Great look'n cook. I picked up my LSG large insulated smoker two years ago. After researching all the big names for a year and a half and reading all the posts on bbq brethren, then phone calls and emails back and forth with Chris, I knew I found the right smoker and right people to deal with. Great cooks ahead.
Thank you for taking the time to video and post both the seasoning of this LSG Large Insulated Cabinet Smoker and your pork and beef ribs. I talked with both Amber and Chris last week of LSG they were very helpful, and should be able to get our order placed next week for our first smoker : ) I am excited to get it seasoned and start smoking!
Hi there... Try a Fireboard/Digi-Q etc fan controller. Forcing air into that 2" ball valve helps raise temps more quickly. I have the smaller LSG "Pee Wee" and the fan controller makes it even better.
I'm about to buy a mini too from LSG however your experience of heating up the cabinet maybe my challenge. Have you perfected the startup process? Just curious. Getting a guru will most likely be me last resort but please give me your input on my thinking. Rather than buy a Guru, why not another chimney? It's least expensive. I'm thinking the grill may not have enough hot charcoal. That's just my take on it. What do you think??
TheWeeklyJourney these smokers are pure perfection. If you load it up exactly like Chris recommends it will perform flawlessly. I ran my large ivs for 6 months straight at my restaurant. It is like clockwork. Food is ready at the exact time everyday.
Sorry to bother you but want to ask if you have loaded this pit completely full at anytime with either ribs, or butts or chicken? From what I have read and heard it sounds like it will hold the temperature fairly evenly top to bottom quite well. Do you remember how many of these you were able to put on each rack to fill it completely? I am asking as I am planning to open up a weekends only (just to start) BBQ in Michigan and wanted to hear from someone that uses it regularly. Of course our goal is to have to order another one to keep up with demand!!
Greg R with ribs, it depends on how you trim them. St. Louis style can get 5-6 per rack. 6-8 whole chickens per rack. Depending on size, 8-12 butts per rack
Cliff Hawthorne being that I use this at my restaurant, I don’t get in the habit of opening the door. If I get busy inside and forget there’s gonna be an inferno waiting on me outside lol
