New lsg offset ownership

[Millwright1]

I’m new to offset smoking and my new lsg 24”x 36” offset pipe smoker is on its way. I’ve read from many post here that you have to hold the temp down to 225° for 3-6 hrs to set the paint and season the inside with canola oil. Any input from any Experienced lsg owners welcome and appreciated. Ambient temps next week in Indiana will be 20-30° next week.

[Mike-Sid]

A couple of quick thoughts. I sprayed on a lot of Pam on the entire Inside. I think I went too heavy, I had oil dripping out from several places.
my ball valve was loose, and it dripped from the threads. Tighten it up and put a bucket underneath it. There was a suprising amount of water from condensation I drained off. Not a problem, but a suprise to me.

[Millwright1]

Good to know thx for the tip and quick response,I’m over anxious after the long wait,just getting my poa in perspective ( plan of attack)

[Steve B]

First off. A big Congrats to you for your new awesome cooker.
If you’ve seen any of my earlier posts my avatar was my LSG 24x36 offset. And than came this thing about posting you with some kind of hat and using that as your avatar. 🤷🏼😁
You are gonna love that bad boy.

As far as "seasoning it" that’s pretty much right. You can wipe a thin coat of canola oil on everything inside. Don’t go to heavy. Or it will be fine if you just use cooking spray like Mike-Sid did. Remember you’re just setting up the paint. Not trying to do anything fancy.

Once you have that done do several dry runs so you figure out how she’s going behave. Hopefully you have an abundance of thermometer probes to place in various areas of the cooking chamber. This way you will learn how to use the vents and such.

If you have any questions you can always PM me. Or just mention me in your posts and I’ll be happy to help you out.

[Mr. Bones]

Yer such a nice an helpful man!

[CaptainMike]

Heed the advice of this Wise Sage, it was sage advice for me.

[Steve B]

Thanks for the kind words CaptainMike

[Millwright1]

Thx for the info Steve B have read a few of your post,I currently have a ThermoWorks signals with temp probs I can play with and the dry runs on new equipment is a good idea. Can’t wait to dive in and learn this new cooker.

[Steve B]

It’s gonna be a fun ride for sure.
Also make sure you put an @ in front of my name.
Steve B otherwise I may not see your questions.
Again anything I can do to help you out just let me know.

[Millwright1]

Oh understood new at this too,always learning thx again Steve B.

[RonB]

Congrats on the new cooker.

In order to tag a Pit member, you have to use the "@" symbol and then type their name exactly as it appears in red. You have tagged "Steve" above because you added a "." next to the "B".

I can't help with your new cooker, but there are several here who can.

[Steve B]

Hahaha. Also don’t put a period "." After the name.
No worries though. We have all gone through this learning curve.

[FireMan]

What’s one B to another?

[Millwright1]

I was on the fence and on the lsg website researching my thoughts and desires for days. Always wanted an offset to have the ability to experience true-blue-smoke-nirvana. With full wood combustion. Wood Smokings "sweat spot" is definitely through full and complete combustion,keeping food at a safe distance but still harnessing some of woodsmoke’s flavors.Almost went with a lsg 24”x48”adjustable grill,but still longed for a true offset,lsg’s 20”x42” offset also was considered,but was wanting the 1/2” firebox and 1/4” thick cook chamber,and more temp adjustability with tuning plates. Considering thicker steel and thermal mass also a factor living in Indiana. Being a millwright by trade was
Advantageous in these design decisions. And now the learning to run an offset smoker begins (soon)🤔

[Mike-Sid]

Millwright1 the 24x series of pipe offsets are definitely beasts! 1/2" fire box! Yours is almost twice the weight of my 20x42 and I consider mine to be a monster. I considered the pipe offsets, but opted for the "smaller" 20x42

[Steve B]

Once you learn your cooker you will never regret your decision. A lot of fun but plan on being outside with it. Even on those cold days. They do need a bit of attention.

[Redwng]

I have a LSG 20x36 offset and seasoned like others have mentioned. One thing is that to get between 225-250 it really won't take much fuel. I start with a bed of coals (in the fire management basket) well lit before adding logs and you probably won't require much wood. You can always add more wood if necessary.

Congrats on your new cooker and enjoy the journey!

[CaptainMike]

This is how I seasoned mine as well.

[CaptainMike]

As stated above, start small and work your way up. Try not to chase the digital temps too much looking for the sweet spot, just shoot for a nice low fire and don't panic if it spikes a little. These things are big thermal masses and can dissipate the heat well so hitting 250-275 at the grate won't be the end of the world. My first 4 - 5 cooks were all L&S to reinforce the seasoning process and I didn't mineral oil the outside until I'd done those first few cooks.

I've had to do some tuning with the tuning plates to get it more or less dialed in and for me and it was/is an ongoing process. Part of the enjoyment of these big cookers is learning their quirks and making the adjustments. Lots of variables to consider when finding what works for you. I'm a seat-of-the-pants kind of guy so these beasts are a lot of fun. Looking forward to you sharing your experiences!!

[Mr. Bones]

Ya already gots this, Amigo, so don't sweat, none...

Jus make a small fire, an season it up, a bit...

When I cook with any my offsets, I will fill one Weber charcoal chimley to th top, light it off, an pour it in my firebox, followed by an unlit chimley, if'n it's arse-whoopin colt out...this generates plenty heat, with th vents set right <BUT> ya needs to learn to burn Mr Log, an alla his various split friends up in there, so start feedin some smaller splits, as ya watch th coals start to diminish...

Make a good coal bed, an ya'll be jus fine, Amigo...

[Millwright1]

All good input for my mindset at this waiting hour. Don’t know what I’d do without this awesome ability to tap into honest,from the hip,info from the people on this site. Mind-food for my almost 60 yr old mind,Im confident this mind-food will have a smokey flavor.

[Mr. Bones]

Always feel free to ask any questions, Brother! At any time, along th way, or ever...

Nobody gonna Yike at ya, or "That's what th search feature is for" kinda Carp, round these here parts...

Lotsa Smart Folks hang out round here (I ain't one of 'em), an they'll git ya all kinda set up, jus as right as rain...

An I done asked alla th Stoopid Questions up, some time back

So, Fire Away.

Th Pit has answers...

[Steve B]

Again ask away. We’re here for ya brother.

Oh. What’s the ETA for your beast?

[Millwright1]

The shipper hasn’t called or emailed me as of yet,Sharon at lsg held up the creating for shipping process to add a couple more options I was wanting.

[Sdell]

Congratulations! Love my 20x42 and I am sure you will love yours now that the wait is over. Not much to add to the good advice already posted here. Post some shots of your first cooks.

[Mike-Sid]

Millwright1 one more tip. I had the shipper put my smoker in the garage. I tried to have him spin the smoker around so I could roll it off the crate when I uncrated it, but he didn't. I gave up asking, he wore me down, looong story.
as you can see in the picture, there is no room to roll it off orientated this way. I ended up putting a chain on the crate, and slowly dragging it 90° with my truck. Simple, but should have been unnecessary. Something to think about if this applies to you.

[Steve B]

Yup those puppies have enough packing to build yourself another shed if you need one.