Thanks for the good video. As a pipe fitter I can appreciate the cleaning up rust, spatter, and dressing up welds. My pit shows up in a few days so I expect I will be doing the same. I assumed at that price point and all the great reviews the company would have seen to it, those little details were done at fabrication. I don’t consider my work done until I am proud to put my stamp on it and that includes a little dress up work sometimes.
Congrats on the new smoker! I have two of the LSG smokers... I also purchased the optional square charcoal basket for my 20 x 42" offset and didn't have much success with it. However, they also offer a "Fire Management Basket" that's V-shaped. It was a game-changer! I highly recommend it.
Something to be aware of Adam is running that smoker under the roof where it is the roof is going to accumulate a coating of smoke and grease over time. Mine has a good coating of it from years of running a smoker under it.
Liked your idea of cleaning the weld at the drain. Going to do it too. Holds a little water there. I put a union on where the valve was then a 90 degree elbow. To that a16to 18” pipe then the valve. A male/female 90 on the valve to drain into a 5 gallon bucket. Tighten the union so I can swing in and out. ( no leaks). So much easier for cleaning up. I know you’re going to love this machine ( it cooks like one).
My dream shmoker right there!! 😍 Although getting quality American made custom stuff like that is ridiculously expensive here in Australia!! I'm drooling over that stack of pecan too! I bought a 2kg bag today for 20 bucks to mix in with my regular ironbark wood i use 😂🤘🏻
Hi Adam, I watch so many of your vidios and enjoy them all. All the comments about the patio roof. I have my smoker under my patio roof for over 20 years now and use it all the time, It has never caused any problems at all.No discoloration or anything. Take care from Arizona.
Yeah, I only think he went a litle bit heavy with the oil coating. Seasoning works usually better with thin coats of oil. It may get blotchy and sticky otherwise.
Really like your videos. I certainly plan to get me a Lone Star stick burner when able and your videos are answering a lot of my questions. I think your videos are well done.
We drove to Salem, Oregon to visit family and picked up a cord of Oak, Hickory, Pecan, and Alder. They called it Northwest Blend. We’re trying to figure out what’s what on the wood. There’s not many options for wood where we live so this was a great find.
I de-bark all of my cooking wood. #1- It help keep your meat from turning black ( of course any sugar's will turn black ) but meat without sugar added will remain a redish color with bark removed and #2- It keeps your meat from having a bitter taste when using pecan wood. I never use straight pecan because to me it has a slight bitter taste so I'll use some oak or hickory with the pecan. I hope this info will help you. I think you made a good choice going with Lonestar Grillz ! Enjoy and keep the videos coming !!!!!!!!!!!!
Hi Abom I'm an first time commenter I'm from the UK if I could make an suggestion use the bark to start your smoker up it saves waste and your recycling the wood scraps.
It works good for starting. Only thing with the bark is, the bark produces most of the remaining ash. If the wood without bark would burn under optimal conditions, there would actually be almost no ash left over. But no matter how much or from where he accumulates ash, he best removes it as soon as possible. Especially in the humid Florida weather Ash will start to draw moisture and anything beneath may start rusting.
I think I would make an extended chimney with a bend that directs the "exhaust" past your roof so no soot and grease accumulates on the inside of the roof.
I was surprised you didn't use your hotshot with canola oil but it is a nice smoker. I still have the original black diamond New Braunfels which now needs new legs so have to fabricate some up. really enjoyed this adventure Thanks!!!
Just a tip...I know it's more expensive but avocado oil has a higher smoke point so that would be a better choice in my opinion for seasoning. I use it for my cast iron skillet and grills.
cast iron skillet was also what came to my mind. but thinking about how I season my cast iron (on numerous recommendations) I would say he might have been better of with a much lighter coat of oil and maybe repeating a few times in the beginning. I would very likely have sprayed some on and wiped or spread most of it off, so that only a very light moist film remains, but nothing is soaked. That way it would season and coat more even and would not start to get this blotchy look. Not sure how much it really matters, as those surfaces will not get in contact with food and you season more for rust protection than non stick properties. plus they will sure accumulate some resin like residue from the smoke over time. But he may try this for the cooking surface. thin layers of oil every time and the plate should get nice and evenly black and behave like a non stick pan.
Pecan burns like a champ compared to post oak I find that post oak needs more oxygen even if it’s dry all types of oak are like that from my experience pecan needs less babysitting but don’t get me wrong oak is more smoky but when I close the intake to dialed in it burns to slow and even can start to smolder needs alot of air . Thank you for Sharing bro real nice pit you can’t go wrong with lone star Grillz
Awesome grill Abom! Looking forward to seeing you put it to use. I’ve never used pecan wood to smoke, I just ordered some per your recommendation. Just want to say I subbed pretty recently and you’ve quickly become one of my favorite channels. Love your travel vlogs, you’re living the good life brother! Hope all is well my man.
Looks great. Ive found you are right. I take the bark off all the time have been doing it for along time. Some types of wood bark makes a bitter taste.
Here in MN, there's a group that's putting farmers/producers and consumers together so the consumer can buy directly from the farmer/producers. Might want to check if there's a group for your area.
Great video bud ..very informative, i really like the build and quality of the lonestar .i think its time i upgrade to a lonestar from using a Traeger pellet smoker .happy smoking and i look forward to the cooks .
i will eventually build or buy one of these Lonestars. currently rocking a OK Joe longhorn RF. which i am happy with except firebox could be improved. this Lonestar cooker looks AWESOME.
Quick tip when you start your fire put it on the side of the box so when your burning your fire you can put your un burnt logs where there isn’t a fire so they can heat up and catch way quicker so that you don’t get any white thick smoke
That looks so enjoyable. Any chance of you making a "how to grill&smoke 101"? You've got me hooked to a point where I'm trying to find a good smoke-bbq pot, even though the winter is comming! I just have no real idea how to make something with a charcoal/wood grill. Thank you for the countless hours of knowledge you've given me thus far!
I’ve never thought about making a how-to bbq video, just thought most of what I have shown tells the tale. Maybe not. I have no doubt lots of folks have not tried it for themselves but once you start practicing the basics, it all start coming together. I’ll see about what I can do for later on making some basic bbq and grilling vids.
@@AbomAdventures Please do Adam. Even a video or two on the basics of what you do and why for a situation would be much appreciated. These videos on your new smoker are very informative. I've heard people talk about seasoning but never explain how and why. I also didn't understand why a cheap smoker isn't very good until these videos. Thanks for sharing.
Got some stainless steel race car parts from England Like you I softened up the edges deburring holes and edges then polished When i handed the as received part and my “finished” part to my wife she said my finished part felt like butter Guess it the difference between a production item and a hand finished item like we really like our parts to feel
I remember one of your first smoking video. You smoked some leg quarters in the chargriller. I had the exact same grill. I’ve been watching you since that day!
Great looking cooker! To remove surface rust from inside of the door and cook chamber, did you put a wire brush wheel on your grinder or use a wire brush by hand? Also, what did you use to knock down the weld around the drain hole and can you go too far in taking down a weld like that, thereby creating a weak spot? Asking because of your experience in metal working and my lack thereof! Thanks!
Hey Adam, thanks for sharing all this cool stuff! Have you considered using one of those compressor charged spray bottles filled with canola oil? I bet that'd be fun! Might save you some money when you have to clean and re season stuff next time. Take care!
Did you mention what area you are located? I love your set up. I did my first cook using pecan a few weeks ago, and I too was real impressed with the flavor.
I've had my eyes on one of these for quite a while and wondered about the fit & finish from the eyes of a fabricator. Nothing against the majority of consumers, but we notice a lot more of the fine details than most. Things like the amount of corner dressing and left over weld spatter are exactly the kinds of things I notice looked over on a lot of high end products. I keep going back and forth on whether I want to buy one or just build it myself. They seem expensive but when you go looking into just the cost of materials they don't look too bad.
Excellent video mate, very informative. Are those trays aluminum diamond mesh on steel frame? Got gifted an entry level offset smoker for my birthday and the plastic coated m.s. trays scare me as to what they might impart onto the meat
Abom, that's a sweet deal on that much pecan. Also, I would expect nothing less than for you to go through the BBQ and finish the rough edges and welds, heh.
Hey Abom might be a good idea on mine I put an 8 foot chimney flex pipe on the smoke stack keeps the smoke out of yours and others eyes no matter which way the wind blows. ; ) I've got a roof too I put two bends in it and run it out the side of the roof.
do you use the firebox area as a grill? Ive been wanting one of these for years now but never pulled the trigger and now the price keeps going up on them. Any issues with the outside paint peeling or rusting?
Pecan is a great choice for smoking meat. From my experience the only negative is it can produce a bitter, overly dark bark. I only use it for a few hours into the smoking process before switching to just lump charcoal. Just enough to get a good flavor profile.
Pecan wood is great for smoking. Many folks use wood that’s readily available in their region. Pecan is plentiful here and works as good as any for smoking.
@@AbomAdventures get yourself a pizza stone and do it on the grill. Makes it easy and fast. Start with a simple easy pizza dough, it only needs flour, luke warm water, yeast, salt and some olive oil. The recipe I use is about this (sorry, I only have the metric version): 300g all purpose flour, half or up to one teaspoon of salt, one pack of dry yeast, 3 to 4 tablespoons of olive oil (I go with 4 usually) and about 150 ml of luke warm water. Knead it thouroughly and it should be fine for two Itallian/New York style pizzas (the thin crust) of about 12 inches. No one in my family likes the thick crust version, so sorry, no idea how to do those. With this recipe you can get away with having the dough raising for only half an hour. but if you use less yeast, prepare the dough in the morning, let it raise or proof for one hour, shorlty stretch it and make portions into balls and just let it rest and raise the rest of the day in the refrigerator, it will handle really easily. For fresh yeast just take some of the water, some flour and additionally one teaspoon of sugar, mix it with the yeast and "proof" it. If it starts bubbling afer a few minutes you can make your dough as described before.
That smoker is awesome dude, just be careful with the wood stack like that because I've seen some spiders like to make it their home, just be careful and always use some tipe of glove when you get the wood
...Why didnt they give it some form of Rust protection paint on the inside surface Adam? Apart from that it looks a good bit of Kit and does the job ...
@@AbomAdventures Thanks Bud im a long time viewer of Both your Channels Enjoy them both. i like your attitude and your perseverence you do things properly say hi to Abby . your Mum cracks me up shes so carefree and has a laugh cya Adam take care
Order up some ted and barney seasoning on line They are a couple butchers in a meat packing facility in Eureka Ca who know meat. It is really good everyone who tries it loves it
Quick question. I seasoned my offset texas original and the bottom of the firebox on the outside- the paint chipped a tiny bit. Is this normal? I ordered some paint to touch it up it’s very small.
I have not had any problems with the paint chipping on the fire box or the smoke chamber. I have had a couple spots show up on the expanded metal and frame though, that's all I have found.
Looking great man. Hey, don’t overlook the seasoned oak. It’s an almost neutral flavor wood and works great for adding a little “filler heat” to supplement the pecan without using up a lot of the pecan. Eric
Nice spray paint job with "mom" spray i call it. My moms name is Pam :) Also glad i'm not your neighbor, i'd be over there bringin ya meat to cook all the time, lol I smoke all sorts of things myself. Even smoked burgers are pretty amazing.
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
Thanks for the good video. As a pipe fitter I can appreciate the cleaning up rust, spatter, and dressing up welds. My pit shows up in a few days so I expect I will be doing the same. I assumed at that price point and all the great reviews the company would have seen to it, those little details were done at fabrication. I don’t consider my work done until I am proud to put my stamp on it and that includes a little dress up work sometimes.
Congrats on the new smoker! I have two of the LSG smokers... I also purchased the optional square charcoal basket for my 20 x 42" offset and didn't have much success with it. However, they also offer a "Fire Management Basket" that's V-shaped. It was a game-changer! I highly recommend it.
Something to be aware of Adam is running that smoker under the roof where it is the roof is going to accumulate a coating of smoke and grease over time. Mine has a good coating of it from years of running a smoker under it.
Best video by far. Great video quality, very informative and easy to follow step by step. Keep up the good work. Watching in Cali
Nice job cleaning the inside! Ordered the Lone Star Grillz 20"x30" the other day, and can't wait to get it.
Liked your idea of cleaning the weld at the drain. Going to do it too. Holds a little water there. I put a union on where the valve was then a 90 degree elbow. To that a16to 18” pipe then the valve. A male/female 90 on the valve to drain into a 5 gallon bucket. Tighten the union so I can swing in and out. ( no leaks). So much easier for cleaning up.
I know you’re going to love this machine ( it cooks like one).
Mine is a 24x60 “ unit like you’d with a single door and counterweight. Love it😍
I should have added the counterweight, I’m sure it’s a nice feature.
My dream shmoker right there!! 😍
Although getting quality American made custom stuff like that is ridiculously expensive here in Australia!!
I'm drooling over that stack of pecan too! I bought a 2kg bag today for 20 bucks to mix in with my regular ironbark wood i use 😂🤘🏻
Love the build quality on the Lone Star Grillz, can't wait for my 24x48 w/ warming oven to arrive!
Hi Adam, I watch so many of your vidios and enjoy them all. All the comments about the patio roof. I have my smoker under my patio roof for over 20 years now and use it all the time, It has never caused any problems at all.No discoloration or anything. Take care from Arizona.
Here I was expecting you to fill the Sureshot with Canola oil....Pam is definitely the simpler solution.
Yeah, I only think he went a litle bit heavy with the oil coating. Seasoning works usually better with thin coats of oil. It may get blotchy and sticky otherwise.
Really like your videos. I certainly plan to get me a Lone Star stick burner when able and your videos are answering a lot of my questions. I think your videos are well done.
Thanks! 👍🏻
We drove to Salem, Oregon to visit family and picked up a cord of Oak, Hickory, Pecan, and Alder. They called it Northwest Blend. We’re trying to figure out what’s what on the wood. There’s not many options for wood where we live so this was a great find.
Good stuff, look forward to seeing the first batch of pulled pork or brisket coming off this cool smoker...
Digging this channel bro, keep up the great work. Beautiful smoker and patio btw
I de-bark all of my cooking wood. #1- It help keep your meat from turning black ( of course any sugar's will turn black ) but meat without sugar added will remain a redish color with bark removed and #2- It keeps your meat from having a bitter taste when using pecan wood. I never use straight pecan because to me it has a slight bitter taste so I'll use some oak or hickory with the pecan. I hope this info will help you. I think you made a good choice going with Lonestar Grillz ! Enjoy and keep the videos coming !!!!!!!!!!!!
keep your firewood guy happy. bring him a big plate of brisket goes along way
Hi Abom I'm an first time commenter I'm from the UK if I could make an suggestion use the bark to start your smoker up it saves waste and your recycling the wood scraps.
It works good for starting. Only thing with the bark is, the bark produces most of the remaining ash. If the wood without bark would burn under optimal conditions, there would actually be almost no ash left over.
But no matter how much or from where he accumulates ash, he best removes it as soon as possible. Especially in the humid Florida weather Ash will start to draw moisture and anything beneath may start rusting.
@@alexku8452 okay it was just an idea though.
how i wish i could find a smoker like this in australia. being able to pull the grill out is awesome
Nice video.... Just took delivery and posted a video of my Lone Star charcoal Grill.
I think I would make an extended chimney with a bend that directs the "exhaust" past your roof so no soot and grease accumulates on the inside of the roof.
just move the smoker down to the end of the roof
That smoke isn’t going to hurt the patio roof. If anything it’ll add character to it
I wouldn't mess with chimney height, it will impact draw-through of the heat and smoke.
Beautiful rig and good camera work
I was surprised you didn't use your hotshot with canola oil but it is a nice smoker. I still have the original black diamond New Braunfels which now needs new legs so have to fabricate some up. really enjoyed this adventure Thanks!!!
Just a tip...I know it's more expensive but avocado oil has a higher smoke point so that would be a better choice in my opinion for seasoning. I use it for my cast iron skillet and grills.
Adam, Awesome lookin smoker/grill, thanks for sharing your video.!.!.!.
Man thanks I was thinking about buying one your video helped me out a lot👍🏾😁
Nice video. I really like your new smoker. Looks like it is versital. You seasoned the metal jacket like you would a cast iron frying pan. Neat!
cast iron skillet was also what came to my mind. but thinking about how I season my cast iron (on numerous recommendations) I would say he might have been better of with a much lighter coat of oil and maybe repeating a few times in the beginning.
I would very likely have sprayed some on and wiped or spread most of it off, so that only a very light moist film remains, but nothing is soaked. That way it would season and coat more even and would not start to get this blotchy look.
Not sure how much it really matters, as those surfaces will not get in contact with food and you season more for rust protection than non stick properties. plus they will sure accumulate some resin like residue from the smoke over time. But he may try this for the cooking surface. thin layers of oil every time and the plate should get nice and evenly black and behave like a non stick pan.
the first cook on any new smoker should be a pound of good bacon and a load of biscuits!
Pecan burns like a champ compared to post oak I find that post oak needs more oxygen even if it’s dry all types of oak are like that from my experience pecan needs less babysitting but don’t get me wrong oak is more smoky but when I close the intake to dialed in it burns to slow and even can start to smolder needs alot of air . Thank you for Sharing bro real nice pit you can’t go wrong with lone star Grillz
That smoker is looking good! Enjoy!
Awesome grill Abom! Looking forward to seeing you put it to use. I’ve never used pecan wood to smoke, I just ordered some per your recommendation. Just want to say I subbed pretty recently and you’ve quickly become one of my favorite channels. Love your travel vlogs, you’re living the good life brother! Hope all is well my man.
Thanks and welcome to the channel!
Hickory and Pecan are very closely related. Hickory even has nuts that look like Pecans but smaller.
Adam, You need to confirm those thermometer are reading correct temp. (they are adjustable) with a small wrench behind the gauge.
With wood that close to your house keep an eye out for termites.
Looks great. Ive found you are right. I take the bark off all the time have been doing it for along time. Some types of wood bark makes a bitter taste.
Here in MN, there's a group that's putting farmers/producers and consumers together so the consumer can buy directly from the farmer/producers. Might want to check if there's a group for your area.
Dan'sMeTube I’m in MN. Would love details on the direct source meat.
GREAT~! Now I REALLY want a Lone Star offset smoker. That is one nice looking cooker~!
I really enjoy watching your videos Abom79.
Great video bud ..very informative, i really like the build and quality of the lonestar .i think its time i upgrade to a lonestar from using a Traeger pellet smoker .happy smoking and i look forward to the cooks .
I think the pellet style smokers are cool and user friendly but real wood smokers and grills is more of a craft and skill set to learn.
i will eventually build or buy one of these Lonestars. currently rocking a OK Joe longhorn RF. which i am happy with except firebox could be improved. this Lonestar cooker looks AWESOME.
Enjoyed your video. Happy smoking!
Quick tip when you start your fire put it on the side of the box so when your burning your fire you can put your un burnt logs where there isn’t a fire so they can heat up and catch way quicker so that you don’t get any white thick smoke
That is amazing piece of kit, enjoy that smoker/grill/bbq. Cant wait to see the first cook👍
That looks so enjoyable. Any chance of you making a "how to grill&smoke 101"? You've got me hooked to a point where I'm trying to find a good smoke-bbq pot, even though the winter is comming! I just have no real idea how to make something with a charcoal/wood grill.
Thank you for the countless hours of knowledge you've given me thus far!
I’ve never thought about making a how-to bbq video, just thought most of what I have shown tells the tale. Maybe not. I have no doubt lots of folks have not tried it for themselves but once you start practicing the basics, it all start coming together. I’ll see about what I can do for later on making some basic bbq and grilling vids.
@@AbomAdventures Please do Adam. Even a video or two on the basics of what you do and why for a situation would be much appreciated.
These videos on your new smoker are very informative. I've heard people talk about seasoning but never explain how and why. I also didn't understand why a cheap smoker isn't very good until these videos. Thanks for sharing.
Got some stainless steel race car parts from England
Like you I softened up the edges deburring holes and edges then polished
When i handed the as received part and my “finished” part to my wife she said my finished part felt like butter
Guess it the difference between a production item and a hand finished item like we really like our parts to feel
You did such a great job on this video… thank you
I remember one of your first smoking video. You smoked some leg quarters in the chargriller. I had the exact same grill. I’ve been watching you since that day!
Nice!! Great video, great smoker and there will be some great food.... :-)
Great looking cooker! To remove surface rust from inside of the door and cook chamber, did you put a wire brush wheel on your grinder or use a wire brush by hand? Also, what did you use to knock down the weld around the drain hole and can you go too far in taking down a weld like that, thereby creating a weak spot? Asking because of your experience in metal working and my lack thereof! Thanks!
What a awesome smoker Adam. I think you doin the best thing taking the bark off. That is what I do because of bugs and poping
Hey Adam, thanks for sharing all this cool stuff! Have you considered using one of those compressor charged spray bottles filled with canola oil? I bet that'd be fun! Might save you some money when you have to clean and re season stuff next time. Take care!
Awesome video and an even better smoker. Oh yeah and the food looks great as well.
Did you mention what area you are located? I love your set up. I did my first cook using pecan a few weeks ago, and I too was real impressed with the flavor.
I’m in the Pensacola area
Hopefully one day.....that's my dream smoker my brother....enjoy the toy
I've had my eyes on one of these for quite a while and wondered about the fit & finish from the eyes of a fabricator. Nothing against the majority of consumers, but we notice a lot more of the fine details than most. Things like the amount of corner dressing and left over weld spatter are exactly the kinds of things I notice looked over on a lot of high end products.
I keep going back and forth on whether I want to buy one or just build it myself. They seem expensive but when you go looking into just the cost of materials they don't look too bad.
I've thought the same thing Dan
The fit and finish was superb on mine. You’re not going to get better from another builder lMHO.
Excellent video mate, very informative. Are those trays aluminum diamond mesh on steel frame?
Got gifted an entry level offset smoker for my birthday and the plastic coated m.s. trays scare me as to what they might impart onto the meat
Abom, that's a sweet deal on that much pecan. Also, I would expect nothing less than for you to go through the BBQ and finish the rough edges and welds, heh.
I noticed your fence has considerable cut down on unwanted noise! Nice tutorial on seasoning your smoker! 👍👍👍💖
Using my Rode video mic helps out on the unwanted noise. Lovingthe fence!
pecan wood is awesome wood for smoking. We are doing the very same today cooking ribs. yeah.
Pecan wood makes for a dang good flavor nice choice
Hey Abom might be a good idea on mine I put an 8 foot chimney flex pipe on the smoke stack keeps the smoke out of yours and others eyes no matter which way the wind blows. ; ) I've got a roof too I put two bends in it and run it out the side of the roof.
I like this dude! Solid cook!
Canola oil is highly inflammatory and unhealthy. The best option would be to season with tallow or lard. Have you tried to do this.
do you use the firebox area as a grill? Ive been wanting one of these for years now but never pulled the trigger and now the price keeps going up on them. Any issues with the outside paint peeling or rusting?
Already considered the effect of the smoke from the smoke stack on the roof of your patio, Adam?
Thanks for sharing Adam thats a really nice grill. Looks well made & great quality. Its making me hungry. Time for some T bone steak i think. 😋
Pecan is a great choice for smoking meat. From my experience the only negative is it can produce a bitter, overly dark bark. I only use it for a few hours into the smoking process before switching to just lump charcoal. Just enough to get a good flavor profile.
Pecan wood is great for smoking. Many folks use wood that’s readily available in their region. Pecan is plentiful here and works as good as any for smoking.
This channel is getting me hungry. We do pizzas and very little grilling. But now ... I don’t know. Thank you.
I want to learn how to properly make homemade pizza including the dough. I’ve been reading up on it.
@@AbomAdventures get yourself a pizza stone and do it on the grill. Makes it easy and fast.
Start with a simple easy pizza dough, it only needs flour, luke warm water, yeast, salt and some olive oil.
The recipe I use is about this (sorry, I only have the metric version): 300g all purpose flour, half or up to one teaspoon of salt, one pack of dry yeast, 3 to 4 tablespoons of olive oil (I go with 4 usually) and about 150 ml of luke warm water. Knead it thouroughly and it should be fine for two Itallian/New York style pizzas (the thin crust) of about 12 inches. No one in my family likes the thick crust version, so sorry, no idea how to do those.
With this recipe you can get away with having the dough raising for only half an hour. but if you use less yeast, prepare the dough in the morning, let it raise or proof for one hour, shorlty stretch it and make portions into balls and just let it rest and raise the rest of the day in the refrigerator, it will handle really easily. For fresh yeast just take some of the water, some flour and additionally one teaspoon of sugar, mix it with the yeast and "proof" it. If it starts bubbling afer a few minutes you can make your dough as described before.
Good Luck, I know it will serve you well, keep the vids coming.
Stickers and signs. Make that patio look like your shop.
Great video, thank you for all the information!!
Great video, nice job as always. You may have said this before but what thermometer were you using to check your steak?
It’s the Alpha Grillers brand from Amazon. I have it on my amazing storefront.
That smoker is awesome dude, just be careful with the wood stack like that because I've seen some spiders like to make it their home, just be careful and always use some tipe of glove when you get the wood
Love your setup nice idea to copy for mines
This is Great! Will we be seeing some "Grill Side Chats" with Adam in the Future? You are a really amazing gentleman Adam. I really enjoy your videos.
Adam, two words. Shaper Baster.
love the work your doing boss. keep em coming.
great vid! How many baby backs can you get on that pig?
Looking forward to a brisket, ribs and a chicken or two... 😋.
When you open everything. It’s gets hotter😂
Did you notice a hot spot by the fire box? I was kind of suprised it wasn't a reverse flow for the price.
That's an amazing pit.I can't wait to get my 36"
What retains grease when you cook on the griddle?
Great video man!
One thing about Pam is it has a nonstick element to it and won’t stick well. The seasoning will come off in sheets.
...Why didnt they give it some form of Rust protection paint on the inside surface Adam? Apart from that it looks a good bit of Kit and does the job ...
They all come bare metal. Even most of the welded pits you see at the big stores are bare metal inside.
@@AbomAdventures Thanks Bud im a long time viewer of Both your Channels Enjoy them both. i like your attitude and your perseverence you do things properly say hi to Abby . your Mum cracks me up shes so carefree and has a laugh cya Adam take care
@@AbomAdventures Dont forget, most paints or coatings under heat may start to smoke or gas off themself. Not sure if I would want that on my meat.
Try some white oak with a little hickory and pecan. Mesquite for your steaks. I love that pit. Just need to save a little $$ for it. haha
Order up some ted and barney seasoning on line
They are a couple butchers in a meat packing facility in Eureka Ca who know meat. It is really good everyone who tries it loves it
What time is dinner?
How much did it cost you the way it sets.
Nice Video As Always.........................
Yes that’s pretty good. I charge $240
1/3 delivered
Quick question. I seasoned my offset texas original and the bottom of the firebox on the outside- the paint chipped a tiny bit. Is this normal? I ordered some paint to touch it up it’s very small.
I have not had any problems with the paint chipping on the fire box or the smoke chamber. I have had a couple spots show up on the expanded metal and frame though, that's all I have found.
Looking great man. Hey, don’t overlook the seasoned oak. It’s an almost neutral flavor wood and works great for adding a little “filler heat” to supplement the pecan without using up a lot of the pecan.
Eric
3 hours of pecan the rest oak. Don’t over smoke that way.
Nice spray paint job with "mom" spray i call it. My moms name is Pam :)
Also glad i'm not your neighbor, i'd be over there bringin ya meat to cook all the time, lol
I smoke all sorts of things myself. Even smoked burgers are pretty amazing.
Try smoking you some cheese to put on your burgers. One word: delicious
@@alexku8452 oh ya! Smoked Tilamook Cheddar is Awesome!
If you don't have a wire brush, could you use steel wool and get the surface rust off by hand?
Sure
Yes that will work. Anything abrasive like that will work.
Are you not worried about smoke/sut staining your ceiling of your patio?
It’s a bbq patio, why would I be worried about that.
Great Video
PAM was a good choice. Just like spray paint.
Please do a brisket on the first big cook! That thing is awesome. 👌
Love smoking with pecan . It makes stake and my boneless chops banging !!! Lol .nice smoker though..
Well done sir.
Nice one, Adam!