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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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04-10-2015, 10:30 PM | #826 |
is one Smokin' Farker
Join Date: 03-15-15
Location: Snohomish County, WA.
Name/Nickname : Dennis
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I am wanting a LSG smoker myself...prob the vertical insulate. hard to decide.
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04-10-2015, 11:11 PM | #827 | |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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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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04-11-2015, 08:57 AM | #828 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Pretty Kajun. Let's see some burn in photo's...
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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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04-13-2015, 05:24 PM | #829 |
Take a breath!
Join Date: 07-12-12
Location: TX
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LSGVS Finally
I have joined the club.
Here is my story.... On Dec 11th I ordered the LSG 24"x30" Vertical offset with 1/2" firebox, warmer box, gas assist, stainless steel shelf, two thermometers, sausage hangers, the works! On Feb 17th I emailed Chris and inquired about switching my order to the insulated vertical. He answered my questions and told me it would reduce my wait time by a lot! I thought about my current smoker set up 22" Weber, custom built trailer 24"x60" offset with insulated firebox, Muscrat built 24"x48" offset with a insulated firebox. So, I decide on 2/18 to change my order. I was told that my wait would be short. Lucky me I was next in line production to start on week of 2/23. Now, just approximately 10 days. 3 weeks go by and I decide just check in. I really was excited and couldn't wait, but I have smokers so I was not chopping at the bits. I received a reply and an apology. After the painters were finished and the final assembly was happening, Chris noticed that the grain on the stainless steel of the two door was going in opposite directions. So, he replaced the skins before shipping. Smoker shipped on 3/17. It arrived 35 miles away from at the shipping depot for deliver the next day 3/18. I called the afternoon of 3/18 to check on delivery. I was told the next morning or at the latest Friday. Okay grueling, but I could handle. Come Friday afternoon no smoker, I call again. They tell me it will not be delivered until 3/25. Crap, but not much I can do. I showed up 3/25. I had to store it for about another week because of work and family commitments. Then finally, I move it from my work to my house the week of 4/6, and finally I get her seasoned on 4/12. Attachment 109897 This her going through the seasoning process. I sprayed it down with 2 1/2 cans of Pam, loaded it with 18 lbs of Kingsford some mesquite and apple wood for a cook later in the day. Blue After 4 hours, I put on some baby back pork ribs. She ran around 275 most of the time (no water). I put a full lit chimmey in the firebox at 10:30 Sunday morning and she was still at 175 this morning at 7. There going to be a learning curve here. I have only ever smoked on an offset. I cooked like I would have on my offset. I must have over cooked the ribs because the were DRY! Overall I love the smoker, it is a BEAST! I love the cooking time and really look forward to utilizing that on brisket and port butt cooks! But the family will be eating a lot of Que while I learn this thing. I really appreciate this thread I believe it will reduce the learning curve. Thanks to Chris and Amber for answering all of my questions and the attention to details!
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Smokin' Greene LSG Mini IV LSG PeeWee IV Custom 24"x60" Insulated Offset 36" Assassin Grill 48" Custom Assassin Grill A whole family of Webers. Last edited by Smokin' Greene; 04-23-2019 at 08:01 AM.. |
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04-15-2015, 11:31 PM | #830 |
Is lookin for wood to cook with.
Join Date: 11-02-14
Location: Scott, Louisiana
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[ATTACH]IMG_1435.JPG[/ATTACH] All seasoned ready to go. Brisket marinating for Saturday cook.
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04-15-2015, 11:36 PM | #831 |
Is lookin for wood to cook with.
Join Date: 11-02-14
Location: Scott, Louisiana
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I got smoker to 225 at noon by 11 o'clock I opened air valve trying to burn out coals. I had to end up pulling them out. didn't want my baby to sleep outside on the first cook. Here the temp 11 hour into seasoning with a little less than 10 pounds of charcoals.IMG_1434.JPG
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04-21-2015, 12:05 PM | #832 |
Is lookin for wood to cook with.
Join Date: 11-02-14
Location: Scott, Louisiana
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IMG_1453 (1).JPG Still in a meat COMA
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04-22-2015, 09:14 AM | #833 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Bummer its rained like every weekend here for the last month...getting withdrawals bad |
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04-22-2015, 10:34 AM | #834 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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What? You need to get an ez-up or an umbrella before someone takes your man card away.
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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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04-22-2015, 04:19 PM | #835 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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04-22-2015, 10:31 PM | #836 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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My wife thought the metal building I had built was for storage and workshop, but it gets used regularly for "indoor" cooking. Even with a nice day outside, I'll still just open up the doors to get a cross breeze and just cook right there without rolling it outside.
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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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04-23-2015, 10:51 AM | #837 | |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
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04-24-2015, 05:22 PM | #838 | |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Here's a view of the smoker by the backdoor. Just open one of the front ones and the backdoor, light the smoker and away we go.
__________________
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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04-24-2015, 11:06 PM | #839 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
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Very nice! Nice setup you got there....
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04-25-2015, 09:00 PM | #840 |
Is lookin for wood to cook with.
Join Date: 11-02-14
Location: Scott, Louisiana
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IMG_1471.JPG Can anyone say Beef Jerky
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