First Cook on the Lonestar

[@SmokyRibsBBQ]

Really cool seeing you cook on a LSG offset Adam! Looks like you got it figured out. If it isn't already, it will become your favorite pit. The ribs and chicken looked great!

[@AbomAdventures]

Hey Russ, those ribs were honestly the best tasting and tender ribs I have ever smoked. I know why real wood smoking is king and I’m excited to continue the journey! 😁🔥

[@OfficialNakatsuMegami]

Just seeing videos like this just make my day. I love seeing the Grill Master cooking up some delicious food. Thank you so much for the hard work and effort put into your videos. Your mom is a real gem. I used to live about 30min from Pigeon Forge, beautiful area, but how those fires hurt everything. I was told they have rebuilt most of it back.

[@brucewayne-ej3cx]

You're doing it real big man. That flame gun and smoker are impressive

[@mechminded2207]

Being able to give back to your family is a great thing. I have been incredibly lucky with my family.

[@genecoppedge5972]

That kind of learning curve I enjoy, you get to eat your creations. Those ribs looked amazing.

[@kevinchristel485]

You guys really enjoy life! We enjoy your videos!

[@cookingwithloveandmore]

love the torch gun 😱😱😱👍👍👍 I need that

[@sharkrivermachine]

That Grill Gun is just what I need to get for my sons Christmas present. Thanks for sharing.

[@AbomAdventures]

He’ll love it! Tell him to watch the KZbin channel on common questions and problems. I did and it helped me understand the gun much better.

[@sharkrivermachine]

@@AbomAdventures Thank you, I will check it out.

[@garygentry583]

I cant hardly watch your videos bud.. I can eat, watch your videos, and im starving again! Lol.. love your videos!

[@tonyn3123]

Interesting watching the maiden run of the smoker/grill. I can see what you mean about regulating the heat with door open or closed. There has to be some correlation between the fire chamber temp and the cooking area. Can you check the temp of the firebox with an infrared thermometer vs cooking area and see if there is a correlation? Might make it simpler to decide how best to feed air to the firebox.

[@nashguy207]

You have done it again. Made me hungry and i just finished eating dinner. LOL Looked delicious Adam!

[@walterjoncas12]

I am not sure what you like best: Working in your shop or cooking, grilling and smoking. That saint, it's all good.

[@AbomAdventures]

I love it all! Both are my passions and hobbies 👍🏻

[@andylong6589]

how did the chicken skin turn out? I would probably finish on the top rack to crisp it up.

[@warriorwithin9310]

If Mom is happy, you're doing ok. Memphis in May here we come. Great video.

[@oknave327]

Your video quality is excellent not to mention the food.

[@markmillaway3023]

I really like and appreciate your videos!!

[@gotskillz135]

Love your grill setup and having that table is a good idea kudos on the food

[@kenrodz3858]

Those chickens look fantastic!!!

[@joejam5711]

Good job my friend always treat the queen of life you got to love our beautiful momma's

[@beverlymurray6554]

Awesome Adam!!

[@jerrycoleman2610]

A*A*A, Awesome cooking video mouth watering falling off the bone good, nice seeing your Mom on your video, thanks for sharing your video.!.!.!.

[@nickscoggins9002]

Stick Burner's hard to beat! Like your pistol weed burner you got in Bixby too! From Oklahoma myself. About an hour from there! 👊

[@StreuB1]

The look on your moms face said it all "Fernando ain't getting NONE of this!" LOL!!!!!

[@heyitsnora1]

Wow I am so jealous everything looks so delicious

[@ghostrider729]

Frikkin nice!! The chicken almost cooked evenly together!!! That's a good cooker!!!

[@genaroperalta8941]

Very good job & beautiful smoker

[@kenrodz3858]

Beautiful smoker...

[@DavidMorales-fq2bh]

I’m a huge fan cook looks awesome

[@srcamaro]

Hey Adam, to help control the heat thru the chamber you can close off the chimney a bit to slow the draw thru the cook chamber. Shouldn’t have to have the fire door open to control heat. Really only need to have door open to get a cool fire to burn hotter or get your logs burning quicker.

[@AbomAdventures]

Negative. The stack should always be left wide open. Use the door and the damper to control the heat flow. You can look on any large smoker, especially those who do it full time and you will see the stack is always wide open. There’s nothing wrong with having the door open to to adjust heat flow.

[@richiesbbq]

@@AbomAdventures dude really? Honestly it's up to you but I have the 30x36 cabinet and I dont open the door on the firebox no need with one of these Lone Star Grillz. Sir use your damper, thats what it's there for. If you throw 2 logs in at the same time then yes your gonna get a spike so why dont you trust in the way it's designed and use your damper to control your temp and dont throw in two logs because just one at a time will do on something this efficient. Open your door on the cooking chamber and let the heat out if needed or if your so insistent on putting two logs in then use thinner pieces.I was wondering why didnt rotate those chickens or cook them at all skin side down to crisp the skin. I loved the cooker......

[@AbomAdventures]

@@richiesbbq Yes really. If I'm getting more heat in my cooking chamber then I'd like, what is wrong with cracking the door? It works great and is the best way to control the rate of burn and air flow through the firebox and smoker. I've seen many pros use this method and there's nothing wrong with it. Keeping the fire door closed at all times, and choking off the upper damper only adds to the thick unwanted smoke by reducing the oxygen, a mistake I see often. Control the heat with the fire box door, and keep the stack wide open. I want a clean hot fire at all times, and adjusting the firebox door is the best way to do it, and keep those temps where I want it. As I get more and more cooks on this smoker, I'll get more used to how I need to operate it, and the fuel usage. No need in trying to explain to me how to run my smoker in a comment. Even though this smoker is new to me, I'm not new to the game.

[@richiesbbq]

@@AbomAdventures not new to the game either my friend. Run it the way you want to. I run mine with stacks open always and the damper is what I adjust my intake of air and how I control my rate of burn you dont need the door open. For a guy that's not new to the game I sure couldnt tell. I'm a comp man too and I know the fire game and I have one the best cookers out there with this Lonestar. You should've ordered it without the damper ,then I'd get where your coming from. I can have mine running at 250 and then choke the damper down and it reacts and will hit 225 with ease . I could go on and on.....

[@AbomAdventures]

@@richiesbbq You run yours the way you want, and I'll continue to run mine the way I like. I want maximum airflow and draft through there. A clean hot fire, and adjust the temp with the lower damper and firebox door. Choking it down only lowers the temp of your coal bed and fire, and brings unwanted smoke, especially if you have a fresh log in there. I want the hot clean smoke for my foods. I will agree that I have to continue learning what my fire wants when it comes to fuel. I've run these smokers before, including my cheap Char griller, so I'm learning how this unit is reacting. I consider the upper damper just a cap to close it up when it's not being used. It's easy to look at others and pass judgement on them because they do something different then you believe, but that doesn't make it wrong. It's only different and we're working towards the same results.

[@CAMCAM413]

whoa loving the fire starter 🔥

[@RobertKohut]

Nice!! Just put away the smoker for the winter... miss it already... :-)

[@BIGWIGGLE223]

You realise there's no good reason to stop cooking on a grill or in a smoker, right?!?! The more snow piled up on top is more better. Keeps the heat in, right?!?! Lol!!

[@RobertKohut]

@@BIGWIGGLE223 I wish that were true... :-)

[@gradywhite9781]

Try the fire management basket. One of the best investments for my lone star you won't be disappointed

[@apexpredator40]

Nice smoker! Food looks good. Only grip is the way the chicken was set on the grill grate. It looked messy and not very good for presentation. Also, bump up the temp to 350° to crisp up the skin

[@ghostrider729]

Momma's happy!!!! That's all that matters!!!! Good Job my friend, happy Thanksgiving!!! Take that rack Mom!!!!👌👌💞

[@ghostrider729]

Ribs looking good, I see your grill temps calibrated out!!🔥

[@CoLeadVlogs]

1st timer here ! I wanna learn what your cooking 🧑‍🍳 👍✌️

[@ralphr6650]

Awesome video!! I pull off chicken at 155-158 and with the carry over when rested, it carries over 160 degrees...find it to be more juicer

[@shayhouk8582]

MMMMM! looks so good!

[@arminth]

Perfect cook I'd say!

[@larrybl]

Sweet Baby Ray is my go to sauce.

[@AbomAdventures]

I’ve used it a lot over the years but I tend to lean on the KC Masterpiece as my go to store bought.

[@gregprince2523]

delicious stuff Adam!!

[@whitediamond5230]

I never saw TURKEYS split down the middle everything looks good. 😋

[@ghost61]

spatchcock. the only way to do chicken and turkeys

[@thatwelder3211]

Gosh dang! I love smoking & drinking beer or mix drinks!! How can I be a part of the Booth fam!!!

[@blakecrawford5101]

Good lookin’ bbq! Tuning a stick burner can take quite a few cooks. I like my tuning plates kind of jammed all the way to the right side, and usually put two laters of food on the left side unless I need all the real estate. Best thing to do is cook and cook and cook and cook and cook! Faster cooks on the firebox side is normal-that’s why some guys like the reverse flow configuration because it helps moderate that. Mine is like yours, though, and you’ll have it nailed about 3 or 4 cooks.

[@AbomAdventures]

The tuning plates work well and I'm only getting 5-10 degrees difference depending on how hot the fire is at that time. I wanted the 40" smoker so I could fit alot of meats in there if I want, so getting it tuned in close to even is my goal and maximize the real estate the smoker offers.

[@blakecrawford5101]

Abom Adventures 5-10 is totally perfect on a shorter stick burner. Air movement is key.

[@WreckDiver99]

Looks good. When I do ribs, try for the 3-2-1 method, but usually do 3-2-Sauce...3 hours on the smoke, 2 hours wrapped (I add in apple juice that has had some of my rub dissolved in it. I generally put them wrapped in the oven at 220F since they aren't taking smoke anymore anyway. I then pull them, sauce them and put them under the broiler to get them to bake in a bit. For chicken, I pull when they hit 155F. Per the FDA, the "safe" zone is actually not just temperature, but time as well. To kill the 7-log10 lethality for Salmonella you can cook chicken to 155, and maintain that temp for 44 seconds and be just as safe as hitting 165 for

[@ericwooden7304]

You like dark chicken meat at 150-155?

[@WreckDiver99]

@@ericwooden7304 I pull it at about 150~155, the C/O Heat gets it to 160 no problem...Again, TIME AT TEMPERATURE. That's what kills the bacteria. at 155F it takes less than 2 minutes to kill all the bacteria. I also like my pork at about 130~135, my steaks rare to no more than medium rare, my Salmon and tuna either Raw (LOVE lots of sushi) or cooked rare for tuna (seared for about 1 minute per side for tuna), and medium rare for my salmon (just warm in the middle). OH...and I eat my oysters fresh out of the shell with a touch of tabasco...

[@masterofgarden3472]

Chicken with Lemon grass is also yummy. Some people can't get garlic or lemon grass.

[@johnferguson2728]

Nice Adam, that Grill Gun is nice but a little rich for my blood. I’ve been using a $29 weed burner from Harbor Freight for some time now and works great. Glad you’re back, been missing the machining videos.

[@PhilG999]

I use my Bernzomatic MAPP gas torch...

[@AbomAdventures]

I’ve bought two of those torches (Bernzomatic) over the last year or so and both of them have failed.

[@PhilG999]

@@AbomAdventures Hmm. The ones I have (gave one to a friend for 4th of July fireworks) have to be 15 years old. Maybe the newer ones are Chinesium? Oh BTW you can use a propane tank on a MAPP torch but not the other way around! MAPP will melt the older propane torches.

[@AbomAdventures]

Both of them fail to ignite. I have to light them with a lighter 😂 to use them, but one doesn’t even burn correctly. I shouldn’t have to take that thing apart or deal with customer service. I’ll just use my Grill Gun now, it works.

[@johnferguson2728]

The Greenwood weed burners from HF are definitely very finicky but I’ve learned how to reliably start them with the attached piezoelectric starter. If cost were no object I’d definitely prefer your Grill Gun. Those ribs looked great. Bet your Mom’s proud!

[@ghostrider729]

I enjoyed your vid!! VERY informative nicely presented!!!

[@JohnDoe-xu2vx]

Great looking rig!....So, on longer cooks I take it you have to keep an eye on the temps and add wood if necessary?

[@csnelling4]

Thank Adam👏👏👏👏👍🇬🇧

[@ghostrider729]

Bro, them birds look amazing!!! I like that stick burner!! Good quality construction!! Not a Walmart chargriller!! I got 1, gave it away after 2 cooks!! Too thin on the metal..

[@80redbarron]

See you have a KJ. How would you compare the smoking capability other than the quantity you can cook at once.

[@hulkhuggett]

How are you liking this smoker? I've been checking it out but haven't made up my mind. On my smoker now if I leave the folirebox door open/cracked my fire gets super hot.

[@李先生-k4d]

Interaction between families!

[@1979augistine]

Hmm be looking up a grill gun

[@guymcfillen1579]

I would love to know where you got that pistol tight burner I use a weed burner that's what I like 32 36 in Long do you like my wood charcoal burn out a fence row I thought it was bad until I saw that pistol would love to be able to get one

[@samuelsheff1007]

This ribs look amazing!!! Can a brisket fit on the top shelf?

[@erikwilliams8559]

Just earned a sub brother I own 2 lonestars and I prefer the the relaxed slow time but I also cheat! I have a BBQ guru on both of mine with the fan that blows both ways to maintain temp

[@richlopez4466]

Everything looked great.I noticed you haven't gotten yourself a Lonestar Grillz fire management box yet.

[@RobertKohut]

Mom approved.... :-)

[@stephenwoods4118]

Those are some huge chickens.

[@AbomAdventures]

Just normal size

[@ghostrider729]

Bro, I type as I watch ok!! It's like I'm having a conversation!! It's me sorry!! U gotta a pk grill over there??? I see your big Joe!! Lucky *****🤩

[@jairosendsit8667]

Is that burn on your right arm from the smoker I got a nice one after I got a new grill 😅

[@PaulWattsSpringGunning]

Four fried chickens and a Coke ;-)

[@buckhorncortez]

No dry white toast...?

[@PaulWattsSpringGunning]

@@buckhorncortez ;-)

[@gregory70100]

Buy the fire basket they sell

[@juliewillis6499]

Can t wait to get one of those ribs bones oh brother tasty yummy

[@jonkarg2528]

I know this isn't the right video, but when you did your seasoning of the pit, you mentioned that you were going to mention something about seasoning the outside of your pit? Did you ever do it? if so, what are your thoughts? Nice Pit by the way!

[@AbomAdventures]

I went by their instructions and rubbed mineral oil all over the outside. I had to wait until I used it a couple times though.

[@jonkarg2528]

@@AbomAdventures, thanks. I'm going to be purchasing an LSG. They seem to be the only company with the exception of one that recommends doing that. Love Your Cooks!

[@LL-tk1gn]

Does your smoker leak any smoke around the door?

[@AllenCavedo]

Great vid 😀

[@JohnDoe-xu2vx]

Do you wrap your ribs on the PBC also?....I have not been wrapping ribs on my PBC, just letting them hang till they are cooked.

[@AbomAdventures]

No I don't use that method on the PB. They come out great just being hung.

[@Abom79]

@Maddog worker Check the links above in video description.

[@ghostrider729]

Heat rises BRO!! On my kamado I'll have a grill temp at 250, my dome temp gauge will be off by 75

[@TheDnlnext]

Great video! What's with the od dial caliper logo?

[@aaronpage1822]

Seriously? Go take a look at the rest of his channel.

[@patrickcolahan7499]

Man, that looked so good. Need smell and taste KZbin.

[@jeffreykolikof8222]

Did I miss your seasoning video?

[@-Viceroy-]

I'm hungry! Thicker logs, longer burn, lower temp. (that's what i do when i heat my house with wood. So maybe it might work also in that piece of art Grill you have?)

[@andylong6589]

true, but with smaller splits they combust easier and have a thinner smoke.

[@AbomAdventures]

You definitely don't want bigger logs in there, at least not for me. You want the wood to blaze up fast and burn hot at the correct combustion, and get that good clean hot smoke. Smaller logs for me, even if I have to watch it non stop.

[@leedoss6905]

No chickens or pigs were harmed to make this movie.

[@ghostrider729]

HELL just mix some Texas Pete in with the Sweet baby rays!!!!👌👌👌💞🔥🔥😁

[@erichoff7926]

Looks yummy!!

[@southside.o.g.9331]

The food closest to the fire box will read hotter then the other.

[@mistyrain12]

How cool is that!!,

[@PhilG999]

Those old probe wires are looking a little crunchy! 90­ degree bends are a bad sign. Just my temp and pressure control experience kicking in. And DAMN NOW I'M HUNGRY AGAIN!

[@AbomAdventures]

I’m going to upgrade to some new gear soon, but those have been getting it done.

[@christschool]

That chicken is going to be dry as hell on day 2. I pull mine off at 153 because they will continue to cook after you pull them. 170 means the chicken will probably get up to 180. Remember, FDA recommendation is really a catch all temperature for sketchy meat prep. Most of the chicken you buy in the store is NOT sketchy.

[@cardinalpoints2839]

My chicken skin turns to leather if I cook too low, have you had this problem?

[@justtony21]

when that happens during a slow cook simply turn them skin side down over the coals for just a minute or two to crisp them up. slow smoking will turn the skin to rubber every time.

[@cardinalpoints2839]

Excellent advice, thanks!

[@justtony21]

@@cardinalpoints2839 sure thing. happy cooking. cheers

[@charlesr.9414]

Can you tell us what options you have with this grill?

[@backtoearth1983]

He has a video from about 2 months ago with all the details it's on this channel, should be a piece of cake to find

[@AbomAdventures]

As Toby said I did a full unveil video when I received it. It’s all covered in it.

[@charlesr.9414]

@@AbomAdventures Sweet! Thanks. I've been following the other channel, but only of late started to watch this channel. Keep up the great work!

[@gregdemars2751]

Very large chickens where did you get them from what breed Greg from Minnesota

[@AbomAdventures]

Walmart or Sam’s Club.

[@gregdemars2751]

Thanks for the update 😀 Greg

[@LeadMunitions]

Who the heck is eating all that food😂

[@davidmerullo551]

Aboms catering?!

[@paulbickley658]

Nice Smoker...

[@ratedload4411]

Good Job 👍👍

[@lenaolivetti9366]

Delicious 😋

[@jerrygross4204]

I can taste it already

[@marcocastagnetti7086]

Americans now how to do a b&q back in the UK we can only dream on how these taste like. In the meantime we just have to have are own (ready meal style) . 😢

[@MrYoshiCrazy]

That chicken placement was wacky.

[@pitb0ss]

I'm so hungry, lol

[@masterofgarden3472]

Sorry some people can't eat garlic or lemon grass.

[@bradconard1183]

Real Cooks do not need thermometers

[@ROJO25]

How absurd. Real Doctor's don't need thermometers.

[@carybrown3192]

Hmm let's see,new smoker or 3 months rent?

[@aaronpage1822]

Smoker, aren’t you allowed to get 3 months behind before the eviction notice comes?

[@apexpredator40]

If you’re paying rent and not a mortgage. You need to stick to a Weber kettle

[@sekelio6194]

Why so many wires? What happens to real men Bbqing like me?

[@AbomAdventures]

I’m betting you drive a automobile instead of riding in a carriage pulled by a horse. Technology evolves and makes things better and easier for people.

[@hinds90]

Does "where's my coin dead wife" mean anything to you? Lol.

[@blueovaltrucker]

Looks like a homerun. I like brisket OK but imo overrated. Pork butt/shoulder sounds better hint hint. Also would like to see a steak done on the hot end of that beauty. Enjoy big guy.

[@AbomAdventures]

We have lots of possibilities in store for the new Lone Star 👍🏻🥩

[@ghostrider729]

I'm subscribed!! Send me a rub!!! LMBO!!!!!🤩🤩