competed on one (stick burner) for the first time this weekend, while not a Lang or Jambo it was an insulated firebox. I have to say with the minimal amout of wood used to cook IBCA, 3 meats, there is no way I could have "oversmoked" it.
Before I started competing I purchsed my wood from the sporting goods or grocery stores in the big bags, lots of ugly looking logs and smoke. Since I have an offset on order, I purchased from a reputable wood supplier who said it was seasoned for 1.5 years. I certainly noticed the difference.
Good luck in your decision!