Thanks brother!

Thanks!!!

Thanks Jay!

Thanks 👍 I'm about to do two with different trims...

Thank you stranger that I don't know at all.... 😂😂

🤣🤣

They're great cookers!!!

Lol! It's a good place to be... All glory to God alone.

Thanks brother!

Thanks! Oh she got some brisket right after she sat the camera down! 😂

can you do a smash burger video?

Yes! I am about to season my plancha!

Thanks!

Smokin'!!! Yeah baby!

Thank you, Sir!! I appreciate the compliments and you got a deal!

Yes, until recently I had no idea how spoiled we are in Texas - being able to get any cut any time.

Right on!

Tell 'em the Texas Bluzman sent ya!

Thanks!

Nice! Tell 'em you saw my vids!! 😁👍

6 more inches can't be a bad thing.

Thanks so much!! The 36" is plenty big enough for me so far. I've had it for like 6 weeks and I find myself smoking more meat because I have the space, but I've only used the upper rack once when I was cooking steaks for the adults and threw in some Hot dogs for the kids. I look forward to packing it out at some point, but for now it's more than plenty! but more is always better, so if you don't mind the bump in price - do it! Tell 'em Paul Byrd sent ya!

Thanks!! I do not have a stick burner. Would like to some day, but the beauty of the pellet smoker is the convenience of time and space saving (wood etc.). Smoky Ribs has the LSG pellet and matching Stick smokers and did some comparison cooks. You can't beat a stick burner if you know fire management and have the time to invest, but the LSG Pellet Smoker gets you 99% of the way there consistently! I'm an old Fort Worth man myself - moved over to the D(ark)allas side for love. :D

Thanks brother! Well, my knife was dull...and maybe a little comeuppance because I said something about it. The next one will be in butcher paper. 😁 I've always been a "fat side up" guy. I feel like the fat renders down into the meat rather than into the grease drain. I appreciate the compliment!!

I wouldnt say fat side down, i would say use the top shelf with your pan directly under to catch any dropping plus render the fat as you did. Would probably completely eliminate the bottom being hit by too much direct heat. Great cook though and i love that pit 👍

Cheers my California brother!

I have to agree with you, I want to know who sings that song.

Who sings that song? It definitely has a Waylon Jennings feel to it.

@@toddstokes6648 yep I tried Shazam app on it and nothing turned up. Being here in Ft. Worth, I loved the verse about our town!

Todd and Jay - I wrote and sing that song. It's actually the first time I've made it public! Glad you like it! @Todd Stokes @Jay G.

I don't. The design of the door would prevent that.

The Victorinox does great, just a little dull - my fault. B&B competition is one of my favorites!

Thanks! I certainly would, but my channel is too new to be eligible.

I generally put them in around 10 PM at 200 and then turn it up to 250 around 8-9 AM.

Spotify or Itunes! Paul Byrd

Thanks! B&B Post Oak

Thanks! Nothing is going to get you as much smoke flavor as an offset. I think that mostly has to do with the amount of smoke for the amount of heat in an offset. Large Firebox - lots of wood - lots of smoke. Pellet grills have a much smaller Firebox and generate a lot more heat out of much less wood. That said, you're not going to get a pellet grill to produce as much smoke... but the Lone Star grillz has a much larger Firebox than most pellet grills and the wood smoke is constant and clean with very little effort. Great smoke flavor!... just not as much as an offset. The trade-off is worry-free brisket smoking overnight with no loss of sleep! 😎👍

All of the smoke and heat rises from around the deflector and over the meat before exciting through the stack. The deflector fits snugly on a divider separating the under chamber from the grease trap, forcing the smoke around the edges of the deflector.

Alright!

@@txbluzmn Thanks a LSG cold smoke video would be great. I believe it may be the only pellet grill that can truly cold smoke without any smoke tube or anything. I'm so close to pulling the trigger on a 20X42 and your videos are definitely helping with that decision and living 35 miles from LSG helps too. Also I've checked out some of your music videos and you can cook on stage too. Thanks again.

finally.... kzfaq.info/get/bejne/oK1dnMphqayzZok.html

Lol... If we could just trade a little and balance it out!

@@txbluzmn done! Lol

wrapping it with Tallow fixes it too.

People do say that, but the heat isn't from the deflector plate - it's because on most pellet smokers the fire is directly in the middle of the smoker maybe 6" under the grate - and therefore under the middle of your brisket. The fire box on the LSG is on the side and below the chamber so it's not a problem. If you wrap your brisket (which I did not on this one), the bark will not be tough on any part. Check out my walk around vid and see where the firebox is on this one. Thanks for the comment!!!

@@txbluzmn Thank sir. Yes I own the 42" pellet on the off road package. I was worried just from what Ive been told and how thick the LSG is. I was planning on grabbing a prime brisket to smoke Monday. Gonna try a oakridge comp beef injection followed by the oakridge black ops rub. Smoke till 170 and butcher paper wrap with the tallow rendered from the trim followed by a few hour rest after probe tender. I just didnt want to fry the meat side without checking first! lol

@Jonathan Sands Oh Sweet!! yeah- you shouldn't have any problem whatsoever.... but Let me know!! You could put it on the top rack if you're nervous... I've never smoked a brisket fat-side-down - not even on my old Traeger. It should be tasty with that tallow and butcher paper added to an injection (!!) I hope it doesn't squirt you in the eye when you slice it!! 😆 post a vid!

My experience is that there is without question a radiant heat off the deflector, regardless of the position of the firebox. I used to own a Yoder YS640, which had a very similar firebox location as this. Biscuit tests would always show more burning on the bottoms of the biscuits on the lower grate in every position. You could temp that deflector with an IR gun and see readings 150 or more degrees over your grill’s set point - even higher especially right over the firebox. I raised the lower grate a couple inches with some homemade braces and the result was dramatically different. The machine still cooked from the bottom up, but the burning of the bottoms was not nearly as prevalent. I do not have first hand experience with the LSG pellet, I’m sure it cooks differently in some ways. But, I would find it very difficult to believe the heat deflector doesn’t deliver radiant heat to the bottom of food cooked on the bottom grate. I would love to play with one to find out though. On your next cook, try running a brisket with the fat side up on the top rack and see if you still get that crispy bottom. That might answer this question.

I like mine better than Hutchins (of course HA) even though theirs is Great! I haven't been to Smoke Sessions in RC - I'll have to make it out there....

The smaller - 36"

There's always something magic when somebody else cooks it.... 😁

Sorry, Chuck! I thought I had already replied. I did cook fat side up - I always do, even on my old Traeger. Yes, I'd say the design lends itself to cooking fat side up, as it's more indirect heat, but there's ways to do it no matter what. I also cooked this without wrapping (as you can see in the video) and (over)rested naked (wrongfully), so a comedy of errors led to the tough cut - including the dull knife. Cheers!!

I understand! It took me almost 5 years to be sure that this wasn't a "phase" and I was serious about this whole meat smoking thing. 😏 When I decided that it was time to upgrade my old trusty Traeger, I didn't want a different flavor of the same - it was time to upgrade the whole cooking experience. This replaced my gas grill, charcoal grill, griddle, and old smoker. When I add all that up and the space on my back yard, it was worth it.

@@txbluzmn you wont go wrong with a lone star grillz pellet smoker

@@txbluzmn now if I could only let my 30-year-old Hasty Bake go, I would get one of these.

@whittarl I know how you feel. To get mine to my back patio I have to get the off-road package wheels which is a pricey upgrade, plus my patio is not covered so I need the cover. It adds up quick but I’ve done a ton of research and LSG is by far the best one out there and worth it

Super quiet! it's about a third the volume of my old Traeger. Great call out - forgot to mention!

@@txbluzmn I’m smoking a butt right now and can hear my Traeger on the back porch from my home office. 😂

@@screaminyj yeah - but in a way with the Traeger, it lets you know it's still running... HA! (mine was older with no wifi)

In this video I started with black pepper and then moved to some Holy Cow from Meat Church and then Meat Church Holy Gospel

figured it out!