First Cook on the Workhorse Pits 1975 (Smoked Chicken!) 4K
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- เผยแพร่เมื่อ 2 มิ.ย. 2022
- This video shows how awesome the Workhorse Pits 1975 is at cooking crispy smoked chicken! 75 pieces of smoked chicken for your next large gathering!
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I want one of those smokers so bad. I bought the same gateway you have and I love it. Now I want one of those 1975’s. My wife wants me to stop looking at you’re videos cause I keep buying things you have lol, This 1975 is so nice!
LOL about the Mrs..
Love the tires and mobility of the smoker - putting it on the wish list for sure!
That is a nice grill. Chicken looks great too. Thank you for sharing.
you're awesome man. love your energy and effort as well as expertise. Your videos calm my anxiety down and I appreciate you very much.
Thank you!!!
Loaded her down for the maiden voyage! So fun. I love it!
Thanks Justin! Boys and their Toys!!!
@@DskiGrillz lol
I'm considering buying this pit. Looks like you've had fun with it! 😎
Hey Dski! That looks like an awesome pit, the chicken looks amazing! Can't wait to see how it cooks other meats! 👍🏾
Awesome first cook on the Workhorse. You make it look easy!
Thanks Ron!
Love the enthusiasm!
After seeing Dski use this grill, the giant lonestar, and others in his collection, yeah he has more money than me lol. Keep up the good work Dski, you are doing the Lord’s work!
God bless you! Thanks 🙏
hey man. great set up. videos get better all the time. thanks for keeping the channel up.
Looks awesome. Great first cook.
Thanks Wayne! Loving this one!
Awesome video!
beautiful chicken bro! that cooker is amazing! I want it!
Great cook, Chicken looked great! Congrats on the new pit. Be sure to check and see if your thermometers are calibrated and working accurately, as on that pit you can definitely get more stable temps across the cooking surfaces. Also playing with the damper (closing it down some, as this pit draws great) as well as moving your fire back farther in the firebox (closer to the door) and playing with different size splits, no doubt you will get that cooker very consistent temp wise. Just takes a little time to learn the new cooker.
Thanks for the feedback. Already working with different size splits me have immediately notice a big difference.
Damn good job on the chicken. My mouth was watering watching this video
Great video! Congrats on your new offset!
Thanks Armando..
That chicken looks GREAT!!!
Nice first cook. Chicken looks great. I’ve been loving my 1969 too. Hit you with a sub and looking forward to seeing more cooks on your 1975
Thanks Jafron!
Good job brother 👌 👏
Nice work… 🔥🔥🔥
Another Great Video Brother
Hey Dski just found your channel. Great video and explanation! I would love to have seen a seasoning video. Also maybe in the future, how you clean up the smoker and some shots of the fire during the cook. Keep it going!
Thank you for this. I’m trying to decide this vs the trailer version.
Looking Good!!!
mmmm chicken. great job!
Great video btw
Chicken came out Nice. The only thing the 1975 is missing is a grease dam so grease doesn't go back into fire box and then you can also use water in bottom. I know you can make sure grease drain is on low side but I know lonestargrillz and Shirley offsets have them. Very well built pit, Congradulations
Thanks John! I saw from another channel where a guy had jacked up the fire box side to ensure drainage towards the drain plug side. I will definitely keep an eye out. Have a good weekend!
Love watching the video on these pits but a little stack adjustment and intake adjustment and I bet you can get it dialed in perfect and if not calibrate your gauges and will be watching for more of your cooks ,
That grill just looks badass! If I were in catering and doing a lot of chicken, I'd check out one of those chicken flipper grills like meadow creek makes.
I would NEVER spray PAM on food for color.
They claim at workhorse to get a 5° difference from right to left. Ive heard to pull the fire towards the firebox door and it will heat more evenly at the low temps like 225-275. Im getting one of these this winter im thinkin. Love these pits. Thanks for the video. I been making chicken thighs like crazy lately on the pellet smoker. But these real offsets are what ive dreamed of having for years.
I'll give that a try..Thanks for the feedback!
Good vid!
Great cook Dski.. Looking forward to see some ribs,tri-tip's & briskets & also searing a steak & possibly tri-tip.. I wld LOVE to b ur neighbor.. Keep up the good work brother ✌
Stay tuned DeWayne!! I’ll posting some awesome videos soon…
Damn, I smell that cook in my living room. I'm reaching in my lazy boy side pocket for a chicken leg! Keep it up son.
Congrats on your first cook! Couple things, most importantly I'd be checking the calibration on your pit probes. Outside of firing it up and when I ramp up the temp, I can easily get 5 - 10 degree difference (sometimes 3) from left to right. I find the top rack is 30-50 degrees hotter at all times, depending where I am in the cooking process. Also, I wondered if you had the top rack with the catch in place? You should be able to pull it out and not have to hold it no problem.
Again, congrats on the first cook! Just wanted to try and share some helpful info.
I appreciate the feedback. I already checked out your top 10 fire management video. It was very helpful! Thanks
@@DskiGrillz No problem. Glad to hear it. Thanks!
This is making me so hungry
Nice grill those birds looks great,I have the same problem with my Oklahoma joe the temp is always lower so I rotate no biggie, you may want to leave some space on that end. Hey everything looks great
I don’t know if this idea has been presented in the comments but I think it would make it a lot easier to split the grates into 4 sections if possible, so that instead of moving pieces of chicken around you just move the grates around instead.
Beautiful cooked chicken by the way looks amazing!!!
I really like that idea. My Lone star 24" x 84" trailer pit has that set up and it works great if you ever need to move a section as opposed to moving the protein. Maybe Workhorse will put this in future iterations of this smoker. Thanks for sharing!
Chicken looked delicious, great color. The Pam is an old trick I use every now and then. Great video!!
Thanks Cecil!
I'm glad I saw this video 👍🏽I have the old country pecos smoker and even though I just cook for me and my family it's a decent smoker for the price, I use to get frustrated without moving chicken around in hopes that it will be a smooth and even cook but after watching the good job that you did on your chicken you've made me realize that that's a normal process of having to move and rotate chicken around 👍🏽👍🏽👍🏽thanks alot 🙏🏽are you a big fan of the suckle busters seasonings? I might get the cluckers dust, spg, and 1836 beef seasoning this weekend 👍🏽
I’m a huge fan of suckle buster chicken dust. i haven’t tried the others because I’m very loyal towards the results I get from Heavenmade products “It’s incredible” all purpose seasoning. If you haven’t tried it, you must give it a try. Thanks for checking out the video!
Chicken looks great
Awesome Workhorse Smoker I gotta get me one 😊
It's a great smoker. Thanks for checking out the video!
@@DskiGrillz Hey , Thank you for having the time to share
I never knew the pam spray crisp trick! I’ll give that a go 🍗
It works very well! Thanks
Nice pit ! Chicken looks great. I love BBQ chicken.
I’ve had my 1975 for a few months now. Mine is normally 250° across the bottom and in the neighborhood of 300° across the top. However, I haven’t loaded mine up for one big cook yet.
Thanks for the feedback. Now that I have been dialing in my split size, I’ve noticed considerably closer temps across the chamber. Loving this smoker!
Pretty good👌🏾👍🏾💪🏾
Great video! Chicken looks great! I'm getting ready to buy either the 1975 or the fat stack 80/90. I'm leaning more towards the 1975 because of the larger firebox and the cowboy grill. I'm assuming that bottom rack doesn't pull out, which is kind of a bummer, but the pit looks really well built. Thanks for a great vid
Correct, It doesn’t pull out. The smoker is awesome though and performs flawless.
You in Texas... Cool!!!
Looks so good I shouldn’t have watched while hungry I will eat rice dipped in bbq sauce now
LOL!!! That’s too funny 😂 Thanks for checking out the video.
Another great video Dski... I always love the knowledge and the positive nature of your videos... my only question is what you do w all them legs? 🤔🤔😂🤣
Had a catering event and was able to serve quite a few people; alongside with brisket and ribs. Thanks for checking out the video!
That would annoy the hell outa me having to rearrange my food, I have an Aussie one of similar size and it’s so well balanced right across the entire length of the offset, I’ll post a vid of it next weekend, also has the biggest thermometers I’ve ever seen on an offset
So in your video about receiving this pit you said you used pliers to get the temp gauges straight, you may have messed up the calibration. Also temp your meat before moving, don’t rely on a temp gauge. Great pit
You must be hungry…I like the new music.
Thanks Herman! I made the larger amount for a catering event. As for the music, I wanted to try and freshen up the intro. Thanks for the feedback.
I love the look of those Pits, and I really like those offroad wheels. Do those pull easily across the lawn? I have a homemade pit but I have castors that make it hard to move. I am contemplating either putting it on an axle to pull over the road or coming up with some wheels like that somehow to move it around easier. Chicken looked great!
It moves effortlessly across the lawn. Even with rough terrain.
Great stuff!!! Keep it up. Really enjoying your content. As another 1975 owner, I have to ask if you tested the calibration of your thermometers? I tested mine and only two of the four were correctly calibrated.
The reason I ask is because once heated up and steady, my lower rack will stay within five degrees of each other. The top has the same difference but about 25 degrees higher than the bottom.
I haven't checked Ryan. From other You-tubers I did see closer tolerances from one side of the pit to the other. I just blamed it on being a newbie to this offset and figured it was related to fire management. I'll check the gage calibration. Thanks for the tip!
Looks good. Trying to decide which pit to get. Looking at the 1975, Franklin, TMG Volunteer and Mill Scale 94.
All quality pits, can't go wrong either way. It might boil down to lead time and price. Let me know once you decide.
@@DskiGrillz
No ready to pull the trigger yet but I'm 99% sure I'm getting the Mill Scale 94. I'm about 4 hours from Lockhart so I can pick it up in person.
Chicken is a totally different kind of cook I did a 600 piece chicken cook and I was steadily moving chicken around looks good
600 Pieces is very impressive!!! I want to be like you when I grow up!! Lol 😂
I love the flavor that good smoke puts on Chicken, but I haven't been able to figure out how to smoke it without the skin turning to leather.
The best way is to smoke at around 225 to 250 for about an hour. That will help render the fat. From there crank up the heat to 325 for the remainder of the cook to crisp up the skin. This should help you get bit through skin.
Ive always wanted one of these but fear I will have a problem finding the lumber
Like what I see 👀 🙏🏾👏🏾👏🏾👏🏾
another great cook! Are there tuning plates you can use to help temp management?
Not that I’m aware of. Getting a lot better with even temps since cooking more. Thanks
Did the chicken quarters come separated or did you cut them before cook. I like to keep them together for cooking. May take a bit longer to get them done. But it's only half the turning and moving around when you grab them.
They came separate Duane. Thanks for checking out the video.
Why canola oil? It has a bad history? Maybe a spray avocado oil? Loved your video.
Try having a set of tuning plates made to get a even temp across the smoke chamber.
Looking good, what type of mic do you use for your videos you sound really clear.
I use a Rode mic and Sony ZV-1. Seems to pair well together. Thanks Steve!
Man that looks good, does that alter the taste any I might try that
Not at all. Let me know how it turns out. Happy Holidays!
Badass pit man. Want one
I like the video and the content. But i have to ask, why the pam spray? Does the color get affected with or without the spray?
The Pam spray protects the color and also helps with achieving crispy skin. Been my go to for years now. Works well.
I love that pit…….a great pit for sure…..do you think tuning plates would help regulate the heat a bit better?
Possibly Robert. I need a few cooks under my belt to truly know. Once I get comfortable with the fire management piece of the smoker (what size spilts work best) I will know more. I really believe the pit will even temps across the entire chamber. I'll let you know.
Closing the the bowtie baffle and opening the door is key. Tuning plates turn the offset into a bottom flow smoker (not recommended at all) and causes it to be more of a radiant cooker. Highly different than the convection, which we want for great color and texture.
@@PrimitivePits There you have it….Spoken by the pros!!! Thanks for the feedback..Awesome smoker!
@@PrimitivePits thank you for that input!!!!! And doing this will achieve a more even temp side to side?
Wht can I mermaid my t,- bone steaks n before I put them on my grill?
Gotta get me a 1975
Great chicken cook👌🏾👌🏾👍🏽👍🏽I have a old country pecos smoker and when smoking chicken have you ever experienced the chicken looking done but the skin being tough ? If so, what could that be from?
It really boils down to temperature. If you can cook chicken and maintain 300 degrees or above, you will not have tough skin. Make sure to spray cooking spray throughout to keep your color in tact. Take care.
@@DskiGrillz thanks alot 👌🏾👌🏾👌🏾👌🏾you have a very good TH-cam channel.
What length sticks were you using for the cook - 10 to 12 inches ?
Yes. The only issue was My splits were to thick. I should have cut them in half and it would have helped regulate the temps much better. Live and learn.
since you can't pull out the bottom rack, did you consider getting a half rack for the top so can get to the meat on the bottom easier?
Never considered. I didn’t know there was an option for a half rack. Not a big deal for me just have to be a little cautious. Have a good night.
Love the videos, getting a 1969 for myself soon. What do you do about a grease bucket? The drain looks like it sits right over the axle, and I don’t see a hook for a bucket?
Hi Mikal, As of now I use a scrapper after each cook once it cools and remove the built up grease. Honestly, I haven't had much time to explore better solutions. Once I do, I'm sure it will be some form of a ball valve that I can angle in some fashion to drain the grease. Congrats on getting the 1969. Workhorse makes some amazing high quality pits!
How many splits do you have to burn at one time to keep that big ol' thing up to temp? Thanks!
I start with 4 or 5 to produce a good coal bed. After that, It only takes one split every 40 to 45 minutes. Very efficient smoker.
Great picture at the end. Those chickens looked great! The excessive PAM spraying didn't alter the flavor?
Not at all. It just helped with keeping the color and locking in the juices!
@@DskiGrillz And helped with that crispy skin :D)
@@rupman27isback Yep..The most important benefit is the crispy skin from using the spray.
I've seen several of your videos and you've cooked on this pit, a lone star 84' pit, and the weber summit. Do you use all 3 or have you sold any since getting the 1975? If you still own them all, which is your favorite? I'd like to get the 1975 and Summit but really cant justify having both for my needs.
I still have them all. The most versatile and quickest to cook on is the Weber Summit. That grill can do it all. The trailer pit is primarily for smoking large amounts of food/catering events. The 1975 is excellent as well. It’s my go to for smoked chicken and Tri Tips. Hope this helps.
thanks for the video. what type of pam are you using butter?
Just regular Pam, not butter. Thanks for checking out the video.
@@DskiGrillz ok thanks
It’s that PAM that a the secret 😂😂😂 How’s the temp management, looking at the workhorse 75 but also at some fully insulated fireboxes for efficiency.
The fire management is top notch due to the 3/8" thick steel. It very efficient and overtime you learn how to really dial it in from size of splits to fire location in the large fire box. One of my favorites for sure. Hope this helps!
Now that you've had more time to use the pit, are the temps still showing the same pattern side to side? In this video there's about an 80 degree difference from firebox to stack on the lower grate. Has that changed or is it still the same? Thanks.
This was strictly user error. Once I played around with different split sizes, the temps even out throughout the cooking chamber. Awesome smoker.
With that wheel package does it move over gravel or grass easily? In order to get it in my backyard I would have to get it over some rocks.
It rolls very well over flat terrain. Rocks, grass, and gravel will be a breeze. Any type of incline like I have will be a challenge as this pit weighs well over 800lbs. Hope this helps.
@@DskiGrillz Thanks DSKI I’ve been a sub for years and have enjoyed all of your new pit videos. Congrats on the AMAZING backyard kitchen! That multifuel grill is my dream grill! Keep livin’ the dream.
@@PotatoWhyKid Thank you 🙏
I want to grill chicken;but how do I keep the skin from becoming rubbery?
Maintain temps above 300 degrees and spray your chicken with cooking spray and you will not have rubbery chicken. let me know how it turns out.
Would a water pan help even the temps? (I have no experience, just a guess)
Great question. I know for cooking chicken I prefer not to use a water pan as I don't wont to create moisture while trying to get a crispy bite through skin. I will give it a try though.
Did some of the grease drain into firebox?
I noticed the next day that there was some drainage into the fire box. I will definitely have to ensure the grill has a slight slope towards the drain plug going forward. Great question SJ!
i wonder how long it takes the pit to come back up to temp after opening it like that
Once the metal 3/8" metal is heated up, it takes less than a minute for the grill to settle back in to the temp you were cooking at prior to opening. It's really a great smoker, one that I'm still learning to master.
@@DskiGrillz Thanks for the reply bro, I have a similar cooker on order so this is music to my ears, please continue to post videos and thoughts as you progress towards Master!
I thought you mentioned meet you at the cutting board? How can you string this video along and then not show the final product and taste test? Did I miss it?
Do you think you might not have enough draw? Are you rolling with the bowtie or with the door open? Ordered the 1975 a week ago and can’t wait. The wheels sold me, otherwise i would have went with the Smoke North. Could have got that in 6 weeks. Now I have to wait until Nov
The 1975 is definitely worth the wait. I’m still doing trial and error on the bow tie vs crack in the door. So far, I like cracking the door to get more airflow to the fire.
Correct
@@PrimitivePits I plan to make this baby sing! Looking forward to sharing future cooks and getting more BBQ enthusiast, pit masters, and new comers excited about this product! Stay tuned..
Looks great. Just a quick question about the workhorse. Are tuning plates a option or do they even make a difference. I'm looking to purchase an offset. I see some companies have them and some don't.
I didn't see tuning plates as an option. I know LSG offers them and believe there is definitely a benefit having them to help even out temps especially for smaller offsets. However with the gauge of this offset being 3/8" thick, I feel more fire management experience from doing future cooks will prove that this smoker shouldn't need them. I'll keep you posted as we progress.
@@DskiGrillz Gotcha. Ok. I want to say I love the channel. Congrats on the new smokers. Much love from MN.
I have a 1975 and after a few cooks I was able to hold any temp even from side to side with no issue. Tuning plates aren’t needed and would affect the convection and add unwanted radiant heat/heat deflection.
@@mikerein5854 Thanks for the feedback Mike. I figured that was the case.
@@DskiGrillz 14 inch splits 3-4 inches wide, laying horizontally so the whole split & fire is closer to the door has worked great for me. I also don’t use the bow tie and keep it closed, only using the firebox door cracked about an inch or so. Many methods work but that has worked great for me so thought I would share.
So what does the Pam do for the chicken...my first time seeing that
It helps crisp up the skin and maintain a beautiful color.
I grilled some thin chicken thighs on my grill and could not get the internal temperature above 125 F.
But the chicken is white all the way through and taste like it is done.
I wonder if the thermometer is faulty. That’s strange especially if they were thin cut. You could test the thermometer by boiling water and seeing if it reads 212 degrees. That would at least rule out that possibility. It’s worth a try.
@@DskiGrillz Thanks for the response. I will try that. I will also check my other thermometer as well. I am going to finish cooking my other chicken after I get a good thermometer.
I'm seriously considering buying one of these pits and one of the main selling points is the company's claim that you get even cooking temperatures across the cooking surface,
but watching your video I'm seeing that maybe thats not the case. I know you have it loaded up pretty well and I'm wondering if maybe thats affecting the air flow or is it just not as accurate as they claim? Nice video by the way, nice bike too.
Thank you. I believe user error is really the reason behind the differences in temps. I found that if I have the right size splits, around 4”x10” it stabilizes much better. Another person commented and said I should close my stack a little to help regulate as well. I will try this step next. Take care.
@@DskiGrillz that's all good info and makes a lot of sense, thank you.
I cant hardly believe what I have seen about 4 different temperatures, but I guess it's true.
Do you like your LSG or Workhorse better? Which LSG do you have?
Way too hard to choose. I have the 24 x 84” LSG trailer pit which cooks like a dream. The grill holds temps between 5 degrees from end to end., Remarkable. On the other hand the 48” Workhorse Pits has 3/8” steel, holds even temps across the chamber, and is a fun offset to cook on…Also much more affordable. Hope this helps.
@@DskiGrillz thanks. Looking at the 20 x 42 LSG or the 40” Workhorse. Always frustrating trying to pick.
@@80redbarron You can’t go wrong either way. Both brands make phenomenal smokers.
looks like you might need some tuning plates
Slide out bottom grates would be helpful
Big time. I agree.
You gotta show the final product bro...
Well, how did it taste!!??
They were delicious. Smoke flavor and wonderful spice. It has immediately become my smoker for chicken. I’ve had a few catering events where chicken was on the menu. I only replicated this cook and got rave reviews! Thanks for checking out the Video!
@@DskiGrillz that is awesome! It looks like it turned out amazing, thanks for sharing.
@@NaturallyaspiratedJJM Thank you!!
Dang the bottom rack doesn't slide out
Unfortunately no. It is definitely a downside to the smoker. Besides that, you learn to deal with it because it’s such a great smoker.