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  1. Thanks for the review Justin…very in-depth! Been looking at this pellet grill for sometime now. Just worry about the smoke flavor. How does the smoke flavor compare to the ceramic-style cookers? BTW, I hate to YT'ers like yourself leave. If many more leave, I'm guessing I wont be visiting this platform as much. Hang in there!!

  7. Thank you very much for making this video. In the market for a backyard smoker and for many of the reasons you mentioned the LSG is at the top of the list. Your rundown of the options you selected was inparticular helpful.
    Much appreciated. Keep up the great content. SUBSCRIBED!🤙🏽

  9. Just ordered mine. Im hoping to get it some time in Oct. Fingers crossed. Ive been toying with the idea of getting a pellett cooker for a few years..Figured Id go with one of the best…I hope the flavor is close to an offset.

  15. Very detailed video. I have a 7yo Recteq 680, It has been a great grill and I've been searching for it's replacement. One thing with some of the newer rectec's is they can hit 700 degrees, one even hits 1000. What I hate about my rectec is auger burn back which happens after nearly every high heat cook (450-550). Only a few pellet grills have a burn pot without the auger in it. Will I spend $3k+ on a pellet grill? Here is what stands out with this grill for me. The ability to use any probe to be the chamber probe (even though I've never had an issue), the thick a$$ steel this beast is made of, and one thing I saw in another video was the level of smoke that came out at 265 degrees. It was similar to my 680 at 180. You got me wondering if I would spend $3k on a pellet grill. Nice work.

  18. I see a lot of unburned fine wood dust or ash that has escaped from below the heat deflector. There’s a good chance that an equal amount will be deposited on the food. Eat it if you like. I don’t. My first pellet pit had this problem. My second one doesn’t.

  28. I am actually quite disappointed with mine.

    1. The expensive cover allows moisture in from the rain.
    2. Components easily rust even if applying oil thoroughly and often.
    3. Pellet ash comes up and gets caked on the right side of the grill grates even if the grill is vacuumed and clean.
    4. The grill was registering 30 to over 100 degrees higher than actual temperature for the first many cooks until Fireboard reset.
    5. Support is practically non-existent and involves emailing the owner and a 25% chance of ever any response.
    6. The owner generally prefers to blame the customer for issues and not stand by the product and make things right even when the customer has many years of pellet grill experience.
    7. The grill cooks very unevenly compared to much cheaper alternatives and lacks a good convection / airflow.

    Perhaps I am the only one with this opinion, nonetheless, it is my strong opinion what's 9 + months of experience with the grill.

  32. You mentioned the lack of smoke on pellet grills, but then never really addressed it on this one. I've owned probably 6 different pellet smokers at this point, and I'm more or less convinced at this point that pellets as a heat source are incapable of producing any meaningful smoke flavor when compared to a real wood fire. I'm assuming this LSG smoker is similar. Am I wrong? I don't know how many youtube videos I watched on the new Weber Searwood finally being "the one" that produced smoke flavor, only to find it to be the same tasteless outdoor oven that all of my other pellet grills have been.

  36. Hope you enjoy your LSG 42" as much as I enjoy mine. I love that you outlined the key features that matter really in-depth. As you said if you have a traditional auger style pellet grill with a burn pot only accessible under layers of steel and grease you know all those issues. The Jamming, the compacting, the fear of backburning, that the most common thing I had to do was just empty the burn pot but had to dig out tons of steel and get grease all over me just to do that simple thing. With the LSG these are non-issues. The removable burn pot and slide feed with super short open auger coil is a GAME CHANGER. Most cleans for me between cooks are simply to pop the burn pop, dump, it put it back in and fire her up! On my GMG pellet grill probably 50% (especially when using certain pellets that taste great like Knotty Wood pellets) of the time if I didn't fully empty the burn pot it wouldn't ignite, back up, then have to dig it all out anyways and waste so much time and of course get greasy, scraped up, etc. SO much easier now.

    The only feature I wish it had was a way to feed wood chunks or splints onto the fire for extra flavor. That's it.

    I'll say their support is fantastic too. My freight deliver people did a number on mine and it wasn't obviously until I uncrated it and the hopper was bent and twisted to hell (impressive to accomplish that on such a beefy smoker) and some paint scratches. No questions asked Chris sent me paint and a new hopper steel massive piece. I swapped the guts over and works and looks great. That's where I also learned how relatively easy it was to swap all the auger and guts out of one to the other, which makes me confident that as long as they sell the parts I can fix this fairly easily forever to keep it working.

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