How hard is it to go from smoking to direct flame during the same cook? Do I have to like remove hot grates and what not or is it just basically a flip of a switch to go from smoking something to searing something?
KInda in between...slide the bottom shelf about half way out...and just slide the baffle plate over with some tongs... honestly its extremely easy....i have several videos by now that use this technique
That’s without any doubt the best grill on the market! Hide sight being 20-20, I would have purchased the LSG instead of the Memphis that I have. The Memphis is a great cooker and all 304 SS, but I really am digging that LSG. Cheers buddy!
Well I’m stoked! You guys have the very best griddle channel by far and now this!!! I took delivery of my LSG 20x42 pellet grill on 9/14/23 and look forward to seeing your creative cooks! Happy Holidays!
Good old made in the USA! One of my big needs is a cold smoker. You can cold smoke on any grill if you have the right stuff. But to have the program already there! Smoked cheese and pig belly, here we come!
My outdoor cooking game completely changed when I purchased my smoker. I went with the Yoder 640s, which has a lot of overlap with your LSG. I didn’t, however, have any coaching for that purchase, so I didn’t know to wipe it out, season it, etc. Rather, I washed my grates, did my initial burn in however it was recommended, and have been rolling great food from cook one onward. I look forward to seeing the ideas you’re going to have! Typically my smoker is a weekend long cook, my griddle is my fair weather “goto”, and my gas grill is taking a backseat making hotdogs and some steaks.
Well I appreciate you watching Glenn...truly...hope I can create some fantastic recipes for ya....have about 8 videos ready to go on the back end already...
the website states that this thing takes 12 to 18 weeks to arrive! it's about 5k as well. it's 400 pounds, and costs about 5k with some options. i don't see how it could be worth it.
Unfortunately they are out that long because of demand...worth it is a personal preference...does or is it better than box store units...100 yes...is it worth the extra money...thats up the person spending it...and theres a wait for a reason...
I bought the regular 20x42 about year ago, now I’m gonna put it up for sale so I go back and order this pellets one. Think about asking $ 1600 anybody interested ……..
@@BadMoonRising92 here what I did talking to my wife she said why don’t give it to Bubba which is her brother. I thought to myself why did I think of that I love the guy to death. Called him he said he couldn’t afford it I told him cost was come get it. Then he said what you talking about I told its your come get it out my yard. It’s two things I did that day may my wife happy and gave it to someone who deserves it…….then bought me a Recteq 1100 I love it set and forget
Lucky you shipmate, i can only continue to dream of having this smoker. I've seen this machine work its magic with ribs, brisket and chuck roast. Guest i'll have to stick with my 22.5 WSM.....
I was really really in between purchasing this bad boy or the Traeger Ironwood XL. For the price I went the cheaper route with the Ironwood XL. How did the two compare head to head ?
Well its going to be hard to compare common things...brisket, pork butt because I am sure they both will do a fantastic job....my honest opinion is the versatility with the Lone Star out preforms it every day of the week..plus the fire board is a better system. Wood chips as flavor for LTG and honestly 2 secret weapons...the ability to use charcoal with the LTG...AND....the open flame as well....the lone star just has more..Heavier duty, last longer...American made if that matters...
One thing for sure…. I have been both impressed and confused. Every thing about it great. The confusing part is temps. They are solid but depends on what part of the smoker your your using. Just use and extra probe and learn your spots. After that you can adjust the temps accordingly. I’m Averaging about 30 degrees difference. I love the idea of wood chips.. but i think they actually burn cooler. So mixed with pellets I think the temp difference is bigger. I absolutely love the thick metal for cleaning. Absolutely nothing has stuck. Just scrape off. Reach out if we can help.
Great video, I have been watching / thinking about Lone Star Grillz for the last 6 months. After watching your video, it has helped me make my mind up. I love the build of their grill, easy access Burn pot, and easy clean up. Thanks for the video.
Glad I could help...tell Chris you saw this...I think we would appreciate that...i make no money whats so ever...but Being im sure being a small business he would like to know where his customers are coming from....cheers
The Lone Star is an absolutely fantastic unit. I was really caught between that and the Yoder smoker, but being only about 30 minutes away from where the Yoder's are made here in Kansas I felt I had to go that way. They both use the Fireboard electronics and it is indeed a great unit. Can't wait to see what you put together on this along with your griddles as I also have both. Being able to combine those is the adult version of forming Voltron. Let their powers unite. :)
I believe it… hahaha. Its so heavy and well made. One thing that stands out the most right now… when seasoned properly… the heat shield is non stick. Yeah stuff sticks and burns to it… but a little scraper and boom… all clean. I just keep using leftover tallow to wipe off. Adding layers of good fats to help. So are so good.
It took me exactly the 14 weeks. Just got mine and it is well worth the wait. Lonestar Grillz staff WILL call you when fabrication begins. Trust the process and enjoy once you get her up and running!!!
Great to see another US made quality smoker option. Too many people get taken by the price point, lipstick and pretty looks of the china made junk. They fail early and often and absolutly do not last.
You’re absolutely going to love that beast. Chris and his crew at LSG makes a fantastic product. I had a question about the FireBoard and Chris answered me on a Sunday afternoon. Phenomenal people and a phenomenal product. His El Patron direct fire cooker will be my next cooker. I find using the smoking pecan pellets eliminates the need or want for wood chips. The smoking pecan pellets put out a phenomenal flavor
Hey thats definitely on the list...for sure...I will have to get some..heard good things about it...That El Patron...is the creme of creme...Man its a nice looking unit...Thats what you call the MR do it all..haahahha....
@@gosman949 could be… many more like it on the market. I just looked both up… definitely a difference but similar as well. Seems like anything can be a knock off at some point. All stick traditional offset stick burners, griddles, etc
Oh man that Pellet LSG is one great smoker Neal! Extremely well made and very versatile. This was a very informative video and so looking forward to seeing more! Congratulations brother!
I have...honestly some people have reported that it messes up the paint job...so it kinda scared me...i dont want to mess it up...Chris the owner thinks its fine or he wouldnt sell it...still i dont play around with it...I just use mu charcoal grill...
Thank you for your service to this great nation USA! That’s one of the main reasons why I just ordered one. I love that! Now the wait begins. Love the channel man!
Very informative video I like your grill I will definitely look into the Lone Star pellet grill. Thank you your service I served aboard the USS Okinawa in 1977 while in the Marine Corps.
Neal, fantastic new toy! Looks like one fantastic made smoker! Can you attach a rotisserie to this unit? Doesn’t look like it. Looking fwd to your 1st cook….what will it be????
Best pellet smoker on the market IMO. There are a couple that let you use wood chunks, but if you're going to put a wood chunk on the fire every 40 minutes or so, just use an offset and you'll end up with a way better product and the same amount of work. The point of a pellet smoker is the convenience of being able to put a brisket on and go to bed and not worry about it. If I ever get a pellet smoker, this'll be it. I'd love to have the Large Insulated Cabinet smoker, as it has a port for the Fireboard blower fan, and I feel like it'd basically just bridge the gap more with almost the same amount of convenience (plus the capacity is enormous, I could probably feed my town with that thing). I think an offset would be fun for ribs, but I don't think I could be arsed to tend a fire that long for Butts and briskets.
Nice review! I just watched the manufacturer start up and they sprayed the entire inside including the door and then after the seasoning they did a biscuit test at 300 degrees with eight biscuits in all the areas and they all cooked almost identical with no real hot spots. Very impressive! Just subscribed:)
Great video. I go back and forth between this and the pitts and spitts. I love that fireboard tho. How much maintenance do u think is required to keep rust from happening on this cooker. That’s my biggest concern with all the metal parts.
Well im not sure...its covered at all times....you can rub the outside with oil thats helps and is recommended...but only after a really good seasoning...
I've had my LSG 42 for a couple years now. Looks like they have made some improvements. Door gasket still needs some work, lower gasket will come off. Wood chips jammed in mine a few times, i stopped using them. You get what you pay for and this will last a few lifetimes.
I appreciate that....Im looking forward to more cooks as well...been using the chips...sounds crazy but I think it cooks at a lower temp with chips...im trying to dial it down...
What about if it rains while you are cooking? Does water get in the smoke stack or it the a way to raise so it still vents but is protected? Looking to get this answered before my purchase.
I can reach directly out to Chris if you want...mine is under a covered porch and I have not had that problem or even thought about it...I will send an email today...can you comment tomorrow on another video...that way the comment shows up as a new comment
Got word from Chris. He says although rain can enter… the smoke stack is positioned over the drain reservoir. Thats 100 correct. Worst case scenario you drain the reservoir. He has never had an issue his self or with customers about it. The amount of water that may enter just doesn’t amount to much.
ive had my lone star santa maria for 4-5 months now and love it. im debating a pellet grill, offset stick burner, or a direct burner like their new grill for my next purchase, just cant decide which way to go. pellet grill sure seems like it would be the most convenient for smoking
If you are asking me...its extremely hard...the santa maria already gives you fantastic smoke flavor when set up correctly..I have a video on that with my TMG Pits Santa Maria....It also allows for charcoal flavors...has direct heat etc...The new El Patrone DOES like dynamite..live fire,, rotisserie, etc.. The Pellet Grill has limited charcoal options...but can be done. Its literally a set it and forget it....has absolutely for wood chips, add charcoal flavored pellets as well that mix, 40lb hopper so no worries about that, you can add a 45 dollar pizza stone...I just bought one...want to put on the lone star just as you imagine...has open sear flame ability...Your in a tuff position...probably just comes down to TIME and EFFORT. For me its time...I just dont have enough to enjoy a stick burner.....
@@PelletsandPitsi would love a stick burner, but i think thats going to be my issue too. time. id likely get far more use out of a pellet grill. something tells me the stick burner has more soul, but the pellet grill has more practicality :).
Fantastic new channel. I highly considered/wanted the LSG but the fact that I’d have to ship it home, the exorbitant price for a cover for it was just too much to justify considering so I got my Pitts and Spitts Maverick 1250 on sale for $1800 at nearby dealer. I’ve done a lot of experimenting with firepot design, location of holes, etc. on prior pits and was able to mod my Maverick 1250 to get better smoke production in the 225-275 range. (You can find a long, technical, explanation on my channel) You only really notice the flavor difference on shorter cooks like chicken breast, fish, corn, smoked potatoes, etc. Long cooks and big cooks of meat, I supplement with wood chunks on the smoke cage.
@@PelletsandPits the LSG has a non standard fire pot design allowing for air to stoke/smolder the pellets from underneath which is superior IMO. I’ve found that standard round fire pots benefit from having holes at the same height as the igniter. I found this out when I installed a smoke daddy firepot in my Traeger Ironwood. It had the two holes by the igniter (9 hole) design vs. two holes top to bottom pointing at the auger like that Traeger design (also a 9-hole). This lower holes design causes pellets to smolder better and causes a bigger sawtooth temp swing on graph if tracking it and more consistent smoke all the time @225 to 275.
I had a heck of a hard time finding your new channel but finally did and submitted. I enjoy your other channel but grilling and smoking is my main thing. I love Lonstargrillz products. I have the large Insulated Vertical Smoker and I ordered it with the Fireboard controller. It's not integrated into the IVS but does hook up to it. And considering all that unit does it will take a full video to be explaine all its features. I love it. The Lonstargrillz pellet is the only pellet cooker I will consider and would like to eventually get. However the big Santa Maria grill will be my next acquisition. I'm looking forward to using it for my catering business. So many options and accessories. Anyway great to see you doing this second channel. Have a great day.
Have you seen the El Patron...now that has my eye balls like crazy...i am picking up a santa maria from TMG pits tomorrow....videos should be after thanksgiving
@PelletsandPits I have heard from someone very reliable who is speaking highly of a pellet cooker he hasn't spoken of yet. I'm curious who that might be. But my experience with Lonestargrillz is such that they are probably the only pellet smoker I would consider. Besides with all the many smokers I already have I need another smoker like I need a whole in my head. It's no wonder I'm still a single Bachelor at 64.😁😆😅🤣😂
At a certain point doing this company's are open to free product for placement. I asked behind the scenes not for FREE but whats the best one available pellet grill with my certain specifics. Lone Star Grillz was heads and above the number one choice. So I reached out to Lone Star Grillz and we started a back and forth conversation.
I lost interest when I heard not above 250 degrees. Totally takes cooking chicken out of the equation if you want a crunchier skin. I also prefer to cook at 350 after wrapping a brisket. And let’s not forget pizza! I had high hopes for this grill. Not anymore…
I did not rewatch this video...not sure whats up with the comment...not above 250....we have plenty of videos cooking with this...it can go as low as 180 to 450...along with open flame up to 700 degrees or so...so just not sure whats up...
@@co1003your not understanding…. That’s to cure the paint… it’s called the braking in process. Just about all custom smokers need this. You can look up line star grillz….. in this video I am adding fats to help the seasoning process. Like I mentioned… I have plenty of videos with this grill over 400 degrees. You mentioned pizza. I also have videos on the pizza attachment.. the deck hit 700 degrees
Again No clue The grill goes down to 180 degrees FALSE This LSG has a Cold Smoke option, It’s base line is 160 degrees and you can cold smoke to 95 degrees.
Thats awesome...honestly I love mine...when done correctly its impressive...The next step is an important one..stick burner or pellet...dont get rid of the charcoal though...always has a home...
Thats is something I was not aware of...can you point me in the right direction for these videos...I have used charcoal several times now and haven’t had problems and definitely dont want to...so any help would be appreciated
@@PelletsandPits I’ll try to find them. I’ve watched two videos of guys that had the charcoal blazing hot and the paint peeled on the exterior of the door.
Yes, I will own one. I estimate 100 hours of OT and its mine!
How hard is it to go from smoking to direct flame during the same cook? Do I have to like remove hot grates and what not or is it just basically a flip of a switch to go from smoking something to searing something?
KInda in between...slide the bottom shelf about half way out...and just slide the baffle plate over with some tongs... honestly its extremely easy....i have several videos by now that use this technique
i wish I produce
That’s without any doubt the best grill on the market! Hide sight being 20-20, I would have purchased the LSG instead of the Memphis that I have. The Memphis is a great cooker and all 304 SS, but I really am digging that LSG. Cheers buddy!
What about cooking vegetables? Would they always taste like smoke?
Well I’m stoked! You guys have the very best griddle channel by far and now this!!! I took delivery of my LSG 20x42 pellet grill on 9/14/23 and look forward to seeing your creative cooks! Happy Holidays!
Hey thats awesome...truly...cheers
JohnJohn, how much was shipping and how much trouble getting it out of that crate!
Good old made in the USA! One of my big needs is a cold smoker. You can cold smoke on any grill if you have the right stuff. But to have the program already there! Smoked cheese and pig belly, here we come!
Absolutely...the hot box has more vents...that is for cold cheese options...more videos to come..
@@PelletsandPits I am looking forward to them all!
My outdoor cooking game completely changed when I purchased my smoker. I went with the Yoder 640s, which has a lot of overlap with your LSG. I didn’t, however, have any coaching for that purchase, so I didn’t know to wipe it out, season it, etc. Rather, I washed my grates, did my initial burn in however it was recommended, and have been rolling great food from cook one onward. I look forward to seeing the ideas you’re going to have! Typically my smoker is a weekend long cook, my griddle is my fair weather “goto”, and my gas grill is taking a backseat making hotdogs and some steaks.
Well I appreciate you watching Glenn...truly...hope I can create some fantastic recipes for ya....have about 8 videos ready to go on the back end already...
Can't afford to use duck fat.
Thanks for your review! Looks like the direct heat portion is limited to half the total area, is that correct? Have you tried it and how does it sear?
Absolutely have...yes we have plenty of videos...look up the whole tenderloin video...
I like it but they are a bit much for me. I'm targeting about 1500.
sometimes you can find after market ones on fb if interested
the website states that this thing takes 12 to 18 weeks to arrive! it's about 5k as well. it's 400 pounds, and costs about 5k with some options. i don't see how it could be worth it.
Unfortunately they are out that long because of demand...worth it is a personal preference...does or is it better than box store units...100 yes...is it worth the extra money...thats up the person spending it...and theres a wait for a reason...
its worth it when you run a youtube channel and get one for free lol
I bought the regular 20x42 about year ago, now I’m gonna put it up for sale so I go back and order this pellets one. Think about asking $ 1600 anybody interested ……..
You can also post on the Lone Star Facebook Group...they sale all the time on that platform...
@@PelletsandPits thanks I will start there because I got have that one
What a deal for anyone if you sold that
@@BadMoonRising92 here what I did talking to my wife she said why don’t give it to Bubba which is her brother. I thought to myself why did I think of that I love the guy to death. Called him he said he couldn’t afford it I told him cost was come get it. Then he said what you talking about I told its your come get it out my yard. It’s two things I did that day may my wife happy and gave it to someone who deserves it…….then bought me a Recteq 1100 I love it set and forget
Lucky you shipmate, i can only continue to dream of having this smoker. I've seen this machine work its magic with ribs, brisket and chuck roast. Guest i'll have to stick with my 22.5 WSM.....
Sounds like you are congested. Hopefully you are well. Great video
the dang allergies this year...going on 4 months now...crazy
I was really really in between purchasing this bad boy or the Traeger Ironwood XL. For the price I went the cheaper route with the Ironwood XL.
How did the two compare head to head ?
Well its going to be hard to compare common things...brisket, pork butt because I am sure they both will do a fantastic job....my honest opinion is the versatility with the Lone Star out preforms it every day of the week..plus the fire board is a better system. Wood chips as flavor for LTG and honestly 2 secret weapons...the ability to use charcoal with the LTG...AND....the open flame as well....the lone star just has more..Heavier duty, last longer...American made if that matters...
Your Treager won't last. China made junk with lots of lipstick.
Looking forward to seeing more cooks on a LSG on UA-cam. Still waiting on mine
One thing for sure…. I have been both impressed and confused. Every thing about it great. The confusing part is temps. They are solid but depends on what part of the smoker your your using. Just use and extra probe and learn your spots. After that you can adjust the temps accordingly. I’m
Averaging about 30 degrees difference.
I love the idea of wood chips.. but i think they actually burn cooler. So mixed with pellets I think the temp difference is bigger.
I absolutely love the thick metal for cleaning. Absolutely nothing has stuck. Just scrape off. Reach out if we can help.
@@TheFlatTopKing If I'm not mistaken, there's a way to adjust the controller to match the gauge on the front
Great video, I have been watching / thinking about Lone Star Grillz for the last 6 months. After watching your video, it has helped me make my mind up. I love the build of their grill, easy access Burn pot, and easy clean up. Thanks for the video.
Glad I could help...tell Chris you saw this...I think we would appreciate that...i make no money whats so ever...but Being im sure being a small business he would like to know where his customers are coming from....cheers
The Lone Star is an absolutely fantastic unit. I was really caught between that and the Yoder smoker, but being only about 30 minutes away from where the Yoder's are made here in Kansas I felt I had to go that way. They both use the Fireboard electronics and it is indeed a great unit. Can't wait to see what you put together on this along with your griddles as I also have both. Being able to combine those is the adult version of forming Voltron. Let their powers unite. :)
hhaahha Thanks bud....
TY!!!! I purchased mine in October, chomping at the bit till it gets here! Soooooo stoked!
I believe it… hahaha. Its so heavy and well made. One thing that stands out the most right now… when seasoned properly… the heat shield is non stick. Yeah stuff sticks and burns to it… but a little scraper and boom… all clean. I just keep using leftover tallow to wipe off. Adding layers of good fats to help. So are so good.
It took me exactly the 14 weeks. Just got mine and it is well worth the wait. Lonestar Grillz staff WILL call you when fabrication begins. Trust the process and enjoy once you get her up and running!!!
@@MG-G2G TRUE>>>like a kid in a candy store
Super excited for you both. Keep up the great work.
Thanks so much!!
Great to see another US made quality smoker option. Too many people get taken by the price point, lipstick and pretty looks of the china made junk. They fail early and often and absolutly do not last.
Congrats on the smoker looks fantastic I’ll be watching I’ll be in the market for a new one next summer
I appreciate that...
Looks and sounds pretty familiar. Glad I started a trend.
hahahhaah I appreciate ya...have a question for ya
You’re absolutely going to love that beast. Chris and his crew at LSG makes a fantastic product. I had a question about the FireBoard and Chris answered me on a Sunday afternoon. Phenomenal people and a phenomenal product. His El Patron direct fire cooker will be my next cooker. I find using the smoking pecan pellets eliminates the need or want for wood chips. The smoking pecan pellets put out a phenomenal flavor
Do you have a website for the pecan pellets? Thanks great video
Hey thats definitely on the list...for sure...I will have to get some..heard good things about it...That El Patron...is the creme of creme...Man its a nice looking unit...Thats what you call the MR do it all..haahahha....
@@PelletsandPits The El Patron is a knock off of the Hasty Bake grill from Tulsa Oklahoma
@@gosman949 could be… many more like it on the market. I just looked both up… definitely a difference but similar as well. Seems like anything can be a knock off at some point. All stick traditional offset stick burners, griddles, etc
Oh man that Pellet LSG is one great smoker Neal! Extremely well made and very versatile. This was a very informative video and so looking forward to seeing more! Congratulations brother!
Have you used the Charcoal Basket with the LSG? What size fits this pellet grill?
I have...honestly some people have reported that it messes up the paint job...so it kinda scared me...i dont want to mess it up...Chris the owner thinks its fine or he wouldnt sell it...still i dont play around with it...I just use mu charcoal grill...
Thank you for your service to this great nation USA! That’s one of the main reasons why I just ordered one. I love that! Now the wait begins. Love the channel man!
Hey bud thats awesome..thanks for the kind words...absolutely love mine...
Have you tried the charcoal grate for the LSG? I’m wondering if it could pull double duty as both a smoker and a charcoal grill.
Yes I have....love it...its not a great charcoal grill because of air flow cant be controlled....BUT for open grilling its a good one...
Very informative video I like your grill I will definitely look into the Lone Star pellet grill. Thank you your service I served aboard the USS Okinawa in 1977 while in the Marine Corps.
First thanks for your service...served along side many marines while deployed...cheers
Just got my 36" version and seasoning it now. Looking forward to a lot of great meals from it.
Hey thats awesome...its a beast...
Neal, fantastic new toy! Looks like one fantastic made smoker! Can you attach a rotisserie to this unit? Doesn’t look like it. Looking fwd to your 1st cook….what will it be????
That I am not sure...I would not think so...We have filmed by now tons of cooks..hahahh
Best pellet smoker on the market IMO. There are a couple that let you use wood chunks, but if you're going to put a wood chunk on the fire every 40 minutes or so, just use an offset and you'll end up with a way better product and the same amount of work. The point of a pellet smoker is the convenience of being able to put a brisket on and go to bed and not worry about it.
If I ever get a pellet smoker, this'll be it. I'd love to have the Large Insulated Cabinet smoker, as it has a port for the Fireboard blower fan, and I feel like it'd basically just bridge the gap more with almost the same amount of convenience (plus the capacity is enormous, I could probably feed my town with that thing).
I think an offset would be fun for ribs, but I don't think I could be arsed to tend a fire that long for Butts and briskets.
Right there with ya...I think for me a stick burner is like a boat...nice to have and no time to operate
Nice review! I just watched the manufacturer start up and they sprayed the entire inside including the door and then after the seasoning they did a biscuit test at 300 degrees with eight biscuits in all the areas and they all cooked almost identical with no real hot spots. Very impressive! Just subscribed:)
Hey I appreciate that...really do....thanks
Great video. I go back and forth between this and the pitts and spitts. I love that fireboard tho. How much maintenance do u think is required to keep rust from happening on this cooker. That’s my biggest concern with all the metal parts.
Well im not sure...its covered at all times....you can rub the outside with oil thats helps and is recommended...but only after a really good seasoning...
Congratulations! thats a beautiful cooker!
Thank you...super excited for sure...
Im waiting for lsg 42 pellet. Should get it any week now.
Heck yeah...congratulations...so far so good here...liking it more and more...
I've had my LSG 42 for a couple years now. Looks like they have made some improvements. Door gasket still needs some work, lower gasket will come off. Wood chips jammed in mine a few times, i stopped using them. You get what you pay for and this will last a few lifetimes.
What brand of pellets do you prefer
I tried a bunch but always go back to Lumberjack.
I'm trying to decide between three pellet smoker grills. The Lone Star, Yoder and Pitts and Spitts..
Well get a hold of me privately so we can go back and forth more easily..messages here get lost...hit me up on FB or Instagram...
I’d like to know too
Just got mine. 36” and I paid for it😂😂. It’s a beast and look forward to any video you create with your 42”. Thanks for your service!
I appreciate that....Im looking forward to more cooks as well...been using the chips...sounds crazy but I think it cooks at a lower temp with chips...im trying to dial it down...
@@PelletsandPits that’s good info. I will keep that in mind. I will go 50/50.
What about if it rains while you are cooking? Does water get in the smoke stack or it the a way to raise so it still vents but is protected? Looking to get this answered before my purchase.
I can reach directly out to Chris if you want...mine is under a covered porch and I have not had that problem or even thought about it...I will send an email today...can you comment tomorrow on another video...that way the comment shows up as a new comment
Got word from Chris. He says although rain can enter… the smoke stack is positioned over the drain reservoir. Thats 100 correct. Worst case scenario you drain the reservoir. He has never had an issue his self or with customers about it. The amount of water that may enter just doesn’t amount to much.
Going to give the primo xxl a try?
Didnt have that on the radar...
👏👏👏👏🍻🍻🍻🍻
👍🤛🙏😎🦅🇺🇸
ive had my lone star santa maria for 4-5 months now and love it. im debating a pellet grill, offset stick burner, or a direct burner like their new grill for my next purchase, just cant decide which way to go. pellet grill sure seems like it would be the most convenient for smoking
If you are asking me...its extremely hard...the santa maria already gives you fantastic smoke flavor when set up correctly..I have a video on that with my TMG Pits Santa Maria....It also allows for charcoal flavors...has direct heat etc...The new El Patrone DOES like dynamite..live fire,, rotisserie, etc..
The Pellet Grill has limited charcoal options...but can be done. Its literally a set it and forget it....has absolutely for wood chips, add charcoal flavored pellets as well that mix, 40lb hopper so no worries about that, you can add a 45 dollar pizza stone...I just bought one...want to put on the lone star just as you imagine...has open sear flame ability...Your in a tuff position...probably just comes down to TIME and EFFORT. For me its time...I just dont have enough to enjoy a stick burner.....
@@PelletsandPitsi would love a stick burner, but i think thats going to be my issue too. time. id likely get far more use out of a pellet grill. something tells me the stick burner has more soul, but the pellet grill has more practicality :).
@@bigvisk1125 100 percent...reach out privately if you want...FB or Instagram...
Thanks for the video, this is a beautiful pellet smoker.
Thanks for watching! Reach out if we can help
Let’s see a Turkey for your first cook.
Heck yea...we just posted one...to brine or not to brine..
Fantastic new channel. I highly considered/wanted the LSG but the fact that I’d have to ship it home, the exorbitant price for a cover for it was just too much to justify considering so I got my Pitts and Spitts Maverick 1250 on sale for $1800 at nearby dealer. I’ve done a lot of experimenting with firepot design, location of holes, etc. on prior pits and was able to mod my Maverick 1250 to get better smoke production in the 225-275 range. (You can find a long, technical, explanation on my channel) You only really notice the flavor difference on shorter cooks like chicken breast, fish, corn, smoked potatoes, etc. Long cooks and big cooks of meat, I supplement with wood chunks on the smoke cage.
WOW....yeah will look for sure..thanks...
@@PelletsandPits the LSG has a non standard fire pot design allowing for air to stoke/smolder the pellets from underneath which is superior IMO. I’ve found that standard round fire pots benefit from having holes at the same height as the igniter. I found this out when I installed a smoke daddy firepot in my Traeger Ironwood. It had the two holes by the igniter (9 hole) design vs. two holes top to bottom pointing at the auger like that Traeger design (also a 9-hole). This lower holes design causes pellets to smolder better and causes a bigger sawtooth temp swing on graph if tracking it and more consistent smoke all the time @225 to 275.
WOW...thanks @@txfieros
I had a heck of a hard time finding your new channel but finally did and submitted. I enjoy your other channel but grilling and smoking is my main thing. I love Lonstargrillz products. I have the large Insulated Vertical Smoker and I ordered it with the Fireboard controller. It's not integrated into the IVS but does hook up to it. And considering all that unit does it will take a full video to be explaine all its features. I love it. The Lonstargrillz pellet is the only pellet cooker I will consider and would like to eventually get. However the big Santa Maria grill will be my next acquisition. I'm looking forward to using it for my catering business. So many options and accessories. Anyway great to see you doing this second channel. Have a great day.
Have you seen the El Patron...now that has my eye balls like crazy...i am picking up a santa maria from TMG pits tomorrow....videos should be after thanksgiving
@PelletsandPits I have heard from someone very reliable who is speaking highly of a pellet cooker he hasn't spoken of yet. I'm curious who that might be. But my experience with Lonestargrillz is such that they are probably the only pellet smoker I would consider. Besides with all the many smokers I already have I need another smoker like I need a whole in my head. It's no wonder I'm still a single Bachelor at 64.😁😆😅🤣😂
Awesome grill! I didn't know the auger was adjustable. Cool👍😊
Looking forward to many cooks for sure
Awesome pellet smoker and keep up with the great work!
How did you get this for free??
At a certain point doing this company's are open to free product for placement. I asked behind the scenes not for FREE but whats the best one available pellet grill with my certain specifics. Lone Star Grillz was heads and above the number one choice. So I reached out to Lone Star Grillz and we started a back and forth conversation.
I lost interest when I heard not above 250 degrees. Totally takes cooking chicken out of the equation if you want a crunchier skin.
I also prefer to cook at 350 after wrapping a brisket. And let’s not forget pizza!
I had high hopes for this grill. Not anymore…
I did not rewatch this video...not sure whats up with the comment...not above 250....we have plenty of videos cooking with this...it can go as low as 180 to 450...along with open flame up to 700 degrees or so...so just not sure whats up...
@@PelletsandPits At the 7:24 mark, he says over 250 will damage the paint…
@@co1003your not understanding…. That’s to cure the paint… it’s called the braking in process. Just about all custom smokers need this. You can look up line star grillz….. in this video I am adding fats to help the seasoning process. Like I mentioned… I have plenty of videos with this grill over 400 degrees. You mentioned pizza. I also have videos on the pizza attachment.. the deck hit 700 degrees
@@TheFlatTopKing I didn’t have to do that to my recteq…
I can easily hit 800 with a gmg pizza attachment in the recteq.
Again No clue
The grill goes down to 180 degrees FALSE
This LSG has a Cold Smoke option, It’s base line is 160 degrees and you can cold smoke to 95 degrees.
lol UA-camrs all this is a paid commercial
Good thing I’m not paid.
We bought a griddle because of your video, and I have been on the fence with a smoker. I am smoking right now in my Weber Kettle.
Thats awesome...honestly I love mine...when done correctly its impressive...The next step is an important one..stick burner or pellet...dont get rid of the charcoal though...always has a home...
Careful with the charcoal, see several people with paint peeling after using charcoal.
Thats is something I was not aware of...can you point me in the right direction for these videos...I have used charcoal several times now and haven’t had problems and definitely dont want to...so any help would be appreciated
@@PelletsandPits I’ll try to find them. I’ve watched two videos of guys that had the charcoal blazing hot and the paint peeled on the exterior of the door.
@@-MOYST- thank you.
@@PelletsandPits ua-cam.com/video/LtqJ__YZTvU/v-deo.htmlsi=MgaA8XOA1UTjnXrh. Start at the 2 min mark for the paint peeling.