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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 08-28-2013, 06:11 AM   #16
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Join Date: 02-28-11
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Originally Posted by thunter View Post
So, it looks like you can do a low and slow cook in the warmer if you are doing a hot and fast cook in the main chamber; otherwise, it really is just a warmer. I think I'll just keep hold cooked meats in a cooler covered with towels like I have been doing, or buy a cambro or two. Paying for a non-portable warmer that you can't really cook in is not worth it to me.
On the Lang, you can get the warming box just as hot and smoky as the main chamber. When I've done big cooks, I've had 9 butts in there and they cook the same as all the others. It also works great as just a warming box if you want to keep food warm.
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Unread 08-28-2013, 09:05 AM   #17
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Join Date: 01-15-12
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Originally Posted by Smoke Dawg View Post
That is a great looking grill. I am looking to build one similar. Any chance I could come by and look at this when I am in the Kalama area?
No problem, I will e-mail you my number.
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Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
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