J.P. My name is Robert I born in Texas raised in California. But because of you I bought a IVS smoker .because of you and when they ask how did I hear about them I said J.P. BBQ. I must say out of the people on here with IVS smoke you give the details videos on the IVS smoker thank you very much Rob.
Thanks Cory, appreciate the compliment. Same here, I may add more wood on my next cook to see if I get a more defined smoke ring. Happy Holiday my friend.
I don't always use a binder but when I do it's worcestershire sauce! Got to try water in that smoker sometime. I almost always use water. If you do 2 tips don't try to smoke over 225 and don't wrap.
Thanks Rusty, appreciate the tip and thanks for watching. Most definitely need to try some water in the smoker to see how the temps react. Thanks again
I am looking at one of these smokers to do a wide variety of smoking. I enjoy making salami, meat sticks, bologna, sausages as well as ribs and brisket. When smoking salami, I like to be in the 140-185 degree range, will this smoker hold that low of a temperature?
Appreciate you commenting and watching Freddie. That is one of my favorite aprons unfortunately when I looked it up on amazon it say currently unavailable. I will post the links to the ones I use. thanks again. amzn.to/3rpwxkP amzn.to/2Kze050 amzn.to/38yYluq
Appreciate the comment Chris and thanks for watching. As far as the top vent, I may close it down some if the temp is rising too fast. But normally I leave wide open. Thanks again.
Agreed as I lost "all heat" when I closed the top exhaust vent (as the instructions state to do). Been running at 250/275 all morning with it wide open and it's 35° where I'm at. No water.
Very little, I would have to do a side by side comparison just to be sure. The LSG offset would probably give you a more smokey flavor where in the IVS you can control how much wood flavor you put due to the mixture of charcoal and wood. And thats the thing about the offset, you want to make sure you have good seasoned wood because if its too green you'll get a lot of bad smoke and will ruin the cook. Appreciate the question and thanks for watching.
@@JPBBQ I had a cabinet style, Backwoods Chubby, that did the job well. Always watched channels that said sick burners are SO different in flavor since it’s wood sugars burning instead of charcoal. Gotta say all I’m seeing is time managing a fire. Can’t tell a real difference myself. I burn clean smoke, nice charcoal bed, white oak and sometimes cherry. Really can’t believe wait to see your comparison video. Starting to think the offset flavor is all hype.
Hey JP. Love the videos. I’m saving up for a Lone Star IVS. My question is, when you open the IVS, how much heat are you losing and how long does it take to get back to temp? I know because of filming you leave it open longer, but under normal cooks, how long and does it affect your cook much. Thanks again for all of your teaching.
Great question, once the smoker is up to temp it does not take long to come back up to temp. It could be also that the thermostat is on the door and tends to get a lot more cool air. But once you close it back up, I wanna say about 5 minutes. You wanna be careful leaving it open to long cause the coals will get a burst of oxygen and you may over shoot your temp. Thanks again for watching and commenting.
Hey there Jeffrey, it was about 42 degrees. Good weather but a little bit to cold for what I'm used to. Thanks again for watching and appreciate the comment.
