First Cook on the LSG Beef, Beef and more Beef!

[navigator]

First cook today, beef back ribs, Wagyu short ribs and what I think is a chuck roll (it was given to me).


Loaded Firebox with charcoal and cherry and pecan mini splits.

Fireboard Drive / Pit Bull set to 250 dampers all set to 1/3 open.

Everything rubbed with Killer Hogs AP Rub and Jeff's Rub.

Lit a few coals and let the temp slowly climb to 200 then loaded the meat, inserted probes and closed the doors until the back ribs were done.

Pulled the ribs and wrapped the chuck roll and short ribs (except for the two sample ribs) with foil, (Pitmaster’s Choice Super Strength) love that stuff, one layer and done!

The ribs were both super. Obviously the short ribs were the best and will probably get even better after some cooler time but the lowly Walmart back ribs were surprisingly good.

I let the chuck roll go to 195 then put it in the cooler. Will pull it later and try to get a few slices if possible.

After about 10 hours at 250, I closed the dampers I will be curious to see how much charcoal and wood is left over in the morning.

I'm going to keep monitoring the fireboard to see how fast or slow the shut down goes.

 

[texomakid]

Rich that looks amazing. Wagyu short ribs? I bet they were tasty. That's an impressive cook.

 

[jaxgatorz]

Beautiful cook !!

 

[chilerelleno]

Lookey at how clean and shiny that smoker is, I hope it got a nice film of smoke on it and lots of grease and fat splattered around... Season that thing up properly.

The beef looks great! I likey like Mikey!
I want on of those Short ribs.
Like!

Any idea how long on average a full maze of charcoal lasts?

 

[motocrash]

After about 10 hours at 250, I closed the dampers I will be curious to see how much charcoal and wood is left over in the morning.
I'm going to keep monitoring the fireboard to see how fast or slow the shut down goes.

I'm watching this.
Great first cook man,sounds and looks like she ran well!

 

[navigator]

Lookey at how clean and shiny that smoker is, I hope it got a nice film of smoke on it and lots of grease and fat splattered around... Season that thing up properly.

The beef looks great! I likey like Mikey!
I want on of those Short ribs.
Like!

Any idea how long on average a full maze of charcoal lasts?

When I seasoned it it went 31.5 hours on 15.4 lb bag (half full). This was the first cook on it.

 

[chilerelleno]

When I seasoned it it went 31.5 hours on 15.4 lb bag (half full). This was the first cook on it.

Wow, impressive!

 

[gmc2003]

Wheres the beef!!! It's in Ashland WI. and boy does that look good.

Point for sure.
Chris

 

[SmokinAl]

Nice job on your first run with your new smoker!
Everything looks delicious!!
Al

 

[phathead69]

I'm hungry now

 

[navigator]

Added the pulled chuck roll pics to the original post.

The smoker burned for 10 hours, two were getting up to temp and 8 were at 250 then I pulled the meat and closed all the dampers. Here is the firebox before and this morning and the fireboard graph of the shut down. It looks like it jumped a little and all the mini splits were charred.

 

[motocrash]

Cool.Hard to tell from the pic but it looks like about 1/3rd to 1/2 of the charcoal was consumed.
That 's efficiency! What size is your LSG? Extras/options?

 

[navigator]

Cool.Hard to tell from the pic but it looks like about 1/3rd to 1/2 of the charcoal was consumed.
That 's efficiency! What size is your LSG? Extras/options?

On my seasoning burn one 15.4 lb bag burned 31.5 hours.

Large Insulated Cabinet Smoker
Competition Cart
Off Road Package
4 Extra Grates and Rails
Removable Heat Deflector
Adjustable "T" Plates
Fireboard Fan Control Cable
3/4'' Bulkhead Fan Adapter
Extra 2” Ball Valve
Ash Rake with cool touch handle
High Heat Black Touch Up Paint
3 Sausage Hangers

 

[chilerelleno]

Ka-ching$ Ka-ching$ Ka-ching$
Hell of meat smoking machine ya got there.