Wow, thank you for letting me know! I'm trying to come up with my next video. It's tough because I want it to be unique and beneficial. I think my next one is going to be how I maintain different temps - 175, 225, 250, 275...all the way up to 350. Thanks again!
I basically use it every cook because it works so well and eliminates any variables. I use it so much that my wife actually just bought a new table for herself yesterday 😂
This is the most impressive fire management video on TH-cam. You know and explain the whys of fire management, not just the whats. Your system makes complete sense. And the key to it is not overbuilding the fire with big splits, a mistake that is an epidemic on TH-cam when using small backyard offsets. You should have 100k subscribers. Thank you!
Man I know NOTHING about Offsets. That's my brother's tool of choice. But I have to say, I learned a LOT watching this. You really broke every element down and explained not only the how, but the why behind each step. That's how teaching is done, bruh. Keep up the good work!
This video is the best offset fire management video I’ve ever seen. I’ve been bbqing for 10 years on various other types of smokers and your knowledge helped me produce the best ribs I’ve ever cooked on my first workhorse cook. Thank you!
@@chrispowers924 thank you! If you cook a brisket, definitely check this video out. I still use this technique. th-cam.com/video/QClqddVHYNc/w-d-xo.htmlsi=O3Lsql7ublxb3nX7
The wedge air deflector is a game changer. It's like a crutch I can't resist, even on calm days I feel the urge to use it haha! Flip it up, wrap some ribs, and then you know you're on to something. Thanks for watching!!
An impressive video. Excellent instruction and understanding of your pit. Very helpful. For most of my cooks I will put the wood close to the fire door and place the meat closest to the stack. Your video is going to make people much more succesful when they just start out.
just bought a 1975t and have been searching around for fire management videos the past month while i learn how to use it - this is by far the most helpful one i've seen. Thank you!
Excellent. There are other good videos on this subject, but I like how you concisely described your method while demonstrating it. Easy to understand, thanks!
Just got a Backyard Offset and I have been watching A Ton of these videos on Fire management from popular TH-cam Channels. 100 Percent This is hands down not even close the Best one. Also this is one of the Few that teaching me how to actually build a coal bed and cook using only Wood while most teach charcoal for the coal bed
@@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.
Smoke scout, First off, thank you for taking time out of your day to make this video, I just received my 1975T. Fire management is the key to bbq for barbecue. I just subscribed to your channel. Looking forward to watching your other videos.
You're welcome! Thank you for the feedback and subscribing! I will be making a Part II Fire Management video in the next month or so with some more in depth techniques.
@@smokescouts I have never thought of using an alligator lopper before and like you, I had some concern about using a chop saw or mitre saw for this purpose (which isn't what they are designed for). I have also been thinking about getting one of those splitting tools but wasn't sure about which brand, so thanks for the recommendation- I've got one on order. I also live in a very windy place and had been thinking about doing what you have done there. I think I'm going to get two big pieces of plywood, put hinges on them, and line them with a welders blanket. And my workhorse 1957 is on its way. Looking forward to the upgrade after so many years using cheap thin steel brands.
@@patrickmacleod2415 that plywood idea will be perfect. My table is just a tad short, so the extra foot or so you can get with a 4 ft. wide piece of plywood will be perfect. You're going to love the Workhorse!
Best backyard traditional flow smoker you can buy right there! 👍 3/8 thick steel is no joke. Cowboy door is an option to NOT skip! Great video! Subbed! 😎
Thank you!! For this video I opened the cowboy door a lot to get some good video. I thought it would cause temp dropping issues, but the temp would drop 5-10 degrees and come back up to temp in a few minutes - which surprised me to say the least. You're right, that 3/8 steel is no joke!! This pit is a tank!!
Also, I agree on the cowboy door option, highly recommended just for fire and clean-up access alone. And those reverse seared rib-eyes are my families favorite!
@@smokescouts that is surprising...I wondered while watching this video again how much the temp dropped when you opened to stoke the fire or add splits...my current small smoker has the cowboy box and this is how I always add splits, but the temp will drop an easy 20-25 degrees if I leave it open for any longer than it takes to toss in a split...watching this vid again as I anticipate hearing from Workhorse in the next week or two that my 1975 is finally in production...question on the wood pile...how much wood would you say you have in those piles or how many cords I should say? I've got a stack built up but doesn't look like nearly that much...maybe I have underestimated how much wood this beast is going to burn...
@@theftworthrealtor yeah, surprisingly if you work quick, opening the cowboy grill doesn’t impact temperatures for more than a few minutes. If I have to do a more thorough coal bed arrangement or rearrange the splits, I still open it to do that with no issues. How many hours do you plan on cooking per week?
@@smokescouts Well it's about to be summertime, which means 100+ heat here in Texas, so I don't normally smoke more than once or twice a month...and I just got the email today that my pit was in the final stages of production!
Thanks from a Newbie, just getting the hang of using a smoker. Got a OK Joe Longhorn for a birthday gift a few weeks ago. 1 rack of ribs and one small brisket both turned out great, but I clumsily managed the temps during the cook. This should help a lot.
You’re welcome! Smaller splits always make temp management easier, but if too small requires a lot of fire checks to keep feeding it, so I’d start with small splits and then work your way up to find that perfect size.
@@smokescouts you nailed it for me with the distinction between coal bed and split burn. I’m using 10” splits and about 2”x2”. Kinda found the sweet spot using similar door open trick and stack open full. Had it +/- 25* for the last 6 hours of my brisket. All of your tips helped me recognize what I had experienced so next time I can be proactive instead of reactive! Thanks again.
Hands down the best explanation ever of reading the fire and knowing what to do next. While we all agree that dirty smoke is not pleasant, there is a whole range of favorable smoke profile in the gray area, where the smoke is not so invisible. Totally clean smoke misses out on some of those flavor profiles.
Thank you! Yes, I agree on smoke. During this video was running super clean, but I only do that towards the end of my cooks when I’m trying to finish the cook and get that extra convection. Closing down the damper and running a dirtier fire in the beginning is a must to get those flavor profiles you mentioned. Check out my damper/brisket video where I utilize that method. Thanks again!
Out of the thousand fire management videos I’ve watched this one has by far helped the most, thank you for putting the time effort, knowledge, and experience into a video to share with the rest of us. Subscribed! P.S. those workhorse pits are absolutely beautiful, when I can justify upgrading my box-store smoker, that’s the one I’ve had my eye on!
Wow! This is the best most in-depth video I've seen on fire management with the work horse 1975! I'm surely be using your video for reference when I receive my 1975 in December! Thank you!
Thank you, much appreciated! The 1975 is unbelievable. If you've never seen one in person, just wait to be shocked! It's 6 months later and still get just as excited as the delivery day whenever I fire it up!
@smokescouts9894 little update! I received my smoker and I'm stoked. Now, I'm rewatching your video to learn about the fire management! 14in it is! Question, do you taste a big difference on different kinds of wood?
Thanks for explaining the balancing act between managing the coal bed and the number of splits you need. i only have about 6 or 7 cooks on my 1969 and at times have struggled with that. also that tool is pretty cool that you use to cut down your splits! i know you are very active on the WH owners page but you come across as a seasoned TH-cam pro here, great video!
Thank you, that's a huge compliment!! Actually, when I was waiting the 7 months for my pit I was so anxious, I decided I needed something to distract myself, so studied video editing and camera tutorials to keep my mind off BBQ. I've never been so impatient for anything in my life!
Having a round fire box gives you the opportunity to hold and collect the coals with some depth. The job set before you was to find a way to apply a technique that consistently works for good fire principles and you did, great job. Those of us with flat bottom fire boxes employ V-shaped fire baskets attaining the same results or at least I do on my Lang. Life before the basket was a consistent chase and needed attention more often, The other day on one cook I ran for 5 hours at 260 with minimal attention. Having a long firebox as you gives you the extra space to set the fire back, a definite plus for the type of cooker you have. Enjoyable vid and something can always be found to take away no matter what type of cooker you have. Good luck, now that you solved the fire you have plenty of time to split more wood, lol.
I also used a miter saw in the past, but after a few splits exploded (luckily, I was wearing gloves and eye protection), I purchased the same looper chain saw. Well worth the money if you need to cut your splits down.
Great video thank you for sharing. I really enjoyed the way you put all the information together. Thanks again for a job well done. Have a blessed weekend.
Thank you for this video! It has made me a better cook, and really helped me understand my issues managing a great coal bed on my Franklin pit. Go Pack Go! 😬
Been cooking on my 75t for a year now but I really like your method and am planning to incorporate some of these techniques so I can use the whole cook chamber and not just 75 percent of it.
Had to come back and watch this video again, gonna apply the coal bed tips on my next cook…question, what do you do with all the small pieces you cut off each split, is there a time during the cook you can throw a few in so as not to waste the offcuts? I’m gonna have to do the same as most of my splits are 16-18in ranfe
I use a huge pile of the chunks to start my fire. That uses them up at the perfect pace. Just a heads up, in this video I’m using really dry hickory and running the pit with the stack wide open. If you’re using wetter wood and/or using the stack damper, you’ll have to use a few more splits and build a bigger fire. (I’m going to do a part 2 of this video soon)
@@smokescouts awesome, I'd like to see how you build the wood pile for the Workhorse...wood I have now is in the 16-21% range, so I probably would need to build the bigger pile as you mentioned...I was gonna message you to ask which moisture meter you used, but bought one at Home Depot couple of days ago, then watching your vid had to lol cause turns out I bought the exact same one...was worried about buying one off amazon and it not being reliable...
You’re welcome. Get a really big coal bed to start. I’ve been using lump, then stacking 4-5 logs on top, and then let it burn down for 30-45 minutes before putting food on.
I run a WorkHorse 1969 and I removed the deflector/baffle plate from between the firebox and cook chamber as the deflector pushed the hot spot to the middle of the chamber - by removing the deflector (an angle grinder to the welds) the hot spot is moved to the far right end, thus less radiant heat effecting the meat. You may have done the same since posting this video. Nice job on the fire management vid!
Thank you! That’s awesome, I haven’t done that to mine. If you ever do a biscuit test please reach out and I’ll give you my email. I would love to see the results.
@@smokescouts Haven't done a biscuit test, but did test using Thermoworks 4-probe temp monitor across the cook chamber. Before I removed the deflector, I had been using a water pan in the middle of the cook chamber to block the heat from the brisket which was placed right near the stack, but since then, I am able to cook the brisket center-left. I still use a water pan (I'm in Arizona, so need the moisture in the chamber) but now I can put the pan on the bottom of the pit - center right and have much more room for the convective flow over the meat. Works much better IMHO. FWIW, Jeremy Yoder - Mad Scientist BBQ did a video recently on his channel on his take on offset smoker baffles.
@@WorkhorsePits I have no doubt as to the cost/effort in the design - why I chose Workhorse over the many other options. But for me, I found that the deflector plate moved the radiant hot spot closer to the center of the cooking chamber. I prefer that radiant hot spot be as close to the firebox as possible, with the convective heat doing most of the cooking. As I'm sure you know, it's not uncommon for people to put a "fire block" split of wood on the grate between the food and the firebox to help protect from the radiant heat from the fire. I'm avoiding having to do that as I also put a 1/2 steam table pan with water on the bottom of the pit a few inches from the firebox to both deflect the radiant heat from the firebox up to the top of the cook chamber and add moisture to the cooking chamber (I'm in Arizona) with great success. Thanks for making a quality pit that I'm proud to be smoking on!
@@smokescouts Yeah, starting off with a junk offset from Home Depot like I have now definitely forced me to learn how to really babysit a fire and work with far more limitations.
Great video! I am anxious to try this out on my 1957. I will be smoking a pork butt on Saturday. I'll build a better coal bed before the cook, and keep the wood toward the door.
I only watched the first 30 seconds and subscribed and liked because you're reppin Da Bears. my man! how are you keeping your pit so clean, both inside & out. I've been smoking for 40+ years, and this was an excellent video on fire management.
Haha, that's awesome! I can't wait for this Bears season - I'll have a TV out by my smoker for sure! I store my pit in the garage, so I got in the habit of removing the ash and scrapping the grates and chamber after every cook, then quickly wipe the chamber with paper towel. My secret hack is whenever I'm using my leaf blower for yard work, I give the exterior, interior, and the inside of the stack good blast of air which removes a lot of dust and debris. Thanks for watching and the feedback!
Love that smoker! I'll have to look into them. I'm using an entry level reverse flow right now and still not sold on the RV system on the small smokers. It does help get rid of the hot spot on the firebox side though.
Bro…. You Nailed It!!! Outstanding presentation with Very Helpful information. I’ve watched many vids on fire management and to me this is the Best Yet!! Are you going to get into “wood science “ and moisture content, seasoning your brisket night before vs day of, rest times, etc? New sub now!!
Thank you, I really appreciate your feedback! Oh yeah, I'm struck with the unfortunate mindset of "it can always be better" haha. I've cooked 13 briskets in the last two months experimenting with no wrap, butcher paper in the 170s, butcher paper & then remove it for the last hour of cook, etc.. Also, various hold times and finishing the brisket at different temps and how long to rest (internal IT), and then temp to put it into your warmer based on how much carry over cooking you need. I still have some research to go, but I will be doing a video on various brisket scenarios - every brisket cooks different - sometimes there even, sometimes not, sometimes you need to end the cook early....so I've quickly learned a one size all approach doesn't work. I've started experimenting with wood flavor from naturally seasoned vs. kiln dried too. Thanks again!!
Ohhhh man, I am so looking forward to the vids. For me- I haven’t experimented with hold times- just bp wrap at 175-180 then back on smoker (Wrangler from academy) till done. Used to finish in oven and grab a nap. Actually got More smoke flavor finished on smoker. Using same oak. I’ve always rested in cooler and seasoned night before wrapped in Saran. Most consistent way I have found thus far. Also I go directly to cooler for rest. Each piece of meat is different as u know but hopefully you will find the most consistent way and share your experiences. Thanks again!
Yes, a huge coal bed before. It makes running the pit in the first few hours so easy. My technique has changed a little bit and I will be releasing part 2 soon. But, I start with a huge pile of lump, after 15 minutes I add 6-8 logs and let it burn for 45 minutes, and then I put my food on.
Ok, awesome. I built my own offset smoker just before Christmas, but i have no clue how to run it properly. I've been putting a chimney of charcoal on the bottom to get my wood burning, but I have had trouble trying to maintain good temps. Usually once i get clean smoke and the smoker upto temp i through my meat on, but today the temps kept dropping and i couldn't figure out why, but is saying that i decided I'd put less splits in this time compared to other times, so i was only putting in one split at a time today as where other times i was putting 2 or 3 in and getting a huge spike in temp. I might start building a coal bed from now on before putting my meat on
A little off topic...but curious how you clean and maintain your 1975 pit. Such as firebox/chamber cleaning process after a cook. Not sure if this warrants a video...but would love to hear any general maintenance (or prep) steps you take before/after a cook and ongoing. Thank you for the very informative content and taking the time to teach others!
Thank you! I use a plastic scraper and quickly scrape the top & underside of the grates before each cook. I rotate them so one side burn offs from the previous cook since I usually only cook on one half. I scrape out the grease that didn’t drain out from the bottom of the chamber every 3rd cook or so and wipe with paper towel which only takes 5 minutes. I’ll scrap out the creosote buildup every 3 months and blow all of it out with a leaf blower, then spray inside with Pam. For the outside, once per year treatment of linseed oil on the chamber only. The firebox I spray with Pam or wipe with grapeseed oil every 5th cook or monthly.
Thank you for watching! The curve of the firebox is ideal for airflow and shaping the coal bed, so haven't made any mods. The newer splits and coals kind of smother the ash too - pushing it forward, so on long cooks I can sweep them out of the firebox if necessary. I've only done that on a long brisket cook, otherwise it's never been an issue.
This is a great video. I've never tried building a fire that close to the door. I'm going to try that right now just to see how much more it evens out my temps. I also would love to get a consistent 45 minutes out of a split....I'm only getting about 25 to 30 minutes now.
Thank you! Using dense hickory is my preferred wood because how long it burns. I’ve noticed with red oak or a too dry batch of hickory, I’m using a split every 30 minutes.
I probably use my cowboy grill door 25% of the time. If my coal bed looks good, I use the end door and just throw a log on (a lot of times I have splits warming on top so don't want to take them off). If I need to move the coal bed or do a more thorough rearrangement, I used the grill door.
Hi Smoke Scout, I've watched all your videos. Very well done, succinct and informative. I was wondering if you have since experimented with a fire basket and or scoop on your pit? If yes, what are your thoughts? Thanks for any information.
@@TracyWong-tl3tz thanks! I like my coals on the flat smooth curve, easier to manipulate, so when I tried the basket I didn’t like it, too much airflow for some scenarios. I haven’t tried the scoop but will be testing that soon on a friends pit he’s having built right now.
How does adding 2 splits to refresh the coal bed not spike the temp? Also, I assume starting with a large fire to create a large coal bed in the beginning is a must for coal bed longevity?
@@MrDavidDRM two splits (higher temp) + small coal bed (lower than normal coal bed heat output), will offset each other to maintain temps. Yes, starting with a larger coal bed is a must.
I'm waiting on my 1975, great video. I also have the Cowboy firebox, do you find that when opening and closing the lid on the firebox it spikes the temp or reduces it or does it not affect the fire or coal bed?
Thank you! If you work quickly it has no impact. I’ll open it up if I need to do a more thorough adjustment and the temp will recover in a minute or so.
I use this same method but add a step; in a long cook as the fire bed cools and replenishes I remove dead spots in the bed to maintain a strong fire bed. I ve noticed as the bed enlarges it doesn’t last as long as a cleaned up bed.
What a great segment. Well done. Love to see people talking about the B&D lopper. That is a fantastic tool. Do you think a basket would help air flow through the coal bed? It gets pretty dense once the ashes build up even with a round firebox
Thank you! I like using the natural curve shape of the firebox to shape my coal bed, so I feel the basket would get in my way and limit how/where I can move the coals. Ash build up hasn't been a problem for me. I've seen other 1975 owners use the basket and like it, so I think it's preference thing.
Great video thank you...waiting on my 1975 now. I see you Bears shirt..have you covered winter cooking on any of you videos? Also how do you like your warmer?
Thank you! I have no videos on winter cooking, but I cooked all winter as long as it was above 25 degrees, otherwise it would be too cold for me. The pit ran exactly the same. The only difference is it takes maybe 20 minutes longer to warm up, but after that it’s just like the summer. The warmer is awesome. It’s expensive, but I found mine for 1/2 off on FB Marketplace. I use it at the end of every cook. The built in probe and the ability to control and monitor away from home is great. The temperature control and steam options are perfect for holding bbq for an an hour or 20 hours.
Great video. I’ve got one of these smokers coming in the next couple weeks. Been waiting around 8 months. How do you manage the ash on a longer cook? I’ve heard that a lot of people have issues with a lot of ash accumulating on longer cooks, and it makes it harder to manage the fire. Any experience with this?
I am struggling to not smolder every time I add a log. I have no idea what to do differently. I try to be mindful of pathing for air and wahtnot but theres only so much you can do poking around. I have to save myself every time with a fire gun. Any advice?
Are you in the Chicago area? If so where do you get wood and what do you use. I’m in North East Indiana and not sure where to get good wood. I want to get the same smoker you have and I’d also like to get post oak like they use in Texas.
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.
I am by no means having trouble with fire management, but I do have an issue with what I call a black dust getting in the cook chamber of my 500-gallon pit. I'm sure it's probably from ash getting in the chamber from the draft it produces. The fire box is 37 inches deep. I cooked a pork butt the other day (4th cook on it) and after wrapping for about another 2 hrs I noticed a black dust not visible to the eye but made the foil dull looking. That's when I touched the foil and noticed a film of black dust. Any opinions on this greatly appreciated. The pork butt was on bottom grate at the middle.
Sorry for the late reply, but I make foil “blocking logs” to prevent the ash accumulation. Not actual logs, but I fold foil into a triangle shape that stands on its own with the perfect height and width too shield that first row of food if it’s close to the fire.
Thanks for sharing your expertise on fire management! I ordered my 1975t which is supposed to be ready by February. Curious if you know how many racks of ribs that it can hold?
@@gerardm77 you can comfortably fit 7 larger St. Louis or spare ribs on bottom, and 4 on top with plenty of airflow between. If you have smaller ribs or jamming it full, another 3 -5 slabs.
I’m so glad I stumbled into this video. U answered every question about the size of wood and the tools I need. And so very informative about maintaining the fire. Im about to pull the trigger on the same exact workhorse 1975 setup as you. Im getting conflicting numbers on how tall the wagon 1975 pit is from ground to top of the stack when it’s up. I have a pergola it will have to sit under and im wondering if it will fit comfortably underneath. Could you tell me the exact height of your unit? I appreciate it and I subscribed.
@@smokescouts hey sorry just one more thing. When ordering the wagon, is it necessary to get the high gloss black paint for 300 more or would the raw steel with clear coat work? Guess I’m wondering if there’s any advantage to the paint other than the look.
@@RodStiffinton the raw wagon must be a new option, I’ve never seen one finished like that. Mine is the high gloss black paint (the only way they made them when ordered). It’s just a preference on look because that part doesn’t get hot. I’m curious to see what it looks like.
@@smokescouts I might have them send me a pic of that look before I order. It’s 300 cheaper than the black and it might look pretty cool still. I didn’t know if rust would affect it more so than the painted version. Anyways I’m getting close to pulling the trigger. It might be an 8 month wait. Hope not. They said they are making 20 plus per week now. I can’t imagine the money they must be making. What a great business. Anyways. Thanks again for all your easy to understand videos. Take care.
Do you ever have to clean out ash during a cook? I’ve noticed some smokers have grates that the ash falls through and the workhorse pits don’t just curious if that’s ever a issue.
No, you just clean it out after the cook or the next day. I’ve done several 13-14 hour brisket cooks and never had to clean out ash mid-cook. The natural curved bottom of the firebox is perfect for creating a coal bed and fire.
@@smokescouts thanks for the quick response. Great video, keep them coming. If you could do one on how to maintain different temps that would be great also
@@904nole that’s my next video! Probably a month away. I have some new tips and tricks I’ve been using too that I’ll share. Thanks for watching and the feedback!
Hey, what was the temp outside when you filmed this? I’m just curious because I have a 1975 and I notice it’s a lot more difficult to dial it in when it’s like 45-50 degrees out.
I used a miter saw with eye protection for a short period. After a few splits exploded I decided to get an alligator chainsaw. Maybe there's another solution but the alligator chainsaw has worked well for me
I must ask. Do you open the big firebox door when you add and tend to the splits like that while you're actually cooking or was that just for this video to show us what's going on?
@@smokescouts no problem! We've actually interacted on the Instagram workhorse page. You told me what size splits you use and using those gator loppers. Anyway, I figured it was mainly for the video. I was thinking about getting those tongs. Like why didn't I think of that lol
@@jaredwatson8942 ahh, very cool. Those tongs are the only tool I ever use once my fire is started. I love those things, and they’re built to last a long time!!
@@smokescouts oh and where did you get that wagon? I am torn though between your way and jirby. You'd think adding a split or 2 at a time is common and common sense but then you have this guy just building whole fires and letting them burn down each time. I'm just not sure about his method.
Thanks for the videos, they've been super helpful since I've just gotten my Workhorse 1975! I have a question about your temps, are you using the door temp probe or are you referring to your own temp probe placed on the grate when determining if you need to add wood, etc. ? How much difference are you seeing between the two?
Thank you, glad to hear! I really only look at my left Tel-Tru and aim for 225, 250, or 275 depending on the stage of the cook or what I’m cooking. If I use a digital probe on the grate, it runs about 25-35 degrees hotter. It’s a mystery even Mad Scientist can’t explain. Maybe radiant heat is the driving factor.
I’ve watched a few dozen offset fire management vids, and this is easily in the top 2 or 3. Well done. Hope there’s more to come.
Wow, thank you for letting me know! I'm trying to come up with my next video. It's tough because I want it to be unique and beneficial. I think my next one is going to be how I maintain different temps - 175, 225, 250, 275...all the way up to 350. Thanks again!
I agree.
What is number one can you post a link
Agree...I just learned more in this video than all others combined in regards to fire management.
Yup agree
The best fire control video I've seen yet, thanks for all the tips
Thank you!
The World deserves more bbq videos from u.
Thank you!!
The foldable table to block wind is brilliant
I basically use it every cook because it works so well and eliminates any variables. I use it so much that my wife actually just bought a new table for herself yesterday 😂
@@smokescouts lol
There ya have it! Great video Mike
Thank you, JD! It means a lot coming from you!
This is the most impressive fire management video on TH-cam. You know and explain the whys of fire management, not just the whats. Your system makes complete sense. And the key to it is not overbuilding the fire with big splits, a mistake that is an epidemic on TH-cam when using small backyard offsets. You should have 100k subscribers. Thank you!
Wow, thank you, really appreciate the feedback!
Man I know NOTHING about Offsets. That's my brother's tool of choice. But I have to say, I learned a LOT watching this. You really broke every element down and explained not only the how, but the why behind each step. That's how teaching is done, bruh. Keep up the good work!
Wow, thank you!
This video is the best offset fire management video I’ve ever seen. I’ve been bbqing for 10 years on various other types of smokers and your knowledge helped me produce the best ribs I’ve ever cooked on my first workhorse cook. Thank you!
@@chrispowers924 thank you! If you cook a brisket, definitely check this video out. I still use this technique.
th-cam.com/video/QClqddVHYNc/w-d-xo.htmlsi=O3Lsql7ublxb3nX7
This is by far the best video I’ve seen on fire management.
Thank you, I really appreciate it! Hopefully some of the tips work for you!!
That folding table air deflector is genius ‼️
The wedge air deflector is a game changer. It's like a crutch I can't resist, even on calm days I feel the urge to use it haha! Flip it up, wrap some ribs, and then you know you're on to something. Thanks for watching!!
Yeahhhh Great idea!!
@@smokescouts what did you use on the stack? Was that cardboard? How did you keep it up there?
@@jaredwatson8942 it’s a piece a thin wood that fits right in the gap between the stack and piece to hold the damper.
An impressive video. Excellent instruction and understanding of your pit. Very helpful. For most of my cooks I will put the wood close to the fire door and place the meat closest to the stack. Your video is going to make people much more succesful when they just start out.
Thank you for the feedback!
just bought a 1975t and have been searching around for fire management videos the past month while i learn how to use it - this is by far the most helpful one i've seen. Thank you!
Thank you!!
Good looking wood stack
Thanks for watching!
Absolutely underrated fire management video for backyard smoking. I’m surprised it took me this long to find and watch this video. Keep it up.
Thank you, I really appreciate it!
This is the best fire management video I have seen, thanks heaps for this!! 🔥🔥
Cheers
From New Zealand 🇳🇿
Wow, really appreciate that!! Cheers! 🔥
The ABSOLUTE BEST fire management video I've ever seen ! Thank you so much !
Thank you, that means a lot! I’ll have a Part 2 coming out in a month or so where I go into more details.
Finally someone using the lopper instead of chop saw! Great video
Thank you! The loppers are great!
Excellent.
There are other good videos on this subject, but I like how you concisely described your method while demonstrating it.
Easy to understand, thanks!
Thank you for the feedback and watching!!
Just got a Backyard Offset and I have been watching A Ton of these videos on Fire management from popular TH-cam Channels. 100 Percent This is hands down not even close the Best one. Also this is one of the Few that teaching me how to actually build a coal bed and cook using only Wood while most teach charcoal for the coal bed
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
Smoke scout, First off, thank you for taking time out of your day to make this video, I just received my 1975T. Fire management is the key to bbq for barbecue. I just subscribed to your channel. Looking forward to watching your other videos.
You're welcome! Thank you for the feedback and subscribing! I will be making a Part II Fire Management video in the next month or so with some more in depth techniques.
I have to say this is probably the best video I have seen on this subject. Very well done.
Thank you, I really appreciate the feedback! I keep learning new techniques, so in a month or so I’ll make another one with some updates.
@@smokescouts I have never thought of using an alligator lopper before and like you, I had some concern about using a chop saw or mitre saw for this purpose (which isn't what they are designed for). I have also been thinking about getting one of those splitting tools but wasn't sure about which brand, so thanks for the recommendation- I've got one on order. I also live in a very windy place and had been thinking about doing what you have done there. I think I'm going to get two big pieces of plywood, put hinges on them, and line them with a welders blanket.
And my workhorse 1957 is on its way. Looking forward to the upgrade after so many years using cheap thin steel brands.
@@patrickmacleod2415 that plywood idea will be perfect. My table is just a tad short, so the extra foot or so you can get with a 4 ft. wide piece of plywood will be perfect. You're going to love the Workhorse!
Nice work brother👍🏽👍🏽👍🏽
Thank you! It's awesome to get a compliment from The ORIGINAL Workhorse Pit Master 🏆🏆🏆
Great video! Learned a lot, Thank you!
@@bruce12393 thanks! Cooking a brisket and pork butt right now still using those techniques.
Best backyard traditional flow smoker you can buy right there! 👍 3/8 thick steel is no joke. Cowboy door is an option to NOT skip! Great video! Subbed! 😎
Thank you!! For this video I opened the cowboy door a lot to get some good video. I thought it would cause temp dropping issues, but the temp would drop 5-10 degrees and come back up to temp in a few minutes - which surprised me to say the least. You're right, that 3/8 steel is no joke!! This pit is a tank!!
Also, I agree on the cowboy door option, highly recommended just for fire and clean-up access alone. And those reverse seared rib-eyes are my families favorite!
@@smokescouts that is surprising...I wondered while watching this video again how much the temp dropped when you opened to stoke the fire or add splits...my current small smoker has the cowboy box and this is how I always add splits, but the temp will drop an easy 20-25 degrees if I leave it open for any longer than it takes to toss in a split...watching this vid again as I anticipate hearing from Workhorse in the next week or two that my 1975 is finally in production...question on the wood pile...how much wood would you say you have in those piles or how many cords I should say? I've got a stack built up but doesn't look like nearly that much...maybe I have underestimated how much wood this beast is going to burn...
@@theftworthrealtor yeah, surprisingly if you work quick, opening the cowboy grill doesn’t impact temperatures for more than a few minutes. If I have to do a more thorough coal bed arrangement or rearrange the splits, I still open it to do that with no issues. How many hours do you plan on cooking per week?
@@smokescouts Well it's about to be summertime, which means 100+ heat here in Texas, so I don't normally smoke more than once or twice a month...and I just got the email today that my pit was in the final stages of production!
So much good information here! Thank you!
You're welcome! Thank you for watching and the feedback!
One of the best fire management videos I’ve seen! Well done!
Thank you!!
@@smokescouts you bet!!!! Keep them coming!!! I was very interested in this in particular video as I’m about to order a 1975 myself
@@Rcp-pi8vo you’ll love it! I’m actually cooking some ribs right now!
@@Rcp-pi8vo if you’re on Facebook, join the Workhorse Pits Fan group. There’s a ton of good info in that group.
@@smokescouts on it!
Great video on fire management. Thank you!
You’re welcome!
Thanks from a Newbie, just getting the hang of using a smoker. Got a OK Joe Longhorn for a birthday gift a few weeks ago. 1 rack of ribs and one small brisket both turned out great, but I clumsily managed the temps during the cook. This should help a lot.
You’re welcome! Smaller splits always make temp management easier, but if too small requires a lot of fire checks to keep feeding it, so I’d start with small splits and then work your way up to find that perfect size.
@@smokescouts you nailed it for me with the distinction between coal bed and split burn. I’m using 10” splits and about 2”x2”. Kinda found the sweet spot using similar door open trick and stack open full. Had it +/- 25* for the last 6 hours of my brisket. All of your tips helped me recognize what I had experienced so next time I can be proactive instead of reactive! Thanks again.
@@michaelhemmingsen4430 awesome, you have it down for sure! Thank you for watching and the feedback!
Hands down the best explanation ever of reading the fire and knowing what to do next. While we all agree that dirty smoke is not pleasant, there is a whole range of favorable smoke profile in the gray area, where the smoke is not so invisible. Totally clean smoke misses out on some of those flavor profiles.
Thank you! Yes, I agree on smoke. During this video was running super clean, but I only do that towards the end of my cooks when I’m trying to finish the cook and get that extra convection. Closing down the damper and running a dirtier fire in the beginning is a must to get those flavor profiles you mentioned. Check out my damper/brisket video where I utilize that method. Thanks again!
Amazing. Very helpful
Nice Jirby shirt! I have one too!!!
Also Bear Down!!!
@@erickwalsh9258 haha I think I can officially call you my bbq brother 😂
@@smokescouts absolutely!! Already subscribed!!!
Out of the thousand fire management videos I’ve watched this one has by far helped the most, thank you for putting the time effort, knowledge, and experience into a video to share with the rest of us. Subscribed!
P.S. those workhorse pits are absolutely beautiful, when I can justify upgrading my box-store smoker, that’s the one I’ve had my eye on!
Thank you!!
Excellent video on managing a fire, looking forward to using your information on my own 1975 tomorrow when I'll be smoking some Iberico Pork Ribs.
Thank you! Sounds like a perfect Sunday! Iberico…I’m jealous!!!
Great video! Thanks for all the helpful tips! GO PACK GO!!
Thank you, much appreciated! I'm glad you found it useful, and were able to continue watching despite my Bears sweater 😅
Wow! This is the best most in-depth video I've seen on fire management with the work horse 1975! I'm surely be using your video for reference when I receive my 1975 in December! Thank you!
Thank you, much appreciated! The 1975 is unbelievable. If you've never seen one in person, just wait to be shocked! It's 6 months later and still get just as excited as the delivery day whenever I fire it up!
@smokescouts9894 little update! I received my smoker and I'm stoked. Now, I'm rewatching your video to learn about the fire management! 14in it is! Question, do you taste a big difference on different kinds of wood?
Good job. You really explained it well. I’m envious of your smoker. She’s a beauty. 👍
Thank you!!
Thanks for explaining the balancing act between managing the coal bed and the number of splits you need. i only have about 6 or 7 cooks on my 1969 and at times have struggled with that. also that tool is pretty cool that you use to cut down your splits! i know you are very active on the WH owners page but you come across as a seasoned TH-cam pro here, great video!
Thank you, that's a huge compliment!! Actually, when I was waiting the 7 months for my pit I was so anxious, I decided I needed something to distract myself, so studied video editing and camera tutorials to keep my mind off BBQ. I've never been so impatient for anything in my life!
Having a round fire box gives you the opportunity to hold and collect the coals with some depth. The job set before you was to find a way to apply a technique that consistently works for good fire principles and you did, great job. Those of us with flat bottom fire boxes employ V-shaped fire baskets attaining the same results or at least I do on my Lang. Life before the basket was a consistent chase and needed attention more often, The other day on one cook I ran for 5 hours at 260 with minimal attention. Having a long firebox as you gives you the extra space to set the fire back, a definite plus for the type of cooker you have. Enjoyable vid and something can always be found to take away no matter what type of cooker you have. Good luck, now that you solved the fire you have plenty of time to split more wood, lol.
Haha, thank you for watching! Yes, the V-shaped baskets are perfect for flat bottom fireboxes -- you explained it perfectly, thank you!
Great video!
Thank you for watching!
Thanks, have a Work Horse coming. Very useful information
I also used a miter saw in the past, but after a few splits exploded (luckily, I was wearing gloves and eye protection), I purchased the same looper chain saw. Well worth the money if you need to cut your splits down.
Good to hear!
Great video thank you for sharing. I really enjoyed the way you put all the information together. Thanks again for a job well done. Have a blessed weekend.
Thank you, I really appreciate it! Have a great weekend!
This is an outstanding video. Very informative.
Thank you for the feedback and watching!
Awesome video!
Good video
Thank you!
Thank you for this video! It has made me a better cook, and really helped me understand my issues managing a great coal bed on my Franklin pit. Go Pack Go! 😬
Haha, love it, well except for the cheesehead part!!
this is cool to learn about thank you for sharing!
You're welcome, and thank you for watching!
Been cooking on my 75t for a year now but I really like your method and am planning to incorporate some of these techniques so I can use the whole cook chamber and not just 75 percent of it.
Great to hear, thank you!
Thank you, great content.
Thank you for watching!
Great video! Amazing tips!
Thank you, really appreciate it!
Amazing video. Thanks
Thank you, really appreciate the feedback!
Had to come back and watch this video again, gonna apply the coal bed tips on my next cook…question, what do you do with all the small pieces you cut off each split, is there a time during the cook you can throw a few in so as not to waste the offcuts? I’m gonna have to do the same as most of my splits are 16-18in ranfe
I use a huge pile of the chunks to start my fire. That uses them up at the perfect pace.
Just a heads up, in this video I’m using really dry hickory and running the pit with the stack wide open. If you’re using wetter wood and/or using the stack damper, you’ll have to use a few more splits and build a bigger fire. (I’m going to do a part 2 of this video soon)
@@smokescouts awesome, I'd like to see how you build the wood pile for the Workhorse...wood I have now is in the 16-21% range, so I probably would need to build the bigger pile as you mentioned...I was gonna message you to ask which moisture meter you used, but bought one at Home Depot couple of days ago, then watching your vid had to lol cause turns out I bought the exact same one...was worried about buying one off amazon and it not being reliable...
@@theftworthrealtor haha awesome!
That's the problem I have . I know it is a fir bed problem I have. Thanks for the video.
Great video. Love the tips. Very practical and easy to apply. Maybe one day I'll have a workhorse...
Thank you for watching and the feedback!
Great video and good tips. go Bears!
Thank you! Go Bears, I knew someone would appreciate that!!
Really great video, very helpful, thank you!
You’re welcome! Thank you for watching and the feedback!
Thanks for info. First cook yesterday was having issues trying to hold at 225.
I’ll try your way next!
You’re welcome. Get a really big coal bed to start. I’ve been using lump, then stacking 4-5 logs on top, and then let it burn down for 30-45 minutes before putting food on.
Good info, thank you.
You’re welcome, thank you for the feedback!
Exactly what I was looking for. Thank you! That might be my next smoker.
You’re welcome! You won’t be disappointed. This pit makes cooking great bbq too easy.
I run a WorkHorse 1969 and I removed the deflector/baffle plate from between the firebox and cook chamber as the deflector pushed the hot spot to the middle of the chamber - by removing the deflector (an angle grinder to the welds) the hot spot is moved to the far right end, thus less radiant heat effecting the meat. You may have done the same since posting this video. Nice job on the fire management vid!
Thank you! That’s awesome, I haven’t done that to mine. If you ever do a biscuit test please reach out and I’ll give you my email. I would love to see the results.
@@smokescouts Haven't done a biscuit test, but did test using Thermoworks 4-probe temp monitor across the cook chamber. Before I removed the deflector, I had been using a water pan in the middle of the cook chamber to block the heat from the brisket which was placed right near the stack, but since then, I am able to cook the brisket center-left. I still use a water pan (I'm in Arizona, so need the moisture in the chamber) but now I can put the pan on the bottom of the pit - center right and have much more room for the convective flow over the meat. Works much better IMHO. FWIW, Jeremy Yoder - Mad Scientist BBQ did a video recently on his channel on his take on offset smoker baffles.
; (. We spent nearly $200k CFD testing that deflector/INS Stack/Vent combo Dialed in, not sure why you would cut it off, but smoke on
@@WorkhorsePits I couldn’t imagine cutting off my deflector plate. I love my 1975.
@@WorkhorsePits I have no doubt as to the cost/effort in the design - why I chose Workhorse over the many other options. But for me, I found that the deflector plate moved the radiant hot spot closer to the center of the cooking chamber. I prefer that radiant hot spot be as close to the firebox as possible, with the convective heat doing most of the cooking. As I'm sure you know, it's not uncommon for people to put a "fire block" split of wood on the grate between the food and the firebox to help protect from the radiant heat from the fire. I'm avoiding having to do that as I also put a 1/2 steam table pan with water on the bottom of the pit a few inches from the firebox to both deflect the radiant heat from the firebox up to the top of the cook chamber and add moisture to the cooking chamber (I'm in Arizona) with great success. Thanks for making a quality pit that I'm proud to be smoking on!
This video is amazing btw, thank you
You’re welcome! Thank you for the feedback!
Great video! Lots of helpful info and some great shots. Keep up the good work! 🍻
Thank you! Really appreciate the feedback, especially from someone like you who's been making awesome content for a long time!
Thanks
Still waiting on my own 1975 (hits production in October). The more videos I see like this the more I know I made the right choice for a pit.
It’s not the cook but the equipment when it comes to the 1975! Too easy on this thing!
@@smokescouts Yeah, starting off with a junk offset from Home Depot like I have now definitely forced me to learn how to really babysit a fire and work with far more limitations.
Great video man, insane production. Subbed!
Thank you so much for the compliment and sub! I’m excited to make more videos in the future!
Great video! I am anxious to try this out on my 1957. I will be smoking a pork butt on Saturday. I'll build a better coal bed before the cook, and keep the wood toward the door.
Thank you! Awesome, I hope it works out well for you! I’m doing ribs on Friday - the weekend can’t get here soon enough 🔥
I only watched the first 30 seconds and subscribed and liked because you're reppin Da Bears. my man! how are you keeping your pit so clean, both inside & out. I've been smoking for 40+ years, and this was an excellent video on fire management.
Haha, that's awesome! I can't wait for this Bears season - I'll have a TV out by my smoker for sure! I store my pit in the garage, so I got in the habit of removing the ash and scrapping the grates and chamber after every cook, then quickly wipe the chamber with paper towel. My secret hack is whenever I'm using my leaf blower for yard work, I give the exterior, interior, and the inside of the stack good blast of air which removes a lot of dust and debris. Thanks for watching and the feedback!
This is really good stuff. It’s probably time for another video isn’t it?
Thanks, yes I need to make an 2.0 version soon!
Love that smoker! I'll have to look into them. I'm using an entry level reverse flow right now and still not sold on the RV system on the small smokers. It does help get rid of the hot spot on the firebox side though.
Bro…. You Nailed It!!! Outstanding presentation with Very Helpful information. I’ve watched many vids on fire management and to me this is the Best Yet!! Are you going to get into “wood science “ and moisture content, seasoning your brisket night before vs day of, rest times, etc? New sub now!!
Thank you, I really appreciate your feedback! Oh yeah, I'm struck with the unfortunate mindset of "it can always be better" haha. I've cooked 13 briskets in the last two months experimenting with no wrap, butcher paper in the 170s, butcher paper & then remove it for the last hour of cook, etc.. Also, various hold times and finishing the brisket at different temps and how long to rest (internal IT), and then temp to put it into your warmer based on how much carry over cooking you need. I still have some research to go, but I will be doing a video on various brisket scenarios - every brisket cooks different - sometimes there even, sometimes not, sometimes you need to end the cook early....so I've quickly learned a one size all approach doesn't work. I've started experimenting with wood flavor from naturally seasoned vs. kiln dried too. Thanks again!!
Ohhhh man, I am so looking forward to the vids. For me- I haven’t experimented with hold times- just bp wrap at 175-180 then back on smoker (Wrangler from academy) till done. Used to finish in oven and grab a nap. Actually got More smoke flavor finished on smoker. Using same oak. I’ve always rested in cooler and seasoned night before wrapped in Saran. Most consistent way I have found thus far. Also I go directly to cooler for rest. Each piece of meat is different as u know but hopefully you will find the most consistent way and share your experiences. Thanks again!
Bear down! Great vid and I have a 1969 on order, Dec. delivery I hope!
Thank you! I’m excited for this Bears season! You’re going love it, pictures or videos don’t do it justice, so much better in person.
Do u build a coal bed before putting ur meat on?
Yes, a huge coal bed before. It makes running the pit in the first few hours so easy. My technique has changed a little bit and I will be releasing part 2 soon. But, I start with a huge pile of lump, after 15 minutes I add 6-8 logs and let it burn for 45 minutes, and then I put my food on.
Ok, awesome. I built my own offset smoker just before Christmas, but i have no clue how to run it properly. I've been putting a chimney of charcoal on the bottom to get my wood burning, but I have had trouble trying to maintain good temps. Usually once i get clean smoke and the smoker upto temp i through my meat on, but today the temps kept dropping and i couldn't figure out why, but is saying that i decided I'd put less splits in this time compared to other times, so i was only putting in one split at a time today as where other times i was putting 2 or 3 in and getting a huge spike in temp. I might start building a coal bed from now on before putting my meat on
A little off topic...but curious how you clean and maintain your 1975 pit. Such as firebox/chamber cleaning process after a cook. Not sure if this warrants a video...but would love to hear any general maintenance (or prep) steps you take before/after a cook and ongoing. Thank you for the very informative content and taking the time to teach others!
Thank you! I use a plastic scraper and quickly scrape the top & underside of the grates before each cook. I rotate them so one side burn offs from the previous cook since I usually only cook on one half. I scrape out the grease that didn’t drain out from the bottom of the chamber every 3rd cook or so and wipe with paper towel which only takes 5 minutes. I’ll scrap out the creosote buildup every 3 months and blow all of it out with a leaf blower, then spray inside with Pam. For the outside, once per year treatment of linseed oil on the chamber only. The firebox I spray with Pam or wipe with grapeseed oil every 5th cook or monthly.
Great video learned a lot, but one question do you not cover your wood? what happens when it rains? Thx
Thank you! I do have a cover I throw on before heavy rains. Otherwise, I leave it uncovered to speed up the seasoning process.
Do you think putting a tray in the fire box to keep the ash off the coals easier??
Thank you for watching! The curve of the firebox is ideal for airflow and shaping the coal bed, so haven't made any mods. The newer splits and coals kind of smother the ash too - pushing it forward, so on long cooks I can sweep them out of the firebox if necessary. I've only done that on a long brisket cook, otherwise it's never been an issue.
This is a great video. I've never tried building a fire that close to the door. I'm going to try that right now just to see how much more it evens out my temps. I also would love to get a consistent 45 minutes out of a split....I'm only getting about 25 to 30 minutes now.
Thank you! Using dense hickory is my preferred wood because how long it burns. I’ve noticed with red oak or a too dry batch of hickory, I’m using a split every 30 minutes.
Also, with a fire that close to the door, it’s more susceptible to the wind, so definitely try it on a calm day to see if it works for you.
Do you find that you use the cowboy grill door for loading more then the end door?
I probably use my cowboy grill door 25% of the time. If my coal bed looks good, I use the end door and just throw a log on (a lot of times I have splits warming on top so don't want to take them off). If I need to move the coal bed or do a more thorough rearrangement, I used the grill door.
@@smokescouts Just have to say that you seem to be taking very good care of your smoker. It seems to have a great outer finish
Hi Smoke Scout, I've watched all your videos. Very well done, succinct and informative. I was wondering if you have since experimented with a fire basket and or scoop on your pit? If yes, what are your thoughts? Thanks for any information.
@@TracyWong-tl3tz thanks! I like my coals on the flat smooth curve, easier to manipulate, so when I tried the basket I didn’t like it, too much airflow for some scenarios. I haven’t tried the scoop but will be testing that soon on a friends pit he’s having built right now.
How does adding 2 splits to refresh the coal bed not spike the temp? Also, I assume starting with a large fire to create a large coal bed in the beginning is a must for coal bed longevity?
@@MrDavidDRM two splits (higher temp) + small coal bed (lower than normal coal bed heat output), will offset each other to maintain temps. Yes, starting with a larger coal bed is a must.
Love it, thank you brother. Any regrets going with the Wagon model vs the standard wheel caster setup? About to place my order! Thanks
You’re welcome! Not at all. The delivery guy even said the wagon is the way to go. These pits are so heavy!!
I'm waiting on my 1975, great video. I also have the Cowboy firebox, do you find that when opening and closing the lid on the firebox it spikes the temp or reduces it or does it not affect the fire or coal bed?
Thank you! If you work quickly it has no impact. I’ll open it up if I need to do a more thorough adjustment and the temp will recover in a minute or so.
I use this same method but add a step; in a long cook as the fire bed cools and replenishes I remove dead spots in the bed to maintain a strong fire bed. I ve noticed as the bed enlarges it doesn’t last as long as a cleaned up bed.
Great tip, thanks!
Great channel. I am also waiting on a 1975 to be built. Beautiful smoker.
@@tpharo34 thank you! You’ll love it!
What a great segment. Well done. Love to see people talking about the B&D lopper. That is a fantastic tool. Do you think a basket would help air flow through the coal bed? It gets pretty dense once the ashes build up even with a round firebox
Thank you! I like using the natural curve shape of the firebox to shape my coal bed, so I feel the basket would get in my way and limit how/where I can move the coals. Ash build up hasn't been a problem for me. I've seen other 1975 owners use the basket and like it, so I think it's preference thing.
How did you attach the stack deflector and what was it?
What did you put on your stack to fight against the wind? I can't tell what it is.
It’s a piece of 1/8th inch thick sheet of wood
Great video thank you...waiting on my 1975 now. I see you Bears shirt..have you covered winter cooking on any of you videos? Also how do you like your warmer?
Thank you! I have no videos on winter cooking, but I cooked all winter as long as it was above 25 degrees, otherwise it would be too cold for me. The pit ran exactly the same. The only difference is it takes maybe 20 minutes longer to warm up, but after that it’s just like the summer. The warmer is awesome. It’s expensive, but I found mine for 1/2 off on FB Marketplace. I use it at the end of every cook. The built in probe and the ability to control and monitor away from home is great. The temperature control and steam options are perfect for holding bbq for an an hour or 20 hours.
Great video. I’ve got one of these smokers coming in the next couple weeks. Been waiting around 8 months. How do you manage the ash on a longer cook? I’ve heard that a lot of people have issues with a lot of ash accumulating on longer cooks, and it makes it harder to manage the fire. Any experience with this?
@@danieljones304 I never had an ash issue even on a 16 hour cook. Don’t need to clean out until the next cook.
@@smokescoutsGood deal. Thanks for your reply. Maybe it was on the 1957 or some other smaller smoker.
I am struggling to not smolder every time I add a log. I have no idea what to do differently. I try to be mindful of pathing for air and wahtnot but theres only so much you can do poking around. I have to save myself every time with a fire gun. Any advice?
Are you on IG where you can send some pictures or videos?
Are you in the Chicago area? If so where do you get wood and what do you use. I’m in North East Indiana and not sure where to get good wood. I want to get the same smoker you have and I’d also like to get post oak like they use in Texas.
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.
I am by no means having trouble with fire management, but I do have an issue with what I call a black dust getting in the cook chamber of my 500-gallon pit. I'm sure it's probably from ash getting in the chamber from the draft it produces. The fire box is 37 inches deep. I cooked a pork butt the other day (4th cook on it) and after wrapping for about another 2 hrs I noticed a black dust not visible to the eye but made the foil dull looking. That's when I touched the foil and noticed a film of black dust. Any opinions on this greatly appreciated. The pork butt was on bottom grate at the middle.
Sorry for the late reply, but I make foil “blocking logs” to prevent the ash accumulation. Not actual logs, but I fold foil into a triangle shape that stands on its own with the perfect height and width too shield that first row of food if it’s close to the fire.
Thanks for sharing your expertise on fire management! I ordered my 1975t which is supposed to be ready by February. Curious if you know how many racks of ribs that it can hold?
You’re welcome, thank you for your feedback!! Will you be using the top shelf or just the main grate?
@@smokescouts both, but I understand that the top will likely cook hotter. Thanks.
@@gerardm77 you can comfortably fit 7 larger St. Louis or spare ribs on bottom, and 4 on top with plenty of airflow between. If you have smaller ribs or jamming it full, another
3 -5 slabs.
I’m so glad I stumbled into this video. U answered every question about the size of wood and the tools I need. And so very informative about maintaining the fire. Im about to pull the trigger on the same exact workhorse 1975 setup as you. Im getting conflicting numbers on how tall the wagon 1975 pit is from ground to top of the stack when it’s up. I have a pergola it will have to sit under and im wondering if it will fit comfortably underneath. Could you tell me the exact height of your unit? I appreciate it and I subscribed.
Really appreciate it, thank you! Ground to top of stack on 1975 wagon is 80.75 inches.
@@smokescouts perfect! Much thanks!
@@smokescouts hey sorry just one more thing. When ordering the wagon, is it necessary to get the high gloss black paint for 300 more or would the raw steel with clear coat work? Guess I’m wondering if there’s any advantage to the paint other than the look.
@@RodStiffinton the raw wagon must be a new option, I’ve never seen one finished like that. Mine is the high gloss black paint (the only way they made them when ordered). It’s just a preference on look because that part doesn’t get hot. I’m curious to see what it looks like.
@@smokescouts I might have them send me a pic of that look before I order. It’s 300 cheaper than the black and it might look pretty cool still. I didn’t know if rust would affect it more so than the painted version. Anyways I’m getting close to pulling the trigger. It might be an 8 month wait. Hope not. They said they are making 20 plus per week now. I can’t imagine the money they must be making. What a great business. Anyways. Thanks again for all your easy to understand videos. Take care.
I’m dying to know how you did the wheels on your smoker. I have an old country brazos and a gravel driveway. I really need to mod my wheels.
Do you ever have to clean out ash during a cook? I’ve noticed some smokers have grates that the ash falls through and the workhorse pits don’t just curious if that’s ever a issue.
No, you just clean it out after the cook or the next day. I’ve done several 13-14 hour brisket cooks and never had to clean out ash mid-cook. The natural curved bottom of the firebox is perfect for creating a coal bed and fire.
@@smokescouts thanks for the quick response. Great video, keep them coming. If you could do one on how to maintain different temps that would be great also
@@904nole that’s my next video! Probably a month away. I have some new tips and tricks I’ve been using too that I’ll share. Thanks for watching and the feedback!
Hey, what was the temp outside when you filmed this? I’m just curious because I have a 1975 and I notice it’s a lot more difficult to dial it in when it’s like 45-50 degrees out.
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 used a miter saw with eye protection for a short period. After a few splits exploded I decided to get an alligator chainsaw. Maybe there's another solution but the alligator chainsaw has worked well for me
That was the same thing I did. I think I’ll get a small chain saw when the loppers quit on me.
I must ask. Do you open the big firebox door when you add and tend to the splits like that while you're actually cooking or was that just for this video to show us what's going on?
Mostly for the video. I do it sometimes if I need to rearrange the coals without kicking up ash. Thanks for watching!
@@smokescouts no problem! We've actually interacted on the Instagram workhorse page. You told me what size splits you use and using those gator loppers. Anyway, I figured it was mainly for the video. I was thinking about getting those tongs. Like why didn't I think of that lol
@@jaredwatson8942 ahh, very cool. Those tongs are the only tool I ever use once my fire is started. I love those things, and they’re built to last a long time!!
@@smokescouts oh and where did you get that wagon? I am torn though between your way and jirby. You'd think adding a split or 2 at a time is common and common sense but then you have this guy just building whole fires and letting them burn down each time. I'm just not sure about his method.
Where did you get the bears hoodie
Just saw patriot pits freedom 94. Man thats a nice looking pit. What do u think about that one?
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.
Thanks for the videos, they've been super helpful since I've just gotten my Workhorse 1975! I have a question about your temps, are you using the door temp probe or are you referring to your own temp probe placed on the grate when determining if you need to add wood, etc. ? How much difference are you seeing between the two?
Thank you, glad to hear! I really only look at my left Tel-Tru and aim for 225, 250, or 275 depending on the stage of the cook or what I’m cooking. If I use a digital probe on the grate, it runs about 25-35 degrees hotter. It’s a mystery even Mad Scientist can’t explain. Maybe radiant heat is the driving factor.