreds of hours of smoking to get a grasp of. I just wanna say I really like the video. New sub here👍
@smokescouts
6 ай бұрын
Awesome, that’s such a great compliment and validation I’m on the right track. Thank you!!
@RonOnTheGrill
6 ай бұрын
Man I know NOTHING about Offsets. That's my brother's tool of choice. But I have to say, I learned a LOT watching this. You really broke every element down and explained not only the how, but the why behind each step. That's how teaching is done, bruh. Keep up the good work!
@smokescouts
6 ай бұрын
Wow, thank you!
@strawdogs-fm3ix
6 ай бұрын
Does food grease drip into the firebox? Thinking of buying this pit noticed there wasn’t a dam to prevent dripping’s into the firebox
@smokescouts
6 ай бұрын
There’s a dam on the newer builds. I tilt mine just a tad so the grease drains out the drain right away and never had grease in the firebox.
@hulkhuggett
6 ай бұрын
What's that extra plate you added to your stack for?
@smokescouts
6 ай бұрын
It’s a wind block to prevent back pressure on really windy days.
@hulkhuggett
6 ай бұрын
@@smokescouts nice. Do you think it works/ makes a difference? It looks professionally made.
@rodericamos127
6 ай бұрын
I always wonder why people never regulate the damper because it was put there for a reason, just like a woodstove
@BehindTheFoodTV
6 ай бұрын
Very cool to watch- you did a great job!
@smokescouts
6 ай бұрын
Thank you, I really appreciate you watching and the feedback!
@RUSTY15-17
6 ай бұрын
What a great video - warrents watching several times - so much information without all the fluff. Thank you very much! Best video on this subject I have seen.
@smokescouts
6 ай бұрын
Thank you, I really appreciate it! I'm still using this same method today. I always keep experimenting, but I keep coming back to this method as it always turns out the best product on my pit.
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