Thank you for putting the content out you make it look easy, I'm just starting with my 1975 I haven't even seasoned it yet but that will happen very soon, doing the research now. Thanks for the info
Just cooked first brisket on new 1969. Lots of rendered fat in the cooker. Hard to imagine what six will do. You must have your pit slightly elevated on the fire box end to push grease towards the clean out drain. Even the new dam won’t stop that quantity. THANK YOU for commentary regarding leveling pit. Helped this newbie.
I do have my pit elevated .I have a jack underneath the fire box,I almost had a grease fire when I just started cooking on it.i have a drain on the other end of the cooking chamber and a bucket to collect rendered fat.
Killer video as always. I'd love to see what you do with your left overs in the freezer. Since I got my 1975, the meals I create out of the leftovers is what wins the family over, especially my wife when we're making delicious meals 7 days a week and not going out to eat.
The cooking area of a Fatstacks 120 and a Workhorse 1975 area almost the same. 47”x23” main grate for both. 48”x17” upper grate for the Fatstack and 40”x15” for the Workhorse.
Hey man great vid. Are you having issues with rust? Do you use cover? I see some rust patches or is it wear and tear? I’m thinking of getting a 1975 but don’t have the time to baby it between cooks. I thought as long as there is a cover it was all good…
I live in Florida,even with the cover..this thing still rust.nothing major though.just apply a coat of any oil when it’s hot and you should be good 👍🏽👍🏽
Great video! Thanks for sharing that experience! Did you need to use more wood to cook 6 brisket’s or is it the same as cooking one brisket? Did you need to add more wood more often?
Awesome smoker and great cook!!! I’m in central Florida too and can only find my pecan wood at academy sports. Where do you source yours? Keep up the great work!
I heard you in central Florida! Might letting me know where you source your wood from? I’ve got some wood from someone on Facebook says it’s 6 months old reads about 20-25 % moisture but can’t know what I’m looking for.. seems like you have good amount of wood and love to know if you have that trustworthy wood person
FB market place... as long as it's not rotten wood or pine wood, you are good.Seasoned wood should be lighter and darker color and if you use a moisture meter ...it should be under 20% to burn clean. The most common wood around here is live OAK or water oak. I prefer live oak and it's easy to find. pecan is good too.find a tree service guy and he most likely sell fire wood.good luck
Awesome video, I have the pit but not nearly the skill. What is the heat deflector you have added on the far right? Do you use it always now or just when you have the pit loaded?
The fat on the briskets look pretty rigid/firm during your trim. Are you trimming semi-frozen? If so, how long do you let them defrost and do you find it to be easier?
Good question! dish detergent and warm water with a cloth .then some peroxide to sanitize afterwords.i m not to worried about beef on wood.Poultry on the other hand is very dangerous ...that's why I have a separate cutting board for that.thank you for watching 🙏🏽🙏🏽🙏🏽
