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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-12-2012, 10:47 AM   #1
CWPrall
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Default BBQ Guru and Lang 60 Cookers / Offset Smokers

I've been searching on the forum and haven't found much feedback on using the BBQ Guru with an offset smoker, specifically the Lang 60.

I'm looking to buy a BBQ Guru for my Lang 60, but wanted to see what other people's experiences were with it.

Thanks in advance!
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Unread 11-12-2012, 10:51 AM   #2
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I know I've seen somewhere someone had this setup. I think they may have been using a stoker though. Basically drilled a hole in the side and piped in air from above in a "u" pattern.
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Unread 11-12-2012, 10:54 AM   #3
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Thanks!

On the website, they have the fittings and specs for it, so I know what I need to do, but just not sure how effective it is
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Unread 11-12-2012, 11:23 AM   #4
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I'm not certain of the rules about posting links to other forums so I won't do that, but if you google "stoker on a lang 60" the first result is someone who's done it. I have a Fatboy that I use one on, but my teammate has a lang 84 we were interested in using it on.
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Unread 11-12-2012, 03:04 PM   #5
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Your going to need a 25cfm fan and a bulkhead adapter. That is going to require you to drill a hole of figure out some kind of damper set up with that adapter. The DigiQ's are a bit beefier due to the aluminum housing but the CyberQ's are Wifi capable and come with 3 food probes.
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Unread 11-12-2012, 03:14 PM   #6
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Pitmaster Donnie T has some old vids using a stoker type device on the Meat Mama 3000...it can work.
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Unread 11-12-2012, 04:50 PM   #7
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I use a stoker with a 25cfm fan on my offset stick burner and it works great. I took Donnie's advice and piped in my air from the bottom under the grate. Cooked a t a comp last weekend when i fired up the smoker at 4am it was about 35deg and before the meat went on at 5am the smoker was up over 350(i cook h&f). but it kept the temp between about 2 degrees on wither shelf the entire cook. By the way my firebox is 24x24. here are a couple of pics of how i have mine done.

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Unread 11-12-2012, 05:02 PM   #8
CWPrall
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That's pretty cool, thanks for the pics!
A couple of questions:
- Are there no issues with ash being blown into the cooking chamber with your setup? (pic #1)
- Why did you choose to pipe the air so far from the firebox (pic #2)

Okay, one more question - any reason you went with Stoker vs. a Guru?
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Unread 11-12-2012, 05:17 PM   #9
RX2006JE
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I do not have any ash blown up in the cooking chamber the fan although a 25cfm doesn't blow all that hard.
I chose to pipe the air in from that far away because the amount of heat that radiates from the firebox is extreme so much that i have actually cooked on it like a griddle and fried eggs.
I went with the Stoker because i liked the ability to use multiple probes. Right now i use 2 pit probes one for controlling the fan and the other as a monitor on the other grate in the cooker, and i use 2 meat probes one for brisket and one for butts, but there is the ability to expand even more than that if i wanted to with the expanders that rocks sells with the same unit. I think you are limited by how many probes you can use with the guru.
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Unread 11-13-2012, 10:03 AM   #10
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RX2006JE, thanks for all the feedback - very helpful!
I may revisit the Stoker then, seems that most people are using that over the Guru
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Unread 11-13-2012, 11:06 AM   #11
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Try this site:
http://www.smokingmeatforums.com/t/9...for-my-lang-60
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