@handsydirector4862 no discounts here, full price and waited 6 months. I'm happy with it, but my experience with other smokers is somewhat limited. I love the versatility, but I'm still learning the temperature control. If never owned an offset, but I assume this is even harder to master. I came from a masterbuilt 560, which was basically set it and forget it. The quality of the LSG is top notch and built like a tank. Before buying the EL Patron, I went back and forth between offsets, high end pellet smokers, cabinet smokers, etc. I couldn't make up my mind until the El Patron came out and it seemed perfect for my use case. If I had to it again, I'd probably stick with this but get rid of a few of the options I chose.
@@buzzindsm3380 good to know. Thanks for sharing your experience. It's hard to know who is so a commercial for a product and who is giving an honest opinion sometimes. Thanks for the honest opinion.
I think you may have a more desired result if you move the fire management basket to the left and close the exhaust vent on the left side, open on right side. Place diffuser plates on right side with meat above diffuser plates allowing more indirect heat much like an offset low and slow cook. Finally received my El Patron after 19 week wait. Seasoning went well held 250 for 3+ hours then the fire died out slowly over several hours. Completed first cook yesterday a couple of wild boar loin roast. Held great temps and produced amazing flavor from the direct fire cook. I'm looking forward to experiencing thelearning process of the El Patron.
I'm waiting on mine currently. Have you done any more cooks on it since? Maybe post some videos too! I've been wanting to learn any tips or tricks before it arrives. :)
@@justincasey I just did a quick cook of beef flanken ribs and seared off some slices of smoked pork belly. Totally filled the cooking grate. Results were great. I don't have any video or a way to make video. I have an 11 year old phone
Would love to hear you talk through the video. I bet you have a lot of insights you could share. Looking forward to watching more videos.
Way too much charcoal. You only need a small fir. Use smaller wood splits every 30 to 45 min once started
Would love to see more on this grill. What's your honest opinion. Did you get it as part of a promo or did you pay full price?
@handsydirector4862 no discounts here, full price and waited 6 months. I'm happy with it, but my experience with other smokers is somewhat limited. I love the versatility, but I'm still learning the temperature control. If never owned an offset, but I assume this is even harder to master. I came from a masterbuilt 560, which was basically set it and forget it. The quality of the LSG is top notch and built like a tank.
Before buying the EL Patron, I went back and forth between offsets, high end pellet smokers, cabinet smokers, etc. I couldn't make up my mind until the El Patron came out and it seemed perfect for my use case. If I had to it again, I'd probably stick with this but get rid of a few of the options I chose.
@@buzzindsm3380 good to know. Thanks for sharing your experience. It's hard to know who is so a commercial for a product and who is giving an honest opinion sometimes.
Thanks for the honest opinion.
I think you may have a more desired result if you move the fire management basket to the left and close the exhaust vent on the left side, open on right side. Place diffuser plates on right side with meat above diffuser plates allowing more indirect heat much like an offset low and slow cook.
Finally received my El Patron after 19 week wait. Seasoning went well held 250 for 3+ hours then the fire died out slowly over several hours.
Completed first cook yesterday a couple of wild boar loin roast. Held great temps and produced amazing flavor from the direct fire cook. I'm looking forward to experiencing thelearning process of the El Patron.
I'm waiting on mine currently. Have you done any more cooks on it since? Maybe post some videos too! I've been wanting to learn any tips or tricks before it arrives. :)
@@justincasey I just did a quick cook of beef flanken ribs and seared off some slices of smoked pork belly. Totally filled the cooking grate. Results were great. I don't have any video or a way to make video. I have an 11 year old phone