FIRE MANAGEMENT ON A LONE STAR GRILLZ OFFSET SMOKER
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- Опубликовано: 15 сен 2024
- HEY GANG! WE ARE BACK TO HAVE SOME FUN WITH FIRE WITH AN OFFSET FIRE MANAGEMENT VIDEO ON OUR LSG 30X36. IT DOESNT TAKE MUCH EFFORT TO RUN THESE BAD BOYS AND I JUST WANTED TO TAKE A SEC TO SHARE HOW LITTLE IT TAKES TO MAINTAIN A STABLE AND CONSISTANT CLEAN BURNING FIRE. GRAB A COLD ONE, SIT BACK, RELAX AND ENJOY.
I like all your videos: informative, to the point, and real life. Thanks.
Happy New Year and THANK YOU Brother David for the kind words and support. Definitely happy to hear you enjoy the content. More to come soon. Peace and Blessings to you kind Sir _Big Ed
I love fire management! Sometimes I don't care about the meats itself, just love running that fire.
@Haniel Trisha Hey I’m with you, it can be therapeutic and peaceful. Absolutely love burning sticks and observing how Fire works. Thank you for the the kind words and for checking out the channel. Peace and blessings to you
SNAP CRACKLIN AND POPPIN! Love it! I'm out in CA too and you gotta keep lump charcoal away from your face when pouring! Got my LSG 20x42 on order, can't wait. Great vid
@Griffin HAPPY 4th!! Thank you for watching and yes that lump is no joke🤣😂 CONGRATS on the smoker, your going to love it. Hit me up and let me see her when she shows up💯💯 Peace and blessings.
Nice vid! Ordering my Lonestargrillz on Monday, 20 x 36 Offset, thanks Grates!
Love the tips re the fire management, seems pretty straight forward!
@Paul Grosjean congratulations on the upcoming rig!! Also BIG THANK YOU for watching and commenting. Please subscribe if you haven’t. You may want to check out my seasoning video for my LSG. It’s a pretty cool way to season a pit. Blessings and thanks again
Great video, I need to get that Fire basket for my LSG. I'm in LA so I know what you mean about wood cost. I found 2 spots to get wood one in Anaheim and one in Compton. keep those videos coming, they really helps us newbies.
@ PapaBears’s Kitchen LA IN THE HOUSE!! YESSAH! Thank you for your kindness and support Brother. I need to check those spots out and will definitely try to keep these things rollin. Peace and blessings. Thank u again💯
great detailed video on fire management thank you my brother new sub here
GOOD JOB WILL LOOK FOR MORE
Thank you so much for the kind words. More to come soon. Peace and blessings to you
Nice video man!
Thanks for watching and for the kind words Brother. Help me out and sub if you haven’t. Peace and blessings
What type of ash pan do you have in the bottom of the fire box???? Thanks
@matthewmerta3255 Thank you so much for checking out the content. The ash pan is directly from Lone Star Grillz and is sold as an upgrade. Definitely makes clean up easier and its heavy duty quality. Hope this helps. You can find them on Lone Star Grillz website in the accessories section. Thanks for watching and God bless
I’m considering the 24”. Do you have any comparison between those? Also, do you recommend the extra thick fire box?
Happy Holidays Boss and thanks for checking out the video. The 24 is a beautiful pit. The only thing to really compare is cook capacity, they all cook beautifully. Of course the heat on the 24 is cross flow versus the heat coming from the bottom, upwards on my cabinet smoker. I can assure you that the standard firebox will hold up forever especially if you get that ash pan. Ashes nor moisture will never touch the bottom of your firebox due to the weight and quality of the ash pan. Though it’s nice to have, It’s hard to recommend the 1/2 firebox as a necessity. The benefit of it is the radiant heat that it transfers to the cook chamber and it damn sure gets my pit back up to temp in literally 5 to 10 minutes regardless of how long I have my door open. I’m not sure if that warrants an extra $800-$1000 because adding that 1/2 firebox will also increase your shipping cost. The only reason I got it was my Wife gifted me my smoker and told me to add whatever I wanted so I did😂. The one thing I would recommend is getting your shelf expanded to 12” and get the stainless steel(wish I added that to mine). I would also highly recommend the ash pan(to protect your firebox bottom), large casters for easier movement, and a fire management basket. Hope this helps and thanks for dropping by. Help us grow by subbing if you don’t mind and have a Happy Thanksgiving!!🦃 Peace and Blessings.
Thanks for the thorough reply! Subscribed!
Highly appreciated💯
Great Video Grates, Do you use water on larger pieces of meat on long cooks mainly.
Thank you Mr. Knapp!💯 Good to see you here. I definitely run water with everything EXCEPT poultry. There are times when it’s cold out and moisture is in the air, I might skip the water but that’s rare. Plus I love how easy it is clean it. I drain that water while it’s hot and it’s almost like self cleaning and the remaining coals dries it out so no worries about rust😁
Is that the Cuisinart mat under your smoker? What are your thoughts on it? LSG used to sell a nice mat but I don't see them on the site anymore.
@W C Neathery Thanks for watching Brother. Yes sir it is a Cuisinart mat and it’s pretty damn solid. I drop hit coal on quite often and it does a great job of keeping its form unless left for too long and even then it has no holes from burn through. Just a few indentations here and there. So yeah, it’s a keeper and inexpensive. Hope this helps. Peace and blessings
@@gratesbbq Thanks for the response.
Foist!
MC!! Thank you THANK YOU Brother💯 got mole pablano?😂😂
@@gratesbbq En este momento, no...no lo tengo pero...con un poco de tiempo, quizas...jajaja
Nice .. let’s see one with the meat!!
Thank you Bro!! Cook will be posted tomorrow
@gratesbbq6949 can you use charcoal on this unti?
How much water are you adding and how long does it take to get to temp?
Eeeey Fire n’ Steel! I really just eyeball it about it 4 or 5 gallons I’m guessing. Typically I’m up and running at 45 or 50 minutes during this time of year. Nothing to major. Hope this helps n thanks for watching Brother
@@gratesbbq I've been meaning to try some water in my IVS but I think it takes twice that time to get up to temp. Good to know! Thanks Big Ed.