J.P. I told you a looooong time ago that your channel was going to blow up and it’s good to see that it’s on it’s way my brother! Keep pushing forward sir and you’ll be at 100k+ in no time!
@@JPBBQ I drove up to Ft Worth this past weekend, and as I was driving by their shop, didn't see alot of activitie. I wonder if the build time is a long wait.
Man you have 2 awesome cookers there, I would love to have either one (maybe in the future!). The ribs look real good, thanks for the comparison, awesome work you do JP.
@@JPBBQ, my Large IVS worked great for the BBQ business we had. I ran it 10 days straight at one event and served fresh Q everyday, even though some people said it would not work. Keep up the great videos J.P.
On the IVS you said at about 50 degrees from set temp you crank it down 50% and then at 25 degrees another 50%. Do you ever touch the top vent at all or just leave it wide open?
Normally I just leave it wide open and control the temp with the ball valve. You can use it, but the ball valve does a great job already. Thanks again for watching and commenting.
Great comparison Juan! I think that the difference may be related to the moisture levels in the cookers. I would like to see a comparison between the two cookers with the 3-2-1 method in the off-set and no wrapping in the IVS. I have found that the IVS needs no wrapping because the moisture levels in the IVS are more than in my off-set. Where the off-set needs the wrapping to prevent drying out the ribs. You mentioned in the video that the ribs in your off-set looked slightly more dry before wrapping, which would make sense because the fire and heat are more intense than in the IVS. In either case, the LSG cookers are amazing and make the best BBQ. And I can vouch for your rub and sauce. I have and use both and they are excellent.
Thanks Craig, appreciate you watching and commenting. You know that is not the first time someone has told me that you don’t need to wrap in the IVS cause it holds moisture so well. I will definitely put that on the agenda and do an experiment. Thanks again.
It is just as big, but the offset comes with four racks where the Large comes standard with four but with options for seven racks total. thanks for watching and commenting
I'm not sure if you remember me but I'm one of your old students. I'm all about BBQ but I'm running in a Mak pellet grill. Looking into the American barbeque systems pit boss, it's a rotisserie smoker
Don’t know? Maybe having a control rib to compare too maybe a good idea. I don’t think I’ve ever eaten a rib with no seasoning on it. Anyhow appreciate you watching.
I was rooting for the IVS on this one. How even is the temp front to back, side to side, ect. on the IVS? Would using the charcoal ring from the WSM using the Minion method lighting from the center, help keep the temp. more even?
I though the IVS was gonna get it also. But the flavor on the ribs coming off the offset where that much more intense. I did a video on monitoring the temps in the IVS and man it is a very efficient smoker top to bottom, check it out here th-cam.com/video/7HSw95H_Glg/w-d-xo.html i would have to try out the minion method and see if it would help come up to temp faster. Thanks again for watching and commenting.
JP do you find that the bark on the rib is more tender when you wrap? I have not wrap on my lsg offset and I find a great wood smoke taste but the bark is a little tough while the meat under the bark is nice and tender. Once again you gave us reason to think about our cooks great job pitmaster
Thanks Al, very much appreciate the comment, and yes wrapping will definitely tenderize the ribs. Everyone tells me I don’t have to wrap in the insulated cause it holds moisture so well. I may need to try that out. Thanks again for watching.
Dang those ribs look good before you even put them on the cookers. Have you tried pre heating your IVS cooker with a leaf burner after you start the fire. I use on on my offset and heat up the grates and it seems to help some. Pulse cleans the grates a little
What if... And this is a BIG IF.... but what if you smoked the ribs/brisket in the wood fired smoker until it was time to Wrap, and then transfer over to the insulated smoker to finish it off. I say this, because meat will only take so much smoke, and after that, it's too smokey.
@@JPBBQ the offset is the way bbq was intended to be. The ivs is a great product for convenience like a pellet grill. But your cabinet will continue to make the best BBQ for decades. I need to drive and pick some up from you when I go to Disney on my way up from west palm.
J.P. I told you a looooong time ago that your channel was going to blow up and it’s good to see that it’s on it’s way my brother! Keep pushing forward sir and you’ll be at 100k+ in no time!
Thank you Calvin. That really means a lot to me. Very much appreciated.
A hot, clean burning fire is what makes the difference. Great video.
Very true, appreciate the comment Pat and thanks for watching.
Awesome video Juan 👍
Thanks Luis. Appreciate that very much.
The ribs look fantastic! Thanks for the comparison and all the information! -S
Your are very welcomed. Thank you for watching.
Thats a beautiful looking rib from the offset.
Gonna have to try ur products
Enjoy your vids
Thanks very much appreciate that.
Wow! Those ribs look so good!👍 Juan, you always do a great Job!
Thank you Brad. Very much appreciated.
I have both those cookers. Thank you for making this video
No problem Marco. Glad you liked them and appreciate you watching.
Ordered my LSG vertical offset a couple days ago. I can't wait to get it and load that bad boy up. Until then please keep these videos coming.
Oh man your gonna love it. Congrats on your new smoker.
@@JPBBQ I drove up to Ft Worth this past weekend, and as I was driving by their shop, didn't see alot of activitie. I wonder if the build time is a long wait.
@@markcarr5142 normally there is a wait time, mine took roughly 14 weeks to get. But well worth it. Thanks again.
Man you have 2 awesome cookers there, I would love to have either one (maybe in the future!). The ribs look real good, thanks for the comparison, awesome work you do JP.
Thanks, very much appreciate that. =
Thanks JP, thanks for this comparison my man…Trying to figure out my next cooker, really appreciate this! 🙏👊🇺🇸
No problem, my pleasure.
Thanks for doing this video. Great job!
No problem, appreciate you watching.
Did you use water pan on the insulated smoker?
JP i have the ISV smoker and wow maintains consistent temps. Try wood chips on the charcoal i find it gives a great smoke ring.
I am gonna have to try that. Appreciate you sharing.
Nice Backyard bro🤘🏽🤘🏽
Appreciate that Chef,
While I love my Large IVS, I'm still partial to my 24x72. You can't beat a stick burner. Great video and LSG rocks
I know what you mean Spencer. Sometimes i get lazy and don’t feel like maintain a fire, but man the flavor was awesome. Thanks again for watching.
@@JPBBQ, my Large IVS worked great for the BBQ business we had. I ran it 10 days straight at one event and served fresh Q everyday, even though some people said it would not work. Keep up the great videos J.P.
Yes Sir, Off Set 4 Life! 🍖 Great video and research, JP! 👍
Thanks Everett, appreciate you liking the video.
On the IVS you said at about 50 degrees from set temp you crank it down 50% and then at 25 degrees another 50%. Do you ever touch the top vent at all or just leave it wide open?
Normally I just leave it wide open and control the temp with the ball valve. You can use it, but the ball valve does a great job already. Thanks again for watching and commenting.
Very nice
Thank you Mike.
Saludos J. P. Todo muy rico
Hola Tia. Gracias pro ver mi video. Saludos para todos y los quero mucho.
My money was on the offset. Waiting on mine now from LSG.
Oh man you are gonna have so much fun when you get it. Congrats on your new smoker.
Great comparison Juan! I think that the difference may be related to the moisture levels in the cookers. I would like to see a comparison between the two cookers with the 3-2-1 method in the off-set and no wrapping in the IVS. I have found that the IVS needs no wrapping because the moisture levels in the IVS are more than in my off-set. Where the off-set needs the wrapping to prevent drying out the ribs. You mentioned in the video that the ribs in your off-set looked slightly more dry before wrapping, which would make sense because the fire and heat are more intense than in the IVS. In either case, the LSG cookers are amazing and make the best BBQ. And I can vouch for your rub and sauce. I have and use both and they are excellent.
Thanks Craig, appreciate you watching and commenting. You know that is not the first time someone has told me that you don’t need to wrap in the IVS cause it holds moisture so well. I will definitely put that on the agenda and do an experiment. Thanks again.
One thing that has my attention about the IVS is the capacity. Does the offset have as much capacity to cook at once?
It is just as big, but the offset comes with four racks where the Large comes standard with four but with options for seven racks total. thanks for watching and commenting
What's up teach. Looking good.
What’s up Oso. Appreciate you watching and help supporting the channel.
I'm not sure if you remember me but I'm one of your old students. I'm all about BBQ but I'm running in a Mak pellet grill. Looking into the American barbeque systems pit boss, it's a rotisserie smoker
What’s your real name? Or at least give me a hint.
@@JPBBQ Osorio, I wasn't there for long. I'm a bbq lover like yourself.
Awesome video! I think lump charcoal would have given the ribs in the IVS a better smoke ring/flavor.
Thanks Ralph, sounds like a good idea, I would have to try that out in the IVS.
Love the vids but wouldn't it make sense to do naked ribs to actually tell the difference instead of drowning them I'm sauce and spices
Don’t know? Maybe having a control rib to compare too maybe a good idea. I don’t think I’ve ever eaten a rib with no seasoning on it. Anyhow appreciate you watching.
Beautiful looking rib from the offset
I was rooting for the IVS on this one. How even is the temp front to back, side to side, ect. on the IVS? Would using the charcoal ring from the WSM using the Minion method lighting from the center, help keep the temp. more even?
I though the IVS was gonna get it also. But the flavor on the ribs coming off the offset where that much more intense. I did a video on monitoring the temps in the IVS and man it is a very efficient smoker top to bottom, check it out here th-cam.com/video/7HSw95H_Glg/w-d-xo.html i would have to try out the minion method and see if it would help come up to temp faster. Thanks again for watching and commenting.
@@JPBBQ I'll be looking forward to it. Thx
J.P. question, did you use water in both smokers or no water at all?
You can use water in both however every now and then I use water and beer in the IVS especially for pork butts. Thanks again for watching.
JP do you find that the bark on the rib is more tender when you wrap? I have not wrap on my lsg offset and I find a great wood smoke taste but the bark is a little tough while the meat under the bark is nice and tender. Once again you gave us reason to think about our cooks great job pitmaster
Thanks Al, very much appreciate the comment, and yes wrapping will definitely tenderize the ribs. Everyone tells me I don’t have to wrap in the insulated cause it holds moisture so well. I may need to try that out. Thanks again for watching.
Dang those ribs look good before you even put them on the cookers. Have you tried pre heating your IVS cooker with a leaf burner after you start the fire. I use on on my offset and heat up the grates and it seems to help some. Pulse cleans the grates a little
Thanks Scott, its all in the rub. I have not tried using the leaf burner but I have seen it done. Nice to to bring it up to temp faster. Thanks again
What if yu dont like ribs?
What if... And this is a BIG IF.... but what if you smoked the ribs/brisket in the wood fired smoker until it was time to Wrap, and then transfer over to the insulated smoker to finish it off.
I say this, because meat will only take so much smoke, and after that, it's too smokey.
Thanks Mark appreciate the comment. That sounds like it might work. Appreciate the tip.
Using all hardwood and no charcoal on the offset is what makes all the difference.
Very true. Something about cooking with wood makes the flavor so much better. Thanks again appreciate you watching and commenting.
Most of the time sauce means the chef is hiding something
The offset is always going to be better. Cleaner burn from natural wood than charcoal!
It was in the flavor too. Loved them smoked ribs coming off the offset. Thanks for watching.
@@JPBBQ the offset is the way bbq was intended to be. The ivs is a great product for convenience like a pellet grill. But your cabinet will continue to make the best BBQ for decades. I need to drive and pick some up from you when I go to Disney on my way up from west palm.