What is this "Insulated Vertical Cabinet" smoker?

[@knuckleheadunstoppable]

Thanks for turning me on to these. This might be the ticket up here in MI.

[@mugwumps123]

Love your review. I got my IVS mini about a year ago. I started out smoking with WSM's, kettles, pellets, I was never fully satisfied. I almost pulled the trigger on a 1975t. Then I saw the Lonestar IVS. I agree with all your comments, I too went to adding splits to the charcoal. I also saw a tip from jerby about putting your meat into a cold smoker and let everything come to temp together. I've been very satisfied with this method, also made a big difference in increasing smokiness. I've found that after 2-4 hours, smoke doesn't really do much anyway. The thing is a tank. I went mini, but wished I'd gone large with the offroad. Thanks for the review, please keep sharing any interesting cooks!!

[@BarbecueElementary]

That backyard looks like a dream to cook in! Well done!

[@evilTexanBBQ]

Well thank you, good sir. I'm happy with my little BBQ area. My wife likes that the chaos is somewhat contained as well. 😂

[@BBQROCKSTAR178]

Awesome review of your LSG IVS setup. You and I have talked about these vs. stick burners….I gotta tell ya….I think the large IVS will be my next investment! Thanks for sharing!

[@evilTexanBBQ]

Thank you John, good to see you last night! It's an interesting beast, and unless you're looking for it you might never run across one. Funny that you look at yours and mine and they look real similar, big ol' heavy box and all. But they're certainly very different. You were smart enough to go with the cabinet so you know the capacity part. The convenience part of being able to walk away for 5-6 hours is the real nice. I've never loaded the firebox up more than like 30% and that'll do a 12 hour cook, you could literally let it roll for maybe 2 days without touching it. I should test that.

[@ketoMike]

Sounds like a great product

[@evilTexanBBQ]

It's pretty great if you ask me. If I load that up it'll go 24 hours without any sort of interaction, you can't really find that anywhere else. Convenience of a pellet smoker, taste like an offset, capacity like 500 gallon. Only downside is it's not real flexible, it does one thing but it does it incredibly well.

[@ericjones2086]

What are you thoughts on a Lone Star IVS vs a Lone Star Pellet?

[@evilTexanBBQ]

I'm not sure I'm the most qualified here. I don't have the pellet grill but I've heard good things. Obviously I prefer the IVS since it's the route I went. 😂

[@silentrage6881]

I'm in the market... already even gave lsg some money! If you had to chose one which one you getting offset or insulated?

[@evilTexanBBQ]

They're both way different. Love my IVS but it's for large cooks, you can't do dinner on it nightly. The offset is much better for that. Really depends on what you're going to use it for. There's the vertical cabinet that's somewhat of a cross between the two. Might be worth a look. If I were to only have one that might be my choice. The cabinet here is amazing if you're doing lots of large cooks without a lot of work. Two weeks ago I cooked 63 lbs and slept through most it. 😎

[@silentrage6881]

@@evilTexanBBQ yep that's what I'm looking into the 30" vertical offset or ivs... I make my own bacon for friends and family

[@evilTexanBBQ]

@@silentrage6881 I'm using my IVS 😎 Took a few months to really get it down, but now I'll put my product against anybody. Any time.

[@kerncountyrd5263]

Where can I find those magnetic hooks? My IVS is in its last week of Fabrication. I'm trying to gather all of the gadgets that I think I'm going to need. Those hooks are a definite ADD to my pit!

[@evilTexanBBQ]

I got them off Amazon, they come on a pack. They work okay. Also you can hang them on the side but I might worry about scratching the paint.

[@kerncountyrd5263]

@@evilTexanBBQ Thanks!

[@evilTexanBBQ]

@@kerncountyrd5263 Did you get the fireboard setup? That thing is great.

[@zacharysmith7872]

this smoke ring thing is odd to me. My mini produces them reliably. My understanding is that it has mostly to do with starting with cold meat. The smoke prevents the myoglobin from turning brown while it cooks. So colder meat lets the smoke penetrate a little more before it gets to a temp that turns it brown. I never use water unless trying to stay down at 225.

[@evilTexanBBQ]

A ton of IVS cookers don't seem to be able to produce a smoke ring reliably. I had some issues also at first but using more wood really early on seems to have done the trick for me. I don't put my meat in cold at all, too much planning involved LOL Your'e right, that's one way to achieve it though. Way I look at it is that the charcoal is for heat and the wood is for flavor and appearance. Using small chunks wasn't working well for me but adding in a couple of full splits has been doing wonders.

[@danielschuld3398]

If you want to get that smoke ring Just start with a lower temp(less fire more smolder)

[@HeavyMetalBarBQue]

Now there's a plan...........Throw the Cold Wet Meat in while the Pit is coming Up to Temp! Preferably......at the 180 - 190 point. Bring on the Ring!!! 🤘

[@evilTexanBBQ]

Helps with flavor as well, or it seems that way to me anyway. Hope you're doing well brother, thank you so much for stopping bby. I appreciate you!

[@solangecolia6524]

That’s a sin right there 😋

[@evilTexanBBQ]

Sin is my specialty 😈😂

[@solangecolia6524]

@@evilTexanBBQ 🤣🤣🤣🤣