Great brisket cook on that Lone Star Kenyatta! I've been having fun learning my new Lone Star's personality. So far I'm super impressed! Great job brother!
Nice brisket Kenyatta. You are doing it. Congrats! Before long you will be coasting with No Sweat. One thing, don't let the fire smolder like we use to do in a wood stove. You need to keep a small flame. I stack a few splits on top the firebox which preheats them and dries out any moisture. When I put them in one at a time, they ignite in 5 seconds. I add one small split every hour. We're talking 10 inches long and 3-4 inches across. Maintains 270 °
Me personally, I think you're doing an awesome job at learning your new offset. You've dived right in and done a brisket...looks good!! Hey practice make perfect and it does help that you're using a great piece of equipment as well. Keep up the good work, keep the vids coming and don't forget to continue to have fun doing it.
Thanks Bobby Jo'! I knew that smoking a brisket would give me an entire day to really figure some things out. I appreciate your kind words & encouragement.
Hey Kenyatta, cool video. I just got my 25x40 offset pie smoker Friday 8/17/18 I’m ready to season her today Sunday 8/19/18. It looks like your pit is well seasoned. If I remember you had an issue with your pit being off loaded from the truck. My pit almost fell off the lift gate on a truck I thought was too small! Oh well wish me luck on my seasoning!
That brisket looked mighty fine Kenyatta!!! I'm still learning how to smoke on my LSG also, but it's fun learning and I haven't had anything bad tasting come off of it yet!!! Cheers to ya brother!! Keep up the great videos!
Thanks for subscribing T-ROY! I’ve been enjoying & learning from your videos for quite awhile. I’m sure you’re also refining your process with every cook on the LSG too. Smoke on brother!
Looks like a great cook. You’re learning the ropes of that nice cooker. I’ll have the same one in 6 weeks 😉 I suggest preheating your logs on one side of the firebox and maintain your small fire on the opposite fire and use half splits, as in cut the ones you have in half with a miter saw or something. That way they dry out nicely and ignite instantly and maintains a clean fire.
Thanks Apex. I think the firebox on the 20" LSGs is too small to put a split off to the side. I think your idea works better with the larger 24" LSG offsets. However, I agree with you about using smaller sized splits.
Backyard SmokeMaster BBQ I currently do this on my Oklahoma Joes Highland and it’s firebox is 18”. I had a couple splits ignite on me in the beginning because it is a tight fit but now I’m real careful to keep the coal bed pushed all the way to the one side and haven’t had issues. With an extra 2” I hope to be even better. But I agree, a 24” firebox would be ideal for this. Give it a shot and see how it goes.
That brisket looked killer, my mouth was watering. If you start your fire with a nice bed of charcoal it will hold temps more evenly and heat up faster. Then as you add firewood, it just replenishes the coal bed, let the coals make the heat and the sticks make the smoke . I just built a hybrid commercial smoker, first cook coming up in a few days, looks like it may be Brisket?
Southeastern Ohio Honeybees Thank you for the tips.... my thought process on getting my fire started has been taking me exactly in this direction. Good luck on your first cook with your new commercial smoker, it sounds very exciting!
Thanks FPS_Machete. I feel your pain, we've all struggled with cooks/cookers in one way or another. I've had to let a few smokers go out of frustration.
Hello Sir. First off allow to say I most definitely appreciate all your hard work in making these awesome amazing videos. Second it would greatly benefit you to get a good tripod for your camera or phone next you should consider leaving your firebox door wide open to allow you to get and maintain A CLEAN BURNING FIRE throughout your entire cook. Thanks 🙏🏽 again and I pray that this message finds you and your safe healthy and blessed. Have an awesome amazing fantastic blessed day. From a new subscriber from New Orleans, and my name is Leonard it’s nice to have found your RUclips channel. Just one more thing Sir never ever never use tape of any kind when cooking food the materials and glues used make tape aren’t food safe
Hi Leonard, all of your points are valid. However, keep in mind that I made this video 2 years ago so I have learned a lot since then! In August 2018, I was just getting my feet wet with smoking meat on my LSG and with making videos. Also, I operate as a 1-man shop so I'm doing the cooking, the filming, the audio, the editing, etc. I'm pretty sure at that time I did not have an external microphone so that may have resulted in my needing to hold the camera in one hand while trying to cook with the other. Or I may have been using a wearable action camera to give a unique viewing perspective.... I honestly can't remember which camera I used for this video. Anyway, I say all of this to acknowledge that my videos aren't always going to be smooth. Thank you for subscribing! One of the things that many have commented on is that I'm not afraid to show my mistakes. Others might edit the mistakes out of their videos.... I believe that recognizing & learning from mistakes is one of the best ways to make progress. The genesis of my channel came from a near mishap when my LSG was smoker delivered (and almost dropped from the truck) & then it evolved into being about my experiences as I learned how to cook with an offset smoker. I thought others would benefit from my successes & failures. Please keep watching.... I think you'll see that I'm not making the same mistakes that I made two years ago. I make new mistakes now LOL.
Another great video. I’m learning so much along with you. Is great. Thank you! So did the wood scuff the paint as u put it on and took off the top? Or did it somehow react to the paint and damage it (but not from scuffing)? I’ve seen some videos where the pitmaster will build the fire on the side of the firebox and set the extra stick off to the opposite side in the firebox to warm. U think this firebox is big enough for that or would the other stick catch fire on the side? Might save your paint if it was big enough.
Great questions... I don't think the scuffs happened instantaneously when I put the wood on top of the firebox as I was especially careful laying them down. I think the damage occurred as the firebox heated up causing the paint to react with the wood. My best guess is that this happened because the paint wasn't fully cured (which was because of my own inexperience managing the fire). I have also seen others place the wood on the opposite side of the fire inside the firebox to warm. The firebox on LSG's new offsets is not that large so you'd have to build your fire right up against one of the walls on the inside. Also, the opening to the gas log assist is in the center of the firebox. To best utilize it, the fire also has to be built in the center of the firebox. There isn't enough room inside to keep an unlit split off to the side if your fire is in the center of the firebox.
Great video! Gotta love the Lone Star Grillz smokers! Brisket looks great. I do have one suggestion... I notice you used regular grocery store butcher paper with the plastic lining. You can see the plastic has melted in the video, so you ate some of that plastic smoke. Not a big deal, but could be detrimental. I had to order the pink butcher paper from Amazon to get the unlined stuff like Aaron Franklin and others use in Texas (I'm in FL... sorry, it's not my fault).
Thanks Desmund, as for the butcher paper, I learned later that pink is the way to go. I still have a lot from the 1st roll that I bought (it was huge, got it from Amazon). I need to creatively dispose of it 1st LOL
It depends on the meat. I sometimes smoke brisket with water but I don’t use water for chicken or pork ribs. I think it also depends on how humid it is where you live. I’ve heard guys in Texas say that cooking with water is never necessary.
I had a mess in my firebox when I seasoned my LSG last weekend. The temp was controllable but the damper was barely open and I had heavy white smoke the whole time. I pondered this all week and tried a different technique rather than pile wood on top of the lump charcoal in a messy pile. I made my bed of lump charcoal in the middle of the firebox. When that was ready I put a split inside the firebox up against the side and inched my temp up with more lump. Damper wide open. When I had the pile I wanted of lump which looked to be about half of a chimney (I didn't use one. Why get that all messy when it starts just the same in the firebox) going, I moved the now smoldering split up against the coal pile and left the damper wide open. If I needed more heat, I added more lump instead of more wood. After the first split was on fire, I added another on the opposite side up against the side and let that pre heat. When the first was almost done, I moved the other up against the coal pile. My temp stayed at around 200 to 202 for pork tenderloins damper wide open. I used two heavy splits and two half size splits and half a bag of lump. Nice saving on expensive wood and it kept the coals semi corralled the whole time as a bonus. The TLs turned out amazing. Very tasty and super juicy.
Hi Christine, since I made this video, I’ve learned that it’s best to build a small tight fire. I start with a small bed of lump charcoal & 1 split. I used to start with 2 splits but I’ve learned that it’s not necessary. Personally, I think the firebox on the 20x42 is too small to pre-warm another split inside of it. My biggest challenge is getting splits that aren’t too large. Large bulky splits don’t burn as well.
I agree! The size of the firebox is key. I bought the 24/36 offset which has the slightly larger firebox. Here is a link to the wood I bought and it has worked well. You can get a wide size range and the price is reasonable as it gets online. You maybe have local supplies but I found cooking wood lacking here in South Dakota. www.vaughnwoodproducts.com/ Your vidoes are awesome! Thank you for sharing your experiences.
Great video, Kenyatta!..After all my research with an extensive list of smokers, my final choice brought me right back where I started: The Lone Star Grill. NOW, my concern is whether I should get the 20 X 30, or get the 20 X 36. I like the smaller size to eliminate needless handling weight, and the somewhat extended heating times required, for myself as an old single guy. But,.. as with everyone else, I look at the possibility of having a large party of people, and MAY need to ramp-up the number of briskets to smoke/cook. I called LSG's Amber in Texas, and she said that the shipping of the smaller unit was $405.00 to Carmel, Ca. and no tax. It is a lot of money, but the overwhelming quality of the LSG makes it easily acceptable, compared to the overwhelming majority of smoker units out there, manufactured by the Mattel Toy Company, or exported to America by Wong Hung Low Crock-Pots Incorporated,.. (which aren't bad, but being rather 'fragile', along with the inevitable 'cracking', problem, leaves me no acceptable choice). LSG STILL reigns 'SUPREME', and 'BEYOND' all others, in my book! I will review your experience that you encountered in seasoning your LSG, as that will allow me to side-step many similar lurking-problems when mine arrives.
Thanks Ron! The 20x42 cost $446 to ship to the Bay Area.... not much more than what you were quoted. LSG has a video where Chris Goodlander smoked chicken legs on the 20x30 & he filled it all the way up. You should check it out if you haven’t seen it already. It will give you an idea of how much meat it can hold. I’m sure that you will be happy with whatever you pick.... LSG makes a fine smoker & they stand behind their smokers.
My friend it seems as though your splits are sitting directly on the rack. A suggestion if I may, allow yourself enough time to get a good bed of coals on that rack. Then you should be able to add a split on top of the bed of coals every hour or so to maintain the temp. Might take you 30 min to an hour to get your coals good before ever putting the meat on. Love your patience and perseverance! What a fun & tastey hobby.
I highly recommend the splitter. It’s been a life saver since the LSG 20” smokers need smaller logs to run an effective fire. I also bought a Black & Decker alligator saw but the chain keeps coming off. Not sure that I would buy it again.
You don’t need ANY starter cubes with the fire starter. You should keep you door handle fully closed (parallel to the ground) and CLOSE your door to to get your fire going after putting in a split. The opening in the door forces the air in and KEEPS the heat in.
Hey Kenyatta, nice vid man. Linked here from amazingribs.com. I hear you on being more patient up front, to get everything stable before putting the meat on. I'm somewhat new to stickburners too and that's something I recently decided to work on as well!
Actually, LSG recommends, “For all painted surfaces you can mix 1 part cooking oil with 2 parts water in a squirt bottle. Lightly coat the outside with this mixture and wipe clean. “
You added the split too fast, you gotta get the coal burning first and you need more air to get that split going. Leave the door open and get the fire burning efficiently first. Get your fire going first, that's why that split is half burnt
Thanks Darryl.... that was where I was in the process around 1 year ago. It's gotten a lot better now that I'm doing the same things that you mentioned in your comment.
Pit is going to rust no matter what you do, the whole curing is a bunch of bull crap with high temp paint. You want it to last it’s needs to be powder coated. There is a reason jambo Pitts are powder coated because it last a lot longer then any high temp paint
Yes that is the reason iam going with Jambo this time around, I am going to put an order for the backyard model Monday and I will confirm with the owner if the outside is powder coat. I will post back here for people want to know.
I like the beginning to finish of this vid.... you got a new sub.
Thanks! I appreciate your support!
Great brisket cook on that Lone Star Kenyatta! I've been having fun learning my new Lone Star's personality. So far I'm super impressed! Great job brother!
Nice brisket Kenyatta. You are doing it. Congrats! Before long you will be coasting with No Sweat. One thing, don't let the fire smolder like we use to do in a wood stove. You need to keep a small flame. I stack a few splits on top the firebox which preheats them and dries out any moisture. When I put them in one at a time, they ignite in 5 seconds. I add one small split every hour. We're talking 10 inches long and 3-4 inches across. Maintains 270 °
Thanks for the tip Phil!
New subscriber here! Great video. I heard from LSG today and my 20x42 is done being built and is ready for shipping. Keep up the great work!!!!
Congrats Dave & thanks for subscribing! You’re going to love your 20x42!
Great looking Brisket ! And another awesome video keep them coming. Good job.
Thanks Rusty BBQ!
Awesome video!! Keep them coming!!
Me personally, I think you're doing an awesome job at learning your new offset. You've dived right in and done a brisket...looks good!! Hey practice make perfect and it does help that you're using a great piece of equipment as well. Keep up the good work, keep the vids coming and don't forget to continue to have fun doing it.
Thanks Bobby Jo'! I knew that smoking a brisket would give me an entire day to really figure some things out. I appreciate your kind words & encouragement.
Great job keep up the good work I hope when I do my first brisket it comes out almost as good as yours.
Much love from Philly!
Thanks LENARD... much appreciated!
I think you did a great job, I hope mine comes out just as good
Thank you! I think my process has improved since this video. I love the smoke ring that the LSG helps me produce. Have fun with yours!
Good job....may I suggest that you not keep your propane tank so close to your fire box...
Hey Kenyatta, cool video. I just got my 25x40 offset pie smoker Friday 8/17/18 I’m ready to season her today Sunday 8/19/18. It looks like your pit is well seasoned. If I remember you had an issue with your pit being off loaded from the truck. My pit almost fell off the lift gate on a truck I thought was too small! Oh well wish me luck on my seasoning!
I meant 24X40
That brisket looked mighty fine Kenyatta!!! I'm still learning how to smoke on my LSG also, but it's fun learning and I haven't had anything bad tasting come off of it yet!!! Cheers to ya brother!! Keep up the great videos!
Thanks for subscribing T-ROY! I’ve been enjoying & learning from your videos for quite awhile. I’m sure you’re also refining your process with every cook on the LSG too. Smoke on brother!
Looks like a great cook. You’re learning the ropes of that nice cooker. I’ll have the same one in 6 weeks 😉
I suggest preheating your logs on one side of the firebox and maintain your small fire on the opposite fire and use half splits, as in cut the ones you have in half with a miter saw or something. That way they dry out nicely and ignite instantly and maintains a clean fire.
Thanks Apex. I think the firebox on the 20" LSGs is too small to put a split off to the side. I think your idea works better with the larger 24" LSG offsets. However, I agree with you about using smaller sized splits.
Backyard SmokeMaster BBQ I currently do this on my Oklahoma Joes Highland and it’s firebox is 18”. I had a couple splits ignite on me in the beginning because it is a tight fit but now I’m real careful to keep the coal bed pushed all the way to the one side and haven’t had issues. With an extra 2” I hope to be even better. But I agree, a 24” firebox would be ideal for this. Give it a shot and see how it goes.
That brisket looked killer, my mouth was watering. If you start your fire with a nice bed of charcoal it will hold temps more evenly and heat up faster. Then as you add firewood, it just replenishes the coal bed, let the coals make the heat and the sticks make the smoke . I just built a hybrid commercial smoker, first cook coming up in a few days, looks like it may be Brisket?
Southeastern Ohio Honeybees Thank you for the tips.... my thought process on getting my fire started has been taking me exactly in this direction. Good luck on your first cook with your new commercial smoker, it sounds very exciting!
Thanks for the LSG intro and a great cook! Cheers
Congrats on a successful first brisket. You have no idea how jelly i am right now!! I'm over here struggling on a 40 yr old 16 x 36 inch offset.
Thanks FPS_Machete. I feel your pain, we've all struggled with cooks/cookers in one way or another. I've had to let a few smokers go out of frustration.
Hello Sir. First off allow to say I most definitely appreciate all your hard work in making these awesome amazing videos. Second it would greatly benefit you to get a good tripod for your camera or phone next you should consider leaving your firebox door wide open to allow you to get and maintain A CLEAN BURNING FIRE throughout your entire cook. Thanks 🙏🏽 again and I pray that this message finds you and your safe healthy and blessed. Have an awesome amazing fantastic blessed day. From a new subscriber from New Orleans, and my name is Leonard it’s nice to have found your RUclips channel. Just one more thing Sir never ever never use tape of any kind when cooking food the materials and glues used make tape aren’t food safe
Hi Leonard, all of your points are valid. However, keep in mind that I made this video 2 years ago so I have learned a lot since then! In August 2018, I was just getting my feet wet with smoking meat on my LSG and with making videos. Also, I operate as a 1-man shop so I'm doing the cooking, the filming, the audio, the editing, etc. I'm pretty sure at that time I did not have an external microphone so that may have resulted in my needing to hold the camera in one hand while trying to cook with the other. Or I may have been using a wearable action camera to give a unique viewing perspective.... I honestly can't remember which camera I used for this video. Anyway, I say all of this to acknowledge that my videos aren't always going to be smooth.
Thank you for subscribing! One of the things that many have commented on is that I'm not afraid to show my mistakes. Others might edit the mistakes out of their videos.... I believe that recognizing & learning from mistakes is one of the best ways to make progress.
The genesis of my channel came from a near mishap when my LSG was smoker delivered (and almost dropped from the truck) & then it evolved into being about my experiences as I learned how to cook with an offset smoker. I thought others would benefit from my successes & failures. Please keep watching.... I think you'll see that I'm not making the same mistakes that I made two years ago. I make new mistakes now LOL.
I'm looking into getting the same smoker and just want to say that I've thoroughly enjoyed your videos. Keep it up, please!
Thanks for your kind words Taylor. I really appreciate it!
Great Channel bro.. New subscriber.. keep them coming 👏🏽👏🏽
Thanks Randy!
Another great video. I’m learning so much along with you. Is great. Thank you! So did the wood scuff the paint as u put it on and took off the top? Or did it somehow react to the paint and damage it (but not from scuffing)? I’ve seen some videos where the pitmaster will build the fire on the side of the firebox and set the extra stick off to the opposite side in the firebox to warm. U think this firebox is big enough for that or would the other stick catch fire on the side? Might save your paint if it was big enough.
Great questions... I don't think the scuffs happened instantaneously when I put the wood on top of the firebox as I was especially careful laying them down. I think the damage occurred as the firebox heated up causing the paint to react with the wood. My best guess is that this happened because the paint wasn't fully cured (which was because of my own inexperience managing the fire).
I have also seen others place the wood on the opposite side of the fire inside the firebox to warm. The firebox on LSG's new offsets is not that large so you'd have to build your fire right up against one of the walls on the inside. Also, the opening to the gas log assist is in the center of the firebox. To best utilize it, the fire also has to be built in the center of the firebox. There isn't enough room inside to keep an unlit split off to the side if your fire is in the center of the firebox.
Great video! Gotta love the Lone Star Grillz smokers! Brisket looks great. I do have one suggestion... I notice you used regular grocery store butcher paper with the plastic lining. You can see the plastic has melted in the video, so you ate some of that plastic smoke. Not a big deal, but could be detrimental. I had to order the pink butcher paper from Amazon to get the unlined stuff like Aaron Franklin and others use in Texas (I'm in FL... sorry, it's not my fault).
Thanks Lynn... the butcher paper that I used came from Amazon. I'll have to look into the pink stuff :-)
Great video... im in the process of getting an LSG smoker... still considering what size is best. How many briskets would you say fit in that smoker.
Did you tape the butcher paper? Looks like melted plastic on it.
Lol
Jealous! Brisket looks great definitely get the pink butcher paper from Amazon. That bark looked fabulous
Thanks Desmund, as for the butcher paper, I learned later that pink is the way to go. I still have a lot from the 1st roll that I bought (it was huge, got it from Amazon). I need to creatively dispose of it 1st LOL
Do you cook with water?
It depends on the meat. I sometimes smoke brisket with water but I don’t use water for chicken or pork ribs. I think it also depends on how humid it is where you live. I’ve heard guys in Texas say that cooking with water is never necessary.
Looks like you had a lot better job on getting the fire started. The Brisket looked good.
Yes,, using the gas log assist has helped me start the fires much better than before.
I had a mess in my firebox when I seasoned my LSG last weekend. The temp was controllable but the damper was barely open and I had heavy white smoke the whole time. I pondered this all week and tried a different technique rather than pile wood on top of the lump charcoal in a messy pile.
I made my bed of lump charcoal in the middle of the firebox. When that was ready I put a split inside the firebox up against the side and inched my temp up with more lump. Damper wide open.
When I had the pile I wanted of lump which looked to be about half of a chimney (I didn't use one. Why get that all messy when it starts just the same in the firebox) going, I moved the now smoldering split up against the coal pile and left the damper wide open. If I needed more heat, I added more lump instead of more wood.
After the first split was on fire, I added another on the opposite side up against the side and let that pre heat. When the first was almost done, I moved the other up against the coal pile.
My temp stayed at around 200 to 202 for pork tenderloins damper wide open.
I used two heavy splits and two half size splits and half a bag of lump.
Nice saving on expensive wood and it kept the coals semi corralled the whole time as a bonus.
The TLs turned out amazing. Very tasty and super juicy.
Hi Christine, since I made this video, I’ve learned that it’s best to build a small tight fire. I start with a small bed of lump charcoal & 1 split. I used to start with 2 splits but I’ve learned that it’s not necessary. Personally, I think the firebox on the 20x42 is too small to pre-warm another split inside of it. My biggest challenge is getting splits that aren’t too large. Large bulky splits don’t burn as well.
I agree! The size of the firebox is key. I bought the 24/36 offset which has the slightly larger firebox.
Here is a link to the wood I bought and it has worked well. You can get a wide size range and the price is reasonable as it gets online. You maybe have local supplies but I found cooking wood lacking here in South Dakota.
www.vaughnwoodproducts.com/
Your vidoes are awesome! Thank you for sharing your experiences.
Thanks Christine!
Great video, Kenyatta!..After all my research with an extensive list of smokers, my final choice brought me right back where I started: The Lone Star Grill. NOW, my concern is whether I should get the 20 X 30, or get the 20 X 36. I like the smaller size to eliminate needless handling weight, and the somewhat extended heating times required, for myself as an old single guy. But,.. as with everyone else, I look at the possibility of having a large party of people, and MAY need to ramp-up the number of briskets to smoke/cook. I called LSG's Amber in Texas, and she said that the shipping of the smaller unit was $405.00 to Carmel, Ca. and no tax. It is a lot of money, but the overwhelming quality of the LSG makes it easily acceptable, compared to the overwhelming majority of smoker units out there, manufactured by the Mattel Toy Company, or exported to America by Wong Hung Low Crock-Pots Incorporated,.. (which aren't bad, but being rather 'fragile', along with the inevitable 'cracking', problem, leaves me no acceptable choice). LSG STILL reigns 'SUPREME', and 'BEYOND' all others, in my book! I will review your experience that you encountered in seasoning your LSG, as that will allow me to side-step many similar lurking-problems when mine arrives.
Thanks Ron! The 20x42 cost $446 to ship to the Bay Area.... not much more than what you were quoted. LSG has a video where Chris Goodlander smoked chicken legs on the 20x30 & he filled it all the way up. You should check it out if you haven’t seen it already. It will give you an idea of how much meat it can hold. I’m sure that you will be happy with whatever you pick.... LSG makes a fine smoker & they stand behind their smokers.
My friend it seems as though your splits are sitting directly on the rack. A suggestion if I may, allow yourself enough time to get a good bed of coals on that rack. Then you should be able to add a split on top of the bed of coals every hour or so to maintain the temp. Might take you 30 min to an hour to get your coals good before ever putting the meat on. Love your patience and perseverance! What a fun & tastey hobby.
How is the splitter working ?
I highly recommend the splitter. It’s been a life saver since the LSG 20” smokers need smaller logs to run an effective fire. I also bought a Black & Decker alligator saw but the chain keeps coming off. Not sure that I would buy it again.
That is an awesome Brisket.
U put tape on the butcher paper?
Yeah, that was when I didn’t know what I was doing LOL. Don’t use tape!
Brisket looked great
Good job brother!
You don’t need ANY starter cubes with the fire starter. You should keep you door handle fully closed (parallel to the ground) and CLOSE your door to to get your fire going after putting in a split. The opening in the door forces the air in and KEEPS the heat in.
Well Done.. Sir
Real life quagmire lmao
Hey Kenyatta, nice vid man. Linked here from amazingribs.com. I hear you on being more patient up front, to get everything stable before putting the meat on. I'm somewhat new to stickburners too and that's something I recently decided to work on as well!
Actually, LSG recommends, “For all painted surfaces you can mix 1 part cooking oil with 2 parts water in a squirt bottle. Lightly coat the outside with this mixture and wipe clean. “
You added the split too fast, you gotta get the coal burning first and you need more air to get that split going. Leave the door open and get the fire burning efficiently first. Get your fire going first, that's why that split is half burnt
Thanks Darryl.... that was where I was in the process around 1 year ago. It's gotten a lot better now that I'm doing the same things that you mentioned in your comment.
Nice brisket
ups you still have wood on top mate
Nice Brisket, just sub to the channel
Pit is going to rust no matter what you do, the whole curing is a bunch of bull crap with high temp paint. You want it to last it’s needs to be powder coated. There is a reason jambo Pitts are powder coated because it last a lot longer then any high temp paint
I didn’t know that about Jambo Pitts
Yes that is the reason iam going with Jambo this time around, I am going to put an order for the backyard model Monday and I will confirm with the owner if the outside is powder coat. I will post back here for people want to know.
Sounds good.... congrats on your new smoker!
Show off your other grills/smoker
You're a mind reader! My next video will feature my MAK 1 Star.