You should have wrapped at about 160 degrees. Let it get to 205 then rest for four hours. Long rest is the secret!

Love the honesty on the this grill. Hope to see more on this grill from you.

That’s not cold smoking😂 you have a fire

Of love to see more videos of your thoughts and use of the El patron

You cooked chicken thighs over direct heat with charcoal. Looks like the skin is burned to me. Any grill can do this. Weber created indirect cooking methods that can do this much better. Your fire management/ temperature issues don’t exactly make me want to run out and buy one. What was the point of this purchase and video?

I have a Lang Reverse Flo. In the fire box I made a heavy duty charcoal rack using 1/2” round steel on a 1/4” angle iron frame. It is kinda difficult to get the hot charcoal in the burn box. I bought the large wand propane weed burner. I load the charcoal on the rack the fire the coals up with the weed burner. Once they get going good I place hickory or oak logs on the. Wait for the cook chamber to come up to temp! Awesome looking “Grow Up Man Grill” 😂😂😂😂 Get your cook on brother!

Walmart has a grill like this for 90.00

Thanks for turning me on to these. This might be the ticket up here in MI.

NICE BARK!

I’ve had my LSG IVS since late December. I’m having a little difficulty with fire management. I’m using a Fire Board. Maybe I didn’t understand Chris’ explanation. Chris told me to run the Fire Board air flow adjustment wide open. I don’t remember him saying anything about adjusting the ball valve, too, so I’ve been running the ball valve wide open also. In the interest of clarity, I should run the Fire Board air flow adjustment wide open AND also adjust the ball valve so it’s not wide open. If this is correct, what’s the proper adjustment for the ball valve? Thanks for any help you can share

Honestly--- feel like the coals went out becuase of all the fat trimmings you put in the barrel. I have never ever seen that done.

Tough smoke with that cold weather brother... but good job trying. I might have just changed charcoal to orange bag B&B and removed a rebar to get the heat up... but tough conditions and good try! Do another in summer weather

cold alone does not really affect the pit barrel but wind does. Cold and wind will really kill your heat.

Not very sanitary you eating repeatedly with no gloves over the top of product you’re going to sell! And I’m a vendor too

Haven't EVER seen a video SO BORING as this one ...!!! Hey dude, change the title from "How I run my Lonestar" to "How I FREEZ my Lonestar" ..!!!!

I learned to put a drip pan under the brisket. The drippings killed the coals. Also, try hanging the brisket by daisy chaining the steel hooks. It’s a game changer.

Looks good. How hard is it to move around?

I remember Tricky Dicky 😊

Absolute legend for not dropping the camera when you slipped 😂

I use lump burns hotter take middle bar out for more air flow

Great video! I am thinking about the el patron grill. What are the options you went with on yours? It looks fully loaded. Is that the larger wheels?

Those are Texas cheesesteaks for sure, great jon brother, just joined your family.

Hey there Wil….haven’t seen you in awhile….welcome back man.

Very fancy! Initially with my bad eyesight I thought that you had an ABS Pitboss sitting behind you (being eyeing those) I feel you. I've been kind of the same way vid wise on top of being a little busier than normal. Got a ton of my buddies vids to go through Good to see you my guy. Happy New Year

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When doing direct heat smoking/grilling I find using lump and wood chunks to be better option. Wood splits need more airflow to combust for that good smoke flavor (more air flow higher temps). When lighting your lump you don't have to light a whole lot 1 maybe to fist fully of coals will do it. As you saw opening the door while cooking gets temps really going so you want to minimize that to avoid overly charring your meat. I built my own little direct heat cooker after using my weber smokey mountain for years and once you get it down just nothing really beats cooking over a live ish fire.

sorry if this is a little long winded. Background: I don't own and have never cooked on a offset stick burner. I have gas, charcoal and pellet cookers because here in the Seattle area it's difficult and expensive to find hardwoods (post oak, hickory, pecan etc) but I have watched many hours of BBQ videos from people with offsets. It seems like they mostly agree that the chimney open full and a good airflow over the meat is important since wood produces more smoke than coal. Chris was saying the El Patron cooks like a stick burner if the top vents are wide open and the door is used for oxygen flow and pit temp. But if you use coal then close the door and use the door vent and upper vents as needed for oxygen and temp control. Do you find this is true? If I'm using the El Patron like a Weber kettle or Chudbox or UDS it's pretty straight forward. It looks like it can do those things pretty easy.. It's the long cooks I'm really wondering about. How well can it replace my Weber Smokey Mountain or produce BBQ close to an offset with indirect? Thanks for your video and any information you can share. :)

You sir get to keep your BBQ Man card.. I heard those test fire clicks when you first picked up the tongs. :) and that chicken looks really good, I love me a dry crispy skin.

Looks good. I've been considering one of these.

Happy New Year Will.... Good to see you ... Nice Pitt...

On your long bolt handle, just back out the nut holding the spring a bit more. It will shorten the amount of threads going through the door.

When doing 300, I'm kind of torn on what level to use. The fire basket on the bottom with a few heat shields seems to work good.

Happy to see someone else doing videos on the El Patron. I was looking forever for something that made sense to me. As soon as i saw the El Patron, i ordered.

He’s Back!! 🔥 “It’s a hooligan!”

Nice.

Yay! I missed your vids 🔥

Man that would be trouble for me

Yeeeeesss INDEED

😂😂😂😂😂😂

Look up the channel barbecue southern style the chef does not trim his brisket. He cooks it right over the flyer like you did then he puts it in the oven wrapped for 150° his videos gotten over 1 million views check it out.

Can you do a video showing how you clean your IVS? I can’t keep mine from rusting!

Nice work, I have to say that their beef and game rub is top shelf.

Don't find many folks posting videos doing multiple meats at the same time, which is what I'm getting more curious about. Thanks for sharing.

Hey bro….BBQ Rockstar here….haven’t seen you around lately, Wil….everything ok???

Man it's been a while! That is a work of art my friend

Love your review. I got my IVS mini about a year ago. I started out smoking with WSM's, kettles, pellets, I was never fully satisfied. I almost pulled the trigger on a 1975t. Then I saw the Lonestar IVS. I agree with all your comments, I too went to adding splits to the charcoal. I also saw a tip from jerby about putting your meat into a cold smoker and let everything come to temp together. I've been very satisfied with this method, also made a big difference in increasing smokiness. I've found that after 2-4 hours, smoke doesn't really do much anyway. The thing is a tank. I went mini, but wished I'd gone large with the offroad. Thanks for the review, please keep sharing any interesting cooks!!

That’s a sin 😂

Nice videos! Keep cooking bro!

Great video, I’m thinking about converting from offset to IVS due to time commitments. I’ve always wondered if the slow burn of the efficient IVS would cause the wood to smolder instead of burn cleanly like an offset, it did seem like you had a lot of white instead of clear/blue smoke (but hard to say on the video). Any thoughts on that? Hard to argue with the success so many have with the IVS. Thanks.

Nice footage,...nice property! Hope to see more BBQ from you in the future!