I love my La Plancha but wasn't happy with the temps using the pellets so I stuck my charcoal basket ìn and that sucker will get screamin hot!! They are awesome heavy tools for sure!
@John Abbott I pinch a small aluminum pan between the charcoal basket and the wall for the grease trap that way it catches the grease from the la plancha with the deflector plate out
I had asked Chris of the charcoal basket was the better way, but he just uses the pellets. It's also hard to control the fire and temp with the charcoal once the Plancha is in and hot, right?
OK so first off… Nice burgers. That pumice stone was magical getting that rust off. And yes the Lone Star Grillz's are amazing. Secondly, it took two weeks for the algorithm to show this to me. I'm very annoyed. Thirdly, the backyard looks great. I love what you've done with the place.
I haven't tried that, but cooking on any flat top requires a lot of interaction, so I don't think you can keep the lid closed long enough to make that much of a difference. Maybe during the heat up time....?
Good video. Not sure if it will fit, but look into Jumbo Zip-Lock bags for the Plancha. They are huge. Have you ever done a performance test for the pellets? i.e. pounds of pellets per hour at different temps. Seven and a half weeks yet for my 20x24. Thanks
😂 LSG calls it a Plancha (steel plate in Spanish) so that's what I call it - or else someone would go to the site looking for a flat top and be confused! 😄👍
I feel the same as you. I’ve been considering this grill because of the Plancha attachment. However, I’m not liking that it can’t get very hot. At least I haven’t seen it get as hot as I would like it to in any of the videos I’ve seen so far. I’ve also been considering the RecTeq smokestone 600, but to have both of them on my back porch would be a stretch.
I ordered my LSG pellet grill 3 weeks ago, these next several weeks will be agonizingly slow 😞 great video though. I hope to use my Plancha to make eggs bacon/sausage in the mornings when it’s nice out on my patio
The LSG-PG's FireBoard controller is designed to fluctuate in temp to create more smoke so I can't wait to see how you get it to only deviate 2.5 degrees in order to save pellets after the wrap. When and why do you use manual augar mode? Thanks for another great video.
Paul, I wanted to let you know how much I enjoy watching your videos. I was a little miss lead when I order my Lone star grill, I was told it would be 8 weeks and then 12 weeks. I call to check on it and I was told by another person it would be around 12 weeks before they would even start to build it and I would receive a email letting me know. That has been a week ago, I hope with the slow internet I have here won't shut my control board down. Thanks for the videos.
Glad to hear it! Sorry to hear your order has been delayed. You don't have to connect to the internet at all - you can use the BT connection only if you like! The range on the BT for me is great - I can use it from most anywhere in my house. Thanks for subscribing! Working on the controller Video now!
Next time when you mess around with the manual auger, would you mind having a small video just to make sure that I’m doing the right thing keep doing the good work I love your channel
I have the 42” and like you the plate but not the frame…gotta get that!!!! Not sure how to work the FireBoard on manual but got to figure this thing out!
For me, it was price and space. I was coming form a 22" Traeger, so the ability to smoke 4 briskets instead of 1 was plenty. It's only 6", but my backyard is small so it fits better under my pergola and is less expensive to boot! It really comes down to how much meat you're going to be smoking at a time. Other than that - they're identical.
I use to do that maybe once a month. When cooking eggs scramble one egg and smash it in the grill using a spatula add bacon grease and start cooking eggs to order.
I feel like the heat helps me to clean the plancha more thoroughly. I just approached it as I would any other griddle. It certainly doesn't mean that that's the only way to do it.
I love my La Plancha but wasn't happy with the temps using the pellets so I stuck my charcoal basket ìn and that sucker will get screamin hot!! They are awesome heavy tools for sure!
Brilliant ! Thanks for the idea !!!!
@John Abbott I pinch a small aluminum pan between the charcoal basket and the wall for the grease trap that way it catches the grease from the la plancha with the deflector plate out
THATS WHAT I DO WHEN I HAVE MY GRILL GRATES IN. IT WORKS WELL
I had asked Chris of the charcoal basket was the better way, but he just uses the pellets. It's also hard to control the fire and temp with the charcoal once the Plancha is in and hot, right?
An oil I rarely see come up but works amazingly for an initial seasoning is Crisco. Avocado oil always came out too light for my base seasoning.
Crisco is just hydrogenated vegetable oil - which I try to stay away from. But you are correct, it does work.
OK so first off… Nice burgers. That pumice stone was magical getting that rust off. And yes the Lone Star Grillz's are amazing.
Secondly, it took two weeks for the algorithm to show this to me. I'm very annoyed.
Thirdly, the backyard looks great. I love what you've done with the place.
Thanks brother! We need to do that rib cook soon!
Thanks! Now i want one too. You are killing me. LOL
HA HA!
Have you tried the burgers on the plancha with the baffle closed ? I’d think the temps on the plancha would be more evened out .
I haven't tried that, but cooking on any flat top requires a lot of interaction, so I don't think you can keep the lid closed long enough to make that much of a difference. Maybe during the heat up time....?
Are you going to make a video on the aluminum grill grates?
I don't have any. 😢
Good video. Not sure if it will fit, but look into Jumbo Zip-Lock bags for the Plancha. They are huge.
Have you ever done a performance test for the pellets? i.e. pounds of pellets per hour at different temps.
Seven and a half weeks yet for my 20x24.
Thanks
I haven't. I'll give it all out needs to make tasty, smoky, BBQ! 😋
Just say flat top no one knows what a damn plancha is
😂 LSG calls it a Plancha (steel plate in Spanish) so that's what I call it - or else someone would go to the site looking for a flat top and be confused! 😄👍
Personally not impressed with the temp difference on the griddle from right to left. Kinda limits what you can do.
Ok. I don't use it that much, so it's great for me without having a separate machine
@@txbluzmn Understood .... makes sense. Thanks !!
I feel the same as you. I’ve been considering this grill because of the Plancha attachment. However, I’m not liking that it can’t get very hot. At least I haven’t seen it get as hot as I would like it to in any of the videos I’ve seen so far. I’ve also been considering the RecTeq smokestone 600, but to have both of them on my back porch would be a stretch.
@@shawnsgear how hot do you want it?
@@txbluzmn450 all the way across from right to left would probably be sufficient for me. Can it get that hot and sustain that temp?
It would have been nice to see your results. Cut them open for the fans.
Thanks for the suggestion!
love to see a review on on the new 403 stainless steel grates lone star grills offers … hopefully you order soon 😊
... I'm taking donations... 😁👍
Great video, Paul!! That Plancha has gotta be super versatile paired with the LSG pellet smoker. Best of both worlds. Fantastic!
I ordered my LSG pellet grill 3 weeks ago, these next several weeks will be agonizingly slow 😞 great video though. I hope to use my Plancha to make eggs bacon/sausage in the mornings when it’s nice out on my patio
It's gonna be great!
The LSG-PG's FireBoard controller is designed to fluctuate in temp to create more smoke so I can't wait to see how you get it to only deviate 2.5 degrees in order to save pellets after the wrap. When and why do you use manual augar mode?
Thanks for another great video.
I use manual auger mode when direct grilling streaks and now when I use the Plancha. It allows you to control the flame.
I always place food on a grills starting on the cooler side to the hotter side.
Paul, I wanted to let you know how much I enjoy watching your videos. I was a little miss lead when I order my Lone star grill, I was told it would be 8 weeks and then 12 weeks. I call to check on it and I was told by another person it would be around 12 weeks before they would even start to build it and I would receive a email letting me know. That has been a week ago, I hope with the slow internet I have here won't shut my control board down. Thanks for the videos.
Glad to hear it! Sorry to hear your order has been delayed. You don't have to connect to the internet at all - you can use the BT connection only if you like! The range on the BT for me is great - I can use it from most anywhere in my house.
Thanks for subscribing! Working on the controller Video now!
Next time when you mess around with the manual auger, would you mind having a small video just to make sure that I’m doing the right thing keep doing the good work I love your channel
Noted!
Sure appreciate you and your time to make this video. I’m sold on buying a lone star for sure! Some day soon I hope. Keep the amazing content coming!
Right on!
I have the 42” and like you the plate but not the frame…gotta get that!!!! Not sure how to work the FireBoard on manual but got to figure this thing out!
Controller Video coming up....
I see your LSG pellet grill is under a patio cover…do you also use a cloth cover for the grill?
Yes - I made a video on the cover I bought from LSG. It's excellent!!
Hey this is Linda! I really like your video ! Makes me and my family hungry
Sweet!
I have really enjoyed your videos. Would like to meet you sometime.
Maybe some day we can!
Thanks for the video! What would be your reason to go with this over a Mak Two Star? Just curious and am in the market!
I'm not that familiar with the MAK, but the LSG is bigger, $1000 less expensive, and has a Fireboard. 😎
@@txbluzmn thanks for the response! Good points!
I am about to pull the trigger on the 20x36 Lone Star pellet and I have really appreciated your videos. It have helped me make a choice.
Any reason on the 36 over the 42? I’m on the fence.
For me, it was price and space. I was coming form a 22" Traeger, so the ability to smoke 4 briskets instead of 1 was plenty. It's only 6", but my backyard is small so it fits better under my pergola and is less expensive to boot! It really comes down to how much meat you're going to be smoking at a time. Other than that - they're identical.
GREAT VIDEO
I'd love to hear more about the cabinet
It's a Kobalt toolbox from Lowe's. www.lowes.com/pd/Kobalt/5013765547
Yes, please let us know the details.
I posted a link to the toolbox already, the table is also from Lowe's.
Table: www.lowes.com/pd/Kobalt/5013552321
@@txbluzmn Thank you, sir!
Paul add salt to seasoning to fill the pores in the metal.
Interesting! I haven't heard that before.
I use to do that maybe once a month. When cooking eggs scramble one egg and smash it in the grill using a spatula add bacon grease and start cooking eggs to order.
Honest question here, but why would you not give the plancha a good scrub down, cleaning, and oiling before putting it into cook off?
I feel like the heat helps me to clean the plancha more thoroughly. I just approached it as I would any other griddle. It certainly doesn't mean that that's the only way to do it.