I'm out the door to go pick this cooker up from Lowes! It's a store-specific model that is quite affordable at $399. Looking forward to cooking vertical again!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
- 65 pound hopper
- 4 porcelain coated cooking grates
- Cooking grate size of 21.75" x 14.25"
- 1077 sq inch total cooking space
- Wifi
- 2 meat probes
- PID control
- Made to accept 4 optional wheels/casters for easy moving around
New to smoking and this forum - but I've done a few cooks on this over the last few months. I don't have anything to compare it to but it's pretty solid!
The temp control has been pretty accurate once you give it time to heat up. As it does heat up there's quite a bit of variation b/w the internal temp measured from my probes and what the PID says but once it does get hot it's pretty accurate so far.
One thing I have noticed is that whenever I increase the temp, there's a 10-15 min period where the temp will drop ~20-30 degrees before moving back up. I was worried about heat loss (esp here in Chicago where it's been quite cold) from opening the door but that hasn't been too much of an issue.
My major complaint (and this is partially my fault since I had Loews assemble it for me) is there is a visible gap in the door and the latch kinda sucks. I've gotten some gasket tape and replacement latches but haven't installed them yet - a lil nervous about drilling into my smoker! As a result, I think there's a decent amount of smoke loss through the gap and things I've cooked haven't gotten quite the smoke flavor I'm looking for. Hopefully once that's fixed it'll improve the flavor of things.
Overall, happy so far with it for my first smoker. I'm on a small deck off my kitchen so I love the small footprint but huge cooking area. My current paranoia is a grease fire as the food is cooking above the firebox, but maybe that's a healthy fear and it hasn't been too challenging to keep clean.
I'll be doing my first brisket next week, fingers crossed all goes well!
Glad you like it, but I'll just warn you - smoke loss from your door gap isn't affecting smoke flavor. Take the effort to fix it if it bothers you, but it's not going to change anything about how things taste, though if the gap is quite large, you could have better temp regulation. And Welcome To The Pit!
Good to know that! I did end up sealing it with some tape but glad I don’t have to worry about some of the gaps. Fortunately it did seem to make the temp a lil more rock solid, even with cold temps it was solid at 255-260 all day yesterday on my brisket cook!
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
CandySueQ, what is your preliminary verdict on this rig?
I just picked up their newish battery powered portable pellet smoker. Big "grand reopening" sale at a farm/ranch store. $300 instead of 500. Figured I can't go too wrong. Assembled it and did initial burn off without issue. Fire up in the hills, eastern slope Cascade mountains, often precludes open fire cookers. But the way I read the fire code, propane and electrically powered rigs are exempt.
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