BBQ Party ~ First BBQ On Lonestar Grillz Offset Smoker!

[@VictortheGreat13]

The only complaint I have about this channel is that every time I watch it it makes me so hungry 😂

[@SmokyRibsBBQ]

LOL, I'll take that as a compliment :D

[@N1mro8]

So true, these kind of vids are inhuman ;)

[@RashleysBorderQue]

Looks like the new pit is churning out some awesome que. I like the idea of pre firing the logs before tossing them in to reduce the white smoke while they smolder and catch fire.

[@SmokyRibsBBQ]

It sure is Randy! Brother, I'm loving this smoker! Yeah, the last thing I want to do, is spend 12 hours smoking meat and it be over powered with smoke. Keep a little fire going, and place a log on there about 20 minutes before it's time to put it in the smoker, and no worries about to much smoke. I trimmed the bark off of each log, and that is pretty much what kept the fire going to pre-burn the split logs.

[@RayMacksKitchenandGrill]

Killer cooker and the food...thumbs up. You're so right about the wood. Awesome cook

[@SmokyRibsBBQ]

Thanks Ray, I appreciate it!

[@bullgrim]

If anyone noticed the world is tastier today...is thanks to this man!!!!!!!!!!!!!!

[@Gquebbqco]

Smart to burn off the bad smoke first before adding the new logs...Pit is so pretty and clean as it begins its maiden voyage. That plate is fitting for the pit master that tends to the pit all morning - GREAT Cook and video! Very cool the 14 year old made the rice!

[@SmokyRibsBBQ]

It worked out great by doing that Jason. We cut all the bark off of the splits and used that along with some junk wood to keep a small fire going all day just for the purpose of starting the logs on fire about 15 minutes before it's time to go in. Never had one issue with heavy billowing white smoke, and the taste of the meat was fantastic. Yeah, that blew me away when I found out that he made the fried rice and not his mother. It was really good and paired well with the rest of the food. Thanks for watching Jason, I sure appreciate it brother!

[@slcsak]

Awesome cook Rus! I put chicken on the bottom rack to avoid the raw drippings landing on other meat just to be on a safe side. Also to make it easier for you, I just pre-heat my splits on top of the firebox and just toss them in. They're plenty warm then and catch real fast with no dirty smoke. Plus cooking about 275* the food cooks faster and just as good. I know everyone's got their way of doing things but wanted to throw it out there brother. Loving your videos and so glad you've got a stick burner now and a LSG at that.

[@BabyBackManiac]

That was amazing! I can't believe how much food you fit on that grill. It's huge! Thank you, Rus! Looks like a great time was had by everyone too!

[@SmokyRibsBBQ]

Thanks Justin! Man there is plenty of realestate on this smoker for sure. It's very rare that I would ever cook this much meat in the same day, but nice to know you can if needed. Thanks for watching brother!

[@BabyBackManiac]

Yeah, I had my eye on the 48 x 24, but now I'm rethinking it after seeing how much food you were able to get on there. I'm so excited about this series, Rus. I hope it does really really well for you.

[@jonathanli2996]

I'd love to see a mac and cheese recipe!

[@SmokyRibsBBQ]

Guess I'll just have to do that one real soon :D Thanks for watching!

[@Texas2.5]

This one never gets old. Along with your LSG review video, this is what got me interested in LSG and the rest is history. You're a big part of why I have a KZbin channel, Rus! Really appreciate your influence and support over the past ten months. Smoke on 👉👉

[@justindyer4710]

Never thought about doing beans in the smoker. I am going to have to try that.

[@SmokedReb]

What a great way to break in your new smoker, great job Rus!

[@SmokyRibsBBQ]

Thanks Brian! I appreciate you stopping by and checking the video out!

[@ronaldkondler5792]

Russ, you make fabulous videos! Most informative, along with a great Southern drawl that makes a super combination for super, southern cooking! Thanks, and looking for more of your videos!!

[@SmokyRibsBBQ]

Thank you very much!

[@bryanbartlett5715]

Temperature control and smoke control. Sure sign of a master. Great job, Rus.

[@SmokyRibsBBQ]

Thanks Bryan, I appreciate you watching!

[@moskitchenandhome]

Man oh man! I remember my daddy getting up early firing up the grill. I'm salivating over here. Great video as usual!

[@SmokyRibsBBQ]

Thanks, I sure appreciate the comment :)

[@smokingtarheel3003]

Nice smoker and plenty of food for the lucky neighbors! That plate looked delicious! Congrats on a successful cook. You made some people happy, Rus!

[@SmokyRibsBBQ]

Thanks Lee and yes everyone left with a full belly and a smile on their faces lol!

[@darrellbilbrey2152]

Doing my third cook today on my LSG and this thing is an absolute horse. It runs steady 250 with nearly no fuel. Can't believe how efficient this thing is. Feeling really good about this purchase although feel kinda bad for all the other grills. They haven't seen meat and fire since I brought this thing home...

[@SmokyRibsBBQ]

I was going to fire mine up today, but I've came down sick yesterday with flu or something, so no cooking for me this weekend which sucks, but I do have a 4 and half day weekend coming up this Thursday, so it will see plenty of use then. You said it perfectly! This smoker is a work horse indeed, and super efficient! Offset smokers are known to be fuel hogs, but not this one! The temps ride nice and steady, with very little wood once you get it leveled out where you want to run it. I actually sold a few of my other grills/smokers lol!

[@danamcfadden2147]

Once set do you leave your tuning plates in the same position all the time?

[@HeavyMetalBarBQue]

That was an important tip for those looking to try and cook with a stick burner. Pre burning is the only way to insure you are not gonna fill the pit with that nasty creosote soot. Awesome first cook Rus! Love that Pit!!!

[@SmokyRibsBBQ]

Yeah, I thought I would share that. I don't see anyone doing that, but it's a very affective method, and the wood you loose is minimal and well worth the extra step. Thanks Heavy Metal, I appreciate it man!

[@SNeal5966]

How does that compare to pre-heating the logs in the firebox? I am just curious b/c that is what I do...seems to work good for me except my smoker is a lot smaller so sometimes I have to be careful that the pre-heating logs don't catch too soon, but I don't get any of the harsh smoke that way either and its pretty convenient.

[@cybrpypr]

Wow great cook Russ. Enjoy that awesome smoker and keep the recipes and products coming. I really appreciate it.

[@SmokyRibsBBQ]

Thanks! I sure plan on getting a lot of use out of this bad boy smoker ;) Thanks for watching TC

[@kenp8704]

I really liked how this smoker worked and as always GREAT job Rus!

[@SmokyRibsBBQ]

Thanks Ken! I fell into a good rhythm using this smoker and it was running like a champ the entire time. I love it!

[@Abom79]

Man that's just awesome Russ! The food looks great and that's one fine smoke you got! I love the craftsmanship that went into making that one. I'll be checking it out really good for ideas!

[@SmokyRibsBBQ]

Thanks Adam! I'm loving this smoker! It's built to take it and made to last. You will be seeing it up close real soon brother :)

[@JackRoutledge]

Awesome video as always Russ! I admire your dedication of getting up at 3am to BBQ. We're getting so close to BBQ season up north of the border here. Thanks for all the recipe ideas!

[@mhammer5]

I saw your channel, I know the feeling. I struggle, I am at 285 currently. I wish you success.

[@JackRoutledge]

MHammer hey man! Thanks for the support, it takes time, just remember it's a lifestyle not a diet! Keep it up and thanks for checking out my channel :)

[@mhammer5]

Thanks. Maybe one day I will slim and trim like Russ.

[@SmokyRibsBBQ]

Thank you Jack! I love this stuff. It's work to some people, but good times and therapy for me ;)

[@waynereynolds9789]

Russ Jones, I really appreciate your honest and straight-forward approach in videos. I've also noticed that you seem to be the only big-time KZbinr working with Lone Star Grillz products. Those are the most meticulously-crafted smokers out there in my humble opinion, but there is a decided lack of cook videos on those platforms!?!? I sincerely appreciate your LSG cooks, and I must confess that I'm beyond jealous of the smoking arsenal you're amassing with the offset and the insulated mini! If ever you find yourself getting bored with those smokers, please call me and I'll give em a good home. Until then I recommend you keep em locked up tight when not in use ;) Please keep the great videos coming brother..

[@tomstestkitchen]

Great cook Rus! Good idea starting the wood off to the side, I had that problem with my offset, I'd add a stick of wood and get a ton of smoke and heat. I love the BBQ from an offset but they require a lot of attention.

[@SmokyRibsBBQ]

Thanks Tom! Yeah, pre-lighting the wood is the way to go. Some people will use nothing but the coals and embers from the wood, but that can use up a lot of wood, so I think this is the better alternative. I was really surprised how efficient this LSG smoker is! After initially starting it up, I only used 6 quarter split logs to do this cook and I cut them in half and added 1 half about once a hour, and I actually started with way more wood than I needed, but I will know next time. Yes, they need attention for sure but I really enjoy that part of it. I'm going to use the charcoal basket in a cook soon, maybe with a temp controller and see how it does.

[@jakeoneil1476]

Yum! That smoker looks really well built too.

[@SmokyRibsBBQ]

Thanks, and this Lonestar Grillz smoker is built to take it and built to last. I love it!

[@redindian7833]

Was looking forward to this one! I like your style Russ. Bbq parties are the best

[@SmokyRibsBBQ]

Glad you enjoyed it, and thanks, I appreciate you watching! We had a good time, I only wish I would have done more ribs lol!

[@michaelrico9677]

Thanks for making a video using the Lonestar smoker I just bought one and looking forward to using mine! Nice tip on using pre-lit firewood thanks.

[@SmokyRibsBBQ]

Your welcome and enjoy your new Lonestar smoker. I'm loving mine!

[@dougjoha]

What a great idea giving the wood a bit of a pre-burn. Got my first offset last week and did a cook on the w/e and no matter how hard I tried I still got a bit of billowing smoke when I threw on some fresh wood. (I had my fire towards the back of the fire box so I could preheat a log or two in the front but that didn't seem to work). Cheers from Melbourne, Australia!

[@SmokyRibsBBQ]

This method works great! As long as the wood is burning and not smoldering you will get the perfect smoke. I removed the bark off of the wood and used that to also help keep a fire going. Cheers!

[@1alfaromeo2]

You are the best cook ever! And I love that you turn your head and cut the film clip and when you chewing so we don't need to see and hear that are so popular to show this days. LOVE YOU MAN

[@SmokyRibsBBQ]

Thanks, I appreciate the comments. I personally can't stand to hear people eat on video over a microphone, so I try my best not to do that, but most people do want to see me taste it and give my thoughts on it.

[@peppertime1]

russ, that clip was real piece of art... new smoker, new cam, new way of editing... dude, keep it up, you did awsome.. - respect.

[@SmokyRibsBBQ]

Thanks, I sure appreciate the comments! Thanks for the support!

[@Valerifon1]

I live in Spring, Tx and am checking out these grills! I think the one you have would be perfect for my needs. Thanks for featuring it! - Luther

[@SmokyRibsBBQ]

You will love the pits that Lone Star Grillz make! I now have two of them and just can't say enough how much I love them. Very well built and well thought out pits.

[@getoutandgrill]

You put that cooker to work my friend. Everything looked awesome. I like how you pre-burned your logs before putting them on, I will need to try that method.

[@SmokyRibsBBQ]

I sure did Chris, and everything turned out just as I was hoping for. pre burning the logs will eliminate any of the heavy bitter smoke that you normally get putting in a cold log. No smoldering at all. Definitely the way to go when cooking with wood. I trimmed the bark off of each log and used the bark to help maintain the fire all day. I put a log in about 15 minutes before I put it in the smoker.

[@JusPiddlinBBQ]

Now THAT sir, is an outstanding cook! Great job on that cook................and you didn't do to bad either Rus! Smoker is cookin like a champ!

[@SmokyRibsBBQ]

Thanks Sandy! This is a easy offset smoker to figure out. I had the rhythm going only after a few hours and it was smooth sailing after that! Meats could not have turned out any better! Thanks for watching buddy, I appreciate it!

[@JusPiddlinBBQ]

And it will only cook better the more seasoned it gets! I bet next weekend can't get here fast enough! lol

[@SmokyRibsBBQ]

That's true Sandy, and yes sir, I'm hoping for good weather this weekend :) . The man I bought my wood from is going to love me lol ;)

[@BiggsHomeCookin]

Nice display of meat & beans on the new cooker. Oh yeah, that fire box is huge.

[@SmokyRibsBBQ]

Thanks, I appreciate it, and yes, very nice and big fire box

[@jeffmb45]

Nice looking rig Russ, looks well built. The fire management you used is a job, but well worth it. I use a method on my stick burner that works pretty good. Put an unlit piece or two of wood in the fire box on the side and near the door away from the fire. The wood will heat up so when it's added to the coals it instantly lights up. Works better I think than adding a cool piece to the fire.

[@SmokyRibsBBQ]

Thanks Jeff, I'm loving the new Lonestar Grillz offset! Yes hot wood will fire up much better with less smoke than cold would, but I really like pre-lighting my wood about 10 minutes before I need to add it. Smoke never changes

[@TROYCOOKS]

Let the good times roll brother!!! Fantastic looking cook Rus. I'm guessing that water in the pit worked out pretty good for you?

[@SmokyRibsBBQ]

Thanks Troy and yes the water worked out great, and I meant to mention it towards the end of the video, but I was so tired, I couldn't even think straight, but man the ribs, pork butts, and chicken was super juicy. There was a point where I took my tongs to move a pork butt over towards the center where it was a little hotter to speed things up, and when I grabbed it, juice come shooting out of it lol! I will definitely keep using water. On the next video I'm going to show how easy is to clean, by opening up the valve, and using a water hose while it is still a little warm to wash all the fat and drippings out, and then drying it out.

[@TROYCOOKS]

Good deal, I figured the water helped keep the meat moist. Juices flying everywhere!!! LOL

[@piuforte]

Watching your Videos totally chills me Russ.... Love the recipies and the way you explain every step you do. Sometimes its hard to get all the ingredients here in Germany, but i try to do replay most of your stuff. And i am so in love with that Smoker... Definetly i will try to get one of these.

[@SmokyRibsBBQ]

Thanks Thomas, I sure appreciate the awesome comments and thank you for your support! I love this smoker! It's going to see a lot of use!

[@gavinprice02]

Wow I'm hungry after watching this great video! Great dedication to the smoker Russ, keep up the good work!

[@SmokyRibsBBQ]

Thanks, I appreciate it and thanks for the support!

[@mrreneboy]

Lots of love for the channel from Houston Tx!

[@SmokyRibsBBQ]

Thank you, I appreciate it!

[@marknelson882]

Rus; You seem to like your LoneStar Grill so much, I ordered one for myself. Thanks for all the videos, and the Southern hospitality.

[@SmokyRibsBBQ]

That is great! Your going to love the Lonestar Grillz! Congrats, and your welcome :)

[@SmokingwithBush]

Now, that is a real BBQ plate! That pork had me salivating over here; that color was amazing. I'd love to see the mac and cheese recipe, too! Thank you for your dedication in getting up that early.

[@SmokyRibsBBQ]

Thanks, I appreciate you checking out the video, and I've done had quite a few request for the mac n cheese video, so that is coming real soon :)

[@SmokingwithBush]

Awesome! Can't wait

[@brianmoore5752]

Sounds like fun ,Russ. Nice grill. You sound like a kid on Christmas morning.

[@SmokyRibsBBQ]

Lots of fun! Thanks Brian

[@Booger500us]

You ain't sleeping if yer doing it right! that is one beautiful smoker Rus.and that mac and cheese...lordeh yes!

[@SmokyRibsBBQ]

That's true Booger! Thanks and I've had quite a response back on the mac n cheese, so that will be coming up real soon.

[@valentincerda9645]

Awesome pit man and it's always worth the wait and time for good Bbq, keep up the great vids

[@SmokyRibsBBQ]

Thanks, and yes sir! Well worth the wait :)

[@aintgonnahappen]

Man, you did not hold back; holy smokes. That was one hell of a cook brother! Looks incredible.

[@SmokyRibsBBQ]

I figured I would really see what this smoker can do by cooking multiple things that finish at multiple times and this smoker did a outstanding job! Thanks man, I appreciate it!

[@prevost8686]

Russ, I'll have me new offset trailer unit soon and the Lone Star Grillz seem to be very well made. I may have to make a road trip from NC to Texas soon. Shirley Fabrication makes nice stuff as well.

[@SmokyRibsBBQ]

Yes Shirley has a great name in the pit world as well. I have a friend in NY that has a Shirley trailer pit. I absolutely love my Lonestar Grillz, and I especially like the company and the owner Chris Goodlander. Great people

[@paulco4145]

Man does this look great! Thanks for sharing!!!

[@freeg23]

Every bit of that food looked sooooo good! You teased up with the mac and cheese now you gotta make a video of it!

[@SmokyRibsBBQ]

Thanks, and I've been getting a good response back on the mac n cheese, so I will definitely be doing that soon.

[@ezzmac9217]

What an awesome pit!

[@edgargomez8662]

Very useful that tool that uses to transport the firewood to the firebox, in the minute 2:56, you made it or buy it, I need one of these is very useful because you can not lose the temperature in full cooking ... A huge greeting and always pending your videos .... a hug from Arlington, Texas

[@SmokyRibsBBQ]

They are called Fireplace tongs and yes I purchased them from Amazon.com here: amzn.to/2vtWh5Z

[@edgargomez8662]

Thank you for your prompt response, I will look for it and buy it is necessary to use it in long cocking .... God bless you a huge hug I am your fan

[@roughhandsco.7785]

Awesome cook Rus! Great color, great tenderness. If only if only... we had Smellevision. I bet the taste was phenomenal. You've easily got my favorite channel on KZbin. I'd love to come visit ya! Have a few cold beers and sammiches! Keep'em comin' boss! I second the mac and cheese! We'd all appreciate it!

[@SmokyRibsBBQ]

Thanks, I sure appreciate the comments! I will do my best, and the mac n cheese is coming soon after a great response on it :)

[@Westsideauditor1469]

I know this is an old video, I just found your channel. One thing I learned that I think works best is to push your coals and log all the way to one side, then put another log all the way to the opposite side. That way it's drying out from the heat but not actually burning yet, this way the log last so much longer.

[@crick462]

Awesome job as always Rus!! great lookin meal!

[@SmokyRibsBBQ]

Thanks Crick! I appreciate it brother!

[@wyocabra]

Mr. Ribs, that looks fantastic !

[@SmokyRibsBBQ]

Thanks, I appreciate you watching!

[@odeed]

That's a really nice looking pit. You must be super excited.

[@SmokyRibsBBQ]

Thanks, and yes, very stoked over this new smoker!

[@GadjetGriller]

wow very efficient use of the smoker!! nice looking food! very nice looking Smoker you got!!

[@SmokyRibsBBQ]

Thank you! I absolutely love this new smoker :)

[@jeffincabo]

Great video Rus ! get some rest buddy ! I live in West Monroe, La , and my wife is Vietnamese, so I know about fried rice also ! She slices up some Savoy's andouille and puts in it, per my request and it along with the BBQ is killer ! Thanks for the review on the Grill, it looks awesome !

[@SmokyRibsBBQ]

Thanks, I appreciate it! I finally got some rest, but yesterday was one long day lol! I bet the andouille is great in the fried rice, and yes, pairs very well with BBQ! Thanks again, I appreciate you checking the video out!

[@SouthernCoastalCookingTM]

Man O man that sure looks good! Pork and pulled chicken all together

[@SmokyRibsBBQ]

It's a great combo of BBQ Joe. Hope you give it a try sometime, but if you think this is good, check out the video I did after this one combining pork butt with pork belly! Now that is some sure enough good pulled pork. Cheers brother, and looking forward to seeing your videos with that new offset heading your way!

[@michaellmikeyymike]

that's got to be fun to use Rus! I want a stick burner so bad. everything looks good.

[@SmokyRibsBBQ]

I really enjoyed it Michael! To me, this is how you BBQ!

[@Uncultured_Barbarian465]

Great cook, and this looks like a great offset smoker. Someday I'd love to be able to afford the Lonestar Grillz Offset, but for right now I may have to go with a cheaper smoker. Keep up doing the good work.

[@SmokeyGoodness]

WOW! THAT is a Barbecue in every sense of the word! Oh, and the MnC recipe would be great to see, Rus!

[@SmokyRibsBBQ]

Thanks Dan! I appreciate you checking the video out brother! I've been getting a good response back on the mac n cheese, so that is coming very soon :)

[@bamamubs4723]

Looks like an awesome cook, Rus! :) yes on the mac n cheese!

[@SmokyRibsBBQ]

Thank you, and mac n cheese coming soon :)

[@joefoft1489]

Great video! I've been wanting to pick up a Lone Star for the past 2 months. Only downside is living in California. Either lots of money in freight shipping or a long drive to Austin. But man. This makes me want one even more.

[@SmokyRibsBBQ]

+Joe Foft Thanks I appreciate it! Lonestar Grillz is actually in Willis TX just north of Houston. It would be a long drive but well worth it once you get it home. Thanks for watching

[@ryanz76]

Food looked great... nice work on the video as usual. I cooked Ribs, whole chicken, and chicken wings on Sunday with mine. Was very happy with the turn out. I used white oak and will try to mix in some cherry wood next time. We have red oak, hickory and maple also in our woods in Michigan. I'm interested in seeing how different the food tastes by changing up the wood.

[@SmokyRibsBBQ]

Thanks Ryan, I appreciate it! White oak is a good choice with a great taste. Post oak like they use in Texas is actually a type of white oak. I may get some next time I order wood. I like mixing them up a little. I've always loved hickory on pork and pecan is actually considered a type of hickory in the tree world, so those flavors mix well.

[@dbarbz2089]

What a spread of insane food. Mac n Cheese recipe video for sure.

[@SmokyRibsBBQ]

Thanks, and the mac n cheese coming up soon!

[@darrellbilbrey2152]

That's about right to be sick on the weekend. What a bummer. Not ready to sell any yet but of course I don't have as many as you. Everyone needs this smoker. I love it and get well brother lives looking forward to your next video.

[@SmokyRibsBBQ]

Thanks, I appreciate it!

[@doublejbbq42]

loving that grill, must have feed the whole neighborhood with that meal, love the way those ribs look, need to try that mac and cheese, please do the video,

[@SmokyRibsBBQ]

Thanks Jimmy! The ribs, pork but and chicken came out really good and what awesome flavor it all had. I couldn't have asked for it to turn out any better. Mac n Cheese video coming soon :)

[@MrPaulinmi]

that's a long day of cooking Russ, looked awesome. I would like to see the Mac and cheese for sure. thanks for sharing...cheers!

[@SmokyRibsBBQ]

It sure was, but man was it worth it! Mac n cheese vid coming real soon :)

[@grkspartan009]

Man, I love big feasts like that. Figure I got the smoker running all day anyway, let's fill her up! Good work Russ.

[@SmokyRibsBBQ]

We don't do it often, but always a lot of fun when we do. Thanks, I appreciate you watching!

[@5280streetdogs]

Great cook, I've gone pellet because of the long cooks and no comparison in taste the stick burner is better glad I still have both.

[@SmokyRibsBBQ]

I don't and never have had a pellet smoker, but from what I have heard and from what I have witnessed watching friends of mine cook on them, they don't give the meat much smoke flavor, and to be honest, first time I seen a video of someone using one, I was thinking it would be to much smoke, but that's not the case and I've seen these guys use a separate cold smoke unit to add more smoke because of the lack of the pellet smoker providing it. I'm really loving this pit! This is as good as it gets.

[@5280streetdogs]

Smoky Ribs BBQ & Southern Cuisine yes , mines a 1950 fridge with a pellet hopper and a genuine jerry deflector that burns logs sane size as your stick burner for the first couple hours to add more smoke. Great cook !

[@DenisRodmann]

You are a magician, Russ!

[@SmokyRibsBBQ]

LOL, I don't know about that but thanks for watching, I appreciate it!

[@cmandaro]

looked good!looked like a nice little party you had going there!

[@SmokyRibsBBQ]

Thanks Charles, I appreciate you stopping by and watching the vid!

[@n00ber420]

Very good mate....I think I could smell it from Mobile! I have been smoking on my kettle for 2 years and love it, you're right about how using 4 to 5 lumps is too much. i find 2 fist sized chunks is plenty for a butt or 3 racks of baby backs. I'm not sure pure wood can be beaten though. JB

[@SmokyRibsBBQ]

Yep two fist size or maybe 3 that's under that size is plenty. Thanks so much for commenting and watching! I surely appreciate it!

[@DrunkenKnowledge]

Best plate of food on KZbin

[@SmokyRibsBBQ]

Thanks! I appreciate that!

[@sambezious]

Love that smoker, Rus! The food looked great, too, brother. ~Sam

[@SmokyRibsBBQ]

Thanks Sam! I'm loving this smoker! Does a outstanding job!

[@TheEricstaehlin321]

great video! got me drooling

[@LAY9706]

Would definitely like a video on that bacon jalapeno mac and cheese

[@SmokyRibsBBQ]

Coming soon :)

[@snowpuppy77]

Love your new smoker

[@BlackEagle19]

great job for the smoker looks pretty good

[@SmokyRibsBBQ]

Thanks Christian! I appreciate you checking the video out!

[@BarlowBBQ]

Looked like a fantastic cook! I'm hoping to get me a stick burner soon. I like that you didn't wrap anything, that's something I've been trying. Anyways, thanks for sharing. Subscribed!

[@SmokyRibsBBQ]

Thank you, I appreciate it! I hope you take a real good look at these smokers made by Lonestar Grillz when you decide to purchase one. It will be the last smoker you will ever have to buy for sure! I really don't like to wrap unless I'm in a hurry and just can't wait, but I try to plan my cooks where I don't have anything else planned. To me you get better results all the way around. Thanks for subbing, I appreciate it!

[@BarlowBBQ]

I've got my eyes on a used 60" Lang...

[@bigronshobbies8209]

Awesome cook Russ, I like that smoker !

[@SmokyRibsBBQ]

Thanks Ron! Man I am loving this smoker!

[@mattcovington779]

Hey Rus, I hope you are doing well brother. This looks fantastic! Yes, I would like to see you or Mrs.Jones make that special Mac and cheese. I bet you were exhausted after being up that long, but it looked well worth it to me. Looking forward to more from you soon. Take care-

[@SmokyRibsBBQ]

Thanks Matt! I'll be doing the mac n cheese soon. I'm getting a good response back on that lol! Thanks for watching Matt! Cheers

[@smokinjoe3117]

Great video Russ, the food looks awesome. I'm going to have to give your spritz recipe a try on my next cook. I would like to see how you have the turner plates set up. I really like the hickory/pecan combo but unfortunately I'm all out of pecan so a road trip south is in order.

[@SmokyRibsBBQ]

Thanks, I appreciate it! I plan on doing videos on the tuning plates, but I want to play around with them more and really get the feel of how I want to set them for certain results. I'm able to get hickory and pecan right here locally so that is a good thing. The guy even delivers it and stacks it. Can't beat that :)

[@marknelson882]

Rus; Once every summer, a lucky few go to the Brown's Point Salmon Bake. You won't believe how the fish is cooked! A long trench is dug, maybe 3-4' deep. A shallow layer of alder cooks the fish. The fish is cut into steaks, and placed on a water-pipe rack, about three feet above the ground. The people use Venetian blind like wood slats, which they slide between the fish, and skin. They bridge the water pipe in this way. The final product keeps you coming back!M

[@SmokyRibsBBQ]

Hmmm, that's pretty interesting! Would like to see that method

[@rayoflight6727]

Man as always great job and what a smoker pure gold i guess. My keyboard is soaking wet again,thnx Rus ;)

[@SmokyRibsBBQ]

Thanks, I appreciate it and thanks for watching!

[@19LorInA90]

Looks like a good time with good food!😊

[@SmokyRibsBBQ]

It truly was. We had a great time and everyone enjoyed the food. Just wish they would have left me one rib lol! Thanks for watching :)

[@neoteny7]

best youtube channel.

[@TheKenGraves]

Yes, Russ, I'd like to see the mac and cheese recipe. You had me at bacon, but with jalapenos? Heck, yeah!!

[@SmokyRibsBBQ]

Coming soon, and thanks! Getting a lot of request for it so probably on the next video

[@timmartinez135]

I'd like to compliment you on this incredible BBQ cook - you handled your new pit like you had 100 cooks under your belt. Also, not sure what you are using to watch the playback of this "video", but I'm watching it on my new iPad Pro 9.7 and the quality is unbelievable, as I'm watching this, its almost like i can reach into the screen and actually touch everything, so incredibly life like. If you dont have the iPad Pro, may I suggest you go down to your local Bestbuy and watch it on one of there floor models. Tim

[@SmokyRibsBBQ]

Thanks Tim, I sure appreciate it! I'll have to check out the video on my wife's iPad. I'm editing and viewing from my iMac, and looks pretty good from my vantage point. I just wish KZbin could make them look as good as they do before all the processing. Thanks for watching, I sure appreciate it!

[@eltonsbbq-pit]

Good looking plate there Rus.. Yeah i'd like to see the mac and cheese recipe.. I need to get myself a offset smoker.. Cheers!

[@SmokyRibsBBQ]

Thanks Elton! I have had a lot of request for the mac n cheese, so it's coming up soon! Elton, I am loving this offset smoker! Produces fantastic BBQ!

[@donfinch862]

You are one dedicated BBQ'r. That is one mean fast. The bean dish pricked my ears up. May have to try this style of cookin', instead of the ol' gas under the iron plate we do here in Aus

[@SmokyRibsBBQ]

I hope you do give it a try! Thanks for watching, I appreciate it!

[@suchashame7412]

Awesome food and the mac and cheese would be the perfect side so a video on that would be fantastic. Keep up the good work but it's obvious to see your passionate about food and cook from the heart👍

[@SmokyRibsBBQ]

Thank you, and after a lot of request, I will more than likely do the mac n cheese on the next video. Thanks again :)

[@EverydayBBQ]

That food looked crazy good, brother!

[@SmokyRibsBBQ]

Thanks for watching one of my older videos Mike!

[@EverydayBBQ]

Smoky Ribs BBQ I wouldn’t have known if not for the date. You were fantastic then too 👍🏼. Stay safe, brother.

[@jonathanhackner831]

Russ looks fantastic again 😀😇 i would love that mac and cheese recipe

[@SmokyRibsBBQ]

Thanks, I appreciate it! Mac n cheese coming up soon :)

[@bobbyj3701]

I'd love to see a SR barbecue Chain restaurant spreading across the nation! ;)~ Yum~

[@georgevu200]

Thumbs up! Like how you included vietnamese fried rice, BBQ universal language. .

[@progers5019]

Russ, you had it going on with that Big Cat Daddy Lonestar Grillz Pit. Good lookin food. Thanks for sharing it with us. Also looks like the family and friends enjoyed it too. I want you to try something with preheating the wood. I did it last weekend and it worked great. Lay several pieces of wood on top the firebox instead of having them on fire in another grill. When you put them in, since they are already hot and all the moisture gone they catch fire immediately. I also saw another youtuber preheat his wood to one side of his firebox (inside) while the fire was pushed over to the other side. You could do that with that big firebox on your pit with no problem. Just something to chew on. Again, great job as usual. All the food looked great. Now go get some sleep. lol

[@SmokyRibsBBQ]

Hey Phil, and thanks for watching! I've considered doing exactly what you said here about warming up the wood on top of the fire box, or even inside away from the flames, but to me, having them already burning is a sure fire way to keep the smoke where you need it, and it's no effort at all, and very little waste. I used the bark from the logs that I trimmed off to keep the fire going as I removed the logs into the pit. I really appreciate you watching, and I may give that a try just to see the difference. I'm always open minded when it comes to ideas.

[@progers5019]

Smoky Ribs BBQ & Southern Cuisine 10-4. My next thing is doing a little research on better video intro and editing with music. I heard you say on the camping vid your son was in photography etc. somehow I can see a tech smart son helping out a certain welder by trade in some fancy video production. lol

[@FoodFreak]

Really awesome

[@haroldmusa]

Man that looks good Rus. Nice cook. I'm going to crash your party one of these days for payback on all my wet shirts from my drooling. I spent the wkend making breakfast sausage and smoked Andouille links. I'll bring you some.

[@SmokyRibsBBQ]

Thanks Harold! Lol at your wet t shirts :D The breakfast sausage and Andouille sounds great! Nothing better than homemade!

[@a075923]

T-Roy sent me...nice video.....think I'm interested in their offset vertical

[@SmokyRibsBBQ]

Hi Mike and thanks for coming over! They make outstanding smokers, and I know you will be very happy with what ever you decide to get.

[@scarecrow1701]

Rus I lay awake at night wishing I was your neighbor when I see you cook like this! (Which to say you keep me awake most nights!) I might not be up to splitting wood for you theses days, but I sure can supervise ;) Seems you learned the smoker fairly quickly ( it was a long cook, so maybe that helped), but you always give thoughtful consideration to whatever device you choose to use. I'm hoping you'll give some smoked trout a try after your next fishing expedition. Bet the Lonestar will do nicely...and btw, Lonestar is also a Texas beer i haven't had since I was young enough to actually split wood with an axe:)

[@SmokyRibsBBQ]

Hey Randy, thanks for the comments! I gave a lot of thought just how I wanted to approach this first cook, and pre-igniting the wood was one of them. Once I got the feel of how much wood to add to maintain temps, it was a piece of cake. I think I got it down to a science. I still need to play around with the tuning plates on each future cook and see how the temperatures reacts to changes in position. I can't wait to do some smoked fish on this smoker. Yeah I've seen the Lonestar beer, but I can't remember every having one. I should have picked up a few cases while I was in Texas to bring home and check out.