I think you're getting different temps throughout the chamber because you're leaving the smokestack damper too wide-open. You need to control the airflow, via the draft damper and the intake damper more closely, along with fire managment, and the whole pit will settle down into a more even cooking temp. Not meant to be a criticism. We can all make better use of our cooking tools by dialing in details than just running and gunning. That smoker is capable of some pretty great things. Dig in further and it will amaze you. Love the content. Thanks for your efforts.
Hey my brother, thank you for your advice on the last vid, like you I have a lot of smokers( 12 ) and am still always looking for the next best thing, love your work and those tri tips look amazing
Looks like you have the fire management down already and what a great cook! My current favorite on my 1975 is smoking 3.5 inch ribeyes for about 2 hours, then searing them on the cowboy grill.
Put a probe about ten inches left of the right gauge and you'll get a reading considerably hotter than either left or right Tel-Tru. This hotspot will move farther left at higher temps and farther right at lower temps. That's the nature of most offsets. Nothing wrong with it. It's just what it is. Love those reverse seared tri-tips!
Dski, why didn't you use a meat thermometer so you would know the temperature without opening the smoker...also, you should do a short rest on whatever meat you're reverse searing after smoking but before searing to stop the temperature from rising too much on carryover. At least that's what I've found works best for me.
I put my order in 3 days ago for a 1975t. Keep these videos going to keep the excitement fresh! Cant wait. ...How long was the wait? I still havent got an estimate yet.
Tri tips ALWAYS creep up on me in temps worse than any other meat haha I don't know what it is. I see it happened here but it still probably tasted great
@@gilbertsaucedo2051 That's what happened to me Gilbert. That and the fact that I really love many of the smokers and grills out there and truly enjoy mastering each one! The need for more capacity is a good problem to have. It should equate into more revenue over time. Have a great weekend!
Let's see here,I have to go out and spend $3500 to buy a workhorse pit to smoke $30 worth of pork.? But if I buy a much cheaper smoker for around $500 ,I would have 3k towards my ribs and bbq. Thanks for the easy decision,its not the pit that makes the good bbq,it's the pitmaster who does.
There's definitely a good group of grills at the $500 price point. I agree, it's not the grill but the grill master. If you don't have the skills, it doesn't matter how much the grill costs, the food will still not turn out right.
@@DskiGrillz I try to tell one of my 75 yr old relatives that it's the pitmaster that knows how to cook bbq, they tell me it's just a pork shoulder and put some salt and pepper on it and cook it and if it turns out kinda tough that's just the way it is,I can't even explain the tested and true methods of what works,these elderly people are so stuck in their ways it becomes very annoying to try to explain anything to them,they just dont want to hear about it unless it's their idea,even though it does not turn out well,unless a leather taste is what your after.
Thanks for sharing your preference for beef temp. I cannot get my wife to eat beef that's not cook above 150 degrees. She was raised eating beef medium-well to well-done. Wasn't ruined, exactly very tender and delicious. Thanks for checking out the video.
Man that pause before that second bite said it all
Ordered my 1975T last week. Cant wait. Your setup looks so nice, brother.
great cook brotha! I can't wait any longer. I will receive mine approximately February 2023.
I wish my wife allow me to have that many grills 🥰🥰 phenomenal cook as always brother
Those did turn out pretty good!!
Thank you!
Great video Dski - Workhorse has been on my short list - super happy to see your videos on it.
When I use the PLOWBOYS BOVINE BOLD on beef ; I typically add a lil bit more pepper .. Great tri tip cook Dski
Excellent cook! I am trying to maneuver my way, with a wife consent to pull the trigger on a 1975. I WANT ONE!
Its better to ask for forgiveness then permission....😄
@@edgarner71 YEP.
Just came across this channel thank I found my favorite TH-cam channel
I rarely crave tri-tip but damn i really want some now. Great cook!
Awesom tri tip cook my friend……that will be my next pit also!!!! Love me some tri tip!
That’s Awesome Robert. Happy 4th of July!
@@DskiGrillz you as well my friend!
I think you're getting different temps throughout the chamber because you're leaving the smokestack damper too wide-open. You need to control the airflow, via the draft damper and the intake damper more closely, along with fire managment, and the whole pit will settle down into a more even cooking temp.
Not meant to be a criticism. We can all make better use of our cooking tools by dialing in details than just running and gunning. That smoker is capable of some pretty great things. Dig in further and it will amaze you.
Love the content. Thanks for your efforts.
Love the grill excellent video I need to try some tri tip.
That pit just looks cool with the wagon cart.
Great video Dski. Those tri-tips looked amazing. It's been a while since I've cooked those but now I want some.
Hey my brother, thank you for your advice on the last vid, like you I have a lot of smokers( 12 ) and am still always looking for the next best thing, love your work and those tri tips look amazing
Looks like you have the fire management down already and what a great cook! My current favorite on my 1975 is smoking 3.5 inch ribeyes for about 2 hours, then searing them on the cowboy grill.
I might have to try that next Mike! That sounds remarkable. Have a good weekend.
Man that Weber summit kamado is feeling awful lonely. Lolololololol
It's gonna get some love real soon! Lol
Another Awesome Video Brother
Great Video Impressive results. Congrats on 16.4 subs
Thanks John!!
Put a probe about ten inches left of the right gauge and you'll get a reading considerably hotter than either left or right Tel-Tru. This hotspot will move farther left at higher temps and farther right at lower temps. That's the nature of most offsets. Nothing wrong with it. It's just what it is. Love those reverse seared tri-tips!
Awesome advice Bill. I appreciate the feedback!
@@DskiGrillz Glad I could help. Keep these videos coming! Great content!
@@billbryant1288 Will do!
Dski, why didn't you use a meat thermometer so you would know the temperature without opening the smoker...also, you should do a short rest on whatever meat you're reverse searing after smoking but before searing to stop the temperature from rising too much on carryover. At least that's what I've found works best for me.
Where can I get that workhorse? Loving you’re vids Bro. BBQ 🍖
www.workhorsepits.com/
I put my order in 3 days ago for a 1975t. Keep these videos going to keep the excitement fresh! Cant wait.
...How long was the wait? I still havent got an estimate yet.
Took 8 months from order to delivery. Painful but worth it.
Tri tips ALWAYS creep up on me in temps worse than any other meat haha I don't know what it is. I see it happened here but it still probably tasted great
Wow! How many pits do you have?
12 currently and if my wife has something to say about it...indefinitely..lol
What u do with ole hickory pit
Still have it. I cooked 6 slabs of ribs on it last week. I will get more vids out on the Ole hickory soon!
Love ur videos and ur cookers I'm building up slowly doing a little catering I'm at the point where I need more capacity
@@gilbertsaucedo2051 That's what happened to me Gilbert. That and the fact that I really love many of the smokers and grills out there and truly enjoy mastering each one! The need for more capacity is a good problem to have. It should equate into more revenue over time. Have a great weekend!
Let's see here,I have to go out and spend $3500 to buy a workhorse pit to smoke $30 worth of pork.?
But if I buy a much cheaper smoker for around $500 ,I would have 3k towards my ribs and bbq.
Thanks for the easy decision,its not the pit that makes the good bbq,it's the pitmaster who does.
There's definitely a good group of grills at the $500 price point. I agree, it's not the grill but the grill master. If you don't have the skills, it doesn't matter how much the grill costs, the food will still not turn out right.
@@DskiGrillz I try to tell one of my 75 yr old relatives that it's the pitmaster that knows how to cook bbq, they tell me it's just a pork shoulder and put some salt and pepper on it and cook it and if it turns out kinda tough that's just the way it is,I can't even explain the tested and true methods of what works,these elderly people are so stuck in their ways it becomes very annoying to try to explain anything to them,they just dont want to hear about it unless it's their idea,even though it does not turn out well,unless a leather taste is what your after.
You ruined that beef,,,way overcooked. Internal temperature should not excide 130.
Thanks for sharing your preference for beef temp. I cannot get my wife to eat beef that's not cook above 150 degrees. She was raised eating beef medium-well to well-done. Wasn't ruined, exactly very tender and delicious. Thanks for checking out the video.