Jesser check on ’ cooking with shotgun red '. He has done it on his site. Maybe give you some ideas.
Thoughts on the Louisiana Vertical Smoker
I put together and used the Black Series, Vertical smoker, from Louisiana Grills this week and I have some thoughts I thought I’d share with you guys.
1st Great build quality, seriously heavy-duty build
2nd Goes all the way up to 420° (but actually 450) fairly easily
3rd the control panel is well designed and easy to use
4th 65 lb hopper means we can do long smokes with it
However, if you are wanting a vertical smoker to do snack stick or hang hams or bacon in you are going to run into some problems. The top rack sits about 4 inches down from the top of the unit and there is nothing to hang from. So, you would lose about 8 inches of hanging space and you would need to get smoke sticks as this doesn’t come with anything to hang from.
Another issue is /was the app. When I downloaded it I had issues connecting through Bluetooth, it would drop out, not connect and the controls wouldn’t work. HOWEVER this morning I got the WIFI hooked up and that made a huge difference. I have the smoker going on our back patio and I am sitting at my desk it is monitoring it without any issue and I can change the temp no problem from up here. The app has a terrible rating on the Google Play store and I think that is based on the Blue Tooth connectivity, not WIFI because with WIFI it seems to erase all the issues I was having the other day.
So, if you want a vertical smoker to do things OTHER than hanging stuff from smoke sticks I think this can be a nice addition to an outdoor kitchen or a garage smoker. However, if you want to do snack sticks, or hang bacon or hams I don’t think this is going to be the best option for you.
Summer sausage should be alright since we have more control over how that hangs with the string.
One other thing, just like the camp chef vertical the back wall tends to get hotter than any other wall. This seems pretty standard but I am surprised there is not a better fire-wall between the smoke box/heat source and the back wall since that is where the pellets are stored.
What is the minimum temperature it will regulate the temperature to?
This is what the sausage and cured meat processors will want to know.
Appears identical to the Pitboss Copper which is less than half the price at Lowes. I made a wooden dowel system with a few small blocks of wood and dowels that slide onto the top rack positions. allows me to hang 44" sticks draped in half over the dowels…15 lbs easy on 2 dowels…