@@narbekalantarians6269 I like the thought behind these names. Charlotte is a good one. I'll have to let that marinate for a bit. Any other names, just lay them on me!
Open the cook chamber door as well when you first start the fire to keep the dirty smoke out of the cooking chamber. Nice job! Looks beautiful! Cheers!
Thank you! I appreciate you watching! I usually do that when I start cooks. For this, I kept it closed because I wanted to start whipping air and heat through the cook chamber to start to set that beef fat.
Thanks Brandon! She's definitely shining now that some elbow greases was put in. I am hoping this pit takes care of me! Can't wait to do more cooks on it!
OK, old guy tips here kids. When you get a new pit, first thing first, make a big fire and burn out any manufacturing byproducts before you begin cleaning. Otherwise you will lock those in under your seasoning. Icky. Let it cool down, gently power wash the grills but dont use any detergent. Use brass or copper wool (not steel, it scratches) with the white vinegar when you scrub the exterior. RINSE with water and let dry. Then apply odorless mineral, rinse again and let dry. Next coat it with tallow or other preferred oil. Don't use linseed, it creates carcinogens @ hi temps. Light a hot fire, 300-350 in the main/center part of the cook chamber. Hold it there for at least an hour. Let cool. Hit it with tallow again, wipe down, and then cover. If you do all of the above every six months and keep your pit covered when not in use, it will never rust.
This is a very detailed list of instructions on how to season and care for your pit and I appreciate it. I think this is the preferred method if you have all of the necessary tools and materials. A simple burn in like myself and others have showcased may be more accessible for most people. I will give your method a shot next time I clean the pit! I have to see where I can get access to a power washer 🤔 thank you again!
Thank you! Congrats on getting your 120! Share some pics if possible. You are going to love it! Best of luck with the pit! If you have ideas of what you want me to cook on my 120 let me know. If you've got any ideas on how to run or improve the pit let me know as well! Curious to hear your thoughts about this pit.
I think the biggest key with these pits is getting a big solid coal base going and then adding splits for smoke and to maintain temps. I'd like to see a Brisket cook (obviously) but maybe throw in a side cook with breakfast on the griddle for the familia. I'd like to see a reverse seared tomahawk/Tri Tip/Whole Tenderloin and use the griddle for the final sear. The options are endless, Hibachi on the griddle while you are smoking whole chickens for the protein. Lets go!!! @@harrythehorsebbq
@@dozer9272 I agree about the coal bed. You gotta build one up and then maintain it for a really easy cook. Firebox griddle series is definitely coming! I appreciate all the video ideas and I will likely do them all eventually!
Damn good job - could not have done better myself - interesting story on the pit mixup - but I think in the end you will really like the raw steel - no paint or clear coat that can flake off over time - old school steel and patina only looks better over time - enjoy your new pit and look forward to seeing the food you start cooking on that beast - Ted
Thanks so much for the advice man! I hope I did the process justice! I think it worked out great! Yeah, I was bummed with the mix up to start, but putting my own work and touch on it was what I was aligned to do. First cook videos are coming!
From what I’ve learned and done myself you want to spray and season the smoker while it’s sitting about 300 degrees otherwise the oil with get tacky and streaky.
Yeah I think there are multiple ways to season a smoker and I think they will all get you similar results. I sprayed it while the cooker was cold to prevent streaking and dripping onto my driveway. I also think spreading the oil/fat around with a sponge is a good idea. The fat set really well with this process, but I’m sure your process works equally well!
Great video! Are you using full size splits or to you find logs about arm thickness works best to hold temps consistent? Would love to see a fire management video on this specific cooker.
Thank you! I have splits that are about 4 inches in diameter and 10-12 inches in length. I cut them in half to be about 2 inches or so in diameter and that split size works well for me to burn easily and consistently while building a nice coal bed. Fire management video is coming soon for sure!
@@harrythehorsebbqgot it. Is just received my FS120 and am trying to figure out the best way to run it. I’ve been using 2”diameter splits, but I have to add logs every 20 min and was hoping to run larger logs so I don’t have to maintain the fire so often. Might try some experimenting, just curious what others are doing. Keep up the good work
@@jeffmorgan2054 thank you! More Fatstack videos to come! I thought the same. I originally tried running bigger splits than I was used to and so far I’ve found that it will work sometimes. Usually under perfect weather conditions or with a big enough coal bed. However, the temp either spikes too high or not high enough and gets too smoky. I’m still trying to figure out the optimal way to run it and I feel like I’m getting closer to it
@@harrythehorsebbq interesting, so 6-8” long splits? That’s a lot closer to a small backyard smoker. Worth a try, my temp swings are still over +-20deg, hoping to tighten that up a bit
Thank you! I used two cans of the sprayable wagyu beef tallow. A third can might have been necessary because I like to be overly cautious and prepared.
Can you let me know how the seasoning on the outside holds up in the rain? A lot of people say that every time it rains they have to reseason if they use tallow.
So it has rained quite a bit in NY since I’ve done the seasoning. I will say that it’s not as shiny after it rains, but that patina is set into the metal and is still protecting against rust. There are probably more permanent routes you can take (i.e. boiled linseed oil and/or clear coats), but I don’t mind doing some touch ups and routine maintenance if it’s a more natural approach.
yeah fatstacks also does not do refunds has a ton of peoples money and cannot find materials to build them there grills, Eric the owner also does not pay any of his former employees he has laid off , he owes money to employees and customers who have paid for there smokers but wont refund or pay them .
I'm not sure how true any of that is. I know a lot of people have paid for something that haven't received which is frustrating. I received my smoker and am showcasing it on my channel because I bought it and I genuinely believe in the company and product. If you have disgruntled comments about the company, you will have to direct them to FatStack themselves. I am hoping my content can instill some hope in those who have placed an order.
I hear ya and it is a bummer for sure. Once they figure things out, I’m sure they will open up orders again. They really are great smokers. There are other welders/manufacturers if you want to go a different route
Sorry for the delay! The firebox is approximately 27 inches long, 23 inches wide and 22 inches tall. The stack is approximately 51 inches tall. I hope this helps!
Well if your first born is named Irma how about Schawarma? Betty? Dolly? Hariret? Alice? Fannie? Fannie Fat Stack is my vote!! I named you Harry after all ❤❤Love, Mom 😂
@@harrythehorsebbq yeah, feel worse for all of the people that have been robbed by them tbh. I was looking at them back in 2021. Really thankful i decided on a workhorse instead
You shouldn’t feel bad for Eric at all. There’s tons of posts on Reddit, Facebook, RUclips, about him not paying employees and ghosting people after he laid them off with no checks. He also continued to take orders all the way until May/June of this year telling people the lead time was six months. He knew full well by then they’d never be filling these orders. Eric is a crook 100%. Glad I got my money back through a chargeback.
I don’t know if this is the right approach. Everyone is human and I feel for everyone involved. You can’t believe everyone on the internet. I’m just a person making bbq and wanting people to enjoy bbq. I am not affiliated with FatStack. I am simply trying to show people how well their product works and make awesome food in the process
@@harrythehorsebbq nobody is doubting that the pits they make are great quality. Consider yourself lucky that you actually got yours because hundreds of people that paid in full never have and never will. As the guy above me said, there are posts about this all over reddit, facebook, etc. i’ve seen a lot of them too. There is a fat stack owners group on facebook full of people that have been ripped off by Eric.
Beautiful, with the patina showing through. Are you gonna name her?
Thank you! She's definitely looking a lot better now! I definitely have to name her. Any suggestions?
Charlotte, Ima, or Sofie? First names of three famous HTown women
@@narbekalantarians6269 I like the thought behind these names. Charlotte is a good one. I'll have to let that marinate for a bit. Any other names, just lay them on me!
@@harrythehorsebbqMary the Mare, Francis the Filly 🐎🐎🐎
@@hojobbq Interesting name suggestions haha. Francis may be worth considering.
Open the cook chamber door as well when you first start the fire to keep the dirty smoke out of the cooking chamber. Nice job! Looks beautiful! Cheers!
Thank you! I appreciate you watching! I usually do that when I start cooks. For this, I kept it closed because I wanted to start whipping air and heat through the cook chamber to start to set that beef fat.
She’s a gorgeous pit, Harry. Since I know you’re going to take good care of her, she’s going to take good care of you, too. Exciting times ahead!!!
Thanks Brandon! She's definitely shining now that some elbow greases was put in. I am hoping this pit takes care of me! Can't wait to do more cooks on it!
OK, old guy tips here kids. When you get a new pit, first thing first, make a big fire and burn out any manufacturing byproducts before you begin cleaning. Otherwise you will lock those in under your seasoning. Icky. Let it cool down, gently power wash the grills but dont use any detergent. Use brass or copper wool (not steel, it scratches) with the white vinegar when you scrub the exterior. RINSE with water and let dry. Then apply odorless mineral, rinse again and let dry. Next coat it with tallow or other preferred oil. Don't use linseed, it creates carcinogens @ hi temps. Light a hot fire, 300-350 in the main/center part of the cook chamber. Hold it there for at least an hour. Let cool. Hit it with tallow again, wipe down, and then cover. If you do all of the above every six months and keep your pit covered when not in use, it will never rust.
This is a very detailed list of instructions on how to season and care for your pit and I appreciate it. I think this is the preferred method if you have all of the necessary tools and materials. A simple burn in like myself and others have showcased may be more accessible for most people. I will give your method a shot next time I clean the pit! I have to see where I can get access to a power washer 🤔 thank you again!
That thing is awesome. Happy for you man.
Thank you! It runs like a dream. First cook videos are coming soon!
Yo...looking really nice!!! I receive my 120 tomorrow, the day is here and I'm ready to light a fire...LFG!!!
Thank you! Congrats on getting your 120! Share some pics if possible. You are going to love it! Best of luck with the pit! If you have ideas of what you want me to cook on my 120 let me know. If you've got any ideas on how to run or improve the pit let me know as well! Curious to hear your thoughts about this pit.
I think the biggest key with these pits is getting a big solid coal base going and then adding splits for smoke and to maintain temps.
I'd like to see a Brisket cook (obviously) but maybe throw in a side cook with breakfast on the griddle for the familia.
I'd like to see a reverse seared tomahawk/Tri Tip/Whole Tenderloin and use the griddle for the final sear.
The options are endless, Hibachi on the griddle while you are smoking whole chickens for the protein.
Lets go!!! @@harrythehorsebbq
@@dozer9272 I agree about the coal bed. You gotta build one up and then maintain it for a really easy cook. Firebox griddle series is definitely coming! I appreciate all the video ideas and I will likely do them all eventually!
Damn good job - could not have done better myself - interesting story on the pit mixup - but I think in the end you will really like the raw steel - no paint or clear coat that can flake off over time - old school steel and patina only looks better over time - enjoy your new pit and look forward to seeing the food you start cooking on that beast - Ted
Thanks so much for the advice man! I hope I did the process justice! I think it worked out great! Yeah, I was bummed with the mix up to start, but putting my own work and touch on it was what I was aligned to do. First cook videos are coming!
From what I’ve learned and done myself you want to spray and season the smoker while it’s sitting about 300 degrees otherwise the oil with get tacky and streaky.
Yeah I think there are multiple ways to season a smoker and I think they will all get you similar results. I sprayed it while the cooker was cold to prevent streaking and dripping onto my driveway. I also think spreading the oil/fat around with a sponge is a good idea. The fat set really well with this process, but I’m sure your process works equally well!
shiny like a hiney! seems like ive heard that before!
I had to draw from the inspiration around me and steal that from you haha
Great video! Are you using full size splits or to you find logs about arm thickness works best to hold temps consistent? Would love to see a fire management video on this specific cooker.
Thank you! I have splits that are about 4 inches in diameter and 10-12 inches in length. I cut them in half to be about 2 inches or so in diameter and that split size works well for me to burn easily and consistently while building a nice coal bed. Fire management video is coming soon for sure!
@@harrythehorsebbqgot it. Is just received my FS120 and am trying to figure out the best way to run it. I’ve been using 2”diameter splits, but I have to add logs every 20 min and was hoping to run larger logs so I don’t have to maintain the fire so often. Might try some experimenting, just curious what others are doing. Keep up the good work
@@jeffmorgan2054 thank you! More Fatstack videos to come! I thought the same. I originally tried running bigger splits than I was used to and so far I’ve found that it will work sometimes. Usually under perfect weather conditions or with a big enough coal bed. However, the temp either spikes too high or not high enough and gets too smoky. I’m still trying to figure out the optimal way to run it and I feel like I’m getting closer to it
Eric from FatStack reached out to me and told me to cut my splits o was using in half and build/run the fire closer to the door
@@harrythehorsebbq interesting, so 6-8” long splits? That’s a lot closer to a small backyard smoker. Worth a try, my temp swings are still over +-20deg, hoping to tighten that up a bit
Great video bro, how many tallow Can did you use?
Thank you! I used two cans of the sprayable wagyu beef tallow. A third can might have been necessary because I like to be overly cautious and prepared.
Can you let me know how the seasoning on the outside holds up in the rain? A lot of people say that every time it rains they have to reseason if they use tallow.
So it has rained quite a bit in NY since I’ve done the seasoning. I will say that it’s not as shiny after it rains, but that patina is set into the metal and is still protecting against rust. There are probably more permanent routes you can take (i.e. boiled linseed oil and/or clear coats), but I don’t mind doing some touch ups and routine maintenance if it’s a more natural approach.
yeah fatstacks also does not do refunds has a ton of peoples money and cannot find materials to build them there grills, Eric the owner also does not pay any of his former employees he has laid off , he owes money to employees and customers who have paid for there smokers but wont refund or pay them .
I'm not sure how true any of that is. I know a lot of people have paid for something that haven't received which is frustrating. I received my smoker and am showcasing it on my channel because I bought it and I genuinely believe in the company and product. If you have disgruntled comments about the company, you will have to direct them to FatStack themselves. I am hoping my content can instill some hope in those who have placed an order.
Just pick mine up in simi valley..
Awesome man! Enjoy! Let me know how you like it!
@@harrythehorsebbq for sure, haven't been able to mess with it yet since it been back to back 100 degrees here in LA..
@@joek7031 Yeah, I can imagine that it would be hard to cook in 100 degree weather haha. Stay safe out there!
What’s going to happen to the reverse flow pit ?
Keeping it around! Gonna do some reverse flow vs. traditional flow offset content
I am so bummed. I went to order one today and was told they are no longer taking orders for the 90 and 120 due to supply chain issues, eta unknown
I hear ya and it is a bummer for sure. Once they figure things out, I’m sure they will open up orders again. They really are great smokers. There are other welders/manufacturers if you want to go a different route
Hey sir! Can I please have the dimensions of the firebox? Also how tall the stack is?
Sorry for the delay! The firebox is approximately 27 inches long, 23 inches wide and 22 inches tall. The stack is approximately 51 inches tall. I hope this helps!
@@harrythehorsebbq yes tremendously. Thank you!
@@igotJesus88 no problem! Let me know if you need any other info!
Give it a couple months and your channels going to blow up, just showing some love before it happens.
I appreciate this a ton! I appreciate you showing love! Here’s to hoping 🍻
Well if your first born is named Irma how about Schawarma? Betty? Dolly? Hariret? Alice? Fannie? Fannie Fat Stack is my vote!! I named you Harry after all ❤❤Love, Mom 😂
Fannie is worth considering. That's not bad. Keep brainstorming
looking much better. Name her big bertha.
Thank you! Yeah, I think she shined up real good! Now that’s a serious name! I think the day I get a 500 gallon is when I will name a lot “big Bertha”
You need to use gloves with the mineral spirits
Haha I realized this after the fact when it stripped all of the oil from my hands
Sexy ass pit brother!! enjoy it!
Much appreciated! You know I will! I appreciate you watching. Stay tuned for some actual cooks on this thing!
Sadly, it looks like a lot of people have been taken by this company. Lots of deposits paid and no pits being produced
It is very unfortunate. The last FatStack weekly update video had me really feeling for Eric and the company
@@harrythehorsebbq yeah, feel worse for all of the people that have been robbed by them tbh. I was looking at them back in 2021. Really thankful i decided on a workhorse instead
You shouldn’t feel bad for Eric at all. There’s tons of posts on Reddit, Facebook, RUclips, about him not paying employees and ghosting people after he laid them off with no checks. He also continued to take orders all the way until May/June of this year telling people the lead time was six months. He knew full well by then they’d never be filling these orders. Eric is a crook 100%. Glad I got my money back through a chargeback.
I don’t know if this is the right approach. Everyone is human and I feel for everyone involved. You can’t believe everyone on the internet. I’m just a person making bbq and wanting people to enjoy bbq. I am not affiliated with FatStack. I am simply trying to show people how well their product works and make awesome food in the process
@@harrythehorsebbq nobody is doubting that the pits they make are great quality. Consider yourself lucky that you actually got yours because hundreds of people that paid in full never have and never will. As the guy above me said, there are posts about this all over reddit, facebook, etc. i’ve seen a lot of them too. There is a fat stack owners group on facebook full of people that have been ripped off by Eric.