Lone Star Grillz Vertical Insulated Cabinet Smoker-For the new Owner
- Thread starter mikes1212
- Start date
darkoozy
is Blowin Smoke!
18lb prime brisket probed tender after 16hours at 205. It was fairly thick. I was using a full water pan smoking at 225 for the whole cook.
darkoozy
is Blowin Smoke!
Memorial day pr0n
Here's results of memorial day cook. It was my second run with the smoker...Enjoy the meat pr0n
Brisket
Baby back ribs
Bacon wrapped jalapenos and pork shots in the smoker
Bacon wrapped jalapenos and pork shots
Here's results of memorial day cook. It was my second run with the smoker...Enjoy the meat pr0n
Brisket
Baby back ribs
Bacon wrapped jalapenos and pork shots in the smoker
Bacon wrapped jalapenos and pork shots
GrillsGoneWild
is one Smokin' Farker
Did you smoke the brisket at 225 and what wood chunks did you use?
darkoozy
is Blowin Smoke!
Yes, the entire cook was done at 225. I pretty much use hickory wood only for meats. Wood chunks about the size of your fist.
darkoozy
is Blowin Smoke!
Thanks! I think I have the hang of things now...and my grill cover finally came in, just in time for Texas rain...
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clweed
Knows what a fatty is.
I have been cooking without a Guru, but i broke down and bought the CyberQ. I had a 10 cfm fan that I used, open 100% until reaching 225 then open 50% for the remainder.
This was my first cook with the guru and I will admit it was a little easier to control.
Started with less than 20 pounds of lump
I started the fire with a weber cube
Here is the Cybercook graph of the cook, I couldn't figure out how to scale it down so I had to take screen shots
Top red line is the pit probe set at 225
Bottom 3 probes were brisket and two pork butts, the temp on the three meats were within 2-3 degrees throughout the entire cook until I wrapped .
This was my first cook with the guru and I will admit it was a little easier to control.
Started with less than 20 pounds of lump
I started the fire with a weber cube
Here is the Cybercook graph of the cook, I couldn't figure out how to scale it down so I had to take screen shots
Top red line is the pit probe set at 225
Bottom 3 probes were brisket and two pork butts, the temp on the three meats were within 2-3 degrees throughout the entire cook until I wrapped .
darkoozy
is Blowin Smoke!
I tried the IQ120 and did not like it either, and quit using a stoker for a while. Then I noticed a ton of bbq pitmasters were competing with the guru attached to their smokers. I decided to take another gamble and man does it work better than the IQ. I really recommend it to anyone who wants to complete the "set it and forget it" experience in bbq. I trust it so much, I rarely look at my maverick during the cook anymore.
darkoozy
is Blowin Smoke!
Wow, nice temperature control. Now I want one just for the science piece. I thought I was geeky. Nice work!
Bucking Good BBQ
Found some matches.
LSG Vault
Well, I have had my vault for 3 weeks. Trial and error on it the first 2 times I played with it. But now I got fire bricks, a GURU, no rain for this weekend, and the great postings on fire control on this thread. Im excited to give it a whirl this weekend...I have a comp next weekend so I have to get it figured out.
Great posting guys!!!!!
Also want to add the GREAT support from Chris....his customer service is Top Notch
Well, I have had my vault for 3 weeks. Trial and error on it the first 2 times I played with it. But now I got fire bricks, a GURU, no rain for this weekend, and the great postings on fire control on this thread. Im excited to give it a whirl this weekend...I have a comp next weekend so I have to get it figured out.
Great posting guys!!!!!
Also want to add the GREAT support from Chris....his customer service is Top Notch
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darkoozy
is Blowin Smoke!
Good luck, and let us know how it went.
DaveAlvarado
is Blowin Smoke!
Got an unexpected bonus from work.
Now the tough decision...pay off some bills, or call Chris...
Now the tough decision...pay off some bills, or call Chris...
darkoozy
is Blowin Smoke!
I use the middle 2. Top one is about 5 degrees hotter and the bottom too close to the water (steam).
darkoozy
is Blowin Smoke!
Pics of the cook, if you get a chance...
jrben1
Knows what a fatty is.
Did you call Chris?
mikes1212
Full Fledged Farker
Greetings! It's been a while since I have posted. Been away visiting Normandy France, Nijmegen Belgium, Luxemburg, Bastogne, and Munich Germany.
I did fire up the cabinete for the first time in about 3 weeks. I did a 12 lb brisket, 2 Butts, 4 racks of beef ribs, a bunch of sausages, and 3 dozen ABT's. The entire cook went really well and everything but a couple of pounds of the pulled pork was gobbled up by evenings end.
Here are the pork butts before going on. I did not cook them in the pan, they went right on the grate.
I did fire up the cabinete for the first time in about 3 weeks. I did a 12 lb brisket, 2 Butts, 4 racks of beef ribs, a bunch of sausages, and 3 dozen ABT's. The entire cook went really well and everything but a couple of pounds of the pulled pork was gobbled up by evenings end.
Here are the pork butts before going on. I did not cook them in the pan, they went right on the grate.
