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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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04-20-2014, 04:19 PM | #121 |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
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First Cook
Smoked some loin backs yesterday and everything went well. I love this cooker.
After reading about temp problems I decided to approach it a little differently. I started with 4 gallons of cold water in the water pan. The ambient temp was 47 degrees. After dumping a full chimney of lighted briquettes in the firebox, I added a small log on top of the lighted coals. I think it helped the cooker come up to temp faster. Log Boost.jpg After adding the lighted briquettes, it took one hour for the cooker to come up to 225 degrees, which is where I like to cook. This was with both air intakes open. I added the ribs and the cooker came back up to 225 with both vents open very nicely. I then tried switching over to the BBQ Guru with a 10 CFM fan, but the Guru could not hold temp unless I opened the other air intake. After the food warmed up I could close the other air vent and the Guru took over nicely. I think Chris is right - a 25 CFM fan would work better. Other than that, everything was great and the ribs were perfect.
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Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
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04-20-2014, 04:33 PM | #122 | |
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! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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04-20-2014, 08:03 PM | #123 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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I ordered a 25cfm yesterday in anticipation of needing more air. I already have a 10cfm that I use for my wsm. I am pretty sure the size of this sucker calls for more air movement to keep the fuel going efficiently. I even contemplated getting 2 fans, as the guru will let you double up with a fan splitter.
My smoker should be delivered tomorrow, and have to wait till next weekend to play with it. Hope it doesn't rain... |
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04-21-2014, 07:15 AM | #124 | |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
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Enjoy.
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Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
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04-21-2014, 08:51 AM | #125 | |
Knows what a fatty is.
Join Date: 01-06-11
Location: Conroe, Texas
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04-21-2014, 09:02 AM | #126 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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By the way, I'm still loving my pit! See my avatar!?!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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04-21-2014, 09:38 AM | #127 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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One approach that I use on my WSM--assuming you've got your fan hooked to one intake and still have a ball valve on the other, open up that ball valve until you get within 25 degrees or so of your target temp, then close it off and let the fan stoke you the rest of the way and maintain your temps. I do that on my WSM, I have a PartyQ that I use to hold temps, but I run all vents wide open while I'm getting up to temp, then close everything off and let the fan keep things working.
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04-21-2014, 04:25 PM | #128 |
Knows what a fatty is.
Join Date: 01-06-11
Location: Conroe, Texas
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I would be happy to offer advise to anybody weather they bought a pit from me or not. Glad your enjoying your smoker, that's probably my favorite stick burner configuration for the back yard.
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04-21-2014, 04:33 PM | #129 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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04-21-2014, 04:36 PM | #130 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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04-21-2014, 06:31 PM | #131 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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I also used an 8 lb sledgehammer on mine!
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Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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04-22-2014, 03:35 PM | #132 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Yeah, after cooking on a horizontal offset for many years the vertical design is way more efficient and the amount of food that I can get on there is SCARY!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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04-22-2014, 04:38 PM | #133 | |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
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I do see where the 25 CFM fan will regulate temps better then the 10 CFM, so I will have one on order soon. The addition of a second ball valve does help. I used mine full open on start up, but left it fully closed for the rest of the cook.
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
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04-22-2014, 09:34 PM | #134 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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its here!
ok! I am now the proud owner of the Lone Star Grillz Vertical Insulated Smoker. Try saying that 10 times really fast...
It was delivered today, and holly crap was it fun! (can you sense the sarcasm) The crate was twice as large as the smoker, and didnt quite fit on the lift gate of the freight truck. What we did was quite unique and a little suicidal to get the crate onto the lift gate and safely on the ground :) I highly recommend this to be a 4 man job (we were 3 including the freight guy) LMAO On with the adventure....Rolled (or should I say "pushed like mad" up the driveway) the crate into the garage (had one car out). You will need the space of one vehicle to begin the tear down of the crate. The "packaging" was incredible and the smoker arrived in pristine condition. I truly commend Chris and the Lone Star Grillz team. And, yes, they do go nuts on the nails. Took me and a friend an hour to get it into a position where we could roll it off the crate. That was almost as fun as pushing it over plywood to the backyard (glad the wood held up and didnt split in two). I used little pieces of the 2x4 blocks, from the crate, to make a make-shift ramp to gently roll the smoker off the crate. I am SOOOOO glad I had the wheels upgraded. Anyone planning on buying one should get the 8" wheels or "you aint moving this sucker" anywhere. The trip to the backyard was just as fun. We re-used the plywood used to build the crate to roll it across the front yard all the way around the back of the house to the back yard patio. The smoker is too heavy to roll freely across the lawn, and the recent rain didn't help. A friendly neighbor saw how much fun we were having and offered to help, you'll need it. The trip to the back yard took a good 20 minutes. Then came the unwrapping of the gift. I must say, the wrapping is top notch and protected the smoker very well. Unwrapping took another 20 minutes or so before I was able to hug her...LOL...Nuts I know... Overall, this sucker is built like a tank. The 2" ball valves must weigh 4 pounds each, and bigger than freakin softballs...Awesome build quality and craftsmanship. My compliments to Lone Star Grillz!!! I cant wait to fire it up this weekend if the weather behaves, but seems like it will rain...Not very happy...(dont have a covered patio, something I regret when I built this house! I wont do that again!) In any case, this was definitely an experience I will remember, like the time I "dropped" an upright piano out of a truck onto the pavement in Highland Park Dallas LOL....and yes, it smashed to smithereens I will post pics and such when I season it and cook on it in the weekends to come...stay tuned |
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04-22-2014, 10:41 PM | #135 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Sounds like it was an adventure you had. I would love to come see it when you get to smoking.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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