Nice set up. Have to respect a man who takes pride in what he has. You should build a pergola over the workhorse with 5 foot eaves. That should save you from normal rain. High winds. You should not be bbqing unless you build those metal sheds around it. Competitive edge products has the perfect size 11x18. Then you have room to store wood and dry wood during your cooks. Great job!!!
Haven’t seen any LSG videos gonna subscribe to watch for em. Something happen with the pit or just don’t need to fire it up lately? Thinking about getting one non trailer.
Thanks for sharing the process. I was wondering if you started your business at home or one of those kitchens that you can rent. Would it be better for someone open up a kitchen for rent or restaurant?
Looks great! I would have added that wood earlier, at a certain temp the roast won't take on smoke. I might have to find one of these for mine. I don't know if I would have bothered to truss it since it's not seperated.
You have very organized methods. That's successful to consistant repeatability. Clean kitchen. Organization around your cooking area, everything planned out. Excellent!!!
Hey boss first time seeing your channel from this video.❤ I’m thinking damn if he’s got an ole hickory pit then I better check and see if I can spy on this dude a lil bit😂 well I’m subscribed now I see you got plenty of stuff going on in your channel
@@BigStevesGlassBoxes I was cooking indirect with three gas burners being used on the right side of the grill. Once the steaks reached above 125f, I turned off the burners on the right side, fired up the burners below the charcoal to sear off the steaks. Thanks for checking out the video.
Just got ours this week. Trying the gas first before graduating to charcoal. Doing skirt steaks and chicken thighs and this grill is amazing. But for anybody with a grill, buy a BBQ Daddy brush. I could not believe how easy it made cleaning my new grill!
It's been about four years but is wasn't cheap. Definitely commercial grade and for me, it's paid for itself many times over for large catering events.
I have a 500 gallon pit similar to your but I could barely get the smoker flavor I want. I have smoked with oak, cherry, apple ,hickory.I was told that these smokers don't produce a ton of smoke flavor like a 1000g offset. what do u think?
@@steelcitybullyz1726 I haven’t experienced a lack of smoke flavor and wish I had a 1,000 gallon to compare to. What treat it must be to cook on that baby!
That's correct, there are trays under the grates for charcoal or wood. The grill is a hybrid which allows you to use gas, wood, or charcoal. Very versatile and a pleasure to cook on. great question!
Thank you for the video. Would you mind explaining how to change the battery, in case that's the problem, before I order a new ignition switch set? I'm having trouble finding info on how to do that.
Great video! Love John Henry's Pecan Rub. I just ordered some more. How are things going with the Work Horse Pits? I'm looking at getting the 1957 in the near future.
@@kimandjasoninflorida It’s going well this pit is amazing! Having it now for over a year or so, it is a pleasure to cook on because i know truly understand how to set up the fire, regulate the temps, and enjoy the awesome final results. you cant go wrong! I would definitely move forward with the purchase of the 1957. If you do so, let me now how it goes. Take care.
@@leonpjhb I haven’t found a Santa Maria attchement for the summit unfortunately. If you know of one, please let me know. I’m sure it would be awesome.
@@904nole It works well for low and slow cooks like brisket and ribs but I remove it for higher temp cooks like chicken to have the ability to add more wood and sustain 300F and above.
