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They convinced me to buy a smoker: LSG 20x36

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    They convinced me to buy a smoker: LSG 20x36

    I've cooked 5 or 6 briskets this summer on the Weber kettle - trying to get my technique better. A couple times I took brisket to lunch meetings when we had clients from out of town. It was a major hit, so much that one of my clients actually asked if we could host (and I could cook BBQ for) their fall operations meeting. It's a win for them because it saves them money, and it's also a big win for us because normally no vendors would be part of this meeting.

    My business partners pointed that if a bigger/better smoker would help make this a success, it's a no-brainer. And considering the value of this client, they are right. Could I do brisket, chicken, pork and sides for ~20 people with the kettle and the PK classic plus my assorted propane cookers? Yes, but I think a real smoker will probably work better and also look more impressive. And it's a new smoker. So I did a bunch of research and decided on the Lone Star Grillz 20x36.

    Based on the 2-4 week lead times, I'll have 4-6 weeks to practice before the big meeting. Needless to say, I'm pretty excited. It's great to have all the resources here - all you experts get ready for a round of newbie questions in the near future.

    #2
    Make sure you have your protections lined up with your company, or your client's. Just in case. You're getting pretty close to catering, regulations and liabilities.

    Comment


    • radshop
      radshop commented
      Editing a comment
      That's a good call, thanks. Their CEO has become a good friend over the years and should have no problem signing a liability release - he really wants to do this. I would only cook the hot foods and let cold sides be store-bought. But thanks for the heads-up. If it looks sketchy, I won't do it (but I'll keep the smoker).

    • EdF
      EdF commented
      Editing a comment
      Good stuff!

    #3
    Do that, and GRILL ON my man, I love grilling for people, usually I gotta do ribs a couple times I’ve summer for ppl

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      #4
      Yup, they made you do it. The evidence is apparently clear. Isn’t it exciting with MCS & things just fall in yer lap easy like. We are all happy for you. 🕶

      Comment


        #5
        That’s awesome. You’re gonna love that LSG.
        Are you getting the newly designed one or the barrel type?
        If you have any questions please feel free to ask either here or pm. As I have their 24X36 offset.

        Comment


        • radshop
          radshop commented
          Editing a comment
          It's the new design. Thanks for all the info you share here.

        #6
        Congratulations!

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          #7
          I'd get the 20x42. There is only $100 difference. Bigger=better. I watched the video. Solid piece of gear. Fairly even temps throughout. I was concerned with the stack pulling from the bottom that it would not be even. Obviously well thought out beta tested.

          Comment


          • radshop
            radshop commented
            Editing a comment
            If I had a bigger patio, I would have got a bigger smoker!!

          #8
          Right choice on the grill

          Comment


            #9
            Congrats. It's gonna be a lot of fun.

            Comment


              #10
              More Smoker, More Parties, More Friends!

              Comment


                #11
                Excellent choice of grill, you're gonna be a happy camper with that LSG!

                Comment


                  #12
                  Congratulations! I recently saw some YouTube videos with LSG smokers and they seem to be allstars. Did you get any add-ons? Looking forward to seeing your cook.

                  Comment


                  • radshop
                    radshop commented
                    Editing a comment
                    I got the gas assist to push through the dirty smoke and into clean smoke faster so I can minimize annoying my neighbors. Also got the internal grill pan. I don't know to what extent this might become my go-to for grilling, but it looks like a good option.

                  #13
                  Following on the point EdF made about catering regulations/liability, that problem has worked itself out. It will be more like 15 people instead of 20-25, which means I can have them at my house (near the office) for a meal. It's not mandatory attendance, and it's just me cooking for friends, not "catering". I'll work at home that day so I can monitor the cook, then they will come over late afternoon when they are ready to wrap up.

                  But it's a good point for me to be aware of. Now that our clients have tasted my BBQ and like it, I have a feeling they will continue wanting me to bring it on a smaller scale to working lunch meetings like I did this summer. When that happens, I'll provide an alternate order-in menu for anyone that doesn't want my food and make it clear that this is just me sharing with friends, nothing more.

                  Comment


                  • EdF
                    EdF commented
                    Editing a comment
                    A few years back, my wife and I hosted about 30 of my colleagues who were on an annual bike trip for lunch. Pulled pork and smoked chicken, and sides. But it was a similar setup in our back yard. Leftovers went to the NYC office, and there was a group of about 20 finishing them off a few months later. Worked great.

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