How I run my Lonestar Grillz Insulated Vertical Smoker (IVS)

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Howdy y'all, back again with a video where I go into further detail on how I run my Lonestar Grillz Insulated Vertical Smoker (IVS).
This cook was 55lbs of meat, including two briskets, one pork shoulder, and two racks of spareribs. It all came out great! But you're going to have to trust me on that... this video isn't about the protein itself, it's more about the process of running the IVS.
I've had the beast for about 6 months now and it definitely has a learning curve. I'm not saying what I'm doing is the best out there, but it's what I've found works best for me right now.
If you've got some suggestions please let me know! I'm always interested in feedback and learning and getting better.
Love this smoker, last two cooks have been over 50lbs each and it just handles it like a champ. No issues at all and it just keep turning out amazing product.
Appreciate you for watching!

Опубликовано:

14 ноя 2022

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Комментарии : 31

@BehindtheGarageBBQ Год назад

Good stuff Wil! I been running mine the same way with the splits ,perfect everytime! 😁 appreciate ya sharing brother, have yourself a great one, you all stay safe!👍👊🍻🇺🇲

@evilTexanBBQ Год назад

Hey Craig, good to see you my man.

@scottkazmier420 Год назад

Huge briskets. Dang it looks good.

@BBQROCKSTAR178 Год назад

Wil!!! It’s you…..I didn’t realize this was you!!! Welcome back brother….glad you’re back, man!

@evilTexanBBQ Год назад

I tried to tell you in your chat the other night 🤣

@BBQROCKSTAR178 Год назад

@@evilTexanBBQ I had no idea. All I knew was you kind of disappeared. I hadn’t seen anything from you in a couple of months. I’m really glad and very happy you’re back brother. Cheers.

@evilTexanBBQ Год назад

@@BBQROCKSTAR178 Going to change some things up a little bit here on my channel, I love smoking stuff but realistically how many briskets do people want to see? The LSG is a pretty good topic but the audience is pretty targeted and small also. So I've got some plans to change things a bit after Thanksgiving.

@BBQROCKSTAR178 Год назад

@@evilTexanBBQ I totally understand and agree….I’ve found that to be true.

@ericdyke4103 Год назад

Great video, I’m thinking about converting from offset to IVS due to time commitments. I’ve always wondered if the slow burn of the efficient IVS would cause the wood to smolder instead of burn cleanly like an offset, it did seem like you had a lot of white instead of clear/blue smoke (but hard to say on the video). Any thoughts on that? Hard to argue with the success so many have with the IVS. Thanks.

@Beau26102 27 дней назад

I’ve had my LSG IVS since late December. I’m having a little difficulty with fire management. I’m using a Fire Board. Maybe I didn’t understand Chris’ explanation. Chris told me to run the Fire Board air flow adjustment wide open. I don’t remember him saying anything about adjusting the ball valve, too, so I’ve been running the ball valve wide open also. In the interest of clarity, I should run the Fire Board air flow adjustment wide open AND also adjust the ball valve so it’s not wide open. If this is correct, what’s the proper adjustment for the ball valve? Thanks for any help you can share

@mattmeagher365 9 месяцев назад

Can you do a video showing how you clean your IVS? I can’t keep mine from rusting!

@bryanrichardson4190 Год назад

Great Video. My question is on the fan and controlling the air. It seems like you have your ball valve shut down to about a 1/4 open from the start with the fan pushing air in. Do you just have the fan set at your 225 desired temp? I'm still new to my Large IVS but I seem to over shoot the temp when using my fan almost every time. But I have had the ball valve wide open until 50 degrees below my desired temp. Thanks for the help and the video.

@evilTexanBBQ Год назад

You know I never overshoot somehow, maybe a little bit but nothing I have to take action on. I set the ball valve a little more closed than it probably should be and then I let the fan take up the slack. I do set the Fireboard to a 225 target, fan turns off when it gets there. Are you running lump by chance? That's known to run hotter than the briquettes. To be clear, I never touch the main valve unless I'm trying to shut it down completely. I usually let it burn out but if I don't want to do that is the only time I mess with that large main valve. It took me a good couple of months to get things where I wanted them, it sounds like you're getting real close!

@bryanrichardson4190 Год назад

@@evilTexanBBQ Thanks for the info. I'm not running lump just the same B&B Briquettes as you. It has to be the ball valve making me run over, I'm going to try starting with it closed off like you did instead of wide open. Thanks again By the way I love the idea of the splits in the fire basket, I'm doing that starting now.

@evilTexanBBQ Год назад

@@bryanrichardson4190 Here's a picture of where mine's set. www.dropbox.com/s/mu44gge3s7wggix/2022-11-15%2015.57.44.JPG?dl=0

@bryanrichardson4190 Год назад

@@evilTexanBBQ thanks a ton

@jwoody6125 Год назад

Evil Texan.... Where did you get the rack that’s connected to your smoker & How is it connected? I like the setup.

@evilTexanBBQ Год назад

It's just a cheap magnetic rack off Amazon. Pretty useful actually!

@matthewhaas3263 Год назад

How do you find the flavor comparison with the IVS compared to an offset? Does the efficiency give you the same smoky flavor with less wood needed?

@evilTexanBBQ Год назад

Howdy there, that's always the big question with the IVS. The first few months it did take some getting used to, I don't feel that Chris' instructions are great for getting a good smoke flavor and I followed them as closely as I could. Once I got a little more comfortable with things I started to experiment more. I've found a couple of splits with an 8.8lbs bag of B&B charcoal is all that's required for my brisket cooks and I'll put it up against any offset any day. So yes, the product coming out of the IVS is every bit as flavorful as when it comes off my offset. When I use my offset I'll start it with a couple lbs of lump and then feed it all day, so the amount of fuel I use in the IVS is significantly lower. I'm in Texas and have plenty of access to wood so that isn't an issue for me, but if you're in an area that requires you buy splits from a store or something it's certainly a smarter choice. That being said, the offset is a lot more fun to run. If you're catering the IVS makes things real easy, but if you want to use live fire or make pizzas and such an offset is more more flexible and fun. The IVS is a one-trick-pony, if you will. You and the fellas aren't going to be sitting around the cabinet drinking beer and telling stories like you would with an offset. LOL In the end, the IVS is great and so is an offset. Don't let the flavor profile sway you, I think my IVS brisket is better than any out there.

@richardbrooks5788 Год назад

Great video. I will have the large IVS soon I hope.

@evilTexanBBQ Год назад

Awesome. It takes a little getting used to but once you do you're going to love it.

@richardbrooks5788 Год назад

@@evilTexanBBQ well it looks like you have it down pat. I don't know how you would improve on what you put out unless the flavors off but I don't see that LOL. If I can't follow this video and get a hang of it pretty quick then I have a problem. I was in a wreck a little over 2 years ago and I'm still trying to learn to walk soon as I know that I'm going to be able to walk my order is going in for the large IVs

@evilTexanBBQ Год назад

@@richardbrooks5788 You'll be fine. Pull the trigger. 🤣

@Gonzo1968 Год назад

You do know the smoker will heat up much faster if you leave the fire box door open?

@bryanrichardson4190 Год назад

I have this same smoker, the problem with leaving the firebox door open is you’ll allow so much air in and create to big off a fire. You won’t be able to call it down and you’ll over shot your temp big time