Purchased a smoker for the house.

[mustang1200]

I finally purchased a smoker. I'm seasoning it this morning.

It's a Lone Star Grills insulated Vertical.

[Txstang1]

nice !

[whitetrash]

Picked this one up myself a few months ago. Leaking like crazy here but has stop since

[snacksnack]

Where's the food pics?

[mustang1200]

This is the only picture I took for some reason.

[snacksnack]

This is the only picture I took for some reason.

Looks tasty!

[mustang1200]

Looks tasty!

It was quite tasty. The pork shoulder turned out the best.

[Back N Black]

not much room for decent sized wood looks like...I guess mainly just wood chunks? In my smoker box its large enough I can place a 18" piece of split wood...I dig this vertical one!

[Baron Von Crowder]

not much room for decent sized wood looks like...I guess mainly just wood chunks? In my smoker box its large enough I can place a 18" piece of split wood...I dig this vertical one!

With an insulated smoker, you dont need as much wood, they are a lot more efficient. That, plus his is a vertical, some lump charcoal will go a long way.

[Back N Black]

what did it run ya? how many times did you flip the meat?

[mustang1200]

not much room for decent sized wood looks like...I guess mainly just wood chunks? In my smoker box its large enough I can place a 18" piece of split wood...I dig this vertical one!

With an insulated smoker, you dont need as much wood, they are a lot more efficient. That, plus his is a vertical, some lump charcoal will go a long way.

What he said. This things is extremely tightly sealed so the smoke you make goes a long way. You generally run these off lump charcoal.

I ran it yesterday for about 12 hours on about 18 to 20lbs of lump charcoal and 2lbs of wood chunks at 275°. It used about 5 gallons of water/apple juice in the process in the water pan.

[yellowstang]

You throwing a turkey in it today?

I'm trying my first brine/smoked turkey on my kamado grill today, hope I don't fuck it up, or people will be hungry! Gonna use some apple wood and maybe 1 chuck of hickory.

[Roscoe]

[yellowstang]

^^^ Nice, Roscoe!

Not sure how mine will taste, but it brined for 24 hours, then cooked for 3 1/2 between 350 and 325 most of the time. Got up to 400 once for about 20 minutes before I got her back down. Fucker was too big really, the foil scraped the top of the dome when it closed!

But, I will say it looked moist when I poked the thermometer in it to take the temp, juice did come out. Looks like crap tho :-( so I hope it is decent to eat!


Had less apple wood than I thought, so used about half apple and half hickory, maybe 40-60...

[mustang1200]

I did. Turned out great. I injected it last night. It cooked at 300* for about 3 1/2 hours.