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View Full Version : The Wait is Over-Introducing My LSG Vertical Offset


dannypat21
07-18-2017, 12:12 AM
I am one happy man. After impatiently waiting for a few months I finally received shipment of a vertical offset from Lone Star Grillz. I came home from work to this at the curb.

http://fs5.directupload.net/images/170718/f76bdlcl.jpg (http://www.directupload.net)

The shipper was not supposed to put the crate on top of a pallet but they did and made life a bit tougher. After making a ramp out of plywood I was finally able to get the smoker in its resting place.

Here she is hanging out with Mr. Skeleton.
http://fs5.directupload.net/images/170718/xur2e3vu.jpg (http://www.directupload.net)

http://fs5.directupload.net/images/170718/u8ee5whc.jpg (http://www.directupload.net)

Seasoning in process with help from my little one.
http://fs5.directupload.net/images/170718/zp7tc3qs.jpg (http://www.directupload.net)

Also had to stack a half cord of a red and white oak mix. My little helper was there too.

http://fs5.directupload.net/images/170718/8diiegev.jpg (http://www.directupload.net)

I am very excited to get cooking on the new pit. I haven't burned sticks in a few years so looking forward to tending a fire again. A big thanks to Sako who gave me some great insight on this pit with all the available options. Big bbq coming this weekend.

bbqwizard
07-18-2017, 12:15 AM
Yeah buddy! Congrats! Looks like you have a couple helpers there too:)

SmittyJonz
07-18-2017, 12:17 AM
Oh Ya.! :heh:

Pstores
07-18-2017, 12:18 AM
Very nice..... Mines going to be in the mail soon. It's all done waiting on delivery......... Sleepless night....

Notorious Q.U.E.
07-18-2017, 12:22 AM
I'm loving the dual thermometer placement. Is that the 30-inch edition?

I'll be real curious if and how you employ the bottom reservoir in holding water. It makes scientific sense but would love your input as to how it effects your Que

dannypat21
07-18-2017, 12:28 AM
I'm loving the dual thermometer placement. Is that the 30-inch edition?

I'll be real curious if and how you employ the bottom reservoir in holding water. It makes scientific sense but would love your input as to how it effects your Que

Yes its the 30 inch. I have never really run a smoker with water so was going to go dry at first but glad I have the option. I got so used to cooking on a WSM that I have to keep reminding myself to go throw on another stick. There is just something about tending a fire that I have missed so much.

cheez59
07-18-2017, 12:35 AM
Congratulations on the sweet cooker.

dannypat21
07-18-2017, 12:38 AM
Very nice..... Mines going to be in the mail soon. It's all done waiting on delivery......... Sleepless night....

You are going to be extremely happy, they build some awesome pits. They do a hell of a job crating so it is a pain to break it down.

pjtexas1
07-18-2017, 12:49 AM
Congrats! I love the looks of that cooker.

Sent from my SM-N910V using Tapatalk

ssv3
07-18-2017, 01:00 AM
Congrats Danny! Welcome to the family. She's a beaut. Exactly how I rolled mine off the crate.

Stlsportster
07-18-2017, 01:29 AM
Congrats! Now get her dirty!

Springram
07-18-2017, 01:45 AM
I absolutely love my LSG vertical offset. You will too. Congratulations!

tom b
07-18-2017, 03:18 AM
Nice cooker man :thumb:

Stingerhook
07-18-2017, 04:06 AM
Sweet addition Danny.

sylntghost
07-18-2017, 04:19 AM
That is one sweet looking cooker. Congrats and enjoy.:clap2::clap2::clap2:

Titch
07-18-2017, 04:35 AM
Nice looking rig mate, congrats.
How much does it weigh?

breez
07-18-2017, 06:44 AM
Great looking smoker and what I can see of your cooking area that looks good also.

Notorious Q.U.E.
07-18-2017, 07:25 AM
Yes its the 30 inch. I have never really run a smoker with water so was going to go dry at first but glad I have the option. I got so used to cooking on a WSM that I have to keep reminding myself to go throw on another stick. There is just something about tending a fire that I have missed so much.

Welcome back to what I call the caveman in all of us! I feel like I have to have stick burners. Maybe age will and circumstance will force me to reconsider, but I love the look/concept of your LSG VO. It makes scientific sense with heat rising. Build quality is untouchable.

Is that an insulated firebox? I was just on the LSG website and was surprised to find their insulated box is only $100 more than their 1/2 inch thick upgrade. I also found it interesting that they have a lifetime burnout warranty on the 1/2 inch firebox but not their insulated.

Sooner21
07-18-2017, 07:47 AM
Welcome back to what I call the caveman in all of us! I feel like I have to have stick burners. Maybe age will and circumstance will force me to reconsider, but I love the look/concept of your LSG VO. It makes scientific sense with heat rising. Build quality is untouchable.



Is that an insulated firebox? I was just on the LSG website and was surprised to find their insulated box is only $100 more than their 1/2 inch thick upgrade. I also found it interesting that they have a lifetime burnout warranty on the 1/2 inch firebox but not their insulated.



Do you what the difference is between their 1/2" and insulated firebox?


Sent from my iPhone using Tapatalk

RacrX
07-18-2017, 08:01 AM
Nice!

KevinJ
07-18-2017, 08:31 AM
Awesome Pit, congrats.

tonyjohnson619
07-18-2017, 09:07 AM
Congrats on the cooker!!

lastmajordude
07-18-2017, 09:40 AM
I am one happy man. After impatiently waiting for a few months I finally received shipment of a vertical offset from Lone Star Grillz. I came home from work to this at the curb.

http://fs5.directupload.net/images/170718/f76bdlcl.jpg (http://www.directupload.net)

The shipper was not supposed to put the crate on top of a pallet but they did and made life a bit tougher. After making a ramp out of plywood I was finally able to get the smoker in its resting place.

Here she is hanging out with Mr. Skeleton.
http://fs5.directupload.net/images/170718/xur2e3vu.jpg (http://www.directupload.net)

http://fs5.directupload.net/images/170718/u8ee5whc.jpg (http://www.directupload.net)

Seasoning in process with help from my little one.
http://fs5.directupload.net/images/170718/zp7tc3qs.jpg (http://www.directupload.net)

Also had to stack a half cord of a red and white oak mix. My little helper was there too.

http://fs5.directupload.net/images/170718/8diiegev.jpg (http://www.directupload.net)

I am very excited to get cooking on the new pit. I haven't burned sticks in a few years so looking forward to tending a fire again. A big thanks to Sako who gave me some great insight on this pit with all the available options. Big bbq coming this weekend.

Nothing like getting a new baby home is it???.....Great seeing ALL those happy smiling faces!!....congrats on your new cooker and all the joy that will come from it!

BadkissonTT
07-18-2017, 10:03 AM
If I ever bought a high end rig that LSG Vertical offset would be what i'd get....such a sweet looking rig.

It looks like LSG as changed the front door design instead of being flanged ....??

Any pics of the back of it ?

How long was the wait?

dannypat21
07-18-2017, 10:15 AM
Nice looking rig mate, congrats.
How much does it weigh?

Thanks Titch. The shipping weight was just over 1400 pounds. I'm not sure how much the crating wood weighs but either way it's a heavy guy!

dannypat21
07-18-2017, 10:23 AM
Welcome back to what I call the caveman in all of us! I feel like I have to have stick burners. Maybe age will and circumstance will force me to reconsider, but I love the look/concept of your LSG VO. It makes scientific sense with heat rising. Build quality is untouchable.

Is that an insulated firebox? I was just on the LSG website and was surprised to find their insulated box is only $100 more than their 1/2 inch thick upgrade. I also found it interesting that they have a lifetime burnout warranty on the 1/2 inch firebox but not their insulated.

This is their standard firebox. I did add on an ash pan and their standard 1/2 inch charcoal grate is awesome. The only other add ons I have is a pull bar, stainless steel front foldable table and extra thermometer. Being in Southern California I didn't feel the need for upgrading the firebox and I was already pushing it on the budget.

dannypat21
07-18-2017, 10:29 AM
If I ever bought a high end rig that LSG Vertical offset would be what i'd get....such a sweet looking rig.

It looks like LSG as changed the front door design instead of being flanged ....??

Any pics of the back of it ?

How long was the wait?

Yes they did change the door design, I will take some pics shortly once this coffee starts kicking in. The wait was just over 4 months.

JacksBBQ
07-18-2017, 11:27 AM
That's awesome. I've got the same smoker with a few different options. Really wish I would have listened to Sako and got the stainless steal table. How long did you end up having to wait for it?

Springram
07-18-2017, 11:45 AM
Does look like they have a new door design. Mine has the flanged door and has never leaked at all..none. Makes me wonder why the change.

Springram
07-18-2017, 11:51 AM
That's awesome. I've got the same smoker with a few different options. Really wish I would have listened to Sako and got the stainless steal table. How long did you end up having to wait for it?

I had originally ordered my vertical offset with a SS table. I ended up putting the money into an insulated firebox. To me, using aluminum foil on the table works really well. I just wrap it around the edges. After cooking, I just remove the foil and throw it away rather than having to clean a SS table. Easy peasy... it may not look as fancy but it works.

BadkissonTT
07-18-2017, 12:00 PM
Does look like they have a new door design. Mine has the flanged door and has never leaked at all..none. Makes me wonder why the change.

This....that flange is a big selling point in his videos in the past....and it looks great..

Only thing i can think of is it's probably less work to press brake the door instead of cutting the flat bar and welding it in place...makes for less metal to metal seal though. But if it works and still seals good then i guess it's all good...I just like the look of the flat bar around the edges instead.

DubfromGA
07-18-2017, 12:04 PM
That is one supernice smoker !!!

ssv3
07-18-2017, 01:44 PM
That's awesome. I've got the same smoker with a few different options. Really wish I would have listened to Sako and got the stainless steal table. How long did you end up having to wait for it?

I had originally ordered my vertical offset with a SS table. I ended up putting the money into an insulated firebox. To me, using aluminum foil on the table works really well. I just wrap it around the edges. After cooking, I just remove the foil and throw it away rather than having to clean a SS table. Easy peasy... it may not look as fancy but it works.

It just never occurred to get the SS table so anytime anyone has and LSG order in I tell 'em to get the table. But I do like Springram said and cover with butcher paper and clip with those picnic table clips.

http://i.imgur.com/yjAddiph.jpg

JacksBBQ
07-18-2017, 02:14 PM
I was smart enough to get the folding front table which has actually worked out pretty well. I have an old kitchen cart that is the perfect height for the door, I just fold down the front table and roll the kitchen cart up when Im getting stuff in and out of the smoker. I almost got rid of it back before getting the smoker but glad I hung on to it. I think I may go ahead and take it apart, sand it down, and refinish it along with getting a custom fit cutting board to go on top.

ssv3
07-18-2017, 02:19 PM
I was smart enough to get the folding front table which has actually worked out pretty well. I have an old kitchen cart that is the perfect height for the door, I just fold down the front table and roll the kitchen cart up when Im getting stuff in and out of the smoker. I almost got rid of it back before getting the smoker but glad I hung on to it. I think I may go ahead and take it apart, sand it down, and refinish it along with getting a custom fit cutting board to go on top.


The folding table is def handy. I always fold it down when cleaning. Makes reaching in there easy.

ssv3
07-18-2017, 02:23 PM
This....that flange is a big selling point in his videos in the past....and it looks great..

Only thing i can think of is it's probably less work to press brake the door instead of cutting the flat bar and welding it in place...makes for less metal to metal seal though. But if it works and still seals good then i guess it's all good...I just like the look of the flat bar around the edges instead.

Less work was what I'm thinking also. I'm certain the new design is fine but I love my flanged door.

BillN
07-18-2017, 02:25 PM
Congratulations, she is a real beauty and it's obvious how happy you all are.

Big George's BBQ
07-18-2017, 02:30 PM
Very Nice Congrats and enjoy

mavguy
07-18-2017, 02:47 PM
Congrats!!! Incredible smoker!!

Andanlyn
07-18-2017, 02:52 PM
Congrats!! Nice looking smoker. Enjoy!!

dannypat21
07-18-2017, 03:10 PM
Pics of door.
http://fs5.directupload.net/images/170718/h49ntnsw.jpg (http://www.directupload.net)

http://fs5.directupload.net/images/170718/diknqtch.jpg (http://www.directupload.net)

Smoking Piney
07-18-2017, 03:28 PM
Great looking pit!

Congrats!

ssv3
07-18-2017, 04:20 PM
What's the first cook going to be? ::grin:

dannypat21
07-18-2017, 04:46 PM
What's the first cook going to be? ::grin:

Working on that right now! Definetely a pork butt or two and depending on what is on sale a tri tip or brisket. Have some friends coming over this Saturday so menu is in the works.

JacksBBQ
07-18-2017, 05:09 PM
Less work was what I'm thinking also. I'm certain the new design is fine but I love my flanged door.

When I went down to order mine, Chris said one of their biggest production challenges is fitting doors because finding people are good at it is difficult. If this works good, I'm also thinking its probably just easier to do as well. I get lots of compliments on the doors on mine though. People can't believe how well they seal up.

Macky
07-18-2017, 05:54 PM
Get that bad boy up and going! Congratulations

ronbrad62
07-18-2017, 06:10 PM
Very nice smoker, congratulations. Maybe once you start cooking, that skinny guy will eat and put some meat on those bones.

joeh
07-18-2017, 07:23 PM
Beautiful cooker congratulations. I was checking those out a LSG a couple of weeks ago.

HB-BBQ
07-18-2017, 07:26 PM
Great looking cooker congrats!

dannypat21
07-18-2017, 07:48 PM
Very nice smoker, congratulations. Maybe once you start cooking, that skinny guy will eat and put some meat on those bones.

Oh believe me little guy can eat! Has me worried for when he's a teenager. He actually has to lose a couple pounds before tackle football starts in September.

BadkissonTT
07-18-2017, 08:01 PM
Less work was what I'm thinking also. I'm certain the new design is fine but I love my flanged door.


Now that OP has posted pics of the door, it actually looks like more work than what he was doing...

In the old way it appeared the best way to cut the door was to make 1 pass with a plasma then weld on the hinges...plasma the other 3 sides then weld on the flanges to the door.

Either way, the new door looks like more work actually now that I think about the steps to make it.

Looks like OP got himself one hell of a rig right there for a long time...

Consider me jealous fo sho !!!

ssv3
07-18-2017, 08:24 PM
Working on that right now! Definetely a pork butt or two and depending on what is on sale a tri tip or brisket. Have some friends coming over this Saturday so menu is in the works.

Awesome! Just pick up tri tip from Ralphs for dinner. $4.99/lb for their choice tri tip is hard to beat.

When I went down to order mine, Chris said one of their biggest production challenges is fitting doors because finding people are good at it is difficult. If this works good, I'm also thinking its probably just easier to do as well. I get lots of compliments on the doors on mine though. People can't believe how well they seal up.

Oh I see. He seals metal on metal real nice so there won't be any issues. I've never had a leak from my smoker on any of the doors. Not even when it was new and not even from the oven or fb doors.

ronbrad62
07-18-2017, 09:03 PM
Oh believe me little guy can eat! Has me worried for when he's a teenager. He actually has to lose a couple pounds before tackle football starts in September.
I actually meant the skeleton:-P

JVM59
07-18-2017, 09:30 PM
That's a fine looking cooker, I know you'll enjoy it.
Congrats!

thunter
07-18-2017, 09:33 PM
Amazing!! [emoji4][emoji1474]


Sent from my iPhone using Tapatalk

BadkissonTT
07-18-2017, 11:24 PM
Do you plan on using a bbq Guru on it ?

I sure am interested in some video/explanation on how it cooks...5 min vid and explanation would be so awesome !

Please make it so...Cap'n !!! and make sure to PM me when you do plz !!!

bryonlr
07-18-2017, 11:35 PM
That right there will cook some fine meat. Congrats.

Notorious Q.U.E.
07-18-2017, 11:57 PM
Do you what the difference is between their 1/2" and insulated firebox?


Sent from my iPhone using Tapatalk

Insulated is 1/4 inch plate, insulation, 1/4 inch plate in sandwich fashion on all 6 sides. To me, I'd go insulated because it's 1/2 inch total but better for just 100 bucks more

dannypat21
07-19-2017, 01:05 AM
:doh:

I forgot about the skeleton lol.

dannypat21
07-19-2017, 01:06 AM
Do you plan on using a bbq Guru on it ?

I sure am interested in some video/explanation on how it cooks...5 min vid and explanation would be so awesome !

Please make it so...Cap'n !!! and make sure to PM me when you do plz !!!

No plans on using a guru. Just tending the fire and feeding it sticks. I've never done a video but will try to get one for you my friend!

Smoke5280
07-19-2017, 11:55 AM
Dang it man, they're about 10 days from starting on my offset. Now you got me thinking about switching to the vertical offset!

JacksBBQ
07-19-2017, 12:24 PM
Insulated is 1/4 inch plate, insulation, 1/4 inch plate in sandwich fashion on all 6 sides. To me, I'd go insulated because it's 1/2 inch total but better for just 100 bucks more

You also can't get the warming oven if you get the insulated firebox which is why I went with the 1/2 inch on mine.

dannypat21
07-19-2017, 12:27 PM
Dang it man, they're about 10 days from starting on my offset. Now you got me thinking about switching to the vertical offset!

I was going to order a traditional horizontal offset too but once I realized how much more capacity you get on the vertical for the price I was all in.

JacksBBQ
07-19-2017, 12:34 PM
Dang it man, they're about 10 days from starting on my offset. Now you got me thinking about switching to the vertical offset!

The footprint is really nice for how much cooking space you get.

Smoke5280
07-19-2017, 01:57 PM
I switched to the vertical offset.....

ssv3
07-19-2017, 02:34 PM
The footprint is really nice for how much cooking space you get.

I switched to the vertical offset.....

I was going to order a traditional horizontal offset too but once I realized how much more capacity you get on the vertical for the price I was all in.


Yep! Capacity and smaller footprint. My main reason was smaller footprint since I have other cookers as well.

I also love being able to hang food in it. I do home cured hams, sausage etc. regularly and I hate grate marks during the smoking process.

https://lh3.googleusercontent.com/-oWUwYIRobJw/VQcbpQCl1eI/AAAAAAAALvI/8bxKOhMQN5s/s1280/20150315_154638.jpg (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwi7zIPl_ZXVAhVnl1QKHd-NBMAQjRwIBw&url=http%3A%2F%2Fwww.bbq-brethren.com%2Fforum%2Fshowthread.php%3Ft%3D213752&psig=AFQjCNGpdIF9OC-GOCUUeFTPOYnoVe4HdA&ust=1500575563850289)


this is a 26lb ham home cured

http://i.imgur.com/Ix4zdxxh.jpg

Cured sausage

https://lh3.googleusercontent.com/-IdKMOgQ5MxU/VGrEV2KYZ7I/AAAAAAAAKzs/2a51_Gbd218/w484-h860-no/20141111_185305.jpg

http://i.imgur.com/ns9p0Ueh.png (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwirqoOn-5XVAhXqz1QKHVGLD0MQjRwIBw&url=http%3A%2F%2Fbbq-brethren.com%2Fforums%2Fshowthread.php%3Ft%3D21023 9%26page%3D240&psig=AFQjCNFRGUgLOOsP_-hmtJ_7InV0bhJ5gQ&ust=1500574798322836)


Heck, even whole hogs 40lbs max but you can easily fit two in there

https://lh3.googleusercontent.com/--BT1eV9SJOA/VKSeQewVFaI/AAAAAAAAK_I/wMH6p5CtOYo/w1024-h576-no/20141231_153631.jpg

JacksBBQ
07-19-2017, 04:35 PM
Yep! Capacity and smaller footprint. My main reason was smaller footprint since I have other cookers as well.

I also love being able to hang food in it. I do home cured hams, sausage etc. regularly and I hate grate marks during the smoking process.

https://lh3.googleusercontent.com/-oWUwYIRobJw/VQcbpQCl1eI/AAAAAAAALvI/8bxKOhMQN5s/s1280/20150315_154638.jpg (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwi7zIPl_ZXVAhVnl1QKHd-NBMAQjRwIBw&url=http%3A%2F%2Fwww.bbq-brethren.com%2Fforum%2Fshowthread.php%3Ft%3D213752&psig=AFQjCNGpdIF9OC-GOCUUeFTPOYnoVe4HdA&ust=1500575563850289)


this is a 26lb ham home cured

http://i.imgur.com/Ix4zdxxh.jpg

Cured sausage

https://lh3.googleusercontent.com/-IdKMOgQ5MxU/VGrEV2KYZ7I/AAAAAAAAKzs/2a51_Gbd218/w484-h860-no/20141111_185305.jpg

http://i.imgur.com/ns9p0Ueh.png (http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwirqoOn-5XVAhXqz1QKHVGLD0MQjRwIBw&url=http%3A%2F%2Fbbq-brethren.com%2Fforums%2Fshowthread.php%3Ft%3D21023 9%26page%3D240&psig=AFQjCNFRGUgLOOsP_-hmtJ_7InV0bhJ5gQ&ust=1500574798322836)


Heck, even whole hogs 40lbs max but you can easily fit two in there

https://lh3.googleusercontent.com/--BT1eV9SJOA/VKSeQewVFaI/AAAAAAAAK_I/wMH6p5CtOYo/w1024-h576-no/20141231_153631.jpg

Can you share a pic of how you hang briskets? Im about to get some hooks for my LSG and wanted to mess around with them. I vaguely remember you using two hooks in your briskets.

THoey1963
07-19-2017, 04:35 PM
AKKKK! The nightmares are coming Bacckkkkkk! Wait, that's your new smoker, not my old one. (Inside joke)

You are going to love it. They are great pits and Chris and Amber are wonderful people to know and deal with.

ssv3
07-19-2017, 05:14 PM
Can you share a pic of how you hang briskets? Im about to get some hooks for my LSG and wanted to mess around with them. I vaguely remember you using two hooks in your briskets.

I hang a lot actually and for briskets I use my PBC hooks

http://i.imgur.com/STykSroh.jpg

I thought the my PBC was an awesome chicken cooker (which really is) but I hung some chicken in the LSG and :faint: Hands down the best chicken I've cooked or tasted. It literally bursts juice when you cut or take a bite out of a piece. Better shot of the hooks in the pic also.

http://i.imgur.com/i4esjC2h.jpg


Now for chicken smaller pieces of meat like wings or kabobs I use my skewers and hang them that way. Here is a pic with me grilling in the oven of the lsg direct over coals

https://lh3.googleusercontent.com/-8dqMiInkyeo/VTxIeMz2wJI/AAAAAAAAMLM/CbTeyvn4pcc/s720-Ic42/20150419_173740.jpg

Wings, pork belly pieces and bacon wrapped filets IIRC

https://lh3.googleusercontent.com/-KaxearMlpfk/VTw2umIrJHI/AAAAAAAAMK0/got2f6nVp_Q/s800-Ic42/20150419_172531.jpg

ssv3
07-19-2017, 05:19 PM
AKKKK! The nightmares are coming Bacckkkkkk! Wait, that's your new smoker, not my old one. (Inside joke)

You are going to love it. They are great pits and Chris and Amber are wonderful people to know and deal with.

You sure it's still not sitting on your driveway Terry? :becky:

BadkissonTT
07-21-2017, 09:04 AM
Still looking forward to OPs' full walk around video of this rig in action!

You can do it OP....5 mins minimum !!

dufftj
07-22-2017, 06:28 AM
Awesome cooker!
I got mine delivered early May. To my surprise it had the new door design. I was a little disappointed because what sold me on the pit was the flanged doors and the videos showing them off. I called Chris and he said it was more labor and materials to make the new door and was an improvement over the flanged door. After cooking on this pit for better then 2 months now,every weekend and sometimes during the week I really like the VO with the warmer.
The main chamber door leaks a little smoke until it's up to temp but who cares, the food comming of this pit far exceeds my expectations.
Hope you have many years of great cooks on your new pit!

Pstores
07-22-2017, 11:03 AM
Very nice.....I just got my IVC...... I can say when they crate something up, they sure use enough nails. Lol..... My guess is you'll be as happy camper as I am.... Quality is pretty kickarse......

sniperfx
07-22-2017, 11:42 AM
Sweet... Get a cover for that bad girl.:clap:

The Wookiee
08-08-2017, 10:24 PM
Sweet pit!!!

I claimed my dream pit from Terry's above mentioned nightmare and it rocks some fantastic food. The airflow through these beasts is touch to match. You can actually hear the air draw when baffle wide open...

You're gonna love it.

Mrs B
08-08-2017, 11:09 PM
That is one beautiful smoker. Can't wait to see what you do. Looking at Sako's posts it looks so versatile. I bet you love it. I am a little concerned about the skeleton hopefully it isn't incriminating evidence we are gonna see on the 6:00 news. But have fun and show us some amazing stuff can't wait. Congrats

tom b
08-09-2017, 12:04 AM
I usually avoid the LSG threads because I am week :help:

Ruben Cortinas
08-09-2017, 09:24 AM
Awesome looking pit....

Testertwister
08-09-2017, 10:31 AM
Congrats!! Your going to love it.