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Question for Lonestar offset owners

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  • Joetee
    Club Member
    • May 2017
    • 471
    • Georgetown, Ky

    Question for Lonestar offset owners

    During yesterday's 18# brisket cook.
    I was trying to maintain 225° or so. I learned that adding a split ever 20 minutes or so seemed about right except after a while it seemed to start losing its coal base and started cooling down some.
    So I switched to about a 270° or so cook. This seemed to help a lot at keeping the coal base.
    So I'm thinking this is where she likes to cook best at.

    Does this seem like the best way to run this pit?

    Also yesterdays cook took about 10 hours to get the flat to 195°. It was jiggly and tender.

    I think in the past I've been over cooking my briskets. Last week end took me 23 hours though it was good, I think it was over cooked. I did wrap it in paper where as yesterday's I wrapped in foil. My first at wrapping in foil.

    Your input would be helpful.
    Thanks
  • Steve B
    Club Member
    • Jun 2016
    • 3267
    • Rockland county New York
    • 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

    #2
    Hey Joe. You can run it around 225* but as you said the coal bed will deplete and you’ll have to have to stay on top of it to maintain temps.
    Running it closer to 250-275 it is easier to keep that coal bed going.
    Most cooks I do I tend to go with the higher temps.

    Do you have a basket in the firebox? It’ll be easier to keep a coal bed going as you will be able to keep a smaller, more compact and hotter fire.

    I have a 16”x18” basket and cut my splits in half.
    Hope this helps.

    Steve B

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      Thank you. Yes I have Lonestars basket.
      I haven't tried smoking without it.
  • glitchy
    Club Member
    • Jul 2019
    • 1243
    • Central IA
    • MAK 2 Star General
      Weber Summit Charcoal Grill
      w/ Big Joetisserie, SnS LP, and Vortex
      Weber Genesis II - S-345
      Weber Traveler
      Fireboard 2 Drive
      Anova Precision Sous Vide
      All the (pellet) grills I’ve loved before:
      Traeger Junior Elite^
      GMG DB
      Traeger Texas Elite
      Memphis Pro§
      Traeger Pro 575
      CampChef SmokePro STX (ugly grills need love too)
      Weber SmokeFire EX4§
      Traeger Select
      CampChef Woodwind WiFi w/SearBox^
      Weber SmokeFire EX4§

      ^ = Favorites
      § = Love/Hate Relationships

    #3
    FWIW, I’m pretty sure 275 is Aaron Franklin’s magic number. I’ve heard and read him saying 275 many times about both his home and restaurant stick burners.

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      Thank you. And yes I remember him saying that as well. It does seem to run better at the higher temp.
  • MTurney
    Former Member
    • Feb 2020
    • 262
    • Grapevine, TX

    #4
    IMHO an 18# brisket at 225 would take an excessively long time. For what it’s worth 250 is by far the lowest I go on anything and usually it’s 275-300 on most cooks

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2924
      • The Great State of Jefferson
      • 24X40 Lone Star Grillz offset smoker
        Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #5
      Well, all I have to add is that I got "The Email" last Thursday.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        We'll be chatting soon Steve B

      • Alphonse
        Alphonse commented
        Editing a comment
        OKAY! The calls seem to take a little longer now. They're business must be really good and I am guessing the pandemic has hurt as well.

      • Steve B
        Steve B commented
        Editing a comment
        Looking forward to to it. Whatever you need if I can help. 👍
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10070
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #6
      For offsets they really let you know how hot they want to run. My COS was a solid 250-325. I'd get the split size down, don't overload her, and let her ride.

      Comment

      • Greygoose
        Club Member
        • May 2019
        • 812
        • South Shore,MA

        #7
        My girl Shirley 24x36 runs sweet at 250-275

        Comment

        • Alphonse
          Club Member
          • Oct 2019
          • 426
          • LA (Lower Alabama - Gulf Coast)

          #8
          Joetee, please remind me of which offset you have?

          I run my 20 x42 at a target of 250F to 275F. An offset is going to bob up and down. What is important to me is to keep a flame going but not get a run away. I do build a good size coal bed in the beginning and I also use the LSG "fire management basket" (see my Avatar).

          I keep my door vent at a little over 1" opening and feed splits that are cut to length in a bandsaw in my woodworking shop so they fit in the basket well. I have found splits that are too small evaporate and those about 3" in diameter are best. When adding splits I keep the door open until they are flaming and then close it (i.e. keep the flame going). I sometimes add two splits at a time and as long as I am throttling combustion air, they will not run away too badly.

          I should also add that I personally avoid big briskets on the LSG 'cause I don't want to tend fire for too many hours. 8 is about my limit or then I swap to a Yoder pellet grill.

          Click image for larger version  Name:	PXL_20210123_225834621.jpg Views:	0 Size:	50.2 KB ID:	986299
          Last edited by Alphonse; February 7, 2021, 01:29 PM.

          Comment


          • Steve B
            Steve B commented
            Editing a comment
            I really like their basket. Didn’t have them when I got mine. But will get it when my current one burns out.

          • Joetee
            Joetee commented
            Editing a comment
            @Alphonse
            20x36 offset horizontal. Love this smoker.
            I did a brisket yesterday. Did about what you did. Took 10 hours to get the flat to 195°. First time I wrapped in foil. I always wrap in paper. I think paper works much better. This brisket was the only one Sam's club had. Really fatty. But it came out juicy and tender.
            Last edited by Joetee; February 7, 2021, 07:18 PM.
        • JakeT
          Club Member
          • Mar 2018
          • 684
          • Cowtown (NorCal), CA
          • Lonestar Grillz 24x48
            Forno Bravo Casa 110
            Sunterra 60" Argentine Grill w/ Rear Brasero
            KBQ C-60
            Weber Kettle 22"
            Fire Magic a660i
            PK 360

            Fireboard
            Bernzomatic w/ Mapp Gas

          #9
          I’ve never been able to maintain temps below 250F for any length of time. I tried for a while then gave up because I’d always start dropping temp then overcompensate then have a period of panic around 330-340. 250F to 275F is perfect for my 24x48.

          Nice knowing everyone else came to the same conclusion.

          CaptainMike congrats on the call!

          Comment


          • Joetee
            Joetee commented
            Editing a comment
            I tried to run at 225. Same problem as you. Then went up to about 270° +/- and had better results.

          • Joetee
            Joetee commented
            Editing a comment
            Smaller pieces of wood more often make it easier to keep temps close to where you want. Also experiment with leaving the fire box door open. And close the drain valve to help intake air coming in. A lot of air can be pulled into that valve. You need the air going into the fire box.

          • JakeT
            JakeT commented
            Editing a comment
            Joetee good thought on the drain valve. I always run with mine open. I'll close it up next time I fire it up...hopefully this weekend.
        • Marinehead
          Club Member
          • Apr 2020
          • 52

          #10
          I have the 24x48 pipe stick burner . Thing holds temp like crazy . I keep my temps around 240 on average , not afraid of 250 . Feed wood as needed. Have the basket , like it .

          Comment

          • Joetee
            Club Member
            • May 2017
            • 471
            • Georgetown, Ky

            #11
            For temp management with a LSG, use smaller pieces of wood more often make it easier to keep temps close to where you want. Also experiment with leaving the fire box door open. And close the drain valve to help intake air coming in. A lot of air can be pulled into that valve. You need the air going into the fire box.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              I always use the fire box door to control my temps and keep the vent closed. Only downside is that it does turn the side of the fire box brown. But it wipes off pretty easy.
          • Joetee
            Club Member
            • May 2017
            • 471
            • Georgetown, Ky

            #12
            It also burns wood up faster. But it really depends on the cook your doing. Not all are the same. It's nice to have a few options.

            Comment

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            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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