I want one of those smokers so bad. I bought the same gateway you have and I love it. Now I want one of those 1975’s. My wife wants me to stop looking at you’re videos cause I keep buying things you have lol, This 1975 is so nice!

@luvyesmusici4886

2 жыл бұрын

LOL about the Mrs..

Love the tires and mobility of the smoker - putting it on the wish list for sure!

Loaded her down for the maiden voyage! So fun. I love it!

@DskiGrillz

2 жыл бұрын

Thanks Justin! Boys and their Toys!!!

@BabyBackManiac

2 жыл бұрын

@@DskiGrillz lol

Love the enthusiasm!

you're awesome man. love your energy and effort as well as expertise. Your videos calm my anxiety down and I appreciate you very much.

@DskiGrillz

2 жыл бұрын

Thank you!!!

That is a nice grill. Chicken looks great too. Thank you for sharing.

After seeing Dski use this grill, the giant lonestar, and others in his collection, yeah he has more money than me lol. Keep up the good work Dski, you are doing the Lord’s work!

@DskiGrillz

2 жыл бұрын

God bless you! Thanks 🙏

Hey Dski! That looks like an awesome pit, the chicken looks amazing! Can't wait to see how it cooks other meats! 👍🏾

I'm considering buying this pit. Looks like you've had fun with it! 😎

Awesome first cook on the Workhorse. You make it look easy!

@DskiGrillz

2 жыл бұрын

Thanks Ron!

hey man. great set up. videos get better all the time. thanks for keeping the channel up.

Awesome video!

Looks awesome. Great first cook.

@DskiGrillz

2 жыл бұрын

Thanks Wayne! Loving this one!

Looking Good!!!

That chicken looks GREAT!!!

Nice work… 🔥🔥🔥

Damn good job on the chicken. My mouth was watering watching this video

Good job brother 👌 👏

beautiful chicken bro! that cooker is amazing! I want it!

mmmm chicken. great job!

Great video! Congrats on your new offset!

@DskiGrillz

2 жыл бұрын

Thanks Armando..

Another Great Video Brother

Nice first cook. Chicken looks great. I’ve been loving my 1969 too. Hit you with a sub and looking forward to seeing more cooks on your 1975

@DskiGrillz

2 жыл бұрын

Thanks Jafron!

Thank you for this. I’m trying to decide this vs the trailer version.

Great video btw

This is making me so hungry

Great cook, Chicken looked great! Congrats on the new pit. Be sure to check and see if your thermometers are calibrated and working accurately, as on that pit you can definitely get more stable temps across the cooking surfaces. Also playing with the damper (closing it down some, as this pit draws great) as well as moving your fire back farther in the firebox (closer to the door) and playing with different size splits, no doubt you will get that cooker very consistent temp wise. Just takes a little time to learn the new cooker.

@DskiGrillz

2 жыл бұрын

Thanks for the feedback. Already working with different size splits me have immediately notice a big difference.

Hey Dski just found your channel. Great video and explanation! I would love to have seen a seasoning video. Also maybe in the future, how you clean up the smoker and some shots of the fire during the cook. Keep it going!

Good vid!

That grill just looks badass! If I were in catering and doing a lot of chicken, I'd check out one of those chicken flipper grills like meadow creek makes.

Damn, I smell that cook in my living room. I'm reaching in my lazy boy side pocket for a chicken leg! Keep it up son.

Chicken looks great

Nice pit ! Chicken looks great. I love BBQ chicken.

Awesome Workhorse Smoker I gotta get me one 😊

@DskiGrillz

Жыл бұрын

It's a great smoker. Thanks for checking out the video!

@twanmca106

Жыл бұрын

@@DskiGrillz Hey , Thank you for having the time to share

Great cook Dski.. Looking forward to see some ribs,tri-tip's & briskets & also searing a steak & possibly tri-tip.. I wld LOVE to b ur neighbor.. Keep up the good work brother ✌

@DskiGrillz

2 жыл бұрын

Stay tuned DeWayne!! I’ll posting some awesome videos soon…

Pretty good👌🏾👍🏾💪🏾

Chicken looked delicious, great color. The Pam is an old trick I use every now and then. Great video!!

@DskiGrillz

2 жыл бұрын

Thanks Cecil!

Love watching the video on these pits but a little stack adjustment and intake adjustment and I bet you can get it dialed in perfect and if not calibrate your gauges and will be watching for more of your cooks ,

They claim at workhorse to get a 5° difference from right to left. Ive heard to pull the fire towards the firebox door and it will heat more evenly at the low temps like 225-275. Im getting one of these this winter im thinkin. Love these pits. Thanks for the video. I been making chicken thighs like crazy lately on the pellet smoker. But these real offsets are what ive dreamed of having for years.

@DskiGrillz

2 жыл бұрын

I'll give that a try..Thanks for the feedback!

Chicken came out Nice. The only thing the 1975 is missing is a grease dam so grease doesn't go back into fire box and then you can also use water in bottom. I know you can make sure grease drain is on low side but I know lonestargrillz and Shirley offsets have them. Very well built pit, Congradulations

@DskiGrillz

2 жыл бұрын

Thanks John! I saw from another channel where a guy had jacked up the fire box side to ensure drainage towards the drain plug side. I will definitely keep an eye out. Have a good weekend!

Nice grill those birds looks great,I have the same problem with my Oklahoma joe the temp is always lower so I rotate no biggie, you may want to leave some space on that end. Hey everything looks great

I never knew the pam spray crisp trick! I’ll give that a go 🍗

@DskiGrillz

2 жыл бұрын

It works very well! Thanks

I'm glad I saw this video 👍🏽I have the old country pecos smoker and even though I just cook for me and my family it's a decent smoker for the price, I use to get frustrated without moving chicken around in hopes that it will be a smooth and even cook but after watching the good job that you did on your chicken you've made me realize that that's a normal process of having to move and rotate chicken around 👍🏽👍🏽👍🏽thanks alot 🙏🏽are you a big fan of the suckle busters seasonings? I might get the cluckers dust, spg, and 1836 beef seasoning this weekend 👍🏽

@DskiGrillz

6 ай бұрын

I’m a huge fan of suckle buster chicken dust. i haven’t tried the others because I’m very loyal towards the results I get from Heavenmade products “It’s incredible” all purpose seasoning. If you haven’t tried it, you must give it a try. Thanks for checking out the video!

Looks so good I shouldn’t have watched while hungry I will eat rice dipped in bbq sauce now

@DskiGrillz

Жыл бұрын

LOL!!! That’s too funny 😂 Thanks for checking out the video.

I would NEVER spray PAM on food for color.

You must be hungry…I like the new music.

@DskiGrillz

2 жыл бұрын

Thanks Herman! I made the larger amount for a catering event. As for the music, I wanted to try and freshen up the intro. Thanks for the feedback.

Congrats on your first cook! Couple things, most importantly I'd be checking the calibration on your pit probes. Outside of firing it up and when I ramp up the temp, I can easily get 5 - 10 degree difference (sometimes 3) from left to right. I find the top rack is 30-50 degrees hotter at all times, depending where I am in the cooking process. Also, I wondered if you had the top rack with the catch in place? You should be able to pull it out and not have to hold it no problem. Again, congrats on the first cook! Just wanted to try and share some helpful info.

@DskiGrillz

2 жыл бұрын

I appreciate the feedback. I already checked out your top 10 fire management video. It was very helpful! Thanks

@OffsetRookie

2 жыл бұрын

@@DskiGrillz No problem. Glad to hear it. Thanks!

I don’t know if this idea has been presented in the comments but I think it would make it a lot easier to split the grates into 4 sections if possible, so that instead of moving pieces of chicken around you just move the grates around instead. Beautiful cooked chicken by the way looks amazing!!!

@DskiGrillz

10 ай бұрын

I really like that idea. My Lone star 24" x 84" trailer pit has that set up and it works great if you ever need to move a section as opposed to moving the protein. Maybe Workhorse will put this in future iterations of this smoker. Thanks for sharing!

Like what I see 👀 🙏🏾👏🏾👏🏾👏🏾

Great video! Chicken looks great! I'm getting ready to buy either the 1975 or the fat stack 80/90. I'm leaning more towards the 1975 because of the larger firebox and the cowboy grill. I'm assuming that bottom rack doesn't pull out, which is kind of a bummer, but the pit looks really well built. Thanks for a great vid

@DskiGrillz

10 ай бұрын

Correct, It doesn’t pull out. The smoker is awesome though and performs flawless.

Another great video Dski... I always love the knowledge and the positive nature of your videos... my only question is what you do w all them legs? 🤔🤔😂🤣

@DskiGrillz

2 жыл бұрын

Had a catering event and was able to serve quite a few people; alongside with brisket and ribs. Thanks for checking out the video!

I’ve had my 1975 for a few months now. Mine is normally 250° across the bottom and in the neighborhood of 300° across the top. However, I haven’t loaded mine up for one big cook yet.

@DskiGrillz

2 жыл бұрын

Thanks for the feedback. Now that I have been dialing in my split size, I’ve noticed considerably closer temps across the chamber. Loving this smoker!

That would annoy the hell outa me having to rearrange my food, I have an Aussie one of similar size and it’s so well balanced right across the entire length of the offset, I’ll post a vid of it next weekend, also has the biggest thermometers I’ve ever seen on an offset

You in Texas... Cool!!!

Badass pit man. Want one

Did the chicken quarters come separated or did you cut them before cook. I like to keep them together for cooking. May take a bit longer to get them done. But it's only half the turning and moving around when you grab them.

@DskiGrillz

2 жыл бұрын

They came separate Duane. Thanks for checking out the video.

What length sticks were you using for the cook - 10 to 12 inches ?

@DskiGrillz

2 жыл бұрын

Yes. The only issue was My splits were to thick. I should have cut them in half and it would have helped regulate the temps much better. Live and learn.

So in your video about receiving this pit you said you used pliers to get the temp gauges straight, you may have messed up the calibration. Also temp your meat before moving, don’t rely on a temp gauge. Great pit

Great stuff!!! Keep it up. Really enjoying your content. As another 1975 owner, I have to ask if you tested the calibration of your thermometers? I tested mine and only two of the four were correctly calibrated. The reason I ask is because once heated up and steady, my lower rack will stay within five degrees of each other. The top has the same difference but about 25 degrees higher than the bottom.

@DskiGrillz

2 жыл бұрын

I haven't checked Ryan. From other You-tubers I did see closer tolerances from one side of the pit to the other. I just blamed it on being a newbie to this offset and figured it was related to fire management. I'll check the gage calibration. Thanks for the tip!

another great cook! Are there tuning plates you can use to help temp management?

@DskiGrillz

Жыл бұрын

Not that I’m aware of. Getting a lot better with even temps since cooking more. Thanks

I love the look of those Pits, and I really like those offroad wheels. Do those pull easily across the lawn? I have a homemade pit but I have castors that make it hard to move. I am contemplating either putting it on an axle to pull over the road or coming up with some wheels like that somehow to move it around easier. Chicken looked great!

@DskiGrillz

2 жыл бұрын

It moves effortlessly across the lawn. Even with rough terrain.

Looking good, what type of mic do you use for your videos you sound really clear.

@DskiGrillz

2 жыл бұрын

I use a Rode mic and Sony ZV-1. Seems to pair well together. Thanks Steve!

I love the flavor that good smoke puts on Chicken, but I haven't been able to figure out how to smoke it without the skin turning to leather.

@DskiGrillz

2 жыл бұрын

The best way is to smoke at around 225 to 250 for about an hour. That will help render the fat. From there crank up the heat to 325 for the remainder of the cook to crisp up the skin. This should help you get bit through skin.

Now that you've had more time to use the pit, are the temps still showing the same pattern side to side? In this video there's about an 80 degree difference from firebox to stack on the lower grate. Has that changed or is it still the same? Thanks.

@DskiGrillz

Жыл бұрын

This was strictly user error. Once I played around with different split sizes, the temps even out throughout the cooking chamber. Awesome smoker.

Chicken is a totally different kind of cook I did a 600 piece chicken cook and I was steadily moving chicken around looks good

@DskiGrillz

2 жыл бұрын

600 Pieces is very impressive!!! I want to be like you when I grow up!! Lol 😂

Love the videos, getting a 1969 for myself soon. What do you do about a grease bucket? The drain looks like it sits right over the axle, and I don’t see a hook for a bucket?

@DskiGrillz

Жыл бұрын

Hi Mikal, As of now I use a scrapper after each cook once it cools and remove the built up grease. Honestly, I haven't had much time to explore better solutions. Once I do, I'm sure it will be some form of a ball valve that I can angle in some fashion to drain the grease. Congrats on getting the 1969. Workhorse makes some amazing high quality pits!

I like the video and the content. But i have to ask, why the pam spray? Does the color get affected with or without the spray?

@DskiGrillz

2 жыл бұрын

The Pam spray protects the color and also helps with achieving crispy skin. Been my go to for years now. Works well.

Ive always wanted one of these but fear I will have a problem finding the lumber

I've seen several of your videos and you've cooked on this pit, a lone star 84' pit, and the weber summit. Do you use all 3 or have you sold any since getting the 1975? If you still own them all, which is your favorite? I'd like to get the 1975 and Summit but really cant justify having both for my needs.

@DskiGrillz

Жыл бұрын

I still have them all. The most versatile and quickest to cook on is the Weber Summit. That grill can do it all. The trailer pit is primarily for smoking large amounts of food/catering events. The 1975 is excellent as well. It’s my go to for smoked chicken and Tri Tips. Hope this helps.

Looks good. Trying to decide which pit to get. Looking at the 1975, Franklin, TMG Volunteer and Mill Scale 94.

@DskiGrillz

Ай бұрын

All quality pits, can't go wrong either way. It might boil down to lead time and price. Let me know once you decide.

@kain9407

Ай бұрын

@@DskiGrillz No ready to pull the trigger yet but I'm 99% sure I'm getting the Mill Scale 94. I'm about 4 hours from Lockhart so I can pick it up in person.

How many splits do you have to burn at one time to keep that big ol' thing up to temp? Thanks!

@DskiGrillz

Жыл бұрын

I start with 4 or 5 to produce a good coal bed. After that, It only takes one split every 40 to 45 minutes. Very efficient smoker.

since you can't pull out the bottom rack, did you consider getting a half rack for the top so can get to the meat on the bottom easier?

@DskiGrillz

2 жыл бұрын

Never considered. I didn’t know there was an option for a half rack. Not a big deal for me just have to be a little cautious. Have a good night.

thanks for the video. what type of pam are you using butter?

@DskiGrillz

2 жыл бұрын

Just regular Pam, not butter. Thanks for checking out the video.

@djtwilite318

2 жыл бұрын

@@DskiGrillz ok thanks

Try having a set of tuning plates made to get a even temp across the smoke chamber.

Gotta get me a 1975

With that wheel package does it move over gravel or grass easily? In order to get it in my backyard I would have to get it over some rocks.

@DskiGrillz

6 ай бұрын

It rolls very well over flat terrain. Rocks, grass, and gravel will be a breeze. Any type of incline like I have will be a challenge as this pit weighs well over 800lbs. Hope this helps.

@PotatoWhyKid

6 ай бұрын

@@DskiGrillz Thanks DSKI I’ve been a sub for years and have enjoyed all of your new pit videos. Congrats on the AMAZING backyard kitchen! That multifuel grill is my dream grill! Keep livin’ the dream.

@DskiGrillz

6 ай бұрын

@@PotatoWhyKid Thank you 🙏

Would a water pan help even the temps? (I have no experience, just a guess)

@DskiGrillz

Жыл бұрын

Great question. I know for cooking chicken I prefer not to use a water pan as I don't wont to create moisture while trying to get a crispy bite through skin. I will give it a try though.

Great picture at the end. Those chickens looked great! The excessive PAM spraying didn't alter the flavor?

@DskiGrillz

Жыл бұрын

Not at all. It just helped with keeping the color and locking in the juices!

@rupman27isback

Жыл бұрын

@@DskiGrillz And helped with that crispy skin :D)

@DskiGrillz

Жыл бұрын

@@rupman27isback Yep..The most important benefit is the crispy skin from using the spray.

Did some of the grease drain into firebox?

@DskiGrillz

2 жыл бұрын

I noticed the next day that there was some drainage into the fire box. I will definitely have to ensure the grill has a slight slope towards the drain plug going forward. Great question SJ!

Do you think you might not have enough draw? Are you rolling with the bowtie or with the door open? Ordered the 1975 a week ago and can’t wait. The wheels sold me, otherwise i would have went with the Smoke North. Could have got that in 6 weeks. Now I have to wait until Nov

@DskiGrillz

2 жыл бұрын

The 1975 is definitely worth the wait. I’m still doing trial and error on the bow tie vs crack in the door. So far, I like cracking the door to get more airflow to the fire.

@PrimitivePits

2 жыл бұрын

Correct

@DskiGrillz

2 жыл бұрын

@@PrimitivePits I plan to make this baby sing! Looking forward to sharing future cooks and getting more BBQ enthusiast, pit masters, and new comers excited about this product! Stay tuned..

I thought you mentioned meet you at the cutting board? How can you string this video along and then not show the final product and taste test? Did I miss it?

I want to grill chicken;but how do I keep the skin from becoming rubbery?

@DskiGrillz

Жыл бұрын

Maintain temps above 300 degrees and spray your chicken with cooking spray and you will not have rubbery chicken. let me know how it turns out.

Wht can I mermaid my t,- bone steaks n before I put them on my grill?

Why canola oil? It has a bad history? Maybe a spray avocado oil? Loved your video.

Man that looks good, does that alter the taste any I might try that

@DskiGrillz

Жыл бұрын

Not at all. Let me know how it turns out. Happy Holidays!

Looks great. Just a quick question about the workhorse. Are tuning plates a option or do they even make a difference. I'm looking to purchase an offset. I see some companies have them and some don't.

@DskiGrillz

2 жыл бұрын

I didn't see tuning plates as an option. I know LSG offers them and believe there is definitely a benefit having them to help even out temps especially for smaller offsets. However with the gauge of this offset being 3/8" thick, I feel more fire management experience from doing future cooks will prove that this smoker shouldn't need them. I'll keep you posted as we progress.

@ftrevino4493

2 жыл бұрын

@@DskiGrillz Gotcha. Ok. I want to say I love the channel. Congrats on the new smokers. Much love from MN.

@mikerein5854

2 жыл бұрын

I have a 1975 and after a few cooks I was able to hold any temp even from side to side with no issue. Tuning plates aren’t needed and would affect the convection and add unwanted radiant heat/heat deflection.

@DskiGrillz

2 жыл бұрын

@@mikerein5854 Thanks for the feedback Mike. I figured that was the case.

@mikerein5854

2 жыл бұрын

@@DskiGrillz 14 inch splits 3-4 inches wide, laying horizontally so the whole split & fire is closer to the door has worked great for me. I also don’t use the bow tie and keep it closed, only using the firebox door cracked about an inch or so. Many methods work but that has worked great for me so thought I would share.

I love that pit…….a great pit for sure…..do you think tuning plates would help regulate the heat a bit better?

@DskiGrillz

2 жыл бұрын

Possibly Robert. I need a few cooks under my belt to truly know. Once I get comfortable with the fire management piece of the smoker (what size spilts work best) I will know more. I really believe the pit will even temps across the entire chamber. I'll let you know.

@PrimitivePits

2 жыл бұрын

Closing the the bowtie baffle and opening the door is key. Tuning plates turn the offset into a bottom flow smoker (not recommended at all) and causes it to be more of a radiant cooker. Highly different than the convection, which we want for great color and texture.

@DskiGrillz

2 жыл бұрын

@@PrimitivePits There you have it….Spoken by the pros!!! Thanks for the feedback..Awesome smoker!

@Rbouch

2 жыл бұрын

@@PrimitivePits thank you for that input!!!!! And doing this will achieve a more even temp side to side?

Great chicken cook👌🏾👌🏾👍🏽👍🏽I have a old country pecos smoker and when smoking chicken have you ever experienced the chicken looking done but the skin being tough ? If so, what could that be from?

@DskiGrillz

Жыл бұрын

It really boils down to temperature. If you can cook chicken and maintain 300 degrees or above, you will not have tough skin. Make sure to spray cooking spray throughout to keep your color in tact. Take care.

@ignoranceisnotatrend4669

Жыл бұрын

@@DskiGrillz thanks alot 👌🏾👌🏾👌🏾👌🏾you have a very good KZread channel.

Do you like your LSG or Workhorse better? Which LSG do you have?

@DskiGrillz

Жыл бұрын

Way too hard to choose. I have the 24 x 84” LSG trailer pit which cooks like a dream. The grill holds temps between 5 degrees from end to end., Remarkable. On the other hand the 48” Workhorse Pits has 3/8” steel, holds even temps across the chamber, and is a fun offset to cook on…Also much more affordable. Hope this helps.

@80redbarron

Жыл бұрын

@@DskiGrillz thanks. Looking at the 20 x 42 LSG or the 40” Workhorse. Always frustrating trying to pick.

@DskiGrillz

Жыл бұрын

@@80redbarron You can’t go wrong either way. Both brands make phenomenal smokers.

i wonder how long it takes the pit to come back up to temp after opening it like that

@DskiGrillz

Жыл бұрын

Once the metal 3/8" metal is heated up, it takes less than a minute for the grill to settle back in to the temp you were cooking at prior to opening. It's really a great smoker, one that I'm still learning to master.

@jlove3270

Жыл бұрын

@@DskiGrillz Thanks for the reply bro, I have a similar cooker on order so this is music to my ears, please continue to post videos and thoughts as you progress towards Master!

So what does the Pam do for the chicken...my first time seeing that

@DskiGrillz

Жыл бұрын

It helps crisp up the skin and maintain a beautiful color.

It’s that PAM that a the secret 😂😂😂 How’s the temp management, looking at the workhorse 75 but also at some fully insulated fireboxes for efficiency.

@DskiGrillz

3 ай бұрын

The fire management is top notch due to the 3/8" thick steel. It very efficient and overtime you learn how to really dial it in from size of splits to fire location in the large fire box. One of my favorites for sure. Hope this helps!

I cant hardly believe what I have seen about 4 different temperatures, but I guess it's true.

👍🏾👍🏾👍🏾

I grilled some thin chicken thighs on my grill and could not get the internal temperature above 125 F. But the chicken is white all the way through and taste like it is done.

@DskiGrillz

2 жыл бұрын

I wonder if the thermometer is faulty. That’s strange especially if they were thin cut. You could test the thermometer by boiling water and seeing if it reads 212 degrees. That would at least rule out that possibility. It’s worth a try.

@WaynJul

2 жыл бұрын

@@DskiGrillz Thanks for the response. I will try that. I will also check my other thermometer as well. I am going to finish cooking my other chicken after I get a good thermometer.

I'm seriously considering buying one of these pits and one of the main selling points is the company's claim that you get even cooking temperatures across the cooking surface, but watching your video I'm seeing that maybe thats not the case. I know you have it loaded up pretty well and I'm wondering if maybe thats affecting the air flow or is it just not as accurate as they claim? Nice video by the way, nice bike too.

@DskiGrillz

Жыл бұрын

Thank you. I believe user error is really the reason behind the differences in temps. I found that if I have the right size splits, around 4”x10” it stabilizes much better. Another person commented and said I should close my stack a little to help regulate as well. I will try this step next. Take care.

@rodlively1413

Жыл бұрын

@@DskiGrillz that's all good info and makes a lot of sense, thank you.

Slide out bottom grates would be helpful

@DskiGrillz

Жыл бұрын

Big time. I agree.

You gotta show the final product bro...

looks like you might need some tuning plates

Congratulations on the purchase of that great new grill, and the color of the chicken came out beautifully. However, you surprised me by spraying the Pam directly onto the chicken. I wonder if you would have used something like bacon grease, would that have helped enhance the flavor as well as the color or would that have slowed the coloration process down? 🤔 Just a thought. This is my first time seeing someone spray Pam on chicken like that and I wondered how it affected the flavor, (jmho).

@DskiGrillz

2 жыл бұрын

Great question Tawana. I believe you can achieve beautiful color using many different forms of fat, i.e bacon grease, butter, oil. I've used Pam and other spray oils for years and fortunately they have helped me achieve great color and bite through skin. I could see bacon adding another layer of flavor and will have to give it a try soon. Thanks for checking out the video!