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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-07-2013, 03:30 PM   #16
Quintessential Chatty Farker
Sawdustguy's Avatar
Join Date: 09-14-05
Location: Vernon, Connecticut

Take it from someone who owns a Lang 84. These cookers are drafty and if you want to cook low and slow with sticks you will have to add a stick and hour or hour and a half. It's the nature of the beast. Thats why we went to an Insulated Box Cooker for Competition. We had a Medium Spicewine and with a charcoal basket and BBQ Guru could maintain temperature for almost 24 hours on a bag of charcoal. When we started competing using the Lang we took shifts staying up to tend the fire. It got old pretty quick. No sleep at night is a fact of life with a Lang when cooking low and slow.
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
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Old 01-07-2013, 03:35 PM   #17
Watching over us.
bbqbull's Avatar
Join Date: 12-27-05
Location: Mid Michigan

I have a Klose 30" diameter X 8 ft. long with upright. When up to temp I use a split every hour or hour and a half depending on the wind and outside temps. I have an insulated firebox.
Plan on being up all night to feed your pit fuel.
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