|
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. |
|
Thread Tools |
03-30-2014, 09:47 AM | #1 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
Lone Star Grillz Vertical Insulated Cabinet Smoker-For the new Owner
There seems to be a number of us that are new owners of the Lone Star Grills Vertical Insulated Cabinet, and we all have questions and we push forward with getting aquatinted with our new smoker. A group of us hope to use this thread for Q & A of the next few weeks or so.
I have started my first cook and things are not going as planned. Last week I seasoned the grill and everything did go as planned. No issues, problems or unexpected. This week, I have added meat (6 racks of St; Louise style ribs) to the scenario, and I am having trouble getting temps over 235. I have both 2" vents wide open and now that I have wood chips inside I am noticing a fair amount of smoke coming out from around the upper door. I did notice that the upper door closes and latches very easy, as the lower door had a touch of cushion as the door latches. I opened the door and took out a screw driver and moved the latch all the way out and closed the door. The same amount of smoke billows from around the door. I tried again and adjusted the latch almost all the way in. No change. Smoke still billows out from around the door. I feel this is why temps are not getting up to where they need to be. With the air intake vents all the open I would expect to be well over 300. The meat has been on for about 1.5 hours now and I fear that the ribs are not going to be right. Any advice from the group would be greatly appreciated.
__________________
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] Last edited by mikes1212; 03-30-2014 at 10:27 AM.. |
2 members found this post helpful. |
Thanks from:---> |
03-30-2014, 09:50 AM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
I'm sure you'll figure it out. That looks like one well built fine smoker!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
03-30-2014, 10:16 AM | #3 |
On the road to being a farker
Join Date: 10-27-13
Location: Mesquite TX
|
Invest in a guru or stoker.
__________________
The Good One Openrange, The Good One Rodeo, Jambo J3, Epicoa Rotisserie Grill, ASSASSIN 28 |
|
03-30-2014, 10:30 AM | #4 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
I'm up to 265 now, 2 hr. and 30 min, into the cook. It's a rain, freezing rain mix out there. I knew it would be raining, but last night I checked on the weather, and we were looking at highs in the low 50's. I jest checked, and they now are saying that we will hit 38.
I think I will be OK, the ribs might have to sit out on the cooker a bit longer then I expected. Next weekend, I will have to fiddle with the door and see if I can get a better seal.
__________________
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] |
|
Thanks from:---> |
03-30-2014, 10:45 AM | #5 |
On the road to being a farker
Join Date: 03-13-10
Location: Kansas
|
When my smoker cooled off, I adjusted my top door and it shuts solid with no movement. I think the seals just need to be gucked up before getting a goodseal. I'm going to try no water for some chicken tomorrow. I bought a second ball valve to get more controlled air in. And I'm not going to use water.
__________________
BROWNCHICKENBROWNCOW BBQ Kansas City Lonestar Grillz Vertical Insulated 22.5 WSM Weber Performer Platinum Stoker setup FIRE |
|
Thanks from:---> |
03-30-2014, 12:26 PM | #6 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
ggee, I think that was my mistake, I started with water in the pan! Right after my first post I emptied the pan into a bucket. Bingo! Within 30 minutes, 275! That is where she stayed for the last 1.5 hours.
Well here goes nothing! The ribs are prepped and rubbed All snugly wrapped and ready for nap in the fridge. The LS Vertical is wheeled out in the rain and a fire started. Wheels chucked for safety! Ribs are out on the counter to warn up a bit before going on The cabinet has been turned into the wind and we are ready for takeoff! Two of the racks are cut and lunch is ready! I pulled them off a little after noon. They are moist and tender, but I have done better! All said, if feels good to have my first cook under my belt and some pretty good ribs for us to eat. Learned a little while I was at it!
__________________
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] |
|
03-30-2014, 12:39 PM | #7 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
|
Those ribs look good. So after your first cook with the insulated (though still learning), how pleased are you with it? I read the testimonials from Chris' page with someone saying, "If you have heard of cabinets not producing a smoke ring or smoke flavor....IT IS NOT THIS ONE. Period." Do you feel the same about yours?
|
|
Thanks from:---> |
03-30-2014, 02:56 PM | #8 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
Hi tsimm, Yes the ribs had a nice smoke ring to them. High marks there, and the smoke was deep into the meat. I give my first cook high marks considering the weather and everything else that went on. I am happy!
Here is a visual of the weather. Picture taken after lunch. First it poured on me, then when I was out saucing it started to change over to all snow.
__________________
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] |
1 members found this post helpful. |
03-30-2014, 03:01 PM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Very Nice
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
03-30-2014, 03:04 PM | #10 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
|
No matter rain, sleet, or snow the insulated pulls thru. Glad it worked out. Many more to follow though
|
|
03-30-2014, 03:35 PM | #11 |
Found some matches.
Join Date: 03-16-14
Location: Cedar Falls,IA
|
Ribs and smoker look great. Glad you figured it out!
|
|
03-30-2014, 03:42 PM | #12 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
|
What kind of fuel did you use? Are you using wood chunks or chips and how much? I ask because you said the smoke was deep into the meat. I don't have a LS but have a Stumps and I have not been able to get a deep smoke flavor in any meat I cook. I use wood chunks in the charcoal chute and also in the ash tray. It does get some smoke flavor but not enough for me.
__________________
Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
|
03-30-2014, 04:00 PM | #13 |
On the road to being a farker
Join Date: 07-23-13
Location: Houston,Tx
|
There is a lot of mass to heat If the inside of the pit is 40 deg. Plus a pan full of water to start. When it is that cold I recommend a weed burner to heat the walls and grates .
Also try starting without water, I think you will get a better smoke ring dry. I mess with my fire a lot. I burn in a u shape so if I need to slow the heat down I pull the charcoal basket and pull the coals back from igniting to much. You can also add water to cool it down. You will figure it out in a few cooks Lee |
|
Thanks from:---> |
03-30-2014, 04:32 PM | #14 | |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
Quote:
__________________
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] |
|
1 members found this post helpful. |
03-30-2014, 04:50 PM | #15 | |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
Quote:
My only problem with this cook was putting water inside.
__________________
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] |
|
|
Thanks from:---> |
|
|