An EXCELLENT video, sir. I also have the large ivs about 2 years now and have tried and failed with the water pan the first try. Today you have helped me figure it out. It is working this time and I am very excited. 💖
Just got my IVS (bought because of JP’s vids), and have noticed the temps are like steering a cruise liner. You have to get the feel for managing the temps. Once you get the hang of it (and I’m beginning to after about 5 cooks), you can get this dialed in and it doesn’t move after that. I got the FireBoard and it was well worth the money. Any time you want to cook above 225, best not to use water since it will always draw the cooker temp back down to 212 degrees which is boiling temp. Adding water is a good way to bring down your cooker temp if it’s gotten too hot.
I didn't read all the comment, but I suggest you pour boiling water in the water pan....it is already at 212 F and will likely decrease your time to get the pit up to temp since it's insulated. I'm wating for my LSG IVS, so I'll just keep salivatoing over your videos until it arrives. Thanks for sharing.
I have the LSG "PeeWee" IVS... With that one, I've never had any issues with water holding down the temps too much. As for JP's products, I highly recommend the Peach Sauce.... It's FANTASTIC!
Maybe you should try adding boiling water like when using the Slow n Sear. You would have to heat it in a stock pot. You could use something smaller to transfer it to the water pan. It looks like you have to add water pretty often.
Great video JP. I hope to see you use the IVS to cook a brisket with beer in the water reservoir. You have me seriously considering purchasing a LSG IVS.
Great video carnal, have you tried using lump charcoal yet and if not can you plz make a video on using lump charcoal to see how much burn time you get and how temperature hold with lump
Thanks bro. Ive used a little bit of lump in it mixed with regular charcoal briquettes and it seemed to work pretty steady. I will definitely put it on the agenda and come out with a video for that. Thanks again.
I don't put water in my water pan, its a mess to clean up. I use a large foil pan with apples, apple juice, and water. It doesn't boil off throughout the 8 to 10 hour cook. With brisket, I use the brisket trimmings, beef broth, and water in a large foil pan. Again, water does not boil away. Cheers
Odd I've used water in an IVS, but not to actively reduce the temp. Here lately I've abandoned it b/c clean up is a pain. I usually run a Flameboss. Leave vents on full open until 50 to 30 degress off desired temp. Close intake ball valve off to ~1/3. Close the outlet ~1/2. Let it go. After temping the fan barely kicks in more than 5-10% throughout the run. Usually holds rock steady though opening the smoker can lead to it overshooting a bit. Regardless thanks for sharing that monster of a smoker. She's a beauty! Hope you make a lot of good food with her. Like you said, the IVS can take a bit of the 'fun' out of BBQ when you've dialed it in. If you're doing it right then you're not tending the smoker much.
Question for ya I have the same smoker ordered they haven’t started building it yet. My question is are the extra grates worth the extra $300. I will be using the smoker for briskets only and it doesn’t look like you can fit briskets on every rack if it add the extras can you confirm this.
You are correct, If your gonna smoke full packed briskets in it only. They wont fit. I would only get the four racks. Personally I would go ahead and get them cause you can take them out. Maybe later you change your mind and do chicken or ribs. But its your call. Appreciate the question and thanks for watching.
I've had the temp overshoot by not paying enough attention a few times when I haven't used water (and wasn't necessarily planning to). However, the water option comes in handy in that instance. I add water and that drastically helps bring the temp back down where I meant to be.
Thank you JP, great video!! Now I'm going to order mine at the end of the month. Lone Star should be paying you, because you just sold me on that smoker. As for JP's seasonings, Im willing to say they are all great!! I love Licious rub, Sexy Chicken, J.P.A.P. and J.P Steak seasoning. Again thank you.
@@JPBBQ I have a few blends that I would like to try and get them on the market but not sure where to start and how o get them bottled and distribution started, I know I can sell quite a few at local groceries Jimmy
@@poppajimscajunbbq8576 your first step is to contact a dry co-packer in your area. Do a google search for small business dry-copackers and see what pops up. Contact them and see if they will work with you. Ask if you can come and see the facilities. You want to make sure your working with someone that has a commercial kitchen license for food manufacturing. Some co-pckers even have in house label design or they have a local company they work with. If not you will have to find a label company that has creative artist. Depending on you local government you may have to register a business. Hope this helps man.
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
FINALLY someone covers this! I think I think I've seen every LSG IVS video there is, and nobody has highlighted this. Way to go JP - great content 👍
Thanks Bash. Appreciate the compliment.
I can't wait to obtain my LSG Insulated Smoker! He is definitely going to be my favorite drinking buddy!
I always put a little beer or all beer in the water pan always have and a little wine goes along way in there too
An EXCELLENT video, sir.
I also have the large ivs about 2 years now and have tried and failed with the water pan the first try.
Today you have helped me figure it out. It is working this time and I am very excited. 💖
I failed the first time too. Im glad the video has helped. Thanks again
Just got my IVS (bought because of JP’s vids), and have noticed the temps are like steering a cruise liner. You have to get the feel for managing the temps. Once you get the hang of it (and I’m beginning to after about 5 cooks), you can get this dialed in and it doesn’t move after that. I got the FireBoard and it was well worth the money. Any time you want to cook above 225, best not to use water since it will always draw the cooker temp back down to 212 degrees which is boiling temp. Adding water is a good way to bring down your cooker temp if it’s gotten too hot.
thanks appreciate that, you are so right, once its dialed in it is good to go.
Love the Video and Again love the Chapters !!
I"m able to see what's coming up.
Thank you Rod. Very much appreciate the compliment.
Love my IVS. Rock solid.
Thanks man, appreciate you watching.
I didn't read all the comment, but I suggest you pour boiling water in the water pan....it is already at 212 F and will likely decrease your time to get the pit up to temp since it's insulated. I'm wating for my LSG IVS, so I'll just keep salivatoing over your videos until it arrives. Thanks for sharing.
Thanks Loyd appreciate the tip. The beer flavor was phenomenal on the pork. Appreciate you watching.
I have the LSG "PeeWee" IVS... With that one, I've never had any issues with water holding down the temps too much. As for JP's products, I highly recommend the Peach Sauce.... It's FANTASTIC!
Thanks so much, I appreciate the compliment and glad to see you enjoying the products.
Glad you finally put some water in that beast! I run water in my mini 95% of the time.
Appreciate that Rusty. The flavor in the pork was out of this world. My wife said not to do pork any other way from here on out. Thanks again.
Maybe you should try adding boiling water like when using the Slow n Sear. You would have to heat it in a stock pot. You could use something smaller to transfer it to the water pan.
It looks like you have to add water pretty often.
Thanks for commenting Jeff and appreciate the tip. I think that would help in the heat up process. Thanks again.
Great video ... What I do with my water pan I boil the water first then throw it in works great
Thanks Hayden, appreciate the compliment and appreciate you sharing your tips. Thanks again.
Great video JP. I hope to see you use the IVS to cook a brisket with beer in the water reservoir. You have me seriously considering purchasing a LSG IVS.
Appreciate that brother. They are for sure great smokers and the flavor profile when adding the beer was just spectacular. Thanks again.
Great teaching video, nice going
Thank you AL.
Great video carnal, have you tried using lump charcoal yet and if not can you plz make a video on using lump charcoal to see how much burn time you get and how temperature hold with lump
I have the mini with Royal oak and water I @225 I get 8-9 hrs
Thanks bro. Ive used a little bit of lump in it mixed with regular charcoal briquettes and it seemed to work pretty steady. I will definitely put it on the agenda and come out with a video for that. Thanks again.
Hey JB! in the market for a stick smoker and your video really has me thinking about possibilities!? hmmm gonna subscribe to your channel!
Thanks Charley, very much appreciate it.
I don't put water in my water pan, its a mess to clean up. I use a large foil pan with apples, apple juice, and water. It doesn't boil off throughout the 8 to 10 hour cook. With brisket, I use the brisket trimmings, beef broth, and water in a large foil pan. Again, water does not boil away. Cheers
Hey JP great video! A great idea would be a video with a brisket challenge, lone star ivs vs line star offset!!
Appreciate that David, both smokers put out a great brisket but Im curious myself to see a side by side taste comparison. Thanks again
Odd I've used water in an IVS, but not to actively reduce the temp. Here lately I've abandoned it b/c clean up is a pain. I usually run a Flameboss. Leave vents on full open until 50 to 30 degress off desired temp. Close intake ball valve off to ~1/3. Close the outlet ~1/2. Let it go. After temping the fan barely kicks in more than 5-10% throughout the run. Usually holds rock steady though opening the smoker can lead to it overshooting a bit.
Regardless thanks for sharing that monster of a smoker. She's a beauty! Hope you make a lot of good food with her. Like you said, the IVS can take a bit of the 'fun' out of BBQ when you've dialed it in. If you're doing it right then you're not tending the smoker much.
Thanks for commenting Berry and appreciate you sharing.
Question for ya I have the same smoker ordered they haven’t started building it yet. My question is are the extra grates worth the extra $300. I will be using the smoker for briskets only and it doesn’t look like you can fit briskets on every rack if it add the extras can you confirm this.
You are correct, If your gonna smoke full packed briskets in it only. They wont fit. I would only get the four racks. Personally I would go ahead and get them cause you can take them out. Maybe later you change your mind and do chicken or ribs. But its your call. Appreciate the question and thanks for watching.
Absolutely worth it.
I've had the temp overshoot by not paying enough attention a few times when I haven't used water (and wasn't necessarily planning to). However, the water option comes in handy in that instance. I add water and that drastically helps bring the temp back down where I meant to be.
Thanks Chris, appreciate you sharing.
That water inlet definitely needs a cover to stop airflow
Maybe I missed it but what SIZE/MODEL smoker do you have?
Appreciate you watching @NorCal It is the Large Insulated Vertical Smoker with the competition cart. Works fantastic. Thanks again.
Thank you JP, great video!! Now I'm going to order mine at the end of the month. Lone Star should be paying you, because you just sold me on that smoker.
As for JP's seasonings, Im willing to say they are all great!! I love Licious rub, Sexy Chicken, J.P.A.P. and J.P Steak seasoning. Again thank you.
I really appreciate that Scott, and I’m happy that you are enjoying the seasonings.
JP I have a few questions regarding your seasoning and what did you have to do to get it started ? is this something you can help me with. Poppa Jim
sure man
@@JPBBQ I have a few blends that I would like to try and get them on the market but not sure where to start and how o get them bottled and distribution started, I know I can sell quite a few at local groceries
Jimmy
@@poppajimscajunbbq8576 your first step is to contact a dry co-packer in your area. Do a google search for small business dry-copackers and see what pops up. Contact them and see if they will work with you. Ask if you can come and see the facilities. You want to make sure your working with someone that has a commercial kitchen license for food manufacturing. Some co-pckers even have in house label design or they have a local company they work with. If not you will have to find a label company that has creative artist. Depending on you local government you may have to register a business. Hope this helps man.
@@JPBBQ yes, thank JP
Couldn’t you wait until it comes up to desired temp before you put your first gallon of water in ?
Yes I believe so. Thanks for watching.