Your gonna be very happy with the efficiency these pits have ! I got mine about 4 months ago and its awesome. Got a 20x36. Already had a 24x54 i had made. The one i made works great but you can’t compete with the efficiency of a LONESTAR. Happy smoking bro and congratulations as well.
Wow just awesome. Congrats on one of the best smokers out there. I have been watching a ton of YT videos and most say what you are. Doesn't take a lot of wood and don't have to babysit it all the time. That's because you bought a fantastic smoker. I am on the waiting list now for my 20x42 pellet smoker from LSGs. Can't wait. Best of luck and good smoking
We went to their new facility to pick it up! They are cranking a TON of smokers when we got there. It took me 21 weeks to get ours but now that they are up and running 100% at the new facility, it's taking a whole lot less. Btw, they had a 20x42 pellet smoker on their show room floor there. It's built like a TANK and that fireboard controller, amazing!
Bro, I've been watching your smoker as well and love the new fire management grate! Sometimes I wish I would have gone with a workhorse pits or a mill scale but I'm enjoying this LSG! Hope to keep seeing more of your content as well!
@@BackyardWarrior Thank you! I got a Snake River Farms gold grade wagyu brisket that was given to me by some good friends to do for the channel. Once we hit 1k subs we'll go ahead and do an overnight cook on it. Subbed to your channel!
@@BackyardWarrior Sure do! This weekend I'm doing some dino ribs South Texas style. Different regions do it differently so I'll show how it's done South Texas style!
Before I remove my tuning plates out of my old country pecos i have a huge question 🤔🤔🤔🤔🤔if im smoking a brisket and down by the fire box is 225,250 or 275 and the fire box is about 200 or 195 will the brisket still cook evenly and efficient through out the cook? Please comment back and let me know your opinion on this matter 👍🏽👍🏽👍🏽
Every smoker is a bit different. I have found on this LSG that if I create the fire closest to the fire box door, the cooking chamber is damn near even across the grate. It won't be perfect but it'll be what a traditional offset stick burner should be.
@@ElSenorBbq I'm sorry, I mean if by the stack is 200 0r 195👍🏽so create the fire close by the fire box door rather than by the fire box opening towards the chamber 👍🏽I thank you very much for your help and responding quickly 💯I really would love to do without the tuning plates because I'm noticing that my briskets not having a deep robust smokey flavor and that's using mesquite wood 😔maybe the tuning plates are for meat all across the grate ,please let me know your opinion again and thank you very much
@@ignoranceisnotatrend4669 your food is being cooked by the radiant heat of the plates instead of the actual smoke. Your first cook you will notice 100% a difference. You'll have to play with the fire a bit along with the draft to get it to where you like it. It's really the hard part but that is what'll make you into the pit master you want to be as well! Depending on the coal bed I have, I can put a 10" split, leave the air door half way and the stack all the way open and that gives me the best results. I would start with building a coal bed furthest from the cooking chamber so the gasses can start cooling as it drafts into the chamber, from there, play with the size of the fire and you'll get it.
@@ElSenorBbq you are right about the brisket being cooked by the radiant heat of the tuning plates 😧😧😧it taste just like a oven made brisket with a touch of smoke but not deep robust smoke 💯👍🏽what temperature do you smoke your brisket at? After your analysis on the tuning plates I believe my next cook will be without them, or I may try it out with ribs first, I actually believe I sort of got duped into thinking that the tuning plates help speed up the brisket cook 😧😔😔
@@ignoranceisnotatrend4669 I did too my man, no shame in admitting it. Personally, depending on the size of your smoker, I start the first 4-5 hours at 225ish or so. Then I raise it to 275 until its done.
Haha I love the cabinet style smoker but I am a bigger fan of the traditional style pipe smoker. I pick the door up with my right arm now since my shoulder injury is on my left side. Outside of that it's great and hope you are enjoying yours as well!
Bruh that’s nice I am still debating which one to get I like Lang , Shirley and moberg smokers also fat stack but I am here in Texas close to lone star grillz they are definitely top notch can’t go wrong with a lone star
I went to Lone Star since I'm here in the Rio Grande Valley and took the drive up there. They had a ton of smokers being built when I went to pick it up. Everything I asked of this smoker it was made the way I wanted it. The lid does not leak at all period. I'm not sure how they do their flanges for the lid but they sit incredibly flush to the barrel that they don't leak at all. I've used the griddle quite a bit as well. If you check out our Birria taco recipe, you'll see how I used the griddle to make those tacos. It also has a main chamber grilling grate that I'll use to grill for a family event. Everything is 1/4" steel. Just simply love this thing! Be sure to subscribe, next week a wagyu brisket goes on the LSG :o
The size of the wood and it being thick retains those temps. I have another video where I leave the vents wide open at all times and that's how I'm doing these cooks now. Get all the convection and controlling the temps with the wood size.
Sick stick burner bro! I have one almost that size. Plan on getting a newer one like yours once we open our bbq spot. For that price you think they would Atleast put a counter weight on the lid so it’s not so heavy lol. I Still like seeing your pit boss videos better. Main reason I subscribed was because of the pit boss
Pit Boss isn't going anywhere my man! In fact, once I get the hang of this stick burner, I'll be doing a 3 way comparison. Stick burner vs Kamado vs Pitboss. The Pit Boss I feel beat the kamado personally so I'm curious to see how this will fair out.
@@ElSenorBbq awesome bro. Can you do a review with a smoke tube on the pellet smoker as well? I added a 12 inch smoke tube to mine with half pellets and half wood chips and it came pretty darn close to my Stick Burner
You know, I'm not 100% convinced on a smoke tube mainly because I feel it would be dirty smoke. I'll give it a go for sure but that's what has kept me away from one this entire time.
@@ElSenorBbq I hear you but us both being from south Texas bro I know you love your smoke flavors. Using wood chips and pellets even if it’s thick won’t be as “dirty” as dirty smoke from regular wood logs know what I mean? So even if it looks like dirty smoke don’t mean it will be bitter like dirty smoke from real wood logs.
Haha outstanding my man!! Subscribe and help a homie out!! We are close to 1k and as soon as we do, we'll go ahead and do a wagyu brisket on this smoker :o
That I'm unsure but we are doing a reverse sear on this smoker today and next week will be the Part 2 of the Pit Boss vs Kamado so I'll see what testing I can do on it.
That is one nice grill! I'll be watching. How heavy is that 40" wide lid? Did you wish you got the counterweight? I am planning on ordering the 24"x36", and I am worried that will be too heavy without the counter weights. Does the the 12 wide SS table option still feel like the right choice? I am not what you would call "tall". I was worried that the 12" wide might be to wide for me to open and close the lid? I guess I'm driving to Conroe.
The door isn't too bad. I have an old injury from serving in Iraq with my shoulder so it causes a smidge of pain but you get sort of used to it. I don't notice the weight much anymore. I love the look of no counterweight unless I would go with the 48". The 12" stainless steel table option is a must 100%. If I had to do it again, I would have them put it at least 2 to 3 inches lower so that you can put full sized pans without hitting them when you open the lid. I hope this helps! Check out the other video I have regarding the main chamber charcoal grate. It's pretty cheap and I use it ALOT. Cheers!
That stainless shelf is pretty big. How wide is that shelf ? I just put an order in for a 20x48 offset with the stainless shelf. May need to go for the fold down option to save some space. Any details on the width of that shelf would be appreciated. Enjoy the grill !!! Oh shit I see you said 12 inch , thanks !
@@JDM_MSK Outstanding, you are going to love it!! I'm actually using mine right now to make a Meat Church Sausage experiment and doing great in this cold weather.
Great Video bro, I appreciate the info. I just got my grill in from Lone Star and I'm working on putting together my uncrating video. Any tips you have would be greatly appreciated..I'm looking forward to adding to the community. I subscribed and I'll be on the lookout for you. Keep Smoking!!
Hey whats going on my man? My earliest videos I was using just a camera phone and it was ok but everything went that much better after getting an actual camera and a tripod. Tripod makes for some very good video while you uncrate or check on your cooks. I also got a GoPro Hero 9. The Hero 9 is great but it was better when I added the media mod. I know this sounds like alot of money but this was over the course of a year of uploading videos and getting better with each video (I feel at least). Music you can get it from bensound. For editing I use Shotcut and works pretty good. I hope this helps and I'll send a sub your way as well!
@@ElSenorBbq I'll definitely be on the lookout for it. I haven't done sausage yet but it's on my list of things to do soon.. I got my brisket scraps on deck.
Already have a Snake River Farms Gold Grade Wagyu brisket a couple friends sent us to do on this smoker. We just recorded our first cook and will be uploading it tomorrow so subscribe if you haven't already so you won't miss out on it or the brisket smoke!
I originally had ordered the the 20x42 but I changed it to the 24x40. Mainly because I wasn't a fan of not being able to dial your smoke in as you would with tuning plates. I liked the bigger firebox but most importantly, its 1/4" all around instead of the 3/16 with the 20x42. I didn't want to size down significantly either with a 36 so I chose the 40. At that time it was only about 100 bucks or so difference so figured why not. I got a big'ol cowboy steak right now doing a reverse sear on it so we'll post that up either tonight or tomorrow so be sure to subscribe if you haven't already!
Love it! Thanks for the vid!!
Great looking cooker and thx for the video. Happy Anniversary to you and the wife....enjoy your feast!
Thanks my man!! We are uploading our first cook on it tomorrow so subscribe if you haven't already to not miss out and help us get to 1k! Thanks again
Your gonna be very happy with the efficiency these pits have ! I got mine about 4 months ago and its awesome. Got a 20x36. Already had a 24x54 i had made. The one i made works great but you can’t compete with the efficiency of a LONESTAR. Happy smoking bro and congratulations as well.
Thanks my man! It's incredibly efficient for sure! Next up is going to be a brisket South Texas style to celebrate us reaching the 1k milestone!!
Wow just awesome. Congrats on one of the best smokers out there. I have been watching a ton of YT videos and most say what you are. Doesn't take a lot of wood and don't have to babysit it all the time. That's because you bought a fantastic smoker.
I am on the waiting list now for my 20x42 pellet smoker from LSGs. Can't wait.
Best of luck and good smoking
We went to their new facility to pick it up! They are cranking a TON of smokers when we got there. It took me 21 weeks to get ours but now that they are up and running 100% at the new facility, it's taking a whole lot less. Btw, they had a 20x42 pellet smoker on their show room floor there. It's built like a TANK and that fireboard controller, amazing!
Great video brother and congrats on the pit and your anniversary as well🙏🏽🙏🏽
Bro, I've been watching your smoker as well and love the new fire management grate! Sometimes I wish I would have gone with a workhorse pits or a mill scale but I'm enjoying this LSG! Hope to keep seeing more of your content as well!
@@ElSenorBbq it's only right to go with LSG since you're a texan.. they make great pits
@@BackyardWarrior Thank you! I got a Snake River Farms gold grade wagyu brisket that was given to me by some good friends to do for the channel. Once we hit 1k subs we'll go ahead and do an overnight cook on it. Subbed to your channel!
@@ElSenorBbq same here..just found your channel today.need a nice cook for that 1k
@@BackyardWarrior Sure do! This weekend I'm doing some dino ribs South Texas style. Different regions do it differently so I'll show how it's done South Texas style!
Great Vid Bro😁💯 Congrats on the pit and HAPPY ANNIVERSARY to you and the Mrs.🎊🎉🥳
Thank you!! I've watched your videos in anticipation for our LSG! You got a beauty for sure!
Before I remove my tuning plates out of my old country pecos i have a huge question 🤔🤔🤔🤔🤔if im smoking a brisket and down by the fire box is 225,250 or 275 and the fire box is about 200 or 195 will the brisket still cook evenly and efficient through out the cook? Please comment back and let me know your opinion on this matter 👍🏽👍🏽👍🏽
Every smoker is a bit different. I have found on this LSG that if I create the fire closest to the fire box door, the cooking chamber is damn near even across the grate. It won't be perfect but it'll be what a traditional offset stick burner should be.
@@ElSenorBbq I'm sorry, I mean if by the stack is 200 0r 195👍🏽so create the fire close by the fire box door rather than by the fire box opening towards the chamber 👍🏽I thank you very much for your help and responding quickly 💯I really would love to do without the tuning plates because I'm noticing that my briskets not having a deep robust smokey flavor and that's using mesquite wood 😔maybe the tuning plates are for meat all across the grate ,please let me know your opinion again and thank you very much
@@ignoranceisnotatrend4669 your food is being cooked by the radiant heat of the plates instead of the actual smoke. Your first cook you will notice 100% a difference. You'll have to play with the fire a bit along with the draft to get it to where you like it. It's really the hard part but that is what'll make you into the pit master you want to be as well! Depending on the coal bed I have, I can put a 10" split, leave the air door half way and the stack all the way open and that gives me the best results. I would start with building a coal bed furthest from the cooking chamber so the gasses can start cooling as it drafts into the chamber, from there, play with the size of the fire and you'll get it.
@@ElSenorBbq you are right about the brisket being cooked by the radiant heat of the tuning plates 😧😧😧it taste just like a oven made brisket with a touch of smoke but not deep robust smoke 💯👍🏽what temperature do you smoke your brisket at? After your analysis on the tuning plates I believe my next cook will be without them, or I may try it out with ribs first, I actually believe I sort of got duped into thinking that the tuning plates help speed up the brisket cook 😧😔😔
@@ignoranceisnotatrend4669 I did too my man, no shame in admitting it. Personally, depending on the size of your smoker, I start the first 4-5 hours at 225ish or so. Then I raise it to 275 until its done.
That heavy door is exactly why I went with the LSG cabinet smoker... I'm only getting older. Ha!
Haha I love the cabinet style smoker but I am a bigger fan of the traditional style pipe smoker. I pick the door up with my right arm now since my shoulder injury is on my left side. Outside of that it's great and hope you are enjoying yours as well!
WOOOW WAY TO GO💯💯💯💯. NICE VIDEO EVERYTHING EXPLAIN STEP BY STEP CONGRATS FOR THE NEW SMOKER 💯💯💯💯💯💯 SHE'S A BEAUTY
Nice brother! Got the same one plus a counter weight & they wrote el Chapo on mine 😂
Lmao no way!! That's crazy and pretty awesome too!
Bruh that’s nice I am still debating which one to get I like Lang , Shirley and moberg smokers also fat stack but I am here in Texas close to lone star grillz they are definitely top notch can’t go wrong with a lone star
I went to Lone Star since I'm here in the Rio Grande Valley and took the drive up there. They had a ton of smokers being built when I went to pick it up. Everything I asked of this smoker it was made the way I wanted it. The lid does not leak at all period. I'm not sure how they do their flanges for the lid but they sit incredibly flush to the barrel that they don't leak at all. I've used the griddle quite a bit as well. If you check out our Birria taco recipe, you'll see how I used the griddle to make those tacos. It also has a main chamber grilling grate that I'll use to grill for a family event. Everything is 1/4" steel. Just simply love this thing! Be sure to subscribe, next week a wagyu brisket goes on the LSG :o
@@ElSenorBbq Orale brother 👌
so the thickness of the steel on a firebox slows down the burn of wood?? i thought it was more controlling the vents 100% of the time?
The size of the wood and it being thick retains those temps. I have another video where I leave the vents wide open at all times and that's how I'm doing these cooks now. Get all the convection and controlling the temps with the wood size.
Sick stick burner bro! I have one almost that size. Plan on getting a newer one like yours once we open our bbq spot. For that price you think they would Atleast put a counter weight on the lid so it’s not so heavy lol. I Still like seeing your pit boss videos better. Main reason I subscribed was because of the pit boss
Pit Boss isn't going anywhere my man! In fact, once I get the hang of this stick burner, I'll be doing a 3 way comparison. Stick burner vs Kamado vs Pitboss. The Pit Boss I feel beat the kamado personally so I'm curious to see how this will fair out.
@@ElSenorBbq awesome bro. Can you do a review with a smoke tube on the pellet smoker as well? I added a 12 inch smoke tube to mine with half pellets and half wood chips and it came pretty darn close to my Stick Burner
You know, I'm not 100% convinced on a smoke tube mainly because I feel it would be dirty smoke. I'll give it a go for sure but that's what has kept me away from one this entire time.
@@ElSenorBbq I hear you but us both being from south Texas bro I know you love your smoke flavors. Using wood chips and pellets even if it’s thick won’t be as “dirty” as dirty smoke from regular wood logs know what I mean? So even if it looks like dirty smoke don’t mean it will be bitter like dirty smoke from real wood logs.
I'll get a tube next time we are out at Academy. Need to get more butcher paper so I'll definitely do a comparison on it for sure!
Are you down in the Valley?
Sure am!
Dude my name is also Luis C Ortiz. We got the same name...
Haha outstanding my man!! Subscribe and help a homie out!! We are close to 1k and as soon as we do, we'll go ahead and do a wagyu brisket on this smoker :o
I’m starting to wonder if these digital thermometer are the things that are always off and not the smokers themselves
That I'm unsure but we are doing a reverse sear on this smoker today and next week will be the Part 2 of the Pit Boss vs Kamado so I'll see what testing I can do on it.
That is one nice grill! I'll be watching. How heavy is that 40" wide lid? Did you wish you got the counterweight? I am planning on ordering the 24"x36", and I am worried that will be too heavy without the counter weights. Does the the 12 wide SS table option still feel like the right choice? I am not what you would call "tall". I was worried that the 12" wide might be to wide for me to open and close the lid? I guess I'm driving to Conroe.
The door isn't too bad. I have an old injury from serving in Iraq with my shoulder so it causes a smidge of pain but you get sort of used to it. I don't notice the weight much anymore. I love the look of no counterweight unless I would go with the 48". The 12" stainless steel table option is a must 100%. If I had to do it again, I would have them put it at least 2 to 3 inches lower so that you can put full sized pans without hitting them when you open the lid. I hope this helps! Check out the other video I have regarding the main chamber charcoal grate. It's pretty cheap and I use it ALOT. Cheers!
Do you have videos cooking with the charcoal grate ?
We don't currently but we can. Anything you'd like to see?
That stainless shelf is pretty big. How wide is that shelf ? I just put an order in for a 20x48 offset with the stainless shelf. May need to go for the fold down option to save some space. Any details on the width of that shelf would be appreciated. Enjoy the grill !!!
Oh shit I see you said 12 inch , thanks !
Yessir! I opted for the 12" version instead of the standard 8 or 10. Well worth it, you can put full sized pans in there without anything hanging.
@@ElSenorBbq Thanks , I changed my order to the 12 inch stainless fold down shelf.
@@JDM_MSK Outstanding, you are going to love it!! I'm actually using mine right now to make a Meat Church Sausage experiment and doing great in this cold weather.
Great Video bro, I appreciate the info. I just got my grill in from Lone Star and I'm working on putting together my uncrating video. Any tips you have would be greatly appreciated..I'm looking forward to adding to the community. I subscribed and I'll be on the lookout for you. Keep Smoking!!
Hey whats going on my man? My earliest videos I was using just a camera phone and it was ok but everything went that much better after getting an actual camera and a tripod. Tripod makes for some very good video while you uncrate or check on your cooks. I also got a GoPro Hero 9. The Hero 9 is great but it was better when I added the media mod. I know this sounds like alot of money but this was over the course of a year of uploading videos and getting better with each video (I feel at least). Music you can get it from bensound. For editing I use Shotcut and works pretty good. I hope this helps and I'll send a sub your way as well!
Also, we just got done doing some sausages on the LSG so be sure to keep an eye out for that video hopefully by tomorrow!!
@@ElSenorBbq Thx for the jewels bro. All noted
@@ElSenorBbq I'll definitely be on the lookout for it. I haven't done sausage yet but it's on my list of things to do soon.. I got my brisket scraps on deck.
Hey bud! Have you placed a probe on the upper rack? Curious what the difference is from top to bottom grates?
Yes sir sure have! Top rack is about 10-15* higher than the bottom rack.
When is the first brisket going in that thing?👍
Already have a Snake River Farms Gold Grade Wagyu brisket a couple friends sent us to do on this smoker. We just recorded our first cook and will be uploading it tomorrow so subscribe if you haven't already so you won't miss out on it or the brisket smoke!
How long is that smoker sir.
Like length wise? 73" in length
how much was the smoker?
It was 2995 but they have since raised their prices due to the demand in steel.
what made you get the 40 over the 36?
I originally had ordered the the 20x42 but I changed it to the 24x40. Mainly because I wasn't a fan of not being able to dial your smoke in as you would with tuning plates. I liked the bigger firebox but most importantly, its 1/4" all around instead of the 3/16 with the 20x42. I didn't want to size down significantly either with a 36 so I chose the 40. At that time it was only about 100 bucks or so difference so figured why not. I got a big'ol cowboy steak right now doing a reverse sear on it so we'll post that up either tonight or tomorrow so be sure to subscribe if you haven't already!