Those were great lookin butts!! Spot on for amount of brickets to use. As for flavor I did not expect much differance on flavor, but, if you apply a sauce or glaze, then that will provide a more distinction for flavor. I liked your results versus spritzing, etc. Sleep out ways all the little exta touches and besides, it was not a comp cook.
Nice Job Brother.....Got to love LSG, after watching y’all that have them on RUclips, the consistent results are undeniable!!! We want their new pellet offering and one of their offset cabinets...This mini is looking nice too!!! 👍👊🙏🇺🇸
A few years back you posted on Phil N Florences’ site about a hash recipe! Have you ever videotaped that! Or could I possibly get a copy of the 3 page recipe you have?
How about the smoke profile on those babies? Understand you had a LSG offset before this IVS. Is it fair to say the smoke profile is better or more pronounced on the offset? Or is there a difference?
Just a quick question, I'm in MN too and wondering where you get your wood splits? I get my chunks at Home Depot, but am looking to get an offset and wondering where to get large amounts of wood splits?
I ordered a pickup load of hardwood from a guy in Wisconsin a few years ago but lost touch with him. There's were several options on Craigslist back then and he was one offering a 50/50 oak/cherry split. He was reasonable, I think $130 for a truck load delivered and stacked.
@@Texas2.5 That is a good deal. I'll have to keep my eye out. Currently on a WSM and looking to get back to Offset in the future. I enjoy watching your channel and am extremely impressed by both LSG's you own.
So I am torn between the offset cavinet and the ivs. How is the smoke flavor and bark compared to your offset? Which would you prefer if you had to choose between the two?
The offset is the best in the world at those things. However, the IVS is so good that the difference to me is not worth the significant extra time and effort of the offset unless you are REALLY into tending fire. I found out that I wasn’t and that’s why I switched.
Offset certainly better, but remember on this first cook I foolishly forgot I was out of wood chunks and so only had one oak chunk on hand. I will order more (and better) wood chunks for next cook for sure! We will see.... 👉💨
@@Texas2.5 used mine all last winter with water no problems I live in upstate NY so not as cold as you but still cold. However you cook that smoker makes delicious bbq enjoy!
A cabinet smoker of any brand not just this one is probably the best choice for anyone looking for a large cooking area, ease of use and easy access to the meat. And they are all super efficient when it comes to fuel consumption! And probably the biggest reason why You bought one is that You don't have to tend to a fire. Sleep is great thing when you know you have a lot of great BBQ to eat the next day. 👍 As for you talking about the Rubs and differences in the taste, I'm with You, can't really tell if there is any difference. So my question is.......Why does everyone Waste so much money on this stuff? Really?.......all the meat needs is a little salt at the beginning of the cook, and then like you mentioned, add a little rub at the end....then you might taste it. The other thing with all these fancy rubs are they are loaded with sugars. So what happens after an overnight cook? All that sugar is now stuck on your racks and a big pain to clean off. I think your lack of juiciness was because of the cut of meat. You either have the Marbling necessary for moist meat or you don't. Injection won't add moisture..... it may add some additional flavor, but as soon as the meat starts getting hot and contracting like it does, it will squeeze all that moisture right out. And if You use an injection with added sugars you are adding to the mess of caramelized sugars all over your pit. Wrapping makes the meat mushy which can be mistaken for moist meat.... Who wants Steamed BBQ? If you have a happy Animal that lead a good life, you will have good Que. If not......it is what it is. I always credit the animal not my technique. Glad to see You getting some good sleep these days! 😁👍 \m/
Yeah I'm still trying to decide what my future with rubs is going to look like. I've made my own, and I've tried lots of commercial rubs. I tend to notice they make a bigger difference for me on steaks, not on Q. And I had never thought about the cleanup aspect. That's a great point. Thanks! 👉💨
You're the second one to say that! I didn't think guys would miss this since it's been shown hundreds of times on RUclips. I was wrong! I will fix that next time! Thanks for the feedback 👉💨
Bam. I need one of those
Yo I randomly found this and I’m not disappointed
Those were great lookin butts!! Spot on for amount of brickets to use. As for flavor I did not expect much differance on flavor, but, if you apply a sauce or glaze, then that will provide a more distinction for flavor.
I liked your results versus spritzing, etc. Sleep out ways all the little exta touches and besides, it was not a comp cook.
Doing my first cook today in MN on my newly seasoned large ivs...pulled pork...spatchcock chicken and turkey legs
How's it going??
@@Texas2.5 went pretty good...alot to learn yet
Nice Job Brother.....Got to love LSG, after watching y’all that have them on RUclips, the consistent results are undeniable!!! We want their new pellet offering and one of their offset cabinets...This mini is looking nice too!!! 👍👊🙏🇺🇸
Start that collection 👉💨
You talked me into a 20”x42”. I think my next purchase may be a mini that thing looks awesome
i bought the 20x42 about 2 weeks ago. anxiously waiting...
It is! I love it. Let me know if you buy the mini 😉 👉💨
A few years back you posted on Phil N Florences’ site about a hash recipe! Have you ever videotaped that! Or could I possibly get a copy of the 3 page recipe you have?
I’ll reply to your email ASAP. Happy to share Papaw’s recipe. Wish I knew the history of it better! Smoke on👉🏼💨
How about the smoke profile on those babies? Understand you had a LSG offset before this IVS. Is it fair to say the smoke profile is better or more pronounced on the offset? Or is there a difference?
It is better smoke on the offset, but I still prefer the ease of this cooker
@@Texas2.5 thanks for the info! Very helpful!
Did you use the water pan ?
No, I almost never water smoke.
Just a quick question, I'm in MN too and wondering where you get your wood splits? I get my chunks at Home Depot, but am looking to get an offset and wondering where to get large amounts of wood splits?
I ordered a pickup load of hardwood from a guy in Wisconsin a few years ago but lost touch with him. There's were several options on Craigslist back then and he was one offering a 50/50 oak/cherry split. He was reasonable, I think $130 for a truck load delivered and stacked.
@@Texas2.5 That is a good deal. I'll have to keep my eye out. Currently on a WSM and looking to get back to Offset in the future. I enjoy watching your channel and am extremely impressed by both LSG's you own.
I sold my offset to buy the Mini, but they have both been awesome cookers. Hoping to have a larger collection in retirement someday 😏
So I am torn between the offset cavinet and the ivs. How is the smoke flavor and bark compared to your offset? Which would you prefer if you had to choose between the two?
The offset is the best in the world at those things. However, the IVS is so good that the difference to me is not worth the significant extra time and effort of the offset unless you are REALLY into tending fire. I found out that I wasn’t and that’s why I switched.
@@Texas2.5 so is the smoke flavor pretty good on the ivs?
As long as you are using good wood chunks, absolutely. With two or three little chunks of hickory and cherry, I’ve gotten awesome smoke flavor.
Well if you take any video request from fans I would love to see a texas brisket on that thing!
It’s on the list!! 😊
How many 12-14lb briskets would it fit?
I think 2 per shelf, so 8 for me. But I'll prolly never know :-)
What is your opinion on this cooker vs your offset in terms of flavor?
Offset certainly better, but remember on this first cook I foolishly forgot I was out of wood chunks and so only had one oak chunk on hand. I will order more (and better) wood chunks for next cook for sure! We will see.... 👉💨
Would like to see what is involved in cleaning that after a long cook like that.
Will tuck that away!
I agree. A cleaning video would epic. I have yet to find a video on cleaning an IVC.
It is a great idea. I need to get a good method down first and then make it! 👌
@@Texas2.5 I’ll be waiting......got nothing else to do while I wait for my mini to arrive. 🤙🏾
very nicely done. 1st.
Did you use water in water pan?
No, I have never been into water smoking. I prefer dry.
@@Texas2.5 should try it especially with large cuts just be aware that smoker with water wants to smoke at 225 or lower
Yeah, and in the cold here I'm worried about that.
@@Texas2.5 used mine all last winter with water no problems I live in upstate NY so not as cold as you but still cold. However you cook that smoker makes delicious bbq enjoy!
Good to know. Maybe I'll play with it sometime just to see if I like it better.
A cabinet smoker of any brand not just this one is probably the best choice for anyone looking for a large cooking area, ease of use and easy access to the meat.
And they are all super efficient when it comes to fuel consumption! And probably the biggest reason why You bought one is that You don't have to tend to a fire.
Sleep is great thing when you know you have a lot of great BBQ to eat the next day. 👍 As for you talking about the Rubs and differences in the taste, I'm with You,
can't really tell if there is any difference. So my question is.......Why does everyone Waste so much money on this stuff? Really?.......all the meat needs is a little salt at
the beginning of the cook, and then like you mentioned, add a little rub at the end....then you might taste it. The other thing with all these fancy rubs are they are
loaded with sugars. So what happens after an overnight cook? All that sugar is now stuck on your racks and a big pain to clean off.
I think your lack of juiciness was because of the cut of meat. You either have the Marbling necessary for moist meat or you don't. Injection won't add moisture.....
it may add some additional flavor, but as soon as the meat starts getting hot and contracting like it does, it will squeeze all that moisture right out. And if You use
an injection with added sugars you are adding to the mess of caramelized sugars all over your pit. Wrapping makes the meat mushy which can be mistaken for moist meat....
Who wants Steamed BBQ? If you have a happy Animal that lead a good life, you will have good Que. If not......it is what it is. I always credit the animal not my technique.
Glad to see You getting some good sleep these days! 😁👍 \m/
Yeah I'm still trying to decide what my future with rubs is going to look like. I've made my own, and I've tried lots of commercial rubs. I tend to notice they make a bigger difference for me on steaks, not on Q. And I had never thought about the cleanup aspect. That's a great point. Thanks! 👉💨
You didn’t show the most important aspect of the cook, the pulling of the pork
You're the second one to say that! I didn't think guys would miss this since it's been shown hundreds of times on RUclips. I was wrong! I will fix that next time! Thanks for the feedback 👉💨