Man these are awesome pits especially for the price. I plan on try to buy one eventually, keep up the great work and thanks for making insane quality pits at a very competitive price
I love these videos you guys are awesome great information that was my biggest fear.maintaining my 1975 that I will be getting in another month or so because it’s such a beautiful smoker I will be getting linseed oil to maintain !!!! Thanks
I have a 1975. I have been using food grade mineral oil (Walmart Pharmacy)on the cooking chamber. Mineral oil has a lower smoke point and will polymerize better at external cooking chamber temperatures. I use spray canola oil on the firebox. Boiled linseed oil is highly combustible once exposed to air. Just my $0.02. Cheers!!
When are y’all going to make a video on the 1957!?! That’s the only smoker I’m interested in because I’ve never used an offset and it seems like a really good size of an offset smoker for a beginner…
In this video you say the smoker doesn't need to be hot (350°) but that's contrary to your first video where you heated the pit in sections with a propane torch.
Linseed oil or I just recently stuck some high heat grease in a 69 thats been sitting behind the shop two years. It worked great and quiet as a mouse. My personal smoker (1969) is no need of grease due to using it frequently. So linseed oil is great
@@oldmanfunky4909 in the video he specifically said to only do the outside of the smoker. Not sure why, or what the recommended procedure is for the inside.
If you give it a good seasoning when you first get it, you won't have to do it very often. The fats from the meat will help keep it seasoned. I melted Tallow and sprayed the inside of mine and 4 months later it looks great.
@@jeffreyostrom2803 You can comfortably put three with the point facing towards the fire, but if you do a fourth you will have to turn it sideways, and when I say 3 you can put them side by side if there not to big, but if there real big briskets 2 by the stack and 2 closer to the fire and just rotate every hour or 2, and JD’S boast about the draw keeping even cooking across the bottom grate is true, it does fantastic, the draw truly is unreal and he’s not paying me to say this
speaking from experience, yes but higher smoke point oils work better. Tallow burns at like 325 while grapeseed oil burns at 450. the tallow will burn off too quick.
I saw the 1975 at a bbq shop here in Norway. This thing looks rock solid. Thick steel and fine welds, it looked very much a quality item.
Man these are awesome pits especially for the price. I plan on try to buy one eventually, keep up the great work and thanks for making insane quality pits at a very competitive price
welcome back...always enjoying your videos
handed the torch to you brother! lol
@@WorkhorsePits doing my best brother
@@WorkhorsePits @Backyard Warrior I really enjoy the information you both put out. Thanks!
I love these videos you guys are awesome great information that was my biggest fear.maintaining my 1975 that I will be getting in another month or so because it’s such a beautiful smoker I will be getting linseed oil to maintain !!!! Thanks
Can't wait for my 1969 to come in!
Beautiful smokers
NEW VIDEO!!!!!!
I have a 1975. I have been using food grade mineral oil (Walmart Pharmacy)on the cooking chamber. Mineral oil has a lower smoke point and will polymerize better at external cooking chamber temperatures. I use spray canola oil on the firebox. Boiled linseed oil is highly combustible once exposed to air. Just my $0.02. Cheers!!
When are y’all going to make a video on the 1957!?! That’s the only smoker I’m interested in because I’ve never used an offset and it seems like a really good size of an offset smoker for a beginner…
Yeah, I’m looking at a 1957 too. I’m not a beginner, but just don’t need anything larger and additional cost.
@@patrickmacleod2415, I finally found someone making videos on the 1957…check out MaxQ Barbecue…it’s a pretty good channel
@@Two_Bit_Smoke Yeah, I just found that. Good review of the 57. It really looks like the perfect size for me.
@@patrickmacleod2415, yeah, for me too
Which is better, raw or boiled linseed oil?
Begging you guys to hire more people
In this video you say the smoker doesn't need to be hot (350°) but that's contrary to your first video where you heated the pit in sections with a propane torch.
It does not need to be hot. It does apply and dry faster at temps above 350
Isn't 200 degrees way too low of a temperature for the oil to polymerize? I would think you would need to be at 400 degrees at least.
is that boiled linseed oil?
Their website says raw linseed oil. Boiled linseed oil has chemicals in it which shouldn’t go on your food.
@@abc-ed1nr is that true? Don't they use it on wooden knife handles?
Why not use an oil like grapeseed oil?
Thanks, JD...great tips. What do you recommend to keep the hinges on the doors lubed?
Linseed oil or I just recently stuck some high heat grease in a 69 thats been sitting behind the shop two years. It worked great and quiet as a mouse. My personal smoker (1969) is no need of grease due to using it frequently. So linseed oil is great
@@WorkhorsePits thanks very much
How do you maintain the inside of the firebox from the firebox from rusting.
Same way, coat the firebox when it is clean before you start your fire. Then as the smoker gets hot that oil will polymerize.
@@oldmanfunky4909 in the video he specifically said to only do the outside of the smoker. Not sure why, or what the recommended procedure is for the inside.
@@MrMarnold6 use a food grade oil on the inside
If you give it a good seasoning when you first get it, you won't have to do it very often. The fats from the meat will help keep it seasoned. I melted Tallow and sprayed the inside of mine and 4 months later it looks great.
What type of linseed oil is the used on this video: regular, polymerized or boiled?
I believe someone answered this below. They’re saying raw
How often do you recommend this kind of maintenance? When we start to see rust? Looking forward to cooking on a 1975! 🔥🔥🔥
I love my 1975T it’s awesome
@@ED6499. how many briskets have you been able to fit on your 1975 and did you get the side rack. Thanks
@@jeffreyostrom2803 You can comfortably put three with the point facing towards the fire, but if you do a fourth you will have to turn it sideways, and when I say 3 you can put them side by side if there not to big, but if there real big briskets 2 by the stack and 2 closer to the fire and just rotate every hour or 2, and JD’S boast about the draw keeping even cooking across the bottom grate is true, it does fantastic, the draw truly is unreal and he’s not paying me to say this
@@ED6499. wow fantastic can’t wait until I get mine what about the side tray?
@@jeffreyostrom2803 /what do you mean the side tray ?
Would tallow or other food grade oil work as well to protect the outside of the smoker?
speaking from experience, yes but higher smoke point oils work better. Tallow burns at like 325 while grapeseed oil burns at 450. the tallow will burn off too quick.
@@lohengrin5082 thank you!
I'm not familiar with linseed oil. Where do you recommend I purchase it from?
Home Depot, Lowes, Walmart
What Is the diameter of the 1969?
The diameter that is mentioned in the specs on their website.
Fortunately enough for me the Amish build sheds all my pits are inside
Im intrested but lives in South Africa
We ship globally.
just like my carbon steel pans... pretty easy to do.