Lone Star Grillz

10/26/2026

Game day just got a whole lot smokier. 🔥🧀

We loaded up a cast iron skillet with ground beef, Mexican chorizo, Velveeta, pepper jack, Rotel and fresh jalapeños, then let the El Fuego Trio work its magic over charcoal and indirect heat. Rich, cheesy, smoky, and gone in about five minutes flat.

▶️ Watch the full cook: https://youtu.be/HI3Y9KlElqo
🔥 Check out the El Fuego Trio: https://lonestargrillz.com/collections/pellet-smoker-grills/products/el-fuego-trio

🧀 LOADED TEXAS SMOKED CHORIZO QUESO
🌡️ 250–275°F indirect | ⏱️ 45–60 min | 🍽️ Serves 8–10

🛒 INGREDIENTS
• ½ lb ground beef (80/20)
• ½ lb fresh Mexican chorizo (raw, not cured)
• 12 oz Velveeta, cubed
• 8 oz shredded pepper jack
• 1 can (10 oz) Rotel with green chiles, undrained
• 2 jalapeños (1 diced, 1 sliced for garnish)
• Up to ¼ cup whole milk (only if needed)
• Fresh cilantro, chopped
• Tortilla chips for serving

👨‍🍳 HOW TO MAKE IT
1⃣ Fire up the El Fuego Trio with charcoal.
2⃣ Brown the beef and chorizo in a 12" cast iron skillet over direct heat until 160°F. Drain the grease.
3⃣ Move to indirect heat. Add the Velveeta, pepper jack, Rotel and diced jalapeño.
4⃣ Stir as it melts, adding milk a little at a time if you want it looser.
5⃣ Smoke at 250–275°F for 30–45 min, stirring every 10–15 min, until smooth and bubbling.
6⃣ Top with cilantro and jalapeño slices.
7⃣ Serve straight from the skillet with chips.

🔥 Pro tip: Keep it on gentle indirect heat and stir often so nothing scorches. Go easy on the milk so it stays thick enough to load up a chip.

10/23/2026

Where there’s a will, there’s a way! 💪🔥 When your new Lone Star Grillz smoker needs to go up three stories, you bring in a crane! Now that’s dedication!

10/21/2026

Still handmade right here in Texas, one at a time! 🇺🇸🔥

We take pride in building every smoker that leaves our shop. American made, built to last.

10/18/2026

Texas Eggs on the El Fuego Trio. Hard-boiled egg packed in seasoned beef and breakfast sausage, wrapped in bacon, smoked at 275 and finished with BBQ sauce. Cut one in half and you'll see why these don't last long at a tailgate.
Watch the cook: https://youtu.be/4TZQ-Okji1c
El Fuego Trio: https://lonestargrillz.com/collections/pellet-smoker-grills/products/el-fuego-trio

SMOKED BACON-WRAPPED TEXAS EGGS (makes 6-8)
Ingredients:
6-8 large hard-boiled eggs, peeled
1 1/2 lbs ground beef
1/2 lb breakfast sausage
1/3 cup panko breadcrumbs
2 tbsp Worcestershire sauce
2 tbsp BBQ seasoning
16-24 slices bacon
BBQ sauce
Green onions or chives
Directions:
1. Preheat your smoker to 275°F.
2. Mix the beef, sausage, panko, Worcestershire and BBQ seasoning.
3. Flatten 4-6 oz of the mix into a patty, set an egg in the middle and work the meat all the way around it. Seal it good.
4. Wrap each one with 2-3 slices of bacon, one lengthwise and two around.
5. Give the outside a light dusting of BBQ seasoning.
6. Cook right on the grates at 275°F until the bacon renders and the meat hits 165°F.
7. Around 155°F, brush them down with BBQ sauce.
8. Let the sauce set, pull them and rest a few minutes.
9. Top with green onions, slice in half and serve.
What are you smoking this weekend?

10/16/2026

We've been building offset smokers for a long time, and this one's different.

The Hybrid Offset lets you cook on real wood, on pellets, or both at the same time. Pick whatever fits your cook. It's got 2,428 square inches of cooking space, slide-out grates, and like every pit we build, it's handmade here in Texas.

Check it out here: https://lonestargrillz.com/collections/pellet-smoker-grills/products/24-x-48-offset-hybride-smoker

Questions? Give us a call or send a message.

10/14/2026

It’s Hump Day! Another batch of Lone Star Grillz products getting finished up and ready to head out the door!

Built right here in Texas, one at a time. 🇺🇸🔥

10/09/2026

New video is up! Full walk around of our new 24” x 48” Offset Hybrid Smoker.

We go over the smoker from front to back, how the hybrid system works, and all the features we built into it.

Run it as a traditional wood burning offset, run it on pellets, or run both at the same time in the same firebox. Two patent pending designs and built from the ground up right here in Texas.

Watch the full video here:
https://youtu.be/1BX2XVKsC_w

Introducing the **Lone Star Grillz 24" x 48" Hybrid Offset Smoker**...

10/05/2026

Can’t decide between an offset or a pellet smoker? Why choose?

The Lone Star Grillz 24” x 48” Offset Hybrid Smoker gives you BOTH in one package.

🔥 True stand-alone offset smoker
🔥 Stand-alone pellet smoker
🔥 Or run wood AND pellets together at the same time — in the SAME firebox

This isn’t a pellet grill with an offset box added to it. It’s a true offset smoker and a true pellet smoker engineered into one pit.

🌎 World’s first TRUE Offset Hybrid Pellet Smoker
📋 Two patents pending
🇺🇸 Made in the USA

One smoker. Three ways to fire it.

Learn more 👇
https://lonestargrillz.com/collections/pellet-smoker-grills/products/24-x-48-offset-hybrid-smoker

10/02/2026

Smoked Philly Cheesesteak Sliders 🔥

This cook puts the El Fuego Trio to work from start to finish. We smoke thick-cut ribeyes low and slow over pellets, sear them over hot charcoal, then load them onto Hawaiian rolls with peppers, onions and plenty of provolone before finishing everything over indirect heat.

Smoke. Sear. Bake. All on one pit.

🎥 Watch the full video:
https://youtu.be/c1xooCrmRUc?is=Ksh344-44dIDBubU

🔥 El Fuego Trio:
https://lonestargrillz.com/products/el-fuego-trio

RECIPE

2–2½ lbs ribeye steaks
Lone Star Grillz Texas Fusion Seasoning
1 large green bell pepper, thinly sliced
1 large sweet onion, thinly sliced
1 Tbsp olive oil
2 Tbsp butter
1 Tbsp Worcestershire sauce
12 Hawaiian rolls
10–12 slices provolone

Garlic Butter:
3 Tbsp melted butter
½ tsp garlic powder
½ tsp dried parsley

Smoke the ribeyes at 250°F until they reach 120–125°F internal. Cook the peppers and onions in cast iron with olive oil, butter and Texas Fusion.

Sear the ribeyes over hot charcoal for 45–90 seconds per side, finishing around 135–140°F. Rest 10–15 minutes, slice thin and roughly chop. Combine with the peppers, onions, butter and Worcestershire.

Slice the connected Hawaiian rolls horizontally. Layer with provolone, steak mixture and another layer of provolone. Replace the tops and brush with garlic butter.

Cook over indirect heat around 350°F, loosely covered with foil for 7–10 minutes. Remove the foil and cook another 5–8 minutes until melted and golden brown.

10/01/2026

Big, little, or small—we’ve got an off-road package to fit them all.

From our smaller pits all the way up to the big boys, add the mobility you need to take your LSG beyond the patio.

Built tough. Built to cook. Built in Texas.