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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.

🤣

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.

Thank you for the feedback!

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.

@@smokescouts thanks man, make some more videos when you have a chance. People seem to enjoy them.

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.

Thank you! Appreciate the feedback!

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.

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.

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.

Thanks! Yes, one is long over due. I’m hoping to do a revised fire management video this Spring.

Thanks. I just cover the top.

Highly recommend.

Thank you!

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.

Thank you!

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.

Thank you, really appreciate it!

No problem, thank you!

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 UA-cam short, but a folding table for a wind block wedge works amazingly.

Awesome, that’s such a great compliment and validation I’m on the right track. Thank you!!

Wow, thank you!

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.

It’s a wind block to prevent back pressure on really windy days.

@@smokescouts nice. Do you think it works/ makes a difference? It looks professionally made.

Thank you, I really appreciate you watching and the feedback!

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.

Thank you!

Thanks! I actually did a biscuit test comparing the two door options and posted a video on my channel. I prefer the door cracked. JD, the owner of Workhorse, encourages only using the door, and said the bowtie was only put there to satisfy insurance purposes since the pit was for backyard use (e.g. preventing a fire on a deck). Their commercial Primitive Pits doesn't have a bowtie.

@@smokescouts good to know! I'll check out your other videos. Very informative amd appreciate the info.

That's awesome! I love how you tested it with the biscuits right away - it gives you such a visual to help you during cooks. I wish I did it sooner. Did you take any pictures of your results you can share with me? I'm very curious on the set-up and results.

I took several short videos I can share. Nothing professional. Do you have an email I can send to? Also, I am getting lots of smoke coming from the doors. The main door leaks all across the bottom and two corners. The cowboy door leaks in one corner. Is this normal? Will it settle in?

@@travis759 when using the damper, you'll get smoke leakage everywhere. Once the creosote builds up, it won't be as bad but still there. Don't worry about it. When I run my pit like that the food is always better. Try cooking a brisket with the stack wide open with no leakage, then cook one using the damper for the first 8 hours and compare.

Thank you so much! Let me know if you have any questions along the way!

Hey Can I use all wood on my Oklahoma joes Longhorn From start to Finish because I don’t wanna use charcoal at all on my Pit

@@kristiancarson8358 I haven’t used that style of pit, but I would layer the bottom of the firebox with firebricks, use really small splits, make sure your wood is dry, and prewarm the splits on top of the firebox. This will ensure you keep a healthy fire and coal bed. You may have to add splits every 15 minutes. Also, for the first few cooks use kiln dried wood to learn your technique and this will ensure you have dry wood and make it so much easier.

Thanks man I hope you keep making videos I can see your channel blowing up fast

It's 19.5 inches wide by 7 inches tall

It depends on your pit location. For swirling winds, you don't need it. I have a constant wind on my patio in the same direction, so I found it helpful. I've done some testing with probes and biscuits, and with a 15 mph wind, with the stack wide open, my pit was running like I closed my stack damper 1/4 or so. Just an FYI, for the newer 1975's, you have to bend the stack damper stopper so you can remove the 1975 stack damper.

It's a very nice pit! It's more expensive, but it probably weighs 200+ lbs more than a 1975 with all the extra steel.

Thank you! I haven’t messed with the baffle. The hot spot is small in all settings and if I use the damper, the hot spot moves as far to the right as it could possibly go. I’ve seen other 94 gallon pits without the baffle or shelf and the hot spot appears to be a lot bigger, but that’s just from a few quick videos I’ve seen so I could be wrong.

It’s perfect. Probably my most important and favorite smoker accessory. It holds so much lump to really get your pit running fast.

Thank you! You’re going to love it, such a great pit!

Patriot Pits. I really like it with the constant cross wind I get in my backyard.

@smokescouts Oh nice thanks for the fast reply! Do you have a link for it? Love your videos, man. Especially because I have a 1975 myself and am learning to be better in BBQ!

@@davidbueso3840 you’re welcome! You will want the 5 inch. You have to remove the 1975 damper cap. The more recent 1975s have a stopper, so you’ll have to twist the stopper 90 degrees out of the way with a wrench if you can. Give that a try before ordering one. patriotpits.com/products/ols/products/wind-guard

@@davidbueso3840 thank you for the feedback, much appreciated!

I rotate my brisket 180 degrees if the point is further ahead but I’m not ever sure that helps. In your case, I would just temp it around every 4 hours and rotate 180 if one side is more done than the other. I don’t think it would effect the quality at all. I use a blocking log in front in mine so the entire brisket is not in the path of the airflow.