Super Premium Offset Smoker Battle | Mad Scientist BBQ

[@justwantmyrugback]

Got drunk on Memorial Day and ordered my 1975. Best drunk move ever, cheers.

[@mannyr8795]

Been looking at all these pits including workhorse, fatstack, even a Canadian brand bbqdad uses (smoke north) at first glance work horse seems to have all the things the other premium pits have (grade level stack, large fire box, thick steel, large smoke stack)… but the workhorse is way cheaper than the others… How did you decide on that brand? Any regrets now 9 months later? Did you buy any of the add on? Thanks man

[@justwantmyrugback]

@@mannyr8795 Zero regrets. The value of 3/8 inch steel all around and being less expensive made this a no brainer for me. Also, JD the owner has been building pits for decades. You can call them with questions and they are very helpful. I called one day and JD answered and here’s the owner in no rush to get off the phone with me. I did the cowboy grill and side table. Cowboy grill is a must assuming you sear steak and other cuts. I also have the southwest disk (24 inch) which fits perfectly in firebox to do fajitas etc.

[@TJ-hd5ym]

😂😂😂😂

[@thedude-wb5vx]

1975 is the way to go

[@dadsseasonings]

Pull the trigger … my 1975T is amazing

[@kendellkirby1160]

I see what Jason did, free seasoning on his new pit AND rib tasting by/with Mad Scientist BBQ...win win!! Thanks for the content!!

[@Keasbeysknight]

Big brain!

[@bradymcphail9690]

Dang man, you told a secret 🤫 now everyone knows…🤨

[@garrywilliams3790]

P l pp]p

[@davidnelsen9971]

That's next level stuff.

[@chrisrogers8128]

@@Keasbeysknight This is what we call a "pro smoker" move

[@davidberman8214]

Thank you Jason and Jeremy. Went low carb/caveman over 20 years ago. That yellow brick road has been very kind to me, informative too - thank you again Jeremy. Love watching your videos

[@derricktyler3577]

So I think in past review videos, Jeremy said the Fatstack was the best smoker he’s cooked on, cool to see that it seems to remain #1. Also I love seeing the Chud Chimney in the video too!

[@mileslenko3560]

There's a snake in my boot

[@brandonraybern9975]

Was hoping to see the Chudpit 65 in here as well. I'd place it in the premium category, plus lots of additional features that none of these really have

[@justindearmond1]

I like that ol boy. Chudds has a great channel

[@smokefathersbbq]

@@brandonraybern9975 Over priced for what it is.

[@brandonraybern9975]

@smokefatherjohnnysbbq977 how so? You could make and argument for the Workhorse, but Franklin is well overpriced relative to the others including Chuds. The Fatstack isn't really comparable since it's nearly 2x the size of the others. Chudpit 65 - $4k, 1/4" steel, 65 gal, insulated firebox, and additional cook space on top of firebox to charcoal cook. 48" of cooking space in the smoke chamber Franklin pit - $5,150, 42" cook chamber (equivalent to 65 gal), 1/4" steel, no extra cooking spots Fatstack 120 - much larger... $4.7k, 1/4" steel, 120 gal, no additional cooking space/features. Just big!!! Workhorse 1975 - base price around $2,800, but the way Jeremy has it built around $4k, 48" chamber, 3/8" steel (thickest), towable (nice feature if you'll use it), additional cooking rack

[@tonywilson9287]

Jason, your new Workhorse will not let you down! I’ve had mine for almost a year, and would be hard pressed to find a BBQ joint in my area that could turn out better Q than what my 1975 has produced. It will not disappoint!

[@davidbueso3840]

Nice to hear! I just ordered my 1975 today, and can't wait to get it in December!

[@tonywilson9287]

@@davidbueso3840 well worth the wait!

[@FM-Patriot]

Great video! Poor Franklin came in last lol. When I first saw his video on his smoker design, I really questioned the lack of control on the air flow. You should do the dame test but with briskets!

[@joseurena7116]

Love this channel for these experiments, you don’t find these in any of the other big channels of bbq, thank you Jeremy

[@davidharrison6805]

Loved to see a comparison between a Shirley Fabrication reverse flow smoker and a conventional smoker like Fatstack Once again, an excellent review and content. Thank you Jeremy for taking my BBQ to another level.

[@Drew-di6nt]

Own a 1957 Workhorse and even that little guy runs smooth. I would say from my research before committing the top backyard smokers are Workhorse, Mill Scale and Fat Stack and after that it’s still really good smokers just deciding on cost, space and functionality. Also just to add you can get the WH smoker on pneumatic wheels instead of steel casters it’s much easier to move but still heavy as hell.

[@willd639]

Just met you tonight at a showing of Maverick. I won’t say where but it was nice meeting you and to all reading Jeremy is as nice in person as you’d think. It was great to meet you, and I’ve learned a lot watching.

[@edmoll7226]

Thank you Jason. Thank you Jeromy, I will be heading down to Georgia next week to pick up my Workhorse 1975. I have been waiting for a year. I am Looking forward to Some Great Kentucky BBQ at one of the Best, Red State BBQ. Cheers to Craft Brewing and BBQ.

[@yambor44]

I ordered my 1975 back in March with regular castors. This video convinced me to call them and upgrade to the trailer model. Thank you!

[@bjlmc13]

Thanks for everything you do Jeremy! You did forget to mention one really nice feature of the Fat stack, it's flat top fire box. You can use it to make coffee on it to help you stay awake and cook up a snack to help you keep going on those really long smokes. I hope Fat Stack moves their location closer to the midwest while I save up for my Fat stack 500! Jason I love your Fighting Sioux sweatshirt even though I'm a die Hard Gopher Hockey Fan!!! Another great video Jeremy!!!

[@toddn8763]

I've had my 1975 since last year and I love it. I replaced an old brinkman offset I had with the 1975. I'm glad I didn't spend the extra money on a franklin and took the chance with Workhorse instead.

[@YouTubeAP81]

LOVE my 1975t. Lucked out and bought it from a guy in Oklahoma for 3k. He was downsizing his house and had only used it twice. Deal of a lifetime I think!

[@virtuosodud3]

Are we in the same FB group? Lol.

[@apexcustomsmokers]

No doubt! Sweet deal for sure! 👍👍

[@clarencerswann1360]

Heck yeah, and doubly so if it has the trailer. 1975 is my dream cooker

[@YouTubeAP81]

@@clarencerswann1360 it sure does! 1975t means the trailer model.

[@YouTubeAP81]

@@virtuosodud3 lol. I literally kept searching around all over. I live in Springfield, Missouri. 4 hour drive was easily worth it to pick this one up! It pulled very well the whole way home too.

[@craigjohnchronicles2504]

Forgoing the trailer for the Workhorse pits, which is a sweet feature, the Workhorse 1975 with the standard cart is a steal priced at $2,784 USD when compared to the Franklin and the FS both being over $5k USD. Even the Goldee and the Patriot are less expensive than the Franky and Fat Stack.

[@BringtheSmoke]

Look at you flexing by opening that workhorse door one handed. 😆

[@barbersque]

I have a 1975. Love it. #1 backyard smoker

[@liftalot2475]

I was on the fence on MILL Scale 94 gallon, Workhorse 1975 and Fat Stack 120. I ended up going with Fat Stack. First is because I live in California easier and cheaper to pick up smoker. I jumped on the Fat Stack 120 pre order deal. I'm glad I did. Now the hard part waiting. But the video is awesome and I'm glad I went with the Fat Stack Smoker.

[@OffsetRookie]

Thanks Jason! I was going to offer up my 1975 at one point, but I'm too far away. You gave us the content I was curious about. Enjoy your new offset. Great video Jeremy! 🍻

[@kdranchaz3240]

I LOVE offset comparison videos like this! Super valuable and informative! Great job!

[@RUSTY15-17]

Fat Stack 120 gets my vote - outstanding workmanship and the cooking results are second to none. Love the water fill tube - allowing the pan to be filled without the hassle of raising the lid and adding water in a hot cooker.

[@crowtoon]

Thank you Jason. I'm one of many that asked Jeremy to do a Workhorse 1975 video and because of you it happened! Jeremy seems to read my mind and answer all the questions that I have about BBQ and awesome products. Thanks again.

[@johnroberson1986]

Great video but where is the modified Brazos? I’ve been excited to see how it performs with the modifications since your original video. I purchased the smoke stack extension but have not modified the baffle plate yet. A little bummed it wasn’t included 🙁

[@michaelgoldstein9258]

Jeremy! Great comparison video. My 1975 starts production next month! Can’t wait to get my hands on it and start cooking

[@keithstarks6038]

I would like to report to all of you that the chicken Jason made for his first cook was amazing! And I am so glad he got that smoker! It is very well built

[@beasthunt]

The "among these smokers" bit was hilarious.

[@dadsseasonings]

Proud owner of a 1975T 🏆 I learned something every time I watch the Mad Scientist BBQ … the best on KZbin!

[@jamesbraden5353]

Once again love the video! Comparison videos are always among my favorite. Would love to see you review a Mill Scale 94. I have been on the waiting list for one for sometime. Still up in the air as to what I am going to go with. Anyway, keep up the great work!

[@jlove3270]

+1 on the Millscale

[@gabemcqueen1]

Thank you Jason because these videos that Jeremy has done with your smoker have definitely pointed me towards my purchase.

[@troywesterbur706]

Cool video. I kind have figured that they would all be close. I think the Franklin can produce just as good with different fire management. But that’s the fun in owning them. Maybe should I say with some hickory. I really like trying different woods.

[@dwainedeal4674]

Thanks Jason for giving Jeremy a chance to make a video of the 1975, my dream offset smoker. Without the trailer it's a damn good price even after delivery for the quality. Someday...

[@calebmiears5866]

When you pulled out the rub bottle my wife goes “ one part salt one part pepper. 50/50 baby.” I’ve watched too many mad scientist videos around her 😂

[@Pladdz12345]

Hahaha!

[@eirikkittelsen9787]

Very nice of you jason! 👍🏻👊🏻👊🏻. I have a 1975 here in Norway. Love the cooker, only thing I did was to cut out the baffle as I got a hotspot in the middle. After the baffle was gone Its perfect, even in sub zero temps!! enjoy your Pit!!

[@ericmcfarlin4272]

What woods do you use in your put in Norway?

[@210pitmasterjoey]

You should do a bbq smoker maintenance, the after fact when done cooking

[@nobious]

You’re supposed to do something when finished besides closing all the vents? 😁

[@yard.monster]

I don’t think I’ve ever been more excited for a video

[@MrTonycervone]

I love my FatStack smoker, and more importantly, my wife loves the FatStack smoker! Took a while to get to us but it was worth the wait.

[@runawayrick2461]

Great stuff. #3 definitely had the most color. Can you do a video on how you clean and maintain your Grills? You have them out in the elements and they look new.

[@cruisecontoltravelcentral6220]

Before this video, I was leaning in the direction of the Workhorse. This may have put me firmly in the workhorse camp at the moment. I'm still saving up for this beast and things can change between now in the time I purchase this grill. Great video!

[@stevescasta5006]

Was hem hawing back and forth on buying the 1975. Once I saw you cooking with it last week hopped off the fence and pulled the trigger before wait times get even longer. Can’t wait! Also, thanks Jason!

[@GregLindquist]

For what it's worth, I'd argue the Workhorse 1969 is more comparable to the Franklin Pit. What I love about my Workhorse is that unless you walk away, it's real hard to get out of your temperature range.

[@Raeodor]

I think you should include the prices on these smokers. The Franklin pit is $4000+ The Fat Stack 120 is $4700-$5500 The Workhorse 1975 is $2800-$3600 depending on the options. The price matters even in a taste comparison. I have 3 smokers at various prices and my Oklahoma joes highland seems to produce the best Flavor and its my cheapest.

[@djrtime1398]

And that’s the thing. A person has to learn their pit whether it’s a $4000 pit or a $500 pit. The only way I could justify a major outlay of cash is if I needed a much larger pit capable of doing more than 2 briskets at a time. Even then it would be a hard sell.

[@shanehernandez2898]

And if you add mods to the oaklahoma it’s basically a $1000 smoker

[@djrtime1398]

@@shanehernandez2898 Same with the Char Griller Grand Champ XD. And all we’re talking is a couple accessory thermometers.

[@shanehernandez2898]

@@djrtime1398 yeah I got lucky the other on offer up , antique smoker for $75 really heavy duty steel , couldn’t find the brand , eventually I’ll get the workhorse

[@spageddie3266]

@@djrtime1398 Well said! 💯 %

[@HectorGomez-tf2kl]

I got blessed and bought the Fatstack 120 used a few months ago. Love it

[@jamesgunn5358]

Thanks Jason! I got to cook on it at the class and my favorite memories are going to be me and my buddy Jeff sitting at that 1975t for hours smoking beef ribs. Appreciate that! Amazing amazing smoker

[@dcm703]

I started scoring the membrane on my ribs as well, saves a ton of hassle and still tastes amazing

[@spageddie3266]

Yes, I second what Phil T says! Am too very appreciative on the scoring tip

[@tarawilliams6375]

Damn near Penn and Teller! I love it!

[@narbekalantarians6269]

I know folks who've used Fatstack and Workhorse and love both of them. Great video.

[@Adamhitt]

Hey Jeremy! Taste test idea! In my last brisket, I rendered the fat off the trimmings by boiling it in water and straining the fat off (there was some meat left on the trimmings during the process). I used that instead of canned tallow during the wrapping stage and loved the results. The tallow was super beefy tasting and really complimented the brisket. Curious to see if you'd prefer it in a blind taste test over your canned tallow!

[@francescocampisano2226]

Nice job. Would love to see you do a compare on a Lone Star Grillz and / or Lang once you get your Workhorse.

[@Rbouch]

Great review…..thank you, Jason, for the use of your workhorse pit! Jeremy, I don’t have either of these pits, I have Lonestargrillz, but, my next offset will be the workhorse for sure…..something about being built of 3/8 steel I like! Again, thank you for the honest review!!!

[@jeremymcclanahan2389]

thank you Jason for supporting the effort!

[@bernardbell9878]

Thank you for doing experiments with the workhorse. I’m considering the same one in the video!!

[@benwagoner9741]

Jeremy, I’d love to see you review the LSG with the fire management basket. It’s so easy and I love to see how it stacks up to the other pits. Love the channel!

[@TripptheGOAT3]

One downside to the LSG 24” series is they still use tuning plates. Big negative to me. One more thing to have to clean and get dialed in

[@danteroston5815]

I own the 24x60 offset LSG and I don’t use the tuning plates.

[@benwagoner9741]

@@ogoshikimura5621 I’ve got the LSG 20x42 and it feels like cheating. I actually have time to take my time and run to the store in between adding splits to the fire. I only add wood about every 70-80 min.

[@jerrytaylor2610]

I have been considering getting a LSG. You say it is cheating, but does the food taste as good as one of these smokers? Just curious

[@rooster_saucer]

still patiently waiting for a LSG to show up on this channel..

[@tomreyes4423]

A great comparison of today's style of smokers. I've tried your style of ribs and chicken thighs, I must admit that they are very tasty, and our family really enjoyed them. All of that BBQing started me thinking of the old BBQ pitmasters styles of the past, such as Johnny Triggs and Myron Mixon. The part of your videos that I really enjoy is the breakdown of the flavors and the smoke, so I was wondering if you could do a comparison of today's cooking styles to yesterday styles and that's not to take anything away from yesterday's style because without their BBQ styles BBQing wouldn't be at today's level.

[@canismajoris1949]

This would be the perfect backyard for me with all of these wonderful smokers!

[@exoticflorida2360]

Jeremy, experiment with cracking the door on the Franklin. I have added too much fuel a few times and cracking or fully opening the door halts the temp from running away on you. It suggests experimenting with the door in the manual so that’s where I got the idea!

[@BizMorning]

Thank you for this. I just put my Franklin to the curb with a free sign. Now to figure out which one of the two to buy?!

[@77Brainfreeze]

I would love to see a comparison on small smokers. I have a large VBP smoker but sometimes I just want to cook something small for supper and it seems like a waste of fuel and time to fire up the big smoker.

[@tpharo34]

Mad Scientist please 🙏 have me on. Waiting on my 1975t …thank you Jason 👍

[@fly1327]

And when just screwing around, naked corn. Lots of it. No, not kidding. My neighborhood asks for it if I'm smoking. Delivered all of it for Memorial Day. Keep bringing it MS BBQ!

[@CasksnQue]

Thanks for this video! First I’ve heard of the Workhorse smokers. I’ve been looking for a trailer smoker and this fits the bill!

[@cgodfr5292]

Jason, congrats on your pit!! Great video! Thank you!

[@anakngkulugo]

Next purchase gotta be a Mill Scale 94! Great video, Jeremy!

[@Edward135i]

Jason is one of those guys who's extremely dry personally makes him unintentionally hilarious 😂.

[@rooster_saucer]

“excited to be here”… whoa buddy! this is a family show. lol

[@Eman101que]

I think the best smoker is the Lone Star Grillz Texas Edition hands down!!! I brought the 48” and the result was better than I expected. Your next smoker review should be the LSG Texas Edition!!

[@barrycole]

Control of burn rate and smoke production at the firebox is as important as the chimney damper to control temperature of oven and smoke retention. Low and slow is how I set my cook times. This way we are never at the mercy of too hot a fire. We can then starve the burn to extend smoke production and reduce oven temperature. I used a cherry picker to set mine in place, wheels were never necessary.

[@mj_1313]

Would love to see you do a review of the goldees smoker and do some comparisons to those reviewed here

[@OddJob728]

Thank you for the super luxury drag race. Loved it.

[@davidbueso3840]

Man, this video made me very happy! I was thinking of getting the Franklin due to seeing and hearing that he is the best bbq pit master in the USA. But, due to doing a lot of research I got the workhorse 1975! Fatstack (FS-80) was my first choice, but for me 1975 was a little cheaper for me! Both seem great. Can't wait to get mine in December!

[@willis33]

Did the same thing. Build starts in late November.

[@tsandphotog]

@@willis33 Wow, so it's about a 6 month waiting list at this point?

[@willis33]

@@tsandphotog yeah. I would imagine as more and more content is made it will only increase.

[@davidbueso3840]

@@willis33 nice. The line is only getting longer. I'm happy I bought it before Jeremy posted his review.

[@NothingToProve]

Love to sit and dream of one day owning one of these beauties. Keep the great vids coming and we'll keep watching em'.

[@2005Pilot]

Thanks Jason for stepping up!! We love this stuff as you know 👍👍

[@cadrmn88]

Great! & Thank you Jason!

[@expandedconscious8265]

Definitely agree that larger diameter pits give better results. Here in Australia there are heaps around the 20" mark but i'm eyeing off a 24" pit from BullockHead Creek. Big chamber big firebox thick steel = winning. Great review and comparison as always

[@mrpphung]

Congrats on the spot / mention in last month's Costco Connection 'Magazine!'

[@cuda5194]

Is there much of a difference cook wise between a offset and a cabinet style ?

[@Aperdedor1]

looks like you've picked my next smoker! thanks!

[@HardinWet]

Thanks Jason, I was having a hard time deciding in between the Workhorse and the Fat Stack. But I ordered the Fat Stack Smoker 120 last August. So happy to find out you can’t go wrong with either one.

[@mikearchibeque7220]

How much longer till you get your pit? I ordered mine in October.

[@HardinWet]

Don’t know, hopefully before January 😂

[@joek7031]

I'm in the same boat.. never waited for a item thus long ever..

[@HardinWet]

I get it, it’s a small Company getting ready to up size, I’m here for the ride. Just tired of smoking on my Weber. But if I get it by November I’ll be smoking some Turkeys 🦃

[@jb2009BCT]

Been waiting for this video for a while, thanks man!

[@willpierce370]

I saw this and got super excited. Like I was going to a movie premiere. I have a BGE, a lones star pellet on the way and a fast stack coming in a year. I love the content, it's been a head ride boss . Keep up the great work

[@liftalot2475]

Hey Will, I also have Primo XL (Kamado Style) smoker. I've been using the LSG Pellet smoker for six months now I love it. Like you I pre ordered Fat Stack Smoker 120 in September 2021. Semms like we have similar taste. I also own Hunsaker Drum smoker and PK grill. Enjoy the LSG Pellet Smoker. I've been using Knotty wood Pellets they are awesome. Smoke on!

[@jameskemper6988]

Thanks Jason, for letting Jeremy use your smoker, greatly appreciated

[@iskevosi]

Great video , love the Fatstack!!

[@MCD1000]

Jeromy great video I was on the fence about the workhorse 1975 and you helped. I order mine yesterday hope to see you cook on yours soon. I’d would have love to see what your wife thought about the ribs.

[@TheEfiebiger]

Fighting Sioux. Yea yea

[@brianyoung2468]

That was an awesome thought of him giving his unit for you to test.....

[@TheTonysean]

Great video, should try the Shirley Fabrication smokers next. They seem very interesting and innovative. 👍🏼

[@liftalot2475]

Shirley Fabrication Smokers are great. I'm still on waiting list, going on two and half years.

[@cms123tube]

I am setting my sights on the Workhorse 1975. Maybe on castors maybe on trailer ... TBD. I'm a Georgia boy and very cool we have premiere Smoker companies Workhorse and Primitive here in our state !!!

[@tomreppert1722]

Love the Chud stack! Thanks Jason!

[@mitchjones1865]

Jeremy, in one of your gravity fed smoker videos you mentioned that was the closest you've had to am offset taste, with all your recent videos on the pellet smoker is that still your thoughts?

[@paulmillen2101]

Yay, Jason! A good thing you did. And go Sioux! Oops! The NCAA killed that. Go Hawks. (I rushed out and bought Sioux sweatshirts, caps and such when the change came down.)

[@davidcrump2348]

I just got my first smoker this past fall. Got an old country wrangler regular $600.00 for $300.00. It has done very well so far for my experience level. I plan to enter a bbq contest this fall possibly.

[@davidcrump2348]

A local one

[@madjeepernh6834]

Looking to build a few more smokers and love your input on designs. much love smoker friends!!

[@Millisach1]

Great video and congratulations Jeremy. Is there a possibility of making a video of spareribs in butchers paper vs aluminum foil?

[@larrywalters6537]

Great comparison !Love the trailer.

[@TRIPLEBsBBQ]

Hell yea been waiting on this

[@philblock]

Will you be doing any tests with Goldee's backyard smoker?

[@deedog5361]

Can we get a Chudpit 115 in the mix? 😊

[@michaelelias1016]

Another good video Jeremy, thanks for sharing. I would suspect the 20" Franklin should have used less wood but did the Workhorse or Fatstack show any difference in wood used?

[@spidersgalore]

I was wondering the same thing about woo consumption.

[@charlesclark1491]

Jeremy really curious if you think the results would be the same as the Fat Stack 80? I have a small yard and the 80 on pre order.

[@__-ul7cc]

How would you compare the wood consumption between the Franklin vs the other two?

[@epegr1075]

Jason, you’re the man! Looking forward to hopefully a brisket head to,head in the future