White smoke is ok for a few mins but leave the door open until the split totally ignites. If you are still getting white smoke after that then use a smaller split of wood. Possibly split that one you filmed in half and you should be good. That pit looks like a beast. I was leaning on getting this one but went with an offset instead. Keep putting out these Patron videos! Enjoyed seeing it in action!. Cheers bud!
I have their adjustable charcoal grill and it’s amazing. I would suggest using the basket on the platform or putting a couple of small bricks or something under the fire management basket on both sides so air can circulate beneath the coals as well. When you put that larger piece of wood in that temp should have rocketed over 300. Also, those baffles absorb some heat too. Not sure what purpose they serve as they defeat the purpose of direct heat smoking. I guess they’d be awesome for lower temp cooks? Enjoy your rig man. It looks awesome.
The basket is too tall to use on the adjustable rack. You're right, those baffles make a big difference and would be good for low and slow. I'm going to try a pizza this weekend where I'll be getting it over 500.
Yeah, I think the baffle plates are intended to give someone the ability to mimic a drum, bullet, or even kamado type smoker. I agree with you though, I don't think they are necessary with this cooker. I think LSG really went all out to create an all-in-one with this. A bit off topic, but I'm about to order my LSG adjustable grill. Any recommendations, tips or anything I should look out for?
@@ryanb4481I use the fire management basket pretty frequently with low and slow offset cooks especially. Get one. Also, I got a shelf on both sides since I don’t need a handle. The tables or shelves are worth it on both sides. I don’t love the steel grates like others do so I’d pass on those.
You will always get heavier smoke when starting sticks/wood. The only way to minimize that reality is to keep a small bed of glowing embers and maintain that by adding a single piece to that at a time. Or, cook with charcoal & briquettes combo. There are just a few foods that heavy smoke compliments, so avoiding the "house fire smoke effect" is generally much desired. I think getting that wood basket off the floor (thin fire brick on the corners?) for air to enter from underneath would help too. Peace btw, I have a Md Y too!! (of course we love it!!)
A lot more work than your Masterbuilt Gravity! I have the MB800 and love it. I like the idea of a grill built for life but the MB with the firebox mods seems to be holding up great and you can not beat the convenience.
You sure treat that thing a hell of a lot nicer than I'm going to LOL Thanks for the videos, waiting for that call to come pick it up here so it's fun to see other people using theirs!
thanks for doing the video. good to see this in action. for cleaning ash from my offset and santa maria, i have a cheap small dustpan and hand held broom (like for a shop) that works very well. i also agree that for hot temps, to put the fire on the baffles instead of on fire brick. will the chimney fit in thru the door if the charcoal grate is all the way down? if not, you might be able to elevate the grate and put a fire starter under it but not sure if that will work due to how much steel there is in the way. another option is to use a FOGO blazaball, which is a small cage you put a firestarter in and then remove once it gets going.
I had never seen one of those blazaballs, I may have to try one out. The chimney won't fit in the bottom. I think if you're going to use a chimney, you'll need to drop them down from the top, like I did. Not a big deal, just something to think about.
I suggest getting a small metal trash can with a lid to dump the dust and unburned coals. then empty it into the trash can right before taking it to the curb on trash day. while you think everything is cold and not burning I know someone who burned up his truck putting chucks of wood that he thought were all out in the back of his truck. better safe than sorry.
Thank you for posting your videos. Being from Austin, and following the popularity of the local direct heat supplier, Chudbox, I have researched other ones and the El Patron looks to give so many good options in a medium sized box. I do have a couple of questions. Are you using charcoal brickets or lump charcoal? Most people say the lump is more uneven in terms of heat and burning time. For low and slow cooks, many people use a snake method with brickets, which was hinted at in the cook of the brisket on the LSG video. How did you clean up the dust from the fire bricks? Did you use a vacuum made for charcoal dust? In the fire chamber, is there enough room to put the charcoal and wood on one side of the space and to use the metal baffles and them to put the meat (brisket or ribs) on the other side of the grill on the top to simulate an indirect heat? Some of the bigger direct heat cookers have two doors or chambers to allow for indirect cooks. Would love to see you do a steak or even wings or ribs, moving the heat up for a direct sear.
Pretty much every question you have is in the video. I used lump, at the end I vacuumed with a standard garage vacuum, you can see pictures in the video of the baffles, etc
Really enjoyed the video. I noticed the fire management basket is sitting on the bricks. Where are you pushing the ash to when you cook ? I was wondering how it impacted airflow to the fire and coals.
@@buzzindsm3380 Hoping to add the El Patron to my cooking arsenal. I'm looking at the rotisserie, however it's 1/2 the price buying direct from the manufacturer.
A question I have asked in several videos but have never gotten a response to is, if you use it to cook pizza, does the high temps, ruin the oil coating on the inside walls and grill grates. I would imagine that it flakes off at 500-700 degrees? Not to mention what would happen to that gasket around the door at those temps? But, I'm just speculating.
I've only cooked one pizza so I'm not sure long term. I've seen no issues with the gaskets even at that temp. As far as the coating, it was only my 3rd cook and when it was done, I just sprayed it down with Pam, which is what I always do. I had a Masterbuilt 560 before this and you could kind of tell that those high temps were not great on it. I don't get the same feel on the LSG, this thing is built like a tank.
Incredible to me how these mfg Co's build these high dollar cookers w/o a built in easy to use ash removal system!! WTF, really? Give Weber their due. $99 bucks and the ash thing couldn't be easier!!
I thought so too at first, but it hasn't been too bad. I got a little fireplace ash shovel and brush set. Probably takes 2 minutes max, which I don't consider life altering.
LSG really looks to have went all the way with the functionality of this cooker. Looks amazing
It's normal to get some white smoke after you place a fresh split but should clear up after it catches fire.
White smoke is ok for a few mins but leave the door open until the split totally ignites. If you are still getting white smoke after that then use a smaller split of wood. Possibly split that one you filmed in half and you should be good. That pit looks like a beast. I was leaning on getting this one but went with an offset instead. Keep putting out these Patron videos! Enjoyed seeing it in action!. Cheers bud!
I have their adjustable charcoal grill and it’s amazing. I would suggest using the basket on the platform or putting a couple of small bricks or something under the fire management basket on both sides so air can circulate beneath the coals as well. When you put that larger piece of wood in that temp should have rocketed over 300. Also, those baffles absorb some heat too. Not sure what purpose they serve as they defeat the purpose of direct heat smoking. I guess they’d be awesome for lower temp cooks? Enjoy your rig man. It looks awesome.
The basket is too tall to use on the adjustable rack. You're right, those baffles make a big difference and would be good for low and slow. I'm going to try a pizza this weekend where I'll be getting it over 500.
Yeah, I think the baffle plates are intended to give someone the ability to mimic a drum, bullet, or even kamado type smoker. I agree with you though, I don't think they are necessary with this cooker. I think LSG really went all out to create an all-in-one with this.
A bit off topic, but I'm about to order my LSG adjustable grill. Any recommendations, tips or anything I should look out for?
@@ryanb4481I use the fire management basket pretty frequently with low and slow offset cooks especially. Get one. Also, I got a shelf on both sides since I don’t need a handle. The tables or shelves are worth it on both sides. I don’t love the steel grates like others do so I’d pass on those.
You will always get heavier smoke when starting sticks/wood. The only way to minimize that reality is to keep a small bed of glowing embers and maintain that by adding a single piece to that at a time. Or, cook with charcoal & briquettes combo. There are just a few foods that heavy smoke compliments, so avoiding the "house fire smoke effect" is generally much desired. I think getting that wood basket off the floor (thin fire brick on the corners?) for air to enter from underneath would help too. Peace btw, I have a Md Y too!! (of course we love it!!)
Thanks for posting, look forward to see some cooks on that bad boy!
A lot more work than your Masterbuilt Gravity! I have the MB800 and love it. I like the idea of a grill built for life but the MB with the firebox mods seems to be holding up great and you can not beat the convenience.
For sure, the masterbuilt is underrated. Yes, it's flimsy but it's cheap and basically set it and forget it.
You sure treat that thing a hell of a lot nicer than I'm going to LOL
Thanks for the videos, waiting for that call to come pick it up here so it's fun to see other people using theirs!
Low and slow also hot n fast i like the versatility 2 cookers in one i want one
thanks for doing the video. good to see this in action. for cleaning ash from my offset and santa maria, i have a cheap small dustpan and hand held broom (like for a shop) that works very well. i also agree that for hot temps, to put the fire on the baffles instead of on fire brick. will the chimney fit in thru the door if the charcoal grate is all the way down? if not, you might be able to elevate the grate and put a fire starter under it but not sure if that will work due to how much steel there is in the way. another option is to use a FOGO blazaball, which is a small cage you put a firestarter in and then remove once it gets going.
I had never seen one of those blazaballs, I may have to try one out. The chimney won't fit in the bottom. I think if you're going to use a chimney, you'll need to drop them down from the top, like I did. Not a big deal, just something to think about.
I suggest getting a small metal trash can with a lid to dump the dust and unburned coals. then empty it into the trash can right before taking it to the curb on trash day. while you think everything is cold and not burning I know someone who burned up his truck putting chucks of wood that he thought were all out in the back of his truck. better safe than sorry.
Yes, I have an old turkey fryer pot that I use for this purpose.
Thank you for posting your videos. Being from Austin, and following the popularity of the local direct heat supplier, Chudbox, I have researched other ones and the El Patron looks to give so many good options in a medium sized box. I do have a couple of questions. Are you using charcoal brickets or lump charcoal? Most people say the lump is more uneven in terms of heat and burning time. For low and slow cooks, many people use a snake method with brickets, which was hinted at in the cook of the brisket on the LSG video. How did you clean up the dust from the fire bricks? Did you use a vacuum made for charcoal dust? In the fire chamber, is there enough room to put the charcoal and wood on one side of the space and to use the metal baffles and them to put the meat (brisket or ribs) on the other side of the grill on the top to simulate an indirect heat? Some of the bigger direct heat cookers have two doors or chambers to allow for indirect cooks. Would love to see you do a steak or even wings or ribs, moving the heat up for a direct sear.
Pretty much every question you have is in the video. I used lump, at the end I vacuumed with a standard garage vacuum, you can see pictures in the video of the baffles, etc
Really enjoyed the video. I noticed the fire management basket is sitting on the bricks. Where are you pushing the ash to when you cook ? I was wondering how it impacted airflow to the fire and coals.
@@myporchbbq haven't done a long smoke but I think the ash just stays on the brick.
Awesome video.
Does the El Patron come with the holes predrilled for the rotisserie?
Looking forward to your upcoming cooks.
Yes
@@buzzindsm3380 Hoping to add the El Patron to my cooking arsenal. I'm looking at the rotisserie, however it's 1/2 the price buying direct from the manufacturer.
A question I have asked in several videos but have never gotten a response to is, if you use it to cook pizza, does the high temps, ruin the oil coating on the inside walls and grill grates. I would imagine that it flakes off at 500-700 degrees? Not to mention what would happen to that gasket around the door at those temps? But, I'm just speculating.
I've only cooked one pizza so I'm not sure long term. I've seen no issues with the gaskets even at that temp. As far as the coating, it was only my 3rd cook and when it was done, I just sprayed it down with Pam, which is what I always do. I had a Masterbuilt 560 before this and you could kind of tell that those high temps were not great on it. I don't get the same feel on the LSG, this thing is built like a tank.
Is the lid 3/16 as well or 1/8? Thanks.
How tall is it with the wheels?
Incredible to me how these mfg Co's build these high dollar cookers w/o a built in easy to use ash removal system!! WTF, really? Give Weber their due. $99 bucks and the ash thing couldn't be easier!!
where do the pellets go?
@Bam-BamMoore-zz2vk this isn't a pellet grill
@@buzzindsm3380 😐
Do you live around Ames?
Des Moines
@buzzindsm3380 I was thinking about getting one, would enjoy taking a look at your Patron sometime, if that would be ok. Thank you
@@twenzel420 Sounds good. When it warms up a little, hit me up.
That is way to much trouble to mess with
looka like a pain to clean
I thought so too at first, but it hasn't been too bad. I got a little fireplace ash shovel and brush set. Probably takes 2 minutes max, which I don't consider life altering.