For more detailed information on the damper settings and impact on the hot spot: • How to use Damper & Fi... Fire management video: • How to Build a Coal Be...
This is a fantastic video! Really illustrative of how the hot-spot works and where it moves based on different settings. It also confirms your previous testing and quantitative data on hot-spot temps. Great work! Thank you!
I own a 1975. Thank you for all of your tests. I’ve been cooking with the damper wide open this whole time. Next cook will be 2/3 closed. Thanks for sharing! Cheers!!
You’re welcome! With the reduced airflow with 2/3 closed, fire management can be a little more difficult if you have wetter wood. Don’t be afraid to build a bigger fire, and if your fire is struggling, you can always open the stack wide open (revert to your experienced method) for a little bit while the coal bed gets healthy again. If you have well seasoned wood and build a little bigger fire, you’ll have no problems at all.
Great video. I've had my 1975 for 1 1/2 yrs. Just started partially closing the stack damper a few months ago. Thank you for this video. Keep up the good work!
Thank you! It's so nice to have a pit that draws so fast that you can cook in multiple settings. I typically cook with the stack damper closed 1/2 - 2/3, but sometimes run it with the stack wide open to change things up. Thanks again!
Kudos to you for using copious amounts of biscuits for the tests!! That's great data, and it lines up with your other video and your statements on the BBQ Brethren forum. 👍
Thank you! Yes, you’re exactly right. All these pits draft differently with different hot spot locations, so dedicating one day of some probe testing and a few biscuit tests are well worth it.
Thank you, I really appreciate it! My videos aren't polished, but I try to make them benefit guys like us. I have some more good ones planned in the next few months.
This is a wonderful illustration of how to use that "hot spot" to your advantage. Think about a full packer brisket where the point is twice as think as the flat. You can manipulate the hot spot right around that point, so it cooks equally to the flat. That is what offset cooking is about. Here we have a perfect example of "If it ain't broken. Don't fix it". Great job!!!
I was going to do it a day earlier but it was raining all day. I've been meaning to do a biscuit test for a long time...sometimes you just need a kick of motivation. I wish I did this video sooner!
@@smokescouts I'm glad you did. I did that test. I would have never figured out that leaving that damper shut made it run that much more even. Cool video.
Man, your videos have been incredibly useful in learning my 1975. Question...do you ever see a discrepancy between the grate level Tel-Trus and the probes on the gate itself? I have noticed a difference of 20-25 degrees, even when the grate probe is placed close to the stem of the door thermometer. I've double checked calibration and all is good with instrumentation. Thanks again for all this great info. It's like having a 1975 master class at my fingertips!
@@mtmarcy4495 haha thanks, I really appreciate it! Yes, I get the same 25 degree differential, as well as a lot of other offset owners I know. I once asked Mad Scientist his thoughts, and he said every offset, even 1,000 gallons, have that same difference. Some say it’s the radiant heat from the grates (that’s why I tried using foil to get those probes higher), but no one really knows why.
I just re-watched this video. So good. What I really like about it is that it's a great illustration about the misconception that a pit (any pit) "runs even" when both thermometers read the same temperature. In your video, with the stack wide open, both the left and right thermometers were reading at 290°, but obviously the biscuits were hotter in the center. The hot-spot is simply shifting to the left of the right Tel-Tru, and both gauges are running the same temp at their respective locations. But to conclude, "the pit runs even across the grate when both gauges are the same temp" is kinda like saying, "The temperature in New York is 80°. And the temperature in Los Angeles is 80°. Therefore the temperature of the United States is 80°." There is just too much real estate to draw that conclusion. Also, the existence of a hot spot isn't "good" or "bad". But as a Pitmaster you need to know what's going on inside the pit at various settings. Heck, you might WANT the hotspot if you were trying to cook ribs but wanted to finish off a chicken in the hotspot. Again, great video. Thank you for the informative content.
Nice work man. Love to see the extensive testing. I see so many people blasting briskets with the damper wide open. Definitely got to close that damper off to get a nice low and slow cooking environment
Thank you, I really appreciate it! You’re going to love it, such a great pit. If you have any questions in October, let me know. I’m always quick to respond.
Love this video! Just did my first cook on my new Workhorse 1975 and it was biscuits. Lol. My first batch I followed your method by keeping the stack 2 thirds closed. I got the same results as you. I then took my water pan (same as yours) and placed it under the grates by the fire opening. The results were even better. Hardly no hot spot. If you get a chance, you should try it. Would love to hear your results.
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.
Yes - Similarly, Jirby has posted that one can create the same temps by adjusting (closing) the stack damper and adding MORE wood splits at the same time. Example, 4 splits with a wide open damper vs 6 splits with a half closed damper will give the same cooking temp but the latter will have a larger but more gentle fire creating less draft resulting in meat that is more moist, less crispy. Thanks for posting.
Thanks for watching! Jirby is the reason I started using the stack damper - learned so much from him and such a nice guy when I met him in person. In my other damper video I use the same size fire, but get 3 different temps/drafts by adjusting the stack damper, but in this video I was trying to maintain similar temps so needed to adjust my fire size (an extra split) in combo when adjusting the stack damper to do that, which is exactly what you described above. Thanks for sharing and confirming I’m on the right track!
@antsBBQCookout I really am starting to appreciate you and what you do on youtube and overall BBQ community! I just recently starting catching your videos, in fact saw your podcast video with knox ave BBQ today, and some of your other collabs. And I see your comments all through BBQ videos of lesser followed creators as well. Props to you sir, again, I appreciate you and keep on doing what you do!
Dude!!! Favorite new channel. I googled this phrase and this came right up and it’s so recent. Seeing jirby/goldees smoker has me wondering how good this one can stand up to that design of smoker
Great video very informative, I was torn between the Workhorse and the FS 120 from fat stacks. Went with the Fs120, can't wait to get it and do a similar video. Keep up the good work 👍
Great information, I have a blue collar pit from big Phil’s smokers and its built exactly the same but mine doesn’t have a damper 😢. Definitely need to put one on there.
Not sure how I got to your Channel, I am looking for what the HVAC guys use to make the smoke to look at air flow. Your test was very informative, I never heard of a biscuit test. Nice presentation.
Great video Smoke Scouts. Looking at getting a 1975, can you tell me the exterior depth of the unit from the back to the handle? I would have to fit it in a tight space. Also, are you happy with it, any concerns with the smoker? Thank you.
Thank you! It's 28 inches from the outside back of main chamber to the end of the handle. My wagon wheels are 37 inches wide. I love my pit and would buy it again no doubt.
This was a very informative video. Thank you for taking time to film, edit and post this video. So the real question is what happened to all those biscuits after this test?
@@smokescouts well at least they went to go use, most people just toss them. Your doing a good job, keep going with the videos and we'll keep watching.
@@smokescouts Yeah, I just heard from watching videos of Mad Scientist BBQ that smaller pits are more annoying to maintain temps on long cooks than large pits. The large the pit the easier it is to maintain a good steady temp.
In this video, I was running it around 280-290 the entire time. The right Tel-Tru will always run 50 degrees hotter with it 2/3 closed. I run my pit with the stack damper closed 2/3 most of the time even if I'm cooking at 225. With the slower airflow, a slightly bigger fire is needed. Thanks for watching!
Yes, I use this mud pan and sits directly above the baffle so the hot spot isn’t impacted. www.homedepot.com/p/Husky-12in-Stainless-Steel-Mud-Pan-MPX12-HUS/317052492
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
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.
It’s heavy and takes a little force to get rolling, but once moving is effortless. You can completely turn it around with a U turn in a tight spot too. I move it by myself all the time.
I know some people use a log near the fire side on the grate, but knowing you have that hotspot by doing the biscuit test, it pretty much makes that unnecessary I would assume?
Correct. I don’t put water pans or blocking logs on the hot spot area so the hot air isn’t deflected down and it can rise up past the cooking surface as it’s designed to do. I see people make that mistake all the time. I just use foil caps as needed to protect any edges that may crisp up during longer cooks.
Are you exclusively cooking w/ stack 2/3rds closed for the entire cook now, or are you opening it up towards the end. great video BTW. It's been about two months since i lit my pit up due to my new Pickleball obsession lol. i need to get back at it for sure!
Pretty much 2/3 all the time except for the last hour of a brisket cook. For ribs and pork shoulder, I keep it at 2/3 the entire time. For chicken or steak, I'll keep it wide open. That's not a bad (and healthier) hobby so can't really be mad at that!
I think you mentioned somewhere that you run a little bigger fire using the damper at 2/3. If so are you using 2-3 splits at a time instead of the 1-2 depending on the health of your coal bed?
@@jee77osu yes, that’s correct. Also, I’ve been using wetter wood (about 18-20% moisture), which also increases the amount of wood you need to burn. I’m planning on doing a Fire Management part 2 video soon to explain in better detail.
Cracking the door is much better in my experience creating a less intense isolated air flow over the center of the coals (check out my 2nd biscuit video where I compare both methods). The owner of Workhorse actually suggests doing that too, and the bowtie was only added for insurance reasons for the backyard model. The commercial pits don’t have the bow tie.
Amazing demonstration of how the damper impacts the hot spots. Also, shows that the 1975 is extremely even outside of the hot spot
Great video very informative thank you for taking the time to put this together
Broo. One of the best illustrations of how the hotspot moves!! Great job!
Thank you, I really appreciate the feedback! Thanks for watching!
This is a fantastic video! Really illustrative of how the hot-spot works and where it moves based on different settings. It also confirms your previous testing and quantitative data on hot-spot temps.
Great work! Thank you!
Thank you! It was really cool to see the data come to life and validate all the testing I did. Thanks again for the feedback!
Thanks again for the excellent content you put out. Always informative...😁
Ron👍
You’re welcome! Thank you for letting me know!
That's great work! Can't wait for my 1969 to arrive!
Thank you! You’ll love your pit!
Great video. Very informative
Thank you!
Great video. Love your content, I wish you did more videos.
Thank you! I can do them quicker with my phone now, so I’ll try to do more.
I own a 1975. Thank you for all of your tests. I’ve been cooking with the damper wide open this whole time. Next cook will be 2/3 closed. Thanks for sharing! Cheers!!
You’re welcome! With the reduced airflow with 2/3 closed, fire management can be a little more difficult if you have wetter wood. Don’t be afraid to build a bigger fire, and if your fire is struggling, you can always open the stack wide open (revert to your experienced method) for a little bit while the coal bed gets healthy again. If you have well seasoned wood and build a little bigger fire, you’ll have no problems at all.
@@smokescouts Thank you. Will try this next cook! Cheers!!
Very informative. Thank you.
You're welcome, thank you for watching!
@@smokescouts Saw it on The BBQ Brethren. Thank you for including our forum!
Great video, thanks.
Great video. I've had my 1975 for 1 1/2 yrs. Just started partially closing the stack damper a few months ago. Thank you for this video. Keep up the good work!
Thank you! It's so nice to have a pit that draws so fast that you can cook in multiple settings. I typically cook with the stack damper closed 1/2 - 2/3, but sometimes run it with the stack wide open to change things up. Thanks again!
Kudos to you for using copious amounts of biscuits for the tests!! That's great data, and it lines up with your other video and your statements on the BBQ Brethren forum. 👍
Thank you! Yes, it was reassuring that all the data lined up today!
Great demonstration! Using that many biscuits really shows how the heat is distributed
Thank you! It was such a great way to learn the pit. I should’ve done it the first month I had it.
Great info!
Outstanding video bottom line is get to a good pit and get to know how it works best for you.
Thank you! Yes, you’re exactly right. All these pits draft differently with different hot spot locations, so dedicating one day of some probe testing and a few biscuit tests are well worth it.
Great video brother!
Thank you!
I absolutely love this video. Explains a lot for me. Thanks and keep the vids going!
Thank you, I really appreciate it! My videos aren't polished, but I try to make them benefit guys like us. I have some more good ones planned in the next few months.
Nicely done
Thank you!
Great video! Thanks for doing all this homework for us. Top notch info and video quality!
Thank you, I really appreciate it!!
Love it Man!!!
Thank you!!
This is a wonderful illustration of how to use that "hot spot" to your advantage. Think about a full packer brisket where the point is twice as think as the flat. You can manipulate the hot spot right around that point, so it cooks equally to the flat. That is what offset cooking is about. Here we have a perfect example of "If it ain't broken. Don't fix it". Great job!!!
Thank you! I agree and I use the hot spot to my advantage all the time!
You actually did the test you said you would do on jirby's channel. Very cool. I didn't think you were actually going to do it. 👏👏
I was going to do it a day earlier but it was raining all day. I've been meaning to do a biscuit test for a long time...sometimes you just need a kick of motivation. I wish I did this video sooner!
@@smokescouts I'm glad you did. I did that test. I would have never figured out that leaving that damper shut made it run that much more even. Cool video.
Man, your videos have been incredibly useful in learning my 1975. Question...do you ever see a discrepancy between the grate level Tel-Trus and the probes on the gate itself? I have noticed a difference of 20-25 degrees, even when the grate probe is placed close to the stem of the door thermometer. I've double checked calibration and all is good with instrumentation. Thanks again for all this great info. It's like having a 1975 master class at my fingertips!
@@mtmarcy4495 haha thanks, I really appreciate it! Yes, I get the same 25 degree differential, as well as a lot of other offset owners I know. I once asked Mad Scientist his thoughts, and he said every offset, even 1,000 gallons, have that same difference. Some say it’s the radiant heat from the grates (that’s why I tried using foil to get those probes higher), but no one really knows why.
@@smokescouts Wow, that's interesting. Thanks for responding man, and thanks for being such a valuable resource for us newbs!
I just re-watched this video. So good.
What I really like about it is that it's a great illustration about the misconception that a pit (any pit) "runs even" when both thermometers read the same temperature.
In your video, with the stack wide open, both the left and right thermometers were reading at 290°, but obviously the biscuits were hotter in the center. The hot-spot is simply shifting to the left of the right Tel-Tru, and both gauges are running the same temp at their respective locations.
But to conclude, "the pit runs even across the grate when both gauges are the same temp" is kinda like saying, "The temperature in New York is 80°. And the temperature in Los Angeles is 80°. Therefore the temperature of the United States is 80°." There is just too much real estate to draw that conclusion.
Also, the existence of a hot spot isn't "good" or "bad". But as a Pitmaster you need to know what's going on inside the pit at various settings. Heck, you might WANT the hotspot if you were trying to cook ribs but wanted to finish off a chicken in the hotspot.
Again, great video. Thank you for the informative content.
Thank you, appreciate the feedback! You explained it perfectly! Knowing your pit and using the hot spot to your advantage is key like you mentioned.
Nice work man. Love to see the extensive testing. I see so many people blasting briskets with the damper wide open. Definitely got to close that damper off to get a nice low and slow cooking environment
For sure, thank you!!
Great video! I planned on doing the biscuit test this weekend. Just bought the biscuits today lol
Thank you! Haha, awesome!
Great video my man, very informative. Thanks for taking the time to do this test. Can’t wait for my 1975 wagon to arrive in October. Just subbed
Thank you, I really appreciate it! You’re going to love it, such a great pit. If you have any questions in October, let me know. I’m always quick to respond.
Fantastic work and great information here!
Thank you for the feedback, and I'm glad you found it helpful!
Love getting legit data like this!
Appreciate the feedback as always!
What a great video! Thanks for posting.
No problem, thank you!
Love this video! Just did my first cook on my new Workhorse 1975 and it was biscuits. Lol. My first batch I followed your method by keeping the stack 2 thirds closed. I got the same results as you. I then took my water pan (same as yours) and placed it under the grates by the fire opening. The results were even better. Hardly no hot spot. If you get a chance, you should try it. Would love to hear your results.
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.
Great Info great video
Thank you for the feedback and watching!
Great video! Trying to be patient waiting on my 1975t to come in September!
Thank you! I still get just as excited as delivery day every time I cook - you’re going to love it.
Getting this same pit 1975W love the results of the test; so much cooking space easily get 6 briskets on there with even cooking👍
What size briskets are those? And is that 6 when you use the top and bottom shelves?
Yes - Similarly, Jirby has posted that one can create the same temps by adjusting (closing) the stack damper and adding MORE wood splits at the same time. Example, 4 splits with a wide open damper vs 6 splits with a half closed damper will give the same cooking temp but the latter will have a larger but more gentle fire creating less draft resulting in meat that is more moist, less crispy. Thanks for posting.
Thanks for watching! Jirby is the reason I started using the stack damper - learned so much from him and such a nice guy when I met him in person. In my other damper video I use the same size fire, but get 3 different temps/drafts by adjusting the stack damper, but in this video I was trying to maintain similar temps so needed to adjust my fire size (an extra split) in combo when adjusting the stack damper to do that, which is exactly what you described above. Thanks for sharing and confirming I’m on the right track!
Appreciate this… I am waiting on a 1975 due in April.
Thank you for the feedback!
Interesting test results.
Awesome! Thanks for getting on this so quickly
Thank you, I really appreciate the feedback!
@antsBBQCookout I really am starting to appreciate you and what you do on youtube and overall BBQ community! I just recently starting catching your videos, in fact saw your podcast video with knox ave BBQ today, and some of your other collabs. And I see your comments all through BBQ videos of lesser followed creators as well. Props to you sir, again, I appreciate you and keep on doing what you do!
Dude!!! Favorite new channel. I googled this phrase and this came right up and it’s so recent. Seeing jirby/goldees smoker has me wondering how good this one can stand up to that design of smoker
Thank you, I really appreciate it! I’ll try to get more videos out!
I love my 1975. The only thing I would trade it for would be a 250 gallon trailer.
I’m interested in the workhouse 75. Thanks for this!! 🙏🙏🙏🙏🙏
You’re welcome! Thanks for watching!!
Great video very informative, I was torn between the Workhorse and the FS 120 from fat stacks. Went with the Fs120, can't wait to get it and do a similar video. Keep up the good work 👍
Thank you! The FS 120 looks amazing! I subscribed, can’t wait to see.
Did you ever get your pit lol
Great information, I have a blue collar pit from big Phil’s smokers and its built exactly the same but mine doesn’t have a damper 😢. Definitely need to put one on there.
Thanks for watching! You can use a brick in the meantime until you get something permanent.
Not sure how I got to your Channel, I am looking for what the HVAC guys use to make the smoke to look at air flow. Your test was very informative, I never heard of a biscuit test. Nice presentation.
That’s awesome, thank you! It’s all about the airflow.
Great video Smoke Scouts.
Looking at getting a 1975, can you tell me the exterior depth of the unit from the back to the handle? I would have to fit it in a tight space. Also, are you happy with it, any concerns with the smoker?
Thank you.
Thank you! It's 28 inches from the outside back of main chamber to the end of the handle. My wagon wheels are 37 inches wide. I love my pit and would buy it again no doubt.
This was a very informative video. Thank you for taking time to film, edit and post this video. So the real question is what happened to all those biscuits after this test?
Thank you! Haha, let’s just say my family is sick of biscuits!
@@smokescouts well at least they went to go use, most people just toss them. Your doing a good job, keep going with the videos and we'll keep watching.
@@donaldmatthies6026 great to hear, thank you so much!
Great video and beautiful smoker. I think the 1957 might be the one I get. Would you know if it would the same on that smaller Workhorse smoker?
Thank you! Very similar I’m guessing based on how vigorously they test their pits.
@@smokescouts Yeah, I just heard from watching videos of Mad Scientist BBQ that smaller pits are more annoying to maintain temps on long cooks than large pits. The large the pit the easier it is to maintain a good steady temp.
When it’s closed 2/3s what temp do you have it going? I know you said you have to build a little bit bigger of a fire?
In this video, I was running it around 280-290 the entire time. The right Tel-Tru will always run 50 degrees hotter with it 2/3 closed. I run my pit with the stack damper closed 2/3 most of the time even if I'm cooking at 225. With the slower airflow, a slightly bigger fire is needed. Thanks for watching!
Do you use a water pan and if so how does it effect the hot spot at 275 with damper 2/3 closed?
Yes, I use this mud pan and sits directly above the baffle so the hot spot isn’t impacted.
www.homedepot.com/p/Husky-12in-Stainless-Steel-Mud-Pan-MPX12-HUS/317052492
U place it on main cooking rack as close to firebox as possible right? Sorry if its a dumb questions
@@seanwhite5269 correct. No problem
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
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.
Curious as to what your elevation is. I know the higher the elevation the more air flow is needed.
Pretty close to sea level in Northern IL.
How mobile is your smoker with the wagon package? I know they’re beast and I’ve always kept my smaller smokers/grills in my building.
It’s heavy and takes a little force to get rolling, but once moving is effortless. You can completely turn it around with a U turn in a tight spot too. I move it by myself all the time.
I know some people use a log near the fire side on the grate, but knowing you have that hotspot by doing the biscuit test, it pretty much makes that unnecessary I would assume?
Correct. I don’t put water pans or blocking logs on the hot spot area so the hot air isn’t deflected down and it can rise up past the cooking surface as it’s designed to do. I see people make that mistake all the time. I just use foil caps as needed to protect any edges that may crisp up during longer cooks.
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
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.
Are you exclusively cooking w/ stack 2/3rds closed for the entire cook now, or are you opening it up towards the end. great video BTW. It's been about two months since i lit my pit up due to my new Pickleball obsession lol. i need to get back at it for sure!
Pretty much 2/3 all the time except for the last hour of a brisket cook. For ribs and pork shoulder, I keep it at 2/3 the entire time. For chicken or steak, I'll keep it wide open. That's not a bad (and healthier) hobby so can't really be mad at that!
I think you mentioned somewhere that you run a little bigger fire using the damper at 2/3. If so are you using 2-3 splits at a time instead of the 1-2 depending on the health of your coal bed?
@@jee77osu yes, that’s correct. Also, I’ve been using wetter wood (about 18-20% moisture), which also increases the amount of wood you need to burn. I’m planning on doing a Fire Management part 2 video soon to explain in better detail.
Are you gonna add the goldees 90 degree pipe smoker to your collection?
I think my next pit will be a 250 trailer with a Santa Maria added. I like M&M’s pits a lot!
Yea there is so much great stuff to choose from.. my 1975 is coming in June
The Goldee’s smoker will be my next purchase. After seeing their biscuit test.😊
You leave the fire box damper closed? Why? Still learning...
Cracking the door is much better in my experience creating a less intense isolated air flow over the center of the coals (check out my 2nd biscuit video where I compare both methods). The owner of Workhorse actually suggests doing that too, and the bowtie was only added for insurance reasons for the backyard model. The commercial pits don’t have the bow tie.
Thank you!
Let me guess nobody taught you how to make a diffuser