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Unread 03-30-2014, 09:47 AM   #1
mikes1212
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Default Lone Star Grillz Vertical Insulated Cabinet Smoker-For the new Owner

There seems to be a number of us that are new owners of the Lone Star Grills Vertical Insulated Cabinet, and we all have questions and we push forward with getting aquatinted with our new smoker. A group of us hope to use this thread for Q & A of the next few weeks or so.

I have started my first cook and things are not going as planned. Last week I seasoned the grill and everything did go as planned. No issues, problems or unexpected.

This week, I have added meat (6 racks of St; Louise style ribs) to the scenario, and I am having trouble getting temps over 235. I have both 2" vents wide open and now that I have wood chips inside I am noticing a fair amount of smoke coming out from around the upper door. I did notice that the upper door closes and latches very easy, as the lower door had a touch of cushion as the door latches.

I opened the door and took out a screw driver and moved the latch all the way out and closed the door. The same amount of smoke billows from around the door. I tried again and adjusted the latch almost all the way in. No change. Smoke still billows out from around the door. I feel this is why temps are not getting up to where they need to be. With the air intake vents all the open I would expect to be well over 300.

The meat has been on for about 1.5 hours now and I fear that the ribs are not going to be right.

Any advice from the group would be greatly appreciated.
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Last edited by mikes1212; 03-30-2014 at 10:27 AM..
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Unread 03-30-2014, 09:50 AM   #2
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I'm sure you'll figure it out. That looks like one well built fine smoker!
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Unread 03-30-2014, 10:16 AM   #3
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Invest in a guru or stoker.
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Unread 03-30-2014, 10:30 AM   #4
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I'm up to 265 now, 2 hr. and 30 min, into the cook. It's a rain, freezing rain mix out there. I knew it would be raining, but last night I checked on the weather, and we were looking at highs in the low 50's. I jest checked, and they now are saying that we will hit 38.

I think I will be OK, the ribs might have to sit out on the cooker a bit longer then I expected.

Next weekend, I will have to fiddle with the door and see if I can get a better seal.
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Unread 03-30-2014, 10:45 AM   #5
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When my smoker cooled off, I adjusted my top door and it shuts solid with no movement. I think the seals just need to be gucked up before getting a goodseal. I'm going to try no water for some chicken tomorrow. I bought a second ball valve to get more controlled air in. And I'm not going to use water.
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Unread 03-30-2014, 12:26 PM   #6
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ggee, I think that was my mistake, I started with water in the pan! Right after my first post I emptied the pan into a bucket. Bingo! Within 30 minutes, 275! That is where she stayed for the last 1.5 hours.

Well here goes nothing!


The ribs are prepped and rubbed


All snugly wrapped and ready for nap in the fridge.


The LS Vertical is wheeled out in the rain and a fire started. Wheels chucked for safety!


Ribs are out on the counter to warn up a bit before going on


The cabinet has been turned into the wind and we are ready for takeoff!


Two of the racks are cut and lunch is ready!


I pulled them off a little after noon. They are moist and tender, but I have done better! All said, if feels good to have my first cook under my belt and some pretty good ribs for us to eat. Learned a little while I was at it!
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Unread 03-30-2014, 12:39 PM   #7
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Those ribs look good. So after your first cook with the insulated (though still learning), how pleased are you with it? I read the testimonials from Chris' page with someone saying, "If you have heard of cabinets not producing a smoke ring or smoke flavor....IT IS NOT THIS ONE. Period." Do you feel the same about yours?
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Unread 03-30-2014, 02:56 PM   #8
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Hi tsimm, Yes the ribs had a nice smoke ring to them. High marks there, and the smoke was deep into the meat. I give my first cook high marks considering the weather and everything else that went on. I am happy!

Here is a visual of the weather. Picture taken after lunch.


First it poured on me, then when I was out saucing it started to change over to all snow.
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Unread 03-30-2014, 03:01 PM   #9
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Very Nice
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Unread 03-30-2014, 03:04 PM   #10
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No matter rain, sleet, or snow the insulated pulls thru. Glad it worked out. Many more to follow though
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Unread 03-30-2014, 03:35 PM   #11
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Ribs and smoker look great. Glad you figured it out!
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Unread 03-30-2014, 03:42 PM   #12
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What kind of fuel did you use? Are you using wood chunks or chips and how much? I ask because you said the smoke was deep into the meat. I don't have a LS but have a Stumps and I have not been able to get a deep smoke flavor in any meat I cook. I use wood chunks in the charcoal chute and also in the ash tray. It does get some smoke flavor but not enough for me.
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Unread 03-30-2014, 04:00 PM   #13
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There is a lot of mass to heat If the inside of the pit is 40 deg. Plus a pan full of water to start. When it is that cold I recommend a weed burner to heat the walls and grates .
Also try starting without water, I think you will get a better smoke ring dry.

I mess with my fire a lot. I burn in a u shape so if I need to slow the heat down I pull the charcoal basket and pull the coals back from igniting to much.

You can also add water to cool it down.

You will figure it out in a few cooks

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Unread 03-30-2014, 04:32 PM   #14
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Quote:
Originally Posted by eddieh70301 View Post
What kind of fuel did you use? Are you using wood chunks or chips and how much? I ask because you said the smoke was deep into the meat. I don't have a LS but have a Stumps and I have not been able to get a deep smoke flavor in any meat I cook. I use wood chunks in the charcoal chute and also in the ash tray. It does get some smoke flavor but not enough for me.
I used KBB for this cook, but I have a few bags of Stubbs waiting. I placed 5 Fist sized chunks of Hickory on top and along my snake of charcoal in the firebox. I thought the fire build should have been OK as is. One thing I did not mention above, the winds were around 15/20 mph with gusts much higher.
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Unread 03-30-2014, 04:50 PM   #15
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Quote:
Originally Posted by tsimm15 View Post
Those ribs look good. So after your first cook with the insulated (though still learning), how pleased are you with it? I read the testimonials from Chris' page with someone saying, "If you have heard of cabinets not producing a smoke ring or smoke flavor....IT IS NOT THIS ONE. Period." Do you feel the same about yours?
I'm pleased with the smoker! She's a tank! It was easy to get inside and tend to the ribs while cooking. The racks slide out easily and there is plenty of room to maneuver inside. I never looked inside the firebox, after I got her going.

My only problem with this cook was putting water inside.
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