Thanks my man!! We are uploading our first cook on it tomorrow so subscribe if you haven't already to not miss out and help us get to 1k! Thanks again

We went to their new facility to pick it up! They are cranking a TON of smokers when we got there. It took me 21 weeks to get ours but now that they are up and running 100% at the new facility, it's taking a whole lot less. Btw, they had a 20x42 pellet smoker on their show room floor there. It's built like a TANK and that fireboard controller, amazing!

Thanks my man! It's incredibly efficient for sure! Next up is going to be a brisket South Texas style to celebrate us reaching the 1k milestone!!

Thank you!! I've watched your videos in anticipation for our LSG! You got a beauty for sure!

Bro, I've been watching your smoker as well and love the new fire management grate! Sometimes I wish I would have gone with a workhorse pits or a mill scale but I'm enjoying this LSG! Hope to keep seeing more of your content as well!

@@ElSenorBbq it's only right to go with LSG since you're a texan.. they make great pits

@@BackyardWarrior Thank you! I got a Snake River Farms gold grade wagyu brisket that was given to me by some good friends to do for the channel. Once we hit 1k subs we'll go ahead and do an overnight cook on it. Subbed to your channel!

@@ElSenorBbq same here..just found your channel today.need a nice cook for that 1k

@@BackyardWarrior Sure do! This weekend I'm doing some dino ribs South Texas style. Different regions do it differently so I'll show how it's done South Texas style!

Lmao no way!! That's crazy and pretty awesome too!

I went to Lone Star since I'm here in the Rio Grande Valley and took the drive up there. They had a ton of smokers being built when I went to pick it up. Everything I asked of this smoker it was made the way I wanted it. The lid does not leak at all period. I'm not sure how they do their flanges for the lid but they sit incredibly flush to the barrel that they don't leak at all. I've used the griddle quite a bit as well. If you check out our Birria taco recipe, you'll see how I used the griddle to make those tacos. It also has a main chamber grilling grate that I'll use to grill for a family event. Everything is 1/4" steel. Just simply love this thing! Be sure to subscribe, next week a wagyu brisket goes on the LSG :o

@@ElSenorBbq Orale brother 👌

Haha I love the cabinet style smoker but I am a bigger fan of the traditional style pipe smoker. I pick the door up with my right arm now since my shoulder injury is on my left side. Outside of that it's great and hope you are enjoying yours as well!

The door isn't too bad. I have an old injury from serving in Iraq with my shoulder so it causes a smidge of pain but you get sort of used to it. I don't notice the weight much anymore. I love the look of no counterweight unless I would go with the 48". The 12" stainless steel table option is a must 100%. If I had to do it again, I would have them put it at least 2 to 3 inches lower so that you can put full sized pans without hitting them when you open the lid. I hope this helps! Check out the other video I have regarding the main chamber charcoal grate. It's pretty cheap and I use it ALOT. Cheers!

Pit Boss isn't going anywhere my man! In fact, once I get the hang of this stick burner, I'll be doing a 3 way comparison. Stick burner vs Kamado vs Pitboss. The Pit Boss I feel beat the kamado personally so I'm curious to see how this will fair out.

@@ElSenorBbq awesome bro. Can you do a review with a smoke tube on the pellet smoker as well? I added a 12 inch smoke tube to mine with half pellets and half wood chips and it came pretty darn close to my Stick Burner

You know, I'm not 100% convinced on a smoke tube mainly because I feel it would be dirty smoke. I'll give it a go for sure but that's what has kept me away from one this entire time.

@@ElSenorBbq I hear you but us both being from south Texas bro I know you love your smoke flavors. Using wood chips and pellets even if it’s thick won’t be as “dirty” as dirty smoke from regular wood logs know what I mean? So even if it looks like dirty smoke don’t mean it will be bitter like dirty smoke from real wood logs.

I'll get a tube next time we are out at Academy. Need to get more butcher paper so I'll definitely do a comparison on it for sure!

Yes sir sure have! Top rack is about 10-15* higher than the bottom rack.

We don't currently but we can. Anything you'd like to see?

The size of the wood and it being thick retains those temps. I have another video where I leave the vents wide open at all times and that's how I'm doing these cooks now. Get all the convection and controlling the temps with the wood size.

That I'm unsure but we are doing a reverse sear on this smoker today and next week will be the Part 2 of the Pit Boss vs Kamado so I'll see what testing I can do on it.

Hey whats going on my man? My earliest videos I was using just a camera phone and it was ok but everything went that much better after getting an actual camera and a tripod. Tripod makes for some very good video while you uncrate or check on your cooks. I also got a GoPro Hero 9. The Hero 9 is great but it was better when I added the media mod. I know this sounds like alot of money but this was over the course of a year of uploading videos and getting better with each video (I feel at least). Music you can get it from bensound. For editing I use Shotcut and works pretty good. I hope this helps and I'll send a sub your way as well!

Also, we just got done doing some sausages on the LSG so be sure to keep an eye out for that video hopefully by tomorrow!!

@@ElSenorBbq Thx for the jewels bro. All noted

@@ElSenorBbq I'll definitely be on the lookout for it. I haven't done sausage yet but it's on my list of things to do soon.. I got my brisket scraps on deck.

Yessir! I opted for the 12" version instead of the standard 8 or 10. Well worth it, you can put full sized pans in there without anything hanging.

@@ElSenorBbq Thanks , I changed my order to the 12 inch stainless fold down shelf.

@@JDM_MSK Outstanding, you are going to love it!! I'm actually using mine right now to make a Meat Church Sausage experiment and doing great in this cold weather.

Already have a Snake River Farms Gold Grade Wagyu brisket a couple friends sent us to do on this smoker. We just recorded our first cook and will be uploading it tomorrow so subscribe if you haven't already so you won't miss out on it or the brisket smoke!

Haha outstanding my man!! Subscribe and help a homie out!! We are close to 1k and as soon as we do, we'll go ahead and do a wagyu brisket on this smoker :o

Every smoker is a bit different. I have found on this LSG that if I create the fire closest to the fire box door, the cooking chamber is damn near even across the grate. It won't be perfect but it'll be what a traditional offset stick burner should be.

@@ElSenorBbq I'm sorry, I mean if by the stack is 200 0r 195👍🏽so create the fire close by the fire box door rather than by the fire box opening towards the chamber 👍🏽I thank you very much for your help and responding quickly 💯I really would love to do without the tuning plates because I'm noticing that my briskets not having a deep robust smokey flavor and that's using mesquite wood 😔maybe the tuning plates are for meat all across the grate ,please let me know your opinion again and thank you very much

@@ignoranceisnotatrend4669 your food is being cooked by the radiant heat of the plates instead of the actual smoke. Your first cook you will notice 100% a difference. You'll have to play with the fire a bit along with the draft to get it to where you like it. It's really the hard part but that is what'll make you into the pit master you want to be as well! Depending on the coal bed I have, I can put a 10" split, leave the air door half way and the stack all the way open and that gives me the best results. I would start with building a coal bed furthest from the cooking chamber so the gasses can start cooling as it drafts into the chamber, from there, play with the size of the fire and you'll get it.

@@ElSenorBbq you are right about the brisket being cooked by the radiant heat of the tuning plates 😧😧😧it taste just like a oven made brisket with a touch of smoke but not deep robust smoke 💯👍🏽what temperature do you smoke your brisket at? After your analysis on the tuning plates I believe my next cook will be without them, or I may try it out with ribs first, I actually believe I sort of got duped into thinking that the tuning plates help speed up the brisket cook 😧😔😔

@@ignoranceisnotatrend4669 I did too my man, no shame in admitting it. Personally, depending on the size of your smoker, I start the first 4-5 hours at 225ish or so. Then I raise it to 275 until its done.

I originally had ordered the the 20x42 but I changed it to the 24x40. Mainly because I wasn't a fan of not being able to dial your smoke in as you would with tuning plates. I liked the bigger firebox but most importantly, its 1/4" all around instead of the 3/16 with the 20x42. I didn't want to size down significantly either with a 36 so I chose the 40. At that time it was only about 100 bucks or so difference so figured why not. I got a big'ol cowboy steak right now doing a reverse sear on it so we'll post that up either tonight or tomorrow so be sure to subscribe if you haven't already!

Sure am!

It was 2995 but they have since raised their prices due to the demand in steel.

Like length wise? 73" in length