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Why not both? Cool creamy coleslaw and seared hot and beautiful sauerkraut

Beautiful smoker! I ordered one couple weeks ago. I was curious, do you season the ash pan? If so, does ash stick to it? Does the oil under it gum up between it and the firebox? In my head, I imagine it would stick to the bottom once it's cold? Thanks for any information!

What's the measurements of the top shelf

Thank you for the information 😎💯

This was so helpful as someone that didn’t know the difference really between smoked and grilled salmon and was just googling to try and figure out the difference so thank you for that and keep up the good work! I subscribed!

Hey brother, I'm about to be getting me a pecos in about a week or so, so I've been looking at different mods. The way you made the baffle plate makes more sense to me. I have been watching different videos and seen a lot of people removing that baffle plate completely, which seems like it gives you a pretty good hot spot right by the fire box. Since you've been cooking with these mods are you able to use 100% of the cooking area? And is there much of a difference as far as finished product from cooking meat on one side compared to the other? Apologize for the questions just picking your brain!

I've got mine running with the baffle plate removed, a stack extension ( I think it's sitting at 32" or 33" total now), gaskets, a different grate for the fire and 6 firebrick in the bottom of the fire box. Next up is some metal for the firebox lid and toying around with the idea of cutting off the stack and adding a smoke collector. My advice to anyone buying one is to examine the welds and fit and finish. Namely, around the door edges. Some of the flat stock on mine where the door meets the bottom is about an 1/8" low. Some of them will have gaps between the flat stock in the top corners. All in all, for the price it's a great smoker.

You lost me at miracle whip, taste like barfed up outdated mayo,

Great modifications 👍🏽👍🏽👍🏽what's the gap measurements of the 2 tuning plates from the plate that's by the baffle?please let me know?

Joe, where ever you are your the man!

I’m working on beefing up the metal in the firebox now. Taking out the baffle plate and opening the smoke throat between. Going through way too much wood

This one looks like it would taste better because she didn't put salmon in it. I love New England Clam chowder the white one but always have to add extra clams and I add white sweet corn.

Wonder why the body isn’t 1/4 as well?

Did you say this is copper? Would you recommend a copper surface for cooking? Do you put it Onan electric stove?

Sauerkraut period

Put a 36-42" stack extension

What kind of wood are you smoking with? I am in a dilemma. Not sure if I should use my pellet or my wood smoker

Looks amazing. What smoker are you smoking on? Is it a pellet smoker

I wonder what the Lone Star Grillz pellet smoker would have done in this contest?

I realize this is 4 years old video but something I don't understand. The reason you go with an offset smoker is to burn wood not charcoal. You have the Weber Smoky Mountain smoker of there is you want to cook with charcoal so why would you burn charcoal in an expensive offset. Space is the only thing I can come up with since the Weber is limited.

What was your temperature when you pulled the chicken off the smoker?

I've got a question can u use charcoal with wood chunks with a special box designed for low and slow off set like that model u have and do u think it would work well?

What do you think about the plate where the heat first comes into the main chamber. I was looking at this smoker at academy last week. And I just don’t know if that plate is a good idea , since it shoots the heat down and then it has to rise up and then go back down to go into the exhaust pipe . Just my opinion. I’ve seen some videos where the plate is grinded off

I remember u bro.... hope ur good buddy

This is not the best way to run an offset smoker. If you stumble across this video, please keep searching. Look for videos that cover fire management.

I don't like sauerkraut at all but I do love coleslaw (depending on how it's made), so the latter is an easy winner for me. I just don't like the "sour," fermented aspect of the cabbage. And there are a lot of vegetables I prefer raw over cooked (carrots, broccoli) and much prefer sweet candies to sour ones. (I also prefer sweet, bread & butter pickles to dill on hamburgers or sweet relish over dill relish on hot dogs/sausages).

Hey Joe, I just discovered your channel. Thanks for the great videos! Since the dry ribs were unwrapped and under smoke longer, did they have more smoke flavor? Just curious.

Been looking at this smoker since they came out. Thanks for the review. I do have one question though, how in the world did you manage to get that awesome smoker up on that deck?

Hey Joe, love your videos man. Looking at picking up one of these smokers myself. I have a Kamado Joe Big Joe 3 but really want to give offset smoking a try. Keep up the good work!

Did you wrap?

Holy smokes how in the world did you get that upstairs?

Have you done a biscuit test on your LSG? If so is there any hot spots. If not can you do a biscuit test video with biscuits on both grates?

I was just asking myself this very same question and I'm so glad I ran across your video. Great job filming this btw - you guys are great Could I make a request? Could you guys do a corned beef vs pastrami comparison? I'm a pastrami guy, maybe because I make it myself (takes a few days). If you're ever around San Francisco, stop by and I'll make you one of my reubens!

Joe's Smokehouse & Bar-B-Que - Sure glad I found your channel today...

Joe's Smokehouse & Bar-B-Que - Excellent looking Steaks!

Do you have the LSG lined with foil?

From all the videos I've watched the lone star pellet grill produces more smoke than a yoder. Wonder why? This was a great comparison video just wish you had a lone star pellet vs Yoder pellet, than you would be comparing an apple to an apple. But still loved this video!

He doesn't use any spices, that's true. But he does use some salt. I don't know this for fact but I believe the pork gets a dunk in a saltwater bath (possibly with some pink salt and brown sugar as well) like many of the old school butcher shops used to do when they sold raw, cured and smoked meats. Those old fashioned preparations are still superior to all the modern injection/heavy rub/black crusted Q so common today for my taste buds. Especially the wet, brown caky "bark" that I see so often. That stuff is just plain gross. Next time try giving it a quick soak (20-30 minutes) in a standard old fashioned wet brine (1 gallon water, 1 c. canning/pickling salt, 1 c. brown sugar, opt. 1 tbsp pink salt) first. remove from brine and pop it on the smoker wet, spritz as needed throughout the cook with 3 parts H2O 1 part cider vinegar. Once you've got a nice, cracking bark set, wrap it in unwaxed butcher paper and set in a pan to catch juices. Pull it when it yields to a temp probe easily but DON'T overcook it to mush. Cut open the wrap, let the steam out and allow it to cool for about 10-15 minutes to stop the cooking process then re-wrap it tightly in fresh butcher paper wetted with the pan drippings/grease and rest it a LONG time, at least 2 hours, preferably longer, using either the warm cooler/towels method or a warm oven if you've got one that will hold 150-170. (you shredded the one in this video when it was WAY too hot) If you get it right it will be porky first, char/smoky second, salty third. You're looking for chunks of meat, not mushy and stringy goop that so many people make. Q it right, then you can season it how you like, sauce it how you like and use it in any recipe. BBQ pork like the olden days. Enjoy!

yummmm looks so delicious im new to your channel

They look great Joe. We use to make an Asian crab pita sandwich. Used those ingredients but with some sauteed veggies - finally chopped cabbage and carrot with a bit of grated ginger. Once cooled, it got all got mixed together with the crab and mayo. Try it sometime Joe!

Great video man! I'm kinda in a "what if" stage in my development, which is leading me to try new things and different takes on old things. I just posted some grilled Turkey Thighs, which were phenomenal! But that got me thinking "hey what if I grill some turkey legs?! Everybody smokes them but I've never seen them smoked". I went looking on youtube and literally I couldn't find ANYONE doing some straight-up grilled turkey legs. Not only did you do grilled turkey legs but you did smoked turkey legs in the same video and compared the two. Loved it brother!

Those turkey legs look delicious!

Looks Amaizing Yummy Thanks for Sharing With Us Mouthwatring 😋 Big Like 👍 See You Around Greetings

Joe, haven't seen you in quite awhile. I hope you're well. Miss your videos.

Hey Joe….Miss you and your content my man, hope you and yours are doing real good! 🙏👊🇺🇸

How does this smoker compare to the old country pesos. I am looking at both and would like your opinion.

It’s pronounced pay-coes Not peecose. Sorry, just a Texas pet peeve of mine. Why’d you have gloves on the entire time?

Waiting on my 24 by 48 now from LSG.

Coleslaw just because I never had it. Had plenty of sauerkraut reubens, I used to live in NYC,

Reuben=. Corned beef, Russian dressing, Swiss cheese, rye, sauerkraut. Rachel= pastrami, thousand island, Swiss cheese, rye, coleslaw. I like the Rachel.