Insulated Vertical Cabinet Smoker Opinions
- Thread starter WoodBBQ
- Start date
nweave2614
Knows what a fatty is.
I have not tried water in my pan yet, I will at some point but Chris from LSG does not recommend water if your cooking above 225 degrees since your making to much steam and burning a lot of fuel to keep the pit temp up since the water is never going to exceed 212.
JVM59
Full Fledged Farker
I have the LSG mini and use the water pan almost always.
BTW, if you do own a LSG cabinet cooker, be sure to keep the hinges oiled.
I found that out the hard way.
BTW, if you do own a LSG cabinet cooker, be sure to keep the hinges oiled.
I found that out the hard way.
luv2smoke
Take a breath!
I've never used water in mine and don't really feel that I have the need to do so as mine holds rock solid temps. I think the guys that tend to use water or feel the need to use water do so to regulate temps as they must be getting transient air into the combustion chamber making temps more difficult to regulate. Just spoke with Rob at Cascade Smokers yesterday and I decided to go with a custom size 3-36" wide x 24" deep racks. The smoker will have a cart so the charcoal box will be at waist level which will mitigate bending over to load fuel or clean the charcoal box and all three cooking racks will be at a comfortable working level.
boogiechillen
Knows what a fatty is.
So about a foot wider and slightly deeper than the Quedeville.
I never use water in mine.
Stopped a while ago in my UDS as i burned way more fuel and had a harder time reaching higher temps. Didn’t see any drop off in moistness of meat either.
P
pharp
Guest
The racks on my humprheys are pretty wide.
P
pharp
Guest
Heard lots of good things about all three, good luck with your choice.
Leftwngr
is one Smokin' Farker
I have a pitmaker vault. I use water on two situation: 1) when temps spike and need to bring down. Water into smoke stack. 2) when running full cooker and bottom grate in use. Keeps from bottom of meats on bottom rack from burning.
ebijack
Babbling Farker
I use foil covered drip pans mostly. I only use water when I'm burning pure wood. Same principle as my offset smoker. The water takes out some of the blast of the wood burning fire hot air passing by. To help get/keep more even temps and lower temps.
I will mention, in my experience. A loaded up cooker. No matter the type. Cooks differently full then when only having having one/two grates or minimal meats in the cooker. Makes a big difference IMHO.
When mine was reverse flow. There was no way to get even heat front/back and top/bottom loaded grates. I tried for almost 6 mths to get the dang thing to work. Water, no water, fire bricks etc. No real difference.
Top pic, original reverse flow. 4 grates, 8 identical ham steaks. Heat enters at the top and exits at the bottom. Drip pan ontop of pan with firebricks.
This will not due!
Reason for my mods..lots of mods.
Second pic, burning pure wood. using water in pan. 8, #8-10 porkbutts. I did have to rotate grates a couple times thru the cook. But not every hour like when reverse flow.
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BuffaloDave
Full Fledged Farker
Same here. I would have went Ironside but the wait was longer. Absolutely love my LSG though.
What's the most you've loaded it up? Gonna do a big cook in under a month, brisket, ribs, chicken. Gonna have to try and fit 9 packers, curious how much more fuel I'll burn
pjtexas1
somebody shut me the fark up.
The large? 9 briskets will probably fit on 2 racks.
Sent from my SM-G955U using Tapatalk
BuffaloDave
Full Fledged Farker
Just went out with a 16 pounder and I think 3 15lb+ packers per rack, 12 is the most that would comfortably fit at once.... you say 18? Maybe if they are thin and you use the extra racks?
Also going to be doing 500 chicken legs and either a ton of ribs or belly burnt ends....can't decide. Gonna be a blast!
WoodBBQ
Is lookin for wood to cook with.
BuffaloDave - so aside from the wait time you would have gone Ironside? What was the main things you liked about Ironside over LSG? I just got my text that my Ironside build should start in about a month.
BuffaloDave
Full Fledged Farker
I liked the option to go full wood, and the design looked nice. All's well that ends well though I wouldn't trade my lsg now!
Porcine Aviator
Full Fledged Farker
There are a growing number of high quality verticals out there now, and I think that is a good thing. While I tired of baby sitting my offset all day, I was hesitant to try yet another new design of smoker. Nothing I have ever used held a candle to the offset, but old age nudged me toward convenience and one more shot at nirvana.
After some adventures in the selection process ( half the fun), I settled on the Cascade Que Deville and it changed my smoking regimen entirely. The ease of use, quality of the build and finished flavor, furnished the trifecta I have searched for. All this, while I slept
peacefully through the night.
I think the insulated reverse flow vertical is the single best advancement in smoking in decades.
Have fun.
P.S. Offsets make great planters.
After some adventures in the selection process ( half the fun), I settled on the Cascade Que Deville and it changed my smoking regimen entirely. The ease of use, quality of the build and finished flavor, furnished the trifecta I have searched for. All this, while I slept
peacefully through the night.
I think the insulated reverse flow vertical is the single best advancement in smoking in decades.
Have fun.
P.S. Offsets make great planters.
boogiechillen
Knows what a fatty is.
The reviews from you and luv2smoke were a big part of me buying a cascade. Not a lot out there on them.
CBO2126
Is lookin for wood to cook with.
Any of y’all with the mini have a picture of it fully loaded with meat?
DHEYING
Found some matches.
Does anyone have a suggestion on what I can use to cover the water fill port? To minimize air getting into the cabinet when water is not used?
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