Awesome video. Pork butts look great. I'm so glad you are making videos on the El Patron. I'm curious on how efficient it is. How much charcoal did you end up going through for an 8 hr cook?
Glad you're liking the videos, I'm working my way to a brisket. About 10lbs of royal oak and probably 7 splits for 7 hours. The Fireboard really works well with the El Patron but it's still a learning process. This was the first time I used the water tray.
Nice job on the cook. Looking forward to future cooks on your channel. I'm also on the wait list for an El Patron. I placed my order in early January hoping for a April delivery. I currently cook on a LSG offset with warming oven, I'm thinking the ElPatron will be a perfect companion cooker to the offset. I picked up a 18# wagyu brisket at Costco today to go on the offset tomorrow.
Thanks for the videos. Excellent comment on the basket being too high. Would you say this was a direct heat of a butt? You seemed not to put in the baffle plate barrier between the fire and the grates to create an indirect heat. You put the water pan on one side and the charcoal basket on the other. I guess the distance from the charcoal and flame is far enough so you can do a more direct heat cook for this length of time. Thanks
Well.....I started out with full baffles and water pan but I was having a hard time getting it up to temp. So I removed two of the plates and was just left with the water pan, I then moved the butts over the water so they wouldn't get direct heat. I moved the temp gauge with the meat and it stayed between 250-280 most of the time.
@@buzzindsm3380 That makes sense. I am coming from a Green Egg so you have to use the plate blocking the heat because the coals are too close to the grate. Here you can keep them off to the side and the distance is better. I know some people want the 180-200 degree smoker cook but for pork butts 250 is better. The El Patron looks versatile, but it will require some experimentation. Thanks for showing us your cooks.
@@jsdtxim also looking at going to one of these from a BGE. I’ve had my BGE for 14 years but don’t like the kind of taste I get when I try to smoke on it. But I do like the smoke taste off my Santa Maria. My theory is that the fire in the BGE is not fully oxygenated and therefore has an impact on the flavor. I also think the El Patron could replace both the the Santa Maria and BGE and save me some room.
@@user-cm3wd5hk1p I have a large BGE and the size is an issue for me. Sometimes even one large brisket is too much or it gets in the back and that is the hot spot on my kamodo. And 3 racks of ribs is about it. When you are cooking with 1/2 bag of fuel, you would like to do some pork butt or other things too. I assume with the Patron, you can put the fuel on one side and the brisket on the other side and with baffle plates get a much more indirect heat. One other difference is use of charcoal vs hardwood charcoal. They say brickets are much more consistent on heat. Some direct heat forums on the smaller Chud boxes say, only use brickets. I will experiment with that to see how it affects the cook and the flavor. You can use a log here and it is harder to do it in the BGE. The food is so much closer to the fuel in the BGE and that dome has variable temperature. Love the BGE on salmon, steak cooks. Could not do smash burgers because the flame was constantly going to high. I want the smoking without having the one log at a time every 40 minutes management. About to pull the trigger on the buy.
@@jsdtx yea, what you are dealing with is the same thing I have been complaining about. I also make bread and can never get it right on the BGE and was looking at building a wood fired oven but I just don’t have the room for one. I think it looks like the Patron could possibly work but if it doesn’t work for bread it looks like it will be better for everything else. I also couldn’t get a brisket on BGE but it’s not a cut that I care for too much. But ribs I love and can’t get enough in there
Развлечения
Awesome video. Pork butts look great. I'm so glad you are making videos on the El Patron. I'm curious on how efficient it is. How much charcoal did you end up going through for an 8 hr cook?
Glad you're liking the videos, I'm working my way to a brisket. About 10lbs of royal oak and probably 7 splits for 7 hours. The Fireboard really works well with the El Patron but it's still a learning process. This was the first time I used the water tray.
Thanks for the videos. I have an El Patron on order and I am learning from you.
Nice job on the cook. Looking forward to future cooks on your channel.
I'm also on the wait list for an El Patron. I placed my order in early January hoping for a April delivery. I currently cook on a LSG offset with warming oven, I'm thinking the ElPatron will be a perfect companion cooker to the offset. I picked up a 18# wagyu brisket at Costco today to go on the offset tomorrow.
Thanks for the video. How do you like the smoker?
I've been very happy with it. Like others, it takes more work but it's fun to use.
Thanks for the videos. Excellent comment on the basket being too high. Would you say this was a direct heat of a butt? You seemed not to put in the baffle plate barrier between the fire and the grates to create an indirect heat. You put the water pan on one side and the charcoal basket on the other. I guess the distance from the charcoal and flame is far enough so you can do a more direct heat cook for this length of time. Thanks
Well.....I started out with full baffles and water pan but I was having a hard time getting it up to temp. So I removed two of the plates and was just left with the water pan, I then moved the butts over the water so they wouldn't get direct heat. I moved the temp gauge with the meat and it stayed between 250-280 most of the time.
@@buzzindsm3380 That makes sense. I am coming from a Green Egg so you have to use the plate blocking the heat because the coals are too close to the grate. Here you can keep them off to the side and the distance is better. I know some people want the 180-200 degree smoker cook but for pork butts 250 is better. The El Patron looks versatile, but it will require some experimentation. Thanks for showing us your cooks.
@@jsdtxim also looking at going to one of these from a BGE. I’ve had my BGE for 14 years but don’t like the kind of taste I get when I try to smoke on it. But I do like the smoke taste off my Santa Maria. My theory is that the fire in the BGE is not fully oxygenated and therefore has an impact on the flavor.
I also think the El Patron could replace both the the Santa Maria and BGE and save me some room.
@@user-cm3wd5hk1p I have a large BGE and the size is an issue for me. Sometimes even one large brisket is too much or it gets in the back and that is the hot spot on my kamodo. And 3 racks of ribs is about it. When you are cooking with 1/2 bag of fuel, you would like to do some pork butt or other things too. I assume with the Patron, you can put the fuel on one side and the brisket on the other side and with baffle plates get a much more indirect heat. One other difference is use of charcoal vs hardwood charcoal. They say brickets are much more consistent on heat. Some direct heat forums on the smaller Chud boxes say, only use brickets. I will experiment with that to see how it affects the cook and the flavor. You can use a log here and it is harder to do it in the BGE. The food is so much closer to the fuel in the BGE and that dome has variable temperature. Love the BGE on salmon, steak cooks. Could not do smash burgers because the flame was constantly going to high. I want the smoking without having the one log at a time every 40 minutes management. About to pull the trigger on the buy.
@@jsdtx yea, what you are dealing with is the same thing I have been complaining about.
I also make bread and can never get it right on the BGE and was looking at building a wood fired oven but I just don’t have the room for one.
I think it looks like the Patron could possibly work but if it doesn’t work for bread it looks like it will be better for everything else.
I also couldn’t get a brisket on BGE but it’s not a cut that I care for too much. But ribs I love and can’t get enough in there