I got a lot to learn, this is my 1st stick burner. I probably didn't add small splits often enough and trying to keep the pit @ 225 didn't help the coals. I lost my bed of coals, then the fire was smokey. That didn't matter for seasoning, but I still wanted thin blue smoke. I do have and used the fire management basket. Tomorrow is the 1st cook, beef AND pork ribs.
Did I mention the high today was about 15°
Right. I was hung up on 225° today because that what LSG advises to season the smoker, But tomorrow I'll let it run where it settles in at between 250-275.
Thanks for the tip!
About a 4lb rack of chuck short ribs, and 4 racks of baby backs, on the smaller side. I also just threw on 2 links of my goose Bratwurst.
I'm starting to get the hang of it. Seems like it settles in at 275. My 1st cook, and started out at 3° outside, so who knows. I'm having fun, and getting hungry
This advice is spot on. I failed miserably at trying to keep the temp at 225 during the seasoning. It’s especially hard when it’s your first experience with a stick burner. The important thing is that you got your feet wet.
Have fun, enjoy the learning process & don’t get caught up chasing temperatures. I’m ok if mine is anywhere between 225 - 275. Remember, the 20x42 cooks hotter on the top grate than the bottom. You can use that to your advantage.
Same here. I rely mostly on my Fireboard for a more accurate reading. I usually wait until the temp on the FB drops below 225 before adding another split. Then I let the fire do what it wants as long as the temp is between 225-275. I use the Tel-Tru for quick glances.... I can usually tell whether my fire is ok based on where the Tel-Tru is.
kenrobin I'm going to put a few temp probes on the grates to see what the temps are on various spots on the grates vs what the Tel-Tru is saying. I'm still learning my grill. Sunday should be a smoking day! I have a few things lined up to smoke, I will take more pictures this time.
Last edited by Mike-Sid; January 21, 2022, 03:01 PM.
kenrobin So during today's cook I noticed liquid dripping from around the ball valve. I put a bucket underneath it (thankfully) and turned it a bit to tighten it up, then opened it up. Holy cow, about a half gallon or more of liquid came out. Some of it was the excess Pam spray, but was the rest just moisture from condensation? After that the "exhaust " was much lighter. I'm guessing I was getting a lot of steam coming out the stack because it stopped after that. What do you guys think happened? Normal?
it is cold here in CT. Starting out at 3° this morning, now a balmy 25°.
I advise keeping that ball valve open during cooks, with a metal drip bucket on the ground underneath. You want to avoid grease and moisture accumulation in the body of the cooker during your cooks.
I'm guessing it was condensation. I put water at the bottom of the chamber for just about everything except for poultry. The water acts as a heat sink & it helps to regulate the temperature as well as adding humidity. I agree with putting a metal drip bucket under the ball valve. I found that Traeger's grease bucket fits perfectly.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
kenrobin and CaptainMike are correct in saying don’t get to crazy about holding steady temps. They are going to go up and down and change left to right during your cooks.
Yes it is a learning curve. But I’m glad you’re enjoying it. You couldn’t have picked a better day to figure this out.
What you are definitely learning is just how awesome this cooker is.
Just wait until the weather gets better. You’ll be an expert in no time.
As far as the liquid that drained. I’m not sure. I always put about 2 gallons of hot water in the cooking chamber when doing longer cooks. But I’m thinking it definitely has to do with it being new and still breaking in. Plus the outside temps.
Where abouts are you in CT? You’re probably pretty close to me. Rockland County NY. 15 minutes over the TZ Bridge
Last edited by Steve B; January 16, 2022, 01:42 PM.
I always get a lot of condensation when I first fire up my 20x42 when it is cold. As soon as it heats up it will stop. Never found it to be a problem. Just open the ball valve for a second to drain it.
Sdell interesting. I was just surprised, I didn't expect anything to come out since I didn't put anything in.
Thanks, good to know. I've got a lot to learn.
Congrats....I have the LSG 20x36 offset and really enjoy cooking with it.
In addition to all the temp comments I have learned to use smaller splits 7-9" long and I keep a couple on the side of the fire management basket to warm up. Look forward to seeing your posts and what you have learned with this awesome cooker.
Good point, all my logs were too long and I was cutting them down with a battery powered chainsaw. I ordered one of these, seems a lot safer and easier
BLACK+DECKER Lopper Chain Saw, 4.5-Amp (LP1000) https://smile.amazon.com/dp/B000BANM...ing=UTF8&psc=1
Same here. Small splits/chunks preheated in firebox works for me. I also preheat on the griddle to avoid scratching the paint on the top of the firebox. I usually run it with the damper wide open for a clean fire and manage temps with the quantity of wood. Mine seems to like to run 250-275. At 225 it is hard for me to keep a clean fire with a decent coal bed.
I have to work on taking pictures of the food cooking, and the final product.
but, 1 4 bone rack of chuck short ribs, and 4 racks of BB ribs. I smoked a couple links of my goose Bratwurst with swiss cheese. Came out good, but I still have a lot to learn. I'll try again Sunday, smaller splits, and better bed of coals.
Attached Files
Last edited by Mike-Sid; January 18, 2022, 02:27 PM.
Ordered an lsg 24â€x36†Oct 19th,and got the call Thursday, today is Saturday. Is seasoning in cold temps,and holding her down to 225° a Challenge in 20 to 30° weather? I’m in Indiana and should be arriving next week sometime.
Might be easier to hold the temps down in the cold. I seasoned mine in the teens to 20. If it starts to get too hot, open the lid for a bit.
Congratulations! Have fun. Tomorrow is smoking day for me, high in the low 20's. I'm sick of winter already.
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