Howdy y'all, back again with a video where I go into further detail on how I run my Lonestar Grillz Insulated Vertical Smoker (IVS).

This cook was 55lbs of meat, including two briskets, one pork shoulder, and two racks of spareribs. It all came out great! But you're going to have to trust me on that... this video isn't about the protein itself, it's more about the process of running the IVS.

I've had the beast for about 6 months now and it definitely has a learning curve. I'm not saying what I'm doing is the best out there, but it's what I've found works best for me right now.

If you've got some suggestions please let me know! I'm always interested in feedback and learning and getting better.

Love this smoker, last two cooks have been over 50lbs each and it just handles it like a champ. No issues at all and it just keep turning out amazing product.

Appreciate you for watching!

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