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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-27-2021, 12:09 PM   #1
mbrass
Knows what a fatty is.
 
Join Date: 04-26-16
Location: The Woodlands, TX
Default Lonestar Grillz Santa Maria

Anyone have one of these? I’m strongly considering.

For anyone that has one...
- What size would you recommend? I’m thinking the 36” is plenty big, but maybe the 48” will give me a place to rest cooked meat. But, does the 48” retain lest heat overall than the 36”? Any reason not to get the 48”? The most I would ever cook at once would be 8 steaks, veggies and maybe a cast iron skillet with something in it
- Is the fold down front shelf a must? It makes adding coals easier, but you could just crank up the shelf.
- Are any of the other accessories a must?

Thanks!
MB


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Old 02-27-2021, 07:33 PM   #2
Hoss
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Join Date: 12-31-09
Location: Hernando,MS
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You can do anything on a larger one that you can do on a smaller one plus you have the extra real estate if you need it.Just my humble opinion.
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Old 02-27-2021, 08:16 PM   #3
gtsum
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Join Date: 08-30-03
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Certainly go with 48 imo. Cost isn’t that much difference and more room to maneuver over live fire cooking is always better IMO


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Old 02-27-2021, 09:24 PM   #4
Eads Ranch
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Join Date: 03-30-17
Location: Austin, TX
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I received my call from LSG that my 36" Santa Maria Grill was going into production and I did I want to make any changes. Cant wait for the next call to come pick it up.
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Austin and Cypress Mill, TX
Home: MAK 1⭐️, Shirley 24x36, Coyote gasser, Blackstone 36, and Blackstone Pizza Oven
Ranch: LSGIVC, Disc-It, Cajun Fryer 4 gallon, and DCS gasser.
Gifted to son-in-law: Assassin 48
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Old 02-27-2021, 09:34 PM   #5
mbrass
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Join Date: 04-26-16
Location: The Woodlands, TX
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Quote:
Originally Posted by Eads Ranch View Post
I received my call from LSG that my 36" Santa Maria Grill was going into production and I did I want to make any changes. Cant wait for the next call to come pick it up.

Was there a reason other than cost that you went for the 36”. How long did you wait before getting the call?


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Old 02-27-2021, 09:37 PM   #6
Eads Ranch
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Just thought the 36 was big enough for my needs. I think it was 4 weeks since I ordered it. I may regret not getting the 48 later but if so I'll drink my through the pain.
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Randy
Austin and Cypress Mill, TX
Home: MAK 1⭐️, Shirley 24x36, Coyote gasser, Blackstone 36, and Blackstone Pizza Oven
Ranch: LSGIVC, Disc-It, Cajun Fryer 4 gallon, and DCS gasser.
Gifted to son-in-law: Assassin 48
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Old 02-27-2021, 09:46 PM   #7
mbrass
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Join Date: 04-26-16
Location: The Woodlands, TX
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Quote:
Originally Posted by Eads Ranch View Post
Just thought the 36 was big enough for my needs. I think it was 4 weeks since I ordered it. I may regret not getting the 48 later but if so I'll drink my through the pain.

Gotcha. Not too bad of a wait! These cookers look awesome


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Old 02-27-2021, 11:35 PM   #8
JAKs Q & brew
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36" is not really enough room for 8 steaks, veggies and a cast iron in my opinion. You can always squeeze it in, but I find, especially with live fire cooking where you are burning down splits, more room is always better.
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