10-29-2010, 10:48 AM
|
#5
|
|
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
|
I've had my Lang for well over 3 years now and have never really had a problem with dry food... This goes for when I'm doing comps with just a couple of briskets and butts to a 100 pound hog...
BTW, no, I don't inject....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!
Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
|
|
|
