The BEST Smoker I Have Ever Used | Mad Scientist BBQ

[@MadScientistBBQ]

Just got a message from FatStack about availability: Great video Jeremy, and thanks for the amazing feedback 🙏🤯🍖 Hey everybody we’re taking pre-orders for these models and would be happy to help-call 213.290.5096 or email [e-mail] to get started!

[@abelodena7164]

I placed my order after one of your first videos. I got the Fs-80

[@goldengun2091]

@@abelodena7164 same, wanted the larger, but aye....3500 is 3500

[@jamesgunn5358]

@@goldengun2091 is that how much the 80 or 120 was?

[@sadsadist]

@@jamesgunn5358 the 80

[@tedbundy6701]

3500 for the 80 , 4200 for 120 without upgrades or shipping according to website

[@abelodena7164]

This video led me to place an order with Fatstack, it’s been over 2 years, no smoker, out $4k, I think you should comment on that, people are still watching this video and want a smoker From Fatstack. Your content is great regardless of the shenanigans that is going on at Fatstack.

[@davidstiver2304]

Jeremys a freaking fraud for keeping this video up knowing the crap Eric from fatcrap is doing to ppl.

[@spageddie3266]

This happened to me I watched Jeremy's video a year ago, and I put a $500.00 deposit I lost it to Fatstack Not Jeremy Yoder's fault, but I hope he addresses the situation in a video soon

[@M4ttNet]

Agreed. Not Jeremy's fault but this video out there still can be dangerous for people. I noticed this in the description "2023 Update: Do not buy a FatStack Smoker. " though honestly I think Jeremy should do more. Maybe take this video down or do a re-edit with a warning etc.

[@dcm703]

This isn’t just my favorite BBQ channel on YT - it’s my favorite channel period.

[@CMMC-zb1gw]

I just wanted to tell you that you have been able to teach me how to BBQ by watching your videos. Not only have I learned fire management but I’ve also learned how to consistently produce good food. I followed your steps on how to smoke a chicken and it turned out better than any chicken I’ve ever had. Same with brisket, and pork shoulder, and ribs. Thank you very much. I used to think I’d never beat my old man’s bbq but I can say without a doubt that I have thanks to you. Thank you 100 times over.

[@pyrosled2290]

BEWARE BBQ BROTHERS!!! I have been waiting 20+ months as have most Fat Stack "buyers" for what turned out to be Fat Stacks "invest in me" campaign. They have delivered very few after demanding nonrefundable payment in advance. See their Sept 1st 2023 video delivers the news they now don't have a supplier for the pipe..., I'd reconsider "buying one" until they start delivering pre funded orders en masse. Good people but their backyard BBQ business plan execution has been met with far too many setbacks.

[@lanceschumacher]

Started with an Charbroil electric, then a RecTec pellet and now an offset. Spent way to much time researching (if thats what you wanna call it) and trying to decide on an offset. I wanted to purchase a lifelong smoker that'll outlast me. Truth is there are a lot of great options and I would have been happy with anyone of them I'm sure. But in the end I did end up going with a FS80. Just got my confirmation call today. Its a long wait... but I'm pretty stoked. Never thought I would get so into this hobby/lifestyle if you will.

[@loverboy824]

Let me know how it goes! I’m 19 and wanna get into offset smoking, thinking about the Oklahoma joe but might just save up a little more and go for a old country Brazos

[@astonifyed]

Where I live the Oklahoma Joe Highland and the Weber Smokey Mountain are the same price. Which one should I go for?

[@shoemanque]

@@astonifyed if it was me I’d go with the OJ

[@shoemanque]

@@astonifyed did u make the purchase?

[@astonifyed]

@@shoemanque Sorry I missed your previous comment! I haven't made a purchase yet but after hearing Mad Scientist BBQ talk about it it seems like offset gives the best results, I think I'll go with the Oklahoma Joe.

[@Michael-rv5ib]

Tons of respect for saying a product from somebody else is better than yours. That’s integrity.

[@belavet]

Fat stack smokers is who made his 500 gallon. So it's actually not anyone else, they just seem to have hit it out of the park with their smaller cookers.

[@MadScientistBBQ]

Finally back from some traveling, so any questions you have, I’ll try to be around to respond for the next several days.

[@matthewhairell1456]

FatStack, Millscale, Franklin?

[@MadScientistBBQ]

@@matthewhairell1456 well the fatstack is definitely better than the Franklin. Haven’t gotten to cook on a mill scale.

[@Soplas_Chile]

How many slabs of St. Louis style ribs could you fit on the 120 Jeremy?

[@MadScientistBBQ]

@@Soplas_Chile not sure. My guess is 12

[@armandoa5468]

Jeremey, can you make videos using Weber kettles and/or ugly drum smokers.

[@TROYCOOKS]

Great video Jeremy!!!!! Looks like a very nice smoker!

[@MadScientistBBQ]

Thanks T-Roy! Am I seeing you in Miami in a few weeks?

[@clarkejeffers9979]

The best bbq guy right here. I learned everything from your videos. I love how in depth you go and all your experiments. I'll be retiring the cheap royal gourmet offset for a brazos as soon as it's in stock. Love your videos man keep killing it

[@MadScientistBBQ]

Hey I really appreciate the support!

[@JLEMS]

My brazos was a lot of trouble and I dumped it after only one year. A good value in steel weight, sure, but not a very great pit. Just my 2 cents…

[@SaltPepperFire]

@@JLEMS what kind of trouble?

[@JLEMS]

@@SaltPepperFire I really don’t think the firebox is big enough. I don’t think the stack is tall enough. There’s a baffle where the firebox enters the cook chamber. All these things cause it to draw quite poorly, and if you get it drawing it will draw way to aggressively and the heat does some wild stuff, like ride the bottom of the cook chamber all the way. Door leaks, uneven temps, super long cook times. I was meticulous with everything and it was still a challenge. Conversely, a better pit, the cook is a pleasure.

[@Smokeslingerowner]

@@MadScientistBBQ Collectors do make a difference. I could send 2 models with different Collectors to review.

[@bobbykannady1180]

have you attempted to review the Shirley fabrication 24x 36 reverse flow

[@jmf420]

I see a new Mad Scientist BBQ video uploaded, it’s an instant watch for me. Great stuff man

[@MadScientistBBQ]

Thanks man!

[@snowysnowcones]

I have a smoker from Smokin Pitts & Custom Sitts, and boiled linseed oil works great for preventing rust... Apply the boiled linseed oil with the blue automotive paper towels (they absorb the oil well and have a high heat tolerance) and after a few applications the smoker will no longer rust. Cost about $7 at Home Depot.

[@opiumextract2934]

I really like the 80, maybe in a few years when the kid is out of college ill treat myself for all those years of working. Great video

[@Michael-rv5ib]

You’ve earned it!!

[@isaacreicin4836]

I'm sure the kid and his kids will appreciate it. It looks like it will last 2 generations at the least

[@opiumextract2934]

@@isaacreicin4836 yup hopefully by then it won't be illegal to smoke meat lol

[@isaacreicin4836]

@@opiumextract2934 lol

[@kylewishnewsky3817]

I have a custom built reverse flow offset smoker. It has a fairly large cook chamber (60"x20") and a high stack. I ended up getting a waterproof UTV cover off amazon for like $50. I was pleasantly surprised with how perfect of a solution that was for covering a large, bulky, irregular shaped smoker. If you are struggling to find a cover for your smoker, look into that.

[@MadScientistBBQ]

Great idea!

[@jkoppiii]

Make a video of it! I got a offset reverse flow as well (stainless steel) not quite done yet! Happy smoken!

[@WookieLove1]

The pipe on these comes off in minutes. I wonder if the pipe fits in the cook chamber? That wild make covering it much easier.

[@justyournormalkleefan1139]

Could you fit the stack in the cover or did you remove the stack? Checking them out on Amazon

[@erikmignault]

Hey Jeremy - you have become my go to barbecue resource! Thanks for all the great content. Sorry I missed you in Houston last week.

[@MadScientistBBQ]

No worries! Glad you like the channel

[@GregoryHawkes]

You easily have the most informative cooking/smoking channel on KZbin. I come not knowing what to expect and leave feeling like I could teach a class on the same subject.

[@Gremguitar]

One thing that bummed me out when I went to order one is their facility won’t be up and ready until the end of 2022 (probably) and they have no timeline as to when they could be delivered. The discount they are offering to early buyers is nice, but I have a hard time putting money down on something that isn’t even in real production yet. Since I’m in the market now, I’m likely gonna go with the work horse 1975. Love your videos!

[@FruitfulForest77]

Same here, I was ready to order the FatStack 120... I also looked @ the Workhorse 1975 (great looking cooker) but ended up ordering a LSG 24X60 offset w/warming oven.

[@MrMarnold6]

And they require a non-refundable deposit. And "hope" to start making them by the end of 2022. And won't give a shipping cost. It's like a go fund me campaign.

[@Gremguitar]

@@MrMarnold6 that was exactly my thought. I was almost insulted when I found out the details. Wish they were more upfront on their website or even even with Mad Scientist BBQ

[@ahmondeboxley2950]

I have a 150 gallon smoker with a fire box and I want yo know if a 4 inch square tube is bid enough for a draft or can I put two pieces of pipe beside each other for a better draft and how tall should it be thanks for a nice video

[@pit98bbq]

I love your videos Jeremy, You have helped my bbq cooks so much. I just ordered the Workhorse 1975, went with the Workhorse because they offer decent shipping (and looks like a good pit) I'm like 2500 miles from Fatstack so not really the best option for me to pick up. I would love to see a video comparing the Fatstack and the 1975,

[@MadScientistBBQ]

I’m trying to make that happen!

[@jakewoodisgood1]

with their recent price jump i'm gunna have to settle for the 1969, i'm just worried about the head room on the second rack not being big enough. super hard to find any videos or in depth analysis on the workhorse pits. probably going to order one in the next few weeks.

[@MadScientistBBQ]

@@jakewoodisgood1 I’m hoping to film with one soon.

[@Grifterbiden]

@@jakewoodisgood1 you will love the 1969 and the delivery was well worth it.

[@jakewoodisgood1]

@@Grifterbiden just ordered it! (The 1969) Was gunna wait but their popularity is exploding right now so I didn't want to get to far behind on the inevitable backorders.

[@mahancmc]

@MadScientistBBQ Jeremy, I only recently discovered your website and KZbin videos, and I have already learned alot. Having read some comments about the FatStack smoker, I'm interested in learning more about the resolution of availability, and if your opinion of it is still the same as in your video.

[@danjennings5068]

FINALLY! Now I just have to wait a year and a half...

[@MrRobScho]

Man... got my first smoker a month ago and this dude did NOT steer me wrong. My BBQ game is way up these days thanks to this guy.

[@MadScientistBBQ]

👍🏻👍🏻

[@paulwilliamson6660]

Superb, Jeremy. I frigging love your videos, Man

[@MadScientistBBQ]

Thanks! Really glad you enjoy them

[@benwhittaker8630]

Have you looked ceramic coating at all? I've never seen it done and wondered why. It's very common for under bonnet heat management in race cars. Its used on turbo manifolda that see 1800+ degrees, so it will be fine on a smoker. Will help keep heat in and stop your pit rusting too.

[@MadScientistBBQ]

How pricey is it though? If it is affordable, I would do that in a heartbeat

[@benwhittaker8630]

@@MadScientistBBQ truthfully yes, for something the size of those pits, I'm guessing you could end up spending $500-1000 pretty quick. But that's only a wild guess, I'm half way round the globe from you. But if it helps your favourite pit last longer, while possibly helping even out heat in the cook chamber and preventing people burning themselves on the outside of it, would it be worth it? For... science?

[@jmonty1228]

Love the videos Jeremy! I can't wait to pick up my 288 gallon trailer from fatstack. Yeah 288 gallons is big for a backyard but my backyard is a couple acres and someone once said think of the maximum number of people you might cook for and then double it....so 288 gallons it is. Now I have 11 more months to tell the wife I bought a 288 gallon smoker....on a trailer 😂. Wish me luck.

[@MadScientistBBQ]

😂😂😂

[@jmonty1228]

Ok, so I ordered the 288 back in October of ‘21 (mostly because of your videos and they WERE in California) and picked it up September of ‘23 after having to ship it back to California because they up and moved to Texas. What a disaster, but I feel lucky to have anything with all that has gone on since.

[@albertperez4405]

If am smoking say 18 lbs brisket, how much more wood would I need to burn in the 120 compared as to if I used the 80? If you can references this as miles per gallon like a car that would help me under stand the difference lol, thanks. Trying to make a choice on which one to order the 120 or the 80.

[@4LIFE9ERFAN]

Jeremy, why don't you try to make your own line of smokers? Take everything you know and love about all the different types of smokers you have used and put them into what you would consider your "perfect smoker" i'd buy one 👍

[@MadScientistBBQ]

I would love to do that but I don’t have the cash to make that happen. I might find someone who would work with me but I haven’t found anything feasible yet.

[@brettsbbq2567]

@@MadScientistBBQ maybe Fatstack will do a Jeremy Yoder or mad scientist bbq line at some point!

[@johndawkins9913]

@@brettsbbq2567 I think they just did!

[@semvanderkooij8536]

Hi Jeremy. Small tip on the cover. I use a second hand motorcycle cover. It's pretty much covers the whole thing but the smoke collector

[@BackyardWarrior]

I'll be happy to share my WH 1975 with you to review if you can make it to florida.great video brother 🔥🔥🔥

[@MadScientistBBQ]

Thanks!! but I think I just found one I can use about an hour away

[@ronsykora972]

Waiting on this. My Workhorse is still about 4-5 months out.

[@BackyardWarrior]

@@ronsykora972 it’s worth it👍👍👍

[@johndawkins9913]

What is the length between the front and rear casters? (How long of a truck bed is needed to transport?). Thanks

[@JayEnz]

"You could go get a Traeger, just don't use Traeger pellets" Oils well that ends well 🤣😂🤣

[@MadScientistBBQ]

🎩 tip of the cap. Well done 👍🏻

[@RumandCook]

LOL that's hilarious :)

[@cdiddy4561]

In your opinion what would be your choice in an offset for a backyard beginner between mill scale or franklins I know those are intermediate smokers I just want to buy one and it last the rest of my life I live down the street from chuds in Austin but it seems like he’s not taking orders right now I live in Austin so it doesn’t make sense to buy one and have it shipped to me it’s a waste of money when locally I’m surrounded by great pits

[@Jeffrey.m.gonzalez]

I wish I could still use an offset pit. Being asthmatic really makes it hard for me to do proper smoke

[@MadScientistBBQ]

Bummer. Really sorry to hear that. Do you use any type of smoker now?

[@Jeffrey.m.gonzalez]

@@MadScientistBBQ I have a pellet smoker…took some advise I have found here and got a smoke tube from Amazon to help out with the smoke flavor but nothing compares to an offset smoker.

[@MadScientistBBQ]

@@Jeffrey.m.gonzalez have you tried lumberjack pellets?

[@Jeffrey.m.gonzalez]

@@MadScientistBBQ no but i do need to buy some pellets anyways so I will add this to my list and give it a shot. Thank you. Would you recommend still using the smoking tub or would the pellets produce enough flavor I wouldn’t need to use it

[@MadScientistBBQ]

@@Jeffrey.m.gonzalez I would try it out with something quick and no tube. Maybe chicken thighs. That should give you a comparison to the current set up. If you still need more smoke you could add the tube without wasting a long and expensive cook

[@DavesOnGo]

I started on a charcoal grill using indirect heat and wood chunks. Im so pumped to get my first offset. Gonna go with an old country brazos

[@gregory2709]

I can't wait to get my FS-80! I was all set to get the Brazos until I saw your previous video. I think it'll be worth the wait. Would it be beneficial for me (someone who has never had a stick burner) to get something like an Oklahoma Joe Highland to learn the ropes? I've initially decided that I should just wait for the 80 to get here, and stick with my WSM and Weber kettle in the interim. I kinda have the itch to try offset smoking before next year, however. What a conundrum I find myself in 😂

[@MadScientistBBQ]

Well it will make you appreciate the fatstack but it might also make you frustrated because they are much harder to manage. I have no clue what the wait times are but it may be worth your while

[@gregory2709]

@@MadScientistBBQ Appreciate the reply, Jeremy. Offset smoking is something that I never thought I'd want to do until I starting binging on your videos. I really appreciate how well you break down the process and explain it to people like me that have never attempted it.

[@Thetugisthedrug]

I have a ok joe highland and it is in fact extremely frustrating to manage sometimes. But also having one, makes me want to be a better smoker. I also have the 80 on pre order. And in the meantime I'll be rocking the ok joes highland. If you want to get in the game of offset smoking amd get your hands on learning the ropes see whats available on Craigslist or offer up etc.. i see ok joes in my area for $100 on offer up

[@MadScientistBBQ]

@@gregory2709 thanks! I hope it helps when you get an offset!

[@gregory2709]

@@Thetugisthedrug thanks! Maybe I’ll look into getting a used one in the interim

[@yzedf]

In the cast iron world we use Crisco to get that nice black finish when starting with a raw pan. I’m curious if that would work on a smoker.

[@kevinjones2878]

Another great in-depth, honest review. I can’t wait until you get ahold of the Workhorse Pits 1975. I’ve narrowed my decision down to the 1975 and the Brazos, but there are only like 5-10 videos total on the 1975 that I’ve found. Trying to see if the price difference between that and the Brazos is worth it from what I’m trying to do. Anyways, keep up the great work man. I’ve learned a ton over the years from your content.

[@MadScientistBBQ]

Thanks! I’m trying to work out a video on a 1975. I have heard really good things but I haven’t used it

[@Grifterbiden]

I have the workhorse pits 1969, I believe it is 3/8 inch steel and it does have an available cover. Cooks very well and produces great bark. Easy fire management due to thermal mass.

[@jakewoodisgood1]

@@Grifterbiden thanks for the info on the 1969!

[@JLEMS]

After a year With the brazos, I went with the 1969 and if I could do it over, I’d go straight to the workhorse. Brazos has a LOT of faults.

[@kevinjones2878]

@Scott Robinson and @J LEMS, any regrets on not getting the 1975? Honestly the 1957 would probably be just enough for me. That's about the same size as the Brazos if I'm not mistaken. I'm betting the 1975 for $400 more is probably overkill but still.... Lol don't want to sitting around wishing. Then again that $400 could go towards firewood and meat.

[@chrisbateman54]

Is it worth it to get an offset in a cold dry place like Utah? Is fire management an issue in cold dry weather?

[@jeffneilson510]

Very happy you said workhorse 1975. Another pit I’m very excited to see you critique.

[@MadScientistBBQ]

I am excited to try one out

[@kevinbobrich3798]

Jeremy, I’m getting ready to buy a smoker and I like the fatstacks 800 and the Franklin. Witch one would you buy assuming they are the same price. Product choice. Thanks

[@datSpookyDude]

So can I have your Franklin then? I’ll come get it - I only live an hour away! 😀

[@MadScientistBBQ]

I am contemplating doing a give-away. I mentioned that but it got edited out.

[@MrJeeper989]

If information is power you are the superman of BBQ! I watch your videos over and over and they have definitely made me a better back yard bbq pit master.. at least at my house.. lol.. keep'm coming cause I can can always learn something new from your videos! And I really loved the video about the pellets.. it kinda proved a point I was trying to make with a friend. The only wood that is all natural wood is just that, wood! I just got a Old Country Brazos and all I want to do bbq every day, and thanks to your videos the product I make is much better than it used to be! Keep doing what you do!

[@Soplas_Chile]

I’m thinking the real VS here is going to be the FS120 VS Workhorse 1975, now that sounds like a viral video

[@MadScientistBBQ]

I am talking to someone who has a 1975 and we might be able to get it done!

[@jamesgunn5358]

I can’t like this enough

[@jmf420]

@@MadScientistBBQ would love to see that as I’m waiting on a 1969 now

[@GaryORiveraSr]

@@MadScientistBBQ would love your review of the work horse 1975

[@grillinghotsmokinglowinthe6058]

@@MadScientistBBQ Have a 1975 on order, they e-mailed me today with a production date of March 16th. This should give you plenty of time for a thorough test to let me know if I made the right call..........Keep them coming, I'm learning a lot from your videos.

[@khristopherbourque7345]

Do you use fire managment basket, or are they over rated. Been using one and having problems establishing coal bed. I have a LSG verticle offset and long cooks or causing my coal bed to suffer because of leas surface are to hold the coal.

[@DMV_BBQ]

Never, never, never thought I'd hear you say something cooked better than your 500. That must be one hell of a pit.

[@MadScientistBBQ]

I never thought I would say so either. It’s kind of disappointing

[@mathewmccarthy9848]

Just pre-ordered a FS80! $500 down. Should be shipped Feb 2023. Wanted a Franklin but they never called. Can someone tell me the value of having a patina finish (a patina finish is an option)? Wouldn't an initial treatment of PAM and a burn be enough to start the sealing/patina process?

[@Sapr_Morton]

Eric and FATSTACK have LITERALLY vanished into SMOKE with EVERYONES MONEY! He has stopped posting and he has stopped responding to calls and emails. He’s a crook and the fact you don’t even address this is shameful. I understand you have nothing to do with his business side of things but you have a responsibility to prevent any more of your viewers from falling victim to giving Eric any more money. I’m still a huge Mad Scientist BBQ fan but we need you to address the elephant in the room!

[@dubShels]

Him and Eric were buddies. I seem to remember a video where they both went down to Austin to eat bbq.

[@anthonyrichard461]

Is the fire box insulated and how important do u think it is to be insulated?

[@markwigglesworth1674]

Ordered 2 years ago and still no smoker. Paid in full and then nothing. No smoker and missed deadlines and misleading videos. Would never recommend buying from this builder.

[@davidstiver2304]

y'all need to take that crook to court. total bs what he is doing and Jeremy yoder is full of it for not taking this video down.

[@John-dv9ry]

I order a 1975 workhorse offset. It took 16month to receive. I hope you have received you off set by now….

[@theonlyworker]

I don't think Jeremy needs to take the video down, but definitely needs to put a disclaimer at the beginning.

[@brianportnoy5795]

What’s the best temp to cook on brazos to render the fat and get great flavor? I’m having a hard time rendering the fat on top? (I have the brazos deluxe and it comes with heat deflector)

[@vvg6111]

Hi Jeremy I'm Victor. I live in Sun Valley just a couple of blocks from the shop I went there a few days ago I spoke to Eric. He's a very nice guy. I personally didn't mention it but he didn't either about getting some discount according to your last KZbin video. Just to let let you know I'm saving your KZbin videos on my cellphone and already tried a few of your recipes. Many thanks for what you do for us. Victor G

[@MadScientistBBQ]

Cool. If you are interested, I think you can ask about pre-order. No idea how many of those spots have been taken. Also, you should swing by on days they do test cooks to get some free barbecue

[@benjaminworthen7717]

I'm absolutely BAFFLED you didn't open up and talk about how the fire box is connected to the cook chamber (though you did obviously talk about the water pouring spout).

[@tinman8880]

If yours came with the patina do you still have to season it like you were talking about?

[@ryangies4798]

Fat Stacks has scammed multiple friends out of 10s of thousands of dollars. As of November 30, 2023 the company property has been seized, all phone lines are down and zero communication from Eric. I’m sure the whole story will be played out in court. Jeremy, you may want to consult an attorney to find out if you have any exposure. Your product endorsement over the years just might pull you into this which would be a shame. Sad the BBQ community is dealing with this in times of financial hardships.

[@davidstiver2304]

Jeremy yoder is a freaking fraud for keeping this video up when he know the bs Eric from fatcrap is doing to ppl. thats all Jeremy is now, a freaking salesman trying to convince ppl they need to spend 5k on crap to make good bbq.

[@blackr0se]

@@davidstiver2304he sure is a fraud. he pushed a product from an untested company/person. hes just as guilty.

[@tombrown6464]

Ok, so PAM, or a cheap knockoff, sprayed on the exterior to prevent rust. Before heating the smoker or after it's come up to temp? Also, what about cleaning/seasoning the interior for the first use? If you've already covered this I'd appreciate a link to that video. I ask these questions because my brother is giving me his offset that isn't be used anymore.

[@philmaro84]

I hear fatstack is in a very bad place 😢😮.

[@panzerdivisionlehr]

What about reverse flow smokers? Are they any better than straight air flow smokers?

[@cayero]

In theory reverse flow should produce more smoke. In practice they don't but the difference is not substantial.

[@thomasluehr7225]

This video should be taken down due to the issues with FS Smokers admitted by their owner in their own YT series. This company is essentially a ponzi scheme

[@davidstiver2304]

why would Jeremy yoder do that???? he's getting a cut.

[@chrislogan7863]

Did you enter and pay for the smoker after this video? I paid for mine in full, and still haven’t received my smoker. They had initially told me I’d be getting the smoker in January of 2023. I haven’t reached out to my bank yet to dispute the charges but getting close, not sure if it’s too late for that.

[@jhosoi808]

@@chrislogan7863I ordered my volunteer by TMG PITS in June - It’s just about done they text picture updates during build - customer service has been great with me adding and subtracting options Good luck with your pit 🙏🏽I can imagine how frustrating that is

[@LakeSuperior090]

Let me know if you do.. it’s been even longer for me.

[@chrislogan7863]

@@LakeSuperior090 will do man. I actually just went ahead and disputed the transaction with my bank after seeing fat stacks update last week. It looks like that company is doing terrible unfortunately, and he is not delivering anytime soon based on his video. I am hoping I can get a refund since they did not deliver. $2800 is not peanuts for me. And I know a lot of other people it sounds like have lost more.

[@justyournormalkleefan1139]

thanks for your videos on Fatstacks, got a chance to talk with Eric about getting the 80. Super nice guy who took his time to answer all of questions, and he grew up in Michigan so that was the nail in the coffin to lock in my order. Thanks agian for all of your videos.

[@BlakeGo7]

This video did not age well.

[@tLouisvilleman6608]

Why

[@BlakeGo7]

@@tLouisvilleman6608Go look up all of Fatstack’s issues.

[@mattmonk8392]

Have you ever cooked on a mill scale smoker? Wonder which one is better

[@chevy2die]

Dude you should take this video down. I don't know what happened but I see your 2023 update, and they have basically no internet presence except an article about them and some other random stuff. This video isn't really relevant now that nobody can buy them.

[@turboegclm]

Workhorse, fat stack or big Phil’s? Any preference or all on a similar level

[@halharper8823]

Jeremy, I'm a bit conflicted...you mention that this is the best offset smoker that you've ever cooked on, but I watched your video on the Franklin smoker on the brisket and you had raves about that pit. I am trying to decide which one to order - the Franklin or this FatStack 120. Is this, in your opinion, better overall than the Franklin pit? Appreciate your views and your videos!

[@TV-nv8qq]

120 is same price as Franklin. It is way bigger.

[@gregkline2883]

Have you tried or heard of the Lone Star Grill smokers, either the 20 or 24 wide smokers? Curious on how this compares. I have their Santa Maria and it is a great build.

[@MadScientistBBQ]

I know about them but have never been able to cook on one. Heard good things though

[@Anteater23]

I can’t get kosher salt where I’m from so I was going to get some from Amazon. Do you suggest Morton or Diamond Crystal? Thanks.

[@jamesgunn5358]

He uses diamond crystal. I recently switched to it and much prefer it. Smaller granules and less salty

[@realworldbowhunting6781]

I can't get a brazos delivered to me. But they will deliver the old country wrangler. I know it's smaller. But would you consider it a quality offset?

[@jasonmiller5716]

Can you try to do a review On the outlaw smoker patio.

[@80redbarron]

Would love to have you test the Lonestar Grillz Texas Edition as well as their 20 x 42 offset

[@briancamera9737]

Yodster You have been a great Jedi Master for me on my quest for superior backyard BBQ taste. I am using a treager pellet smoker and your advise and techniques have transformed my BBQ confidence. Please post when you will be visiting CA again. I could see your channel going to the next level.

[@thethrill04]

Very curious to see how they compare to a Shirley. Shirley just released a new comparable offset pit.

[@modemlaugh]

If that shelf is the right height, maybe oil it then get a couple of weber kettles fired up and put them under it for a couple hours.

[@brandonnickerson8934]

Nice video. Would love to see you give a Karubecue a whirl. The design would be right up your alley. I love mine.

[@MadScientistBBQ]

I have never seen one in person but would love to give it a try. You’re one of several people to mention it to me now

[@ED6499.]

I have the 1975 workhorse. All I can say is wow works great

[@MadScientistBBQ]

That’s what I have heard from folks. I need to get my hands on one and do a cook

[@aaroncook5928]

@@MadScientistBBQ please do, I'm leaning towards the 1975 over the Franklin... However the fatstack is now tempting.

[@dannytanner8725]

my question is are these smoker meant to stay outdoors all the time do they have to be treated

[@j-mamiscastro5646]

For the 120, what's the max capacity for each meat? Example: If you were gonna smoke only ribs, how many will fit on the bottom grate? Brisket? Pork Butt?

[@WookieLove1]

I'm curious of this too...

[@misfit3050]

I love the smoker beyond the water catch that is the firebox. Just asking for rust

[@mikearchibeque7220]

Just ordered my 120. For those wondering it’s 1000 off the 80 or 850 off for the 120 for the pre-sale.

[@twhdvm]

I'm curious about your thoughts on Lang pits. I'd like to see you cook on and review one of their pits.

[@sactwnrob]

I would like to see you cook on 24x 60 lone star grillz. Because I've not seen anyone cook on one. Because I want to know is it worth the money and I want to know if it leaks smoke at all

[@JJ-hh5sf]

Make more videos on the Fatstack please

[@BillyHoyle22]

Would love to see how the FS120 compares to the Workhorse 1975. Thanks for the reviews. 👍

[@JoshuaSullins]

Yes please make a series on cheap cuts for the smoker!

[@buckshot21000]

How does it compare to the millscale 94?

[@JT_Funk]

Just waiting for production. I ordered the 120 right after your first video. Fat Stacks team spent so much time with me on the phone talking through the pit, the delivery timeline, what size wood pieces they recommend. Obvious they have a huge passion for BBQ. Can. Not. Wait. Anyone want my spot in line for a Franklin???

[@MadScientistBBQ]

That’s great to hear that they took care of you

[@danshouseofsmokeandoutdoor7119]

Nice I am glade there good because I order the 80 after your first video. It on the cart. Should make it lot easier for one person to more them around. One question I got how long of wood does the 80 fire box handle? I. The process of finding wood to use in it.

[@MadScientistBBQ]

Probably something like 8- 12 inches long worked well for me

[@danshouseofsmokeandoutdoor7119]

@@MadScientistBBQ thank you can’t wait to try it out it be my first offset smoker.

[@kevinmckenzie287]

Hey Jeremy have you checked out outlaw grills out of Indiana yet?.

[@carloscochran8307]

You should go to home Depot and get some Rust-Oleum for the outside and auto zone and by a car cover for rust

[@user-kg4lz7tm4p]

When cooking on the top grate, how does the temperature compare to the bottom grate? In my own offset, the air at the top is much hotter than grate level and I would never be able to smoke something closer to the top of the chamber. Thanks for all your videos, I’ve learned so much watching them!

[@scogentaz9824]

I am going to buy one of these because my favorite BBQ specialist says its the BEST!

[@kevinwittenauer6892]

Totally agree with the water opening releasing hot gasses. Maybe a short small diameter stack, 2" or so, with a damper would really fine tune heat distribution.

[@MadScientistBBQ]

I think you’re correct. That would be the play

[@justindegraffenreid5813]

What is the length and diameter of the exhaust stack of the fs120?

[@dantij4]

What are your thoughts on the Lang smokers? Have you ever cooked on a Lang?

[@Soplas_Chile]

Anxiously waiting for this!!!! Thx for the content

[@MadScientistBBQ]

👍🏻

[@jrocktsu]

Any chance you can do a review on a Shirley Fabrication smoker?

[@chrissistrunk]

Great videos on the Fatstacks...and I have ordered my FS-80. My question for you: how easy is the cooktop to clean since there is no grease drain/ spout? Thanks! (Waiting on the FS-80 will be a lesson in patience)

[@MadScientistBBQ]

After using it, I get it hot, hit it with some water, scrape, more water, wipe off with towel, light coat of pam, let smoker cool

[@JLEMS]

Ya my first thought was that would just hold water on top after it rains / snows. Not sure that’s a great thing. Otherwise seems like a killer pit!!

[@brianmcgee115]

could you do a video explaining the difference between a regular offset vs a reverse flow offset???

[@gerritschuurmans8735]

Because of you and your videos I have switched from putting my name on a waiting list for a Franklin to looking into a Fatstack smoker. Thanks for all of you info

[@johnathansteil8186]

Nice video. I've had my Shirley Fabrication for 2 years now. Should try one out.

[@MadScientistBBQ]

I really want to and need to!