Man oh man! Bake a potato and throw some of dat, both the sausage and the roast, on there. Ohh......Don't get any on your forehead cause your tongue will knock your brain out trying to get to it. Thanks again for another enjoyable cook.
Wow, what a GREAT well put together presentation. Thanks for sharing! I first discovered this IVS today and now I am definitely leaning towards this cooker thanks to your video. Please make another one and let us know how you and it are getting along.
Nice vid! thanks for sharing your IVS journey. I have one too. Took a bit to get used to it, but once you get it locked in you can really set it & forget it. It'll hold more charcoal than you'll likely need in one sitting which is where those T pieces come in handy. I rarely run more than 75% of the box full of charcoal. Cover the wood chunks in charcoal, they burn better & more completely. One other thing is if you're starting a long burn by adding a starting point of charcoals then you want to frontload the wood nearby as well. It takes a while for the burn to creep across the firebox. If you have wood regularly spaced out it can often end up in light smoke. Happy cooking brother
Gotta love some chuck roast! Mouthwatering goodness right there brother, thanks for sharing, have yourself a great weekend, you all stay safe!👍🍻 looking foward to your future cooks and videos 😁
Looking good. I was having trouble with lighting and camera distance telling if that's the large IVS or the next size down. I have the large and the fireboard 2 force. I haven't used the fan yet , but I need to. I really like using the water pan but she doesn't like to get over 250°f with water. But with water and no fan she will run for hours on end without any adjustments at 225°f to 250°f, whatever you want. Get your fireboard paired to your device ( cell, tablets, etc) so you can watch cook chamber and meat Temps from inside your house. And being able to monitor the graph is amazing. Last thing, my IVS only takes about a hour to get up to temp. And I always heat up,boil water to add to water pan to speed things up. Have a great day. Someday I'll do some video on mine. Currently I have no content. You did a great video though. Have a great day 🌤 😀 👍🔥
@@squealersdelight3077 thanks for the information. Say if you figure out how to get it to 350°f let me know. I prefer to do hot and fast on brisket and pulled pork but the IVS doesn't like it. I haven't hooked up the fan yet but according to the instructions that came with it, it appears using water,and I do prefer water,especially at high temperatures, isn't going to allow high temperature. But she does love low and slow so what the heck. I'll be talking to Criss this week. I need to place a order for a Santa Maria grill. You have a great day 🌤 👍😁🔥
Good morning! I've been stalking the IVS vids because I placed an order for one back in August. Lead time was 12 to 16 weeks. Did your build and delivery time fit your estimated window? I saw that you had an almost 6 month wait there... Anyone love the vid. Skimmed through some other stuff and loved the previews. I subbed and will be back after work to check out more of your vids!
It took a bit longer than I wanted, but everything is due to COVID. That being said the folks down at LSG were always accommodating and answered any question of where we were at during the process.
I received my LSG Large IVS last May. Wow what a beast. I call Washington state home and I'm really looking forward to doing cooks when it gets cold but the insulated aspect of these cookers means no changes in fuel used or cooking time,so sweet. I absolutely love that this cooker plus the fireboard 2 plus fan allows me to load up the smoker and go to bed and everything is ready for me in the morning. So congratulations on your new smoker and welcome to the club. 😃👍🍻
@@squealersdelight3077 your going to be very happy. Although if you're accustomed to staying warm by the heat of the cooker you have probably figured out your going to want to dress warmer. On late night or threw the night cooks I always had my propane Mr Heater ready. Has come in handy on more than one time. But with the IVS I'm in bed during most of the cook. Ahhh, my nice WARM bed. So nice. Have a great day 🌤.
My father in law and I were able to move it, with some of the flat ply that was on the crate it came in. Had it not been for him and those boards, I'd be making these videos out of my garage :)
Amazing smoker man! Sometimes I wish I would have gone IVS but I'm too traditional so got me the 24x40 offset instead. Just gave you a sub as well! Cheers and here is to many more cooks to come!!
Thanks! Subbed back atcha as well! I love stick burners too, and want to get myself an offset to replace the old el chepo I just replaced, but I have to work up to that with the boss lady, if ya know what I mean....
I think the Kingsford burn hotter, so because of that, they burn quicker. I use Stubbs BBQ Sauces, so I'd be interested in using the Stubbs briquettes with my smoker. Have you tried the stubbs in a smoker??
I had a cat named Sweetie. A beautiful mackerel tabby girl. She was enticed to move next door ( previously not cat people) by the offer of dreamies and the gas fire turned on just for her. She is worshiped and adored , /she even face times her human relatives abroad.
I've always been told that you shouldn't put the meat on the grill till the charcoal was completely ashed to get the full heat. Is this true? If so, then Stubb's would take longer to put the meat on the grill.
Stubbs rocks! Great product! Good mom/pop kind of Company! American family lineage of quality, tradition and poring love into their work! AND IT SHOWS in the results when you want to crank up the smoker. All the best reasons to support this product. Wild oak is also great!
Stubb's is the way to go if you are using the WSM or Kettle but nothing is more natural than Lump Wood. If you can control the temperature a mixture of briquettes and Lump (Royal Oak or other smaller lump) is the way to go to get the fullest possible flavor. Enjoyed the Great Review #BBQCrasher
It's funny that you say kingsford has all these other fillers in their briquettes. They made a RU-vid video that states they only use 3 ingredients. 1. They have a small amount of lime that is used for creating that the gray color to let you know the charcoals ready. 2. They use cornstarch asCD a binder to hold the wood together and then 3. the remainder is wood pulp. Since there are only 3 things that they have listed I don't know why you would say that they have all these other things in there. I mean have you analyzed the charcoal to be able to justify your statement? I've had very good success with kingsford. It's readily available I usually get it when it's on sale I get to 2- 20 pound bags for 10 bucks I just picked up another 6 double bags today. When I smoke food I always supplement with the wood chunks as well. Here's the video link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f3TZROSXHxI.html
First - there's a reason why I made this video. A very long time ago, I did a test burn on a bag of Cowboy Lump in my charcoal basket. when it was done burning, I found metal pieces in there. It wasn't a crusade of mine, but my perspective changed when the kiddos came. Here is the official ingredient list for Kingsford charcoal briquettes: virtualweberbullet.com/charcoal.html Wood char, Mineral char, Mineral carbon, Limestone, Starch, Borax, Sawdust I'd also consider that when the cameras are there, people might question "what's that" when the cameras are on. Coincidently, the same video you mentioned is in the url I just supplied above. Again, to each his own - but I'd prefer to either use lump or, in a pinch, Stubbs.
Unfortunately, there are some pretty nasty substances that can legally fall under the term “all natural “. I use briquettes from time to time in my PBC but prefer natural hardwood lump mixed with wood in everything else. I’ve used Kingsford’s all natural lump briquettes but it’s expensive for the amount you get.
Great comparison, your daughters are a riot. I've always used lump. I have a Treager and a Weber master touch, I will find some Stubbs to try a low and slow in my weber kettle.
There is a youtube clip of Christopher B. "Stubb" Stubblefield on the David Letterman show from 1991. His picture is on the charcoal for marketing similar to Col. Sanders being on KFC chicken even though he had little to do with it's modern form.
chuck1prillaman That’s correct. The vast majority of the Stubb’s product line was developed after his death. He made great BBQ, but his joints went belly-up more than once. I’ve eaten at his locations in Lubbock and Dallas before he moved to Austin, and both of those places shut down before I made it back for a repeat visit. I think he got himself some business partners in Austin in his final years.
The problem with Kingsford is they mix limestone in with their charcoal. They do this so that it will burn longer and more evenly but you essentially get screwed on how much overall heat you get out of them and then there's that mess of "ash" afterwards which is actually rock. Before I even found this out, I knew something was up because when rain got into my pit, the "ash" was like a sludge very similar to the limestone powder my company sells when it gets wet or when you drill a well and hit limestone rock that comes up all wet. There's no doubt that Stubb's is the best. I don't think they put any limestone in it at all. If they do it isn't much because my 6 hour burns don't leave a whole lot of ash behind and it's nothing like the rock powder that Kingford leaves behind. Also, comparing it to lump it's very similar in ash content and lump for sure doesn't have any additives.Always smoke with Stubbs it's worth the price.
