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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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03-08-2018, 11:22 AM | #16 |
Got rid of the matchlight.
Join Date: 01-30-18
Location: Kansas City
Name/Nickname : Ken
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I agree with the seasoning of the new pit as well as cooking a few easy things like chicken, turkey and sausage before the long cook of a brisket. The seasoning is important but so is learning fire management with your particular stick burner. I got a 20" Horizon Classic last September and have used it multiple times each week since and learned so much about fire management at different temps. I am still learning and experimenting but feel I have my foot on a rock going forward now that I have some basics down. And with the cost of brisket these days, even Costco or Sam' Club, you want to be in the best position to succeed. Best of luck with whatever you decide to do.
Ken |
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03-08-2018, 11:57 AM | #17 |
is One Chatty Farker
Join Date: 09-07-15
Location: NJ, exit 9
Name/Nickname : Fred
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Oh yes....start your stick burning journey off easy with some butts and or chickens. You will need to find out the temp that your smoker likes to run at. Brisket is too expensive to learn on.
Congratulations and best of luck!! |
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03-08-2018, 11:58 AM | #18 |
Full Fledged Farker
Join Date: 07-20-16
Location: Middleburg, Florida
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Shirley Fabrication F 24 x 36 / XL BGE / Several Weber Kettles / 36" Blackstone |
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03-08-2018, 12:33 PM | #19 |
Found some matches.
Join Date: 02-14-18
Location: Sykesville md
Name/Nickname : Aaron
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Thanks for all advice. Might christian with a butt & a walmart bristket. That way i will only be out $35-$40 if my cook ****s the bed. I plan kn using the warmer/oven to dry out my wood while i am cooking. Now i need to find a wood guy in maryland, lol. Not 100% i recall
reading on LSG’s site that i need to season it for 3-6 hrs so the paint can dry or seal? Hopefully i’ll get a list of instructions when my grill arrives. |
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03-08-2018, 01:16 PM | #20 |
Full Fledged Farker
Join Date: 01-30-17
Location: Huntsville, AL
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When my cooker was delivered I was out of the country for work. It sat in my 130 degree garage for 5 weeks before I fired it up. The paint around the FB/cook chamber still looks great. No signs of bubbling or splitting. Definitely run it low at first.
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03-08-2018, 01:36 PM | #21 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
__________________
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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03-08-2018, 01:57 PM | #22 |
On the road to being a farker
Join Date: 03-11-15
Location: Grand Prairie, TX
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I seasoned my LSG per the instructions Chris has on his website. I spent a day keeping the temp right at 250 wit no food in the cooker. It gave me a chance to learn how the cooker drafted, how big a fire was needed to maintain 250, and how much of the intake to keep open. One other thing I learned is that my post oak was not as seasoned as I thought it was. Some pieces burned well while others were little more wet.
All in all I am glad I spent that day just watching the fire and drinking a couple of beers while learning the cooker. It was time well spent and definitely set me up for success on the first cook after the seasoning. But the most important thing is after that day I had confidence in my skill with the cooker. Today he pit looks good as new and I can easily control temperatures although the sweet spot seems to be right at 275. You'll love your LSG.
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LSG 24x48 Offset, 36" Circle J Fab fire pit grill, Kamado Joe Big Joe |
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03-08-2018, 02:01 PM | #23 |
is one Smokin' Farker
Join Date: 07-22-13
Location: Old Church, Virginia
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Doesn't your first cook have to be a fatty? I thought it was mandatory ;)
__________________
Shirley Fab 24x70 trailer "Irene" 2 Weber performers 1984 Weber 22 Weber 18 Smokey Joe Weber Genesis Gasser Superfast Red Thermopen Old Church, Va |
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Thanks from:---> |
03-09-2018, 12:09 PM | #24 | ||
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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This:
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Season it as Chris describes, low and slow for several hours (the instructions will come with it) and then play around learning your pit. If you have any tuning plates, you are going to want to adjust those to the way you want to smoke. Some try to get even temps everywhere, others like different temp zones so they can do low and slow and Hot and Fast at the same time. I bought a bunch of cheap, canned biscuits and spread them around to look for hot spots. Play with bringing the temp up to 300* and then getting it back down to 225* without losing your fire. Better to learn that now than in the middle of a cook that got away. This pit will last for generations if you take a little effort to take care of it. Lots of time for those SRF briskets next time.
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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03-09-2018, 09:39 PM | #25 |
Found some matches.
Join Date: 02-14-18
Location: Sykesville md
Name/Nickname : Aaron
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Definitely have no intentions skipping the seasoning process. After waiting 12 weeks, 3-6 hrs spent protecting my 4,600 investment will be a breeze. Plus it gives me an excuse to literally do nothing but drink beer & play with fire.
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Thanks from:---> |
03-10-2018, 07:25 AM | #26 | |
Full Fledged Farker
Join Date: 07-20-16
Location: Middleburg, Florida
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Quote:
The only reason we buy these pits is to "do nothing but drink beer & play with fire". Great Q is simply a byproduct.
__________________
Shirley Fabrication F 24 x 36 / XL BGE / Several Weber Kettles / 36" Blackstone |
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Thanks from:---> |
03-10-2018, 03:16 PM | #27 |
Knows what a fatty is.
Join Date: 02-15-18
Location: Meridian, ID
Name/Nickname : Big T
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So was my second, and third, and probably my forth. I'm at least on cook number six so I'm a pro........ Joking aside, I seem to learn something new every cook with every cooker.
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OK Joe Highland Reverse Flow, Camp Chef SmokePro, and a rarely used propane rig. |
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03-10-2018, 03:19 PM | #28 |
Knows what a fatty is.
Join Date: 02-15-18
Location: Meridian, ID
Name/Nickname : Big T
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Ok Q is an OK byproduct when it comes to drinking beer and playing with fire........
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OK Joe Highland Reverse Flow, Camp Chef SmokePro, and a rarely used propane rig. |
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03-14-2018, 10:58 AM | #29 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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I must say, I disagree with most of this advice. You definitely should season your new smoker per the manufacturer's instructions, and learn to operate it while you season it. But then IMHO it's time for you to go to town. Smoke a couple of briskets -- nothing like a good, long, overnight smoking session to learn the in's and out's of your smoker.
No need to fear it -- it's not rocket science. And in my experience almost any form of 'que, including especially briskets, can stand some huge temp swings. I'm sure you'll do just fine, and you'll learn more from a good long brisket cook than trying something cheap and quick. Just my pov.
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[FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT] |
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03-14-2018, 11:04 AM | #30 |
Full Fledged Farker
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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so... don't risk it for the brisket?
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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