Lone Star Grillz Vertical Insulated Cabinet Smoker-For the new Owner - Page 55

gaubry · 04-02-2015, 09:38 AM

I have done 3 cooks on my Lone Star Vertical smoker

The first was the seasoning, no guru. held like a champ at 225
The second was a test run, no guru, 4 racks of ribs,again held @ 250, some of the best ribs I have ever done
Third time and I thought I had it down so, 10 cfm fan, 11 racks of ribs.3 x 8lb pork butts, 8 large chicken breasts and 8 sausage. The fan ran constantly, ( I was using boiling water) and it worked to hit 240 of the 250 set point.

Coming from a Primo Oval XL I had never smoked that much at one time. I think Chris recommends the 25 cfm fan but I spoke to BBQ Guru and they thought the 10 cfm fan would be fine. A bit slower but it would do the job.
It might be ok if your smoker is not loaded but the 10 cfm ran constantly and the recovery rate was not good. Now having said that I added about an hour to the cook time and everything turned out amazing. I will pick up a 25 cfm fan for it.

Absolutely love the Lone Star and would highly recommend it. Chris and Amber are a joy to deal with.
I also want to thank Mike and Cathy and everyone else who contributed to this thread. You are a wealth of information and I thank you.

darkoozy · 04-02-2015, 11:09 AM

Quote:

Originally Posted by gaubry

I have done 3 cooks on my Lone Star Vertical smoker

The first was the seasoning, no guru. held like a champ at 225
The second was a test run, no guru, 4 racks of ribs,again held @ 250, some of the best ribs I have ever done
Third time and I thought I had it down so, 10 cfm fan, 11 racks of ribs.3 x 8lb pork butts, 8 large chicken breasts and 8 sausage. The fan ran constantly, ( I was using boiling water) and it worked to hit 240 of the 250 set point.

Coming from a Primo Oval XL I had never smoked that much at one time. I think Chris recommends the 25 cfm fan but I spoke to BBQ Guru and they thought the 10 cfm fan would be fine. A bit slower but it would do the job.
It might be ok if your smoker is not loaded but the 10 cfm ran constantly and the recovery rate was not good. Now having said that I added about an hour to the cook time and everything turned out amazing. I will pick up a 25 cfm fan for it.

Absolutely love the Lone Star and would highly recommend it. Chris and Amber are a joy to deal with.
I also want to thank Mike and Cathy and everyone else who contributed to this thread. You are a wealth of information and I thank you.

I tried the 10CFM fan initially and it ran constantly as well (temps at 225). This smoker is way too big for that small fan to move sufficient air, especially for higher temp cooks, and recovery after opening the door etc...The 25CFM works like a champ, you wont regret the upgrade.

gaubry · 04-02-2015, 06:53 PM

I will pick up the 25CFM fan. Thanks for all of your posts darkoozy. Chris should put you on staff.
To all those waiting I endured an extra week due to Christmas. Then when it was finally delivered the temperature dropped to -20 and it seemed to stay there or colder for the month of Feb. But let me tell you the wait was worth it.
I also ordered a cover from Grillwraps and while it was expensive it is very well made. They were also great to deal with. (I think that was about a 6 week wait.]
The learning curve continues but is made much easier due to a 55 page thread.
Thanks everyone

darkoozy · 04-03-2015, 08:32 PM

Quote:

Originally Posted by gaubry

I will pick up the 25CFM fan. Thanks for all of your posts darkoozy. Chris should put you on staff.
To all those waiting I endured an extra week due to Christmas. Then when it was finally delivered the temperature dropped to -20 and it seemed to stay there or colder for the month of Feb. But let me tell you the wait was worth it.
I also ordered a cover from Grillwraps and while it was expensive it is very well made. They were also great to deal with. (I think that was about a 6 week wait.]
The learning curve continues but is made much easier due to a 55 page thread.
Thanks everyone

Very welcome...

I am from Toronto and my company has a branch office up there, and know very well how cold it was this winter, and how cold it can get...Thats why I am in Texas :) and where my bbq addiction began...

Never expected this thread to grow this nuts :) (good kind of nuts) This thread helped me a ton too...lots of good info here!

KajunSmoke · 04-03-2015, 09:33 PM

I've got a couple of questions for everyone. Just wondering what kind of wood is everyone using and with the addition of the deflector plate did yall have to modify light up procedures from the beginning of this thread. Thanks

darkoozy · 04-03-2015, 10:59 PM

Quote:

Originally Posted by KajunSmoke

I've got a couple of questions for everyone. Just wondering what kind of wood is everyone using and with the addition of the deflector plate did yall have to modify light up procedures from the beginning of this thread. Thanks

I use a mixture of mesquite and hickory chunks for beef cooks. If I'm doing pork only, I'll use apple wood chunks.

As for lighting, I didn't change a thing when I put the heat deflector in. Smoker came to temp pretty much the same way/time it always has.

Smoking Tunes · 04-04-2015, 06:04 AM

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.

KajunSmoke · 04-04-2015, 10:27 PM

Quote:

Originally Posted by darkoozy

I use a mixture of mesquite and hickory chunks for beef cooks. If I'm doing pork only, I'll use apple wood chunks.

As for lighting, I didn't change a thing when I put the heat deflector in. Smoker came to temp pretty much the same way/time it always has.

Thanks, cant wait to get my smoker. I am ready!!!!

KajunSmoke · 04-04-2015, 10:29 PM

Quote:

Originally Posted by Smoking Tunes

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.

I really like Apple wood but will try just about anything.

KajunSmoke · 04-08-2015, 09:53 PM

Got The call from Amber, Heading to Willis, TX Friday CAN'T WAIT!!!

darkoozy · 04-08-2015, 10:09 PM

Quote:

Originally Posted by KajunSmoke

Got The call from Amber, Heading to Willis, TX Friday CAN'T WAIT!!!

Awesome! post your experience and first cook!

KajunSmoke · 04-09-2015, 11:02 PM

Change of plans. Couldn't wait til Friday.

KajunSmoke · 04-09-2015, 11:09 PM

Trying to upload picsimage.jpg

ssv3 · 04-10-2015, 12:05 AM

And I don't blame you.

She's a beauty!

KajunSmoke · 04-10-2015, 04:18 PM

Quote:

Originally Posted by ssv3

And I don't blame you.

She's a beauty!

Thanks I am pump up. At 4 hours seasoning

04-02-2015, 09:38 AM	#811
gaubry Got rid of the matchlight. Join Date: 11-04-14 Location: Toronto, Ontario, Canada	Same issue with amount of meat I have done 3 cooks on my Lone Star Vertical smoker The first was the seasoning, no guru. held like a champ at 225 The second was a test run, no guru, 4 racks of ribs,again held @ 250, some of the best ribs I have ever done Third time and I thought I had it down so, 10 cfm fan, 11 racks of ribs.3 x 8lb pork butts, 8 large chicken breasts and 8 sausage. The fan ran constantly, ( I was using boiling water) and it worked to hit 240 of the 250 set point. Coming from a Primo Oval XL I had never smoked that much at one time. I think Chris recommends the 25 cfm fan but I spoke to BBQ Guru and they thought the 10 cfm fan would be fine. A bit slower but it would do the job. It might be ok if your smoker is not loaded but the 10 cfm ran constantly and the recovery rate was not good. Now having said that I added about an hour to the cook time and everything turned out amazing. I will pick up a 25 cfm fan for it. Absolutely love the Lone Star and would highly recommend it. Chris and Amber are a joy to deal with. I also want to thank Mike and Cathy and everyone else who contributed to this thread. You are a wealth of information and I thank you.

04-10-2015, 12:05 AM	#824
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	And I don't blame you. She's a beauty! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

04-02-2015, 06:53 PM	#813
gaubry Got rid of the matchlight. Join Date: 11-04-14 Location: Toronto, Ontario, Canada	I will pick up the 25CFM fan. Thanks for all of your posts darkoozy. Chris should put you on staff. To all those waiting I endured an extra week due to Christmas. Then when it was finally delivered the temperature dropped to -20 and it seemed to stay there or colder for the month of Feb. But let me tell you the wait was worth it. I also ordered a cover from Grillwraps and while it was expensive it is very well made. They were also great to deal with. (I think that was about a 6 week wait.] The learning curve continues but is made much easier due to a 55 page thread. Thanks everyone

04-03-2015, 09:33 PM	#815
KajunSmoke Is lookin for wood to cook with. Join Date: 11-02-14 Location: Scott, Louisiana	I've got a couple of questions for everyone. Just wondering what kind of wood is everyone using and with the addition of the deflector plate did yall have to modify light up procedures from the beginning of this thread. Thanks

04-04-2015, 06:04 AM	#817
Smoking Tunes Knows what a fatty is. Join Date: 05-05-14 Location: Wylie, TX	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.

04-08-2015, 09:53 PM	#820
KajunSmoke Is lookin for wood to cook with. Join Date: 11-02-14 Location: Scott, Louisiana	Got The call from Amber, Heading to Willis, TX Friday CAN'T WAIT!!!

04-09-2015, 11:02 PM	#822
KajunSmoke Is lookin for wood to cook with. Join Date: 11-02-14 Location: Scott, Louisiana	Change of plans. Couldn't wait til Friday.

04-09-2015, 11:09 PM	#823
KajunSmoke Is lookin for wood to cook with. Join Date: 11-02-14 Location: Scott, Louisiana	Trying to upload picsimage.jpg