P
pharp
Guest
Man those look sweet! I am considering a stick burner. I haven't really sat down to put a list of my "wants" together yet, but that 1975t on their website looks like it checks all the boxes!
Bubba- Here are those pics of my 1957. Fingers crossed I did this rights...
Just received my 1969 last week. Seasoned it on Sunday. Going to order up a brisket from somewhere and get smoking.
Any suggestions on the best place to order good quality brisket and other cuts of BBQ meat from I'm in California?
I heard that Costco meat just doesn't cut it. I have always had good trip tip from them but don't know if that good taste extends to the briskets.
I'll try to attach a short video link to the seasoning of the pit...don't know if the web link will work or not but I'll try.
https://photos.app.goo.gl/5MNkd8qpSVvSQy1b7
Congrats on the 69, it's a beauty. Something I was meaning to ask to a WorkHorse owner, could you take a picture of the heat deflector at the throat? In particular, would you be able to tell me whether the lip of the deflector is slightly pointed downards 10 or 15 degrees or makes a right angle with the half moon plate?Just received my 1969 last week. Seasoned it on Sunday. Going to order up a brisket from somewhere and get smoking.
Any suggestions on the best place to order good quality brisket and other cuts of BBQ meat from I'm in California?
I heard that Costco meat just doesn't cut it. I have always had good trip tip from them but don't know if that good taste extends to the briskets.
I'll try to attach a short video link to the seasoning of the pit...don't know if the web link will work or not but I'll try.
https://photos.app.goo.gl/5MNkd8qpSVvSQy1b7
Congrats on the 69, it's a beauty. Something I was meaning to ask to a WorkHorse owner, could you take a picture of the heat deflector at the throat? In particular, would you be able to tell me whether the lip of the deflector is slightly pointed downards 10 or 15 degrees or makes a right angle with the half moon plate?
I'll try to attach a short video link to the seasoning of the pit...don't know if the web link will work or not but I'll try.
https://photos.app.goo.gl/5MNkd8qpSVvSQy1b7
How'd ya get it up there onto the deck?
Trying to decide between the 1969 and 1975. I mostly cook for just 2-4 people but a couple of times a year I do cook for 15+ adults. The price difference is negligible so it really is about right sizing for me.
Anypictures of a loaded 1969 and 1975? Fully loaded how did the 1969 cook?
What has everyone used the top shelf for? When I cook it's a protein or two and one or two sides so I am hoping the top shelf would work well for the sides and leave the main surface for the proteins.
Thanks in advance for the help!
Trying to decide between the 1969 and 1975. I mostly cook for just 2-4 people but a couple of times a year I do cook for 15+ adults. The price difference is negligible so it really is about right sizing for me.
Any pictures of a loaded 1969 and 1975? Fully loaded how did the 1969 cook?
What has everyone used the top shelf for? When I cook it's a protein or two and one or two sides so I am hoping the top shelf would work well for the sides and leave the main surface for the proteins.
Thanks in advance for the help!