I would say you can snuff them out, but it does take longer than my offset. I close all my ports and take off my fan and close the ball valve and smoke stack. Usually still takes about a good hour before I feel safe. And then after cleanup I make sure they don’t reignite then put pit away. I check the coals too because you never know about a rekindle. But usually in my cooks I have kind of figured out how much fuel to use for my cooks. So I’m usually all burned out and ash after I’m done cooking. So if my cook takes 20 -22 hours on average. By the time I have taken briskets off and put in warmers and then cleaning up my trash putting tables and probes away and washing them. Sweeping my concrete floor and putting everything away. Sometimes my canopy etc. All this work usually takes me another 2 -4 hours of me taking my sweet time and relaxing lol. Then the fire is usually all burned out. I’ll dump my ash and clean the inside of the pit and then oil hinges and put away. But when I fully load the fuel tray (snake pattern) I tested it and it burned for 34 hours at 225. Total time to be completely burned out and cooled off to be safe to put away was 40hours. I did this on purpose to see what the longest it would go. Hope this info helps. Good luck! Hopefully you enjoy your investment. It’s awesome!
Can you use lump in these? Im not a big briquette charcoal guy. If i can use fogo premium in this,even if i had to break it up a little id be 100 sold, want to purchase a new cooker this week but i have 5 im looking at and trying to learn as much as i can about them to help decide. This one checks most of the boxes so far
I have used lump in these before, but I do notice lump burns a little hotter and faster. But yes it can be done. I just use the post oak briquettes because they are more consistent and steady burning and don’t tend to jump in temp as much as I had with the lump. I don’t use regular charcoal though because the flavor profile is not there at all with regular char coal. That’s why I use the post oak mixed with actual large chunks of post oak wood. As far as lump again I would definitely use the snake pattern and not let it burn all at once.
I believe it’s Bermuda that’s being put in. I know it’s finer. I will need to do a huge yard rework though because they are only putting so many feet up from back and side. I’m responsible for the rest, and there are tons of weeds and nastiness. I’m going to need to figure out how to give it a huge overhaul.
Offset works great! Vertical smoker on my offset is usually about 50 degrees cooler than main chamber depending on the tuning plate setup. But overall it’s an amazing cook!
I see that you have an offset with a vertical and the IVS, which smoker do you prefer that if you had to choose one for briskets and ribs? I'm on the 5 months wait list and I'm torn between the IVS and the 24x60'' offset. But was also wondering If you used the fireboard 2 fan with your IVS since you have the controller?
Man it’s a tough choice lol. I like the offset with heavy post oak smoke and bigger smoke ring. But it takes a lot more finesse and attention every 30-45 minutes to make sure you keep that fire nice and smooth. The IVS still gives a great smoke profile too. The IVS is a set it and forget it. So you can get your sleep if you need it and be confident your temp will remain stable all night and your brisket and ribs will be juicy and tender. But you can’t grill or do burgers etc. In the offset, you can do so many more types of cooks. Like fajitas, burgers, chicken, steak, etc. you have a griddle section for veggies and smash burgers. briskets come out epic, but you also gatta keep a closer eye on them and make sure they are not drying out etc. so it’s honestly a cooking style preference for you. IVS is easier with epic flavor and large capacity for catering. Incredible smoking capabilities. but not versatile to cook other grilling style items. Offset takes some more work and skill, but has epic smoke and can be more versatile in what you can cook and be creative with. That’s why I got both lol. I hope this kind of helps. Either way you will have an awesome smoker in your possession. Good luck and congrats!
Love meeting a LSG IVS owner. I've had mine about 4 years. Really struggling with wood chunks and how much to add. I know with an offset you get much MORE airflow, therefore a different smoke profile. The IVS is LOW airflow, and also a different smoke profile. I've tried few chucks (like 80% charcoal or lump and 20% wood), to the inverse 60+% wood to 30-40% charcoal or lump. The problem I've noticed is smoldering smoke or bitter smoke in the IVS. I want a deep smoke ring, have you found a formula that emulates offset in your IVS? I admit, I absolutely love my fireboard with LSG mini IVS!! Killer BBQ.
The fireboard fan keeps my airflow constant when I need it. My temps do not spike at all. I don’t get bitter wood taste either. I am not sure what kind of wood you are using. Is it your own from your land or purchased from a wood guy? I’ve noticed when I purchase wood from wood guy I need to let it sit for a few months. Sometimes it’s not seasoned that well and still has moisture in it. That is what causes that dirty smoke for me. But if I buy wood chucks from HEB or use my seasoned wood cut up with chain saw, my smoke always burns nice and clear. I’ll set my fireboard fan temp to 225 and it will pump air and my smoke still burns nice and clear. The charcoal I use is also post oak charcoal. I don’t use kingsford or other regular charcoal coal. I don’t like the flavor those give. I’ll use B&B competition post oak char coal and also I’ll use franklins post oak briquettes. When I cook, the smoke smells incredible. Not bland. Hope this helps a little.
Really appreciate your videos, I've learned a lot from them. I order my IVS and trying to learn not the hard way for once. Have you experimented with widening the first run on the coal bed and adding more wood than coal? Was wondering how the temp held and It seems like the first few hours would benefit with more wood for a good smoke ring.
I run a Gateway Drum. I usually fill the coal basket up all the way and then just torch the middle of the coal basket till it’s good and lit. Then everything just slowly burns outward. Couldn’t you just do the same thing with this? Just fill the basket full and light the middle real good?
I’ve never tried that. I know when I accidentally got my whole basket lit, my temps went skyrocketing. I had my coals up too high over the edge of the snake pattern/ metal dividers. So it ignited the next path and then that one ignited the third lane. So pretty much all the coals went up and burned at the same time. lol. But I’ve never tried just lighting the middle. Might be a good test to do.
I was told by PitBoss to NOT use any pre oil on this surface. Crazy right? They gave me a list of dos and donts. They also sent me a new cooking plate under warranty last month. I got lucky and figured I’d just try and ask. I have not opened it up yet since I’m getting ready to move. I’ll do a video once I get settled into the new house and show the instructions they sent and my cooks following their directions. We will see what happens. I will say the customer service was excellent for sure. Just not sure if I’m still a believer in this nonstick technology.
@@FatEsBBQ I have the 4-burner Ultimate Griddle. I use avocado oil when cooking and also when wiping it down. The oil will not harm the finish and will guarantee that the food does not stick. Not sure why Pit Boss said to not use oil for in their own videos they do. Also, the oil also helps with the cooking and allows the Maillard reaction to kick in. Makes the food taste better.
I need to comment here on my lousy experience with PIT BOSS/DANSONS regarding issues with warranty on the very recent purchase of a Pit Boss Champion Barrel Smoker I have barely owned 10 months that has and still is decaying in front of my eyes. A corporate rep was contacted and the usual questions asked and I sent in damaging pictures to them Most of my call was put on hold while they "huddled" and I had little opportunity to speak but bottom line was they decided this would not be covered (rust and cosmetic). I stated their was restrictive issue now with the firebox door compromised and they did their best to send me away because they could not locate parts which are covered at FIVE years in the book. I wasted little time and filed a complaint with the BBB for starters and found TONS of litigation with Danson as we speak. I paid just under ONE GRAND for this defective metal barrel as a treat and and I wind up getting cheap junk heap from China from this outfit it seems. Since I made my purchase with PayPal they have now stepped in for what I hope is a full resolution. WARNING: Any way you can spread the word out in the BBQ world to stay away from these crooks selling Pit Boss, only a matter of time they too will be fling Chapter 11. FYI I had a $299 Pit Barrel for ten years and it had not one blemish or rust anywhere on the product. Think about that. PLEASE pass this information forward to all our BBQ Brothers!
So I definitely know this video could be triggering. I dont mean any disrespect to all of you epic and professional griddle cooks. I love to griddle and tried taking the easy way by buying this Ceramic model of PitBoss. I followed every instruction from the manual to prep this griddle from day 1 when I bought this. Unfortunately the ceramic coating just came off really fast on this unit. I know I should have contacted PitBoss right away but I honestly just didn’t want to deal with shipping and warranty etc. I still love the setup of this griddle and the options so I will probably end up buying the rolled steel top to add to this unit. I appreciate everyone’s feedback and help with this. Again just wanted to inform everyone of my experience. It may not be everyone’s else’s experience understandably.
so not sure how youre still complaining after a year of use but heres the break down. so yes they got you and just like any other company that makes the same claim of non stick is just lying. now youre not the only person having issues with that because people who also buy non stick ceramic pans also have the same issue. im pretty sure pitboss wont help you because they will come up with any thing they can do not to help. anything that claims to be non stick is false because it degrades over time now the minute you first opened it and you had issues is the minute you should of returned it and got something else. youre out of warranty and non stick coating comes off. all you can do is either reseason it but it will just make it sticky so try using a non stick spray before adding your protein like goose spray or PAN and just coat it before cooking because base on the video the parts thats very bad is caused by high heat points and its soo hot that its causing the food to stick so the coating on that area got damaged.
Great advice. Yea I was meaning to make this video from day one of having it. But life gets in the way sometimes and I just was not able to edit and get my thoughts together. I was just cooking again and got frustrated again and was like I wish I would have seen this issue online before I bought this. One of those things where every time you use it you remember the issues. So I just made this random video mostly to vent I don’t need it to be replaced by PitBoss or anything. It’s on me that I didn’t address this right away. I just hate dealing with companies. I think I will just try nonstick spray from now on.
