Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Temperature control

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Temperature control

    Ok this is just a tip for all you other LSG owners.
    I completed a 23 hours long brisket. I use Thermoworks probes ets.
    What I was doing is when I see the temp start to come down a bit, I know I needed another split. I didn't use a timer.
    But.... With this smoker being so well made and efficient, if you wait to the temp drops a little, it's too late because the pit retains so much heat.

    I suggest using a timer to know when it's time to add a split or at least when to check if. Probably around every 30 to 45 minutes until you figure out the best timing.

    (NOTE: This is a new edit I'm doing here. I have learned that i need to add a split of two about every 25 minutes. This will help maintain your temp within reason. +/- 10 to 20 degrees is within reason to me. It's worked out very well for me with owning my LSG for a year now.)

    When my temp started coming down a bit the fire was close to being out and then it's catch up time.

    Add a split, leave door open for maybe 30 second until it catches fire and the white smoke is nearly gone. Close the door and walk away.

    I hope this helps some one.
    Last edited by Joetee; January 16, 2022, 11:07 AM.

    #2
    I'm hoping this will be helpful soon!

    Comment


      #3
      My only complaint with my LSG is that sometimes it holds heat too well. During the summer months I struggle to keep enough fire to create thin blue smoke, but not go to 300 degrees plus.

      Comment


        #4
        Sounds like a plan of attack. I will keep this in mind if I ever get a log burner.

        Comment


          #5
          Yes, we need FireBoard to add a "fire eye" function in addition to temperature reporting.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here