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!!
I noticed my El Patron fire grate/diffuser doesn't lock in place or ratchet properly just like yours. I suspect the cables have been wound the wrong way inside. The handle should turn the other direction to properly lock. At least that's the way it is on my LSG Santa Maria Grill (which ratchets and locks the way it should). I am going to investigate this in the coming days and see if that's the case because it is not good the way it is. The way you have it now, turning the handle clockwise raises the grate and counter clockwise makes it go down. I think it should be the opposite.
@@SmokeMasterD After looking at the winding mechanism inside, it turns out you can crank the diffuser up by turning the handle either direction. If you do it one direction, the latch works, the other direction it doesn't. I was just cranking the wrong way. It looks like you did too. After releasing it all the way down, crank it up by turning the handle counter clockwise. That will make the handle want to release by turning clockwise, but will be stopped by the latching mechanism.
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.
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
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.
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
Couple of things.. first thank you for addressing the thumb at the beginning as I was distracted. :) .. 2nd love the vid I've been wanted a El Patron since they first came out. Seems like the fire brick is 20-21 inches from the grate and the ratcheting fire grate is 17" from the cooking grate at it's lowest. That puts it very similar to a Chud Box for direct over flame cooking. drop it to 17" or move it up 7" for direct heat searing?? sign me up, this thing look like it will do everything I want. Poor mans burnt ends looked great too. I laughed that you said "powers out so we're cutting this outside" and it was bright and easy to see. Then you said "powers back on" and it was so dark we couldn't see shit. lol.
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.
I know you have the Blue Smoke pit, but I hope you get a chance to smoke some briskets on the El Patron. I am not sure if you purchased their pizza stone, but there is a special stone out of italy the Biscotto pizza stone and you could use one of their stock designs for the el patron.
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!
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.
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
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!!
I noticed my El Patron fire grate/diffuser doesn't lock in place or ratchet properly just like yours. I suspect the cables have been wound the wrong way inside. The handle should turn the other direction to properly lock. At least that's the way it is on my LSG Santa Maria Grill (which ratchets and locks the way it should). I am going to investigate this in the coming days and see if that's the case because it is not good the way it is. The way you have it now, turning the handle clockwise raises the grate and counter clockwise makes it go down. I think it should be the opposite.
Hmm...
@@SmokeMasterD After looking at the winding mechanism inside, it turns out you can crank the diffuser up by turning the handle either direction. If you do it one direction, the latch works, the other direction it doesn't. I was just cranking the wrong way. It looks like you did too. After releasing it all the way down, crank it up by turning the handle counter clockwise. That will make the handle want to release by turning clockwise, but will be stopped by the latching mechanism.
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.
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.
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
Looks fantastic! Congratulations!
For those with the shelf place a small magnet where the shelf hits and that will stop the damage.
Good idea!
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.
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
Couple of things.. first thank you for addressing the thumb at the beginning as I was distracted. :) .. 2nd love the vid I've been wanted a El Patron since they first came out. Seems like the fire brick is 20-21 inches from the grate and the ratcheting fire grate is 17" from the cooking grate at it's lowest. That puts it very similar to a Chud Box for direct over flame cooking. drop it to 17" or move it up 7" for direct heat searing?? sign me up, this thing look like it will do everything I want. Poor mans burnt ends looked great too. I laughed that you said "powers out so we're cutting this outside" and it was bright and easy to see. Then you said "powers back on" and it was so dark we couldn't see shit. lol.
Congrats on the new pit...you've got quite the collection now...
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.
I know you have the Blue Smoke pit, but I hope you get a chance to smoke some briskets on the El Patron. I am not sure if you purchased their pizza stone, but there is a special stone out of italy the Biscotto pizza stone and you could use one of their stock designs for the el patron.
I got the pizza stone. Waiting for my blower from fireboard. Got the pre-order and they won’t send my stuff until the pulse pre-order is ready
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 👍
I would love one but their just too expensive!
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.
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.
The auto fan works fantastic
@SmokeMasterD beast of a cooker
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.
Nice rig! 👍
What did you put on the burnt ends after the butter? Was that honey?
Sure was 👍
What it cost
It's about $2000 plus shipping without any upgrades.
Woo hoo!