Been looking at all these pits including workhorse, fatstack, even a Canadian brand bbqdad uses (smoke north) at first glance work horse seems to have all the things the other premium pits have (grade level stack, large fire box, thick steel, large smoke stack)… but the workhorse is way cheaper than the others… How did you decide on that brand? Any regrets now 9 months later? Did you buy any of the add on? Thanks man
@@mannyr8795 Zero regrets. The value of 3/8 inch steel all around and being less expensive made this a no brainer for me. Also, JD the owner has been building pits for decades. You can call them with questions and they are very helpful. I called one day and JD answered and here’s the owner in no rush to get off the phone with me. I did the cowboy grill and side table. Cowboy grill is a must assuming you sear steak and other cuts. I also have the southwest disk (24 inch) which fits perfectly in firebox to do fajitas etc.
I think you should include the prices on these smokers. The Franklin pit is $4000+ The Fat Stack 120 is $4700-$5500 The Workhorse 1975 is $2800-$3600 depending on the options. The price matters even in a taste comparison. I have 3 smokers at various prices and my Oklahoma joes highland seems to produce the best Flavor and its my cheapest.
And that’s the thing. A person has to learn their pit whether it’s a $4000 pit or a $500 pit. The only way I could justify a major outlay of cash is if I needed a much larger pit capable of doing more than 2 briskets at a time. Even then it would be a hard sell.
@@djrtime1398 yeah I got lucky the other on offer up , antique smoker for $75 really heavy duty steel , couldn’t find the brand , eventually I’ll get the workhorse
So I think in past review videos, Jeremy said the Fatstack was the best smoker he’s cooked on, cool to see that it seems to remain #1. Also I love seeing the Chud Chimney in the video too!
Was hoping to see the Chudpit 65 in here as well. I'd place it in the premium category, plus lots of additional features that none of these really have
@smokefatherjohnnysbbq977 how so? You could make and argument for the Workhorse, but Franklin is well overpriced relative to the others including Chuds. The Fatstack isn't really comparable since it's nearly 2x the size of the others. Chudpit 65 - $4k, 1/4" steel, 65 gal, insulated firebox, and additional cook space on top of firebox to charcoal cook. 48" of cooking space in the smoke chamber Franklin pit - $5,150, 42" cook chamber (equivalent to 65 gal), 1/4" steel, no extra cooking spots Fatstack 120 - much larger... $4.7k, 1/4" steel, 120 gal, no additional cooking space/features. Just big!!! Workhorse 1975 - base price around $2,800, but the way Jeremy has it built around $4k, 48" chamber, 3/8" steel (thickest), towable (nice feature if you'll use it), additional cooking rack
Awesome I have been waiting for this video!!! If you ever make it back to chicago I would love to get your opinion on my modified old country Brazos I bring it to my firehouse quite often in the summer and my firehouse is not too far from the Windy City smoke out. Here is a link to a short video of my pit. th-cam.com/video/sE1cxoeAorY/w-d-xo.html Thanks again for introducing me to real bbq Jeremy.
Thanks for everything you do Jeremy! You did forget to mention one really nice feature of the Fat stack, it's flat top fire box. You can use it to make coffee on it to help you stay awake and cook up a snack to help you keep going on those really long smokes. I hope Fat Stack moves their location closer to the midwest while I save up for my Fat stack 500! Jason I love your Fighting Sioux sweatshirt even though I'm a die Hard Gopher Hockey Fan!!! Another great video Jeremy!!!
Thanks Jason! I was going to offer up my 1975 at one point, but I'm too far away. You gave us the content I was curious about. Enjoy your new offset. Great video Jeremy! 🍻
Jeremy, in one of your gravity fed smoker videos you mentioned that was the closest you've had to am offset taste, with all your recent videos on the pellet smoker is that still your thoughts?
Loved to see a comparison between a Shirley Fabrication reverse flow smoker and a conventional smoker like Fatstack Once again, an excellent review and content. Thank you Jeremy for taking my BBQ to another level.
Hey Jeremy! Taste test idea! In my last brisket, I rendered the fat off the trimmings by boiling it in water and straining the fat off (there was some meat left on the trimmings during the process). I used that instead of canned tallow during the wrapping stage and loved the results. The tallow was super beefy tasting and really complimented the brisket. Curious to see if you'd prefer it in a blind taste test over your canned tallow!
Once again love the video! Comparison videos are always among my favorite. Would love to see you review a Mill Scale 94. I have been on the waiting list for one for sometime. Still up in the air as to what I am going to go with. Anyway, keep up the great work!
LOVE my 1975t. Lucked out and bought it from a guy in Oklahoma for 3k. He was downsizing his house and had only used it twice. Deal of a lifetime I think!
@@virtuosodud3 lol. I literally kept searching around all over. I live in Springfield, Missouri. 4 hour drive was easily worth it to pick this one up! It pulled very well the whole way home too.
Jeremy, I’d love to see you review the LSG with the fire management basket. It’s so easy and I love to see how it stacks up to the other pits. Love the channel!
@@ogoshikimura5621 I’ve got the LSG 20x42 and it feels like cheating. I actually have time to take my time and run to the store in between adding splits to the fire. I only add wood about every 70-80 min.
Great video but where is the modified Brazos? I’ve been excited to see how it performs with the modifications since your original video. I purchased the smoke stack extension but have not modified the baffle plate yet. A little bummed it wasn’t included 🙁
Great Vid. To me the 1975 All day. Great quality, fit and finish and cooks/draws awesome and the cowboy firebox is a nice feature (The others are quality too) But That 3/8” steel on the 1975 for both the cook chamber and firebox, over the other pits having 1/4” steel, the 1975 just wins there, you notice the 3/8” steel the second you lift the 1975 door. I think the 1975 beats the other cookers, even if they were all priced the same, but when you factor in the 1975 is almost half the price of the fat stack $2700 vs $4700 it’s not even a comparison.
Even tho the 1975 is 3/8" there's 145lbs more metal in the fs120... both are great smoker, I prefer the fs120 larger cook chamber and fire box and love the look.
@@joek7031 Hey Joe, yes the FS 120 is a great smoker, but I’ve never heard anyone say (not that you are) they wish their smoker was thinner metal. that 3/8” inch steel definitely makes a difference. I prefer the round firebox also of the 1975, just a preference, I like the way the logs sit in it. I don’t care for the vents on the side of the face 120 fire box. The 1975 is a 94 gallon and the FS 120 is 120 gallon and the 1975 is still a lot heavier, I would still venture to say that weight difference you’re speaking of comes from the frame. This is not bashing or knocking the FS 120, I’m confident it’s a great smoker, but even if they were priced the same, I think the 1975 is better, but when you factor in the price difference, and the fact the 1975 has better specs and it’s almost half the price, it truly is a no brainer.
@@THutch556 the fs120 is heavier at 975lbs, the 1975 at 835lbs...I want the extra size so I never feel crowded and being able to pull out the grates is huge plus. I prefer the look of the fs120 and love the bigger smoke box with the vents. The 1975 just looks like they cut off 1/3 of the tube and welded it lower for the fire box.. I believe both smoker are great, at the end of the day you can't go wrong with either. I order the fs120 when it was $3,500 I'm local so I can just pick it up.. the 1975 with shipping would have been similar in price so.. im going with what asthically more pleasing for me..
For what it's worth, I'd argue the Workhorse 1969 is more comparable to the Franklin Pit. What I love about my Workhorse is that unless you walk away, it's real hard to get out of your temperature range.
Jason, your new Workhorse will not let you down! I’ve had mine for almost a year, and would be hard pressed to find a BBQ joint in my area that could turn out better Q than what my 1975 has produced. It will not disappoint!
Great video! Poor Franklin came in last lol. When I first saw his video on his smoker design, I really questioned the lack of control on the air flow. You should do the dame test but with briskets!
Thank you Jason and Jeremy. Went low carb/caveman over 20 years ago. That yellow brick road has been very kind to me, informative too - thank you again Jeremy. Love watching your videos
I was on the fence on MILL Scale 94 gallon, Workhorse 1975 and Fat Stack 120. I ended up going with Fat Stack. First is because I live in California easier and cheaper to pick up smoker. I jumped on the Fat Stack 120 pre order deal. I'm glad I did. Now the hard part waiting. But the video is awesome and I'm glad I went with the Fat Stack Smoker.
Own a 1957 Workhorse and even that little guy runs smooth. I would say from my research before committing the top backyard smokers are Workhorse, Mill Scale and Fat Stack and after that it’s still really good smokers just deciding on cost, space and functionality. Also just to add you can get the WH smoker on pneumatic wheels instead of steel casters it’s much easier to move but still heavy as hell.
hey Jeremy, are you planning on getting a Mill Scale?, a honest review would be great!, also a head to head with the Fat Stack and the Franklin would be amazing!
I would like to report to all of you that the chicken Jason made for his first cook was amazing! And I am so glad he got that smoker! It is very well built
Thank you Jason. Thank you Jeromy, I will be heading down to Georgia next week to pick up my Workhorse 1975. I have been waiting for a year. I am Looking forward to Some Great Kentucky BBQ at one of the Best, Red State BBQ. Cheers to Craft Brewing and BBQ.
I've had my 1975 since last year and I love it. I replaced an old brinkman offset I had with the 1975. I'm glad I didn't spend the extra money on a franklin and took the chance with Workhorse instead.
Thanks Jason for giving Jeremy a chance to make a video of the 1975, my dream offset smoker. Without the trailer it's a damn good price even after delivery for the quality. Someday...
Was hem hawing back and forth on buying the 1975. Once I saw you cooking with it last week hopped off the fence and pulled the trigger before wait times get even longer. Can’t wait! Also, thanks Jason!
Forgoing the trailer for the Workhorse pits, which is a sweet feature, the Workhorse 1975 with the standard cart is a steal priced at $2,784 USD when compared to the Franklin and the FS both being over $5k USD. Even the Goldee and the Patriot are less expensive than the Franky and Fat Stack.
Before this video, I was leaning in the direction of the Workhorse. This may have put me firmly in the workhorse camp at the moment. I'm still saving up for this beast and things can change between now in the time I purchase this grill. Great video!
Man, this video made me very happy! I was thinking of getting the Franklin due to seeing and hearing that he is the best bbq pit master in the USA. But, due to doing a lot of research I got the workhorse 1975! Fatstack (FS-80) was my first choice, but for me 1975 was a little cheaper for me! Both seem great. Can't wait to get mine in December!
Judging should be done not only blind but individually. I feel like the guest judge just agreed with what you said. It would be interesting to see how opinions differ and maybe even conflict if filmed solo in a vacuum
Cool video. I kind have figured that they would all be close. I think the Franklin can produce just as good with different fire management. But that’s the fun in owning them. Maybe should I say with some hickory. I really like trying different woods.
I’d really like to see you do a video on the Dyna glo wide smoker…I know you did a video on smoking on a cheap offset smoker but some of us cannot afford an expensive smoker and don’t want a real cheap one…lol..so I was looking at the Dyna glo wide and it looks like it could do the job….I’ve seen it up against the WSM and the char-grilled grand champ and it was pretty even on brisket, ribs,pork butt …but I would really like to hear your opinion……..I hope you can help…thanks brotha I do love the videos I have learned a lot….hope to see it soon
A great comparison of today's style of smokers. I've tried your style of ribs and chicken thighs, I must admit that they are very tasty, and our family really enjoyed them. All of that BBQing started me thinking of the old BBQ pitmasters styles of the past, such as Johnny Triggs and Myron Mixon. The part of your videos that I really enjoy is the breakdown of the flavors and the smoke, so I was wondering if you could do a comparison of today's cooking styles to yesterday styles and that's not to take anything away from yesterday's style because without their BBQ styles BBQing wouldn't be at today's level.
I would love to see a comparison on small smokers. I have a large VBP smoker but sometimes I just want to cook something small for supper and it seems like a waste of fuel and time to fire up the big smoker.
Great review…..thank you, Jason, for the use of your workhorse pit! Jeremy, I don’t have either of these pits, I have Lonestargrillz, but, my next offset will be the workhorse for sure…..something about being built of 3/8 steel I like! Again, thank you for the honest review!!!
Great stuff. #3 definitely had the most color. Can you do a video on how you clean and maintain your Grills? You have them out in the elements and they look new.
Fat Stack 120 gets my vote - outstanding workmanship and the cooking results are second to none. Love the water fill tube - allowing the pan to be filled without the hassle of raising the lid and adding water in a hot cooker.
Technique question (0:40) - ive always found it better to peel off the silver skin, and ive never seen anyone crosshatch it. Unlike brisket, ribs cant smoke long enough for the collagen in the silver skin to fully denature into gelatin (theyll over render and dry out if you try), so Isnt removal better ? BTW, good vid ... i felt my testosterone bump up a good 20 points just watching it. 😊
Definitely agree that larger diameter pits give better results. Here in Australia there are heaps around the 20" mark but i'm eyeing off a 24" pit from BullockHead Creek. Big chamber big firebox thick steel = winning. Great review and comparison as always
Jeromy great video I was on the fence about the workhorse 1975 and you helped. I order mine yesterday hope to see you cook on yours soon. I’d would have love to see what your wife thought about the ribs.
Nice comparison video. That Fat Stack is getting awfully tempting!! As for the bewteen/among thing: NICE catch. Did not know you used to teach English! Bet your students loved you!
Yay, Jason! A good thing you did. And go Sioux! Oops! The NCAA killed that. Go Hawks. (I rushed out and bought Sioux sweatshirts, caps and such when the change came down.)
Thanks Jason, I was having a hard time deciding in between the Workhorse and the Fat Stack. But I ordered the Fat Stack Smoker 120 last August. So happy to find out you can’t go wrong with either one.
I get it, it’s a small Company getting ready to up size, I’m here for the ride. Just tired of smoking on my Weber. But if I get it by November I’ll be smoking some Turkeys 🦃
I am setting my sights on the Workhorse 1975. Maybe on castors maybe on trailer ... TBD. I'm a Georgia boy and very cool we have premiere Smoker companies Workhorse and Primitive here in our state !!!
Hello mad scientist, my name is Bryan Brymer and I was reaching out to you because I just opened a bbq restaurant in ormand beach Florida and was wondering if you would like to come out and do a review of my south pride spk 500 . I haven’t seen a video of you yet doing a brisket on one and I would love to have you come to the beach and smoke some briskets with us. We have a cool location and are gonna have our grand opening on July forth weekend. Plz message back of you are interested.
Love the science and the barbecue, but can’t understand how you can run three offset smoker’s, and only cook one slab of ribs each. That seems a crime against humanity joking.
Thanks Jason! I got to cook on it at the class and my favorite memories are going to be me and my buddy Jeff sitting at that 1975t for hours smoking beef ribs. Appreciate that! Amazing amazing smoker
After doing some research, I found that fat stack had a lot of economic troubles, and people were worried about not getting their pit after putting a deposit down. Can anyone comment on the current situation? thanks.
Got drunk on Memorial Day and ordered my 1975. Best drunk move ever, cheers.
Been looking at all these pits including workhorse, fatstack, even a Canadian brand bbqdad uses (smoke north) at first glance work horse seems to have all the things the other premium pits have (grade level stack, large fire box, thick steel, large smoke stack)… but the workhorse is way cheaper than the others… How did you decide on that brand? Any regrets now 9 months later? Did you buy any of the add on? Thanks man
@@mannyr8795 Zero regrets. The value of 3/8 inch steel all around and being less expensive made this a no brainer for me. Also, JD the owner has been building pits for decades. You can call them with questions and they are very helpful. I called one day and JD answered and here’s the owner in no rush to get off the phone with me.
I did the cowboy grill and side table. Cowboy grill is a must assuming you sear steak and other cuts. I also have the southwest disk (24 inch) which fits perfectly in firebox to do fajitas etc.
😂😂😂😂
1975 is the way to go
Pull the trigger … my 1975T is amazing
I see what Jason did, free seasoning on his new pit AND rib tasting by/with Mad Scientist BBQ...win win!! Thanks for the content!!
Big brain!
Dang man, you told a secret 🤫 now everyone knows…🤨
P l pp]p
That's next level stuff.
@@Keasbeysknight This is what we call a "pro smoker" move
I think you should include the prices on these smokers.
The Franklin pit is $4000+
The Fat Stack 120 is $4700-$5500
The Workhorse 1975 is $2800-$3600 depending on the options.
The price matters even in a taste comparison.
I have 3 smokers at various prices and my Oklahoma joes highland seems to produce the best Flavor and its my cheapest.
And that’s the thing. A person has to learn their pit whether it’s a $4000 pit or a $500 pit. The only way I could justify a major outlay of cash is if I needed a much larger pit capable of doing more than 2 briskets at a time. Even then it would be a hard sell.
And if you add mods to the oaklahoma it’s basically a $1000 smoker
@@shanehernandez2898 Same with the Char Griller Grand Champ XD. And all we’re talking is a couple accessory thermometers.
@@djrtime1398 yeah I got lucky the other on offer up , antique smoker for $75 really heavy duty steel , couldn’t find the brand , eventually I’ll get the workhorse
@@djrtime1398
Well said! 💯 %
So I think in past review videos, Jeremy said the Fatstack was the best smoker he’s cooked on, cool to see that it seems to remain #1. Also I love seeing the Chud Chimney in the video too!
There's a snake in my boot
Was hoping to see the Chudpit 65 in here as well. I'd place it in the premium category, plus lots of additional features that none of these really have
I like that ol boy. Chudds has a great channel
@@brandonraybern9975 Over priced for what it is.
@smokefatherjohnnysbbq977 how so? You could make and argument for the Workhorse, but Franklin is well overpriced relative to the others including Chuds. The Fatstack isn't really comparable since it's nearly 2x the size of the others.
Chudpit 65 - $4k, 1/4" steel, 65 gal, insulated firebox, and additional cook space on top of firebox to charcoal cook. 48" of cooking space in the smoke chamber
Franklin pit - $5,150, 42" cook chamber (equivalent to 65 gal), 1/4" steel, no extra cooking spots
Fatstack 120 - much larger... $4.7k, 1/4" steel, 120 gal, no additional cooking space/features. Just big!!!
Workhorse 1975 - base price around $2,800, but the way Jeremy has it built around $4k, 48" chamber, 3/8" steel (thickest), towable (nice feature if you'll use it), additional cooking rack
Awesome I have been waiting for this video!!! If you ever make it back to chicago I would love to get your opinion on my modified old country Brazos I bring it to my firehouse quite often in the summer and my firehouse is not too far from the Windy City smoke out. Here is a link to a short video of my pit. th-cam.com/video/sE1cxoeAorY/w-d-xo.html
Thanks again for introducing me to real bbq Jeremy.
You should do a bbq smoker maintenance, the after fact when done cooking
You’re supposed to do something when finished besides closing all the vents? 😁
Thanks for everything you do Jeremy! You did forget to mention one really nice feature of the Fat stack, it's flat top fire box. You can use it to make coffee on it to help you stay awake and cook up a snack to help you keep going on those really long smokes. I hope Fat Stack moves their location closer to the midwest while I save up for my Fat stack 500! Jason I love your Fighting Sioux sweatshirt even though I'm a die Hard Gopher Hockey Fan!!! Another great video Jeremy!!!
Hell yea been waiting on this
Thanks Jason! I was going to offer up my 1975 at one point, but I'm too far away. You gave us the content I was curious about. Enjoy your new offset. Great video Jeremy! 🍻
Jeremy, in one of your gravity fed smoker videos you mentioned that was the closest you've had to am offset taste, with all your recent videos on the pellet smoker is that still your thoughts?
Loved to see a comparison between a Shirley Fabrication reverse flow smoker and a conventional smoker like Fatstack Once again, an excellent review and content. Thank you Jeremy for taking my BBQ to another level.
Jason is one of those guys who's extremely dry personally makes him unintentionally hilarious 😂.
“excited to be here”… whoa buddy! this is a family show. lol
Hey Jeremy! Taste test idea! In my last brisket, I rendered the fat off the trimmings by boiling it in water and straining the fat off (there was some meat left on the trimmings during the process). I used that instead of canned tallow during the wrapping stage and loved the results. The tallow was super beefy tasting and really complimented the brisket. Curious to see if you'd prefer it in a blind taste test over your canned tallow!
Look at you flexing by opening that workhorse door one handed. 😆
Once again love the video! Comparison videos are always among my favorite. Would love to see you review a Mill Scale 94. I have been on the waiting list for one for sometime. Still up in the air as to what I am going to go with.
Anyway, keep up the great work!
+1 on the Millscale
When you pulled out the rub bottle my wife goes “ one part salt one part pepper. 50/50 baby.” I’ve watched too many mad scientist videos around her 😂
Hahaha!
Love to sit and dream of one day owning one of these beauties. Keep the great vids coming and we'll keep watching em'.
LOVE my 1975t. Lucked out and bought it from a guy in Oklahoma for 3k. He was downsizing his house and had only used it twice. Deal of a lifetime I think!
Are we in the same FB group? Lol.
No doubt! Sweet deal for sure! 👍👍
Heck yeah, and doubly so if it has the trailer. 1975 is my dream cooker
@@clarencerswann1360 it sure does! 1975t means the trailer model.
@@virtuosodud3 lol. I literally kept searching around all over. I live in Springfield, Missouri. 4 hour drive was easily worth it to pick this one up! It pulled very well the whole way home too.
Jeremy, I’d love to see you review the LSG with the fire management basket. It’s so easy and I love to see how it stacks up to the other pits. Love the channel!
One downside to the LSG 24” series is they still use tuning plates. Big negative to me. One more thing to have to clean and get dialed in
I own the 24x60 offset LSG and I don’t use the tuning plates.
@@ogoshikimura5621 I’ve got the LSG 20x42 and it feels like cheating. I actually have time to take my time and run to the store in between adding splits to the fire. I only add wood about every 70-80 min.
I have been considering getting a LSG. You say it is cheating, but does the food taste as good as one of these smokers? Just curious
still patiently waiting for a LSG to show up on this channel..
Great video but where is the modified Brazos? I’ve been excited to see how it performs with the modifications since your original video. I purchased the smoke stack extension but have not modified the baffle plate yet. A little bummed it wasn’t included 🙁
I put money down on a Fatstack smoker...500bucks
...and now I am getting nothing
Sad 😢
Great Vid. To me the 1975 All day. Great quality, fit and finish and cooks/draws awesome and the cowboy firebox is a nice feature (The others are quality too) But That 3/8” steel on the 1975 for both the cook chamber and firebox, over the other pits having 1/4” steel, the 1975 just wins there, you notice the 3/8” steel the second you lift the 1975 door.
I think the 1975 beats the other cookers, even if they were all priced the same, but when you factor in the 1975 is almost half the price of the fat stack $2700 vs $4700 it’s not even a comparison.
Even tho the 1975 is 3/8" there's 145lbs more metal in the fs120... both are great smoker, I prefer the fs120 larger cook chamber and fire box and love the look.
@@joek7031 Hey Joe, yes the FS 120 is a great smoker, but I’ve never heard anyone say (not that you are) they wish their smoker was thinner metal. that 3/8” inch steel definitely makes a difference. I prefer the round firebox also of the 1975, just a preference, I like the way the logs sit in it. I don’t care for the vents on the side of the face 120 fire box. The 1975 is a 94 gallon and the FS 120 is 120 gallon and the 1975 is still a lot heavier, I would still venture to say that weight difference you’re speaking of comes from the frame.
This is not bashing or knocking the FS 120, I’m confident it’s a great smoker, but even if they were priced the same, I think the 1975 is better, but when you factor in the price difference, and the fact the 1975 has better specs and it’s almost half the price, it truly is a no brainer.
@@THutch556 the fs120 is heavier at 975lbs, the 1975 at 835lbs...I want the extra size so I never feel crowded and being able to pull out the grates is huge plus. I prefer the look of the fs120 and love the bigger smoke box with the vents. The 1975 just looks like they cut off 1/3 of the tube and welded it lower for the fire box..
I believe both smoker are great, at the end of the day you can't go wrong with either.
I order the fs120 when it was $3,500 I'm local so I can just pick it up.. the 1975 with shipping would have been similar in price so.. im going with what asthically more pleasing for me..
For what it's worth, I'd argue the Workhorse 1969 is more comparable to the Franklin Pit. What I love about my Workhorse is that unless you walk away, it's real hard to get out of your temperature range.
Next purchase gotta be a Mill Scale 94!
Great video, Jeremy!
Mad Scientist please 🙏 have me on. Waiting on my 1975t …thank you Jason 👍
When are you going to show the fatstack 80 in action? And how it compares to the 120?
Jason, your new Workhorse will not let you down! I’ve had mine for almost a year, and would be hard pressed to find a BBQ joint in my area that could turn out better Q than what my 1975 has produced. It will not disappoint!
Nice to hear! I just ordered my 1975 today, and can't wait to get it in December!
@@davidbueso3840 well worth the wait!
Great video! Poor Franklin came in last lol. When I first saw his video on his smoker design, I really questioned the lack of control on the air flow. You should do the dame test but with briskets!
Will you be doing any tests with Goldee's backyard smoker?
Thank you Jason and Jeremy.
Went low carb/caveman over 20 years ago.
That yellow brick road has been very kind to me, informative too - thank you again Jeremy.
Love watching your videos
Nice job. Would love to see you do a compare on a Lone Star Grillz and / or Lang once you get your Workhorse.
I was on the fence on MILL Scale 94 gallon, Workhorse 1975 and Fat Stack 120. I ended up going with Fat Stack. First is because I live in California easier and cheaper to pick up smoker. I jumped on the Fat Stack 120 pre order deal. I'm glad I did. Now the hard part waiting. But the video is awesome and I'm glad I went with the Fat Stack Smoker.
I started scoring the membrane on my ribs as well, saves a ton of hassle and still tastes amazing
Yes, I second what Phil T says! Am too very appreciative on the scoring tip
Thank you Jason! The 1975 is in my future for sure!
Own a 1957 Workhorse and even that little guy runs smooth. I would say from my research before committing the top backyard smokers are Workhorse, Mill Scale and Fat Stack and after that it’s still really good smokers just deciding on cost, space and functionality. Also just to add you can get the WH smoker on pneumatic wheels instead of steel casters it’s much easier to move but still heavy as hell.
Would love to see Jeremy’s opinion of the Lone Star Grillz
hey Jeremy, are you planning on getting a Mill Scale?, a honest review would be great!, also a head to head with the Fat Stack and the Franklin would be amazing!
Millscale is a joke for the price
I would like to report to all of you that the chicken Jason made for his first cook was amazing! And I am so glad he got that smoker! It is very well built
Thank you Jason. Thank you Jeromy, I will be heading down to Georgia next week to pick up my Workhorse 1975. I have been waiting for a year. I am Looking forward to Some Great Kentucky BBQ at one of the Best, Red State BBQ. Cheers to Craft Brewing and BBQ.
I've had my 1975 since last year and I love it. I replaced an old brinkman offset I had with the 1975. I'm glad I didn't spend the extra money on a franklin and took the chance with Workhorse instead.
Thanks Jason for giving Jeremy a chance to make a video of the 1975, my dream offset smoker. Without the trailer it's a damn good price even after delivery for the quality. Someday...
Thank you Jason because these videos that Jeremy has done with your smoker have definitely pointed me towards my purchase.
Fighting Sioux. Yea yea
Was hem hawing back and forth on buying the 1975. Once I saw you cooking with it last week hopped off the fence and pulled the trigger before wait times get even longer. Can’t wait! Also, thanks Jason!
I LOVE offset comparison videos like this! Super valuable and informative! Great job!
I ordered my 1975 back in March with regular castors. This video convinced me to call them and upgrade to the trailer model. Thank you!
Great comparison Jeremy! Ribs looked great too! I can tell you’re losing weight on Noom! Keep up the good work. Cheers y’all!
Forgoing the trailer for the Workhorse pits, which is a sweet feature, the Workhorse 1975 with the standard cart is a steal priced at $2,784 USD when compared to the Franklin and the FS both being over $5k USD. Even the Goldee and the Patriot are less expensive than the Franky and Fat Stack.
Thank you for doing experiments with the workhorse. I’m considering the same one in the video!!
Thanks for this video! First I’ve heard of the Workhorse smokers. I’ve been looking for a trailer smoker and this fits the bill!
Jeremy! Great comparison video. My 1975 starts production next month! Can’t wait to get my hands on it and start cooking
Before this video, I was leaning in the direction of the Workhorse. This may have put me firmly in the workhorse camp at the moment. I'm still saving up for this beast and things can change between now in the time I purchase this grill. Great video!
Can we get a Chudpit 115 in the mix? 😊
Jeremy really curious if you think the results would be the same as the Fat Stack 80? I have a small yard and the 80 on pre order.
Would like to see moberg,lsg,jambo and Shirley fabrication reviewed, always left out for testing
Man, this video made me very happy! I was thinking of getting the Franklin due to seeing and hearing that he is the best bbq pit master in the USA. But, due to doing a lot of research I got the workhorse 1975! Fatstack (FS-80) was my first choice, but for me 1975 was a little cheaper for me! Both seem great. Can't wait to get mine in December!
Did the same thing. Build starts in late November.
@@willis33 Wow, so it's about a 6 month waiting list at this point?
@@tsandphotog yeah. I would imagine as more and more content is made it will only increase.
@@willis33 nice. The line is only getting longer. I'm happy I bought it before Jeremy posted his review.
Judging should be done not only blind but individually. I feel like the guest judge just agreed with what you said. It would be interesting to see how opinions differ and maybe even conflict if filmed solo in a vacuum
Second the vote for LSG
Yep. All his videos seem to be the same except the one where he lost to a pellet smoker.
Jason, congrats on your pit!!
Great video! Thank you!
Cool video. I kind have figured that they would all be close. I think the Franklin can produce just as good with different fire management. But that’s the fun in owning them. Maybe should I say with some hickory. I really like trying different woods.
I love my FatStack smoker, and more importantly, my wife loves the FatStack smoker! Took a while to get to us but it was worth the wait.
Love this channel for these experiments, you don’t find these in any of the other big channels of bbq, thank you Jeremy
LOL at the video being sponsored by a diet app…fantastic.
I’d really like to see you do a video on the Dyna glo wide smoker…I know you did a video on smoking on a cheap offset smoker but some of us cannot afford an expensive smoker and don’t want a real cheap one…lol..so I was looking at the Dyna glo wide and it looks like it could do the job….I’ve seen it up against the WSM and the char-grilled grand champ and it was pretty even on brisket, ribs,pork butt …but I would really like to hear your opinion……..I hope you can help…thanks brotha I do love the videos I have learned a lot….hope to see it soon
A great comparison of today's style of smokers.
I've tried your style of ribs and chicken thighs, I must admit that they are very tasty, and our family really enjoyed them. All of that BBQing started me thinking of the old BBQ pitmasters styles of the past, such as Johnny Triggs and Myron Mixon. The part of your videos that I really enjoy is the breakdown of the flavors and the smoke, so I was wondering if you could do a comparison of today's cooking styles to yesterday styles and that's not to take anything away from yesterday's style because without their BBQ styles BBQing wouldn't be at today's level.
You should do a Moberg review.
I would love to see a comparison on small smokers. I have a large VBP smoker but sometimes I just want to cook something small for supper and it seems like a waste of fuel and time to fire up the big smoker.
still waiting for you to discuss how the modded Brazos cooked.
Great review…..thank you, Jason, for the use of your workhorse pit! Jeremy, I don’t have either of these pits, I have Lonestargrillz, but, my next offset will be the workhorse for sure…..something about being built of 3/8 steel I like! Again, thank you for the honest review!!!
1975 for the win!!!
Great stuff. #3 definitely had the most color.
Can you do a video on how you clean and maintain your Grills? You have them out in the elements and they look new.
Fat Stack 120 gets my vote - outstanding workmanship and the cooking results are second to none. Love the water fill tube - allowing the pan to be filled without the hassle of raising the lid and adding water in a hot cooker.
Technique question (0:40) - ive always found it better to peel off the silver skin, and ive never seen anyone crosshatch it. Unlike brisket, ribs cant smoke long enough for the collagen in the silver skin to fully denature into gelatin (theyll over render and dry out if you try), so Isnt removal better ?
BTW, good vid ... i felt my testosterone bump up a good 20 points just watching it. 😊
Great video and congratulations Jeremy. Is there a possibility of making a video of spareribs in butchers paper vs aluminum foil?
Definitely agree that larger diameter pits give better results. Here in Australia there are heaps around the 20" mark but i'm eyeing off a 24" pit from BullockHead Creek. Big chamber big firebox thick steel = winning. Great review and comparison as always
Any desire to test out a shirley fab reverse flow smoker or any other reverse flow?
Jeromy great video I was on the fence about the workhorse 1975 and you helped. I order mine yesterday hope to see you cook on yours soon. I’d would have love to see what your wife thought about the ribs.
I have a 1975. Love it. #1 backyard smoker
Nice comparison video. That Fat Stack is getting awfully tempting!! As for the bewteen/among thing: NICE catch. Did not know you used to teach English! Bet your students loved you!
I’m trying to decide between Workhorse 1975 and the Franklin out. What one would you recommend? Cheers
Yay, Jason! A good thing you did. And go Sioux! Oops! The NCAA killed that. Go Hawks. (I rushed out and bought Sioux sweatshirts, caps and such when the change came down.)
Thanks Jason, I was having a hard time deciding in between the Workhorse and the Fat Stack. But I ordered the Fat Stack Smoker 120 last August. So happy to find out you can’t go wrong with either one.
How much longer till you get your pit? I ordered mine in October.
Don’t know, hopefully before January 😂
I'm in the same boat.. never waited for a item thus long ever..
I get it, it’s a small Company getting ready to up size, I’m here for the ride. Just tired of smoking on my Weber. But if I get it by November I’ll be smoking some Turkeys 🦃
I am setting my sights on the Workhorse 1975. Maybe on castors maybe on trailer ... TBD. I'm a Georgia boy and very cool we have premiere Smoker companies Workhorse and Primitive here in our state !!!
Does anybody have any feedback on the Old Country G2 in comparison to these "Super Premium" smokers?
Jasons like yea right, I’m not putting on your blind fold you freak , I tried that once, I know how it ends 😂…. Thank You Jason!!!!!!! ha ha
This would be the perfect backyard for me with all of these wonderful smokers!
Damn near Penn and Teller! I love it!
How do you store all your pits outside? Are the kept covered or uncovered?
My guess with him talking about mowing them. He keeps them inside the garage or something
@madscientistbbq assuming fat stack wasn’t a realistic option. What would you get for a back yard smoker?
I love the content but LOVE the acoustic music, totally fits, but I’m biased since I’m a bluegrass guitarist 😊
Hello mad scientist, my name is Bryan Brymer and I was reaching out to you because I just opened a bbq restaurant in ormand beach Florida and was wondering if you would like to come out and do a review of my south pride spk 500 . I haven’t seen a video of you yet doing a brisket on one and I would love to have you come to the beach and smoke some briskets with us. We have a cool location and are gonna have our grand opening on July forth weekend. Plz message back of you are interested.
Great video, should try the Shirley Fabrication smokers next. They seem very interesting and innovative. 👍🏼
Shirley Fabrication Smokers are great. I'm still on waiting list, going on two and half years.
Jeremy , I'm on the verge of upgrading to a super premium offset . What do you know about TMG Volunteer pits ?
Really don’t trust anyone who doesn’t take off the membrane!!! WTF???
Would have loved you guys to added in new Goldie’s and Millscale 94 for the ultimate backyard contest.
Ordering a 1975! Nice Sioux sweatshirt, cheers from ND
Love the science and the barbecue, but can’t understand how you can run three offset smoker’s, and only cook one slab of ribs each. That seems a crime against humanity joking.
What does NOOM say about your Brisket consumption???
Looking to build a few more smokers and love your input on designs. much love smoker friends!!
Thanks Jason! I got to cook on it at the class and my favorite memories are going to be me and my buddy Jeff sitting at that 1975t for hours smoking beef ribs. Appreciate that! Amazing amazing smoker
After doing some research, I found that fat stack had a lot of economic troubles, and people were worried about not getting their pit after putting a deposit down. Can anyone comment on the current situation? thanks.