Awesome job Mike! Have a fantastic Thanksgiving 🦃

Looks really good and I am still loving my lone star pellet grill

This pellet grill checks off two major boxes for me. Number one is the Open flame feature, nothing sears best than having an open flame. Number two, the removable chamber to clean out the ash is huge. As a pellet grill owner for the past 8 years, one of the worst things to do is to take apart the whole pellet grill just to clean out the ash. You guys did a great job with this and I will be ordering one shortly!

Hey Chris, I can't wait to get my pellet smoker, so that I can make this, looks delicious.

Looks amazing, Mike! Well done 👏 cheers 🍻

Do you just let the brisket rest uncovered on that cutting board for a whole hour? If so, do you need to monitor the temperature to make sure it doesn't fall too low?

Mike, you just saved me from purchasing a dehydrator. Now I can buy a meat slicer😂😂

Love this Teriyaki beef jerky looks great!

Fantastic Mike 🔥🔥🔥🔥

So ridiculously delicious!

🔥

Subbbbbbed

That sauce is delicious thank you

You can reheat in sous vide to perfect temp

Marvel of engineering

I'm sold. Will be getting one soon!

this looks alot safer then other vertical smoker that have caught fire do to grease hitting firebox

How do you go about using those splits on the pellet smoker?

How many Brisket can you fit in there?

When you say to achieve maximum flavor to store for 2 weeks, is the smokiness not present right after smoking? Never cold smoked before but looking to try this and the queso recipe

Website says 160 is the min temp b ur this says 125? Which is it. Wouldn’t like low temp for sausage making.

Looks good, Mike! Those LoneStar pits are great!

gotta do a brisket cook for us next

Looks fantastic! Super flavorful👍😊

Yes, what a great idea. This weekend will be a good time.

Great video, Mike!

Mike, love it going in butt will hate it coming out.

Absolute flavortown right here!

Another fantastic cook, Mike! Cheers brother 🍺

Are these still available? If so, how much are they?

When you place it in a warming box, do you let the temp cool to a certain degree before doing so? For example, if the brisket is 202° when you take it out of the smoker, do you let it cool down to say 160° before placing in the warming box, or do you place it in right after pulling from the smoker at 202°?

I made these on my El patron and they came out delicous.

Well ya'll made this choice pretty dang easy.

My cold smoke seems to always run a little warm at 150ish. Have put ice under my cheese

What temp range does it operate at during this mode? It must increase the temp somewhat more than ambient?

Cant wait to get mine! Ordered back in july so only couple more weeks! Couldnt be more excited!

About time the cold smoke feature is shown!

Absolutely love it Mike! Definitely looks amazing. Cheers brother 🍻

The cold smoke feature looks like a winner👍😊

What seasoning and pellets did you use to get that color??

This is a great presentation; can you show what it looks like with the umbrella attached? Also how do these hold up in Florida in terms of rust to do weather?

Chris, do you like to have the deflector plate off or on? The website says either, through your experience which works better? Pros and cons? Thank you for any info

Nice grill! Papi wants a brisket pizza. 😁

C'a a l'air bien mes ami .

Coo Yah ! Dindi fumee ! Tony Chacheries est le meilleur mes ami ! Bonjour de Louisiane en merci pour votre videos .

Hey Mike how did the skin turn out? Any tips for making it bite through? I have smoked chicken many times on my LSG 20x42 pellet and the skin has always been tricky for me. Great looking cook by the way!

Can’t wait to try. Video was to the point. Nice work.

The perimeter of that griddle board should have a 1/4 inches steel strip welded perpendicular that griddle, on all sides of it , to prevent melted fat from dripping into the burning chamber.

Goodness right there

Has anything changed in the models you're selling now compared to what you were able to show off in this video?