MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-25-2018, 12:15 AM   #91
AKMIMNAK
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Quote:
Originally Posted by Baychilla View Post
The videos are interesting, especially for the 20x30. I don't know if one of them is a Dev/experimental unit or what but the website doesn't show the stop for the cooking chamber door, nor the inlet for a temp controller being in the sliding vent door.
Chris told me he is experimenting with that ATC port location in the door.
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Old 06-25-2018, 12:46 AM   #92
kenrobin
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Quote:
Originally Posted by AKMIMNAK View Post
This is exactly my feeling. Not blaming LSG at all. I'm just saying, at my skill level, I needed to crack the door several times. I'll learn.
From today's experience, I determined that I need to learn when and how long to crack the door to increase the temp and when and how long to open the door to lower the temp. There is definitely a steep learning curve.
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Old 06-25-2018, 12:48 AM   #93
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Originally Posted by AKMIMNAK View Post
Ha, my bad :) I totally defaulted to that. No idea why.
No worries, I thought it might have been from my profile pic on FB (I have on a SC cap).
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Old 06-25-2018, 12:50 AM   #94
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AKMIMNAK How did the brisket, ribs and pic nics turn out ?
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Old 06-25-2018, 07:38 AM   #95
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I don’t move my Intake much on stick burners. I leave door partially Open till the new split is burning well then close the door. I take is usually 1/3-1/2 Open and stays there.
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Old 06-25-2018, 08:33 AM   #96
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Originally Posted by Twisted T's Q View Post
AKMIMNAK How did the brisket, ribs and pic nics turn out ?
Very good! Video just posted!
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Old 06-25-2018, 08:33 AM   #97
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LIST UPDATED JUNE 25, 2018

LSG's Videos:

Walkaround: https://www.youtube.com/watch?v=X-qQNYp4uWE
Chicken Leg Quarters: https://www.youtube.com/watch?v=XS9OxLwbt1g
Brisket: https://www.youtube.com/watch?v=OKLwheAxRpo
Ribeye Steaks Sear vs Reverse Sear: https://www.youtube.com/watch?v=wYiWPKerLgc&t=5s


Customer Videos:

Uncrating: https://youtu.be/guWUE5kzjqI
Arrival & Walkaround: https://www.youtube.com/watch?v=Unyi...ature=youtu.be
What is Crossflow?: https://youtu.be/mIBtmhEaZGA
The Grass Test: https://www.youtube.com/watch?v=TEYbhiqRQXc
Initial Burn In - Part 1 of 2: https://www.youtube.com/watch?v=L_j79fAVR0k
Initial Burn In - Part 2 of 2: https://youtu.be/SDuW7imu564
Can I Griddle & Smoke At the Same Time?: https://www.youtube.com/watch?v=St4m...ature=youtu.be
First Cook: https://www.youtube.com/watch?v=gih9HwGT7HQ
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Old 06-25-2018, 11:45 AM   #98
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Quote:
Originally Posted by sthamm View Post
Can’t speak to your particular model, but with my 24x36 I tried everything in my arsenal (very small splits, preheated splits inside the firebox, using over seasoned wood, floor fan blowing into the firebox, adjusting leveling of the smoker, running it without tuning plates to minimize resistance). I know a lot of people (Franklin most notably) say to cook with the firebox door open, but I was annoyed that I had to do it as a requirement and not just an option. With my intake now larger, cooks are much less of a headache and more enjoyable.
Whatever works for You. I’ll mod Any smoker to my liking. Even a Brand New One.....
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Old 06-25-2018, 12:52 PM   #99
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Thanks for all of your updates...quick question, if you have a chance, can you check the list for water leakage? I'm worries that rain water will be able to penetrate the seal on top

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Old 06-25-2018, 02:01 PM   #100
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Originally Posted by cfi1234 View Post
Thanks for all of your updates...quick question, if you have a chance, can you check the list for water leakage? I'm worries that rain water will be able to penetrate the seal on top

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I'm not exactly sure what you mean. Can you clarify? Are you talking about the gasket inside the cook chamber door?
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Old 06-25-2018, 04:28 PM   #101
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Quote:
Originally Posted by AKMIMNAK View Post
I'm not exactly sure what you mean. Can you clarify? Are you talking about the gasket inside the cook chamber door?
For instance, if you were cooking in the rain, would the rain make its way into the cooking chamber through the door seal? I heard this question come up before to the company in one of their videos, but haven't seen it answered by LSG yet.
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Old 06-25-2018, 04:33 PM   #102
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Quote:
Originally Posted by cfi1234 View Post
Thanks for all of your updates...quick question, if you have a chance, can you check the list for water leakage? I'm worries that rain water will be able to penetrate the seal on top

Sent from my Pixel XL using Tapatalk
I have a LSG 24 X 36 HOS and never had water infiltrate including melting snow and driving rain.
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Old 06-25-2018, 05:30 PM   #103
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Quote:
Originally Posted by cfi1234 View Post
For instance, if you were cooking in the rain, would the rain make its way into the cooking chamber through the door seal? I heard this question come up before to the company in one of their videos, but haven't seen it answered by LSG yet.
It never even occurred to me. I'll take a closer look when I get a chance.
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Old 06-25-2018, 05:49 PM   #104
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Quote:
Originally Posted by kenrobin View Post
From today's experience, I determined that I need to learn when and how long to crack the door to increase the temp and when and how long to open the door to lower the temp. There is definitely a steep learning curve.


Dont pull your hair out or stress over trying to maintain a tight temp. Its going to go up and down. Just let it do its thing. As long as you don't accidentally build some massive fire, you will be fine. No need to crack doors to change temps. Mine can swing 50-75 degrees. No biggie. It will come down. Your goal is to keep the fire clean. If things near the firebox look like they are getting too much heat, just rotate around or simply move it away if you have room.

Fire management is not hard at all if you dont overthink everything.

Last edited by Rockinar; 06-25-2018 at 05:57 PM..
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Old 06-25-2018, 08:40 PM   #105
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Quote:
Originally Posted by Rockinar View Post
Dont pull your hair out or stress over trying to maintain a tight temp. Its going to go up and down. Just let it do its thing. As long as you don't accidentally build some massive fire, you will be fine. No need to crack doors to change temps. Mine can swing 50-75 degrees. No biggie. It will come down. Your goal is to keep the fire clean. If things near the firebox look like they are getting too much heat, just rotate around or simply move it away if you have room.

Fire management is not hard at all if you dont overthink everything.
I've always struggled more with killing my fire, not with high temps. Hence cracking the door when I put a new split on. However, Chris Goodlander watched my first cook video and told me my splits are too big. I will certainly split them for my next cook and see what happens.
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