June 2025 Grand prize! Louisiana Grills Founders Legacy Series 800/1200

[Porkies]

I hope that monster treats the meats well....... because it is a beautiful monster

[Huskee]

It sure is.

[FireMan]

WOW!!! Cook a bunch fer me!

[TripleB]

Congrats on the equipment, but I'm more impressed with your view. That porch and the surrounding woods is just freaking awesome. Very envious. If I had an option to live on the beach or in the woods, I'd pick the woods every time.

Cheers

[CharKraft]

Thanks, I built the deck myself, and the property is pretty much my dream place, only 2 acres but surrounded on all sides by woods for miles

[TripleB]

CharKraft Definitely a dream place come true. Beautiful. Nice work on the porch too. Good fishing nearby? I'm in a 100 year old foothills suburb above Los Angeles. Just down the road from the Altadena/Easton fire. Look forward to you posting some Que pics from the new smoker.

[Michael_in_TX]

As a fellow June 2025 prize winner, again congrats! It is so fun when it shows up.

Also, that thing is just stunningly beautiful! Massive!

[TripleB]

What!!! You're a prize winner!!! This system is rigged. I demand a recount!!

[Andrrr]

I haven't had any trouble with that grate sticking until I did my brisket recently and a bunch of gunk got in there. I try not to cook over it unless I'm searing.
Not to state the obvious, but it's worth checking to make sure the tab on the bottom of the grate is properly aligned with sliding mechanism.

[CharKraft]

Thanks, I checked the mechanism and it lines up, I think its a rough edge on the peice that slides, I'm going to try sanding the edge

[WI Bubba]

Great looking cooker. Thank for taking us along on the journey!

[Carolyn]

Nice looking cooker. Thanks for posting the review.

[dpearce]

That cooker is nicer than my whole back yard! Definitely goes well on your deck! Congrats!

[fzxdoc]

Wow, what a great prize. Nice to hear how much you're enjoying it. Can't wait to see some cooks roll off that beauty.

Kathryn

[Huskee]

Double win for you, a free upgrade, congrats again! And THANK YOU for coming back and sharing pics, I ask every winner to do this and they rarely do. I can count on one hand the winners who've done this over many years.

[CharKraft]

I figured it's the least I can do, I am really stoked about this smoker, just finished 2 days of smoking, wings and ribs the first day, a full pork belly today for burnt ends, as well as some more wings, and tomorrow a 20 lb Brisket! I have pics coming of the first 2 days cooks I will post below.

[Porkies]

I can assist in balancing the scales on pics of winnings!
You just gotta type my name in the next drawing! hahaha!

[RichieB]

Thanks for taking us along. Impressive looking cooker.

[CharKraft]

Well I just finished 2 days of smoking with a third coming tomorrow! Here are some pics of the first smoke (and second smoke

I took a trip to the best butcher I know of in western Massachusetts, Arnolds meats in Chicopee, MA

I got myself some baby backs ribs, wings, a full pork belly and a 20 Lb brisket

First meat on the new cooker





Second meat



used the crutch





They came out moist and tasty, I used meat church honey hog on both

The second smoke was today, I cut up a pork belly for Burnt ends






This thing swallows a sheet pan!

I ended up putting some wings on the Weber so she wouldn't get too jealous




wings are done and ends went in pans to finish



then tacked up



goodbye until next time from Fiona and Misiu



PS-

I also have a 20 lb brisket in the fridge going on the smoker tomorrow for lunch on Saturday! So more pics to come!

Thanks again to Amazing Ribs and Louisiana Grills for this beautiful machine!!

[RonB]

Looks like you are off to a great start with your new cooker.

[CharKraft]

Last break-in update on the new Louisiana Grills Founders Legacy LG1200 Pellet smoker.

Hi all! Just wanted to post an update on the last smoke of my 3 day new smoker break-in smoke fest/ feast!

The last day didn't quite go as planned but was still delicious.

I trimmed and salted the night before the smoke. For rub I used good old dalmatian with a bit of Voodoo. Smoker was set to 225f and Brisket (14 lb after trimming, Prime) was placed on top rack with drip pans underneath, each with about 2 cups of water.





The brisket was wrapped after 6 hours at internal temp of 156f with a nicely browned exterior.



This is where things went a bit wrong. I went to bed with everything on track but awoke to the smoker off and the brisket at internal temp of ~ 100f. We had a power outage during the night and since the smoker needs power it was unable finish the smoke. I transferred the brisket to the Weber as the power was still out and used indirect heat for a few hours to bring it back to temp. It came to 180f quickly then slowed until it hit a final 205f internal. It ended up being on the fire for >24 hours all together.



While the meat was delicious, I did end up overcooking and it came out a bit crumbly but still absolutely delicious and juicy.

This, unfortunately, messed up the plans I had for that brisket which kind of stinks. The brisket was intended to go to my wife's unit at the hospital for their lunch yesterday but I was unable to finish in time with the gap in cooking, so unfortunately they will be eating reheated leftovers today instead of fresh brisket yesterday as planned.

I''l try to get a review up in the next few days. Hope y'all enjoyed the pics and post as much as I enjoyed using the new smoker.

Thanks again to everyone at Amazing Ribs and Louisiana Grills!!

[RonB]

Thanks for bringing us on the journey. I have enjoyed each of your posts.

[WI Bubba]

Sounds like you are making good use of your prize. I'm looking forward to seeing more of your cooks in the future.

[Huskee]

Wonderful stuff!