It was the price vs size debate as well as price vs a fully custom pit for me when I bought my Backline competition pit. Purely paying for the name on his backyard pit I think. Saying that, I wouldn't mind getting my hands on to cook with and try it out. I enjoy checking out his smokers on Instagram.
I'd like to know more about it, also.
Figured we would have seen at least one person get one by now. ��
The workhorse/primitive claim to fame is proper convection and even Temps based on the science/cfd. I have no idea if in the real world that means anything.And we've not heard from a Franklin pit owner either.
To my recollection, we had one guy with a Mill Scale Model 94, but he disappeared after telling us he bought it.
And we've only heard from one Workhorse 1975 owner.
I don't know what to make of this .
Ya. Analysis paralysisThose smaller pits like Mill Scale and Franklin will require pretty small splits to actually cook with convective airflow. They are nice, but I think the convective cooking area is actually rather small. It's just always a focus on "even temps."
I didn't even notice it was your thread at first ECB lol. :doh:
And we've only heard from one Workhorse 1975 owner.
I don't know what to make of this .
Those smaller pits like Mill Scale and Franklin will require pretty small splits to actually cook with convective airflow. They are nice, but I think the convective cooking area is actually rather small. It's just always a focus on "even temps."
I’m going to order one this week and will give my thoughts when I get it. Said to be mid February
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You keeping the m1?
I really have a hankering for a straight flow Texas style offset
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Considering the cost and wait time I'd opt for another good pit for the backyard. Those mobergs are awesome but they really shine on their larger pits.
I’m going to order one this week and will give my thoughts when I get it. Said to be mid February
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Can you expand on what you mean hear. Is thetr anmeither/or relationship with convection/even temps that is somehow dependant on cooker size?
Thanks in advance
Phad
This, IMO, is the guts of the issue.
I thought I was getting good even cooking on my OC Brazos because my Tel Trus on both ends were very close, until I did a biscuit test and I was really surprised. Looking at top of biscuits, heating appeared even. But the bottoms of biscuits at FB end were burned.
I've since done maybe 8 or 9 biscuit tests trying to keep mostly the same parameters , such as cook time and cook temp , and then changing one thing on every test. I used tuning plates. Tuning plates in different configurations. I've made a 2 ft stack extension out of duct pipe and I've done tests with it on and off.
And the basics results were that I just moved the hot spot around, although the hot spot was less hot with some configurations.
And this cooker is very much a bottom up cooker. IMO, the baffle makes it worse.
So yeah, these small offsets, my Brazos is 20 X 40 , maybe don't offer a lot of convection. My cooking grate is 36" and in reality, I'm only gonna use the 18" on the stack end.
A 48" cook chamber would be better. Although, Franklin's pit is 42" , but he has collector on the stack which would create more length.