Workhorse Pits 1975 | Biscuit Test @ 300+ Degrees
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- Опубліковано 25 сер 2024
- Shoutout to UA-cam user Jeremy D for reminding me to do a biscuit test on our Workhorse Pits 1975 offset smoker. In this video I cook up 16 biscuits across the main and upper grates to see how even the cooking surfaces actually are.
If you have additional questions please drop them in the comments! Please don't forget to subscribe if you're following the channel. Thanks for watching!
-Kevin
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•Workhorse Pits 1975 with Cowboy Grill
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- Who Am I? -
Hey everyone! My name is Kevin. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together.
I’d let that big boy warm up for awhile and take the top grate out when she is up to temp and been there for a few minutes then I would throw the biscuits in keeping stack and firebox door wide open. Keep your fire closer to the firebox door instead of the middle of the box. I’m thinking of pulling the trigger on one of these bad boys
Hey Roger did you pull the trigger? Also thanks for the tips. I've since been keeping the fire closer to the door which has definitely reduced the hot spot a bit, and the wide open firebox also evens it out. In doing so however I also have to go through more splits to maintain 270. Its a slight trade off but useful depending on the cook that day. Thanks!
That style of deflector pushes the hot gasses right into that spot. Why pit builders dont use the upwards style deflector like whats in a Jambo i have no idea
Very nice test to see where the heat is going, you have center hot spots which suprise me, for briskets that is where I would put my water tray, the tray certainly would do no good next to the fire box. Water central, briskets or ribs on the out sides, my pellet grill is the exact same way, more central heat, I have a skinny water tray I put there, my fire pot is central under neath, so it works well for me with pretty even temps on both sides of the water tray. Thanks for taking the time to show us, now you know exactly what you got, heat wise, nice job.
Hey Joe thanks for the feedback and comments. That's a good point about the water pan placement which is something I have yet to try. I've still loaded most of my cooks heavier on the left side. I've since tested some other methods based on the initial comments including partially opening the firebox door and wide open. Seems that the middle hotspot drops down quite a bit when the firebox is wide open. But with that I find that I need to maintain a larger fire (more fuel) to hold steady at 270.
Very interesting. I believe this is the first biscuit test for a Workhorse Pit.
It evens out even more when the firebox door is wide open.
That’s a really good idea! I guess the velocity of the air is pulling it more laterally from the firebox and it’s going under the area closest to the firebox. I wonder if you close down the stack some if you can slow the velocity and get a more even distribution within the cook chamber.
For a traditional flow offset smoker, your Workhorse looks like it performed well! Not too many burnt pieces on the biscuits and normally the fat left near the smoke stack and the far right near the firebox are the hot spots, but wow, I’m impressed with your smoker! Nice!
That's good to know thank you! I'm definitely enjoying this cooker.
@@HuSmokin, I’ve just watched a few videos and that’s what a lot of them say…I don’t own one….I’m still saving for mine. I’m thinking when I retire from the military in 5 years, that’ll be my retirement gift from Me to Me! Lol…
Those have been my observations too. Will be doing another test this month and try a few more things based on what folks are suggesting. But great pit overall. Also thank you for serving in our military. 👊🏼
Great video! I have a 1969 but haven’t done a biscuit test. I have definitely noticed that when I run chimney wide open the stack side runs hotter than the firebox side, and there is so much convection the underside of whatever I’m cooking gets darker than the top. I’m always experimenting trying to figure out the right combination to slow it down a little.
Ah great info thank you! So does that mean you don’t run the stack wide open now? I haven’t tried that yet.
@@HuSmokin Depends on if I’m looking for tons of convection or not… for quicker cooks like wings I do but I need to rotate product since the stack will be hottest. Did some ribs last weekend with the stack half open and had no problems with the bottom being darker and the hot spot moved from stack side to firebox side.
Great fridge camera shot haha
Haha thanks. Thought about doing a pit one but was like eh... knowing me I'm going to melt something.
I'll be receiving my 1975 (same set up as your pit) this summer. I'm looking forward to testing and sharing knowledge. Thanks for sharing this biscuit test!
Good stuff! Any updates on the delivery date? Looking forward to seeing what you come up with.
Once I get mine (1969) in June I’ll let you know!
Congrats!
You mention that you have an OKJ offset. That’s why I have as well (highland RF). I’m about to pull the trigger on a 1975T. I know they are apples and oranges but was it worth it? Do you have any regrets?
Apples to oranges is correct. I have some regrets but not in upgrading from the OKJ. We have local builders that I was considering going through but ended up going with the WHP. While the WHP pit is solid, I'm wondering if I could've had similar performance but saved $500-700 overall.
Found you looking for workhorse pit videos. You have great videos and I’ve subscribed. Looking forward to getting caught up on all your stuff!
One thing I have noticed is that it takes awhile to get the 5 degree difference across the grate. The hot spot on the right is because the deflector plate aims down and air is bouncing off the bottom, then heading up top. It was out a little further than I expected. Someone already commented and asked about the first box, I'm interested to know how open it was. Thanks for sharing.
That pit does not have a deflector plate.
@@yaxelcastaneda5993 yes it does, aiming down right where the firebox joins.
WHP do not use tuning plates, but there is a deflector plate as Offset Rookie mentioned.
Yes its roughly 3" or so and runs the width at the firebox entry pointed slightly downward.
That was a Kool cook maybe I need to do that on my pit nice info thks bro
Bro I was doing keto during that time so I couldn't even eat the biscuits. Brutal.
@Hu Smokin' lol same here no keto for me just eating cleaner I've been busting out some good content I can only taist lol
This is an interesting test to see how the heat is moving in the smoker. Now with all those biscuits you can make biscuits and gravy. lol! Keep the educational smoking videos coming!
Such a torturous test for those on keto.
@@HuSmokin are you back on keto? that is awful harsh in this Christmas season. lol
Not versed in the stick burners but 1975 looks cool. Never heard of that one before
Thank you! What do you cook on?
Nice job I have a 1975 also when I did my biscuit test I didn’t put them that close to the firebox side thinking they would get burnt!!! Very interesting to see they got very little heat. Seeing the results I wonder if the heat deflector was removed if there would be more of an even heat through out the rest of the cook chamber? There might be a hot spot closest to the firebox but it may be more even after that point. It kind of makes sense that there is a 5 degree difference from one end to the next because of where the thermometer is placed on the firebox side of the cook chamber. Because it’s actually behind the heat deflector. Nice job
All very good points Jeffrey. Would love to see a wind tunnel view of the inside of this pit so we don't have to guess as much. But to your point, I assume that deflector moves all that hot smoke into the middle area and with the incredible draw, you'll have some of that pulling right toward the smoke collector with some of it swirling up for convection. Going to try and cook something on the right side finally soon... been a little scared to but the biscuit test says otherwise!
@@HuSmokin I also heard that the draw back is heavy due to the heavy pull of the high smoke stack. I wonder if closing the smoke stack a little bit would change the flow strength.
My 1969 should be coming in next week and I'm having a hard time waiting!
And how is it going now with that pit???
@@HuSmokin it got delayed again but I did get it. I have only done one cook before going out of town, but it's been a learning curve as it's my first stick burner. I was definitely proud of the result for first cook though.
Good video...I am about to make order for a 1975 as well. I cant remember where I saw it but someone mentioned keeping fire closer to the door of firebox...in that right 1/3 of box. Reason was on some of the fires if it snuck closer to the cooking chamber the flames and direct heat would go straight to the cooking chamber and he felt it needed to equalize in fire box a bit before exiting out into cooking chamber...so were getting a hot spot about same spot you showed with biscuits. Once he started keeping his fires closer to the door area....he was able to keep that 5-10* deviation from left to right. Would be interested to see if you had same results or if you already tried this.....as I absorb all info before getting my own. One thing I have to remind myself...is it may not be a huge variance as those biscuits are fairly sensitive to heat.... I have a Meadow Creek PR42 (my first personal smoker/cooker)...learned a lot there. Then got Yoder YS640 so those long all night cooks I could get a nap or two without cooking 12-18 hours and then being exhausted when time to finally eat lunch with family before passing out. LOL Thanks again for videos....much appreciated.
You are correct. It's always a great idea to keep the fire closer to the firebox door. You don't want flames from your firebox to be coming into the main chamber.
I like your pit, but I think I will end up getting a reverse flow offset smoker next.
Thanks! I was debating on a reverse flow smoker too. Which ones are you considering?
@@HuSmokin most likely a Meadow Creek or a Shirley Fabrication. I already own a Meadow Creek chicken cooker and it is freaking awesome.
Reverse flow is 60% or more cooking with radiant heat verses convected air. That is the design science of the reverse flow. I owned a popular one for several years. If you want that, then reverse flow is the way you should go. It might be a little bit easier to maintain, but the results of the product won't compete with a true convection cooking offset. Convected air is where a lot of excellent results in BBQ are coming from these days. Labeled as "central Texas BBQ" and Franklin Pits, Mill Scale, Workhorse Pits are for certain the leaders in that world. Also, I would recommend doing a biscuit test with a single rack. You need muscle or meat on the lower rack to get an accurate reading of what the top rack is doing or how it is performing. Last, it is best to get the smoker up to proper pressure (no smoke coming from doors and coal bed really established) before challenging the vessle to burn + or - 5.
When will you cook a brisket?
Hey sorry for the late response. I've cooked a bunch but our backyard has been in shambles so no videos as of late. Will hopefully resume in May!
Interesting to see. Does the 1975 have a baffle plate? You’re a lucky man to have a pit like that. Look forward to seeing a brisket on her!
Thank you! There is a deflector plate at the firebox into the main chamber but no other tuning plates beyond that. So curious now because my assumption is that the heat shoots up the middle, swirls a bit then makes it into the smoke collector because of the draw and baffle plate. 🤷🏻♂️
@@HuSmokin - probably so. I was curious because I’ve heard is has some sort of baffle and they claim to have a balance of heat, side-to-side, within 5°. At least that’s what I remember. It’s a beautiful pit.
Yes that is posted on their website somewhere. Definitely a huge selling point for me. But I never stopped to really ask how that was even possible though. If you have a firebox on one side getting up to 600+ degrees it doesn’t seem possible unless you’re using tuning plates or a reverse flow. But if the heat is being directed more toward the middle of the grates first, it makes sense that the outer probes are measuring more similar numbers. Still impressed with the evenness of the cooks so far on the 1975 though.
Was so pumped about this pit till I came across this video lol. You done anymore tests? How is it performing?
Hey sorry about the late response and also for deflating the hype a bit. I've come to really appreciate this smoker more and more. I'm convinced also that unless you use a bunch of baffle plates, it'll be near impossible on an offset smoker to get very even biscuits across the entire grate. This thing has incredible airflow, and that alone will create hot spots for those unaware. However at almost a year later I've learned to manage it all better. No recent biscuit test though. Maybe its time!
I appreciate the attempt. The lighting for me is a little bright so all of them look under done on the tops and just a little brown on the bottom or the sides. Difficult for me to see well
👍👍👍
Thanks for stopping by and great seeing you continue the videos and channel growth!
I’ve seen other videos of workhorse pits where the temp is more even on yhe biscuit test. Not sure what happened here.
Also having the door open vs not or the vent vs not and such makes a difference on how that air flows through the chamber.
Same here. I'll definitely be doing a follow up video to this one. And I agree about the firebox door and chimney adjustments. For this test I wanted to run it "as advertised" in a way so the chimney and firebox vents were all wide open. Plus maintaining 300 requires a lot more fuel with the firebox door wide open.
Nice video !
I would work with it from within the firebox not within the cooking chamber if you have a cowboy grate take out your cowboy great slide in a solid plate and that's going to deflect all your heat before it even gets to your cooking chamber it'll be more like a lone star grill input with all the other awesome features that you have
The other option and I've done this before also is running like a Franklin pit He runs all convection You want to run it wide open if you do that and you want it blowing throughout but you don't want any deflector plate below the grill... Franklin has one about 3 in above the food and just blows all the heat right on through like a hair dryer
Thank you for the info Ray. I've since been doing a lot more cooks with the fire door wide open and the temps have evened out significantly. The trade off has been increased use of wood, but depending on what I'm cooking this is a good trade.
Any updates
Many just no video yet! Getting there.
Hi - thank you for this video! I have been looking for a biscuit test on a workhorse pits for a while. There seems to be some real evidence of a hot spot. The one factor I can come up with for eliminating it is to make sure the pit is fully up to temp - which could take up to 2 hours (how long did you run the pit beforehand?). This however, would be relying on heat distribution via radiant heat rather than convection. Radiant heat is legitimate for cooking food, but it is convection that offsets are known for. The other thing might be running it at a lower temperature. I would certainly be interested in further biscuit testing. Good luck!
Hey sorry for the late response but thank you for the feedback and suggestions. I definitely did NOT let the pit warm up for 2 hours. For this test it was closer to 1 hour. I plan on recording a follow up video and will incorporate the pit warming and lower temp factors.
Can we get a video on brisket??
Did you see a big difference with the remote temp probe vs the tel tru ?
Absolutely. The lower Tel-Tru therms consistently report temps 20-40 degrees lower than grate level probe. I've since placed one probe near the stack and the other midway. Stack always report 10-15 degrees higher. But this variance drops significantly when I cook with the fire door wide open. All this to say, when I don't feel like chasing temps I'll just go by the Tel-Tru's and aim for 225... knowing well that grate level I'm cooking closer to 250-260.
Get 6 oven thermometers. place three on top and three on the bottom to make life a whole lot simpler.
But this was so much more fun! Actually plan on doing a follow up test with probes this time though.
Where ya been bro? No videos in 5 months?
Just catching up on comments now. Life has been a bit nuts. How are you?
@@HuSmokin I'm hanging in. Life's been beating me up lately so no videos for me in about a month.
I am going to do this test on my 1975 tomorrow because I think your results are atypical. But lets see and ill report back.
Would be great! Going to try another run when the weather gets better where I’m at too.
And your results?
I've been looking into getting myself a 1975, any update on the hot/cool spots? according to workhorse, they claim they use computational fluid dynamics to ensure an even heat distribution throughout the cook chamber. Have you contacted them? this is kinda discouraging me.
I would hope you don't take this video as a discouragement. Hu isn't advanced at fire management. I cook in Austin for one of the most popular bbq spots and own a Workhorse. This is as pure of an offset as there is.
@@darrenc3895 can you maybe explain why there are hot spots in those areas and not closest to the firebox/smokestack?
Last thing I want is to invest all that money and have to micromanage cooks. I already do that on my OKC Joe 😂
@@philrosenberg36 If you don't want to micromanage a cook, buy a pellet grill/smoker. A stick burner would not be for you. Its an art and I am not good at it but thoroughly love it.
@@darrenc3895 Theres a big difference between tending a fire once every 45 minutes to an hour, and not being able to leave the pit for more than 10 minutes due to spikes and sharp drops in temp. I'm pretty sure most pit masters at the best bbq joints would agree lol
@@philrosenberg36 You won't have to on a Workhorse is that is what you are asking. Do I leave and go cut grass? No. Am I feeding splits every 10 min? No. I didn't feed that many on my Yoder or Lang before the Workhorse, but it is night and day better.
Heat is going to rise in any unit
Yes sir.
Thanks for taking the time doing this!
I'll share my 1969 buscuit test in like June 2022, when it comes in ...
Please do!
Where is your video? lol
Great job….looks like a set of tuning plates would fix your uneven temp problem!!!!
I believe so, but one of the main reasons I bought this thing was because of the even cooking temp claims. One workaround has been to cook with the firebox door open which seems to even it all out more, but I find that I'm also going through fuel faster that way.
NO!! No tuning plates need lol. Tuning plates turn an offset into a reverse flow. So much great BBQ being cooked on offsets with nothing but a firebox baffle.
Tuning plates will correct that difference……not sure why Workhorse doesn’t include them in every smoker!!!!
My Oklahoma Joe's Highland smoker definitely need tuning plates out of the box. The difference from one side to another swung from 30-50 degrees easily. The 1975 however does read within 5 degrees left to right as advertised on the Tel-Trus usually. I wonder if the airflow would be negatively affected with tuning plates on this design which is why they don't use them.
Learning the cooker and experience will help the most. Tuning plates are a mess and not necessary in a convection type offset with the proper draw.
@@thomas5495 since I wrote that about tuning plates I learned you are right not necessary!