Early Observations From An Owner Of A New LSG Offset
I'm still getting to know my new LSG offset and understand the process for getting a good bed of coals started. The biggest lesson learned is that I need to exercise more patience with everything and let the smoker do what it does naturally.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Great video kenrobin I had to turn the speakers up as well but no problem. And yes stick burning is about patience from fire building and management to cooking on one in general. Stick burning requires your involvement. You have to be interactive with it which is why it's not for everybody. The more experienced you become the less interactive you have to be but it will always require more of your attention than any other method of smoking.
Which is why it's also more rewarding imo.
That LSG should run pretty smooth from the get go I would imagine. Once mine is up and running at temp and all the steel is holding heat it can hold temp for hours with a small softball size bed of coals in the fire box. You have to add wood just to keep a fire going not to hold temp so you have to have some smaller splits for this purpose.
Lots of little nuances to learn and you will have fun learning them. Good luck and keep us posted on your progress!
As a guy who also dabbles with YouTube content creation - I don't know if your camera can accept an external mic input, but if it can - I highly recommend you get either a lavalier mic, or a shotgun mic. It will drastically increase the quality of your audio (especially if you get a powered mic, rather than one that is drawing power from the camera). Here's what I have and they both work really well.
I cannot recommend this enough. I went through several high end mic's before settling on a lavalier mic from Rode. Top notch, and very insensitive to wind. Brand is less important, but get a lavalier mic. Makes a huge difference.
Rhode is a good brand, but I'm a Audio Technica fan boy - hence the link is to a AT lavalier. Found them while lusting after Bose NC headphones. Very happy with them.
Great video kenrobin I had to turn the speakers up as well but no problem. And yes stick burning is about patience from fire building and management to cooking on one in general. Stick burning requires your involvement. You have to be interactive with it which is why it's not for everybody. The more experienced you become the less interactive you have to be but it will always require more of your attention than any other method of smoking.
Which is why it's also more rewarding imo.
That LSG should run pretty smooth from the get go I would imagine. Once mine is up and running at temp and all the steel is holding heat it can hold temp for hours with a small softball size bed of coals in the fire box. You have to add wood just to keep a fire going not to hold temp so you have to have some smaller splits for this purpose.
Lots of little nuances to learn and you will have fun learning them. Good luck and keep us posted on your progress!
Thanks Frozen Smoke, I quickly realized that my offset will require a great deal of interaction & I'm OK with that. I'm still working on getting my setup fully together (my wife found what appears to be a good & affordable local resource for wood) and I'm close to pulling the trigger on the Kindling Cracker, I just have to decide what size would work best for my needs. https://www.northerntool.com/shop/to...ndling-cracker
Thanks for sharing your input on this smoker. I am still looking at the LSG for my first offset. I really like the new body style on the smoker, not sure if I like it more than the traditional body style, but I think it will grow on me. Just as the legs.
Very nicely done, amigo! I jus wanted to thank ya again fer takin us all along with ya, on your stickburner journey!
Hope yer pork tenderloin comes out super; might as well throw a few other things on there, while yer at it!
Wishin yerself an yer family a safe an happy Independence Day!
Thanks, I need to edit my pork loin video. Yesterday, I took the plunge and smoked ribs & chicken thighs and I used the griddle to cook some Italian sausages. I love the versatility that the griddle adds to this pit!
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