Great job! and Congrats! I just left LSG and met with Chris last week. Torn between this and the less expensive new 20" series, only because I need to bring in/out of garage over grass and as you know, it's 900lbs, vs the 20" @ around 450 is a consideration. I know it's not apples to apples, the 30 x 36 being a true offset cabinet, but due to needing to move it often ( for a second residence....no need to leave it outside when we are not there) I may need to compromise. Your upgrades on shelf are well thought out....thx again!
Thanks. I think that with the large wheels I bought that moving it over a short stretch of grass should be fine. You might want to use a stretch of plywood if not too far to go. That's how I got it from my driveway through a gravel pathway and up onto my concrete patio.
I got the same unit 2 weeks ago. 1/2 " firebox is a must. I had Chris lower my table down so I can fit a full size pan under the door and still open it. I seasoned it a couple days ago and noticed the same thing with using a single chimney of charcoal and one log. It took quite a while to heat up to even 200 degrees so I finally started adding a couple logs at a time to get the temps up a little more. I haven't had a chance to cook on it yet due to my work schedule, but I am chomping at the bit to light another fire in it so I can turn out some q. Happy smoking on an excellent piece of equipment. It may take 3-4 months to get one, but it's sure worth the wait.
I've done a few cooks since buying it and have found that starting a full chimney of charcoal, and setting it in between two large split logs in the firebox, with one or two on top of that, will get it to temp in about 45 min. I start the charcoal and get into the FB, then go prepare the brisket or whatever it is that I am cooking, and it seems it is about ready to go then.
Thanks. I'll be making more as I start doing more cooking. I would encourage interest and checking out just about anything at LSG, but I Love the cabinet because it gives me flexibility for large parties.
Great looking pit.Lonestar Grillz makes a great fire management box that will help you control temps better and make it even more fuel efficient.There's a few videos on here about it.
@@justingriffith2991 Hi... we have moved to Chicago.... I shot some video this summer, will update soon regarding urban smoking, but not close to Denver anymore :(
The Shirley Fab Smokers to me are the best on the market - very high quality and they give you thicker steel and heavy duty wheels, etc standard that others like Lone Star are calling a upgrade and you can't beat their prices
I just looked and most of the Shirley Fab smokers are 3/8 in steel while this is 1/4in all around, plus I upgraded to at 1/2in firebox. I couldn't find on their website how to fully configure and price a unit without waiting for a call-back - which I hate - versus being able to browse, configure and fully price a LSG. preferences, I know, but I like being able to go through and see what I might want before ever talking to the company. Chris G haws a great site to see what one can envision and afford.
Watch Chris with LSG talk about his pit he builds( calm cool and to the point) and watch the old man at Shirley fabrication video. Dude is always talking negative. The old man cannot do a video without talking about somebody else's quality and their Pits versus his versus the price versus how great he is.... it gets old after awhile. Search how many used Shirley pits are out there for sale and what price you can get them for there's a reason
Nice cooker I was unaware that they made offset cabinet smoker. I am fond of shirley fab and if you set this up with warming oven it would be very similar, I inquired about keeping griddle top with warming oven and you can do that. I like the fact you have water reservoir if you would want to use it. Interested in future cooks. Especially with that setup. I do believe there are quite a few people checking out Lonestargrillz, Reason I say that there is one Individual I subscribe to only has 5 video and 5000 subscribers.
Great video Joe. What are your thoughts on the pit now that you have had it for four years? And, why did you decide to buy a vertical offset, as opposed to a horizontal? Thanks Joe.
Thank you, thank you, thank you!!! This is exactly the model that I want, but i'm hesitant spending that much money on something that had little to NO reviews. I'm lucky in that I work in Conroe, and can go to their showroom and check out their different models.
I would like to see more about the inside and bottom of the vertical portion of the cooker. Tuning plates/ opening between firebox and cooking chamber,
Just curious, now it's a little cooler, how does the firebox perform? Do you think it makes it more efficient? Does it need a lot of splits to get it up to running heat.
I start with a chimney of charcoal to get both the wood started as well as the firebox heated-up. It would be simpler to have the propane pre-heater but then again that's more complexity..... so I use charcoal. So far I can go from lighting the charcoal chimney to loading my meat in an hour or less... less in summer, and a bout an hour in winter. I have the 1/2" firebox (I'd spend that $ again, well worth it) so it takes a few more minutes to get hot but not much. And during colder days that extra 1/4" of steel helps keep things a bit more stable. Even still I find that the temps in the cook chamber rise and fall with the strength of the fire.... not a ton but about every 45-60 min I am adding another split log. I think that the longest I have left it unattended was 2 hours, and while the temp dropped I was still able to add wood and get it back to temp fairly quickly.
@@josephvoss Thanks, Joseph. I'm looking at an insulated firebox because I like the idea of using less wood. However I do like the hotplate/grill feature on the top of the firebox..wondering if there's a way to do both.
@@johnpaton8047 No, you can't do the insulated firebox and also have the griddle..... that's why I did the 1/2".... almost as good as insulated but you do get the griddle. If you go 1/2", then you have 3/'4" of steel at the top of the firebox, since the griddle is also 1/2" and the lid is at least 1/4", it may also be 1/2, I don't remember. I have used the griddle a few times - using just the grill on the firebox I have cooked fajitas, using the griddle for veggies and then after searing cooking it all on the grill. Also I think that those who want to cook pizzas (I am going to do this just haven't yet....) having the griddle and lid helps get lots of heat reflecting from the top. Others in cold climes can chime in, but I have not regretted going with the 1/2" vs the insulated.
Thanks.... i need to do more, just busy with work and other stuff. It seems like when I cook for parties and gatherings the time to shoot video goes away.
Id love to see more vids bout this pit. Also would love to hear your thoughts on fuel consumption. My ideal scenario would be to see this thing maxed out with briskets and keeping an eye on how much wood it eats.
I'll need to throw a very large party to max out capacity for this cooker. On my last cook I loaded a regular size load wheelbarrow with split logs, about two layers deep, and used most of those. I should be more quantifiable in measuring wood usage, but it seemed that I was loading in one to two split logs about every hour or so.
I think it is efficient given that it is using a large firebox moving lots of air through the smoker. If it was a smaller FB and I was trying to maximize wood savings then I would go back to a charcoal fired WSM or even an electric smoker. Great results worth the wood used. I think versus any other stick burner it is aas if nit much more efficient.
I just got mine almost exactly like yours except for a paper towel holder and the art. So I've adjusted the tuning plates a couple of times now and I've come out pretty well on the temps. I used a larger gap at the firebox and then went smaller to larger gaps from there. Instead of butting the first plate all the way to the baffle I left about a 2" gap and then using the normal spacing from there was working because I was pretty even left to right top to bottom. I had half chickens on the second shelf left side 2 in front and 2 behind them and the 2 in the back got darker then the two in front. I dont quite get it on that but it does seem to be hotter at the back compared to the front. I didnt measure the back left on temps but I'll get there. So how did you configure you're tuning plates after all. ?
I set mine up like Chris suggests and keep the right plate to the box, then space out more with each plate. I find that the cook chamber is hottest up against the stacks, maybe on my next cook I'll try like you suggest - that sounds like a great idea.
Great video. I'm interested in the 24"×36" cabinet smoker. I doubt I would fill the 30"×36" smoker. I live in Highlands Ranch, CO. Is the 1/2 fire box necessary in our area? Not sure I can justify another $495.
I understand the hesitation to get the upgraded FB, but I looked at several options and decided that the extra for the 1/2" was def worth it. If I had to do it again I would downgrade from the 30x36 to the 24x36 and seek to save elsewhere (for example I bought the charcoal basket but so far haven't used it). As for whether the FB upgrade is required..... probably you could get by without it but I like having the heavier firebox. I have found that even in the cold here the temps are easy to maintain - higher temps, larger fire, lower temps, smaller fire. I have done a turkey at 350Fm low and slow BBQ @ 225F, tri-tips somewhere in between and also short ribs at approx 250F. It works however you want to cook.
@@texasbbqco572 Thanks for the helpful information. I ordered the 24×36 cabinet and upgraded the fire box to the 1/2 inch steel. I also ordered the stainless steel table top. I actually got 5% off my total order by leaving my order in my shopping cart for several days. This saved me $178. Thanks again!
@@texasbbqco572 Will do! I believe it will arrive late March or early April. I found a place to purchase firewood (NAFEX) in Franktown, CO. I plan to visit there soon so I can stock up. I bought a nice firewood rack. How many logs does it typically take to smoke a 12 hour brisket?
the top racks are hotter than the bottom, but I plan ahead and use accordingly. For such a large box you have to expect some differentials, and I think that they work great.
thanks.. I am actually working on a couple - moved the pit to Chicago, had to get help to get it moved to the back yard. That will come out in a few days.
I wanted the wood-fired type of smoker, i liked the idea of making pizza in the firebox, and using the griddle. I have used the griddle a few times, need to do it more.
Thank you for sharing Texas BBQ. I spent a great time focusing on the purchase of two grills that does serves its purpose but nothing like this cabinet. I saw you rented a Uhaul to deliver it to your house. I live in So Cal and was thinking I should do what you did. Visit Chris Facility to pick up my cabinet. To me ... That certainly looks like a long trip. How did you go about your traveling with the grill? What did you do right or wrong?
I was working in Austin and took it home to Colorado, and planned to have my truck in TX anyway, so cost of dragging it back to CO was not incrementally large. The guys at LSG wrapped it and helped tie it down securely, it rode all the way home very easily.
To me the delta between the 24 and the 30 was $200, I think that's the same difference today. That's like less than 8% of the price, and for that small increase I went ahead with the 30. It's like the saying - feel the pain of the price once versus wishing forever that you had that 4th shelf..... just my two cents :)
@@MrCaryk not really, I don't think any more than other similar smokers. I did get the half inch firebox, I think that was worth the upgrade. It does make it heavier :)
@@josephvoss I think I'm gonna stick with the 1/4" firebox. I live in Austin Texas and I don't think it gets cold enough for the 1/2 inch. Are you going to put another video up of your smoker any time soon?
@Texas CAT Manuals sure. I bought the charcoal basket and have never used it. There is a new firebox basket that I would buy instead. Also I added two wire ports but have only used one. Otherwise I would repeat about everything else.
Looking at Lonestar Grillz for my offset. I will have a similiar placement as you have in your yard. Is it safe to have the smoker up against the outside of your deck? I'm limited on space and this is a key concern.
This is very helpful. I was at Lone Star Grillz on Friday last week and loved the products, in particular the cabinet smokers. Can you say anything as an update based upon your experience so far? I’m thinking about putting an order in. Also, would you have picked your optional extras differently? Thanks very much.
Hi L:awrence, I have had my pit for several months now and love it as much as when I bought it. For Thanksgiving I cooked a 23lb turkey in 4-5 hours at 350F+/- and it came out great. Temps is easily maintained based on how strong a fire one builds. If you're still considering one I would highly recommend LSG smokers.
I'll post in the info a link to the smoker I bought, it was a bit cheaper three years ago when I placed the order (steel costs have risen), and yes there is shipping available.
I buy my wood in Austin and bring it with me, make a few trips back and forth each year so I have a ready transport for wood. I think that oak is expensive in CO.
I have cooked one brisket at a time so far. The most I have cooked was last weekend, I did one 17lb full packer, two 8lb shoulders and three racks of ribs. I think that I could get 3-4 briskets per shelf, maybe 6-8 pork shoulders per shelf, and maybe 5-6 racks of St Louis cut ribs per shelf. Then it's a question of what quantity of each one wants to cook.
So I have finally decided about this cooker and the large insulated and both on order. I have been to LSG about three times now and in that time I had to cancel and change my order from a 30x72 trailer to the two units that I'm getting now. My wife and I have to travel to Houston from Ft Worth every 3 weeks to MD Anderson for her cancer treatments so I get to stop in and make any changes and visit the nice people there at LSG. I was curious about the size of the trailer you used to pick up your unit, I will have two to pick up being the large insulated and the cabinet, I have a 5x10 trailer but what do you think I would need in your opinion. I also want you to know that your help and video were very helpful in this decision. Happy cooking my friend.
I ordered it in the middle of March (2018) and it was ready the middle of June so approx 90 days. Their lead times vary so best to call and see how it is going now. I found this company to appreciate their customers and I enjoyed working with them. A great product, well-made and a small business that deserves consideration. I don't get anything from the endorsement, I just like to see good people succeed.
To say its holding is to say that your not having to chase temps and that you can walk away for 30 min or more depending on how fast its eating wood and come back to it and it's still holding a good steady temp. I just got one of these and on the initial burn the seasoning of it held 225 almost to the tee for a good 7 hrs. I did notice it likes a piece of wood about every 45 min but that's not bad.
New sub, great post. Greg from Balistic BBQ did a decent review recently...and after watching both reviews, im hooked. My only hesitation, as with any smoker, weber etc. it just seems like a lot of trouble for just one tri tip. I wouldnt hesistate to buy 5 - 8 roast just to justify the work, good thing my kids have big families:)
My first cook was a tri-tip as shown in the video. Cleanup was easy (I'll post a cleanup video soon) so yes even for a weeknight dinner it worked very well.
I set the plates as instructed and haven't felt a need to adjust. I've cooked small as well as large amounts of meat and it all seems to come out great.
I did - I looked at Yoder, Lang Gator Pit and even smokers carried by Academy and HEB. The LSG just seemed so much more robust and well-built... plus I very much enjoyed the experience of working with Chris and his company. Their prices were competitive, and even if not, it's the brand I wanted. Specifics include - the firebox wood grate 1/2"... the 1/2" steel firebox, the griddle plate, tuning plates.... all were factors that helped make the decision.
Man that tri tip....😍😍😍Thanks for the video, one question I had is that I see a seen on the pit...is that a result of Pam on the outside? Can you do a video on how you clean the pit!!
Yes I plan to do that. It takes approx 30 min to clean from a full cook, and to me is easier to do than cleaning up my Weber WSM. I don't use the cooking oil spray on the outside, but I do spray a mixture of oil and water on the outside of the firebox before each cook.
you can look it up and price online. I think that when I ordered this the base price was ~$2,600, but changes in steel prices, tariffs, etc may have changed the new prices.
I'm disappointed. I bought this same model but it didn't come with a pull handle. It's very difficult to move around, especially when it's hot. I don't cook on it as much as would like to because of this reason.
Excelente amigo Estoy fabricando uno inverso de 250glnes grande e informandome de muchas recetas desesperado por terminarlo. Le agradesco su informacion y seguir subiendo videos gracias Dios te guarde
I often cheat. Meaning I will smoke outside and then bring inside to the oven. I also do this because I don't like burning forests down and although nice, outdoor grills are in no way efficient. Furthermore their is so much less babysitting. For me burning hardwood for hours would bankrupt me so, I use it mainly for smoke not cooking.
Delicious looking tri tip and thanks for the info on the smoker. That is exactly the model I have my eyes on. Liked the paper towel holder as well.
Thanks. I think that it really helps to have that, plus the probe ports..... I had two put in but find that I really use the bottom port.
Great job! and Congrats! I just left LSG and met with Chris last week. Torn between this and the less expensive new 20" series, only because I need to bring in/out of garage over grass and as you know, it's 900lbs, vs the 20" @ around 450 is a consideration. I know it's not apples to apples, the 30 x 36 being a true offset cabinet, but due to needing to move it often ( for a second residence....no need to leave it outside when we are not there) I may need to compromise. Your upgrades on shelf are well thought out....thx again!
Thanks. I think that with the large wheels I bought that moving it over a short stretch of grass should be fine. You might want to use a stretch of plywood if not too far to go. That's how I got it from my driveway through a gravel pathway and up onto my concrete patio.
Great info. I've been looking at the cabinet smoker. I just needed to see one in action. Thanks.
I got the same unit 2 weeks ago. 1/2 " firebox is a must. I had Chris lower my table down so I can fit a full size pan under the door and still open it. I seasoned it a couple days ago and noticed the same thing with using a single chimney of charcoal and one log. It took quite a while to heat up to even 200 degrees so I finally started adding a couple logs at a time to get the temps up a little more. I haven't had a chance to cook on it yet due to my work schedule, but I am chomping at the bit to light another fire in it so I can turn out some q. Happy smoking on an excellent piece of equipment. It may take 3-4 months to get one, but it's sure worth the wait.
zeroghd Buy a propane grass burner and use it to preheat the metal.
I've done a few cooks since buying it and have found that starting a full chimney of charcoal, and setting it in between two large split logs in the firebox, with one or two on top of that, will get it to temp in about 45 min. I start the charcoal and get into the FB, then go prepare the brisket or whatever it is that I am cooking, and it seems it is about ready to go then.
No kidding, paper towel holder is big! That's a nice reverse sear! proper equipment!!
This is a fantastic first video. Thank you so much.
Thanks. I like how one can learn to do about anything via RUclips.... that's how I started cooking bbq years ago.
Yep. We live in exciting times.
thanks for the video and hope you make more , not many videos on this model but I am interested in one .
Thanks. I'll be making more as I start doing more cooking. I would encourage interest and checking out just about anything at LSG, but I Love the cabinet because it gives me flexibility for large parties.
i too fabricate smokers and bbq pits...ive never heard of these guys till now....a most excellent design.
This is great. I was wondering how you were going to sear the tri-tip. Thanks for the video
Great looking pit.Lonestar Grillz makes a great fire management box that will help you control temps better and make it even more fuel efficient.There's a few videos on here about it.
When you move on to your next smoker, I Iive in Colorado and volunteer to store this one for you. It’s the least I can do.
Thanks, I'll let you know when I may need that :)
@@texasbbqco572 Hey
@@justingriffith2991 Hi... we have moved to Chicago.... I shot some video this summer, will update soon regarding urban smoking, but not close to Denver anymore :(
@Brett Marquez - DOC yeah, we picked our house here in Chicago partly because there was a place to put the smoker in the (very small) backyard.
Great video. I hope one day i'll be able to visit Texas since i love BBQ and the low and slow cooking. Greetings from Rome, Italy.
SHARP LOOKING SMOKER! Thank you for the video, and enjoy your unit!!
congrats on your new lone star grill.great info.just in time for football season. go cowboys!!
A tip : you can watch series at flixzone. Been using it for watching a lot of movies during the lockdown.
@Kevin Kylo Definitely, I've been using flixzone} for months myself :)
The Shirley Fab Smokers to me are the best on the market - very high quality and they give you thicker steel and heavy duty wheels, etc standard that others like Lone Star are calling a upgrade and you can't beat their prices
Denali King with a two year wait list
I just looked and most of the Shirley Fab smokers are 3/8 in steel while this is 1/4in all around, plus I upgraded to at 1/2in firebox. I couldn't find on their website how to fully configure and price a unit without waiting for a call-back - which I hate - versus being able to browse, configure and fully price a LSG. preferences, I know, but I like being able to go through and see what I might want before ever talking to the company. Chris G haws a great site to see what one can envision and afford.
Watch Chris with LSG talk about his pit he builds( calm cool and to the point) and watch the old man at Shirley fabrication video. Dude is always talking negative. The old man cannot do a video without talking about somebody else's quality and their Pits versus his versus the price versus how great he is.... it gets old after awhile. Search how many used Shirley pits are out there for sale and what price you can get them for there's a reason
well done.. I am making the same design myself overseas. great design.
Nice cooker I was unaware that they made offset cabinet smoker. I am fond of shirley fab and if you set this up with warming oven it would be very similar, I inquired about keeping griddle top with warming oven and you can do that. I like the fact you have water reservoir if you would want to use it.
Interested in future cooks. Especially with that setup. I do believe there are quite a few people checking out Lonestargrillz, Reason I say that there is one Individual I subscribe to only has 5 video and 5000 subscribers.
You did a great job with the video.
Nice job,, congrats,, I live in Boulder, got my Lone Star offset this spring what a great cooker... Smoke On!
Great video Joe.
What are your thoughts on the pit now that you have had it for four years?
And, why did you decide to buy a vertical offset, as opposed to a horizontal?
Thanks Joe.
Nice video. Easy viewing and informative.
Trying to decide between the 24” or the 30” and to add warmer or not. That grill griddle top looks fun. Nice rig.
I think you lose the grill top if you add the warmer
Thank you, thank you, thank you!!! This is exactly the model that I want, but i'm hesitant spending that much money on something that had little to NO reviews. I'm lucky in that I work in Conroe, and can go to their showroom and check out their different models.
That's great, your shipping costs will be much lower than mine :) good luck, I think that anything LSG makes will be a great smoker.
Man that thing looks awesome!
Is Lone Star Grills still open and if so where???
Thanks for the video! Looking into buying this really help me make my decision.
Worried about how close it is to your deck, maybe a little too close for comfort... good looking smoker, thanks for sharing!
Nah there is plenty of space behind the unit, plus the box only gets so hot. But thanks for the comment!
First video? Nice job. Welcome to the LSG family.
Thanks!
I would like to see more about the inside and bottom of the vertical portion of the cooker. Tuning plates/ opening between firebox and cooking chamber,
I'll do another video here shortly and walk through how I set the tuning plates, etc.
Thanks for the great video. I am considering this exact smoker.
Hope u enjoy ur smoker to the max big guy
Great review, thanks for sharing.
Amazing video thanks for sharing, ps the quality is great keep making great content bud.
Thanks!
Just curious, now it's a little cooler, how does the firebox perform? Do you think it makes it more efficient? Does it need a lot of splits to get it up to running heat.
I start with a chimney of charcoal to get both the wood started as well as the firebox heated-up. It would be simpler to have the propane pre-heater but then again that's more complexity..... so I use charcoal. So far I can go from lighting the charcoal chimney to loading my meat in an hour or less... less in summer, and a bout an hour in winter. I have the 1/2" firebox (I'd spend that $ again, well worth it) so it takes a few more minutes to get hot but not much. And during colder days that extra 1/4" of steel helps keep things a bit more stable. Even still I find that the temps in the cook chamber rise and fall with the strength of the fire.... not a ton but about every 45-60 min I am adding another split log. I think that the longest I have left it unattended was 2 hours, and while the temp dropped I was still able to add wood and get it back to temp fairly quickly.
@@josephvoss Thanks, Joseph. I'm looking at an insulated firebox because I like the idea of using less wood. However I do like the hotplate/grill feature on the top of the firebox..wondering if there's a way to do both.
@@johnpaton8047 No, you can't do the insulated firebox and also have the griddle..... that's why I did the 1/2".... almost as good as insulated but you do get the griddle. If you go 1/2", then you have 3/'4" of steel at the top of the firebox, since the griddle is also 1/2" and the lid is at least 1/4", it may also be 1/2, I don't remember. I have used the griddle a few times - using just the grill on the firebox I have cooked fajitas, using the griddle for veggies and then after searing cooking it all on the grill. Also I think that those who want to cook pizzas (I am going to do this just haven't yet....) having the griddle and lid helps get lots of heat reflecting from the top. Others in cold climes can chime in, but I have not regretted going with the 1/2" vs the insulated.
I don't believe for second this was your first video.LOL.I thought you did a great jobbed really enjoyed it
Thanks.... i need to do more, just busy with work and other stuff. It seems like when I cook for parties and gatherings the time to shoot video goes away.
Great video.
I’m considering this pit or the 24”. Any suggestions?
It will be a 6mo wait. Did you have to wait for that long?
Id love to see more vids bout this pit. Also would love to hear your thoughts on fuel consumption. My ideal scenario would be to see this thing maxed out with briskets and keeping an eye on how much wood it eats.
I'll need to throw a very large party to max out capacity for this cooker. On my last cook I loaded a regular size load wheelbarrow with split logs, about two layers deep, and used most of those. I should be more quantifiable in measuring wood usage, but it seemed that I was loading in one to two split logs about every hour or so.
Thanks for the reply! So would you say its fairly efficient? Or is it a bit gluttonous? Just looking for your opinion.
I think it is efficient given that it is using a large firebox moving lots of air through the smoker. If it was a smaller FB and I was trying to maximize wood savings then I would go back to a charcoal fired WSM or even an electric smoker. Great results worth the wood used. I think versus any other stick burner it is aas if nit much more efficient.
Cool beans sir. Thanks for your time! Keep on cookin'!
Since you live in Colorado, you might want to look into the Perfect Draft Blower Fan. It really helps in the cold months
Decent first smoker. Enjoy it!
Beautiful video!!!! Please do more videos
How did you get Temps so close
Can you do an update on this smoker
Very helpful information. Thank you!
I just got mine almost exactly like yours except for a paper towel holder and the art. So I've adjusted the tuning plates a couple of times now and I've come out pretty well on the temps. I used a larger gap at the firebox and then went smaller to larger gaps from there. Instead of butting the first plate all the way to the baffle I left about a 2" gap and then using the normal spacing from there was working because I was pretty even left to right top to bottom. I had half chickens on the second shelf left side 2 in front and 2 behind them and the 2 in the back got darker then the two in front. I dont quite get it on that but it does seem to be hotter at the back compared to the front. I didnt measure the back left on temps but I'll get there. So how did you configure you're tuning plates after all. ?
I set mine up like Chris suggests and keep the right plate to the box, then space out more with each plate. I find that the cook chamber is hottest up against the stacks, maybe on my next cook I'll try like you suggest - that sounds like a great idea.
Really great review!.
What is the depth of the Cabinet? Is it 26 inches or is it really 34 inches? I am limited with space to get something like this in my backyard.
the unit is 30 tall, 36 wide and 24 deep for the cook chamber. Overall width is about 28-29 inches, from back to the end of the handle.
What size trailer is that?
How is your LSZ holding up to your weather in Colo.? Any issues with rust?
no, I bought the cover that LSG sells, it has helped keep it in great shape.
Great video. I'm interested in the 24"×36" cabinet smoker. I doubt I would fill the 30"×36" smoker. I live in Highlands Ranch, CO. Is the 1/2 fire box necessary in our area? Not sure I can justify another $495.
I understand the hesitation to get the upgraded FB, but I looked at several options and decided that the extra for the 1/2" was def worth it. If I had to do it again I would downgrade from the 30x36 to the 24x36 and seek to save elsewhere (for example I bought the charcoal basket but so far haven't used it). As for whether the FB upgrade is required..... probably you could get by without it but I like having the heavier firebox. I have found that even in the cold here the temps are easy to maintain - higher temps, larger fire, lower temps, smaller fire. I have done a turkey at 350Fm low and slow BBQ @ 225F, tri-tips somewhere in between and also short ribs at approx 250F. It works however you want to cook.
@@texasbbqco572 Thanks for the helpful information. I ordered the 24×36 cabinet and upgraded the fire box to the 1/2 inch steel. I also ordered the stainless steel table top. I actually got 5% off my total order by leaving my order in my shopping cart for several days. This saved me $178. Thanks again!
@@tmosholder Congrats! You'll be delighted with the purchase, let me know when it comes in or if you have any questions.
@@texasbbqco572 Will do! I believe it will arrive late March or early April. I found a place to purchase firewood (NAFEX) in Franktown, CO. I plan to visit there soon so I can stock up. I bought a nice firewood rack. How many logs does it typically take to smoke a 12 hour brisket?
@Brett Marquez - DOC I bet you would :-) Yes, I'm having it delivered. It would take 14 hours each way to drive.
Can you tell me if it gives you an even temperature from top to bottem comparing to an regular offset smoker?
the top racks are hotter than the bottom, but I plan ahead and use accordingly. For such a large box you have to expect some differentials, and I think that they work great.
Bout due for another video! How is the pit?
thanks.. I am actually working on a couple - moved the pit to Chicago, had to get help to get it moved to the back yard. That will come out in a few days.
Why did you pick this pit over the mini or larger installation ones
I wanted the wood-fired type of smoker, i liked the idea of making pizza in the firebox, and using the griddle. I have used the griddle a few times, need to do it more.
Nice video!
thanks. that was a couple of years ago... been meaning to do another, need to get my next cook on film.
Thank you for sharing Texas BBQ. I spent a great time focusing on the purchase of two grills that does serves its purpose but nothing like this cabinet. I saw you rented a Uhaul to deliver it to your house. I live in So Cal and was thinking I should do what you did. Visit Chris Facility to pick up my cabinet. To me ... That certainly looks like a long trip. How did you go about your traveling with the grill? What did you do right or wrong?
I was working in Austin and took it home to Colorado, and planned to have my truck in TX anyway, so cost of dragging it back to CO was not incrementally large. The guys at LSG wrapped it and helped tie it down securely, it rode all the way home very easily.
Would you cook a brisket fat cap up or down for a better bark? Just interested to know as the heat source is rising up from underneath
Hi, I have been cooling with the fat side down and it seems to work well.
Thank you for the video please post more I am looking to purchase the same unit. thanks again.
Thanks I will post more from my next cook.
Nice Smoker!
Excellent video
Thanks!
So I am about to order mine. I still cannot make a decision if I should get the 24 inch version of this one or not. What do you think?
To me the delta between the 24 and the 30 was $200, I think that's the same difference today. That's like less than 8% of the price, and for that small increase I went ahead with the 30. It's like the saying - feel the pain of the price once versus wishing forever that you had that 4th shelf..... just my two cents :)
@@josephvoss awesome I am going for four. Does it eat alot of fuel?
@@MrCaryk not really, I don't think any more than other similar smokers. I did get the half inch firebox, I think that was worth the upgrade. It does make it heavier :)
@@josephvoss I think I'm gonna stick with the 1/4" firebox. I live in Austin Texas and I don't think it gets cold enough for the 1/2 inch. Are you going to put another video up of your smoker any time soon?
@@josephvoss I was going to ask, since you have more cooks under your belt with that smoker. How even are the temps across and from bottom to top?
Was this unit painted or raw metal. I thought only raw metal needed to be seasoned on the outside?
You might want to remove the grate out of the firebox while smoking it will burn the seasoning off and begin to rust
Do you have any additional insights now that it's been another year? Is there anything you would have done differently?
@Texas CAT Manuals sure. I bought the charcoal basket and have never used it. There is a new firebox basket that I would buy instead. Also I added two wire ports but have only used one. Otherwise I would repeat about everything else.
Looking at Lonestar Grillz for my offset. I will have a similiar placement as you have in your yard. Is it safe to have the smoker up against the outside of your deck? I'm limited on space and this is a key concern.
when is the next video
Do you have to move it to store it when not in use or how do you cover it and if they have covers for it how much
I leave it outside with the vinyl cover sold by LSG. It has kept it in great shape for the last 2 years.
This is very helpful. I was at Lone Star Grillz on Friday last week and loved the products, in particular the cabinet smokers. Can you say anything as an update based upon your experience so far? I’m thinking about putting an order in. Also, would you have picked your optional extras differently? Thanks very much.
Hi L:awrence, I have had my pit for several months now and love it as much as when I bought it. For Thanksgiving I cooked a 23lb turkey in 4-5 hours at 350F+/- and it came out great. Temps is easily maintained based on how strong a fire one builds. If you're still considering one I would highly recommend LSG smokers.
How much do those girls run and do you deliver up north here in Ohio
I'll post in the info a link to the smoker I bought, it was a bit cheaper three years ago when I placed the order (steel costs have risen), and yes there is shipping available.
I just ordered the 24 by 24 I wanted to ask does it leak smoke
my 30x36 leaks very little smoke, if any. Chris does a great job building these smokers.
Nice first video. Where do you get your firewood?
I buy my wood in Austin and bring it with me, make a few trips back and forth each year so I have a ready transport for wood. I think that oak is expensive in CO.
Nice smoker😍
I'm almost ready to buy one. What's your thoughts on the vertical vs the cabinet?
What would you order differently if you were doing it again?
I also have the the 30/36 great unit
I am on the fence as to if the upgraded fire box is really worth the extra $500. Thoughts?
I got the upgraded FB and would def do it again. Both because I live where it is a bit colder but also to help with longevity.
Very nice cooker I was wondering about how many briskets do you think would fit in there? Thanks my friend.
I have cooked one brisket at a time so far. The most I have cooked was last weekend, I did one 17lb full packer, two 8lb shoulders and three racks of ribs. I think that I could get 3-4 briskets per shelf, maybe 6-8 pork shoulders per shelf, and maybe 5-6 racks of St Louis cut ribs per shelf. Then it's a question of what quantity of each one wants to cook.
Texas BBQ CO Thanks my friend
So I have finally decided about this cooker and the large insulated and both on order. I have been to LSG about three times now and in that time I had to cancel and change my order from a 30x72 trailer to the two units that I'm getting now. My wife and I have to travel to Houston from Ft Worth every 3 weeks to MD Anderson for her cancer treatments so I get to stop in and make any changes and visit the nice people there at LSG. I was curious about the size of the trailer you used to pick up your unit, I will have two to pick up being the large insulated and the cabinet, I have a 5x10 trailer but what do you think I would need in your opinion. I also want you to know that your help and video were very helpful in this decision. Happy cooking my friend.
Thank you for this video. So it takes a year for you to get it?
I ordered it in the middle of March (2018) and it was ready the middle of June so approx 90 days. Their lead times vary so best to call and see how it is going now. I found this company to appreciate their customers and I enjoyed working with them. A great product, well-made and a small business that deserves consideration. I don't get anything from the endorsement, I just like to see good people succeed.
About how long does the temperature on an offset stay at a certain temp for you to say it's holding? (New to offsets)
To say its holding is to say that your not having to chase temps and that you can walk away for 30 min or more depending on how fast its eating wood and come back to it and it's still holding a good steady temp. I just got one of these and on the initial burn the seasoning of it held 225 almost to the tee for a good 7 hrs. I did notice it likes a piece of wood about every 45 min but that's not bad.
The temps are like all cookers, they fluctuate a bit, but for me they are within acceptable limits if you tend to it about once an hour.
@@richiesbbq Nice response i was looking for.
New sub, great post. Greg from Balistic BBQ did a decent review recently...and after watching both reviews, im hooked. My only hesitation, as with any smoker, weber etc. it just seems like a lot of trouble for just one tri tip. I wouldnt hesistate to buy 5 - 8 roast just to justify the work, good thing my kids have big families:)
My first cook was a tri-tip as shown in the video. Cleanup was easy (I'll post a cleanup video soon) so yes even for a weeknight dinner it worked very well.
The price?
hey, i chatted with you on the LSG FB page. nice to put a face with the post
I can't wait to get mine!
How well do the tunning plates work?
I set the plates as instructed and haven't felt a need to adjust. I've cooked small as well as large amounts of meat and it all seems to come out great.
Houstan 6500 ft???
Did you look into Yoder
I did - I looked at Yoder, Lang Gator Pit and even smokers carried by Academy and HEB. The LSG just seemed so much more robust and well-built... plus I very much enjoyed the experience of working with Chris and his company. Their prices were competitive, and even if not, it's the brand I wanted. Specifics include - the firebox wood grate 1/2"... the 1/2" steel firebox, the griddle plate, tuning plates.... all were factors that helped make the decision.
Man that tri tip....😍😍😍Thanks for the video, one question I had is that I see a seen on the pit...is that a result of Pam on the outside?
Can you do a video on how you clean the pit!!
Yes I plan to do that. It takes approx 30 min to clean from a full cook, and to me is easier to do than cleaning up my Weber WSM. I don't use the cooking oil spray on the outside, but I do spray a mixture of oil and water on the outside of the firebox before each cook.
Good video bro.
How can you be "Texas BBQ Co" when you're in Colorado?
One can cook Texas BBQ anywhere. I may have my house in CO but my cooking style I brought from Austin......
Why wouldn’t you include the price of the build?
you can look it up and price online. I think that when I ordered this the base price was ~$2,600, but changes in steel prices, tariffs, etc may have changed the new prices.
Even though you said you didn't season the outside it looks like you did. Your firebox looks wet.
The sheen on the firebox is from some oil that spilled when cooking..... i have been cleaning is since and the finish is pretty good.
I'm disappointed. I bought this same model but it didn't come with a pull handle. It's very difficult to move around, especially when it's hot. I don't cook on it as much as would like to because of this reason.
Very nice
Good Idea
Excelente amigo
Estoy fabricando uno inverso de 250glnes grande e informandome de muchas recetas desesperado por terminarlo.
Le agradesco su informacion y seguir subiendo videos gracias
Dios te guarde
nice video
Oh colorado, ok
You must have more money than you know what to do with. Good video
I often cheat. Meaning I will smoke outside and then bring inside to the oven. I also do this because I don't like burning forests down and although nice, outdoor grills are in no way efficient. Furthermore their is so much less babysitting. For me burning hardwood for hours would bankrupt me so, I use it mainly for smoke not cooking.
Because electricity comes from whale songs, not nuclear, coal, or fossil fuel power plants.
@@goofsaddggkle7351 my thoughts exactly!
No way I’d put my wife’s name first lol
lonestargrillz.com/collections/smokers/products/30-x-36-offset-cabinet-smoker
OK,