Cooking for our annual Christmas party at the house. Ribs, Pork, and Chicken on the Lone Star Grillz Insulated Cabinet Smoker. Brisket smoked on the Yoder YS480
Tremayne Myles I have it just takes a long time to settle. If no water I try to get it close. If water I’ll overshoot some then add the water. I hooked up the fan control the other day and it seems to overshoot about 10 degrees and struggles to come back without shutting off all vents. But 10 degrees is close and I add cold meat and it comes down.
It seems to be more stable when I use B&B charcoal. Lump seems to get hotter. Only had a few months but when you get it to your temp it will stay there forever!
Which style would you recommend. For someone who can only get one or the other. The vertical insulated or the pellet Yoder? Looking for something to make pork buts, brisket, ribs for family and get togethers. Already have Gas grill and kamado style cooker.
Matt Meagher they make the cover at lone star grillz. It’s not advertised but if you call them they will sell you one. I add charcoal 3/4 way up the divider plates. Then put wood chunks all throughout the serpentine
