This video displays the sheer capacity of the 24" x 84" Lone Star Grillz Trailer Pit. 18 slabs of ribs and 18 smoked sausages! #dskigrillz #lonestargrillz #offsetsmoker
Like the color on those ribs Dski, sure they went over well at the event. I want to see you make your own sausage, home made is so much better, and you save a bundle in the long run. When you hang your own on them hooks the feeling is totally rewarding.
I loved my LSG also but I'll be honest. You'd crap your pants if you saw a Shirley Fabrication in person. When I laid eyes on a Shirley and the little details in the build quality I sold both my LSG 24*40 and my Yoder.
Wow!!! I bet! I remember when making my decision looking at Shirley Fab. I bet that’s an awesome rig!!! Don’t make me question my purchase, My wife will kill me if I get another smoker…lol
@@DskiGrillz hahaha I know what you mean. My wife freaked out when I wanted the Shirley 2 years after getting the LSG. But once I drove her an hour away to someone that had one locally she saw exactly what I was talking about. The Shirlet bots overbuild everything. I don't even see how they make money with all extra details and extra material they use. Take for the example. My fenders wouldn't dent if I hit them with a sledge hammer. Heck the evenstainless shelf is thick thick material.
I’ve already shot a video where I did an up close look but haven’t shot a cooking video yet. I will post the up close sometime this week. Great question. Been tied up with the 1975 Workhorse Pits the last few weeks.
I didn't see the exact one but I purchased from Amazon and this one looks very similar. www.amazon.com/Beewarm-Sprayer-33-82-Ounce-Cleaning-Solutions/dp/B07Q7ZH16M/ref=sr_1_28?crid=2IQ9MOK27XC2Y&keywords=bbq+spritzer+sprayer&qid=1655658714&sprefix=BBQ+spritz%2Caps%2C106&sr=8-28
I have a 500 gallon pit similar to your but I could barely get the smoker flavor I want. I have smoked with oak, cherry, apple ,hickory.I was told that these smokers don't produce a ton of smoke flavor like a 1000g offset. what do u think?
@@steelcitybullyz1726 I haven’t experienced a lack of smoke flavor and wish I had a 1,000 gallon to compare to. What treat it must be to cook on that baby!
Hey Dea., most people put the butter and brown sugar down 1st and put the meat side down on top of it. I noticed you put the butter and sugar on the back side of the ribs. What is your theory behind this? (* Saw you Saturday but didn’t get to speak🙏🏼 *)
Hey Rev, By placing the butter and brown sugar on the backside, it penetrates the back of the ribs then as its heated, oozes down to the top side. This gives you flavor thru and thru on the ribs! Sorry I didn’t see you!
Good day young man. Any thoughts about pellet smokers? I’m leaning toward the Traeger timberline XL mainly for the ease of set the temp and let it go. Please reply pros/cons in your opinion.
Hello Lois. I have very little expertise in pellet smokers but many of my friends own Rec Tec grills and aware by them being the best. I will do some research and see what I find though. I’m wanting a pellet smoker my self for ease of use but it’s definitely not in the near future.
@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor
@@DskiGrillz Smokefire. The flavor it puts out tops anything on the market. I’ve had food off Traegers, Louisiana, Pit Boss, Green Mountain (have one) and Smokefire. The Weber tops all in flavor
I bought it from Amazon, check it out. www.amazon.com/Agri-Pro-Enterprises-Iowa-751374834011/dp/B003IL6CSM/ref=sr_1_10?crid=3TDM5VECA26OV&keywords=bbq+sprayer+bottle+for+smoker&qid=1660407353&sprefix=bbq+sprayer%2Caps%2C95&sr=8-10
great video as always. meat looks delicious. would love to see a video of how you serve them up or package them for catering event. do you cut them or drop them off whole.
For events I cut them prior to serving. If the event is on a large scale I will cook them, let them rest and vacuum seal them for freshness. The day of the event I will load them in foil trays to reheat then cut them for serving. Hope this helps.
@@fisherofmen9941 I store the meat on a foil tray with a lid the night before. The next day I put them in the trailer and transport to the event. Once on-site I fire up the smoker a few hours in advance and reheat at around 225 to 250!with the lids still closed. Hope this helps.
Thanks. I generally use 21"x13" foil trays and with the ribs already cut , I cover them and get the smoker up to 250- to 300 degrees. They turn out nicely that way and right before serving I remove the lids and let the smoke roll over them one final time! Good stuff!!
@@DskiGrillz I have 8 I was going to buy another last week..my wife said NO..I told her let make a deal u buy no more shoes I want buy another grill...lololol
I couldn’t say as I’ve never cooked on a reverse flow smoker. I’ve heard great things from them though. Hopefully someone will chime in that has experienced both. Great question!
It just makes me laugh when I see the capacity of that rig. You didn’t even use the grill or the warming cabinet. You could feed an army with that thing.
I know...It's crazy! I had a large catering event this past Thursday and we able to get sixteen 23 x 13" trays in the vertical smoker. I also got three more trays in the warming oven. This trailer is stocked with capacity!. Happy Fathers Day!
@@MrIowahawks77 I agree. I sometimes get extremely beat down after these types of cooks but I truly enjoy it so I push on..Thanks as always for checking out the video!
@@DskiGrillz you do such an amazing job and inspire me To keep trying to get bigger and better. Thank you for always sharing your videos. Do you still use your ole hickory. Did a graduation a week ago. I was tired for a week after
@@MrIowahawks77 I haven’t used it in months now. I have to slow down and give it some love. It’s a wonderful smoker. I’ve been really caught up with the offset smokers as of late.
