Awesome videos... I'm on the fence of buying a LSG 36" and pretty much new to BBQing, I have an OLD Traeger and pit boss and both did not make it in the saltwater environment, I live on Galveston Bay. So that being said how do you feel the LSG will last if taken care of? Also, on the seal that came off on the bottom, is it possible to stick it to the lid instead? That away when you pull out a dripping brisket or meat it won't drip on the seal since the lid is up. And do you know if the fire controller will work with Wi-Fi meat probes or do, they all have to be plugged in? Thanks in advance.
Thanks! I'm glad you enjoyed them. The pit is made of steel so exposed to salt water it will rust. However, it is powder coated steel and not thin sheet metal like the other two you mentioned. If you keep it oiled with some mineral oil it will certainly reduce the rusting. I did end up putting it on the bottom of the door - check out my video where I did that! It worked well.
Awesome video! LSG Pellet is in my future. You are doing the best LSG Pellet Smoker videos on RUclips. Great video quality and you are very relatable and genuine. No click bait, etc. You keep making videos and we will keep watching. 👍
Brother, I love your videos, and background music! Just wondering why you even bothered to waste all that rub on the untrimmed fat side? You are just going to trim that fat after the cook, and no way will the rub penetrate into the meat from the fat side. Keep on cooking. Do you know if Lonestar ships?
Thanks!!! Lonestargrillz definitely ships! There are folks in the UK with one I think... I did not throw away the fat after the cook. I sliced it and ate the bark with the meat. I did throw out some of the middle fat though...
Looking at the LSG pellet smoker. I have a Traeger and cannot get away from pellet ash/dust blowing up in the cooking chamber and on the food. Does this happen with the LSG pellet smoker?
Great question! When smoking, no. The deflector plate is designed where no ash comes into the meat chamber. Now if you are direct grilling, then there may be some that will rise up through the slots as burning ash.
GREAT VIDEO GOOD COMPARISON ON THE BRISKETS , BUT THE WINNER IS THE LOANSTAR PELLET GRILL , I HAVE BOTH A STICK BURNER AND THE LSG PELLET GRILL , BOTH HAVE THERE PLACE BUT I LOVE THE OVERNITE COOKING IN THE LSG WHILE YOU SLEEP , I HAVE TO FEED THE STICK BURNER EVERY 30-45 MINUTES .
just cook up those trimmings as you cook the brisket, you can drain the tallow into a jar and the dog will thank you for all those meat treats left over.
Wow those look great! Been awhile since you did this cook, but about how long did it go at 200 degree. What did you kick it up to after that and for how long?
I'm going to have to watch it again to find out - HA! I generally leave it on 200 overnight and then kick it up to 275 after I wrap (about 275 Internal). Then I smoke it to 203 IT
Just discovered your channel. Nice to see the comparison between trimmed vs untrimmed as I have a neighbor that doesn’t trim. I do trim. I can say I’d never serve anyone a slice with that much fat. It’s just plain unappetizing in my opinion. Plus, since most folks won’t eat that huge chunk of fat they’ll never get to taste the rub/seasoning/bark. That to me is a waste. It appears that the briskets both were tender and juicy BUT were over cooked and that’s why they crumbled when sliced. Maybe try an electric knife? That’s what I now use so I can get nice even slices that are pencil thick.
Sweet! Congrats! Actually, no. I would order some probes directly from Fireboard and get the "competition probes". They are thinner and straight. I should do a video on them...
Great to see another video. I’m ordering my LSG pellet grill at the end of the month and cannot wait. While I’d love to get an offset, I don’t have the luxury of committing that much time and effort to a cook. Also did you see that Chris put out a video on instagram for wood chips for the pellet smoker that will be out soon. That will up the ability of the pellet smoker that much more. Keep the vids coming, I’ll def be getting shop towels for the seal as you suggested 👍🏻
I started couple hours ago the seasoning process and I am completely amazed how good it holds temperature even with a high temperature outside today in Dallas :) We seen a bunch of videos that a smoker doesn’t hold temperature when it’s 32 outside. How about 105 and start smoking? I guess will compensate for heat load as well:) (took about 20 minutes to half an hour to even out “a bit on the high side”probably the computer still learning but out of the box is amazing) I was trying to attach a picture from my app, but it won’t let me
I’m really thinking about the LSG Pellet. I know pellet can’t compete with stick burner but is it close. My Yoder just does not roll smoke like I want. Like my camp chef but not the build quality.Looking for honest opinion. I’m inBoise and would love to see this pit in action.
The LSG certainly rolls smoke well, and yes - not as good as a offset, but dang close with no hassle. I'm excited to try the new wood chips LSG is developing!! LMK what you'd like to see cooked on it!! Have you tried cooking at lower temps on the Yoder? Maybe call our friends at Fireboard for some tips..?
Awesome!!! 1 Question? how's the smoke flavor? I will get mine in about 3 weeks. Im worried it will be like my Traeger, no smoke flavor lol. Love the videos. They will be very helpful when I finally get mine lol.
Sir, I should not be saying this to another grown man but I love and hate you. I love you because your videos are super detailed, while not being full of clearly sponsored bullcrap (or holding back because you don't wanna make enemies). I hate you.... so much hate.. because I've been wanting a pellet grill for a long time, and you've made me become slightly obsessive researching this lone star grill t that I definitely will not be able to afford for a long time LOL. I'd previously wanted a stainless steel grill of some sort (Like recteq or yoder) but.... after watching all your videos, this grill just seems too good to be true.
😂😂Thanks Chris! I'll take it. I love this smoker and replaced my gas grill and small smoker with one - and it keeps getting better! Thanks for watching, and I hope to always maintain your trust - even after I have to start doing sponsor ads.... HA!
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
Awesome videos... I'm on the fence of buying a LSG 36" and pretty much new to BBQing, I have an OLD Traeger and pit boss and both did not make it in the saltwater environment, I live on Galveston Bay. So that being said how do you feel the LSG will last if taken care of? Also, on the seal that came off on the bottom, is it possible to stick it to the lid instead? That away when you pull out a dripping brisket or meat it won't drip on the seal since the lid is up. And do you know if the fire controller will work with Wi-Fi meat probes or do, they all have to be plugged in? Thanks in advance.
Thanks! I'm glad you enjoyed them.
The pit is made of steel so exposed to salt water it will rust. However, it is powder coated steel and not thin sheet metal like the other two you mentioned. If you keep it oiled with some mineral oil it will certainly reduce the rusting.
I did end up putting it on the bottom of the door - check out my video where I did that! It worked well.
Also, the Fireboard controller will not work with wireless meat probes natively to my knowledge. I would refer you to Fireboard.
Epic video! What a great comparison. Also… the music for the second brisket with the organ was fantastic! All is good but that song spoke to me.
Glad you enjoyed it!
Awesome video! LSG Pellet is in my future. You are doing the best LSG Pellet Smoker videos on RUclips. Great video quality and you are very relatable and genuine. No click bait, etc. You keep making videos and we will keep watching. 👍
Thanks brother!!!
Brother, I love your videos, and background music! Just wondering why you even bothered to waste all that rub on the untrimmed fat side? You are just going to trim that fat after the cook, and no way will the rub penetrate into the meat from the fat side. Keep on cooking. Do you know if Lonestar ships?
Thanks!!!
Lonestargrillz definitely ships! There are folks in the UK with one I think...
I did not throw away the fat after the cook. I sliced it and ate the bark with the meat. I did throw out some of the middle fat though...
Paul, I love the video....but I think you may need a new/sharper knife.
😀👍 I got a Honing Steel and fixed me right up!!!
LOL!!!
LSG now has the pellet hopper lid attached. Might be worth it to ask for lid and DIY kit?
I like having it come off. 😎👍
Looking at the LSG pellet smoker. I have a Traeger and cannot get away from pellet ash/dust blowing up in the cooking chamber and on the food. Does this happen with the LSG pellet smoker?
Great question! When smoking, no. The deflector plate is designed where no ash comes into the meat chamber. Now if you are direct grilling, then there may be some that will rise up through the slots as burning ash.
GREAT VIDEO GOOD COMPARISON ON THE BRISKETS , BUT THE WINNER IS THE LOANSTAR PELLET GRILL , I HAVE BOTH A STICK BURNER AND THE LSG PELLET GRILL , BOTH HAVE THERE PLACE BUT I LOVE THE OVERNITE COOKING IN THE LSG WHILE YOU SLEEP , I HAVE TO FEED THE STICK BURNER EVERY 30-45 MINUTES .
Couldn't agree more!! Thanks TJ!
just cook up those trimmings as you cook the brisket, you can drain the tallow into a jar and the dog will thank you for all those meat treats left over.
Yes sir! I've got Tallow running out my ears... 😂
Wow those look great! Been awhile since you did this cook, but about how long did it go at 200 degree. What did you kick it up to after that and for how long?
I'm going to have to watch it again to find out - HA!
I generally leave it on 200 overnight and then kick it up to 275 after I wrap (about 275 Internal). Then I smoke it to 203 IT
Just discovered your channel. Nice to see the comparison between trimmed vs untrimmed as I have a neighbor that doesn’t trim. I do trim. I can say I’d never serve anyone a slice with that much fat. It’s just plain unappetizing in my opinion. Plus, since most folks won’t eat that huge chunk of fat they’ll never get to taste the rub/seasoning/bark. That to me is a waste. It appears that the briskets both were tender and juicy BUT were over cooked and that’s why they crumbled when sliced. Maybe try an electric knife? That’s what I now use so I can get nice even slices that are pencil thick.
Glad you agree!
I respectfully agree to disagree, love the fat here, no trim for me.
Fat side up or down? and the place you buy Post oak pellets.. do they ship??
Always fat side up. I buy them at Lowe's Home Improvement, but they are sold online from multiple places. Thanks for watching!
Great video. I was wondering where did you get the cooler you used for the rest?
Unfortunately, they don't make them anymore.
16:01 Burton ends are awesome
Looks awesome going to order one in December. Do you recommend ordering the extra probs? Thanks Thanks
Sweet! Congrats!
Actually, no. I would order some probes directly from Fireboard and get the "competition probes". They are thinner and straight. I should do a video on them...
Ok thanks I'll look into that
I've watched a ton of videos on this Lone Star as well as the Pitts and Spitts and the Yoder. I think you just helped me make my decision. Thanks.
Glad I could help! Hope you've decided to go with the LSG! 😁👍
Great to see another video. I’m ordering my LSG pellet grill at the end of the month and cannot wait. While I’d love to get an offset, I don’t have the luxury of committing that much time and effort to a cook. Also did you see that Chris put out a video on instagram for wood chips for the pellet smoker that will be out soon. That will up the ability of the pellet smoker that much more. Keep the vids coming, I’ll def be getting shop towels for the seal as you suggested 👍🏻
I haven't seen that! I'll check it out
A good old fashion, turkey leg on schedule in the near future?:)
I just got my LSG love your channel learned so much!
Ooooh! That sounds good.... I'll add it to the list!
I started couple hours ago the seasoning process and I am completely amazed how good it holds temperature even with a high temperature outside today in Dallas :)
We seen a bunch of videos that a smoker doesn’t hold temperature when it’s 32 outside. How about 105 and start smoking?
I guess will compensate for heat load as well:)
(took about 20 minutes to half an hour to even out
“a bit on the high side”probably the computer still learning but out of the box is amazing)
I was trying to attach a picture from my app, but it won’t let me
Just curious have you ever ran a Yoder vs the LSG pellet? Really trying to decide between the two
I have not. If Yoder sends me one, is be glad to! 😁👍
Great comparison! Can't wait to get my offset going. Should be here on a couple weeks
Sweet! Hope you enjoy it!
Great cook! New subscriber here!
Thanks and welcome!
I’m really thinking about the LSG Pellet. I know pellet can’t compete with stick burner but is it close. My Yoder just does not roll smoke like I want. Like my camp chef but not the build quality.Looking for honest opinion. I’m inBoise and would love to see this pit in action.
The LSG certainly rolls smoke well, and yes - not as good as a offset, but dang close with no hassle. I'm excited to try the new wood chips LSG is developing!! LMK what you'd like to see cooked on it!!
Have you tried cooking at lower temps on the Yoder? Maybe call our friends at Fireboard for some tips..?
30:07 yikes.....
🫣🫣😬😬
Is your grill a 36" or a 42" ?
36"
Thank you. I will be ordering Monday morning and starting the (roughly) 100-day wait. @@txbluzmn
Awesome!!! 1 Question? how's the smoke flavor? I will get mine in about 3 weeks. Im worried it will be like my Traeger, no smoke flavor lol. Love the videos. They will be very helpful when I finally get mine lol.
The smoke flavor is great! Next best thing to a offset!
Id like to see a mixture of lsg post oak wood chips and pecan shell pellets in the hopper, bet the taste would be great
Try it and see! Let us know.
Fat is flavor! My vote goes to untrimmed, hands down! Great grill, thinking about ordering one now!
You'll love it!
Great video. I'm ordering my LSG pellet smoker tomorrow. Also loved the music.
Awesome! Thank you!
Sir, I should not be saying this to another grown man but I love and hate you. I love you because your videos are super detailed, while not being full of clearly sponsored bullcrap (or holding back because you don't wanna make enemies). I hate you.... so much hate.. because I've been wanting a pellet grill for a long time, and you've made me become slightly obsessive researching this lone star grill t that I definitely will not be able to afford for a long time LOL. I'd previously wanted a stainless steel grill of some sort (Like recteq or yoder) but.... after watching all your videos, this grill just seems too good to be true.
😂😂Thanks Chris! I'll take it. I love this smoker and replaced my gas grill and small smoker with one - and it keeps getting better! Thanks for watching, and I hope to always maintain your trust - even after I have to start doing sponsor ads.... HA!
@@txbluzmn Honestly I'd just say model yourself after Jeremy over on mad scientist bbq and you'll do dandy. Don't have to be a yes man to be honest :)
@@chriscolvin7535 yes! Jeremy does a great job.
Blues and bbq can’t go wrong with either one great vid buddy
Thanks!
Cool video but I really love your music. The guitar has a Robert Crey feel. Thanks man
Thanks sir!
I almost got to open for Robert Cray in Anchorage! He decided to go with a different band without a guitar player in it. 🫤
It’s not waste. Use it.
I personally grind the trim into burger with my MEAT! grinder!
Great video Paul
Thanks Jay!