NO WAY! That is awesome! Obviously Jeremy got to feature a prototype before all of us got the chance to cook on them, but yours is the first in the production line? Any tips or tricks to share? Anything I should cook on it?
I wish I could like this video 1000 times. I couldn’t be any more happy for you, man. And, yes, I’d absolutely love to hear the full detailed story of how you acquired this beautiful pit. Your life has just changed, sir. Awesome stuff, Harry.
That means a ton Brandon! Thank you so much! I know you know the feeling after getting your 500 gallon Primitive Pit. It's like being a kid again on Christmas haha. I will definitely be sharing the story in the next video. I can't wait to show y'all how it cooks. Maybe one day we can do a comparison of the FatStack and the Primitive Pit
@@OscarTorres-ej9gr I hear you on that one. They were so promising, and very unfortunate how the situation turned out. I’m fortunate to have received one and grateful I get to cook on it. I really hope those who didn’t get one were able to get a refund and a new smoker
Thank you! Stay tuned for a bunch of tests and cooks on this pit! FatStack offers a rover upgrade with big durable wheels. I should’ve opted for that upgrade in hindsight
Congrats on your new smoker! I ordered the 120 as well it’s been 2 years for me. I have a few more months to go I’m happy to actually see what the non prototype looks like. Badass pit can’t wait to get mine!
So cool that you ordered a FatStack too! Yeah, the final products are a little different compared to the prototype featured on the Mad Scientist channel. Hopefully I can provide some good info and insight for you before you get yours! Let me know if you have any specific questions about it. So pumped for you to get yours!
Thank you! Awesome that you are getting a new pit soon! What in the world is a shirley??? I've never heard of that before. Definitely share some pics if you can when you get it!
@@harrythehorsebbq I did I needed up having a few extra people coming over and I threw them on at the last possible minutes I was still able to get and 1 and a half rest on those beefs ribs and they were absolutely phenomenal the smoke flavor that this pit puts on meat is like restraunt quality at first I doubted my purchase saying how much of a difference can this pit put up against my old country brazos and man that first bite certainly blew me away
@@Mffl1014 Love to hear that it all worked out for you! Super stoked to hear this and happy that you're having a good experience with the pit. I thought a similar thing before running this pit, but man it is a huge difference! Keep me in the loop about your future cooks!
Yes 3 and a half years is nuts! FatStack essentially went from exclusively custom builds to a production line of backyard smokers and I invested in that process from the start so it took a while for them to move from Cali to Houston and get the process going.
Thank you! Yeah, I saw that the other day. After I asked that question, my internet went out and couldn't watch the rest of the live. Hope he checked this video out!
Not a pain at all! I placed all the nuts onto the bolts by reaching into the collector while the grates were still in the cook chamber because I was being lazy. If you take the grates out (or at least the top grate), you should be able to put the nuts on and take them off no problem!
I think it’s worth the investment for sure! The stack is fairly heavy so if you’re gonna store it, the foldable makes sense because it’s easier to fold than it is to take the stack on and off. Plus it looks sick
Thank you! Yeah, straight from Houston Texas which is CRAZY! I hope I can create some amazing bbq for y'all to watch! I've been training for this day haha. You nailed it! It's a FatStack smash burger press!
Great video and great pit - look forward to hearing what you originally ordered and your upcoming cooks. Does it have any type of baffle in in? I like that you are able to set up your fire directly on the floor of the firebox Appears to be just a natural finish/raw steel on the outside - I have done about 4 linseed oil treatments to my 94 gallon pit - so if you want to go that route to help keep the rust away - and if you have any questions - please ask away Great lookin pit!
Thank you! I've waited a long time for this pit. The pit is raw steel which is part of the story of what I ordered because I didn't actually want the raw steel. I will definitely being doing a video next on seasoning to keep the rust away and a biscuit test. The firebox has a liner at the bottom that is 3/8" thick that acts as semi-insulation so I can't wait to see how that works. I also love the fact that there is no lip at the end of the firebox so I can scrape the coals out easily. No baffles at all on this cooker. I am waiting on FatStack to send me some solution to do a coating on the outside, but I am contemplating just spraying down with wagyu beef tallow and torching the outside to set a coating
@@harrythehorsebbq Really nice pit, it will cook great. I would try and remove what surface rust you want (probably come off easy with a wire brush) and then season it with Pam cooking spray inside and out, or alternatively you can use boiled linseed oil to season (on the outside only) not inside. Those are probably the two most common methods. The spray Pam is nice, because after you’re done cooking, you can just spray down the fire box and wipe it down while it’s hot and keep it maintained. The boiled linseed oil probably holds up a little longer though. keeping it covered, or pulled inside will help control the rust too. When doing the biscuit test, if you can do it with the stack wide open and then do another one with the stack 1/2-2/3 closed and you’ll probably see different more even results. Just something to keep in mind. Looking forward to all the great cooks.
@@THutch556 much appreciated! I have been talking to hojo bbq about potentially using some mineral spirits to clean up the rust. FatStack said they would send me some solution to apply an antique patina look to the outside. Still waiting on that, but I may spray down with wagyu beef spray and torch the outside. Definitely going to do the biscuit test with the stack wide open just to see the results. I've got some cool first cooks in the works so stay tuned!
@@harrythehorsebbq distilled vinegar with a little elbow grease will get the rust removed - mineral spirits after to give the outside a clean surface before you apply linseed oil/fat stack solution/beef wagyu tallow - look forward to seeing the beast in action
@@hojobbq it has been raining so much in NY and I haven't had a chance to season the pit yet and I can feel the rust growing. I am going to stop by the hardware store and get some mineral spirits. Then gonna do a quick vinegar spritz, mineral spirits, and beef tallow lather. Thanks for all of the advice!
There's Labatt Blue Light?! As a Canadian who worked in the alcohol industry for years, I have never seen this beer! Back to the video at hand, are you gonna do a biscuit test video? I'd be interested to see that video.
That is wild to hear that you've worked in the industry and have never seen it! It is definitely one of my favorites and go-to beers. Yes! Next video will be a seasoning, burn in, and biscuit test! STay tuned! I've got a couple of cool first cooks coming up too!
I’m so jealous lol. I been waiting 3 years and I don’t see any reason to think I’m getting mine anytime soon, might have to bail and get another smoker. Sad
I hear ya man. I know the news is dreadful and I know the wait is a giant pain. I wouldn’t blame you for bailing and getting something of similar quality in a quicker amount of time. I will say, the FatStack is an amazing cooker and definitely worth the wait. Hoping Eric can turn it around and give you all what you deserve and show everyone how great this product is
Nice! I've seen and heard great things about the 1975. The three year wait time was the time it took for FatStack to transition from custom only builds in Cali to a production line of backyard smokers in Houston. I invested in them from the start of this process and it finally paid off. The wait time is definitely not that long now. It just took them a while to move and begin the production line, while companies like Workhorse and MillScale have been doing backyard smoker production for a while.
Between the upper and lower racks you could easily cook like 10 racks. I’ll be doing baby backs on the FatStack soon. Would need some funding in order to load up this thing with ribs
I think 10-12 racks fit comfortably, but you could probably fit 20 racks and fill up the entire cooker. You would have to rotate the ribs around though. If you want to fit a bunch of food comfortably, FatStack offers custom 288 gallon and 500 gallon options which would be plenty of space
You are one of the fortunate ones…this company is on the brink of going out of business and having big time money issues. I’d stay away from them until they fulfill the back orders going back to 2021
I hear ya man and I’ve heard it all from everyone. I am grateful to have received my pit. It’s a really good smoker. Just showing the world how good the pit is and how well it cooks. Hoping that the company can turn it around
I appreciate you watching! I’m not much of a welder at all, but I think the welds are tight and clean. I let them rust a little too much but check out my next video where I clean them up. They’ll be looking really nice 🤙🏻
Id be interested innhearing the story about getting that smoker. Lots of rust already, which kind of stinks. But 3 year lead.time is just so insane and is a big turn off for me. Is there a drain for the grease on the griddle and for the tank?
I will definitely talk about the story in the next video where I fire it up, season it, and do a biscuit test. The seasoning should remove the rust. I didn't actually order a raw steel pit (which I'll explain). The three year lead time was for FatStack to trasnition from custom build pits in Cali to a production line in Houston. The lead time is no longer three years haha I just invested in them from the start of that process. No grease drain for the griddle, but a simple wipe down after a cook should do the trick.
I just read about 70 bad reviews for this company saying the owner kept hundreds of deposits and never delivered the smokers. There’s even an attorney on there that explained what was going on. I hope everyone gets what they ordered but I’d be very cautious.
This is all very true and the company has unfortunately gone under. It’s a shame that very few people received one of the best backyard smokers. Obviously this video was recorded prior to all of that news
I hear you man and I feel for everyone who is in that boat. If there is any way I can help you receive a smoker, please let me know and I’ll help in any way I can 🤙🏻
Pit looks great. Im sure it will last the rest of your life. I think the wheels are too light for that pit. Might up grade them and then it will be indestructable.
Thank you! Yeah, I wasn't sold on the casters when I was receiving the pit. FatStack offers a "rover" option for an additional cost and I am wishing that I went that route. The casters should hopefully hold up for a long time though
$5000 lol, and the firebox looks like its gonna fall off soon, who would buy one of these? I have some ocean front property in Arizona to sell you!!!!!!!!
If you check out some of my earlier videos, I used to do it as an intro to my videos. I then had to start recording videos solo and wanted to keep it in. It's my cooking parody of LeBron James doing a chalk throw before each basketball game he plays
Hahaha I thought the same thing too! Everyone is telling me to sell it, but it is the first cooker I ever made good bbq on so I will never get rid of it. Traditional flow vs. reverse flow smoker content will be coming in the future!
My channel and review of this pit is independent of the company’s poor decision making. Hopefully you can enjoy the pit and channel for what it is and the food that is being made 🤙🏻
@@harrythehorsebbq How can I EVER enjoy the pit? How can anyone going into the future enjoy this pit?? Get rid of irrelevant reviews like this - they help nobody but YOU.
Idk maybe just enjoy bbq for the sake of bbq? I get the frustration surrounding the pit, but basic bbq principles still apply to this pit just like they would apply to other backyard offsets. I’m just trying to help people make good bbq regardless of what you’re cooking on
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
You’ll love it, I’m the proud owner of the very first MK 2 FS120 serial 0 , before Yoder got his, it’s never missed a beat, enjoy the ride
NO WAY! That is awesome! Obviously Jeremy got to feature a prototype before all of us got the chance to cook on them, but yours is the first in the production line? Any tips or tricks to share? Anything I should cook on it?
I wish I could like this video 1000 times. I couldn’t be any more happy for you, man. And, yes, I’d absolutely love to hear the full detailed story of how you acquired this beautiful pit. Your life has just changed, sir. Awesome stuff, Harry.
That means a ton Brandon! Thank you so much! I know you know the feeling after getting your 500 gallon Primitive Pit. It's like being a kid again on Christmas haha. I will definitely be sharing the story in the next video. I can't wait to show y'all how it cooks. Maybe one day we can do a comparison of the FatStack and the Primitive Pit
Man...I fell in love with these smokers....it's a dang shame you can't get them anymore..
@@OscarTorres-ej9gr I hear you on that one. They were so promising, and very unfortunate how the situation turned out. I’m fortunate to have received one and grateful I get to cook on it. I really hope those who didn’t get one were able to get a refund and a new smoker
The pit is a work of art ! Can't wait to see more .
Much appreciated! More videos coming soon and they are gonna be killer!
Nice smoker!! Looking forward to seeing what you put up their first
Thank you! Next video is defintiely going to be a burn in, seasoning and biscuit test. Then I've got some cool first cooks in the works so stay tuned!
Great looking smoker. All is missing is golf cart wheels 🛞
Thank you! Stay tuned for a bunch of tests and cooks on this pit! FatStack offers a rover upgrade with big durable wheels. I should’ve opted for that upgrade in hindsight
Fat stack dude is off the grid now due to numerous death threats. Damn y’all cooks are crazy
The entire FatStack story is sad and unfortunate for so many. I’m fortunate to have received my smoker and it is a great smoker
Congrats on your new smoker! I ordered the 120 as well it’s been 2 years for me. I have a few more months to go I’m happy to actually see what the non prototype looks like. Badass pit can’t wait to get mine!
So cool that you ordered a FatStack too! Yeah, the final products are a little different compared to the prototype featured on the Mad Scientist channel. Hopefully I can provide some good info and insight for you before you get yours! Let me know if you have any specific questions about it. So pumped for you to get yours!
Congratulations that is awesome! I have a shirley on the way should be here in a few weeks!
Thank you! Awesome that you are getting a new pit soon! What in the world is a shirley??? I've never heard of that before. Definitely share some pics if you can when you get it!
I’m on the list for a Shirley. How long was your total wait time
@@davidharrison6805 From when I put money down for a down payment to when I received my smoker was about 2 years
I JUST GOT MINE TODAY
That’s awesome! Enjoy every bit of it! Let me know how you like it! Also, let me know if there is anything specific you think I should cook on it
@@harrythehorsebbq I’m but It in as we speak I’m going big tonight I’ll have a brisket on and im thinking about doing a rack of beef ribs
@@Mffl1014 So sweet that your fired it up! How did the brisket turn out? Did you do beef ribs too?
@@harrythehorsebbq I did I needed up having a few extra people coming over and I threw them on at the last possible minutes I was still able to get and 1 and a half rest on those beefs ribs and they were absolutely phenomenal the smoke flavor that this pit puts on meat is like restraunt quality at first I doubted my purchase saying how much of a difference can this pit put up against my old country brazos and man that first bite certainly blew me away
@@Mffl1014 Love to hear that it all worked out for you! Super stoked to hear this and happy that you're having a good experience with the pit. I thought a similar thing before running this pit, but man it is a huge difference! Keep me in the loop about your future cooks!
3 and a half year wait is nuts! Beautiful pit though. Definitely looking forward to seeing you fire it up
Yes 3 and a half years is nuts! FatStack essentially went from exclusively custom builds to a production line of backyard smokers and I invested in that process from the start so it took a while for them to move from Cali to Houston and get the process going.
That's awesome!
Just wait until you see it in action!
Great looking pit there! Mr Chud seemed a little curious when you mentioned it on his live chat. 😂
Thank you! Yeah, I saw that the other day. After I asked that question, my internet went out and couldn't watch the rest of the live. Hope he checked this video out!
that is a nice pit,
Stay tuned for future videos to see it in action! Should cook like a dream!
Have fun with the burger smasher.
I’ve been experimenting with it a bit. It will make its debut in my first burger episode in a few weeks!
Is it a pain to get the nuts on the bolts reaching through the pit to the collector for the smoke stack?
Not a pain at all! I placed all the nuts onto the bolts by reaching into the collector while the grates were still in the cook chamber because I was being lazy. If you take the grates out (or at least the top grate), you should be able to put the nuts on and take them off no problem!
Got me thinking about getting that foldable stack...🤔
I think it’s worth the investment for sure! The stack is fairly heavy so if you’re gonna store it, the foldable makes sense because it’s easier to fold than it is to take the stack on and off. Plus it looks sick
Congrats on that gorgeous smoker (from my hometown - HTown!) I know you'll do it justice with some great bbq cooks. And that's a burger press?
Thank you! Yeah, straight from Houston Texas which is CRAZY! I hope I can create some amazing bbq for y'all to watch! I've been training for this day haha. You nailed it! It's a FatStack smash burger press!
Great video and great pit - look forward to hearing what you originally ordered and your upcoming cooks. Does it have any type of baffle in in? I like that you are able to set up your fire directly on the floor of the firebox
Appears to be just a natural finish/raw steel on the outside - I have done about 4 linseed oil treatments to my 94 gallon pit - so if you want to go that route to help keep the rust away - and if you have any questions - please ask away
Great lookin pit!
Thank you! I've waited a long time for this pit. The pit is raw steel which is part of the story of what I ordered because I didn't actually want the raw steel. I will definitely being doing a video next on seasoning to keep the rust away and a biscuit test. The firebox has a liner at the bottom that is 3/8" thick that acts as semi-insulation so I can't wait to see how that works. I also love the fact that there is no lip at the end of the firebox so I can scrape the coals out easily. No baffles at all on this cooker. I am waiting on FatStack to send me some solution to do a coating on the outside, but I am contemplating just spraying down with wagyu beef tallow and torching the outside to set a coating
@@harrythehorsebbq Really nice pit, it will cook great. I would try and remove what surface rust you want (probably come off easy with a wire brush) and then season it with Pam cooking spray inside and out, or alternatively you can use boiled linseed oil to season (on the outside only) not inside. Those are probably the two most common methods.
The spray Pam is nice, because after you’re done cooking, you can just spray down the fire box and wipe it down while it’s hot and keep it maintained. The boiled linseed oil probably holds up a little longer though. keeping it covered, or pulled inside will help control the rust too.
When doing the biscuit test, if you can do it with the stack wide open and then do another one with the stack 1/2-2/3 closed and you’ll probably see different more even results. Just something to keep in mind.
Looking forward to all the great cooks.
@@THutch556 much appreciated! I have been talking to hojo bbq about potentially using some mineral spirits to clean up the rust. FatStack said they would send me some solution to apply an antique patina look to the outside. Still waiting on that, but I may spray down with wagyu beef spray and torch the outside. Definitely going to do the biscuit test with the stack wide open just to see the results. I've got some cool first cooks in the works so stay tuned!
@@harrythehorsebbq distilled vinegar with a little elbow grease will get the rust removed - mineral spirits after to give the outside a clean surface before you apply linseed oil/fat stack solution/beef wagyu tallow - look forward to seeing the beast in action
@@hojobbq it has been raining so much in NY and I haven't had a chance to season the pit yet and I can feel the rust growing. I am going to stop by the hardware store and get some mineral spirits. Then gonna do a quick vinegar spritz, mineral spirits, and beef tallow lather. Thanks for all of the advice!
I need one
It sure is a beast! FatSatck offers a 90 gallon version too. Inquire with them. I hope you can get one!
There's Labatt Blue Light?! As a Canadian who worked in the alcohol industry for years, I have never seen this beer!
Back to the video at hand, are you gonna do a biscuit test video? I'd be interested to see that video.
That is wild to hear that you've worked in the industry and have never seen it! It is definitely one of my favorites and go-to beers. Yes! Next video will be a seasoning, burn in, and biscuit test! STay tuned! I've got a couple of cool first cooks coming up too!
@@harrythehorsebbq Dope!
I’m so jealous lol. I been waiting 3 years and I don’t see any reason to think I’m getting mine anytime soon, might have to bail and get another smoker. Sad
I hear ya man. I know the news is dreadful and I know the wait is a giant pain. I wouldn’t blame you for bailing and getting something of similar quality in a quicker amount of time. I will say, the FatStack is an amazing cooker and definitely worth the wait. Hoping Eric can turn it around and give you all what you deserve and show everyone how great this product is
What is the dimensions of the firebox please
Great question! I'm surprised that FatStack does not list this information on their website. I will measure and let you know!
@@harrythehorsebbq ok, thanks!
I've got a workhorse 1975 on order should have it by new year. why did you have to wait 3 years
Nice! I've seen and heard great things about the 1975. The three year wait time was the time it took for FatStack to transition from custom only builds in Cali to a production line of backyard smokers in Houston. I invested in them from the start of this process and it finally paid off. The wait time is definitely not that long now. It just took them a while to move and begin the production line, while companies like Workhorse and MillScale have been doing backyard smoker production for a while.
How many baby back racks can u fit on there
Between the upper and lower racks you could easily cook like 10 racks. I’ll be doing baby backs on the FatStack soon. Would need some funding in order to load up this thing with ribs
Ok thanks im trying to find the size i need to do about 20-25 at a time
I think 10-12 racks fit comfortably, but you could probably fit 20 racks and fill up the entire cooker. You would have to rotate the ribs around though. If you want to fit a bunch of food comfortably, FatStack offers custom 288 gallon and 500 gallon options which would be plenty of space
Are they still in business
At the time of recording they were, but currently no they are not
You are one of the fortunate ones…this company is on the brink of going out of business and having big time money issues. I’d stay away from them until they fulfill the back orders going back to 2021
I hear ya man and I’ve heard it all from everyone. I am grateful to have received my pit. It’s a really good smoker. Just showing the world how good the pit is and how well it cooks. Hoping that the company can turn it around
Almost 4 year wait for some dog shit welds. Awesome video, thanks for sharing.
I appreciate you watching! I’m not much of a welder at all, but I think the welds are tight and clean. I let them rust a little too much but check out my next video where I clean them up. They’ll be looking really nice 🤙🏻
Id be interested innhearing the story about getting that smoker. Lots of rust already, which kind of stinks. But 3 year lead.time is just so insane and is a big turn off for me. Is there a drain for the grease on the griddle and for the tank?
I will definitely talk about the story in the next video where I fire it up, season it, and do a biscuit test. The seasoning should remove the rust. I didn't actually order a raw steel pit (which I'll explain). The three year lead time was for FatStack to trasnition from custom build pits in Cali to a production line in Houston. The lead time is no longer three years haha I just invested in them from the start of that process. No grease drain for the griddle, but a simple wipe down after a cook should do the trick.
I just read about 70 bad reviews for this company saying the owner kept hundreds of deposits and never delivered the smokers. There’s even an attorney on there that explained what was going on. I hope everyone gets what they ordered but I’d be very cautious.
This is all very true and the company has unfortunately gone under. It’s a shame that very few people received one of the best backyard smokers. Obviously this video was recorded prior to all of that news
@@harrythehorsebbq that’s crazy…sorry to hear that. Glad you got yours, thanks for the great vid!
No problem! Thank you for watching!
Still waiting on mine after two years of being paid in full.
I hear you man and I feel for everyone who is in that boat. If there is any way I can help you receive a smoker, please let me know and I’ll help in any way I can 🤙🏻
Pit looks great. Im sure it will last the rest of your life. I think the wheels are too light for that pit. Might up grade them and then it will be indestructable.
Thank you! Yeah, I wasn't sold on the casters when I was receiving the pit. FatStack offers a "rover" option for an additional cost and I am wishing that I went that route. The casters should hopefully hold up for a long time though
$5000 lol, and the firebox looks like its gonna fall off soon, who would buy one of these? I have some ocean front property in Arizona to sell you!!!!!!!!
It’s actually very well built and cooks really well. I haven’t had any issues with the firebox falling off yet. Thanks for watching!
ok somebody gotta tell me what's the deal with throwing the salt 🧂
If you check out some of my earlier videos, I used to do it as an intro to my videos. I then had to start recording videos solo and wanted to keep it in. It's my cooking parody of LeBron James doing a chalk throw before each basketball game he plays
What’s going to happen to the reverse flow - she is already looking “sad” in the background 😢
Hahaha I thought the same thing too! Everyone is telling me to sell it, but it is the first cooker I ever made good bbq on so I will never get rid of it. Traditional flow vs. reverse flow smoker content will be coming in the future!
Another Teapot Dome scandal
My channel and review of this pit is independent of the company’s poor decision making. Hopefully you can enjoy the pit and channel for what it is and the food that is being made 🤙🏻
@@harrythehorsebbq How can I EVER enjoy the pit? How can anyone going into the future enjoy this pit?? Get rid of irrelevant reviews like this - they help nobody but YOU.
Idk maybe just enjoy bbq for the sake of bbq? I get the frustration surrounding the pit, but basic bbq principles still apply to this pit just like they would apply to other backyard offsets. I’m just trying to help people make good bbq regardless of what you’re cooking on