The Wait is Over-Introducing My LSG Vertical Offset

ssv3 said:
Less work was what I'm thinking also. I'm certain the new design is fine but I love my flanged door.
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When I went down to order mine, Chris said one of their biggest production challenges is fitting doors because finding people are good at it is difficult. If this works good, I'm also thinking its probably just easier to do as well. I get lots of compliments on the doors on mine though. People can't believe how well they seal up.
 
Very nice smoker, congratulations. Maybe once you start cooking, that skinny guy will eat and put some meat on those bones.
 
ronbrad62 said:
Very nice smoker, congratulations. Maybe once you start cooking, that skinny guy will eat and put some meat on those bones.
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Oh believe me little guy can eat! Has me worried for when he's a teenager. He actually has to lose a couple pounds before tackle football starts in September.
 
ssv3 said:
Less work was what I'm thinking also. I'm certain the new design is fine but I love my flanged door.
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Now that OP has posted pics of the door, it actually looks like more work than what he was doing...

In the old way it appeared the best way to cut the door was to make 1 pass with a plasma then weld on the hinges...plasma the other 3 sides then weld on the flanges to the door.

Either way, the new door looks like more work actually now that I think about the steps to make it.

Looks like OP got himself one hell of a rig right there for a long time...

Consider me jealous fo sho !!!
 
dannypat21 said:
Working on that right now! Definetely a pork butt or two and depending on what is on sale a tri tip or brisket. Have some friends coming over this Saturday so menu is in the works.
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Awesome! Just pick up tri tip from Ralphs for dinner. $4.99/lb for their choice tri tip is hard to beat.

JacksBBQ said:
When I went down to order mine, Chris said one of their biggest production challenges is fitting doors because finding people are good at it is difficult. If this works good, I'm also thinking its probably just easier to do as well. I get lots of compliments on the doors on mine though. People can't believe how well they seal up.
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Oh I see. He seals metal on metal real nice so there won't be any issues. I've never had a leak from my smoker on any of the doors. Not even when it was new and not even from the oven or fb doors.
 
Do you plan on using a bbq Guru on it ?

I sure am interested in some video/explanation on how it cooks...5 min vid and explanation would be so awesome !

Please make it so...Cap'n !!! and make sure to PM me when you do plz !!!
 
Sooner21 said:
Do you what the difference is between their 1/2" and insulated firebox?


Sent from my iPhone using Tapatalk
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Insulated is 1/4 inch plate, insulation, 1/4 inch plate in sandwich fashion on all 6 sides. To me, I'd go insulated because it's 1/2 inch total but better for just 100 bucks more
 
BadkissonTT said:
Do you plan on using a bbq Guru on it ?

I sure am interested in some video/explanation on how it cooks...5 min vid and explanation would be so awesome !

Please make it so...Cap'n !!! and make sure to PM me when you do plz !!!
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No plans on using a guru. Just tending the fire and feeding it sticks. I've never done a video but will try to get one for you my friend!
 
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