DFoster
Knows what a fatty is.
The grilling space seems to be a little deceiving from LSG’s website. How many 14-16lb briskets can you get on that thing?
Lone Star Grillz offset owners?!!
- Thread starter DFoster
- Start date
The grilling space seems to be a little deceiving from LSG’s website. How many 14-16lb briskets can you get on that thing?
DFoster
Knows what a fatty is.
How many 14-16lb briskets can you fit on your cooker?
DFoster
Knows what a fatty is.
What are your Pro’s/Con’s between all 3? Did you ever use your grill top and hot plate with the 1/4” or 1/2”?
SmittyJonz
somebody shut me the fark up.
Have you used a stickburner before.? Suck to pop $3k on a smoker and not like it. Several on here have been there, done that. Pecos or Ok Joe Longhorn are $400........
dannypat21
is Blowin Smoke!
Great point here. I had a stickburner, sold it and went to a cabinet smoker, then a WSM. I missed burning sticks and eventually bought my LSG VO. The first couple times I used the new pit I wasn't sure I made the right decision. I was exhausted after splitting logs and tending the fire, I got used to the set it and forget it. I am much busier with life now than I was before, with commuting far to work and coaching sports. I have fell back in love with burning sticks, but I plan on purchasing a cabinet smoker in the future on days where I can't tend a fire for 8 plus hours. It is also much more expensive to operate with wood prices in Southern California. If you have the time, there is nothing better than burning sticks, but it is alot more work.
SciAggie
Is lookin for wood to cook with.
Besides surface area, is there much difference in the way a vertical offset, pipe offset, or one of the new cabinet offsets cooks? Do you see any advantage/disadvantage beyond footprint, aesthetics, and the aforementioned grid real estate?
SmittyJonz
somebody shut me the fark up.
Verticals are Slightly more efficient possibly allowing smaller fire/wood and More even temps thru cook chamber as compared to traditional offset. (Reverse flows are more even temps than traditional).
DFoster
Knows what a fatty is.
I have not, but my personality type is all in with whatever I am doing so that’s why I was looking at a stick burner versus the cabinet. I was looking at it as I don’t want to regret investing the money on a IVC smoker and not get the flavor profile I am looking for. I also thought I have a set it and forget it “smoker” ,I say that with caution, with the Traeger for those times I don’t have time to tend a fire. I already check on my Traeger constantly watching to make sure it’s doing what it should be doing since I have had some temperature issues with it, so I don’t mind the idea of tending a fire and hanging out. I keep going back and forth on the IVC versus the traditional offset and keep getting drawn back to the offset.
So is the flavor profile with the IVC that big of a difference to a stickburner?
sparctek
Knows what a fatty is.
I have not had it fully loaded with brisket yet. The most briskets I have cooked at one time is 3. Two of them (about 13 lbs each) fit on one rack the 3rd one was about 15 lbs and I put that on the rack above the other 2. There was room there for a smaller brisket on the second rack.
I will say that I rotated the briskets between the 2 racks from time to time. I just felt they cooked more evenly and to my liking by rotating them.
Hope that helps...
SmittyJonz
somebody shut me the fark up.
Flavor is Different not necessarily Better. The more wood chunks run in a cabinet smoker the closer the taste, but more wood means higher temps generally.
I’m All for either one as I’ll always have both a stickburner and a charcoal smoker.
You can try stickburning for $400-$500 but can’t try a Cabinet at that price.
I’m All for either one as I’ll always have both a stickburner and a charcoal smoker.
You can try stickburning for $400-$500 but can’t try a Cabinet at that price.
DFoster
Knows what a fatty is.
That’s exactly what I was looking for. Thanks.
txsmkmstr
is one Smokin' Farker
I've never loaded it up but would like to think 8 would be the maximum if they were trimmed properly.
Edit: The more I think about it the number is likely closer to 6 with 4 on the bottom running front to back and two on the top running left to right. You lose a little space on the top shelf due to the curve of the pipe.
Last edited:
txsmkmstr
is one Smokin' Farker
I NEVER did use that grill top feature... Things in and around a firebox tend to rust without a LOT of attention. That was on a 1/4" firebox, which gets blazing hot to stand next to - instant burn if you simply brush up by it. This particular pit was just too small for my purpose.
The 1/2" F/B was about the same but did not have the grill top as most 1/2" upgrades kill that feature. Still got raging hot and had to fabricate a heat deflector to take advantage of the "utensil hooks" the pit manufacturer installed 3" away from the F/B. This particular pit was just too large for my purpose.
The cabinet smoker... well, I liked the exterior never got hot enough to burn you but ultimately decided that charcoal and smoldering wood chunks were not the flavor profile I preferred. This after a three year run so it wasn't a quick decision to go back to an offset.
So... After ten plus years in this hobby I finally figured out what I wanted and got LSG to build it for me. Over one year later the firebox still looks brand new, the fun factor is there, the pit is easy to run and the flavor profile is spot on for my tastes.
Hope this helps.
Dinkle
Knows what a fatty is.
I got a 20x48 LSG with the 1/2 inch upgrade and grill top firebox. I wanted the increased firebox life with the half inch upgrade. I can fit two 15 pound packers on it.
DFoster
Knows what a fatty is.
That helps a lot. Thank you for all the input and wisdom, I really appreciate it.
DFoster
Knows what a fatty is.
Do you use the grill top? And if you do, how do you like it? Or do you wish you would have just gotten the insulated firebox?
Sent from my iPad using Tapatalk
Dinkle
Knows what a fatty is.
I used to grill with old smokey and weber kettles I don't anymore because I only grill with my LSG. The dual rack levels in the firebox let you sear and roast your Meats perfectly
DFoster - I recently went though same LSG decision and opted for the 1/4. I actually explored buying without the griddle/grill top and lid because it seemed like yet another area for rust to collect. But then couple of guys reminded me that the griddle top serves another purpose which is to act as heat buffer, protecting the paint on top of firebox from burning off.
So the standard option of griddle/grill top is basically giving you 1/2 thick steel on top of firebox at no additional charge. The other aspect is that you are adding a lot of weight with 1/2 or insulated. Now think about how long it takes to heat up all that steel on a cold day! Just a thought...
So the standard option of griddle/grill top is basically giving you 1/2 thick steel on top of firebox at no additional charge. The other aspect is that you are adding a lot of weight with 1/2 or insulated. Now think about how long it takes to heat up all that steel on a cold day! Just a thought...
Ruben Cortinas
Knows what a fatty is.
I have the 24/60 with the 1/2 upgrade and am well satisfied with the extra thickness. I have noticed a small saving of a stick or two over a 10-12 hr cook. It doens really well at retaining and recovering temp. I used it on New Year’s Eve when it was 15f with the wind from the north at night and it held I own. I use then grilling top every once in a while as it is a easy to use and maintain. Buy
What you will want now as you will always have that maybe I should have thought
What you will want now as you will always have that maybe I should have thought
Baychilla
is one Smokin' Farker
Which part of California climate? Around SF I have constant thick fog and wind.
Sent from my iPhone using Tapatalk
