26 Hours and counting!!!

TXNewbie · 08-27-2018, 03:17 PM

So I started the seasoning process on my new Lone Star Grillz PeeWee I just received (see other threads for pics).

I loaded up about 3/4 of a 20lb bag of Weber briquettes and some chunks of Post Oak and Pecan for the initial seasoning yesterday right after lunch.

I kept it at 225 the first 3-4 hours, then due to operator error it spiked to 300 for a short period of time and then back down to 250ish.

I check it first thing this morning and was down to 200. Opened the air vent a bit and it went back up to 250. Where it is now. 27 hours after I initially lit it without a single refill.

Seems to me that is one crazy effect smoker!! I've already figured out the temp variance I believe are due to the fact I didn't pack the briquettes consistently high like Chris recommended and instead have some pockets of space. I also need to learn to stop messing with the ball valve.

TXNewbie · 08-27-2018, 06:36 PM

I just checked.....29+ hours and still going strong at 250.

Ball valve is only open about 1/4", chimney open all the way.

Still original load of 3/4 bag of Weber briquettes from yesterday.

mikemci · 08-27-2018, 06:39 PM

Sounds like a UDS!

TXNewbie · 08-27-2018, 07:21 PM

Hoss · 08-27-2018, 09:24 PM

That is impressive.The longest I have held 250f dome temp in my LBGE is 36 hours on 10 pounds of Ozark Oak lump.

LordRiffenstein · 08-28-2018, 06:51 AM

Impressive stuff!

TXNewbie · 08-28-2018, 07:19 AM

OK guys - just went out and checked it.

Still. Going.

We are 42 hours into this.

Yup - it's down to 200 degrees, but we are 42 hours into this with NO automatic temp control and it is still on it's original batch of charcoal and wood!!!

Chris at LSG said this is the most efficient smoker they make. He wasn't kidding.

Big George's BBQ · 08-28-2018, 07:40 AM

Very nice Congrats and Enjoy

pjtexas1 · 08-28-2018, 07:46 AM

I'm not all that impressed. If you had meat in there i bet it wouldn't run but maybe 36-38 hours.

It's the size of the cooker. Not as much metal to heat up and such a small space to keep warm. My little Red Box can run 8 hours on 3 pounds of charcoal but it's way smaller than yours. And there's no way to fit a whole bag of charcoal or spare ribs or a brisket... it's cute though.

Sent from my SM-G955U using Tapatalk

TXNewbie · 08-28-2018, 08:18 AM

Quote:

Originally Posted by pjtexas1

And there's no way to fit a whole bag of charcoal or spare ribs or a brisket... it's cute though.

And looking good is half the battle!

TXNewbie · 08-28-2018, 11:27 AM

Just got home and checked it.

It was at 200 this morning, so I cracked the ball valve open just a bit before leaving.

It is now at 275 46 hours into this!

TXNewbie · 08-28-2018, 09:07 PM

Just got home and checked it.

It is at 275 degrees AFTER 56 STRAIGHT HOURS!!

Hoss · 08-28-2018, 09:24 PM

Have you checked and/or calibrated your thermometer?

Just wondering.

TXNewbie · 08-28-2018, 09:44 PM

Quote:

Originally Posted by Hoss

Have you checked and/or calibrated your thermometer?

Just wondering.

Yes. It was good-to-go.

Hoss · 08-28-2018, 09:46 PM

Quote:

Originally Posted by TXNewbie

Yes. It was good-to-go.

Was just messin with ya!

08-27-2018, 03:17 PM	#1
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone	26 Hours and counting!!! So I started the seasoning process on my new Lone Star Grillz PeeWee I just received (see other threads for pics). I loaded up about 3/4 of a 20lb bag of Weber briquettes and some chunks of Post Oak and Pecan for the initial seasoning yesterday right after lunch. I kept it at 225 the first 3-4 hours, then due to operator error it spiked to 300 for a short period of time and then back down to 250ish. I check it first thing this morning and was down to 200. Opened the air vent a bit and it went back up to 250. Where it is now. *27 hours after I initially lit it without a single refill.* Seems to me that is one crazy effect smoker!! I've already figured out the temp variance I believe are due to the fact I didn't pack the briquettes consistently high like Chris recommended and instead have some pockets of space. I also need to learn to stop messing with the ball valve.

08-27-2018, 06:39 PM	#3
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	Sounds like a UDS! __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

08-28-2018, 06:51 AM	#6
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Impressive stuff! __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

08-28-2018, 07:40 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very nice Congrats and Enjoy __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-28-2018, 07:46 AM	#9
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I'm not all that impressed. If you had meat in there i bet it wouldn't run but maybe 36-38 hours. It's the size of the cooker. Not as much metal to heat up and such a small space to keep warm. My little Red Box can run 8 hours on 3 pounds of charcoal but it's way smaller than yours. And there's no way to fit a whole bag of charcoal or spare ribs or a brisket... it's cute though. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

08-27-2018, 06:36 PM	#2
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone	I just checked.....29+ hours and still going strong at 250. Ball valve is only open about 1/4", chimney open all the way. Still original load of 3/4 bag of Weber briquettes from yesterday.

08-27-2018, 07:21 PM	#4
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone

08-27-2018, 09:24 PM	#5
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	That is impressive.The longest I have held 250f dome temp in my LBGE is 36 hours on 10 pounds of Ozark Oak lump.

08-28-2018, 07:19 AM	#7
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone	OK guys - just went out and checked it. Still. Going. We are 42 hours into this. Yup - it's down to 200 degrees, but we are 42 hours into this with NO automatic temp control and it is still on it's original batch of charcoal and wood!!! Chris at LSG said this is the most efficient smoker they make. He wasn't kidding.

08-28-2018, 11:27 AM	#11
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone	Just got home and checked it. It was at 200 this morning, so I cracked the ball valve open just a bit before leaving. It is now at 275 46 hours into this!

08-28-2018, 09:07 PM	#12
TXNewbie Full Fledged Farker Join Date: 07-21-18 Location: Somewhere, USA Name/Nickname : Someone	Just got home and checked it. It is at 275 degrees AFTER 56 STRAIGHT HOURS!!

08-28-2018, 09:24 PM	#13
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Have you checked and/or calibrated your thermometer?Just wondering.