Відео

Well winter is coming here in Iowa. I'm sure I'll do a butt in January or sooner.

For sure, the masterbuilt is underrated. Yes, it's flimsy but it's cheap and basically set it and forget it.

Yes. I also think some people have added cheaper versions from other companies.

Thanks for the info love the channel

That's a great idea, I may start including in my videos. Is there another way to follow other people's sessions?

Do you know how can we (privately) exchange contact info?

​@@harrywarren5081x.com/BuzzinDSM?t=KvrA3G2_UWG4yayT6XbAkw&s=09

@06314 I like mine a lot. Hopefully, you ordered yours with the port, so you can add it later. I think that port only costs like $20.

Didn’t realize I had to order that port oh well I guess I won’t be purchasing the fire board thanks for the response love the channel

LSG forgot to add them, so they sent them to me and I put them at that spot

I've never owned the Santa Maria, but I would think that would be a better fit

The oven aspect of the El Patron increase its versatility over most other cookers. I've grilled with mine (direct and indirect) smoked and used as an oven. As far as rotisserie oh yeah😊

@myporchbbq There is a lot I need to learn in fire management/temp control, but I have enjoyed it. It's a little temperamental. :)

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.

@@wcneathery3100 you read my mind. It made excellent chopped brisket sandwiches

@@jsdtx I had all the heat shields in the whole time and the cooking chamber temps were pretty close all around. My problem is that I just got to aggressive. I saw it was lowering so I added bunch of wood. It was 100% on me.

Yeah, thanks

@harrywarren5081 Yes, all my fireboard stuff. Harbor freight had a sale on them. I think it was only $20 and it's very high quality.

Can you post a picture of the box, inside and outside? I got my El Patron 2 days ago and need to store the Fireboard in something. Thanks

@@harrywarren5081 I can't post pics but this site has plenty of pics. The 3800 version would probably be big enough but they were 1/2 off at the time. www.harborfreight.com/4800-weatherproof-protective-case-x-large-green-56863.html

What do you mean?

@handsydirector4862 no discounts here, full price and waited 6 months. I'm happy with it, but my experience with other smokers is somewhat limited. I love the versatility, but I'm still learning the temperature control. If never owned an offset, but I assume this is even harder to master. I came from a masterbuilt 560, which was basically set it and forget it. The quality of the LSG is top notch and built like a tank. Before buying the EL Patron, I went back and forth between offsets, high end pellet smokers, cabinet smokers, etc. I couldn't make up my mind until the El Patron came out and it seemed perfect for my use case. If I had to it again, I'd probably stick with this but get rid of a few of the options I chose.

@@buzzindsm3380 good to know. Thanks for sharing your experience. It's hard to know who is so a commercial for a product and who is giving an honest opinion sometimes. Thanks for the honest opinion.

@Bam-BamMoore-zz2vk this isn't a pellet grill

@@buzzindsm3380 😐

About 4lbs for 3 hours. Not sure if that's a lot or not. That's directly on top of the heat gates, not at the bottom.

I've been very happy with it. Like others, it takes more work but it's fun to use.

I'm waiting on mine currently. Have you done any more cooks on it since? Maybe post some videos too! I've been wanting to learn any tips or tricks before it arrives. :)

@@justincasey I just did a quick cook of beef flanken ribs and seared off some slices of smoked pork belly. Totally filled the cooking grate. Results were great. I don't have any video or a way to make video. I have an 11 year old phone

Excellent, I wouldn't want it without. With that said, the El Patron does a good job of holding temp

I like it a lot, very versatile. I didn't think the door would be tall enough for a peel and a loaf, but not sure. I never considered using it for bread.

@@buzzindsm3380 thanks for actually replying! My wife has family in TX and really would like more of the wood fired taste that you just can’t get on the BGE and I am happy to oblige. BGE is good for some things but if you want that wood flavor that’s not sweaty then the Kamado style grills are just not the right choice.

That's a good idea. As you can see in the video, my wife ended up putting on a glove, because it was getting so hot.

I should be hearing soon on my ship date. Ordered Jan 8. 2024. Went into build about 4 weeks ago. Keep the videos coming.

I have an El Patron in production and am eager to get it. Have you found a tool to lift the cooking grates?

@@harrywarren5081 I haven't really looked for one. I just use my hands

Yes, I have an old turkey fryer pot that I use for this purpose.

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.

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

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.

Is there any way to contact you? I have an El Patron and would like to discuss how you use yours.

Yes, 3/4. I bought the adapter from LSG

Yup ordered mine in January. 😊