The beef bullion I used is sodium free, but it has potassium chloride, a salt substitute, in it. This may have also tipped the scales for the bark tasting too salty.
maybe a little tough to get a consistent coating tipping it out of a bowl too. when i do lowrys on brisket i sprinkle it right out of the shaker after i do salt and pepper separately. 🤷🏻♂️
Master D just found your channel and absolutely love it so informative. I’m looking into the Lonestar Grillz El Patron and was just wondering if you ever received yours and if so, have you had a cook on it yet and how do you like it? Thank you and keep the videos coming.
In the initial ordering /design video you mentioned the water tray. Have you used it yet? You don’t mention in this video. Why do most people use blocking wood instead of a water trough, knowing the interior cook chamber is notorious dry? Also, in the initial order video you mentioned your preference for No Top Shelf. This too appears to be an easy place for water trough unless in your experience this would simply become too much of a heat sink and cause you to run through more wood attempting to sustain cook chamber +280. What are your thoughts or preferences on creating a more humid cook environment?
Are you happy over all with this offset now that you’ve had a few cooks on it? Would you choose it again over the competition in the same price range? Or would you spend the extra coin for a top tier smoker? Thanks.
honesty that beef bouillon trick is just a different way of saying "add MSG". i have not tried it, but every single recipe i see that is headlined as "this huge game changer" is bouillon that has MSG in it. id wager if you made your own dehydrated bouillon without msg it would have no noticeable difference, conversely just using MSG without all the other bullshit in the bouillon would serve the same purpose.
There are some things that require high heat that the el patron does well with. Besides that, I'm having fun figuring it out. Offset smoking is pretty straightforward for the most part. The El patron introduces more variables.
The beef bullion I used is sodium free, but it has potassium chloride, a salt substitute, in it. This may have also tipped the scales for the bark tasting too salty.
maybe a little tough to get a consistent coating tipping it out of a bowl too. when i do lowrys on brisket i sprinkle it right out of the shaker after i do salt and pepper separately. 🤷🏻♂️
Beef ribs and Butts look great! and the blue smoke smoker is a sweet looking pit!!
Yeah, I'm going to be doing some more beef ribs in a couple weeks. Looking forward to it 😊
The idea of splitting the pork butt for more bark is great. I'm going to do that next time!
Beautiful bark on everything great job. I was thinking the other day it must be getting close to time for the El Patron.
Great video! Keep the BSS cooks coming. Not much content out there on these pits. Are you using the baffle?
Thanks and yes
Does the 24” workhorse ash rake fit the BSS firebox? I was considering the same thing!
It does!
Low and slow beef ribs the silverskin literally melts away.
Potasium chloride definitely has an incredibly salty acidic flavor.
That is just one sexy smoker. Always appreciate your honest cooks and how we can learn with you.
I see you, Mr. Beaumont
You need a shirt that says:
"Err-ight, Smokin Meats, ahhr-ight".
All in good fun, thanks for your posts and info. Really useful.
Master D just found your channel and absolutely love it so informative. I’m looking into the Lonestar Grillz El Patron and was just wondering if you ever received yours and if so, have you had a cook on it yet and how do you like it? Thank you and keep the videos coming.
I am still waiting. It's the 13th week. They say it's in production right now. I hope it gets to me soon
I ordered the El Patron about five hours before you (saw your screenshot) and got the same email this week. Hope they build them quick.
so you have the scoop, you still need the blocking wood ?
I use one but I'm not entirely sure.
In the initial ordering /design video you mentioned the water tray. Have you used it yet? You don’t mention in this video. Why do most people use blocking wood instead of a water trough, knowing the interior cook chamber is notorious dry? Also, in the initial order video you mentioned your preference for No Top Shelf. This too appears to be an easy place for water trough unless in your experience this would simply become too much of a heat sink and cause you to run through more wood attempting to sustain cook chamber +280. What are your thoughts or preferences on creating a more humid cook environment?
Are you pretty happy with the 1/4 chamber or do you wish you would’ve gone 3/8? Do you think there’s much difference cook wise?
I am happy with quarter inch. Haven't noticed any difference in cook quality, but my arm has felt the difference in a good way!
Are you happy over all with this offset now that you’ve had a few cooks on it? Would you choose it again over the competition in the same price range? Or would you spend the extra coin for a top tier smoker? Thanks.
I would buy this smoker.
@@SmokeMasterD would you choose over the Mad Scientists Solution?
@@ryankiss4585 I love mine… I would bc it’s thicker at 3/8 and bigger cook chamber.
@@SmokeMasterDOver the workhorse pits too?
honesty that beef bouillon trick is just a different way of saying "add MSG". i have not tried it, but every single recipe i see that is headlined as "this huge game changer" is bouillon that has MSG in it. id wager if you made your own dehydrated bouillon without msg it would have no noticeable difference, conversely just using MSG without all the other bullshit in the bouillon would serve the same purpose.
Nice cook but can’t understand how the el patron could compete with your offset.
There are some things that require high heat that the el patron does well with. Besides that, I'm having fun figuring it out. Offset smoking is pretty straightforward for the most part. The El patron introduces more variables.
i like to play with fire too. 😂