mikes1212
Full Fledged Farker
- Joined
- Jan 11, 2014
- Location
- Chantilly, VA
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.
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.
Last edited: