Jeremy is on a hunting trip in the mountains right now and will be back in a few days. He told me to comment here and if anyone has a question about the video that I can answer, leave it below and I'll give it a try. He'll catch up on as many questions as he can once he has service again!
Official. Spoke with Matt at FatStack today. Reservation paid for a 120 and patiently waiting. Jeremy, thanks for all the education and passion around BBQ. Inspires the amateurs like myself.
@@SharetheShred there was a discount for those who are early adopters. On par price-wise with Franklin’s, and depends on what options you want. I am going to LA to pick mine up so don’t know about shipping. Would expect several hundred dollars for shipping.
This isn’t necessarily for these pits, but something my wife has been asking for and I’m curious on your take. Can you do a video on smoked fish? Maybe a how-to, including fish selection.
Just picked up my FatStack FS120 all I can say is WOW thanks to Matt & Eric over at FatStack. I have done a couple of small cooks so far with unbelievable results. Can’t wait I have a large party in a week to cook for planning 2 Brisket, 6 racks of ribs, 3 pork butts, sausage and more. One thing about this smoker it burns the cleanest fire I have managed, which makes everything else easier.
I would like to see a video on how you clean your smokers or the grates specifically. Do you cook on the grates for more than one cook before you clean them?
Well, you just killed FatStack's website, congrats! Honestly the problem still comes down to the price. It would be nice to see some coverage of some offsets at lower price points--$500, $1k, $1.5k (which is about my limit personally).
@@strengthcoachlondon Yeah, right now that's one on my radar. I'm working on a down payment on a house right now, but that will be among the first major purchases. My $500 Chargriller Champ XD is a bit of a dud. The firebox lid is badly warped. They replaced it and the new door warped within two cooks. They also say "no wood, only charcoal," which defeats the entire purpose of an offset smoker.
@@draskuul if you want to save some money the Pecos is the same size built from them, but thinner metal and no too grate. I have one love it, $400 ish from academy sports
When you do the briskets comparison, can you include fuel consumption difference between the three? Percentage wise for sure, I know it's Impossible to go by quantity. Thanks.
Surprised you have not taken these FatStack Smoker videos down since they have barely produced any FS-80 or FS-120's People have been waiting since Sept 21 (paid in-full) and a year later and still no product or even a production date. Luckily I am not one of them but I can try to help potential new buyers with the warning. FS's facebook page is piled high with unhappy clients that are just sitting around waiting and about $3k short of xmas money. Just my 2 cents
I'm interested in how the FS80 cooks vs. FS120? Let us know about how the two smokers hold temps, wood consumption and final product results. I'd like to see you try multiple things: brisket, pork shoulder, and wings.
All of us really appreciate your dedication to your craft. I would dare say that most of us are not nearly on the scale of smoking that you are (who is?), but we appreciate the insight that you give.
Jeremy, love your videos! It would be great to see a side-by-side comparing the very affordable Brazos to the FS-80 Fat Stack. Cooking area and fire box size comparisons, fire management and temperature comparison, and the most important; comparison of 2 identical briskets smoked on each. Looking forward to more videos!
I placed a preorder for a 120 and got one of the first 10 serial numbers. So excited to cook with one of these big boys! Can't wait to see more content with these smokers.
I always filled the water pan while in the pit. A 2 liter works just fine. As time goes on most non trailer mounted offsets made from old air tanks look alike and probably cook the same. I might one day look into a non pipe shaped pit like the LSG has.
Fat Stack smokers is in Southern California where I live. Texas, Georgia, Oklahoma, etc all have great pits but the shipping costs are huge. I’d rather have the fabricator get the money than the shipping company. See Jeremy’s video on how to cut smoking wood before getting a stick burner. Your love of the game is way more important than how wide you can open your billfold.
Pretty much how I think about it. Shipping price would definitely be a top deciding factory for me. In my mind all these pit builders are producing great smokers it's just up to the user to learn and run it properly. If people are producing great bbq using kingford and oklahoma joe offsets I'm sure we can manage on any of these big name smokers.
I'd really like to see how you would go about smoking and timing different types of meat for a family get together ie pork butt, brisket, ribs, flat top steaks etc. all at once. Would also love to see the cleaning process of the smoker and flat top after all is said and done. Thanks for the awesome content!
Biscuits.. seriously considering getting a 120 and I want to see how much of a difference theie is vs like a workhorse pits with has 5°difference from side to side 🤔
This Smoker, both of em, but the 120 especially, is frickin AWESOME! 💯🔥 Just a novice @ outdoor cooking, but I would definitely set aside some time weekly to learn how to operate this beauty.
Jeremy, may I suggest you do everything on One smoker at one time. For example, do Beef, Pork, fish and poultry plus vegetables in one cook to satisfy a complete variety of guests at your backyard party.
Great video Jeremy. Just cooked my first brisket last weekend with your guidance. Thanks for all the helpful videos about BBQ. They have helped me bring the Texas BBQ style up here in Canada 🇨🇦. Cheers 🍻
Ordered mine today can’t wait to test it out in another year was on the waiting list for the Franklin but after hearing your review I went ahead and got me a Fatstack!
Thank you! Exactly what I asked for. Am looking forward to the biscuit energy evenness comparison & the brisket comparison. Likely a great option for those of us in SoCal!
Please create a video performing a biscuit test. I would love to know if it provides stable cooking temps across the bottom grates. Also, please discuss the air flow inside the main cook chamber. Thanks
Put money down on a 80 today. I wanted a offset smoker for years. Think I made a good decision. Can’t wait to see more videos of these because have over year to wait for mine.
Thanks brother!! This I believe will be the perfect one for my needs and features. I would like to see your split chicken on one of these. I tried your recipe and everyone loved it and how most it was. Thanks again
Hey Jeremy, I'm a big rib and chicken cook. If you could demo spare ribs, whole birds, turkey, and hams that would be ideal. Maybe an idea of what it's like to fit foil pans in and see how much usable space is left. I think most of us backyard guys are concerned with traditional barbecue items and holiday meals. These sorts of things are what I spend most of my cook time with. Thank you!
That seems to be a recurring request throughout these comments and I have yet to see any of the top TH-camrs demonstrate a full on backyard cook. I’m looking to upgrade from a pellet grill to an offset and I’ve always got brisket or ribs, chicken, sausage, corn, etc on at once.
Very nice, I have an Outlaw Patio model, Two Big Green Eggs , XL, and Large love them all but these Fat Stack Smokers look awesome, I’ve had my eye on them since you got one . Anything you want to cook is fine, really appreciate your videos.
I have the FS80 gallon on order. In addition to brisket comparisons, would love to know if there are any adjustments to the cooking time/temp or frequency you spray the brisket on the 80 compared to your recommendations in other videos. Would also love to see some ribs cooked on the FS80. Thank you for reviewing the Fatstack smokers!
I need that 120 in my life! I'm sure it cost the price of a small car. And 100%, do some cooks and head to head (Franklin/FatStack) which is best? Thanks Jeremy.
Would be good to see a full back yard cook as in you’re friends are coming over and you’re doing brisket pork beef ribs pork ribs etc all at once Another great video btw Love the channel Bill
Looks great as I am in the process of buying a smoker but this is a ton of money. I don’t see a discount for the first $200 people and the web site looks crashed when you select the smoker ☹️
What's your opinion on the FatStack versus the Franklin? They appear to be pretty similar in price. Wondering if there's one you prefer over the other.
I’d love to see ribs and pork butts as well. Obviously, it would be more wood, but I think it would be interesting to add the Brazos to the comparisons as well. I know it’s in a different class, but getting your honest feedback about how much of a difference it makes would be helpful in making the decision on which direction to go. No worries if it’s not feasible, but wanted to throw it out there. Cheers and thanks for your hard work getting us content! Can’t wait to see the cooks on these bad boys
With fall coming up and inevitably Thanksgiving then Christmas it would be great to see a few videos geared towards that. Smoking a Whole turkey vs spatchcock vs quartered. Smoked sides/appetizers for Thanksgiving Smoked Prime Rib Roast Smoked Whole Ham Smoked desserts even?
Jeremy, I am interested to know your opinion of the square fire box as compared to a ‘traditional’ round? Did you find any differences in maintaining temperature and the smoke produced?
Here's a future video idea... after you use the flat top, show your cleaning g method. Bonus, show what you'd do if it got particularly caked from something. It may seem obvious to you, but I think a lot of people get overwhelmed by cast iron cooking surfaces.
Glad there are more adjustable vents, I wasn't a huge fan of the idea of only using the door as a vent from an earlier video with FatStack. These look great, but I definitely recommend anyone in the market for a custom offset looks into their local options first.
Hello Erica and Jeremy, thank you for continuously educating the BBQ community with your skill full video and also accept greetings from Canada 🇨🇦. Now that formalities are aside I have a unique request for you. Can you try making a video of low and slow BBQing Brisket in a low budget Weber Kettle? I would like to observe and gain experience of how your procedure will work. I know there are tons of videos out there but none I have seen with proper fire management 🔥 with real charcoal in a Weber kettle with low and slow method. I would highly appreciate such video in near future.
Nice! Love your outtakes Jeremy, keep it up! Would love to see a breakfast cooked on the flatop: bacon, eggs, sausage, a pan of gravy, some pancakes, etc. 😁
Great overview as always. I know you mentioned a comparison between the Franklin, be sure to include fuel usage differences. I’d also like to see a biscuit test comparison at 250-275. What’s the grease management like? Any log lighter assist?
“A few dey ketails”…. Love it! These smokers look amazing! Would like to see a smoked Turkey on one of those. Also, any chance that you may do a give-away for one of those super sweet aprons?? ;)
Ive been going back and forth between FatStack and WorkHorse Pits for quite some time now.. this i think sways my opinion a little. But still not sure if its worth almost double the price over WorkHorse.
Those look fantastic. I can't afford to buy one. So I decided to build one. It's not that pretty lol 😆 I'm a month in and almost finished. I love seeing new smokers. The water spout for the pan is a cool idea I may add to the one I'm building along with the prob port. Can't wait to see brisket videos. You are best BBQ TH-camr by far. You inspired me to build an offset and step my game up from a pellet smoker and pit barrel. I can't wait to start making real BBQ.
Well I got about 1500 in mine but that includes purchase of a mig welder and grinder. But in the end I will have 120 gal smoker and tools. Instead of just a smoker. As far as materials I built mine from material I picked up from scap yard and facebook market place. I'm around 800 in materials but could have been less if I were more patient.
@@thomasgillott7833 yes, the equipment is expensive but if you already have it or planning on getting into fabrication it's a no brainer to buy that instead of a completed smoker. So far I've only had to buy the expanded metal and angle iron for the shelves. I also bought oak trailer decking for the front shelf. The rest was temp gauge (Ashcroft), latches and consumables.
Huge fan! Thanks for all your effort. I do, however, have an excellent video idea. We've seen you excell at almost everything. I myseld am considering a 500gal. However, one thing. Please do a video. On exact break down process. How you clean up after. Materials used. Cleaning utensils required.
Re: The FSA 80 model, don't know if someone has asked the question on what is the temperature variables on meat cooking closer to the fire box vs meat cooking at the other extreme of the cooking chamber. Appreciate any input.
Would like to see two turkeys at a time on the 80. And a max rib cook on the 120. Would also love to see the griddle used. This could be a game changer!!!
So curious about the thickness on metal. Much is advertised with LoneStar Grillz (and Franklin too I think) about thickness of firebox and ability to retain heat. Also, while griddle is nice, seems a little dangerous with its direct exposure. LoneStar seems to address this by having a cover which probably mitigates chance of burning yourself inadvertently.
I live in South Florida and would love a smoker like this, but not sure how to store, keep it. Also what to do when it inevitably rains.... A video on that would be greatly appreciated. At this point I think a top shelf smoker is off the table until I can build a covered outdoor kitchen or something
cameronbatko it’s funny you mention that. I have the book. I just thought since he’s friends with the guy from fatstack he’d have insider information on how to build one.
As someone who’s from Russia, living in US, can confirm that there’s a good amount of very, very nicely built smokers, especially commercial ones. Smoked meat culture goes very far back in eastern Europe and is very different from US one.
How about a video on how you clean and maintain your backyard smokers and grills. Considering the amount of use you put them through they tend to get dirty. Thanks.
Jeremy, what are your thoughts on the Lone Star Grillz offset smokers? Specifically, the pipe style offset smokers since they have 0.25” wall thickness. Thanks!
I probably would have gone with FatStack if I lived closer to the West coast. They’re beautiful looking pits I’ve been watching for a while. But since I’m on the East coast, I went with Work Horse pits and am excited/waiting on my order. Who knows, maybe one day if $ goes ok in the next few year maybe I’d buy another, but the shipping costs I know would be insane. Work Horse being in Atlanta really offered reasonable shipping for my location.
![ค้าง (STILL) - GEMINI [ OFFICIAL MV ]](http://i.ytimg.com/vi/Ftxx3hk5vkU/mqdefault.jpg)
Jeremy is on a hunting trip in the mountains right now and will be back in a few days. He told me to comment here and if anyone has a question about the video that I can answer, leave it below and I'll give it a try. He'll catch up on as many questions as he can once he has service again!
You wouldn’t happen to have dimensions on these? I couldn’t find them on the website.
@@andrewcarter1599 I'll check with Eric.
MEAT!!!! Hope he has good luck. Thank you for caring enough to post this
Must be nice!
@@TheBoketoes out enjoying his time? I’m sure it is…
Official. Spoke with Matt at FatStack today. Reservation paid for a 120 and patiently waiting. Jeremy, thanks for all the education and passion around BBQ. Inspires the amateurs like myself.
How much all said and done with shipping?
@@SharetheShred there was a discount for those who are early adopters. On par price-wise with Franklin’s, and depends on what options you want. I am going to LA to pick mine up so don’t know about shipping. Would expect several hundred dollars for shipping.
@@JT_Funk what are you planing to use to haul the pit to your house? I'm still trying to figure that out even tho I already put down the deposite. Lol
@@joek7031 my 3/4 ton and my 16’ flatbed trailer. Or my enclosed trailer….
@@JT_Funk man I wish I had room for a trailer, sadly I would have nowhere to store it being from LA, space is limited..
This isn’t necessarily for these pits, but something my wife has been asking for and I’m curious on your take. Can you do a video on smoked fish? Maybe a how-to, including fish selection.
Foreal bro🤦🏻♂️ smoke fish at 200 they done in 1hour on any smoker..... Dab it with garlic buttter sauce every 15 minutes
hes done one already. th-cam.com/video/sww6CZqZ-gQ/w-d-xo.html
@@scottpaterson9221 🤣🤣🤣
Great suggestion!
Just picked up my FatStack FS120 all I can say is WOW thanks to Matt & Eric over at FatStack. I have done a couple of small cooks so far with unbelievable results. Can’t wait I have a large party in a week to cook for planning 2 Brisket, 6 racks of ribs, 3 pork butts, sausage and more. One thing about this smoker it burns the cleanest fire I have managed, which makes everything else easier.
FS 120 vs Franklin Pit immediately!
Seconded
They look very similar to me
Now please and thank you
Yesterday please!!
throw Mill Scale in the mix too. They may be the ones who build the Franklin not sure
I would like to see a video on how you clean your smokers or the grates specifically. Do you cook on the grates for more than one cook before you clean them?
Look up Chuds BBQ here on TH-cam 👍🏻
Can you add the Brazos to the comparison videos? It would be nice to see how the custom ones stack up against the "entry level nice stuff"
Not even worth comparing. Fat Stakes is a custom smoker.
What a great idea so someone can more easily compare a unit that is double the price. It should 100% blow the Brazos out of the water though.
But it won't be custom anymore. This is looking like a production run.
that water spout is EPIC. great great design idea. what a great build overall
Well, you just killed FatStack's website, congrats!
Honestly the problem still comes down to the price. It would be nice to see some coverage of some offsets at lower price points--$500, $1k, $1.5k (which is about my limit personally).
He did a video on that
Most of his early videos, are on his Old Country Brazos which is in that £1000-£1500 price range
@@johard3688 Right about when I posted this I realized I thought I had seen this from him. I'll have to look again!
@@strengthcoachlondon Yeah, right now that's one on my radar. I'm working on a down payment on a house right now, but that will be among the first major purchases. My $500 Chargriller Champ XD is a bit of a dud. The firebox lid is badly warped. They replaced it and the new door warped within two cooks. They also say "no wood, only charcoal," which defeats the entire purpose of an offset smoker.
@@draskuul if you want to save some money the Pecos is the same size built from them, but thinner metal and no too grate. I have one love it, $400 ish from academy sports
When you do the briskets comparison, can you include fuel consumption difference between the three?
Percentage wise for sure, I know it's Impossible to go by quantity.
Thanks.
I would like to see this too..
I’d love to see a whole smoked grouper made into fish tacos. Love your channel man. Keep em coming
Surprised you have not taken these FatStack Smoker videos down since they have barely produced any FS-80 or FS-120's People have been waiting since Sept 21 (paid in-full) and a year later and still no product or even a production date. Luckily I am not one of them but I can try to help potential new buyers with the warning. FS's facebook page is piled high with unhappy clients that are just sitting around waiting and about $3k short of xmas money. Just my 2 cents
Stole my money, 100% Eric Wech is a crook, fatstack smokers are crooks.
Taking them down would be a beeeotch move. You must be a zoomer.
I really like these griddle features like the LoneStar but they need some kind of drip system for that amount of doe💵
Check out The Metal Guys in Knoxville TN
@@johnrogers8255 Nice thats what im talking about, thanks for the info they look great and functional.
I'm interested in how the FS80 cooks vs. FS120? Let us know about how the two smokers hold temps, wood consumption and final product results. I'd like to see you try multiple things: brisket, pork shoulder, and wings.
Yes please!
All of us really appreciate your dedication to your craft. I would dare say that most of us are not nearly on the scale of smoking that you are (who is?), but we appreciate the insight that you give.
Jeremy, love your videos! It would be great to see a side-by-side comparing the very affordable Brazos to the FS-80 Fat Stack. Cooking area and fire box size comparisons, fire management and temperature comparison, and the most important; comparison of 2 identical briskets smoked on each. Looking forward to more videos!
FATSTACK SKOKERS always putting out some top of the line work in my opinion 🔥🔥🔥
I placed a preorder for a 120 and got one of the first 10 serial numbers. So excited to cook with one of these big boys! Can't wait to see more content with these smokers.
I always filled the water pan while in the pit. A 2 liter works just fine. As time goes on most non trailer mounted offsets made from old air tanks look alike and probably cook the same. I might one day look into a non pipe shaped pit like the LSG has.
Fatstack do octagon smokers as well
Fat Stack smokers is in Southern California where I live. Texas, Georgia, Oklahoma, etc all have great pits but the shipping costs are huge. I’d rather have the fabricator get the money than the shipping company. See Jeremy’s video on how to cut smoking wood before getting a stick burner. Your love of the game is way more important than how wide you can open your billfold.
Pretty much how I think about it. Shipping price would definitely be a top deciding factory for me. In my mind all these pit builders are producing great smokers it's just up to the user to learn and run it properly. If people are producing great bbq using kingford and oklahoma joe offsets I'm sure we can manage on any of these big name smokers.
Bro!!! Place water pan in grill add water with cup when needed🤙🏼 further more where would one get covers for these ginormous smokers/grills
I can only dream of owning a pit that cost over 4 grand. Till then I'll just watch TH-cam video's.
Check out lone star grillz….
Build one
@@blackshirt5530 still expensive
I just drove 10 hours to pick up an Old Country BBQ Brazos smoker and can’t wait to try it out! Only cost $1200
That's a lotta money
I'd really like to see how you would go about smoking and timing different types of meat for a family get together ie pork butt, brisket, ribs, flat top steaks etc. all at once. Would also love to see the cleaning process of the smoker and flat top after all is said and done. Thanks for the awesome content!
Biscuits.. seriously considering getting a 120 and I want to see how much of a difference theie is vs like a workhorse pits with has 5°difference from side to side 🤔
This Smoker, both of em, but the 120 especially, is frickin AWESOME! 💯🔥 Just a novice @ outdoor cooking, but I would definitely set aside some time weekly to learn how to operate this beauty.
Jeremy, may I suggest you do everything on One smoker at one time. For example, do Beef, Pork, fish and poultry plus vegetables in one cook to satisfy a complete variety of guests at your backyard party.
Great video Jeremy. Just cooked my first brisket last weekend with your guidance. Thanks for all the helpful videos about BBQ. They have helped me bring the Texas BBQ style up here in Canada 🇨🇦. Cheers 🍻
through in the Goldies back yard BBQ pitt
Ordered mine today can’t wait to test it out in another year was on the waiting list for the Franklin but after hearing your review I went ahead and got me a Fatstack!
Thank you! Exactly what I asked for. Am looking forward to the biscuit energy evenness comparison & the brisket comparison. Likely a great option for those of us in SoCal!
Please create a video performing a biscuit test. I would love to know if it provides stable cooking temps across the bottom grates. Also, please discuss the air flow inside the main cook chamber. Thanks
A backyard cook for friends with a few different meats, or a holiday one where you smoke a turkey, Ham and some Mac&Cheese.
Great video.
Put money down on a 80 today. I wanted a offset smoker for years. Think I made a good decision. Can’t wait to see more videos of these because have over year to wait for mine.
Cooking Suggestions: Ultimate Rib Showdown!
Baby back versus St Louis.
Memphis Style vs. Texas.
With Texas Crutch vs. Without.
Thanks brother!! This I believe will be the perfect one for my needs and features. I would like to see your split chicken on one of these. I tried your recipe and everyone loved it and how most it was. Thanks again
Just recieved my thermopen in mail yesterday....Thanks Jeremy for always recommending Thermoworks.
Hey Jeremy,
I'm a big rib and chicken cook. If you could demo spare ribs, whole birds, turkey, and hams that would be ideal. Maybe an idea of what it's like to fit foil pans in and see how much usable space is left. I think most of us backyard guys are concerned with traditional barbecue items and holiday meals. These sorts of things are what I spend most of my cook time with.
Thank you!
That seems to be a recurring request throughout these comments and I have yet to see any of the top TH-camrs demonstrate a full on backyard cook. I’m looking to upgrade from a pellet grill to an offset and I’ve always got brisket or ribs, chicken, sausage, corn, etc on at once.
Hey Jeremy, great vid. I'd love to see you review a Workhorse Pits 1975. They're within driving distance from me and I'm considering one.
Same here
Fststacks are nice, but I got the workhorse 1975 which I'm loving!
That griddle addition is such an awesome idea for what seemed like waste space.
Lone star grillz been doing it for awhile now
Love watching your videos. But I have never seen you use a reverse flow stick smoker ???
Just started getting into smoking, so I just bought a used Brinkmann offset to learn on
Very nice, I have an Outlaw Patio model, Two Big Green Eggs , XL, and Large love them all but these Fat Stack Smokers look awesome, I’ve had my eye on them since you got one . Anything you want to cook is fine, really appreciate your videos.
Interested in how even the small one cooks through the chamber particularly the firebox.
Fantastic video, can't wait for the comparison between all of your smokers.
I have the FS80 gallon on order. In addition to brisket comparisons, would love to know if there are any adjustments to the cooking time/temp or frequency you spray the brisket on the 80 compared to your recommendations in other videos. Would also love to see some ribs cooked on the FS80. Thank you for reviewing the Fatstack smokers!
I didn’t even see the 80 on the website. Where did you find it?
nice, same here, I ordered up an 80.
@@Mad_Hat_Stickman you have to call them
I want to know the same
Order one also, how do you guys plan on picking it up, moving service or rent a trailer, and do it yourself?
I would love to see the comparison of three. Thanks for sharing your knowledge
Very nice, I've been looking at the Franklin and Jambo offset smokers now time to compare. Thanks for the video informative as always.
I need that 120 in my life! I'm sure it cost the price of a small car. And 100%, do some cooks and head to head (Franklin/FatStack) which is best? Thanks Jeremy.
$4350 for the 120 and $3800 I believe for the 80
build quality is obvious . work of art
They look beautiful. Love all the features. I would definitely cook LAMB SHOULDER and LAMB RIBS
Great looking pits. Looking forward to the vids.
Would be good to see a full back yard cook as in you’re friends are coming over and you’re doing brisket pork beef ribs pork ribs etc all at once
Another great video btw
Love the channel
Bill
Might be cool to pick up a Workhorse pit as well and do a three way combo!
Looks great as I am in the process of buying a smoker but this is a ton of money. I don’t see a discount for the first $200 people and the web site looks crashed when you select the smoker ☹️
send them an email or give them a call, they'll handle it. They are not in the website business thats for sure =)
@@scottpaterson9221 WHAT IS THE EMAIL?
You mentioned franklins new pit. I would be intrested in learning more about the 2, maybe a side by side comparison (walk through and cook)?
What's your opinion on the FatStack versus the Franklin? They appear to be pretty similar in price. Wondering if there's one you prefer over the other.
I’d love to see ribs and pork butts as well. Obviously, it would be more wood, but I think it would be interesting to add the Brazos to the comparisons as well. I know it’s in a different class, but getting your honest feedback about how much of a difference it makes would be helpful in making the decision on which direction to go. No worries if it’s not feasible, but wanted to throw it out there. Cheers and thanks for your hard work getting us content! Can’t wait to see the cooks on these bad boys
With fall coming up and inevitably Thanksgiving then Christmas it would be great to see a few videos geared towards that.
Smoking a Whole turkey vs spatchcock vs quartered.
Smoked sides/appetizers for Thanksgiving
Smoked Prime Rib Roast
Smoked Whole Ham
Smoked desserts even?
I love the water pan port. But over 4k.... idk. I'm still looking at workhorse or TMG pits
I was also checking out Workhorse / Primitive Babe as well, I ended up pre-ordering a FatStack a few weeks back.
Jeremy, I am interested to know your opinion of the square fire box as compared to a ‘traditional’ round? Did you find any differences in maintaining temperature and the smoke produced?
Beautiful looking smokers
I always enjoy these videos.
Here's a future video idea... after you use the flat top, show your cleaning g method. Bonus, show what you'd do if it got particularly caked from something. It may seem obvious to you, but I think a lot of people get overwhelmed by cast iron cooking surfaces.
Glad there are more adjustable vents, I wasn't a huge fan of the idea of only using the door as a vent from an earlier video with FatStack. These look great, but I definitely recommend anyone in the market for a custom offset looks into their local options first.
shipping costs are insane now. Had my local shop build my dream offset and didn't pay a dime for shipping.
I was wondering what you think of the Pitts and Spits offset smoker’s? How do they stack up against these other offsets? Thank you!
I would like to see a Workhorse 1975 vs. 120 Fat stack challenge.
Hello Erica and Jeremy, thank you for continuously educating the BBQ community with your skill full video and also accept greetings from Canada 🇨🇦. Now that formalities are aside I have a unique request for you. Can you try making a video of low and slow BBQing Brisket in a low budget Weber Kettle? I would like to observe and gain experience of how your procedure will work. I know there are tons of videos out there but none I have seen with proper fire management 🔥 with real charcoal in a Weber kettle with low and slow method. I would highly appreciate such video in near future.
Nice! Love your outtakes Jeremy, keep it up! Would love to see a breakfast cooked on the flatop: bacon, eggs, sausage, a pan of gravy, some pancakes, etc. 😁
Great overview as always. I know you mentioned a comparison between the Franklin, be sure to include fuel usage differences. I’d also like to see a biscuit test comparison at 250-275. What’s the grease management like? Any log lighter assist?
“A few dey ketails”…. Love it! These smokers look amazing! Would like to see a smoked Turkey on one of those. Also, any chance that you may do a give-away for one of those super sweet aprons?? ;)
Ive been going back and forth between FatStack and WorkHorse Pits for quite some time now.. this i think sways my opinion a little. But still not sure if its worth almost double the price over WorkHorse.
Im on the same boat. Consider delivery time... Workhorse pits seem to have less waiting time.
Those look fantastic. I can't afford to buy one. So I decided to build one. It's not that pretty lol 😆 I'm a month in and almost finished. I love seeing new smokers. The water spout for the pan is a cool idea I may add to the one I'm building along with the prob port. Can't wait to see brisket videos. You are best BBQ TH-camr by far. You inspired me to build an offset and step my game up from a pellet smoker and pit barrel. I can't wait to start making real BBQ.
I have been thinking about building one too and wonder what you materials cost was?
I did the same thing. There was no way I could drop $1000's on a smoker with a family & blue collar job. I have about $300 into mine so far.
Well I got about 1500 in mine but that includes purchase of a mig welder and grinder. But in the end I will have 120 gal smoker and tools. Instead of just a smoker. As far as materials I built mine from material I picked up from scap yard and facebook market place. I'm around 800 in materials but could have been less if I were more patient.
@@thomasgillott7833 yes, the equipment is expensive but if you already have it or planning on getting into fabrication it's a no brainer to buy that instead of a completed smoker. So far I've only had to buy the expanded metal and angle iron for the shelves. I also bought oak trailer decking for the front shelf. The rest was temp gauge (Ashcroft), latches and consumables.
That's good to hear and about what I was thinking. Hopefully I can find a friend to borrow a welder from!
Love the bloopers my man oh and great video bro.
Huge fan! Thanks for all your effort. I do, however, have an excellent video idea. We've seen you excell at almost everything. I myseld am considering a 500gal. However, one thing. Please do a video. On exact break down process. How you clean up after. Materials used. Cleaning utensils required.
Re: The FSA 80 model, don't know if someone has asked the question on what is the temperature variables on meat cooking closer to the fire box vs meat cooking at the other extreme of the cooking chamber. Appreciate any input.
This is awesome @madscientist; it’s exactly what I wanted!!!!! Can’t wait
Would like to see two turkeys at a time on the 80. And a max rib cook on the 120. Would also love to see the griddle used. This could be a game changer!!!
So curious about the thickness on metal. Much is advertised with LoneStar Grillz (and Franklin too I think) about thickness of firebox and ability to retain heat. Also, while griddle is nice, seems a little dangerous with its direct exposure. LoneStar seems to address this by having a cover which probably mitigates chance of burning yourself inadvertently.
How does the fat stack 80 stack up against the brazo??
Can’t wait for the follow up video
I was hoping you'd talk about the valve coming off the bottom of the 120, is that just a grease drip or is that something for cleaning?
Is the 80 capable of running a low enough temp to do cold smokes? I’m a big fan of lox and would love to know if the 80 can accommodate low temps.
I live in South Florida and would love a smoker like this, but not sure how to store, keep it. Also what to do when it inevitably rains.... A video on that would be greatly appreciated. At this point I think a top shelf smoker is off the table until I can build a covered outdoor kitchen or something
Have you used, have, or can you try to use and compare Workhorse and Primitive Pits smokers?
Great looking smokers
These really need some kind of ash pan, imo.Jeremy ,do a video how to clean it out.I'm totally sold.
I think you should get a “How to” build your own smoker series going.
Alan’s welding, you tube
Franklins BBQ book has a how to make a smoker in it.
I second that motion
cameronbatko it’s funny you mention that. I have the book. I just thought since he’s friends with the guy from fatstack he’d have insider information on how to build one.
Googily Moogily i have a 250 gallon someone was supposed to build for me for not that much money but they backed out.
These things are sweeeet! Great review
Jeremy, could i invite you in Russia? You can test our smokers, i think it will be great content. It s not a joke.
No
As someone who’s from Russia, living in US, can confirm that there’s a good amount of very, very nicely built smokers, especially commercial ones. Smoked meat culture goes very far back in eastern Europe and is very different from US one.
Great looking smokers...
How about a workhorse pit walkthrough? You can use mine 😂
Have you considered do a review for the lone star grillz offsets?
Yes, i too would like him to do a review on the Lone Star Grillz Offset smokers like the 20"x42" and the 24"x36"
I just put down a deposit for the FS-80. I'm pretty excited!
How about a video on how you clean and maintain your backyard smokers and grills. Considering the amount of use you put them through they tend to get dirty. Thanks.
Can you do a video on maintenance/cleaning of the smoker?
Jeremy, what are your thoughts on the Lone Star Grillz offset smokers? Specifically, the pipe style offset smokers since they have 0.25” wall thickness. Thanks!
Im a simple man .. when i see new vid from mad scientist bbq i click
Do these have or need a tuning plate to keep temp even across the grates?
Collector test would be great content.
I probably would have gone with FatStack if I lived closer to the West coast. They’re beautiful looking pits I’ve been watching for a while. But since I’m on the East coast, I went with Work Horse pits and am excited/waiting on my order. Who knows, maybe one day if $ goes ok in the next few year maybe I’d buy another, but the shipping costs I know would be insane. Work Horse being in Atlanta really offered reasonable shipping for my location.