Brother Troy thanks for the tips. I'm still learning on my offset, but I'm really digging it. And that's some good look'n birdy parts you go there! Cheers to ya!
T-Roy, you're a good dude. I really enjoyed that video. Thanks for the great content. I just ordered a Lone Star Grillz Cabinet smoker. Looking forward to cooking on it!
Thanks for the run down.. I will be ordering my 20x42 LSG this week; your videos are great;, organized; informative and entertaining..being from Houston i like your Texas approach..
Nice walk through, T-Roy. After 15 months, my LSG is starting to show a little wear and tear too. I bought a spray can of touch-up paint from Lone Star Grillz. It is the same paint they spray on their newly built pits. The match is really, really close to the original black. The chicken looked great… gonna have to get me some of that rub… Cheers to ya T-Roy!
Thanks for the fire management lesson much needed. That chicken looks great I liked how you went medieval on chicken when you pulled the two pieces apart. Thanks for sharing.
A fan made another suggestion to me today after seeing this video, so I may need to do a retake on fire management for the LSG. I appreciate you watching Tay!!! Cheers!!!!
Dayum, T-Roy!!! I have two pipe offsets, a GOOR, an a whole fleet of Webers, but somehow, watchin yer videos always makes me Jones fer gittin an LSG!!!! :-) Great video, an fantastic lookin yardbird, Brother! Cheers, from Kansas Territory! :-)
Hey Troy, I enjoyed the walk around on the 20" LSG series. Looks like it did a jammin job on that chicken! I seriously just love anytime I get to fire my LSG up. Such a fine smoker and yes super efficient like you said. Cheers brother!
Howdy Rus!!! The LSG is a serious smoking machine! Everything I cook on it turns out mighty fine. I need to get a 24 inch like you've got so I'll have some options! LOL I appreciate you watching brother! Cheers to ya!
Great video Troy! I love picking up new ideas for fire management. Also, I never thought to use Simply Green on my LSG 20”. The oil/water mixture that LSG recommends doesn’t clean it that well IMO. Your pit looks great so I’m gonna try Simply Green too. Cheers! Kenyatta
Hey T Roy. I just got my first offset smoker. Its a cheap one. But I was at my daughters and her husband had a green egg smoker and it was the first time I had ever smoked anything other then the snake charcoal way in my cheap Weber. that took FOREVER to smoke something. Anyway. I’m so glad I watched ur channel along with all the other hundred I watched because I have one of those cast iron flat irons to cook like pancakes and stuff on. And I didn’t know how I was gonna use it in my smoker. But by watching u it head me. Duh. Use it on the fire box part. Thank u.
Looking to get this or the pee wee/mini cabinet. Only limiting factor is that I have to get it through a standard door to get it in my backyard so I’m prob gonna go with the cabinet unless they can make the offset slightly more narrow than 36”. This vid convinced me to get the ball rolling with LSG sooner than I thought lol thanks T-Roy
I have tried garlic Jalapeno rubs form Heath Riles and Victory Lane. They are very good. I like to use it as a base coat for ribs. I usually do a light layer. I like to layer on different flavors. I will have to try Medwest rubs.
I'm firing up my Weber 22 Kettle tonight with the Gabby's Grill attachment and grilling a steak over some Pecan wood. Gotta love those Weber cookers!!! I'll send ya some smoke signals!!! LOL Thanks for watching!
Great video T-Roy!!! They beat you up a little bit in the comments but like you said you are having fun and making great food! Keep up the good work brother!!! Cheers!
Hey Troy! You are one of the original Tubers and I've learned a lot from You over the years. You've done a lot for the people out there, so I mean no disrespect with telling you.......you need to rethink your fire management with this pit. The comment from "adamr63" is the way you need to start thinking about approaching this pit. Quick and complete combustion is the key to a clean burn and that will happen with smaller splits and plenty of oxygen. Just looking to help.
Cool.........because You shouldn't have to deal with the problems of large logs smoldering with a fire that goes out. Or logs when then do ignite, have the temps soar and then scramble to try and compensate by shutting down in the intake. I'll be watching! 👍🔥
Hello Troy. Nice video. I do some of the same things to manage fire on my 20in LSG. Wanted to share a little tip I picked up. I didn't order the ash pan from Chris but a cheap easy alternative is to use the EZ Foil Oven Liners under the ash grate. Two pack sold at Walmart. Makes dumping ash a breeze. I used one liner for five straight cooks.
You have the Lone Star Grill i want. The 20 X 36. Right now i have a 55 gallon drum i'm trying to modify until i can afford that Lone Star. Good stuff T.
Hi Mr. Troy! Another great video! I am very interested in getting one of these. After a year having your LSG, are there any changes you would have made in how you spec'd yours out or in any accessories you got? Thanks
I have a 20 x 42, and I just started using the flame boss 500, what a game changer, you are no longer setting in a chair adjusting the damper. Wish there was some LSG videos with flame boss
Well, I tried using the BBQ Guru, but you still have to add wood splits every hour or so to keep the fire going, so what's the point of having a computer controlling the fire in an offset? I do love using those devices on the Kamados though!
It made it easier for me, I am not setting in a chair for 16 hours doing a brisket adjusting the damper, I enjoy your videos, it also allows me to see temp in the smoker on my phone, it was a great addition to my lsg, you should try it.
Glad you enjoyed the video David. There are a lot of offsets that are not fuel efficient, but the LSG truly is. I've helped Justin cook on his 24 inch and it's just as efficient. And yes, the food that comes off the LSG is amazing!!! Thanks for watching!
T-Roy, have you tried smaller splits? I get the feeling you are needing to choke down the fire because temps are going up so much when those big splits get going properly. My best results always come from a freely burning fire, like in a fireplace with a well built smoothly burning fire. A smaller coal bed that is completely lit, then a few splits that same length but split lengthways in half or even thirds, and you'll get a beautiful burning very clean fire with thin blue smoke, all day long, and you can adjust temps by managing the flow of air through your woodstack (made from one or two splits piled across the lower two, going in the other direction, to keep air going through), and finer control each time you add a split, as the split will light more easily and will not jack up temps as much. I really think there is nothing wrong with the design, nor any reason you can't get perfect offset smoke, just that you are trying to make too big a fire for the size of the pit and firebox. Try it once, you'll be amazed, and won't have to worry about choking down the fire or letting heat out. Good luck, hope this helps, like you've helped me so much in the past! (Another thing, with a cleaner better burning fire you'll get better convection, reducing cook times a bit and getting even better bark!). Those size splits are the same people use in a 250 gallon cooker, or a 25 or 30 x 50 or 60 one!
Came here to post this same thing. Those splits are way too big for that size smoker. Much smaller splits, leave the door open, control the temp with the size of the fire.
I'm looking to get the 42 inch version of this. This video is awesome. I only have one question, do you ever cook with water in the bottom? Thanks in advance.
Hey T-ROY, Thanks for all the great informative videos. I have been in the market for a high end stick burner for a while now. Thought I about had it down to the Loaded Wichita now the Lonestar has me interested. I guess I have 2 questions, well I have a lot of questions but I will try to keep it short. First could you provide any info as to which you would prefer if you had to do it all over again, the yoder or lonestar? What led you to pic the 20" over the 24" Lonestar? I like the price of the 20" for sure but it seems to be significantly less quality than the larger 24". Anyway I appreciate you taking the time to make all these great videos. Cheers, Anthony
Do you think the 3/16 thickness of the cook chamber wall is a negative compared ti the 1/4 thickness of the round LSG? I really like the square style, Thank you for your great content.
I really like that LSG. Is that propane burner standard with that grill? Not sure if LSG is exported/imported to Europe..Never seen it here in Norway.. Thanks for doing this firemanagement video. Cheers brother
It's always nice to have options to cook on. I bet that if you got a nice offset and smoked some BBQ on it, you'd only use your Kamado for high temp cooking. There's a huge difference in the flavor of the meat between the two types of cookers. Thanks for watching Mark! Cheers brother!
Remember that rib cook off you did about 6 or 7 yeara ago with that cat Sean and his friend Darryl on the Weber's I believe yours was a 22" and his was an 18x, my question is what happened to Sean?
I’ve notice to keep a clean smoke, and right temp, sometimes it has to do with the size of my wood. The bigger the wood, the more air it needs, but the temp gets higher depending on the size of your smoker. So I had to figure out what was the perfect size of wood for smoker
That's actually a terrific point that I don't think I've discussed on video. Thanks very much for the comment Jeff and I appreciate the support!!!! Cheers brother!
My thoughts on lone Star grillz not as thin blue smoke Is the draw not the shape taller stack wider stack and also at the top of the firebox a bigger opening would give you more air flow but just the taller bigger stack might do the trick I know from experience I've done stack extensions and had the situation and put on a taller stack and boom it's clean But smoke is good too Hey check this out I like the Southern pride commercial smoker You put in one log in a small chamber and you have a gas feed keeping it going and those producing really nice flavors I don't know why what they do and I'm not sure if they even have much exhaust going out of that thing but you should check it out They did electric one of those with the quick box like that that would be the ticket 🎟️
Ha!!! Yeah, that was sweet little Fifi. I was trying to keep her away from the fire, but she loves the smell of me cooking and it's hard to keep her away. I'll give her a nice back scratch for ya!!! Cheers!
How does the wood stay cumbusted with a smaller firebox and closing off the damper like that? I see myself constantly dealing with smoldering logs on this worse than my horizon offset.
I can't find a video of you cooking fajitas. Do have one? If not can you? Thanks. I like your Chanel. By the way I just smoked a Chuck roast last weekend from your recipe. It turned out awesome. Thanks again.
Do a search on my channel for fajitas. I have a few videos making them. One of my favorites is Sizzling Fajitas. I'm sure if you search CZcams for that title, you'll find my video.
Do U have any positive suggestions to clean the grill grates with this model of grill ? Because the grill grates are the expanded metal.... Getting a grill brush from Wal-Mart / Lowe's might fall off & get into ur meat s
Yes, I just shot a video cooking brisket on my LSG 20 inch. It is very fuel efficient and cooks very evenly from end to end which is difficult to get on a pipe smoker. Also, you don't usually get the thin blue smoke on the 20 inch, but there is so much air flow that it doesn't overly smoke the meat making it bitter. The only thing that I don't like about it is the length of the firebox. I usually get my wood splits 18 inches long and the firebox will only hold up to 12 inch logs, so I usually have to cut mine down a bit or just cut them in half. It's not really a game changer, but thought I'd mention it. She is a fabulous offset type smoker!
Thanks Jason! I get my splits from Academy and they are 7-8 inches long. The 20 inch LSG cannot handle the normal full split which is around 16-18 inches long.
Nice looking Chicken!! I told you on another video that I wasn't getting the time on splits you were. Well now I see why!! you have much larger splits than me and you put in a couple at a time where I just use one. I do really like the 20 x 36 I bought it on your endorsement and I am not disappointed at all! in fact I may go pick me up some chicken breasts and copy you some more lol!!
I cannot do head-to-head because I gave my Wichita to my son. I can tell you that after using both for several years, the LSG is MUCH better built and that would be the one I'd suggest you get. The Yoder is basically an Oklahoma Joe with a few tweaks and a little bit better build. Hope that helps!!! Happy smoking brother!!!!! Cheers!!!!
Don’t go chasing temps folks! I needed to hear that advice. Thanks T-Roy!!!
Brother Troy thanks for the tips. I'm still learning on my offset, but I'm really digging it. And that's some good look'n birdy parts you go there! Cheers to ya!
I love watching BBQ fire management videos. I feel you get to know the soul of the BBQ by fully understanding how to control your pit. Cheers!!
Man T-Roy, that's one sweet setup. When I retire I want something pretty similar to this.
T-Roy, you're a good dude. I really enjoyed that video. Thanks for the great content. I just ordered a Lone Star Grillz Cabinet smoker. Looking forward to cooking on it!
T-Roy steady dropping knowledge and I just keep hanging onto every word. Preciate this video
Thanks for the run down.. I will be ordering my 20x42 LSG this week; your videos are great;, organized; informative and entertaining..being from Houston i like your Texas approach..
Thank you for doing another fire management video. Preheating your woold is an excellent idea. Increases efficiency 👍😎
Yeah, it sure does. I'm so thankful that one of my fans gave me that tip. It's a life changer!!! Thanks for watching Daniel. Cheers brother!
Still the best vids .. love how you bring the local market into sight, cheers brother!
Thanks very much John. I appreciate the love brother!! Cheers!!!!!
Nice walk through, T-Roy. After 15 months, my LSG is starting to show a little wear and tear too. I bought a spray can of touch-up paint from Lone Star Grillz. It is the same paint they spray on their newly built pits. The match is really, really close to the original black. The chicken looked great… gonna have to get me some of that rub… Cheers to ya T-Roy!
Nice smoker T-ROY! I used the Meadow Creek SQ36 offset it does a great job also. Enjoy the videos keep it up! Cheers
Thanks for the fire management tip T Roy
Thanks for the fire management lesson much needed. That chicken looks great I liked how you went medieval on chicken when you pulled the two pieces apart. Thanks for sharing.
Glad you enjoyed the video brother. I had fun making this one and that chicken was fantastic with that rub! I appreciate you watching!
Nice! I liked the video! Awesome content. Fire management type videos always get me!!
A fan made another suggestion to me today after seeing this video, so I may need to do a retake on fire management for the LSG. I appreciate you watching Tay!!! Cheers!!!!
Dayum, T-Roy!!! I have two pipe offsets, a GOOR, an a whole fleet of Webers, but somehow, watchin yer videos always makes me Jones fer gittin an LSG!!!! :-) Great video, an fantastic lookin yardbird, Brother! Cheers, from Kansas Territory! :-)
Excellent advice on not chasing temps, you da man!
Love your stuff, T Roy.
Hey Troy, I enjoyed the walk around on the 20" LSG series. Looks like it did a jammin job on that chicken! I seriously just love anytime I get to fire my LSG up. Such a fine smoker and yes super efficient like you said. Cheers brother!
Howdy Rus!!! The LSG is a serious smoking machine! Everything I cook on it turns out mighty fine. I need to get a 24 inch like you've got so I'll have some options! LOL I appreciate you watching brother! Cheers to ya!
Ll
O
Love the off set videos of any kind👍👍
Great video Troy! I love picking up new ideas for fire management. Also, I never thought to use Simply Green on my LSG 20”. The oil/water mixture that LSG recommends doesn’t clean it that well IMO. Your pit looks great so I’m gonna try Simply Green too. Cheers! Kenyatta
I probably look forward to this channel more than anyone's
Hey T Roy. I just got my first offset smoker. Its a cheap one. But I was at my daughters and her husband had a green egg smoker and it was the first time I had ever smoked anything other then the snake charcoal way in my cheap Weber. that took FOREVER to smoke something. Anyway. I’m so glad I watched ur channel along with all the other hundred I watched because I have one of those cast iron flat irons to cook like pancakes and stuff on. And I didn’t know how I was gonna use it in my smoker. But by watching u it head me. Duh. Use it on the fire box part. Thank u.
Great looking chicken, and I have the same LSG smoker and it is amazing!!
Great video. Fire management is very important on a stick burner. I always preheat my sticks for my LSG vertical offset.
Looking to get this or the pee wee/mini cabinet. Only limiting factor is that I have to get it through a standard door to get it in my backyard so I’m prob gonna go with the cabinet unless they can make the offset slightly more narrow than 36”. This vid convinced me to get the ball rolling with LSG sooner than I thought lol thanks T-Roy
Happy Birthday, LSG.
I have tried garlic Jalapeno rubs form Heath Riles and Victory Lane. They are very good. I like to use it as a base coat for ribs. I usually do a light layer. I like to layer on different flavors.
I will have to try Medwest rubs.
T Roy... You make me happy
Down to earth guy there... thanks for the great vid
Great video Troy. I need to give the LP assist a try on my LSG. Haven't used that yet! Cheers brother!
I use mine all the time and love it. Cheers brother!!!!
That is one fine smoker Troy. Good info.
That is a nice looking smoker/grill Troy! Love it!
Thanks Darrin, I do love my LSG!!!! It's a cooking machine!
I chase the temp, T-Roy! Got to be right! I'm starting to like that pit. Going to look into one.
Great advice brother T-Roy- relax, grab a beer, bbq should be fun!!!
Nice offset pit there. Wish I had more room on my back patio. But you know, we're making do alright with the old trusty Weber 22. Cheers, Troy.
I'm firing up my Weber 22 Kettle tonight with the Gabby's Grill attachment and grilling a steak over some Pecan wood. Gotta love those Weber cookers!!! I'll send ya some smoke signals!!! LOL Thanks for watching!
Nice LSG T-Roy, that is the exact one that I want! Good looking chicken!
I do love my LSG 20 inch. Very well built and super efficient with the fuel. I know you'll love it!!! Cheers!!
Great video, Troy! That chicken looks delicious!
Thanks Robert!! That chicken WAS delicious!!! Cheers brother!
Great video T-Roy!!! They beat you up a little bit in the comments but like you said you are having fun and making great food! Keep up the good work brother!!! Cheers!
Hey Troy! You are one of the original Tubers and I've learned a lot from You over the years. You've done a lot for the people out there, so I mean no disrespect with telling you.......you need to rethink your fire management with this pit. The comment from "adamr63" is the way you need to start thinking about approaching this pit.
Quick and complete combustion is the key to a clean burn and that will happen with smaller splits and plenty of oxygen. Just looking to help.
I appreciate that very much!!! I actually made this video in a rush and will try to make a part 2 to make it better.
Cool.........because You shouldn't have to deal with the problems of large logs smoldering with a fire that goes out. Or logs when then do ignite, have the
temps soar and then scramble to try and compensate by shutting down in the intake. I'll be watching! 👍🔥
could watch your vids all day long!
Awesome cool man...I plan on gettin me a Lonestar one these days them suckers is nice..keep it up man
Very informative T-Roy!!
Thanks Nate!
Hello Troy. Nice video. I do some of the same things to manage fire on my 20in LSG. Wanted to share a little tip I picked up. I didn't order the ash pan from Chris but a cheap easy alternative is to use the EZ Foil Oven Liners under the ash grate. Two pack sold at Walmart. Makes dumping ash a breeze. I used one liner for five straight cooks.
Thanks for the tip!! That's a great idea! Can't believe I hadn't thought of it? LOL
Really good video, thank you!
Great video! Chicken looked delicious
Thanks Alex, the chicken was amazing!!! So juicy and flavorful!!!!
It's going to be a long ride from MA but I going to go and pick me up one straight from Willis Texas!!!!
Nice work buddy
looks pretty good for one year in.. thanks for sharing.
Yeah, she's holding up a lot better than my Yoder did. My salt water pool wreaks havoc on my cookers.
You have the Lone Star Grill i want. The 20 X 36. Right now i have a 55 gallon drum i'm trying to modify until i can afford that Lone Star. Good stuff T.
She's a fine pit and I know you'll be very happy when you are able to get one. I sure do love mine!!! Thanks for watching!!!
Awesome vid. Cheers!
Thanks Micah!!! Cheers to ya brother!
Hi Mr. Troy! Another great video! I am very interested in getting one of these. After a year having your LSG, are there any changes you would have made in how you spec'd yours out or in any accessories you got? Thanks
I have a 20 x 42, and I just started using the flame boss 500, what a game changer, you are no longer setting in a chair adjusting the damper. Wish there was some LSG videos with flame boss
Well, I tried using the BBQ Guru, but you still have to add wood splits every hour or so to keep the fire going, so what's the point of having a computer controlling the fire in an offset? I do love using those devices on the Kamados though!
It made it easier for me, I am not setting in a chair for 16 hours doing a brisket adjusting the damper, I enjoy your videos, it also allows me to see temp in the smoker on my phone, it was a great addition to my lsg, you should try it.
Nice to see a video showing how efficient a stick burner can be. Nice chicken thighs.👍✌❤
Glad you enjoyed the video David. There are a lot of offsets that are not fuel efficient, but the LSG truly is. I've helped Justin cook on his 24 inch and it's just as efficient. And yes, the food that comes off the LSG is amazing!!! Thanks for watching!
Love your videos. Why not use water in this pit? I just got my LSG 20x42 and loving it!!!
T-Roy, have you tried smaller splits? I get the feeling you are needing to choke down the fire because temps are going up so much when those big splits get going properly. My best results always come from a freely burning fire, like in a fireplace with a well built smoothly burning fire. A smaller coal bed that is completely lit, then a few splits that same length but split lengthways in half or even thirds, and you'll get a beautiful burning very clean fire with thin blue smoke, all day long, and you can adjust temps by managing the flow of air through your woodstack (made from one or two splits piled across the lower two, going in the other direction, to keep air going through), and finer control each time you add a split, as the split will light more easily and will not jack up temps as much.
I really think there is nothing wrong with the design, nor any reason you can't get perfect offset smoke, just that you are trying to make too big a fire for the size of the pit and firebox. Try it once, you'll be amazed, and won't have to worry about choking down the fire or letting heat out. Good luck, hope this helps, like you've helped me so much in the past! (Another thing, with a cleaner better burning fire you'll get better convection, reducing cook times a bit and getting even better bark!). Those size splits are the same people use in a 250 gallon cooker, or a 25 or 30 x 50 or 60 one!
adamr63 I totally agree. Smaller splits needed here. “Invisible” smoke is doable here.
Adamr..........You Are Exactly Right! 🔥
Came here to post this same thing. Those splits are way too big for that size smoker. Much smaller splits, leave the door open, control the temp with the size of the fire.
I'm looking to get the 42 inch version of this. This video is awesome. I only have one question, do you ever cook with water in the bottom? Thanks in advance.
What up brotha cant wait to check you out🍽🍺
Hi T-Roy nice and yummy food
Hey T-ROY, Thanks for all the great informative videos. I have been in the market for a high end stick burner for a while now. Thought I about had it down to the Loaded Wichita now the Lonestar has me interested. I guess I have 2 questions, well I have a lot of questions but I will try to keep it short. First could you provide any info as to which you would prefer if you had to do it all over again, the yoder or lonestar? What led you to pic the 20" over the 24" Lonestar? I like the price of the 20" for sure but it seems to be significantly less quality than the larger 24". Anyway I appreciate you taking the time to make all these great videos. Cheers, Anthony
Do you think the 3/16 thickness of the cook chamber wall is a negative compared ti the 1/4 thickness of the round LSG? I really like the square style, Thank you for your great content.
I have found that the green scrubbing pads work very well for cleaning the grates, lids, and other inside areas.
13:38 best advice you can give to anyone smoking meat using any smoker.
that chicken looks fantastic.
It was fantastic!!! That rub was really good! I appreciate you watching!
Great Video 👍
Thanks, I appreciate you watching!
I really like that LSG. Is that propane burner standard with that grill?
Not sure if LSG is exported/imported to Europe..Never seen it here in Norway..
Thanks for doing this firemanagement video.
Cheers brother
Great video. I’ve always been a kamado guy. Thinking about getting an offset. Sometimes you sound like Mitch Herberg and that’s cool.
It's always nice to have options to cook on. I bet that if you got a nice offset and smoked some BBQ on it, you'd only use your Kamado for high temp cooking. There's a huge difference in the flavor of the meat between the two types of cookers. Thanks for watching Mark! Cheers brother!
You sir, are a true legend. I love Your videos. How about some Tandoori Cooking somtime in the future? Keep it up friend :)
T Roy make more wsm videos . 🙃 I’m still watching this one :)
Remember that rib cook off you did about 6 or 7 yeara ago with that cat Sean and his friend Darryl on the Weber's I believe yours was a 22" and his was an 18x, my question is what happened to Sean?
I’ve notice to keep a clean smoke, and right temp, sometimes it has to do with the size of my wood. The bigger the wood, the more air it needs, but the temp gets higher depending on the size of your smoker. So I had to figure out what was the perfect size of wood for smoker
That's actually a terrific point that I don't think I've discussed on video. Thanks very much for the comment Jeff and I appreciate the support!!!! Cheers brother!
good video
My thoughts on lone Star grillz not as thin blue smoke
Is the draw not the shape taller stack wider stack and also at the top of the firebox a bigger opening would give you more air flow but just the taller bigger stack might do the trick I know from experience I've done stack extensions and had the situation and put on a taller stack and boom it's clean
But smoke is good too
Hey check this out I like the Southern pride commercial smoker You put in one log in a small chamber and you have a gas feed keeping it going and those producing really nice flavors I don't know why what they do and I'm not sure if they even have much exhaust going out of that thing but you should check it out They did electric one of those with the quick box like that that would be the ticket 🎟️
What are you cooking at the :10 mark with the liquid, T-Roy?
what is your pros and cons between the lone star smoker and the yoder Wichita and or which is your favorite between the 2
Miss ya brother! I know we can't expect a new video weekly .. hope all is well!
Was that Fifu running in the background. Love dogs. Give her pat on the head or ear scratches from me. Thanks and cheers👍
Ha!!! Yeah, that was sweet little Fifi. I was trying to keep her away from the fire, but she loves the smell of me cooking and it's hard to keep her away. I'll give her a nice back scratch for ya!!! Cheers!
Don't know if I should thank you or blame you for my desire to get another stick burner
Where they full splits or half splits. How long do they burn..... and should that grill be rusting after only 1 year, it’s very expensive
How does the wood stay cumbusted with a smaller firebox and closing off the damper like that? I see myself constantly dealing with smoldering logs on this worse than my horizon offset.
Does the stick you put into the fire box to preheat start to smolder and give off bad smoke?
I know Lone Star Grillz based and made in Willis, TX. Are you in that area? Nice area near Lake Conroe! 😎
I saw your best cooker lurking off to the right. ;-)
Ha!!!! I do have quite a few cookers, but nothing like Jason over at Baby Back Maniac!!! LOL
@@TROYCOOKS I can't disagree with that. I think that's where the "maniac" moniker comes from. :-)
Man, they got you good with that slip up, Troy. Ha Ha. Just don't let "Justin" catch you. Just-in-time, Justin. ;) Cheers, bro.
I can't find a video of you cooking fajitas. Do have one? If not can you? Thanks. I like your Chanel. By the way I just smoked a Chuck roast last weekend from your recipe. It turned out awesome. Thanks again.
Do a search on my channel for fajitas. I have a few videos making them. One of my favorites is Sizzling Fajitas. I'm sure if you search CZcams for that title, you'll find my video.
Hey Troy what’s your opinion about the Oklahoma joe highland. I appreciate the feedback cheers from Las Vegas
Nice informative video! #Cheers
Cheers to ya brother Kenneth!!!
Like to have one but dont have a good fuel supply cant buy all the wood maybe some day. Great video
I get my wood from Academy or Bass Pro Shops. If all else fails, try getting wood from a local tree trimming service!
Do U have any positive suggestions to clean the grill grates with this model of grill ? Because the grill grates are the expanded metal.... Getting a grill brush from Wal-Mart / Lowe's might fall off & get into ur meat s
Hey T-Roy thanks for an informative video! Do you still have this cooker? Any negatives compared to a pipe style cooker? Thanks again!
Yes, I just shot a video cooking brisket on my LSG 20 inch. It is very fuel efficient and cooks very evenly from end to end which is difficult to get on a pipe smoker. Also, you don't usually get the thin blue smoke on the 20 inch, but there is so much air flow that it doesn't overly smoke the meat making it bitter. The only thing that I don't like about it is the length of the firebox. I usually get my wood splits 18 inches long and the firebox will only hold up to 12 inch logs, so I usually have to cut mine down a bit or just cut them in half. It's not really a game changer, but thought I'd mention it. She is a fabulous offset type smoker!
Great video Troy. What length are the splits you use in the Lone Star?
Thanks Jason! I get my splits from Academy and they are 7-8 inches long. The 20 inch LSG cannot handle the normal full split which is around 16-18 inches long.
If you filled it with water to clean it, Wouldn’t it rust faster?
Nice looking Chicken!! I told you on another video that I wasn't getting the time on splits you were. Well now I see why!! you have much larger splits than me and you put in a couple at a time where I just use one. I do really like the 20 x 36 I bought it on your endorsement and I am not disappointed at all! in fact I may go pick me up some chicken breasts and copy you some more lol!!
Sounds like a plan!!!! Keep that smoke rollin' brother!!! Cheers to ya!
Just ordered the 20x36...is there much of a difference with the 20x42? Thx.
Yo T-Roy, heeeeeeey howyadoin. How do you like this one compared to your yoder
Hi, Troy. That's one cool grill, buddy. What's the big difference between medium-rare and well done?
Thanks Byron, it is a really nice pit. Med-Rare vs Well Done is like Melt in your Mouth vs Jerky. LOL
Lonestar 20" vs your Wichita, choose one for the rest of your life. Which do you choose?
Could you do a head to head comparison with the LSG and your Yoder? I'm on the fence about which one to get. Thanks
I cannot do head-to-head because I gave my Wichita to my son. I can tell you that after using both for several years, the LSG is MUCH better built and that would be the one I'd suggest you get. The Yoder is basically an Oklahoma Joe with a few tweaks and a little bit better build. Hope that helps!!! Happy smoking brother!!!!! Cheers!!!!
@@TROYCOOKS Thanks, I appreciate the advise
Are those kiln dried logs?
Simple green the rust off
Is your LSG better than the Yoder?
A year later, are you still using the LSG and please do a after 1 year review..Thanks
Yep, still use my LSG and I'll be smoking some chicken on it very soon trying out a new rub on video. Stay tuned!!!!