jkief
is one Smokin' Farker
Yep...That's the last one on my list to get. When the money gets right, it's going to be mine.
Oh man I joined the offset club
- Thread starter Potatoe
- Start date
Potatoe
Knows what a fatty is.
Lol, I was figuring on a pork butt as my first cook. . .kinda treating it like my first ever bbq cook so I'm wanting some wiggle room.. .
It's funnt you ask txqguy, I was just on craigslist looking up wood . .. I don't have any right now but plan on having a nice pile of oak and hopefully some cherry by the time it gets here...I'll have to figure out how much I should keep on hand and how to identify oak when buying
It's funnt you ask txqguy, I was just on craigslist looking up wood . .. I don't have any right now but plan on having a nice pile of oak and hopefully some cherry by the time it gets here...I'll have to figure out how much I should keep on hand and how to identify oak when buying
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sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
You can’t start building up your wood stash soon enough - around here a lot of the wood sold as “firewood” is greener than I’d like for running in a smoker, so I usually have to buy some and sit on it a while before it’s ready. Every now and then I will get some that is just about right where I want it.
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Potatoe
Knows what a fatty is.
Do you all go by time seasoned or actually check for moisture?
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I use a moisture meter, and or go by heft/weight, or even hitting two pieces together to make just the right “crack” sound.
Unless you get in good with a regular supplier that you trust I would probably take whatever the seller tells you with a grain of salt...everyone has “seasoned 1 year+” wood when it’s quite obvious that is not the case. Isn’t making them any money just sitting there drying out.
Unless you get in good with a regular supplier that you trust I would probably take whatever the seller tells you with a grain of salt...everyone has “seasoned 1 year+” wood when it’s quite obvious that is not the case. Isn’t making them any money just sitting there drying out.
Potatoe
Knows what a fatty is.
Thanks, I was figuring I might need a moisture meter. . .I've still got a few months but will start getting some on next month, and if I can't source any that are dry enough hopefully I can get some from a friend that has a bunch for heating. . .great tips, thank you
You're hooked, and are being reeled in.
There are much worse things to get hooked on though... :wink:
Congratulations!
Now... go chop wood.
We expect at least 2 cords. Never mind fooling around on the Internet. :hand:
You've got a new master. :shocked:
StevenC
Well-known member
Congrats!!! Right behind you. Ordered a 20x42. Just picked up a half cord of oak and hickory. The wait is going to be hard
If you don't wanna spend a lot on a heavy-duty rack, I recommend this one.
https://www.amazon.com/gp/product/B0030T13F4/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
I have one and it's held up perfectly over two years...just hit it with a couple coats of heavy-duty Rustoleum and make sure to use pressure-treated 2x4s.
You can sorta see it in the background here. I hit it with John Deere green paint. Mine holds 1/4 cord at full capacity. :-D
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Congrats on the new offset! The wait seems to take forever.......but it's worth it!! I recommend the single door with counter weight. It's money well spent IMO. Not just for the ability to do a whole hog, but it adds more flexibility and capacity to the smoker.
I'm sure there are benefits to both styles, but I haven't once regretted the initial investment on the single door.
I'm sure there are benefits to both styles, but I haven't once regretted the initial investment on the single door.
SciAggie
Is lookin for wood to cook with.
- Joined
- Dec 6, 2015
- Location
- Coleman, TX
I just received my LSG 24” cabinet offset a little over a week ago. I made my first cook this last weekend and it was all I expected it to be.
StevenC
Well-known member
How long from order to delivery? Thanks
SciAggie
Is lookin for wood to cook with.
- Joined
- Dec 6, 2015
- Location
- Coleman, TX
It was almost exactly 13 weeks. I drove down and picked it up myself.
SciAggie
Is lookin for wood to cook with.
- Joined
- Dec 6, 2015
- Location
- Coleman, TX
Here’s a pic of the new smoker.
StevenC
Well-known member
Potatoe
Knows what a fatty is.
Here’s a pic of the new smoker.
Such a good looking cooker, is that your first offset? Also what wood and what did you cook on it first?
SciAggie
Is lookin for wood to cook with.
- Joined
- Dec 6, 2015
- Location
- Coleman, TX
I have been able to use a borrowed offset a few times a year for a number of years. My wife and I have been making improvements to our yard and built an outdoor kitchen. I decided it was time to own my own offset.
I used mesquite for my first cook. It is ubiquitous around here. I use it in my wood oven as well. I have a cord of oak ordered. I'll see how it compares to the mesquite.
For the first cook I smoked a leg of lamb that I had in the freezer and two pork butts. I pulled them and took them to work for my coworkers. I also smoked a rack of spare ribs and some wings. That was a lot of food for just me and my wife but I wanted to "get to know" the cooker. People are always happy to help me eat excess food.
I now have this smoker in addition to my eggs and wood oven. Each cooker has properties and characteristics that make it shine. I think for smoked meats it's difficult to beat the flavor profile of a high airflow wood fire from an offset. I love the eggs - they are my idea of an all purpose grill/smoker. Not perfect at anything, but dang good for a lot of things. My wood oven gets a lot of use as well - not just for pizzas.
I used mesquite for my first cook. It is ubiquitous around here. I use it in my wood oven as well. I have a cord of oak ordered. I'll see how it compares to the mesquite.
For the first cook I smoked a leg of lamb that I had in the freezer and two pork butts. I pulled them and took them to work for my coworkers. I also smoked a rack of spare ribs and some wings. That was a lot of food for just me and my wife but I wanted to "get to know" the cooker. People are always happy to help me eat excess food.
I now have this smoker in addition to my eggs and wood oven. Each cooker has properties and characteristics that make it shine. I think for smoked meats it's difficult to beat the flavor profile of a high airflow wood fire from an offset. I love the eggs - they are my idea of an all purpose grill/smoker. Not perfect at anything, but dang good for a lot of things. My wood oven gets a lot of use as well - not just for pizzas.
