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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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03-28-2015, 09:42 AM | #796 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Send an email to them and they will answer any question you have. I asked close to a dozen questions before I ordered mine. Couldn't be happier! |
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03-28-2015, 09:49 AM | #797 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Nothing comes close to cooking on pure wood. Stick burners in my opinion put out the best tasting bbq. Having said that, this smoker will give you some really awesome bbq without sacrificing too much. I went from wsm to this and it gives the same flavor profile as a drum/bullet type smoker. Every time I fire it up for a cook, family and friends wait in line for me too cook them briskets and butts. It must be good |
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03-29-2015, 08:40 AM | #798 |
On the road to being a farker
Join Date: 03-23-15
Location: Olathe, KS
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Darkoozy,
Thanks for the reply. I don't use 100% wood in my offset, but I use laround three 12-14" 1/3rd splits of usually post oak or hickory, sitting on top of a big bed of Royal Oak USA lump from Wal-Mart. I light the pit with a 3/4 full chimney of lump, dumped in the far corner next to my air inlet. I use a half sheet or full sheet pan full of water under my grate, sitting on top of my tuning plates. Takes about 30-45mins to get up to 225-250, then holds there for at least 3 hours, then I have to add more lump (and a bit more wood if meat temp is less than 165) I am assuming since I am cooking with splits on top of lump, using a water pan, that the LSG would be very similar since it uses chunks on top of briquettes? Only difference I can see is the vertical configuration, and the insulated cabinet? Thanks for the help. I figured with 53 pages of LSG thread, I would get a bunch of replies on taste profile, since I cannot be the only person moving from a stickburner (or lump and stick) to an LSG? Thx! Jason |
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03-29-2015, 11:15 PM | #799 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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The vertical configuration is awesome for heat management and you get about the same temps throughout the cabinet. The insulation is great for holding temps, fuel conservation and allows you to cook all year round. You won't be disappointed...glad I can help! |
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03-30-2015, 12:04 PM | #800 |
Full Fledged Farker
Join Date: 03-25-14
Location: Dallas, TX
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I can't do an apples to apples yet because the wood I cooked with in my stick burner was pecan....and I've tried only apple and hickory chunks in the IV.
I made a brisket and jalapeno sausage yesterday. The texture of the bark and tenderness and moisture was pretty awesome, but I don't think I like Hickory more than pecan. I gotta cook another brisket with pecan to really compare. Having said that, with the sleep I get back from not having to keep the fire going in the stick burner....I am totally OK x100 with what the LSG puts out. Really fine BBQ!
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Jose's Stuff: LoneStarGrillz Insulated Vertical (Natalia) / Weber 26.5", Performer Deluxe, 22.5" OTG, Smokey Joe / Green Thermapen / ThermaQ |
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03-30-2015, 12:53 PM | #801 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-30-15
Location: Beavercreek, Ohio
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I'm in the same boat. Been using a cheapo offset horizontal cooker for the last several years and looking to move up to bigger/better version of that. I've been researching possible replacements, including the LSG horizontal models but after finding and reading this thread I'm now thinking of going vertical.
To be honest, I just thought all smokers needed the care and feeding I give mine when cooking but now that I know better I love the idea of getting some sleep during those long cooks. I may be wrong but I don't think I could get that level of hands-off with a horizontal no matter how well made. Anybody here made to the move from horizontal to vertical and regret it? |
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03-30-2015, 07:29 PM | #802 |
is One Chatty Farker
Join Date: 08-22-14
Location: Broken Arrow/ ok
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Ok guys, I need some advice. I am going to call Chris tomorrow, but I wanted the advice of the brethren. I am just not getting that long of cook times with my lsg vertical cabinet. Today was only my 3rd cook on it, but I am going through charcoal like crazy. I did cook 150 lbs worth of pork butts today, but I went through 30 lbs or so of charcoal in around 11 hours. I do cook with water in the water pan and I also use a guru with a 25 cfm fan. I am using fire bricks to create a s shape with the charcoal and wood as you can see from the picture of my charcoal basket from this morning. It was rolling strong for a long time today, then at about the 10 hour mark, I opened it up to see all the charcoal had been burned up. Am I missing anything here?
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03-30-2015, 07:43 PM | #803 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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03-31-2015, 07:44 AM | #804 | |
Knows what a fatty is.
Join Date: 01-06-11
Location: Conroe, Texas
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Thanks Chris |
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03-31-2015, 11:10 AM | #805 |
Full Fledged Farker
Join Date: 03-25-14
Location: Dallas, TX
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OK, so far I'm pretty happy with everything I've smoked in this guy...except for ribs. For some reason I can't get ribs to have the right moisture. I've been cooking between 250-280 normally...so not much temp variance. In my stick burner, they are really juicy every time, but I also normally cooked at 275-350 over there...not sure if the high temp would be a factor in a juicier rib. Could it maybe be that I'm not letting them cook long enough and the fat simply isn't rendering? I let them go for right at 4 hours this morning...which I would think is enough time for spares.
I'm guessing it's also because wood contains moisture whereas charcoal does not and the little wood chunks just don't cut it in that area. I've been cooking dry with no water, so I sincerely hope that is the culprit. I've been mainly focused on learning how much fuel I use and how to control temps. With no water, I think I pretty much have it nailed down after 4 cooks. With water, however, is my next step to master. I need me some juicy ribs out of this beast!
__________________
Jose's Stuff: LoneStarGrillz Insulated Vertical (Natalia) / Weber 26.5", Performer Deluxe, 22.5" OTG, Smokey Joe / Green Thermapen / ThermaQ |
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Thanks from:---> |
03-31-2015, 11:48 AM | #806 | |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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I never cook with water on my WSM and get juicy ribs all the time. I'm guessing you didn't have water in your stick burner either. If you're cooking the same time at a different temp, you're going to get a different result. You need to adjust one or the other. |
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03-31-2015, 12:07 PM | #807 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Do you foil your ribs?
I cook ribs all the time with water, at much lower temps (225 ish) and wrap in foil. I also tend to stick close to 3-2-1 as a guideline for spare ribs, and end up with fall off the bone moist ribs everytime. |
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03-31-2015, 12:18 PM | #808 | ||
Full Fledged Farker
Join Date: 03-25-14
Location: Dallas, TX
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I'm just going to practice this week with ribs only until I figure it out. If it's just a matter of adjusting time, that will be just fine with me and I hope I just goofed and pulled them off too soon. I'd hate to HAVE to resort to water and/or foiling.
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Jose's Stuff: LoneStarGrillz Insulated Vertical (Natalia) / Weber 26.5", Performer Deluxe, 22.5" OTG, Smokey Joe / Green Thermapen / ThermaQ |
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03-31-2015, 12:57 PM | #809 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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04-02-2015, 12:17 AM | #810 |
Is lookin for wood to cook with.
Join Date: 11-02-14
Location: Scott, Louisiana
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Tic Tac
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