Temperature control

[Joetee]

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.

[CaptainMike]

I'm hoping this will be helpful soon!

[JakeT]

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.

[bbqLuv]

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

[Alphonse]

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