Unboxing my new offset was a lot harder than I anticipated. It took a few hours with a night's sleep in between but I finally got it free! LSG doesn't spare a nail or piece of wood in securing their pits for delivery. Here are some photos of the 20x42 inside the crate and the makeshift plywood ramp that I used to wheel it down from.
More photos to coming soon.
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Last edited by kenrobin; June 23, 2018, 02:48 PM.
Reason: Photos were not showing up
Looking really sweet so far. I love the custom plaque too. I really wanted one as well but couldn’t decide on what I wanted. And the additional $ was not there at the time.
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
Excellent video kenrobin thanks for taking the time to do it. LSG does fine work. I will be interested in how even the temps run. I have tuning plates in my horizontal and have them arranged so the left or exhaust side runs about 50 degrees hotter than the fire box side. I find it useful if I'm doing chicken and say ribs at the same time as I like to run chicken and turkey at higher temps.
Don't know that your going to need the water reservoir feature very much if your temps run the way you want them.
I need to put a large pan of water in my vertical stick burner but that is for a heat sink to even the temps out and has nothing to do with adding moisture.
At any rate congratulations on owning a fine pit and welcome to the art of stick burning! Lots of experienced stick burners here so feel free to ask questions!
I made my best effort to season the pit yesterday. I got so caught up in trying to figure out everything that I was doing wrong in my fire management that I didn't get around to taking photos of the process. I'm going to do a couple of dry runs before my first cook so I'll try to get some more photos.
In the meantime, here are some pictures from before and after the seasoning. Hopefully all 10 photos are visible below.
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