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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 08-27-2018, 03:17 PM   #1
TXNewbie
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Default 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.
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Old 08-27-2018, 06:36 PM   #2
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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.
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Old 08-27-2018, 06:39 PM   #3
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Sounds like a UDS!
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Old 08-27-2018, 07:21 PM   #4
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Old 08-27-2018, 09:24 PM   #5
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That is impressive.The longest I have held 250f dome temp in my LBGE is 36 hours on 10 pounds of Ozark Oak lump.
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Old 08-28-2018, 06:51 AM   #6
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Impressive stuff!
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Old 08-28-2018, 07:19 AM   #7
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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.
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Old 08-28-2018, 07:40 AM   #8
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Very nice Congrats and Enjoy
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Old 08-28-2018, 07:46 AM   #9
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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.

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Old 08-28-2018, 08:18 AM   #10
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Quote:
Originally Posted by pjtexas1 View Post
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!
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Old 08-28-2018, 11:27 AM   #11
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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!
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Old 08-28-2018, 09:07 PM   #12
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Just got home and checked it.

It is at 275 degrees AFTER 56 STRAIGHT HOURS!!
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Old 08-28-2018, 09:24 PM   #13
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Have you checked and/or calibrated your thermometer?Just wondering.
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Old 08-28-2018, 09:44 PM   #14
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Quote:
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Have you checked and/or calibrated your thermometer?Just wondering.
Yes. It was good-to-go.
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Old 08-28-2018, 09:46 PM   #15
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Quote:
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Yes. It was good-to-go.
Was just messin with ya!
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