THE BBQ BRETHREN FORUMS

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I love them and it's on my wish list with another couple of cookers. Unfortunately I couldn't justify it unless I needed to cook larger quantities of food than my current cookers hold. It's a beautiful cooker and would do what I would want which is direct cook (over the FB), cook with wood and not take up much space. I like the double flanges on the doors too.
 
Thanks for the review, this cooker is really nice. Great value for the $, wish I had one! I called a while back and asked if they build this cooker on a trailer and was told it was hard to do because of the design and/or weight. I didn't fully understand why. Anybody know?
 
Thanks for the review, this cooker is really nice. Great value for the $, wish I had one! I called a while back and asked if they build this cooker on a trailer and was told it was hard to do because of the design and/or weight. I didn't fully understand why. Anybody know?

I am not really sure but the cooker is definitely top heavy. Mine is not so much since my firebox is insulated. I just remember Chris telling us when we picked the cooker up to be extra careful getting it back due to the weight distribution.
 
I loved my vertical, but stick burning wasn't my thing. Now, I really love my LSG cabinet...



Terry.........Not to change the thread...where are your recent cooks? You are one of the gourmet cooks on this site, especially wonderful Asian dishes.

I do know that Chris will mount an LSG insulated cabinet on a trailer. Those cabinets are works of art!
 
Thanks for your post!

I'm definitely getting an LSG once I have the $$. I have my heart set on a horizontal as that's what I have experience using. I just love the ability to have different zones etc. But having as smaller footprint and more cooking space sounds appealing.

I'm just struggling to mentally wrap my head around how a vertical cooks compared to a horizontal :doh:. Isn't the heat/smoke drafting upwards therefore the bottom of the food gets a majority of the heat ... or am I completely missing the boat on how a vertical cooks. I image temps equalize eventually, but the drafting is what I don't understand.
 
Thanks for your post!

I'm definitely getting an LSG once I have the $$. I have my heart set on a horizontal as that's what I have experience using. I just love the ability to have different zones etc. But having as smaller footprint and more cooking space sounds appealing.

I'm just struggling to mentally wrap my head around how a vertical cooks compared to a horizontal :doh:. Isn't the heat/smoke drafting upwards therefore the bottom of the food gets a majority of the heat ... or am I completely missing the boat on how a vertical cooks. I image temps equalize eventually, but the drafting is what I don't understand.

Yes the bottom will get most of the heat, so fat cap down! :boxing::grin:
 
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