FrozenTundra
Knows what a fatty is.
- Joined
- Mar 11, 2012
- Location
- Ashland, WI
I'm finally getting around to seasoning my Lone Star Grillz Large Insulated Cabinet Smoker.
I oiled it up with 2.5 large cans of WalMart canola spray.
Put the T-Plates in a maze setup and dumped in a 15.4 lb bag of Kingsford original and lit a few briquettes with my torch.
Put the BBQ Guru Pit Viper fan on and set the top pit damper, Pit Bull fan slide damper and the ball valve to 1/3 open (a big thank you to member harleykids for all the great info in that LSG 162 page monster thread)!
I set the Fireboard Drive to 225, hung an ambient temp probe from one of the sausage rods and closed the doors.
That was 20+ hours ago and it's still chugging along. I couldn't be happier so far.
Weather: temp has been in the 50's and very windy.
Pit temp has stayed between 218 and 242 with it being within 5 degrees of the 225 set temp the majority of the time.
I oiled it up with 2.5 large cans of WalMart canola spray.
Put the T-Plates in a maze setup and dumped in a 15.4 lb bag of Kingsford original and lit a few briquettes with my torch.
Put the BBQ Guru Pit Viper fan on and set the top pit damper, Pit Bull fan slide damper and the ball valve to 1/3 open (a big thank you to member harleykids for all the great info in that LSG 162 page monster thread)!
I set the Fireboard Drive to 225, hung an ambient temp probe from one of the sausage rods and closed the doors.
That was 20+ hours ago and it's still chugging along. I couldn't be happier so far.
Weather: temp has been in the 50's and very windy.
Pit temp has stayed between 218 and 242 with it being within 5 degrees of the 225 set temp the majority of the time.