What is that bar for? I do like the two zone cooking and the base brick level seems wide enough that you could move the charcoal fire basket to one side so you could have a direct heat side and an indirect heat side. Can't wait to see your cooks!
Would love to see a rib, chicken or pork butt cook running the pit as similar to an offset as possible - similar to what you did here - and provide analysis of how similar the taste is to an offset. Thanks!!
Congrats on the new cooker. I have the standard cooking grates and since my initial seasoning they have been virtually nonstick. Yes the cook chamber handle can get warm and the pizza oven door knobs get hot.
Congrats. Being eyeing this one for awhile and not much content on YT yet. The ratcheting system for lowest grate is the thing holding me back. A lever with hooks to set height would be best to a sear.
I'm still many weeks out from mine being delivered, but this was super helpful to watch (and a good cautionary tale regarding the shelf damage, sorry that happened). I've been curious about using this for reverse searing and it seems like there are a few options and it relates to how close you can get the fire to the grates. 1. Build the fire on the fire bricks and when it's sear time, shovel some coals and embers onto the platform and raise it. To your point though, it doesn't get quite as close as you'd like, but I wonder if there's an aftermarket solution for this. 2. What about getting GrillGrates that fit the adjustable shelf and lowering the shelf DOWN to the fire, replacing the diffuser panels for the last stage of the cook--thoughts?
Very interesting idea. It could definitely work. Moving the bar grates wouldn't be easy (maybe have one or two sections removed already). But yes, that could work
Thanks for the great review! I have 2 hasty bakes I was wanting an el patron but after seeking this I’ll hold off. The hasty is very similar for the cooking concept. Maybe I’ll just get a bells fab to add to pit
I got my El Patron couple weeks and the fire management basket makes it much easier to run as a smoker. Fire burned clean with basket and it only used one 8 inch split every hour maintaining 250 degrees. Without the basket i feel like you need to use so much more charcoal to keep a hot bed of coals for the splits. Also with fire management basket it will easily sear if you throw on a small split of wood since flames will go up plenty high.
Make sure you use a stainless steel brush to clean your grate because if you use a carbon steel one you’ll contaminate the stainless and it will rust I’m just letting you know if you already know that’s great but nice pit
With the Chud Box the distance from the bottom of the firebox to the cooking surface is 18”. I just measured my WSM. From the charcoal basket to the cooking surface is 26”. For El Patron, what is the distance from the firebrick to the main cooking surface?
@@SmokeMasterD Interesting. So it is very close to the Chud Box. You could remove those adjustable grates and basically have a large Chud Box, and since you have the firebrick the extra 3” might not make much of a difference.
Great looking burnt ends, Congratulations on new pit. I came close to reaching out last week thinking it must be time for El Patron to be there.
Looks fantastic! Congratulations!
Congrats on the new pit...you've got quite the collection now...
What is that bar for? I do like the two zone cooking and the base brick level seems wide enough that you could move the charcoal fire basket to one side so you could have a direct heat side and an indirect heat side. Can't wait to see your cooks!
The bar is what the cables roll up on to lift the fire platform. Thanks 👍
The auto fan works fantastic
Would love to see a rib, chicken or pork butt cook running the pit as similar to an offset as possible - similar to what you did here - and provide analysis of how similar the taste is to an offset. Thanks!!
Congrats on the new cooker. I have the standard cooking grates and since my initial seasoning they have been virtually nonstick.
Yes the cook chamber handle can get warm and the pizza oven door knobs get hot.
Congrats. Being eyeing this one for awhile and not much content on YT yet. The ratcheting system for lowest grate is the thing holding me back. A lever with hooks to set height would be best to a sear.
I'm still many weeks out from mine being delivered, but this was super helpful to watch (and a good cautionary tale regarding the shelf damage, sorry that happened). I've been curious about using this for reverse searing and it seems like there are a few options and it relates to how close you can get the fire to the grates. 1. Build the fire on the fire bricks and when it's sear time, shovel some coals and embers onto the platform and raise it. To your point though, it doesn't get quite as close as you'd like, but I wonder if there's an aftermarket solution for this. 2. What about getting GrillGrates that fit the adjustable shelf and lowering the shelf DOWN to the fire, replacing the diffuser panels for the last stage of the cook--thoughts?
Very interesting idea. It could definitely work. Moving the bar grates wouldn't be easy (maybe have one or two sections removed already). But yes, that could work
Thanks for the great review! I have 2 hasty bakes I was wanting an el patron but after seeking this I’ll hold off. The hasty is very similar for the cooking concept. Maybe I’ll just get a bells fab to add to pit
Nice rig! 👍
I got my El Patron couple weeks and the fire management basket makes it much easier to run as a smoker. Fire burned clean with basket and it only used one 8 inch split every hour maintaining 250 degrees.
Without the basket i feel like you need to use so much more charcoal to keep a hot bed of coals for the splits.
Also with fire management basket it will easily sear if you throw on a small split of wood since flames will go up plenty high.
Make sure you use a stainless steel brush to clean your grate because if you use a carbon steel one you’ll contaminate the stainless and it will rust I’m just letting you know if you already know that’s great but nice pit
Thanks. Didn't know that.
For those with the shelf place a small magnet where the shelf hits and that will stop the damage.
Good idea!
With the Chud Box the distance from the bottom of the firebox to the cooking surface is 18”.
I just measured my WSM. From the charcoal basket to the cooking surface is 26”.
For El Patron, what is the distance from the firebrick to the main cooking surface?
It's 21 inches.
@@SmokeMasterD
Interesting. So it is very close to the Chud Box. You could remove those adjustable grates and basically have a large Chud Box, and since you have the firebrick the extra 3” might not make much of a difference.
What did you put on the burnt ends after the butter? Was that honey?
Sure was 👍
I’m having a hard time figuring out what that pipe under the cooking grate is for. What is that?
It's what the cords that raise the platform wind up on.
Woo hoo!