Issue with the Lonestar Grillz Pellet Smoker

[RoadRunner18]

Hi, I am new here, I’m thinking about getting an LSG pellet smoker and wanted to hear your thoughts.

1. How have you liked it so far? How does it compare to your offset?
2. In terms of flavor, how close does it come to the offset experience?

Hello Kev91,

I have had my LoneStar Grillz 20 x 42 pellet smoker since 2022.

I have owned 3 Traeger Pellet Smokers and a Custom Pitts & Spitts Maverick 2000 pellet smoker. I have not seen or heard of any pellet smoker that puts out the smoke volume that the LSG puts out.

This is in part to the Fireboard controller that is utilized on the LSG, and a patent pending burn pot design allowing a mix of hot burning pellets and smoldering pellets that give it its smoke profile.

Additionally, the LSG has a short open center auger that enables you to burn pellets AND small wood chips at a 50/50 mixture. Recommend you use the wood chips sold by LSG. I use a 50/50 mix of pellets and wood chips (hickory or oak) with every cook. Since you are burning actual wood, you would expect a more robust smoke profile and taste.

Another thing that affects the smoke profile and taste are the types of pellets you use. For most flavors I only use LumberJack Pellets (hickory, competition blend, fruitwood), with the exceptioni of the Pecan Pellets made from real pecan shells. These Pecan Shell Pellets are made by "Smokin Pecan." Nothing I have used to date beats that smoke profile and taste.

You also asked how it compairs to an offset. I cant answer that because I never saw reason to own an offset. If you look at cooks and evaluations of the LSG cooker on YouTube, you will see many, many reviews that will tell you the same things I just did.

I use my LSG at least 3 times a week, and have smoked 18-22 lb briskets, pork shoulders, pork butts, ribs of pork and beef, chicken, beef roasts, pork belly and cured Bacon, and I still get an impressive smoke ring and smoke flavor.

Now, Having said all this, earlier this year I had a problem with pellets getting into the electronics housing area of my LSG. After Contacting Chris, the owner of LSG, he informed me of some issues with the auger motor housing experienced during the height of COVID era , as a result of supply and demand. He sent me a bracket and two mounting screws that seems too have fixed the issue. If you buy new, you should not have this issue.

In summary, I am thoroughly satisfied with the cooker, smoke profile, taste, and customer service i have received from LSG. So much so I bought one of their Santa Maria Open Fire Grills to complement my smoker.

I hope this helps you out!

Steve

 

[Kev81]

Hello Kev91,

I have had my LoneStar Grillz 20 x 42 pellet smoker since 2022.

I have owned 3 Traeger Pellet Smokers and a Custom Pitts & Spitts Maverick 2000 pellet smoker. I have not seen or heard of any pellet smoker that puts out the smoke volume that the LSG puts out.

This is in part to the Fireboard controller that is utilized on the LSG, and a patent pending burn pot design allowing a mix of hot burning pellets and smoldering pellets that give it its smoke profile.

Additionally, the LSG has a short open center auger that enables you to burn pellets AND small wood chips at a 50/50 mixture. Recommend you use the wood chips sold by LSG. I use a 50/50 mix of pellets and wood chips (hickory or oak) with every cook. Since you are burning actual wood, you would expect a more robust smoke profile and taste.

Another thing that affects the smoke profile and taste are the types of pellets you use. For most flavors I only use LumberJack Pellets (hickory, competition blend, fruitwood), with the exceptioni of the Pecan Pellets made from real pecan shells. These Pecan Shell Pellets are made by "Smokin Pecan." Nothing I have used to date beats that smoke profile and taste.

You also asked how it compairs to an offset. I cant answer that because I never saw reason to own an offset. If you look at cooks and evaluations of the LSG cooker on YouTube, you will see many, many reviews that will tell you the same things I just did.

I use my LSG at least 3 times a week, and have smoked 18-22 lb briskets, pork shoulders, pork butts, ribs of pork and beef, chicken, beef roasts, pork belly and cured Bacon, and I still get an impressive smoke ring and smoke flavor.

Now, Having said all this, earlier this year I had a problem with pellets getting into the electronics housing area of my LSG. After Contacting Chris, the owner of LSG, he informed me of some issues with the auger motor housing experienced during the height of COVID era , as a result of supply and demand. He sent me a bracket and two mounting screws that seems too have fixed the issue. If you buy new, you should not have this issue.

In summary, I am thoroughly satisfied with the cooker, smoke profile, taste, and customer service i have received from LSG. So much so I bought one of their Santa Maria Open Fire Grills to complement my smoker.

I hope this helps you out!

Steve

Hi Steve,

Thank you so much for taking the time to share all of that — it’s really helpful to hear your firsthand experience. I’ve been watching a lot of the same videos on YouTube and thinking along the same lines, so your detailed feedback really adds perspective.

I especially appreciate your comparisons, insights on smoke quality, and the pellet/wood chip mix — that’s great info I hadn’t fully considered. It’s also reassuring to hear how LSG handled the auger issue; that kind of customer support says a lot about the company.

The smoke profile you described sounds great, and it’s clear you’ve really put your LSG to good use. I haven’t owned an offset myself, but I know the comparison always comes up — I’m curious how big the gap really is between the LSG and a traditional offset in terms of flavor and results, if anyone has tried both. I’ve also been looking at the Franklin Pit, but the idea of managing a fire for long cooks isn’t exactly appealing.

– Kevin

 

[02ebz06]

Additionally, the LSG has a short open center auger that enables you to burn pellets AND small wood chips at a 50/50 mixture. Recommend you use the wood chips sold by LSG.

Another thing that affects the smoke profile and taste are the types of pellets you use. For most flavors I only use LumberJack Pellets (hickory, competition blend, fruitwood), with the exceptioni of the Pecan Pellets made from real pecan shells. These Pecan Shell Pellets are made by "Smokin Pecan." Nothing I have used to date beats that smoke profile and taste.

You also asked how it compairs to an offset. I cant answer that because I never saw reason to own an offset. If you look at cooks and evaluations of the LSG cooker on YouTube, you will see many, many reviews that will tell you the same things I just did.

To add to your comment about chips, LSG chips are smaller than chips you would get elsewhere.
Greatly reduces a problem with chips causing an auger jam.

As for YouTube reviews, I am skeptical of pretty much all of them.
You don't know if they are sponsored by the manufacturer of the product they are evaluating.

I also use LumberJack pellets.
Are they the best? Don't know, haven't tried all of them.
I'm happy with them, never had a jam.

 

[Kev81]

To add to your comment about chips, LSG chips are smaller than chips you would get elsewhere.
Greatly reduces a problem with chips causing an auger jam.

As for YouTube reviews, I am skeptical of pretty much all of them.
You don't know if they are sponsored by the manufacturer of the product they are evaluating.

I also use LumberJack pellets.
Are they the best? Don't know, haven't tried all of them.
I'm happy with them, never had a jam.

Any type of Heat issues in the winter or issue with the Ignitor?

 

[02ebz06]

One other thing, it is a hungry beast and loves pellets.
Did a brisket in winter and it used about 38lbs in a 13 hour overnight cook.
Summertime isn't as bad.
Don't know if fuel consumption is any different with chips and pellets.

 

[02ebz06]

Any type of Heat issues in the winter or issue with the Ignitor?

Nope, igniter has been flawless.
I think the design will keep it going a long time.
The igniter is NOT in the burn pot as with other smokers.
I think that is what leads to their failure, exposure to continual high heat.
The LSG method is to blow air over the igniter and into the burn pot.
The hot air ignites the pellets. Slick idea.

The metal is so thick you really don't notice fluctuations.
There is the constant heat loss as mentioned earlier about high pellet consumption.
I have bought a welders blanket to throw over it this winter.
Hopefully that will reduce consumption some.