MMMM.. BRISKET..
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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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Old 04-10-2015, 10:30 PM   #826
DBBQ
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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Old 04-10-2015, 11:11 PM   #827
GrillsGoneWild
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Join Date: 08-30-10
Location: Rockwall, TX
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Quote:
Originally Posted by Smoking Tunes View Post
I about to get mine started this morning. Burning Brisket, Ribs and baked beans.

What's everyone else cooking this weekend?

Kajunsmoke- Use what ever wood you like the best. Today I have hickory and cherry. I typical like post oak but ran out. Thankfully I've scored a nice batch just need to figure out when I can go get it.
Help a brutha out if you have too much. I love cooking with post oak for beef. Chicken and pork, I'll go with an apple/cherry mix.
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Old 04-11-2015, 08:57 AM   #828
THoey1963
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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Old 04-13-2015, 05:24 PM   #829
Smokin' Greene
Take a breath!
 
Join Date: 07-12-12
Location: TX
Default 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
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Last edited by Smokin' Greene; 04-23-2019 at 08:01 AM..
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Old 04-15-2015, 11:31 PM   #830
KajunSmoke
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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File Type: jpg IMG_1422.JPG (24.0 KB, 568 views)
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Old 04-15-2015, 11:36 PM   #831
KajunSmoke
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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Old 04-21-2015, 12:05 PM   #832
KajunSmoke
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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Old 04-22-2015, 09:14 AM   #833
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by KajunSmoke View Post
Attachment 110134 Still in a meat COMA
Wow! That bark looks awesome. I go into coma every time I cook...

Bummer its rained like every weekend here for the last month...getting withdrawals bad
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Old 04-22-2015, 10:34 AM   #834
pjtexas1
somebody shut me the fark up.
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
Originally Posted by darkoozy View Post
Wow! That bark looks awesome. I go into coma every time I cook...

Bummer its rained like every weekend here for the last month...getting withdrawals bad
What? You need to get an ez-up or an umbrella before someone takes your man card away.
__________________
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Old 04-22-2015, 04:19 PM   #835
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by pjtexas1 View Post
What? You need to get an ez-up or an umbrella before someone takes your man card away.
Agreed! been shopping for some shelter for the smoker! I am going to fire it up a week from this Saturday rain or shine, I am cooking!
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Old 04-22-2015, 10:31 PM   #836
GrillsGoneWild
is one Smokin' Farker
 
Join Date: 08-30-10
Location: Rockwall, TX
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Quote:
Originally Posted by darkoozy View Post
Agreed! been shopping for some shelter for the smoker! I am going to fire it up a week from this Saturday rain or shine, I am cooking!
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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Old 04-23-2015, 10:51 AM   #837
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Quote:
Originally Posted by GrillsGoneWild View Post
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.
You got pictures? Still looking for ideas aside from buying an offset patio umbrella or a cheap canopy. Gets pretty windy around here too...
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Old 04-24-2015, 05:22 PM   #838
GrillsGoneWild
is one Smokin' Farker
 
Join Date: 08-30-10
Location: Rockwall, TX
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Quote:
Originally Posted by darkoozy View Post
You got pictures? Still looking for ideas aside from buying an offset patio umbrella or a cheap canopy. Gets pretty windy around here too...
It's a 20'X30' metal building with two 10' doors in the front and a 8' rollup in the back.
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.

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Old 04-24-2015, 11:06 PM   #839
darkoozy
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Join Date: 03-03-14
Location: Sachse, Tx
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Very nice! Nice setup you got there....
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Old 04-25-2015, 09:00 PM   #840
KajunSmoke
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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