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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-10-2013, 08:17 PM   #1
302smoke
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Default Insulated Fire Box worth it if SmokingChamber isn't?

I'm looking at Lonestargrillz 30" vertical smoker. I can option for the fire box to be insulated for about 600. The rest of the unit will not be insulated. Is it worth it? Would the insulated fire chamber help me cook with charcoal or will all the heat just escape through the 1/4 inch smoking box? Thanks in advance.
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Unread 11-10-2013, 08:23 PM   #2
Smokin' Greene
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I personally vote for an insulated firebox. I have one on my custom built smoker. I would not have any other way!
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Unread 11-11-2013, 09:26 AM   #3
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Insulated fireboxes are definitely worth it.

These are the only disadvantages that I can think of:
Cost
You lose the grill option
You lose the ability to heat stuff up on top of the firebox, like a pot of beans
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Unread 11-11-2013, 06:22 PM   #4
MilitantSquatter
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I just got the 24" Lonestar vertical w/ insulated firebox.

I only did a 4 hour seasoning session so far in ~50 degree weather, but running the pit between 225-275, I could definitely tell that it was consuming less wood. I do plan to also try it with the charcoal basket.
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Unread 11-11-2013, 06:34 PM   #5
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Quote:
Originally Posted by 302smoke View Post
I'm looking at Lonestargrillz 30" vertical smoker. I can option for the fire box to be insulated for about 600. The rest of the unit will not be insulated. Is it worth it? Would the insulated fire chamber help me cook with charcoal or will all the heat just escape through the 1/4 inch smoking box? Thanks in advance.
Im sure that Chris could give you some good guidance. I personally opted for an oven over the firebox on a off set, in the hopes of capturing the extra (wasted) heat. If your upright is heated from below, then I would say it is well worth it, if you are using an upright with an offset, I would inquire about the oven and using a 1/2 box for quicker return times and longer life.

Good luck on your decision.
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Unread 11-11-2013, 06:57 PM   #6
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Thanks everyone for your input. Militant, is it top heavy or unstable? I will be stopping by their location in December. Hopefully they have one being built when I get there so I can really check it out. They look great on YouTube.
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Unread 11-11-2013, 07:14 PM   #7
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I wish my offset had an insulated fire box.
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Unread 11-11-2013, 07:23 PM   #8
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I'd want an insulated FB if it was an option but. $600 extra seems steep to me.
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Unread 11-11-2013, 07:31 PM   #9
MilitantSquatter
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Quote:
Originally Posted by 302smoke View Post
Thanks everyone for your input. Militant, is it top heavy or unstable? I will be stopping by their location in December. Hopefully they have one being built when I get there so I can really check it out. They look great on YouTube.
I got the feeling it was somewhat evenly weighted when wheeling it around my front sidewalk and rear patio... likely because the firebox is double walled (1/4" x 2 w/ insulation in between)all around .. and I got the charcoal tray and that tray is extremely thick and heavy. If the word "pan" gives a connotation of thin & light, then this is the total opposite of a pan.
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Unread 11-11-2013, 07:32 PM   #10
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I don't want to high jack this thread and if appropriate will start a new one, but since insulated fireboxes offer a nice efficiency increase from multiple points of interest, how do you guys feel about using those temperature control devices such as the guru and are they really worth it. I personally, look at it from the perspective of consistency is better and a good nights rest is a plus.... Thoughts all??
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Unread 11-11-2013, 09:50 PM   #11
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I can say that the cookers that I built with the insulated boxes that there is no need for a guru to control temp. The last 3 cooks I did on my cooker the temp cruised at 300 with no problem. Once you learn the dampers and the amount of fire needed they cruse like a UDS. Just have to add wood once per hour or so. It depends on what temp you cook at.
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