I don’t have any regrets with my decision to go with the 20x42 but I see the benefits of having tuning plates. If I had a catering business where I’m constantly cooking large amounts of the same type of meat, then I’d go with an offset with tuning plates. For what I cook at home & occasionally for our church, the 20x42 is more than sufficient. I don’t notice any difference in smoky flavor between the top & bottom grates but the general principals of smoke say that there is more smoke at lower temperatures so that would mean that the bottom grate would receive more smoke. Also food cooks slower at lower temps, so that would also mean that the meat at the bottom is exposed to smoke for a longer amount of time than food cooked on the top but like I said, I haven’t noticed a difference. Hope that helps!

@@BackyardSmokeMasterBBQ thanks for such a thoughtful and quick response. Does adding water help even out the temps from the top vs the bottom grate?

MrPanthers23 I don’t always add water but I think it does help stabilize temps when you’re trying to keep the temps low. I don’t think the water evens out the temps on the top & bottom. The top grate will still be warmer than the bottom even with water in the chamber.

The benefits of this smoker is it allows water in the bottom, water holds more thermal mass to help with the uneven temps. Even with my last smoker I had tuning plates and I still had uneven temperatures.

Thanks for watching! I'd love to visit LSG's showroom. Enjoy!

Thanks T-Roy! Much appreciated!

So let me ask this....can you use the gas assist during the winter months to help keep your temps up or is it strictly for lighting logs/charcoal then shutting the gas off?

Dave Prewitt The gas assist is only to be used for starting the fire inside your firebox. You can use an automatic temperature control device (ie Fireboard or Thermoworks Signal) with a fan to help manage the temperature inside the cooking chamber. Adding an ATC port is an available option for the LSG.

I think my delivery guy was pretty inexperienced. Just make sure to watch carefully while it’s being offloaded & follow your instincts. I kept thinking to myself that he was pushing it too far to the side but I was also telling myself that he has to know what he’s doing until it became obvious that he didn’t… LOL (I can laugh about it now). Congrats on your purchase & enjoy!

Thanks @crazy monkey. You won’t be disappointed.

Thanks!

Thanks August & congrats on making your decision. I completely understand the anxiety involved with trying to make the right choice on these expensive cookers.

Briskets are the best!

Thanks @ronald kondler! I appreciate your feedback & support!

I only started using Simply Green on the exterior of the smoker recently. Prior to that, I was using the canola/water combination that LSG recommends but I didn't like the results. I always spray the inside of the chamber & the firebox with Pam.

Thank you!

Thanks for the tip!

Thank you for watching & for your kind words, it's much appreciated. Feel free to ask if you have questions about the LSG & happy holidays!

Thank you for watching & commenting!

Thanks!

Thanks @Kipp’s Cookin. Congratulations on your smoker, you will love it!

@@BackyardSmokeMasterBBQ Thanks man. I appreciate it.

Thanks @John Knapp! I also saw a clip related to KJ’s new pellet model. I’m not sure how I feel about it yet but I give KJ kudos for remaining highly innovative.

@@BackyardSmokeMasterBBQ pellet grills don't do much for me I did see the duration was 15 hours in low and slow mode, I like stick burners but am not sure if I have the patience for a long cook. LonestarGrillz and Shirley Fabrication are my favorites. I forgot to ask if you would purchase again would you stick with your style cooker or barrel. Only thing I notice when I see people with the new style It seems like opening that door on cooker. I not sure if you mentioned that you have weber kettle, I just happened to pu an interesting accessory it's called tip top temp there around 38.00 you set them on kettle vent, turn dial using there chart for ambient temp and desired pit temp. It was 75 degrees here I was doing a test so I put two weber baskets in kettle, I was using kettle zone system it is like single kamato Joe with ceramic heat diverter and grill grate. I had about half used coal I put fresh briquets in bottom of baskets lit 12 coals put 6 in each basket. Oppssing ends on each basket. After 4 hours running at steady 226-230 degrees. I wanted to see what the state of charcoal was in, Evidently one basket did not catch and there was still 1/3 of basket burning. I was extremely impressed with coal consumption and steady temp. You basically open all vents full and when your near where you want temp to stay set tip top on and away you go. In doing 12 lb turkey going for 275-300. I hope this works this well when cooking something. It was first time I used the Bluetooth thermometor, th as chart shows going up to temp after 2 hrs I took lid off for 2 min to see how charting would react and little dip right back to same temp.

@@johnknapp6328 Thanks for the info on tip top. I've never heard of it but it sounds interesting. I do have a Weber kettle. I bought an attachment for it from Gabby's Grills that turns my kettle into a Santa Maria style cooker. I need to do a video on it. Re: LSG 20" vs LSG's 24" barrel style offset, if money were no object, I'd probably go with the barrel style because I'm always in favor of a bigger pit & I love how they look. The tuning plates seem to make the barrel style more versatile & they have a larger firebox so I'm guessing that you don't have to worry as much about making your splits smaller. I've never seen one in person so I'm just speculating. My original order with LSG was for the barrel style but while I was waiting on mine to be fabricated, they announced the 20" models. I realized that I could save at least $1,000, not to mention that shipping the 20" models is also considerably cheaper due to the removable smoke stack. The cost savings made the 20" a no-brainer decision for me. If you're not sure that you have the patience for a stick burner, then by all means hold off on buying one. Not only do you have to be willing to baby sit the cooker during long cooks, you'll need patience starting out just learning how to use it effectively. Just like it's not set it & forget it, stick burners aren't plug & play either. Come to think of it, you might want to consider a Santa Maria style cooker or the attachment from Gabby's Grills. It would allow you to cook with wood splits while cooking hot & fast by lowering the grate closer to the fire. Kind of the best of both worlds!

Congrats on your decision to buy the M1! I always find myself looking at that smoker on Big Poppa's site. I think you made a great choice & I agree completely, smoking with wood is just about therapeutic!

I can completely relate. The attention that comes from making good food on the LSG makes you very popular among friends & family LOL.

Thanks cousin.... there are a lot of good offset fabricators to choose from. KAT Smokers in Modesto is also worth checking out in case you want something closer. Reach out if you have questions.

Yes sir appreciate that. You got another subscribed in me, so I’ll be paying attention to your vids

Cool..... thanks for subscribing

Thanks Dm Dm!

Thanks @Wayne Dimirsky! I appreciate your long standing support. Also, thanks for the insight into Malcolm’s basket & Smokin Hot BBQ.

@@BackyardSmokeMasterBBQ No problem. I love your channel and can't wait to see some more cooks on the Hunsaker drums. I'm thinking one may be my next cooker.

Thanks @joe hernandez! Yeah, I don’t notice any leakage either which is why I’ve been slow to do anything about it.

@Dan it really depends on what I’m cooking & the time of day. If I have a big cut like brisket & lots of time, then the LSG gets fired up!

Thanks @Tom Crump! Learning to effectively use a stick burner definitely takes time & patience. I can say that it does get better with every cook as long as you stay mindful of of what didn’t work well during the last cook.

Yes indeed! You too brother!

Thanks David! Yes, I’m very happy with the food cooked on my LSG. Nothing beats the smoke flavor from cooking with wood splits. I also have the charcoal weave basket but I haven’t found the need to use it one time over the past year. I’ve heard others say that they aren’t convinced that the zig zag design for the coals yields the best results. You may want to research further to determine if you really need it. Good luck with your LSG purchase!

Thanks Ken

Hi Anthony... over time, I have learned that the 20” works best with splits that are smaller than 10” long & no more than 6” wide. After a good coal bed has been established, I need to check the fire & make adjustments (ie add wood, move the wood around, etc) approx every 30-45 minutes. No matter how well an offset is built, it will require constant monitoring. The key is to not get overly concerned about trying to keep an exact temp as that is very difficult in a stick burner. Decide on the range that you are comfortable with (I’m ok with temps that are 15-20 degrees higher & lower than my goal temp). Once you’ve learned your smoker’s “rhythm” it will be easier to manage the fire.

Backyard SmokeMaster BBQ Kenyatta, Thanks for your reply. Your input is very helpful. I hope to make a decision soon. I just finished watching your short rib video. It looks like you got it tuned in. Congrats!

After getting better at managing the fire, I realized that using the fan didn’t really make much difference either way so I no longer use it with the offset. I think fans are more effective with ceramic cookers like the Big Green Egg & Kamado Joe.

I’m glad that I got the ash tray pan. I think it does make clean up easier & it adds a little more steel to your firebox if you didn’t order the upgrade. I don’t think you will get rust if you spray with cooking oil before & after every cook.

I don’t think Simple Green helps much. LSG’s website now recommends food grade mineral oil. I tried it a few days ago & I liked the results much better.

Absolutely

Not even close my friend.

Hi Greg, logistics require me to cook the food the day before so that the food servers can warm it & be prepared to serve it immediately after the church service is over. Everyone seems to love the food, I get nothing but compliments! Of course, I’m my own toughest critic so I always think it tastes best hot from the smoker but I’ve been satisfied with how it tastes the next day. Depending on the item, the servers either use an oven or they use serving warmers with butane. Both methods are effective. Also, even if the church had smokers that I could use on the premises, it would way too much work & pressure to get it all done on the same day (our service is usually over by 11:30am or Noon). I hope that helps!