Rotisserie Turkey Hits DIFFERENT On The Lone Star Grillz Santa Maria!

[@27rochester]

Great video, always enjoy your content. Your guidance has helped me a ton with my kamado joe cooks over the years. Would love to see you do a rotisserie hog/piglet cook on the LSG Santa Maria. Thanks!

[@user-ho1yn6ms7y]

@2:25 “Looks good, that’ll catch” as its already a roaring pyre 😂

[@JohnnyBrunet]

Fantastic video James. Very helpful, the turkey looked absolutley delicious and the santa maria seems like it would be a ton of fun to play around with.

[@AbrahamCollins1786]

James, I had always wondered why you didn't like cast iron accessories for your Kamado Joe as much as I have. Turns out, it's because I live in Arizona where there is minimal humidity and no rust troubles here! Love your content, my man. Keep it up.

[@SmokingDadBBQ]

I would feel different if I was your neighbor for sure

[@Bob-bo8ik]

@@SmokingDadBBQ I live in Scotland. Guess how I feel about cast iron outside.

[@SmokingDadBBQ]

@@Bob-bo8ik I think I am starting to think the same way lol

[@DrBar-B-Que-nx2ye]

Awesome to see and hear your thoughts on the Santa Maria. Have been looking forward to a closer look video ever since this grill appeared in the background a few months ago. Lone Star certainly does make some spectacular grills.

[@edgewater210]

James, I would like to thank you so much for posting this video. You did a great job of explaining the advantages of a Santa Maria Grill and the Turkey looks fantastic. I wanted to take a bite out of the screen. LOL!

[@SmokingDadBBQ]

Thanks so much

[@gfoster3434]

Thank you for posting videos on your santa maria cooks. I enjoy your content and appreciate your thoughts and suggestions. I should receive my LSG santa maria in a few weeks. Can’t wait! Look forward to seeing more of your videos on the sm. Love to see how you cook a beef rib roast.

[@SmokingDadBBQ]

Thanks and congrats on your new grill

[@smokingtarheel3003]

That cook looked like a ton of fun, James, and well worth the effort. The leg of lamb would be a great Santa Maria project or a prime rib loin for the New Year!

[@SmokingDadBBQ]

love it thanks

[@kmbbmj5857]

So excited to see your Santa Maria style grill. Can't wait to see some brisket or a whole hog (ok, maybe a whole piglet). I don't have that level of skill, but for those who do, I think it beats the flavor of any other style, even the offsets.

[@PBP20DD]

Nice review mate, l like your videos on smokers and temperature control systems and wireless temperature probes, I enjoy and subscribe to you, because I think you give your honest opinion about BBQ products and not just a sales pitch, keep up the good work, big fan from Australia 👍✌😋

[@SmokingDadBBQ]

Thanks, will do!

[@M4ttNet]

Glad you're loving your LSG Santa Maria. I definitely regret not getting a rotisserie on mine, going to have to ping them to see if I can order it and add it on after the fact when I get some extra money to burn on it. Love my 60" LSG Santa Maria. I've had one occasion to use quite a bit of it, probably filled up about 3/4ths of it, maybe a bit more mostly with something like 6-10lbs of tri tip and a bunch of chicken breasts (maybe a third thing I don't remember, was cooking a lot of things). Had about 12 adults over in total and had soooo much left over food. Probably could've fed 40-60 people. I ended up using my meat slicer to slice down a trip tip and some chicken to lunch meat and it was absolutely the best lunch meat I've ever had. The adjustable cooking greats are simply a game changer. I totally agree about doing a Santa Maria with wood as your primary flavor fuel. Why not (other than fuel costs as you outlined). Just adds so much. With that said I disagree with your pellet hate. Though it might not convert you to the flavor of a pellet grill but I love my LSG 42" and I'd love to see you give it a try. Right now I have a Workhorse 1975 offset, a 60" LSG Santa Maria, a 42" Hestan Gas Grill, a gas pizza oven, a gas blackstone 36" (got for like $220 at walmart, cheaper than the covers for nearly other cooker so a no brainer), and a LSG Large Insulated Cabinet Smoker. When I got the cabinet I also had a Kamado Joe Jr for a while but gave it up since it felt like too much overlap of a high efficiency charcoal + wood chunk smoker. I love the flavor of every single one of them for different reasons in combination with convenience. Though of course I love the offset flavor better I do love my pellet grill flavor as well unlike you. I actually prefer it with little to no pellet tube also since even with one full pellet tube I found it added too much dirty smoke, maybe half a tube or usually I just go without for the light cleaner smoke flavor. I use Knotty Wood pellets and my favorite is probably the infused ones, adds a little touch. A family member who also smokes with pellets knew the flavor of the pellets were something a bit more without knowing I used anything different. So I do think there's something there if not massive. The convenience of my pellet smoker for the little bit of clean smoke flavor is unmatched. In particular the LSG is a game changer for me. With it's fully removable burn pot from the outside, I can dump the burn pot for a fresh cook in about 20 seconds or less. Barring the occasional deeper clean (which is true of any smoker of course) I can literally get something smoking on that thing with again that 20 second cleanout and maybe a 10-20 second grate scrub if I need it, maybe 30-60 seconds to fill the pellets with it's massive hopper. Either I use the built in fireboard to track it or my meater (which I really dislike and have issues with, getting my RFX wireless probes in a week, hope they have better build quality and connection range etc) and the phone app and web app are simply phenomenal. That's pretty much it. I can cook as long or as little as I want. An hour or two or 20+ hours like my last brisket that I ran slow to get extra smoke. I mean that convenience can't be beat by any other smoker I have. Including the offset, the cabinet, or even when I had my joe jr, also a gas grill with a pellet tube as well which will just layer on the dirtier smoke and none of the clean smoke anyways. Many people swear by the LSG adding in extra smoke flavor than other pellet grills (that don't have wood assist). That might be true since I love the flavor, though I like my GMG's flavor too. To me a wood assist pellet smoker is mostly pointless for my use case at least. If I need to add wood chunks every 30 minutes or so I'll just use my offset. Really wish you would stop your crusade against pellet grills since I enjoy your content and think you have great videos, different isn't always bad and yeah maybe give the LSG pellet grill a try. Possibly a touch more flavor and with the extra easy cleanouts it's a whole new level of convenience that gives you the option to smoke when you would otherwise not on any other smoker... and isn't that part of the whole thing, to enjoy more smoked meats more often?

[@samacc2536]

Yumm. I think I kinda was able to smell and taste it from over here because now I’m hungry haha! Lamb on open fire is awesome!

[@richrico9783]

Can’t wait to try it on my Santa Maria. Looks delish. I did opt for the stainless steel grill. It cleans up good and less maintenance.

[@SmokingDadBBQ]

i have some fomo after the fact now on that choice ... but i can upgrade after the fact and might end up doing that

[@JustGrillingandChilling.]

Thanks James… another Sunday starting off right with another SDBBQ video. Like many others have said, your content is just what we backyard griller/smokers want and need. This Santa Maria unit is very tempting…. Hhmmm….. thanks for sharing your experiences!!….👍🏼👍🏼

[@SmokingDadBBQ]

Thanks. I am tempted in the future to see if I could built this into my kitchen as I think I would use it more

[@JustGrillingandChilling.]

@@SmokingDadBBQ If it will get you to use it more often, please do !!…. I have been (very seriously) kicking the tires on LSG “El Patron”… the exchange on the $$, freight and duties kind of “hurt”, but those costs aside, just the process of getting it here (Ottawa area) is kind of daunting…. May end up with the Primo XL (the SUV of grills/smokers as you call them….) you showcased recently …. If you ever consider offloading yours, lemme know… thanks again for all your work here. 👍🏼👍🏼

[@aaronbrown534]

Love it James!! Thank you for all you do for your channel and followers!!

[@SmokingDadBBQ]

My pleasure!

[@billfreeman685]

The drippings on the ambers also adds to the live fire taste.

[@SmokingDadBBQ]

For sure

[@davidpremont219]

I’ve been waiting to see a video with the Santa Maria. Loved it! Would love your opinion on whether the experience plus flavor profile is worth the cost, space, time, etc given your offsets/kamados, etc.

[@SmokingDadBBQ]

i need to solve the wood costs... its good... but the space (i can manage) and fuel costs (i spent nearly the cost of a steak on wood cooking a steak) is my biggest hold up at the moment

[@ScottysBackYardBBQ]

i do my turkey on my weber rotisserie so good. that lsg pit looks awesome

[@SmokingDadBBQ]

Rotisserie is awesome on birds. Thanks

[@wesleydrew9242]

That turkey looks great. I vote for doing a small pig on your Santa Maria grill next.

[@SmokingDadBBQ]

Love it

[@ransomcreech3995]

Hey James! Doing turkey research right now for Thanksgiving next week. I know you typically favor dry brines but see you’ve added a wet brine as well. So is your formal rec to do both? Wasn’t sure if there was any danger in over seasoning or salting. Thanks!

[@jeaubain]

Looks amazing! I think I will give this a try real soon!

[@SmokingDadBBQ]

Hope you enjoy!

[@richardgray1601]

Genuine question: I’m looking at installing a pre-cast wood fired oven in my outdoor kitchen as I do more roasting than grilling but am intrigued with the Santa Maria. I want some solid live fire flavor but can only commit to one direction. Can I get solid wood fired flavor with the wood oven with a Tuscan grill? Or is the Santa Maria a better option long term?

[@JoeGoble]

Man that thing looks fun to cook on!

[@SmokingDadBBQ]

It’s almost too hot in summer but it’s a blast. Really gets people involved when you’re using it too which is fun

[@nathanveldman1232]

Rotisserie vs spatchcock smoked? Flavour wise, what's your opinion, and others on here? I smoke my turkey and it's quite moist. May try the rotisserie method next.

[@SmokingDadBBQ]

kzbin.info/www/bejne/bmbImot-hJd_mbc This is the test side by side of the two that convinced me rotisserie is the way to go

[@stevefowble]

James, I think you nailed that turkey and I believe you already know what the next rotisserie protein will be but I vote for a small pig. 🐖

[@SmokingDadBBQ]

I am leaning pig as well. Thanks for helping confirm

[@Keith80027]

I remember back a few years ago you saying you didn't like turkey because it was dry. You did master the process on how to make a moist turkey on your KJ. I live in the Colorado mountains and 95% of the wood is pine so I would have to import oak from over 500 miles or more away. What was that brand of wood you use? Looks like it is prepackage and shippable. I going to make a couple of turkey breast with bacon weave on top after dry brining for a few hours. Happy Thanksgiving to you and your friends. You seem to have no problems getting people to come over to eat, so go for a pig! I have only three related family members in the area that sometimes attend my cooks. They find other things to do after committing to a dinner. They cancel after I had thawed and started the brining process last month.

[@richardpowell8065]

If you did a salted buttermilk brine, do you use salted butter or unsalted for the injection? Thanks!

[@SmokingDadBBQ]

i originally used non salted but the last year or two i have gone with salted and have yet to cross the over seasoned line yet so i would do that

[@tenorGJ1]

May I ask when you pulled the protein? Were you waiting for the white meat to reach a certain particular or the dark and if so, what temp before you pulled for resting? Thank you for the video.

[@SmokingDadBBQ]

i pull about 5 degrees below where i want it... so when the dark was 159 i didn't wait much longer to get the bird off as it was practically done and would carry over cook to 165

[@CharlesBurnsPrime]

How is the open-fire flavor different than use of a komodo with different quantities of wood?

[@SmokingDadBBQ]

It’s the same when I added real wood coals from my fire pit but a lot more space. I am having fun but not 100% convinced it doesn’t something I can’t do yet other than way more

[@Baron-Ortega]

What about a brace of ducks?

[@dr.g7980]

Great video James! Do you like this Santa Maria rotisserie turkey more than your kamado rotisserie turkey?

[@SmokingDadBBQ]

They are pretty comparable. Clean wood is nice but fuel cost is a lot for that. For ease of use I would do turkey on the Kj but this was just an excuse to practice a rotisserie cook for something larger I can’t do on the kj

[@CoolJay77]

That sure turned out great. I've done that, minus the buttermilk. It tasted amazing. I've got to give the buttermilk brine a try. I divide my injections, some for after removing from the heat, as quite a bit of the butter oozes out during cooking. EDIT A suckling pig would make a nice video.

[@SmokingDadBBQ]

Love the idea of the pig

[@gregzeigler3850]

When I do chicken, I soak it overnight in milk and it does lock in the moisture...

[@SmokingDadBBQ]

I like buttermilk with some salt added for the same reason

[@michaeljaldo1]

Pig or lamb yes please 🔥

[@praetorxyn]

Would you use that same brine ratio for a turkey breast? I'm going to try to find a fresh turkey breast this year, as our local places only ever have frozen ones that have been in a solution. Sam's might have fresh, but I'm not holding my breath. Closest Costco is 2 hours away.

[@SmokingDadBBQ]

Yes same

[@normmilavec690]

If you could only pick 3 grills....what would they be? I want to get into an offset or gravity fed...but currently have pellet grill, kamado, and Blackstone.

[@SmokingDadBBQ]

Kamado for all things general (pizza, steaks, mid week cooks etc) offset for brisket, ribs and or larger capacity crowds and then maybe a portable drum / WSM for tailgating / camping etc to take the fun with you if you’re into that sort of thing

[@briandaffern5108]

A whole lamb, Greek style would be awesome. You need to find a wood supplier and order a a face cord of mixed hard wood. I think when burning an open fire like that, wood species will not have a huge effect on the smoke flavour, and buying bulk wood is going to be much cheaper then Fatados.

[@SmokingDadBBQ]

Yes the cost is a little self inflicted. I do need an affordable supply of wood for less money

[@marc-antoinehaddad7226]

Thanks for the content. I feel like the sound of the video was a little off. Cheers

[@SmokingDadBBQ]

thanks, not sure whats up.. not hearing anything on my computer but will double check everything for my next upload

[@jrfh22012]

How is it a “dry brine” if you’re using liquid (buttermilk)?

[@SmokingDadBBQ]

I put text to correct my mis speak

[@rickobrien7961]

Was that a BGE in the background.

[@SmokingDadBBQ]

Yep. Doing a which kj accessories fit the egg video

[@thomasmoshier3920]

I was considering adding an indirect smoker to my bbq arsenal. After watching the Santa Maria, now I’m not so sure. My best bbq has always been with a rotisserie and an open fire. Do you have a preference James?

[@SmokingDadBBQ]

Rotisserie and open fire for sure … basically hill country bbq. Lots of pros … but also some cons. The fuel cost and effort and space are not nothing for some people … most people I like it… I have not yet completely justified it yet though between my offset and kamados. Kinda like the pizza oven … sure it’s better pizza but how much better for what cost? I am having fun playing but this was to help me decide if and when I do a trailer offset if I would want to add a Santa Maria and I am not 100% there yet

[@thomasmoshier3920]

Exactly. The Kamado gives you the best of both worlds. The only downside is the size of cooks. Even with the “Big Joe” you need something bigger if you’re feeding a big family with lots of friends. And the Kamado does makes great Pizza. I’d love to see you do a head to head Santa Maira vs indirect on a bigger cook. We all value your opinion.

[@matthewmcinnis9368]

I have 1 question my friend: How did you get this unit into Canada?

[@SmokingDadBBQ]

They helped connect me to an importer that took care of all the messy paperwork. It took a week or two but was less painful than I thought

[@matthewmcinnis9368]

@SmokingDadBBQ that's awesome to hear. A few years ago I had jbeen looking at Lone Star products but was always confronted with the "crossing the border issue". Glad to know it's now a possibility. Was there a "Duty Fee", if so how much?

[@dennis9358]

will my Oklahoma Joe Judge work like this?

[@Bob-bo8ik]

GOAT.

[@SmokingDadBBQ]

Between that and pig

[@Bob-bo8ik]

@@SmokingDadBBQ A goat pig cross?

[@wolverinegnr]

What injection gun are you using?

[@SmokingDadBBQ]

i found it on amazon i think its called the spit jack

[@jerryspringer4953]

Was that a big green egg?

[@SmokingDadBBQ]

Yes doing a kj accessories that fit or not test … and going to try a double indirect brisket

[@emmgeevideo]

I would have loved to be a fly on the wall to see the look on Smoking Mom's face when Smoking Dad said, "Honey, guess what? We're getting a huge new grill!"

[@SmokingDadBBQ]

You don’t need a good imagination to picture it 😂

[@gerardocruz9604]

I'd like to see you do a baby piggie or a baby goat

[@SmokingDadBBQ]

Love it thanks

[@markroach69]

That looks like a fun and amazing cook. I say do a whole hog on there.

[@challengeadvisory4840]

I have a joe with lots of accessories for 3/4 years great system to set up and leave, good food. Bought a Argentinian Grill with Brasero, cant leave it for more than 5 mins, only cook with embers, food is night and day different from Kamado Joe, I will always love the Joe, but taste wise doesn't hold a candle to the taste of the Argentinian!

[@SmokingDadBBQ]

100%

[@BrisketMedic]

Awesome set up for sure. Let’s see a suckling pig

[@paulhaney2226]

Goat would be amazing

[@SmokingDadBBQ]

Love it

[@GregRocheleau]

Yay, first view.

[@SmokingDadBBQ]

🎉

[@kellyklotz1744]

Try a pig 🐖

[@SmokingDadBBQ]

Love it

[@CharlesBurnsPrime]

You often speak of airflow vs. a komodo grill, but you have only used komodo grills which have much of their air bypass the coals. Why not test a Kamado Komodo, which as far as I know is the only komodo which forces 100% of the air through those coals?

[@SmokingDadBBQ]

I asked to review one and they said there was an owner 6 hours from me I could drive too for a video and I wasn’t interested

[@gonzoducks8]

I'm also voting for a suckling pig.

[@SmokingDadBBQ]

thanks

[@dank9288639]

greek style goat

[@SmokingDadBBQ]

Love it

[@dank9288639]

@SmokingDadBBQ I forgot to mention you can get them at the costco business warehouses.

[@soumynonareverse7807]

Why Pig? If I'd ask anyone what they like the most about pork its usually the ribs. Why not get a hogs rib cage and save the legs for a different cook.

[@SmokingDadBBQ]

i wonder how i would truss just the cage and balance it

[@soumynonareverse7807]

@@SmokingDadBBQ same as a bird I guess? Don't asado grills sometimes have 2 racks to secure meat in between? Same as the rotisserie basket of a KJ. Or the same way you did the spareribs on the KJ short while back.

[@Food-Fire-and-Featherboards]

Your pizza oven was La Piazza so you know who they are. They are literally in your back yard too and have a few Santa Maria and Argintinian grill options. And they are Canadian. And you are Canadian. Why you are testing a US product that is half the quality is beyond me....

[@SmokingDadBBQ]

How is a hand made grill half the quality of something imported from China?

[@JustGrillingandChilling.]

Wrong…. You should take the time to look into Lone Star Grillz. All their cookers are made to order; handmade; and use top quality components. I agree with James, supporting North American made over products made in China.

[@Food-Fire-and-Featherboards]

​@@SmokingDadBBQIt's a local company right in your own backyard man. And don't play the made in China card. Show me everything in your house that isn't. I can already see all the rust starting on your kit. You have to opt for stainless grates, which you wish you did, and you also have to opt for a thicker steel firebox. Mine will out last yours easily, and that aside, I can't believe you picked a US manufacturer over a Canadian neighbour, (especially with how they will be treating Canadian imports over the next 4 years. I know that is hindsight only realized now, but still, I am disappointed to see you opt for a US company....)

[@Food-Fire-and-Featherboards]

​​@@JustGrillingandChilling.I have. They're good. That that is beside my main point though.

[@SmokingDadBBQ]

@@Food-Fire-and-FeatherboardsI have lots of made in china products including this phone, my laptop my Kj and my knives so I am not someone who gets caught up in country of origin. I am aware they make one, so does charcoal chariots which is also imported and more recently hand crafted ones are coming from bog line which I would have heavily considered if I was doing it again. This was ordered nearly a year ago. The election or rumours of imports has nothing to do with my decision. I’ve owned a La Piazza oven and choose something different. Glad you enjoy your oven from them. I disagree with you LSG is half the quality … but we’re each free to make our own choices on which companies we support