Answering YOUR Top 5 Questions About My Workhorse Pits Offset Smoker

[@RumandCook]

❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@PR-do5qi]

Great video. I just order from Work Horses sister company Primitive Pits "The Babe". If I was not able to get on the limited production list/ order for the next 10 built. I was going to order the WH 1975. They are only doing one short run a year now for the babe from what I was told and the last list had 500 people waiting last run.

[@RumandCook]

Cool. Congrats! 🍻

[@gofigure6562]

I ordered the Patriot Pits Freedom 94 on the wagon. He has a nice design for the cooler climate of the northeast. Plus only a 10-12 week lead time.

[@RumandCook]

I’m in the Northeast. WH does fine, even in the winter, no fair weather smoking in my house. Hahah. Congrats! 🍻

[@SmokingDadBBQ]

Glad to see this one back in the public domain

[@RumandCook]

Thanks James. We will see how they do and see how many more will come back haha 🍻

[@johnvaccaro8908]

Bring them all back. I’m here for them!

[@RumandCook]

Haha I’ll keep them coming out as long as they get views and don’t hurt the channel. 🍻

[@user-et3kk4tn4s]

I think you need to do a videography on life choices that led you to this awesome path. It's amazing how awesome it is you are able to do this and make other people lives better in the process

[@RumandCook]

You never know! 🍻

[@truetxviking9048]

Great videos on WH1975. I watched them all after buying my pit. I wanted to provide some feedback from my experience with WH and the purchase of my smoker so others that come across this may see some update info in the comments. I ordered my pit on 11/18/22. It was delivered on 11/13/23. So almost exactly a year from purchase to delivery. This was delayed due their move to their new campus that allows them to increase production. Expected wait times moving forward may get back into the 6-8 month range but I would doubt it given the amount of orders they are receiving. I utilized the economy shipping method. I honestly don't think using the standard shipping with get you your pit any faster. I had mine 72 hours after it left GA. So 72 hours door to door from GA to TX for a fraction of the price of standard shipping. They have new updated covers. They are no longer black. I've obviously only had my pit a couple weeks but the quality of the cover is incredible and I don't foresee any fading or tearing issues. Is it worth the wait? My original order essentially matched Jakes on casters but I modified my order to the wagon package in August. All told with shipping and everything I was pushing $5K for the pit. Which mean I paid in full last November, $3K or so and another $1500 or so last August. A year is a long wait. The quality and the pit are incredible. So short answer is it worth the wait, yes. Are there other comparable options out there in similar price points that you can get much quicker? Yes. They are the on 3/8 inch steel pit from my knowledge so ultimately it comes down to aesthetics and costs. Like Jake, I had never used an offset before my 1975. With that said, it runs like a luxury automobile and is very easy to get used to using. I've done short 1-2 hour cooks on in and I've done 10-15 hour cooks. I've used it probably 7-8 times in three weeks. I'm very happy with my purchase and would highly recommend if you can deal with the long lead time of potentially a year. It can be scary with what you see going on with other builders (FatStack) and them not being solvent any longer and being able to complete orders. It seems like WH has their stuff together and that shouldn't be an issue.

[@CoolJay77]

I am impressed by the upkeep, the smoker looks nice and shiny.

[@RumandCook]

That’s actually an older video from my other channel, but I do generally keep it clean. I’ve been letting some rust build up for the last few months and will be be doing a full spring clean up video to make it look like new again. 🍻

[@danieljones304]

I ordered my 1975 like 6 months ago. Did you get an update when yours went into production? If so, how long between start and it being in your yard? I’m excited to get mine.

[@RumandCook]

I received an email when production started and had it about 3 weeks later. 🍻

[@travis759]

How hard is it to cold smoke (180 degrees) in the Workhorse? Love your videos. I ordered my Workhorse because of you. 👍

[@RumandCook]

I’ve only tried it when it was 90 degrees out and at 200. I was able to hold 200. Not sure about 180. You should tell Workhorse that 😉. They didn’t see much value in my videos. I’m sure you will enjoy it! 🍻

[@travis759]

I will definitely tell them. So anymore videos made with your Workhouse will definitely be watched at least 10 times each by me. 😁

[@Artur_Khazin]

Great video Jake, the spring is finally in Canada, we're opening the BBQ season this weekend. By the way nice cutting board. 🤝✌

[@RumandCook]

Thanks much! Spring is here and bbq season is in full swing! 🍻

[@jasonstein5179]

what percentage water content are the wood splits you use - ie - 20% 30%?? I have a water meter I can use. What works best?

[@RumandCook]

I’m usually 18-24%. Just dry it out on top of the box if needed. 🍻

[@billbryant1288]

When you do your spring cleanup, are you going to re-coat with raw linseed oil or boiled linseed oil? I saw your comment over at mad scientist and agree with you. There’s no way boiled linseed oil on the outside could possibly be worse than high temp stove paint on the outside.

[@RumandCook]

Def boiled. I buy mostly organic food, but I don’t see any issue with it being on the outside. I’ve done it a few times and it’s not that hard to be a little slower around the openings. 🍻

[@LyftedDieSeL_Wv]

@@RumandCookdo they already come with a coating of linseed oil on them or will I have to do that when it arrives ?

[@kevinalfieri9772]

​@@LyftedDieSeL_Wv The outside of mine was treated with the boiled linseed oil.... Inside was raw..... I use Pam cooking spray I have had no sticking of any kind..... I scraped and clean the inside every time I use it..... season about every 3 months

[@LyftedDieSeL_Wv]

@@kevinalfieri9772yeah I’ve had mine since Dec I haven’t seasoned it since I got it. But mines also in the garage unless I’m using it since it’s the 1975-t. I love it tho

[@kevinalfieri9772]

@@LyftedDieSeL_Wv I'm not sure when I got mine but I spent New Year's Day seasoning it running my first fire, didn't cook anything. Mine's the 1975 t, I love it. I'm looking around to find somebody right now that has a larger pit that is going down to the Carolinas to help with hurricane relief

[@narbekalantarians6269]

Great video. I want get one of these.

[@RumandCook]

Go for it! Nice unit 🍻

[@zachstineman8447]

Do you ever put wood in that has bark on it? If not, is it bad on food?

[@RumandCook]

Bark is fine, I’ll mix in some piece, just not a full cook with all bark. 🍻

[@jono1987]

I am only bringing this up to make you feel better...but I live in southern california and the "go to" place in Orange County charges about $700 for a 1/2 cord...no kiln drying but you can get pretty much anything you are looking for.

[@snedalift]

Where?

[@RumandCook]

Ok I don’t feel so bad now. Thanks! 🍻

[@jono1987]

@@snedalift The Wood Shed

[@CoolJay77]

@@jono1987 I buy from Woodshed by the bags cause I like to play with different types of woods. Of course it winds up costing even more.

[@jono1987]

@@CoolJay77 I do the same as I’m a few months in with my offset and still experimenting.

[@pyro-exec]

I just got my 1969 and cooked my first brisket on it and had an odd experience. I cooked between 225-250 on the tel-tru thermometers at the 3 hour mark I checked the brisket and it was already darker than usual. I didnt think too much about it since its a new offset and continued cooking at the same temps. It turns out the tel-trus are pointless on this pit. This cook ended up to be 9 hours, no wrap, on a 16lbs brisket and the bottom is burnt. Its very clear it cooked way hotter than 225-250. 9 hours on a 16lbs brisket at 225-250 no wrap is not possible, should be 14-16 hour cook IMO. I decided to do some testing and used my thema pro digital thermometer and it reads 60-75 degreas hotter than the tel-trus in the pit with the same placement. So I tested the therma pro and tel-trus in boiling water and they where all the same temp. At this point I have no clue what to do since I have no way to guage the actual temp when cooking. If Anyone has any suggestions,.I'm all ears, I'm kinda discouraged with this pit at this point.

[@RumandCook]

I can’t recall if there is a screw to adjust them on the back, but if there is do that. Simple fix. If not call them and ask for new ones. You should be placing the brisket on the far left side furthest from the fire just in case you aren’t aware. 🍻

[@LyftedDieSeL_Wv]

Just because I’m getting excited I decided to watch this video again. I ordered my smoker in Dec of 2022. Will get delivered in November. So the wait is pretty much a year now.

[@RumandCook]

Yeah, I think it’s back down lower again. I’m not sure though. Haven’t spoken to them in awhile so I don’t know the latest. They are going retail, but I don’t know how that will affect production. 🍻

[@LyftedDieSeL_Wv]

@@RumandCookyeah I saw that. Hopefully the quality stays up and it doesn’t end up being quantity over quality

[@altonfender5168]

Where did you get that big cutting board at

[@RumandCook]

Check description for Fifth and Cherry. I have a link and discount code. 🍻

[@Kyle-ts5th]

How often do you add a split to maintain a 225-250 temp?

[@RumandCook]

30mins depending on size of wood and weather. 🍻

[@edward3553]

Any chance we can get those 5 things you hate uploaded? I can't find them but I remember something about transportation and how heavy it was being mentioned somewhere. I want to know if I need the wagon package to move over about 30 feet of grass.

[@RumandCook]

Reposting older videos hurts the channel, but I can tell you, you will need some thick 4x8 sheets of wood to rollover the grass or it will just sink. I’d say 3/4” MDF. Get 2 sheets and you can leap frog it. 🍻

[@ctGONZOles]

What were the 5 things you hated?@@RumandCook

[@EricPetersen2922]

Let’s talk about your cutting board💪💪 It’s a monster, it’s beautiful, where can I buy one? Great video thx. 😃😃

[@RumandCook]

Thanks! You can buy them here:bit.ly/FifthandCherry use code RUMANDCOOK to save 15%. They have steel rods through the middle so they will never warp and a lifetime reconditioning warranty. I actually have a whole cutting board video in the works. 🍻

[@EricPetersen2922]

@@RumandCook thx Jake!! I like big over the top things-like my 42” KK 😂 they match!

[@RumandCook]

😆

[@johnknapp6328]

What might be next in your bbq collection. Great points

[@RumandCook]

That’s a tough call. I’m resizing a few things to make some more room. A fryer is on my list so I can make smoked and deep fried wings. 🍻

[@zachstineman8447]

Thank you for doing this. If you could repost your seasoning video I would really appreciate it.

[@RumandCook]

I’ll be making an updated one for that. 🍻

[@rupman27isback]

You would think the number question would be how much was it. Total. lol. Beautiful pit. Im thinking of pulling the trigger.

[@RumandCook]

Haha well that is easily found on the website :) 🍻

[@rupman27isback]

@@RumandCook Yeah, obviously, just thought I could save some clicks lol..and also thought people online would want to know that first and foremost as with anything. Never understood why saying the price of things is so taboo anyway. Or when you get the "Call for pricing" lol. I hate that.

[@RumandCook]

Yeah call for pricing is terrible. The Workhorse is the best bang for the buck on the market. Fair price and better craftsmanship than competitors at $1000+ more. 🍻

[@rupman27isback]

@@RumandCook Agree.. I've been doing my research in the last 2 weeks or so.. lone star grills.. some of the yoders.. etc. Those are all great grills.. but the workhorse one actually looks cooler too lol.. quality is just as good or maybe better.. and the price is right.

[@RumandCook]

Quality is far superior. It’s 3/8” 🍻

[@strawdogs-fm3ix]

Does grease drip into Firebox? Noticed there’s nothing preventing that

[@RumandCook]

Not if it’s leveled properly. I believe they added a lip, but I don’t follow them anymore so I’m not aware of the latest changes. 🍻

[@kevinalfieri9772]

@@RumandCook mine has a lip

[@markcrowe8799]

I do not have an offset, but still appreciate the content and cooking ideas! #dartagnanfoods #workhorse

[@RumandCook]

Thanks much! 🍻

[@hakanduranl]

with the beef ribs video i have a feeling that you where a bit drunk 😅

[@RumandCook]

Actually never been drunk on camera. Have a strict rule against that. I usually only have 2-3 drinks in an entire day of filming. 🍻